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1/2 c flour

1/2 c water

1/4 c cornstarch

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1/2 tsp baking soda

Combine with a whisk and coat vegetables then deep fry in hot oil

when golden brown remove and drain on paper towel  serve hot.

Vegetable that can be used for frying:

sweet potato slices celery sticks

carrot sticks zucchini slices

mushrooms parsnip slices

green pepper strips water chestnut slices

sweet onion slices green beans

Sweet and Sour Chicken

2 1/2 to 3 lbs broiler-frying chicken, cut up into small pieces

1 egg, slightly beaten

1 Tbsp cornstarch

2 tsp light soy sauce

1 tsp salt

dash of white pepper

2 tomatoes

1 green pepper

Vegetable oil


see above tempura recipe

1 1/4 c sugar

1 c chicken broth

3/4 c white vinegar

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1 clove garlic, finely chopped

1/4 c cornstarch

1/4 c cold water

1 can (8 1/4 oz) pineapple chucks, drained

Prepare chicken by removing bones and cutting into 1″ pieces mix next five ingredients in a glass or plastic bowl and refrigerate for 20 minutes.

Cut each tomato into 8 wedges

Cut green pepper into 1″ pieces

Heat vegetable oil 1 1/2 inches deep in wok to 350º

Mix the batter ingredients stirring in chicken and coat pieces well fry chicken 15 pieces at a time until golden brown, about 1 minute drain on paper towel.

Heat sugar. chicken broth, vinegar , 1 Tbsp vegetable oil, 2 tsp soy sauce,  1/2 tsp salt and garlic to boiling in a saucepan.

Mix 1/4 c cornstarch and 1/4 c water, stir into sauce to thicken it, about 10 seconds Stir in tomatoes, green pepper and pineapple. Heat to boiling and pour over chicken.

serves 6

Do ahead directions:

After frying chicken for 3 minutes wrap and freeze no longer then 1 week.

Prepare sauce as directed except omit tomatoes and green peppers. Freeze no longer then 1 week.

Dip container of sauce in hot water to loosen. Place frozen block in saucepan cover tightly. Heat stirring occasionally until thawed.

Heat frozen chicken in oven 400º until hot about 25 minutes.

Stir tomatoes and green peppers into sauce. Heat to boiling, pour over chicken.

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Serves 4

I bet you can make this in less time than it takes to drive to the local fast food place and wait in line for service and drive back again. It should cost a lot less too. Remember, you can re-use the frying oil many times. Just don’t let it get so hot that it smokes and be sure to strain it after you’ve finished with the frying.

1-1/3 cups flour

1 teaspoon salt or to taste

1/4 teaspoon ground pepper

2 teaspoons baking powder

1 cup milk

1 egg, beaten

1 chicken cut in serving pieces

Oil for deep frying

In a mixing bowl combine dry ingredients; add milk and egg gradually to make batter. Dip chicken in batter. In a deep fryer heat oil to 350  oF. Add chicken and fry for 15 to 25 minutes until cooked through.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


Chicken Recipes

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Carnival of the Recipes #175

New Year’s Day and New Year’s Eve Traditions

Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.

One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.

With that in mind, we have a couple of Black Eyed Peas Recipes submitted by various members of the Carnival of the Recipes.

Shawn Lea presents her Recipe for good luck in the new year with … Stewed Black-Eyed Peas posted at Everything And Nothing.

Black Eyed Peas

Famous Recipes presents new year’s eve recipes – New Year’s Eve Black-Eyed Peas Recipe | World Famous Recipes posted at Famous Recipes.

And here are a couple of more Black Eyed Pea Recipes for good measure:

Black-Eyed Peas with Garlic and Kale Recipe

1 1/2 lbs. kale, washed and drained
1 T. olive or other vegetable oil
1 T. chopped fresh garlic, or more to taste Pinch of dried red pepper
2 C. canned or cooked black-eyed peas
1 T. cider vinegar, or to taste

Pull the kale leaves from the tough stems. Discard the stems and chop the leaves into one-inch pieces. Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes.

