General Frank”s Recipe

Festive Sausage Cups

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Cooking receipe to make Festive Sausage Cups under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By : Taste of Home Holiday Recipe Card CollectionServing Size : 24 Preparation Time :0:00Categories : AppetizersAmount Measure Ingredient -- Preparation M

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pork au vin

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Cooking receipe to make pork au vin under category General Recipes. You may find some video clips related to this receipe below.pork au vin1lb lean british pork leg cubed4 rashers back bacon derinded and chopped3 tablespoons plain flour1 clove garlic crushedhalf pint red wine3/4 pint stock1 bouquet

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Godiva Souffl

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curried apple soup

| General Recipes

Cooking receipe to make curried apple soup under category General Recipes. You may find some video clips related to this receipe below.curried apple soup450g cooking apples peeled cored and chopped1 medium onion peeled and sliced2 sticks tender celery thinly sliced40g butter or hard or soft margarin

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Type: General Frank”s Free Cooking Recipe – Western Foods


Ingredients / Directions
1 large bonless chicken breast
2 regular size cans Swanson”s chicken broth. (low sodium)
2 cup(s)s long grain rice
1 bottle of Earp”s
3 large eggs
Small quantities of assorted vegetables: (carrot
petite peas
zucchini squash
ect. for stir fried rice)
1 teaspoon. salt
All vegetable cooking oil
Corn starch
Red and blue Food coloring Cut chicken breast into 1/2″ x 1″ strips. In a mixing bowl
combine 1 egg with a small amout of water. Place strips of the chicken breast into the egg mixture
stirring to coat evenly. Remove pieces from bowl and dredge in corn starch.
Heat a skillet along with just enough vegetable oil to fry off your chicken strips. Once heated
place strips into skillet and fry aprox. 1 minute per side or until done. Remove from skillet onto a plate and allow any excess oil to drain off. Set aside in refrigerator.

Place rice (not rinsed) into a 2 quart sauce pan (one with a good lid). Add enough chicken broth to cover the rice by 1″. Add 1 teaspoon. salt. If 2 cans of broth did not cover the rice by 1″ add a little water. Bring to a boil
cover and set burner to a very low setting and cook for 20 minutes. Do NOT remove lid at any time during these 20 minutes! At 20 minutes
remove from heat.

In a mixing bowl beat well 1 egg
2 TBS cold water and a few drops of red Food coloring. In a seperate bowl
do the same but with the blue Food coloring.

Heat a frying pan with 2 TBS. vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and saute” until cooked. Add the mixture of red coloring and continue cooking until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that batch of rice and vegetables on to dinner plates so as to form the first of a 3 part wedge patterns on each plate. Follow the same procedure now for the blue Food coloring mixture. Now
saute” off the remaining vegetables
add the remaining rice and complete the wedge pattern on each plate.

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