How To make Chicken Imperial
3 lb Chicken
1 1/2 Sticks butter
2 ts Worchestershire sauce
1 ts Curry powder
1 ts Oregano
1/2 ts Dry mustard
1/2 ts Garlic
1/4 ts Paprika
2 ds Tabasco
1/3 c Sherry
Salt chicken an place in large ungreased pan , cut side up. Combine remaining ingredients in saucepan. Place on medium heat an brush chicken with mixture. Place in 350 F. oven and bake 1- 1 1/2 hrs or until tender. Baste every 10-15 minutes. Turn up oven at end to brown. Bill/MFBD77A FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/10 9:57 AM TO: JUDITH LAUSCH (DGSV43A) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT: R-MM: RO*TEL RECIPES Judy, Let's start off with this taco. Looks real tasty but I had to guess at the number served. I like my tacos BIG.
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Sysco Imperial Chicken: Sysco Cutting Edge Solutions
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Jamie Oliver Empire Chicken
Curried roast chicken combines the best of a traditional British dinner with the exotic spices of Asia. Watch Jamie Oliver as he prepares what he calls Empire Roast Chicken and Bombay Potatoes in his usual zany style. Delicious!
Simply Nourishing Sun Kee Emperor Chicken Imperial Soup
4 in 1 Easy cooking of popular Chinese traditional Herbs recipes. Emperor Chicken, Imperial Soup, Steam Herbal Chicken or making Steamboat soup base. Simple and Nourishing.
The Tastiest General Tso's Chicken You'll Ever Make | Cooking alongside Masterchef • Taste Show
Masterchef John Zhang shows you easy way on cooking general tso's chicken at home with step by step instruction. Get the recipe ????
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Chef John share the general tso's sauce recipe and how it's made, so you can make it at home and skip the takeout.
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Recipe of the Month: Imperial Chicken
Chef Will Osgood of Pipers Hospitality Group walks you through making your own breading and compound butter for a delicious garlic-encrusted chicken.
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⏲ CHAPTERS ⏲
00:00 - Prepare dried ingredients
00:24 - Prepare dried ingredients
01:00 - Cut ingredients
03:12 - Create glue
03:33 - Stir-fry filling
08:15 - On egg/spring rolls
09:03 - Wrap rolls
12:13 - Deep fry rolls
13:05 - How to prevent rolls from exploding
13:43 - Rolls staying pale?
14:30 - How to keep them crispy
15:17 - What to do with leftover oil
15:49 - THE CRUNCH
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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Copyright Chillhop Music -