U guys must have got bored tasting your old dishes? rite? Well why dont u then try out these new dishes

Grilled Spiced Chicken Breast
and Potato Wedges

Ingredients

for Potatoes:
3 Potatoes, sliced into thick wedges
2 Tablespoons Olive or vegetable oil
2 teaspoons Cajun or garlic seasonings


Preparation

Pre-heat an outdoor grill. In a mixing bowl, toss the sliced potatoes,
olive oil, and seasoning. Allow to sit for 5 minutes. Place the slices on the grill.
Cook until soft (when pierced with a fork) and well browned, turning often.

For Chicken:
4 de-boned breasts

Coat with vegetable or olive oil. Sprinkle with cajun or garlic seasonings.
Place on grill, cooking until done.

Quick and easy outdoor cooking. Serves 4.

Chinese Chicken Fried Rice
Makes 6 to 8 servings


Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ready in: 40 Minutes
Ingredients
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce


Directions

1 Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2 Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3 Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Baked Curry Chicken
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds chicken pieces
2 tablespoons butter or margarine, divided
1 cup coarsely chopped apple
1/2 cup chopped onion
1 1/8 cups BAKER'S ANGEL FLAKE Coconut, divided
1 clove chopped garlic
2 teaspoons curry powder
1 tablespoon all-purpose flour
1 1/2 cups chicken broth


Directions
1 Heat oven to 450 degrees F.
2 Mix 1/4 cup of the flour, salt and pepper in medium bowl. Coat chicken pieces with flour mixture. Place chicken, skin sides up, in single layer in shallow baking pan. Dot with 1 tablespoon of the butter. Bake 15 to 20 minutes or until chicken begins to brown.
3 Meanwhile, melt remaining 1 tablespoon butter in medium saucepan on medium-high heat. Add apple, onion, 2 tablespoons of the coconut, garlic and curry powder. Cook and stir until onion is tender but not browned. Stir in remaining 1 tablespoon flour and chicken broth; bring to boil. Remove from heat.
4 Reduce oven temperature to 350 degrees F. Pour sauce over chicken pieces. Sprinkle with remaining 1 cup coconut. Bake 20 to 25 minutes or until chicken is cooked through. Place chicken and sauce on serving platter. Serve over rice, if desired.

CRISP MINI POTATOES

Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds chicken pieces
2 tablespoons butter or margarine, divided
1 cup coarsely chopped apple
1/2 cup chopped onion
1 1/8 cups BAKER'S ANGEL FLAKE Coconut, divided
1 clove chopped garlic
2 teaspoons curry powder
1 tablespoon all-purpose flour
1 1/2 cups chicken broth


Directions
1 Heat oven to 450 degrees F.
2 Mix 1/4 cup of the flour, salt and pepper in medium bowl. Coat chicken pieces with flour mixture. Place chicken, skin sides up, in single layer in shallow baking pan. Dot with 1 tablespoon of the butter. Bake 15 to 20 minutes or until chicken begins to brown.
3 Meanwhile, melt remaining 1 tablespoon butter in medium saucepan on medium-high heat. Add apple, onion, 2 tablespoons of the coconut, garlic and curry powder. Cook and stir until onion is tender but not browned. Stir in remaining 1 tablespoon flour and chicken broth; bring to boil. Remove from heat.
4 Reduce oven temperature to 350 degrees F. Pour sauce over chicken pieces. Sprinkle with remaining 1 cup coconut. Bake 20 to 25 minutes or until chicken is cooked through. Place chicken and sauce on serving platter. Serve over rice, if desired.

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Chocolate Mudslide Frozen Pie

Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 3 mins
Est. freezing time: 6 hrs

Source:

Nutrition Facts

Ingredients
1 prepared 9-inch (9-oz.) chocolate crumb crust
1 teaspoon hot water
3/4 cup sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup NESTL TOLL HOUSE Baking Cocoa
2 tablespoons NESTL TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
1 cup NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels
1 teaspoon TASTER'S CHOICE 100% Pure Instant Coffee



Directions
MELT 1 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes.

COMBINE coffee granules and water in medium bowl. Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; chill.

BEAT cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.


Servings: 8

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