Here is yet another APRICOT CHICKEN recipe BUT it is made in the crockpot. Tastes really moist and has a wonderful sauce. Serve over cooked wild rice or white rice.Hope you enjoy! Update 05/09/2009 - hi there, I wanted to let you know - that I have used different fruits when making this and I always end up with the apricot preserve!
This German BBQ Chicken recipe is excellent with German sauerkraut and a side of mustard. The chicken can be cooked on a gas or charcoal grill. Chicken needs to marinate for 2 to 12 hours. BEER: Friedrich Dull Krautheimer Urtyp Dunkel and Kaltenberg Prinz Luit Weis Dunkel are great dark lagers. If you enjoy dark wheat beer, try it with Weihenstephaner Hefeweissbier Dunkel for a great pairing. Recipe adapted from a Taste of Germany.
From David Rosengarten's It's All American Food.
This will be salty because of the prosciutto so be sure to use low salt chicken broth.
A large amount of butter is called for in the original recipe, but I used less than half the amount and I still thought the chicken tasted great!
A wonderful and quick main course just add a veggie and side dish and you have a nice healthy dinner
Just added 8-28-04:
You can also add chopped tomatoes on top with the green onions and if your in a hurry use the precooked bacon, you can cook the chicken on a grill it tastes wonderful as well!
Butter...Garlic...Cheese? Chicken rolled in all? How can this recipe not be a keeper?!! My sister-in-law gave me this recipe some 25 years ago. It's just as good today as it was then - maybe even better since my garlic tastes have increased over the years as well as my "eye-balling" measurements (meaning more garlic!). Just be sure not to overcook as the chicken will be dry - follow these directions and the chicken will be moist. This is a great prepare ahead meal that will impress.
You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.
The best Corned Beef I've ever made was in the Crock pot. (You can substitute water for beer, but the flavor won't be the same)
NOTE: If you make more than 3-4 lbs., cook it on HIGH. I've made 6-7 lbs., and it won't be done after 9 hours on LOW.
ANOTHER NOTE: This makes wonderful sandwiches if you cook it, then chill it before slicing.
My mom made this beef stroganoff weekly when I was younger. I don't have the same metabolism I did then, but it's still the best $%#&* beef stroganoff I have ever had. I just want to thank everyone for all the wonderful reviews and ideas, I too now add a splash of Worcestershire sauce! Thanks again!
Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.
This is one of my mother's recipes that I've made for years now, and my kids love it! I love how easy it is to prepare, and how flexible you can be. Can be served on egg noodles, crunchy chow mein noodles, or even rice!