Cooking advice

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Chicken In Spicy Orange Sauce Recipe

	Category	Spicy Recipes
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	Ratings	0

Ingredients And Procedures

2 ea Chicken breasts

1 x - cut into 4 pieces

1 T Oil

1/4 c Flour

1/4 t Salt

1/8 t Pepper

1/4 t Paprika

1 ea Medium onion, chopped

1 ea Large garlic clove, minced

1 c Chicken stock

3/4 c Orange juice

1 ea Green or red pepper,

1 x Cut into strips

1 ea Grated rind of one orange

1/4 t Red pepper - crushed

1/2 t Cumin - ground

1/2 t Oregano - dried

1 T Lemon juice - fresh

2 T Parsley - chopped

4 ea Thin slices orange

1 x And chopped parsley for garn

Skin and debone chicken. Heat oil in heavy skillet. Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown chicken in oil. transfer to small baking dish. In same oil, saute onion and garlic until soft. Sprinkle in any of the flour left over from coating the chicken and stir to blend. Stir in the chicken stock and orange juice. Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook 'til sauce is thick and smooth. Pour over chicken. Bake, covered at 375 F for 40 minutes. Garnish with sliced oranges and parsley. This dish is complemented nicely by the baked barley mushroom. From Oliver's Cookbook for Seniors. Appeared in the Calgary Sun

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<h1>Chicken In Spicy Orange Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 ea Chicken breasts <P>1 x - cut into 4 pieces <P>1 T Oil <P>1/4 c Flour <P>1/4 t Salt <P>1/8 t Pepper <P>1/4 t Paprika <P>1 ea Medium onion, chopped <P>1 ea Large garlic clove, minced <P>1 c Chicken stock <P>3/4 c Orange juice <P>1 ea Green or red pepper, <P>1 x Cut into strips <P>1 ea Grated rind of one orange <P>1/4 t Red pepper - crushed <P>1/2 t Cumin - ground <P>1/2 t Oregano - dried <P>1 T Lemon juice - fresh <P>2 T Parsley - chopped <P>4 ea Thin slices orange <P>1 x And chopped parsley for garn <P>Skin and debone chicken. Heat oil in heavy skillet. Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown chicken in oil. transfer to small baking dish. In same oil, saute onion and garlic until soft. Sprinkle in any of the flour left over from coating the chicken and stir to blend. Stir in the chicken stock and orange juice. Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook 'til sauce is thick and smooth. Pour over chicken. Bake, covered at 375 F for 40 minutes. Garnish with sliced oranges and parsley. This dish is complemented nicely by the baked barley mushroom. From Oliver's Cookbook for Seniors. Appeared in the Calgary Sun <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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