Does anyone have a recipe that's like the Cheesecake Factory's Orange Chicken? I love that dish, but I live in Australia and we don't have CF here. Thanks to anyone that can help!Cheesecake Factory's Orange Chicken Recipe?
the chicken is slightly floured and pan fried
the sauce according to a food prep person who works there is corn starch, orange juice concentrate, hirsh, grated ginger, and orange zest..the sauce is in a large plastic jug...so they must make a large amount at onceCheesecake Factory's Orange Chicken Recipe?
According to the reviews on the website, this recipe tastes exactly like the Orange Chicken from the Cheesecake Factory:
Asian Orange Chicken
';A delicious citrus chicken recipe reminiscent of the orange chicken from a popular restaurant in the mall.';
INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Wednesday, July 28, 2010
Chicken and Shrimp a la greco...does anyone know the recipe..its in a delicious cream sauce?
This is the one my mother's family used (their last name, Greco):
6 large or 12 small chicken thighs
2 Tbl. olive oil
salt and freshly ground black pepper
1 lb. medium shrimp, peeled (reserve shells)
1 medium onion, chopped
1 lb. ripe tomatoes, seeded and chopped
1/2 C dry white wine
1 Tbl. Pernod or other anise based liqueur
1 C milk
4 cloves garlic
2 Tbl. Italian parsley, chopped
1/4 C whole toasted almonds
Rinse and pat chicken dry. Trim and discard as much fat a possible. Brown chicken in oil, seasoning lightly with salt and pepper. Remove chicken from pan and drain fat. Cook shells, onions and tomatoes in the pan, stirring regularly until tomatoes go dry, about 10 minutes. Add the wine, Pernod, water and the chicken to the pan. Simmer uncovered 30 minutes
Process the remaining ingredients (except the shrimp) to a paste, using a bit of cooking liquid to make it smooth. Remove the shells and add the shrimp to the pan. Add the paste and stir to thicken the sauce. Cook 5 minutes more. Taste for salt, pepper and perhaps a pinch or sugar. Serve with rough textured bread.
Serves 6.
Serve with a full flavored Chardonnay, Sauvignon Blanc or a light fruity Zinfandel, a Beaujolais, or a Barbera or Dolcetto.Chicken and Shrimp a la greco...does anyone know the recipe..its in a delicious cream sauce?
yea half a cup of shrimp half a cup of chicken $hit three fourths of a geckos penis and three gallons of mixed seamen
6 large or 12 small chicken thighs
2 Tbl. olive oil
salt and freshly ground black pepper
1 lb. medium shrimp, peeled (reserve shells)
1 medium onion, chopped
1 lb. ripe tomatoes, seeded and chopped
1/2 C dry white wine
1 Tbl. Pernod or other anise based liqueur
1 C milk
4 cloves garlic
2 Tbl. Italian parsley, chopped
1/4 C whole toasted almonds
Rinse and pat chicken dry. Trim and discard as much fat a possible. Brown chicken in oil, seasoning lightly with salt and pepper. Remove chicken from pan and drain fat. Cook shells, onions and tomatoes in the pan, stirring regularly until tomatoes go dry, about 10 minutes. Add the wine, Pernod, water and the chicken to the pan. Simmer uncovered 30 minutes
Process the remaining ingredients (except the shrimp) to a paste, using a bit of cooking liquid to make it smooth. Remove the shells and add the shrimp to the pan. Add the paste and stir to thicken the sauce. Cook 5 minutes more. Taste for salt, pepper and perhaps a pinch or sugar. Serve with rough textured bread.
Serves 6.
Serve with a full flavored Chardonnay, Sauvignon Blanc or a light fruity Zinfandel, a Beaujolais, or a Barbera or Dolcetto.Chicken and Shrimp a la greco...does anyone know the recipe..its in a delicious cream sauce?
yea half a cup of shrimp half a cup of chicken $hit three fourths of a geckos penis and three gallons of mixed seamen
I need an easy chicken recipe?
I've got some boneless skinless chicken breast that I need to use up, but I'm out of ideas for what to do with it. I'm a beginner cook, so the easier the better for me. I don't mind something that takes time, just not complicated. Everything I seem to find has either mushrooms or onions and I can't stand either. So if anyone has any good recipes I would greatly appreciate it.I need an easy chicken recipe?
i can't eat dairy either so I know they will work for you :) all are very easy to make using simple ingredients.
Delicious Baked Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 tablespoon olive oil
1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
Baked Honey Mustard Chicken
INGREDIENTS:
6 skinless, boneless chicken
breast halves
salt and pepper to taste
1/2 cup honey 1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Easy Garlic and Rosemary Chicken
INGREDIENTS:
2 skinless, boneless chicken
breasts
2 cloves garlic, chopped 2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Easy Grilled Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 cup fat free Italian-style
dressing 1 green bell pepper
1 red bell pepper
1 zucchini
DIRECTIONS:
1. Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. Grill chicken and veggies over medium heat.
