Chi-Chi or Chichi (Alcoholic Mixed Drink) recipes

- 1/2 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 1 teaspoon seasoned salt
- 30 saltine crackers
- 6 skinless, boneless chicken breast halves
- 1 egg
- 2 tablespoons dry potato flakes
- 2 tablespoons all-purpose flour

- 1 teaspoon paprika
- 1 egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon salt
- 1 cup oil for frying, or as needed
- 4 skinless, boneless chicken breast halves - pounded thin
- 2 teaspoons garlic powder, or to taste
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 teaspoon ground black pepper

- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon lemon juice
- 1 tablespoon dry sherry
- 3 pounds skinless, boneless chicken breast meat
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 lemon, sliced
- 2 cups vegetable oil
- 1/3 cup white sugar
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup cornstarch

- 1 (14 1/2 ounce) can chicken broth
- 2 lbs boneless pork
- 1 cup water
- 1/4 cup butter or margarine
- 6 small wooden skewers (If desired)
- 1/2 teaspoon garlic salt
- 1 (1 7/8 ounce) envelope onion soup mix
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil

- 1 tablespoon chopped fresh parsley, for garnish
- 1 cup shredded Cheddar cheese
- 1/2 (3 ounce) can bacon bits
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 1/2 cup Ranch-style salad dressing

- 1 tablespoon ginger garlic paste
- 1 tablespoon peanut oil
- 2 tablespoons butter
- 1/4 cup water
- 1 pinch black pepper
- 1 tablespoon peanut oil
- 1 bay leaf
- 1 teaspoon chili powder
- 1/4 cup plain yogurt
- 1 tablespoon cornstarch
- 1 pinch salt
- 1 shallot, finely chopped
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 cup tomato puree
- 1 teaspoon garam masala
- 1 cup half-and-half
- 1 pinch cayenne pepper
- 1 teaspoon garam masala
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 white onion, chopped

- 3/4 cup white wine
- 1/2 pound bacon
- 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1 teaspoon dried Italian seasoning
- 2 large tomatoes, cut into bite size pieces
- 1 (16 ounce) package radiatore pasta

- salt to taste
- 2 tablespoons melted butter
- 1 tablespoon ginger paste
- salt to taste
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- salt to taste
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon chili powder
- 1 cup water
- 1/2 teaspoon dried fenugreek leaves
- 1 tablespoon chopped green chile pepper
- 1 cup yogurt
- 2 cups tomato puree
- 2 tablespoons ginger garlic paste
- 1 3/4 pounds skinless, boneless chicken breast halves - cubed
- 1 tablespoon chopped garlic
- 1 tablespoon lemon juice
- 2 tablespoons garlic paste
- 1 tablespoon chili powder
- 1 tablespoon chili powder
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 1/2 tablespoon garam masala

- 1/3 cup lemon juice
- 2 tablespoons dry mustard
- 1/2 cup Worcestershire sauce
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons finely minced fresh parsley
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1/2 cup red wine vinegar
- 3/4 cup soy sauce