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    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
  • Desserts and Sweets
    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
    • Bread-Making Terminology
    • How to Cook Pasta
    • How to Cook Grits
    • Baking Bread
    • Cheesy Chicken Pasta Casserole
  • Eggs and Cheese
    • Poutine
    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
    • Baked Mac and Cheese
    • Avocado Grilled Cheese
    • Big Grilled Cheese
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    • Ham and Cheese Omelet
    • How to Scramble Eggs
    • How to Cook Eggs
    • Fondue Ideas
  • Asian
    • The Tradition of Bibimbap
    • Chicken Satay
    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
  • African
    • Moroccan Chicken Bastilla
    • Kefta Briouat
  • Middle Eastern Dishes
    • Chicken Shawarma
    • Turkish Cigarette Pastries
    • How to Make Falafel
    • Turkish Coffee
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    • How to Be a Host
    • Easy Entertaining Ideas
    • Summer Party Ideas
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Chicken Triangles: An Easy Appetizer (Recipe)

We found this recipe in a neat little book of appetizers. The book is "Easy Appetizers" by Kim Upton and Bev Bennett and its contents are exactly as promised, from hot-peppered cheese dip to shrimp open-faced sandwiches. The recipe we bring you here, though, is for Chicken Triangles:

"Chicken Triangles

Yield
12 servings
(24 triangles)
Per serving:
calories 351, protein 17g, fat 19g, sodium 268 mg, carbohydrates 26g, potassium 159 mg

Time
1 hour, 15 minutes preparation
20 minutes cooking
Chicken triangles on serving board.
Top-down view of chicken triangles on serving board with dipping sauces.
Ingredients
1 cup butter, melted
3 eggs, beaten
3 cups chopped cooked boneless chicken breast
1/4 teaspoon saffron dissolved in 1 tablespoon chicken broth (if desired, just the broth)
1/4 teaspoon ground coriander
1/2 teaspoon ground nutmeg
3/4 teaspoon ground gingerroot
1.5 teaspoons ground cinnamon
3 tablespoons sugar
1/4 cup light or dark raisins
1/4 cup pine nuts
Salt and freshly ground black pepper
16 sheets phyllo dough

Place 2 tablespoons melted butter in top of double boiler. Add beaten eggs and cook, stirring often, until mixture resembles slightly underdone scrambled eggs. Stir in chicken. Add saffron mixture, along with coriander, nutmeg, ginger, 1 teaspoon cinnamon, 1 tablespoon sugar, raisins, pine nuts, and salt and pepper to taste. Mix well.

Preheat oven to 350 degrees.

Lay 2 sheets of phyllo dough, one on top of the other, on board or cookie sheet (keeping remaining 14 covered with slightly damp cloth). Brush generously with melted butter. Cut into 3 vertical strips. Place a heaping tablespoon of the chicken mixture in corner of one strip and fold into triangle, then continue folding in triangles all the way up to the strip. Trim off excess. Press edges of dough in to seal using more butter. Place triangle on ungreased cookie sheet.

Repeat making triangles with remaining 2 strips. Then repeat the entire process 7 more times (using 2 sheets of phyllo for each, cutting each into 3 strips). You'll have 24 triangles in all.

Mix together remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush triangles with remaining butter and sprinkle with sugar-cinnamon mixture. Bake for 20 minutes or until golden brown. Serve hot or tepid."

Bonus Recipe: Curried Chicken and Papaya Kabobs

"Curried Chicken and Papaya Kabobs

Yield
10 servings
Per serving
calories 146, protein 11g, fat 6g, sodium 160mg, carbohydrates 4g, potassium 192mg,

Time
1 hour preparation
30 minutes cooking

Ingredients
5 cups water
1 cup dry vermouth
4 or 5 cracked black peppercorns
2 bay leaves
2 chicken breasts, cut in half
3 tablespoons mayonnaise
1 tablespoon minced fresh chives
3/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 papaya

Place water and vermouth in a 3-quart saucepan along with the cracked peppercorns and bay leaves. Bring to boil, then add chicken. Reduce heat and simmer 30 minutes or until chicken is done. Remove chicken from broth and set aside to cool.

Remove chicken skin and bones. Cut chicken into 1-inch cubes.

Combine mayonnaise, chives, curry powder, salt, and pepper. Add chicken and toss gently, but well.

Peel, halve, and seed papaya. Cut each half into 1-inch cubes. Using wooden skewers, start each kabob with papaya chunk and alternate papaya and chicken cubes. Serve cold."

(from "Easy Appetizers" by Kim Upton and Bev Bennett)
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