recipes

• Preheat the oven to 350°F (175°C).
• Shake flour in the Reynolds oven cooking bag and place it in a 9×13 inch baking dish.
• Add gravy mix, garlic powder, and water to the bag.
• Squeeze the bag to blend the ingredients.
• Place carrots and celery in the bag in an even layer.
• Sprinkle the chicken with salt, pepper, and any other desired seasonings, then place it on top of the vegetables.
• Arrange the biscuits around the chicken in the bag.
• Close the bag with the nylon tie and cut 6-inch slits in the top.
• Bake until the chicken is tender, about 50-55 minutes.
• During the last 10 minutes of baking, pour the drained peas into the bag (optional).
• Be careful when opening the bag as steam may escape.
• Serve hot.

• Preheat the oven to 350°F (175°C).
• Remove the skin from the chicken breasts and discard.
• Place each breast between two pieces of wax paper and flatten them with a wooden mallet until quite thin.
• Cut each flattened breast into 2 pieces crosswise.
• Season each piece with salt and pepper to taste.
• Place a slice of Swiss cheese and a slice of ham on each piece of breast, then roll them up.
• In a shallow dish, mix the beaten eggs with water.
• Dip each rolled chicken piece in the egg mixture, then in flour, then in egg again, and finally in bread crumbs, ensuring they are well coated.
• Melt the butter in a flat baking dish, then place the coated chicken rolls in the dish.
• Bake the chicken in the preheated oven for 20 minutes or until lightly browned.
• Serve hot.

Marinating Chicken:

• In a shallow glass or plastic dish, combine vegetable oil, egg, cornstarch, salt, soy sauce, and white pepper.
• Place the chicken pieces in the marinade, turning to coat both sides.
• Cover and refrigerate for 30 minutes.

Batter and Frying:

• Heat vegetable oil (1 1/2 inches) in a wok or deep fryer to 350°F (175°C).
• In a bowl, mix the reserved marinade with flour, water, cornstarch, vegetable oil, baking soda, and salt to make the batter.
• Dip each marinated chicken piece into the batter and fry in batches until light brown, about 3 minutes.
• Drain on paper towels.
• Increase the oil temperature to 375°F (190°C).
• Fry all the chicken pieces until golden brown, turning once, about 2 minutes.
• Drain on paper towels.

Sauce:

• In a saucepan, combine chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, ketchup, garlic, salt, white pepper, and lemon peel.
• Bring the sauce to a boil.
• Mix cornstarch and cold water; stir into the sauce.
• Cook and stir until thickened, about 10 seconds.
• Remove lemon peel.
• Garnish the fried chicken with lemon slices and pour the sauce over it.
• Serve hot.

• Cut the chicken wings in half and discard the tips.
• In a large bowl, mix together the soy sauce, salad oil, minced onion, molasses, minced garlic (or garlic powder), dry mustard, and Accent seasoning.
• Pour the marinade over the chicken wing pieces, ensuring they are well coated.
• Cover the bowl and refrigerate for 7 to 8 hours to marinate the chicken wings.
• Preheat the oven to 375°F (190°C).
• Arrange the marinated chicken wing pieces on a greased or lined cookie sheet.
• Bake the wings uncovered for 1 1/2 hours, turning them once halfway through the baking time.
• Serve the flavorful marinated chicken wings hot.

• In a saucepan, combine the vinegar, salt, butter or margarine, hot pepper, and water.
• Cook all ingredients over medium heat until the salt is dissolved and the mixture comes to a good rolling boil.
• Once the sauce is ready, brush it over the chicken several times during barbecuing to add flavor and moisture.

• In a saucepan, combine the sugar, lemon juice, chicken stock, salt, cornstarch, sesame oil, and yellow food coloring (if using).
• Add the rind from one lemon to the sauce mixture.
• Cook the sauce over high heat, stirring constantly, until it thickens.
• Once the sauce is thickened, remove it from the heat and add several drops of lemon extract for extra flavor.
• Pour the sauce over cooked chicken pieces and serve hot.

• Heat 1 inch of salad oil in a deep frying pan to 370°F (187°C).
• Cut the chicken breasts into strips.
• In one bowl, combine the all-purpose flour, paprika, salt, and pepper.
• In another bowl, place the bread crumbs.
• In a third bowl, mix together the eggs and milk.
• Dip each chicken strip first in the flour mixture, then in the egg mixture, and finally coat evenly with bread crumbs.
• Fry a few pieces of breaded chicken at a time in the hot oil for about 3 to 5 minutes, or until they are golden brown and tender.
• Drain the fried chicken tenders on paper towels to remove excess oil.

• In a large pot, boil the chicken breasts until fully cooked.
• Reserve the chicken broth.
• Let the boiled chicken breasts cool slightly, then remove the meat in pieces.
• Return the chicken pieces to the reserved chicken broth.
• For the noodles, mix together the all-purpose flour and salt.
• Add the beaten eggs and mix until a dough forms.
• Turn the dough onto a well-floured surface and knead it.
• Cover the dough and let it stand for 30 minutes.
• Roll out the dough onto a floured surface, turning it over and over until it is paper-thin.
• Allow the rolled-out dough to dry for 1 hour.
• Then cut it into strips and allow the noodles to dry completely.
• Add the homemade noodles to the pot with the chicken and broth.
• Cook for about 20 minutes, until the noodles are tender.
• Season with salt and pepper to taste.

• Cook the rice according to package directions.
• In a bowl, combine the chicken with a mixture of 2 tablespoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sherry, and minced garlic.
• Let it stand for 30 minutes.
• In another bowl, mix the remaining cornstarch, sherry, and 2/3 cup water.
• Set aside.
• Heat 2 tablespoons of oil in a hot wok or large skillet until hot.
• Add the marinated chicken and stir-fry for 4 minutes.
• Remove the chicken from the pan.
• Heat the remaining oil in the same pan.
• Add the julienned carrot, bell pepper strips, and sliced onion.
• Stir-fry for 4 minutes.
• Then add the sliced mushrooms and stir-fry for an additional 30 seconds.
• Stir in the cooked chicken and the cornstarch mixture.
• Cook, stirring constantly, until the sauce boils and thickens.
• Remove from heat and stir in the remaining soy sauce.
• Serve the stir-fry over the cooked rice.

• Preheat the oven to 350°F (175°C).
• Wash and dry the chicken pieces.
• In a Dutch oven, fry the bacon until crisp.
• Remove the bacon and set aside.
• Brown the chicken pieces well on all sides in the bacon fat.
• As each piece browns, remove it to a 2-quart casserole dish.
• Brown the sliced potatoes on both sides in the remaining bacon fat.
• Remove them and place them on top of the chicken in the casserole dish.
• Top the potatoes with the thinly sliced onions.
• Sprinkle the poultry seasoning, salt, pepper, chopped shallots, and chopped parsley over the onions.
• Crumble the cooked bacon and sprinkle it over the top.
• If desired, layer any extra vegetables on top of the chicken before adding the potatoes and onions.
• Cover the casserole dish and bake in the preheated oven for 40 minutes.