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Serve over rice or pasta with chopped parsley on top. (My notes: after adding & cooking the green onions, etc, remove the chicken from the pan. Add the brandy first, and simmer until reduced by about half. Then add the wine and beef stock and reduce slightly. Add the cream and return the chicken to the pan- simmering 5 minutes as above.)
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Directions. If you are using chicken breasts instead of tenders, cut into long, thick strips, about four per breast. Heat a large nonstick skillet over medium high heat. Add EVOO in a slow steady stream, about two turns around the pan. Add crushed pepper, crushed garlic and chicken tenders. Sauté chicken tenders or breast slices in garlic oil.
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Shrimp and chicken sauteed in a hot and spicy sauce with celery,peanuts and spring onions. $14.95. select options. Walnut Chicken. Tung Ting Shrimp. $15.95. select options. Cleopatra Chicken. Crispy White meat Chicken cooked in Chef's special sweet and sour sauce. $14.95. select options. beef and scallops imperial. Beef and scallops with.
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Rub the chicken tenders with the olive oil and season the chicken with salt, pepper, basil, thyme, ginger, garlic, and cinnamon. Then roll chicken in sesame seeds and place on a baking dish and bake @350 for 20 to 25 minutes. Prepare sauce by reducing cognac and sugar in a skillet for 3-4 minutes. Add apricots in their own juice and soy sauce.
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DIRECTIONS: Heat the oil and butter in a large frypan. Dredge the chicken in the flour and saute for 3 minutes on each side. Add the green onions, tarragon, capers and cook for 5 more minutes. Pour in the wine, stock, brandy and cream and simmer for 5 minutes. Season with salt and pepper. Serve over rice or pasta with chopped parsley on top.
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Rub the chicken tenders with the olive oil and season the chicken with salt, pepper, basil, thyme, ginger, garlic, and cinnamon. Then roll chicken in sesame seeds and place on a baking dish and bake @350 for 20 to 25 minutes. Prepare sauce by reducing cognac and sugar in a skillet for 3-4 minutes. Add apricots in their own juice and soy sauce.
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Heat the oil and butter in a large frypan. Dredge the chicken in the flour and sauté for 3 minutes on each side. Add the green onions, tarragon, capers and cook for 5 more minutes. Pour in the wine, stock, brandy and cream and simmer for 5 Season with salt and pepper. Serve over rice or pasta with chopped parsley on top.
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Serve over rice or pasta with chopped parsley on top. (My notes: after adding and cooking the green onions, etc, remove the chicken from the pan. Add the brandy first, and simmer until reduced by about half. Then add the wine and beef stock and reduce slightly. Add the cream and return the chicken to the pan- simmering 5 minutes as above.)--
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DIRECTIONS: Heat the oil and butter in a large frypan. Dredge the chicken in the flour and saute for 3 minutes on each side. Add the green onions, tarragon, capers and cook for 5 more minutes. Pour in the wine, stock, brandy and cream and simmer for 5 minutes. Season with salt and pepper. Serve over rice or pasta with chopped parsley on top.
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Make the salad. Place salad greens, grapes, and cheese in salad bowl. In small glass bowl or Mason jar with lid, combine buttermilk, mayonnaise, lemon juice, olive oil, garlic, salt, and pepper. Whisk ingredients to emulsify. If using a Mason jar, tighten lid and shake vigorously until liquids are combined. Sprinkle croutons on top of greens.
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----- From: [email protected] (dunphs) Newsgroups: rec.food.recipes Subject: Pollo alla Cleopatra (Chicken with Capers) Followup-To: rec.food.cooking Date: 22 Oct 1998 07:03:41 -0600 Organization: Pacific Bell Internet Services Reply-To: [email protected] (dunphs) NNTP-Posting-Host: shell.rt66.com POLLO ALLA CLEOPATRA(CHICKEN BREASTS WITH CAPERS) * Exported from MasterCook * POLLO ALLA.
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Cleopatra Feast (Serves 8-10 People) Hummus, baba ghannooj, tabbouleh, Greek salad, falafel, two shish tawook (chicken kabob), two shish kabob, two shish kafta, deboned chicken, swordfish ghallaba, hummus with lamb & four lamb chops. $155.99.
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CLEOPATRA'S FAVORITE CHICKENWINGS. Wash and dry chicken and place in a large bowl. In another bowl, combine Caesar dressing, parsley and Parmesan cheese. Mix well and pour over chicken. Marinate at least six hours. Drain and place chicken on a cookie sheet. Bake at 375 degrees for 25-45 minutes, turning once. Watch carefully.
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Get the App from Google Play: https://play.google.com/store/apps/developer?id=Kitchen+Cat★ Kitchen Cat ★ Pollo Cleopatra Chicken Recipe.A recipe from the KC.
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Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once. Step 3. Spoon the grated cheese into a small bowl. Stir in the buttermilk, and blend well. Step 4. Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend. Step 5.