Oamc Baked Curry Glazed Chicken Or Pork Recipes

Steps:

• Stir together first 5 ingredients in a shallow dish until blended.
• Dip meat in honey mixture, 1 piece at a time, thoroughly coating all sides.
• Arrange meat in a single layer in a 15 x 10 inch jelly roll pan.
• Pour remaining honey mixture over chicken.
• Bake at 375 degrees for 1 hour to 1 hour 10 minutes or until done.
• *4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substitued for cut-up whole chicken. Proceed as directed, decreasing bake time 40-45 minutes.

Steps:

• Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
• Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
• Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

Steps:

• Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
• Top with chicken.
• Sprinkle chicken with additional pepper.
• Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
• Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
• If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

Steps:

• Put pork ribs, onion, peppers, tomatoes, potatoes, garlic, ginger and 3 cups of water in the crockpot.
• With one more cup of warm water, mix in the peanut butter and the turmeric until it forms a paste.
• Add this to the crockpot.
• Cook on low for 3 1/2 to 4 hours (longer is OK) or cook in a regular pot on slow heat until the pork falls off the bone.
• Add the cilantro shortly before serving.

Steps:

• In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
• Pour desired amount of sauce into small bowl.
• Brush on chicken or pork frequently the last 10 minutes of grilling.
• Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
• Store unused portion of sauce in refrigerator up to 3 weeks.

Steps:

• Preheat oven to 375-degrees F.
• Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
• Stir in next 4 ingredients (honey- salt).
• Add chicken pieces, turn to coat all sides.
• Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
• Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
• Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

Steps:

• Preheat oven to 350 degrees.
• Combine flour, salt, and pepper on a plate.
• Roll meat in mixture until coated.
• Heat butter and oil in frying pan.
• Brown meat on both sides.
• Drain off excess grease, place meat in baking dish
• Mix onion soup mix, chicken broth, and water, then add to dish with meat.
• Bake 1 hour, meat should be tender.
• *You can thicken juices for gravy and serve with mashed potatoes , YUM!

Steps:

• Whisk or stir together all ingredients.
• Place meat in a rectangular shaped pan or dish and pour marinade over all contents.
• Turn and move pieces to ensure best coverage of marinade. (Turn halfway through if you are at home.).
• Marinate for 4 or more hours (or overnight).
• Grill until cooked thoroughly!

Steps:

• Place all ingredients into a 1-gallon freezer bag.
• Freeze.
• To thaw & cook:.
• Take bag out of freezer the night before, thaw in refrigerator.
• Preheat oven to 350 degrees.
• Empty chicken & marinade into a baking dish that has been sprayed with cooking spray.
• Bake 20-30 minutes or until juices run clear.

Steps:

• Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery and onion. Put mixture in a 1 gallon freezer bag. Freeze until needed.
• To prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish.
• Stir mayo and cream of mushroom soup together and spread over the top of the chicken. Mix together.
• Bake covered in a preheated 325 oven for 1 hour.