Easy Grilled Chicken Teriyaki
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 cup teriyaki sauce
1/4 cup lemon juice 2 teaspoons minced fresh
garlic
2 teaspoons sesame oil
DIRECTIONS:
1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.I need an easy chicken recipe?
well our favorite chicken recipe uses cream of mushroom soup but you can't taste the mushrooms i promise! you could also replace it with cream of chicken soup
preheat oven to 375 peel %26amp; slice 6 potatoes (i've also used the canned potatoes %26amp; they come out less crunchy that way %26amp; it's less work!) lay them in the bottom of a baking dish then open up a can or two of green beans spread them out on top of the potatoes then put the chicken on top of that then in a bowl mix cream of mushroom soup or cream of chicken soup with some ranch to your likeing then put that over the chicken %26amp; cover it with foil then bake it for an hour or until the chicken is done. we typically don't have any left overs at all when i make this
hello,you can grill them,pan sear them then finish in the oven,slice thin and use with a pasta dish,if your a little adventurous you can make a chicken soup,cream or noodle,chicken pot pie..very versatile product..
whatever you make i,m sure it will be fine!!
http://allrecipes.com/
at the top of the page they have a search section where you can enter a key word....in your case ...chicken...and then it will bring up a variety of recipies. Most of the recipies here are usually pretty simple. I go here alot whn I need a new recipe or just cant find mine in my book ...or whatever....good luck!
You can download this free chicken cookbook which has 300 recipes, am sure you will find it useful for now and later
http://www.mycookery.com/blog
http://allrecipes.com/Recipe/Chicken-Tor鈥?/a>
without the cheeze
um what does this have 2 do with cooking and recipes
Crumb them and serve with creative baked potatoes, and a tossed green salad.
Creamy Chicken %26amp; Rice Casserole
2 celery ribs, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350潞F for 25-30 minutes or until heated through.
---------------------------------
Chicken With Red Wine Sauce
3 pounds boneless chicken roast, cut into 1-inch pieces
1 medium onion, sliced- omit
1 pound fresh mushrooms, sliced- omit
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
----------------------------
Swiss Steak
1 round or cube chicken steak, (approximately 1陆lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut chicken into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over chicken and simmer over low heat until meat is tender, about 1陆 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 潞F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
-------------
Creamy Ziti with Sausage: use bite size cut up chicken with butter instead
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently. Drain well.
2. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling. Stir in cream; heat through. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni %26amp; Cheese - TOP This with your ';blah'; baked chicken :
1 lb. macaroni, boiled al dente, according to pkg. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
---------------
tOP This with your ';blah'; baked chicken :Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4'; dice
3/4 loaf of 12'; x 2'; baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4'; cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.
In a large saut茅 pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.
Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.
Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.
Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12'; x 18'; casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.
---------
i can't eat dairy either so I know they will work for you :) all are very easy to make using simple ingredients.
Delicious Baked Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 tablespoon olive oil
1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
Baked Honey Mustard Chicken
INGREDIENTS:
6 skinless, boneless chicken
breast halves
salt and pepper to taste
1/2 cup honey 1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Easy Garlic and Rosemary Chicken
INGREDIENTS:
2 skinless, boneless chicken
breasts
2 cloves garlic, chopped 2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Easy Grilled Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 cup fat free Italian-style
dressing 1 green bell pepper
1 red bell pepper
1 zucchini
DIRECTIONS:
1. Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. Grill chicken and veggies over medium heat.
Easy Grilled Chicken Teriyaki
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 cup teriyaki sauce
1/4 cup lemon juice 2 teaspoons minced fresh
garlic
2 teaspoons sesame oil
DIRECTIONS:
1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.I need an easy chicken recipe?
well our favorite chicken recipe uses cream of mushroom soup but you can't taste the mushrooms i promise! you could also replace it with cream of chicken soup
preheat oven to 375 peel %26amp; slice 6 potatoes (i've also used the canned potatoes %26amp; they come out less crunchy that way %26amp; it's less work!) lay them in the bottom of a baking dish then open up a can or two of green beans spread them out on top of the potatoes then put the chicken on top of that then in a bowl mix cream of mushroom soup or cream of chicken soup with some ranch to your likeing then put that over the chicken %26amp; cover it with foil then bake it for an hour or until the chicken is done. we typically don't have any left overs at all when i make this
hello,you can grill them,pan sear them then finish in the oven,slice thin and use with a pasta dish,if your a little adventurous you can make a chicken soup,cream or noodle,chicken pot pie..very versatile product..
whatever you make i,m sure it will be fine!!
http://allrecipes.com/
at the top of the page they have a search section where you can enter a key word....in your case ...chicken...and then it will bring up a variety of recipies. Most of the recipies here are usually pretty simple. I go here alot whn I need a new recipe or just cant find mine in my book ...or whatever....good luck!