Drain. Reserve the water for soup, if desired. In a large non-stick skillet, combine the oil and garlic. Cook the garlic over low heat, stirring, until it begins to sizzle, about two minutes. Add the peas and red pepper and cook until blended, stirring, about three minutes. Add the kale and stir to blend over low heat. Add the cider vinegar just before serving. Serve hot or at room temperature.
Serves 6.

Black Eyed Peas with Ham

Eating black eyed peas on New Year’s Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead?

Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.

3 1/2 C canned or frozen (and thawed) black-eyed peas thawed
3 C chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
1/4 tsp (more to taste) crushed red pepper
pepper to taste

Serves 6

Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper. 

And now for the rest of the New Year’s Eve and New Years Day Holiday Traditional  Recipes

Michele presents Sausage and Cabbage Casserole posted at Meanderings.

Slow Cooker Recipes presents Slow Cooker Recipes – Crockpot Scallop Potato-Tomato Pot posted at Slow Cooker Recipes.

Bill presents Surprise Dessert posted at Recipes – World Famous Recipes.

Carl Chapman presents The Best Turkey You Ever Ate! posted at Confessions of an Executive Restaurant Recruiter.

Laura Williams presents Chocolate Extract Coffee posted at Laura Williams’ Musings.

Famous Recipes presents Vanilla Cream Frosting posted at Famous Recipes.

Diabetic Recipes presents Diabetic Recipes – Vegetable-Barley Pilaf posted at Diabetic Recipes.

Crock Pot Recipes presents Chili-Cheese Taco Dip posted at Crock Pot Recipes.

Kevin P Menard presents Midnight Meat Pie aka Tourtierre posted at technogypsy.

Martin Lindeskog presents EGO: PIZZA SLICE posted at EGO.

Kevin P Menard also presents some traditional recipes left over from last week … Holy Supper Recipes – Pirogi, Pagachi, Mushroom Barley Soup, & Bobalky posted at technogypsy.

Easter Recipes presents Blueberry Dumplin’s posted at Easter Recipes.

Thelly presents Chicken Recipes – Chicken Biryiani Recipe posted at Chicken Recipes.

Famous Recipes presents Peanut Busters posted at Famous Recipes.

Marsha Hudnall presents Healthy Recipe: Tomato Basil Squares posted at A Weight Lifted.

Pancake Recipes presents Pancake Recipes – Deli-Cakes posted at Pancake Recipes.

Sarah presents Historic recipe for homemade PB cups! posted at SARAHSPY.

Akumakann Recipes presents Amaretto Almonds posted at Akumakann Recipes.

PabloPabla presents Chinese Stewed Duck posted at Hochiak! Delicious Asian Food.

Turkey Recipes presents Turkey Tamale Pie posted at Turkey Recipes.

Thai Recipes presents Vegetarian Thai Red Curry with Eggplant posted at Thai Recipes.

Free Recipes presents Confetti Appetizers – New Year Recipe posted at Free Recipes Online.

Recipes presents Saturday Night Chicken posted at Recipes.

World Famous Recipes presents Red Velvet Cake Recipes – Velvet Flag Cake Recipe | World Famous Recipes posted at World Famous Recipes.

Famous Recipes presents Crazy Crust Apple Pie posted at Famous Recipes.

Next week The Carnival of the Recipes will be hosted at TechnoGypsy and will be dedicated to “Russian Christmas or 12th Night.”

You can send recipes or links to by noon CST on Saturday.

For a line-up of future Carnivals, visit our Carnival of the Recipes page on Blog Carnival.

You can submit to the next Carnival of the Recipes using this form

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Carnival of the Recipes: 174 is up at Food History

This edition is themed “Holiday Memories” and includes such festive holiday treats as:

Chicken Casserole posted at Chicken Recipes
Orange Roast Chicken posted at Chicken Recipes
Low-Fat Turkey Stock posted at Turkey Recipes
Creamed Peas And New Potatoes posted at Famous Recipes
Cilantro Lime Dressing posted at Diabetic Recipes
Crockpot Apple Pie posted at Slow Cooker Recipes
Coconut Pie posted at Easter Recipes
Fruitcake Recipe from our very own Christmas Recipes
Christmas Recipes posted at World Famous Recipes
Gingerbread Pancakes posted at Pancake Recipes
and many many more delicious, memory provoking recipes.

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4, boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

This is super with mashed potatoes.

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