My Super Recipe

1/4 cup Crisco Pure Canola Oil
1/4 cup Balsamic vinegar
1/2 cup chopped onion
3-4 cloves chopped garlic
1/2 teaspoon salt
1/2 teaspoon Ground black pepper
4 Boneless, skinless chicken breasts
1 tablespoon chopped Italian parsley

Combine the Crisco Pure Canola Oil, Balsamic vinegar, onion, garlic, salt, and pepper in a large, nonreactive bowl. Add the chicken breasts and marinate 1 to 2 hours. Heat the grill. Remove the chicken breasts from the marinade; discard the marinade. Grill the chicken breasts until done and sprinkle with the chopped Italian parsley before serving.

3/4 pound Chicken Breasts,
Skinless and
Boneless
3 Tablespoons Flour
2 Tablespoons Sesame Seeds
1 Tablespoon Soy Sauce
1/2 teaspoon Peanut Oil
1 Tablespoon Maple Syrup
Red Lettuce Leaves
1 Tablespoon Dry Sherry
1 large Tomato, ripe
1 teaspoon Fresh Ginger, chopped
Pepper to taste
1/2 teaspoon Chinese Five spice powder

Preheat oven to 350 degrees.  Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet.  Add chicken and brown, about 1 minute per side.  Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves.  Line a serving plate with leaves, and spoon chicken on top.  Cut tomato into wedges and use to garnish plate.

Serves 2

1 Tablespoon sesame seeds, toasted
2 teaspoons grated ginger
2 Tablespoons honey
2 Tablespoons reduced-sodium soy sauce
4 (4 oz) skinned, boned chicken breast halves
vegetable cooking spray
thin green onion strips

Combine first 4 ingredients in a small bowl; stir well and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin, Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 4 minutes of each side, basting frequently with soy sauce mixture. Transfer chicken to a serving platter; garnish with green onion, if desired. Yield: 4 servings

Take a duck and wash and dry thoroughly.  Put a suitable “hanger” in
the back end to hold it up for a day.

In a Wok, put 4 pints (UK) of water, one sliced lemon, 1/2 cup light
Soy Sauce, 2 tablespoons runny honey, 2 teaspoons salt and 1
tablespoon Hoi Sin sauce.  Bring this to a fierce boil and keep it there.

Hold the duck by its hanger over the Wok and baste with ladles of the
boiling liquor until the skin is taught and the colour looks
appealing.  Hang the duck in a cold, draughty (drafty US? ) place for 24hrs.

Heat your oven to gas 8 – whatever that equates to as °C or °F.  Put
the duck on a rack over a roasting tin half filled with water and
cook for 20 mins. at that temperature then reduce the temp. to gas 6
(or ° equivs).  A 4lb bird should take about 2.5 hours in total and
you should end up with a fat free, crisp skin duck with an excellent
flavour.  Don’t forget to let the bird rest for about 20mins after
removing from the oven.

1/4 cup Brown Sugar
1/2 cup Soy Sauce
1/8 cup Minced Garlic
** To Taste ** Red Chile Pepper (optional)
4 long stems Green Onions
3 table spoons Sesame Seed
1/2 cup Flour
2 table spoons Corn Starch
2 eggs
3 lbs. chicken wings

Directions

Take all mixture ingredients (everything but the chicken), and mix in a
large bowl until uniform and nice consistency.

Cut the chicken wings in three pieces. *Tiny drum stick* *Mid wing* and
*wing tips*.  Throw away the wing tips–mostly fat anyways.  Take the
chicken and marinate in the batter for 24 hours, uncovered, in the
fridge, but make sure all the pieces have been liberally covered with
the batter.

Cooking

Fry to golden brown.  Serve Hot with your choice of dipping sauce–or
without…