Spicy Basil Chicken Recipes

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Ingredients

• 2 tablespoons chili oil
• 2 cloves garlic
• 3 hot chile peppers
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 1/2 teaspoons white sugar
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 5 tablespoons oyster sauce
• 1 cup fresh mushrooms
• 1 cup chopped onions
• 1 bunch fresh basil leaves

first Directions

1. Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
2. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

Basic Chicken Salad Recipes

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Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 2 cups chopped, cooked chicken meat
• 1/2 cup blanched slivered almonds
• 1 stalk celery, chopped

first Directions

1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Super-Delicious Zuppa Toscana Recipes

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Ingredients

• 1 pound bulk mild Italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

first Directions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Chocolate Cherry Cake III Recipes

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Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (21 ounce) can cherry pie filling
• 1 teaspoon almond extract
• 2 eggs
• 1 cup white sugar
• 5 tablespoons butter
• 1/3 cup milk
• 1 cup semisweet chocolate chips

first Directions

1. Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
2. In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
3. Bake for 25 to 30 minutes, or until it tests done. Cool.
4. In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

Almond Cream-Puff Ring Recipes

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Ingredients

• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
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• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 1/4 cups milk
• 1 cup heavy cream, whipped
• 1 teaspoon almond extract
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• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon butter
• 1 1/2 teaspoons milk
• 1 1/2 teaspoons light corn syrup

first Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
2. In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
3. Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
4. To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
5. To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.

Fluffy Two Step Cheesecake II Recipes

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Ingredients

• 11 ounces fat-free cream cheese, softened
• 1 cup confectioners' sugar
• 1 (8 ounce) container fat free frozen whipped topping, thawed
• 1 (9 inch) low fat graham cracker pie crust

first Directions

1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.