You can download this free chicken cookbook which has 300 recipes, am sure you will find it useful for now and later
http://www.mycookery.com/blog
http://allrecipes.com/Recipe/Chicken-Tor鈥?/a>
without the cheeze
um what does this have 2 do with cooking and recipes
Crumb them and serve with creative baked potatoes, and a tossed green salad.
Creamy Chicken %26amp; Rice Casserole
2 celery ribs, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350潞F for 25-30 minutes or until heated through.
---------------------------------
Chicken With Red Wine Sauce
3 pounds boneless chicken roast, cut into 1-inch pieces
1 medium onion, sliced- omit
1 pound fresh mushrooms, sliced- omit
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
----------------------------
Swiss Steak
1 round or cube chicken steak, (approximately 1陆lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut chicken into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over chicken and simmer over low heat until meat is tender, about 1陆 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 潞F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
-------------
Creamy Ziti with Sausage: use bite size cut up chicken with butter instead
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently. Drain well.
2. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling. Stir in cream; heat through. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni %26amp; Cheese - TOP This with your ';blah'; baked chicken :
1 lb. macaroni, boiled al dente, according to pkg. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
---------------
tOP This with your ';blah'; baked chicken :Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4'; dice
3/4 loaf of 12'; x 2'; baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4'; cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.
In a large saut茅 pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.
Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.
Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.
Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12'; x 18'; casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.
---------
Recipe: chicken stuffed with corn beef?
I once ate a chicken which was stuffed with corn beef. It was from an Indian restaurant. I鈥檓 pregnant now and have been craving it for the past 1 week. Can someone please post a recipe? Thanx in advance. Recipe: chicken stuffed with corn beef?
HA!
How will you choose the best answer from these identical entries where people have just copied and pasted something from a website somewhere? Instead of all that effort for something you didn't ask for, how about going to Wal-Mart and buying one of their little whole raw chickens and some cooked Corned Beef either from their deli or Buddig Corned Beef hanging on a hook on their wall. Take then home, heat the Corned Beef up in a microwave until it is hot, then put the cooked Corned Beef inside the chicken, put the chicken inside a cooking bag and bake it just like you would any other chicken. Much easier and faster than all that stuff people are giving you AND it is a chicken stuff with corned beef just like you asked and not ';chicken parts with some corned beef added'; like these other people are giving you! ;P Recipe: chicken stuffed with corn beef?
Stuffed Chicken from Heaven
4 boneless skinless chicken breasts
1 (8 ounce) container sour cream
1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
16 ounces mozzarella cheese
12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
Line bottom of baking pan with remaining sliced meat.
Mix sour cream and soup together.
Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
Cut each pounded chicken breasts into 2 pieces.
Assembly:.
1 piece of chicken.
top with 1 piece of cut pastrami.
top with 1 piece of cut corned beef.
top with mozzarella cheese piece.
Roll into a tight ball.
Wrap each chicken roll with a slice of bacon and secure closed with a toothpick.
Place rolls in baking dish on top of leftover deli meats.
Repeat for remaining 7 pieces of chicken.
Top with sour cream/soup mixture.
Bake at 350掳F for 1 hour.
Serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.
I don't know if this is the same recipe you had...but I just LOVE this dish! :)
~~Stuffed Chicken From Heaven
Ing:
* 4 boneless skinless chicken breasts
* 1 (8 ounce) container sour cream
* 1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
* 1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
* 1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
* 16 ounces mozzarella cheese
* 12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Dir:
1. Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
2. Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
3. Line bottom of baking pan with remaining sliced meat.
4. Mix sour cream and soup together.
5. Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
6. Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
7. Cut each pounded chicken breasts into 2 pieces.
8. Assembly:
For each piece of chicken, layer pastrami, corned beef %26amp; mozzarella. Roll into a tight ball, wrap with bacon, %26amp; secure with a toothpick. Arrange in baking dish on top of deli meats. Repeat this process for remaining 7 pieces of chicken.
9. Top with sour cream/soup mixture.
10. Bake at 350掳F for 1 hour.
11. Serve over egg noodles or rice (scooping up sauce mixture in pan).
Stuffed Chicken from Heaven Recipe #317749
Cheese and meat stuffed bacon wrapped chicken. Simple, inexpensive way to impress guests.
by Karrie Massotti
1陆 hours | 20 min prep
SERVES 8 , 8 rolls
4 boneless skinless chicken breasts
1 (8 ounce) container sour cream
1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
16 ounces mozzarella cheese
12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
Line bottom of baking pan with remaining sliced meat.
Mix sour cream and soup together.
Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
Cut each pounded chicken breasts into 2 pieces.
Assembly:.
1 piece of chicken.
top with 1 piece of cut pastrami.
top with 1 piece of cut corned beef.
top with mozzarella cheese piece.
Roll into a tight ball.
Wrap each chicken roll with a slice of bacon and secure closed with a toothpick.
Place rolls in baking dish on top of leftover deli meats.
Repeat for remaining 7 pieces of chicken.
Top with sour cream/soup mixture.
Bake at 350掳F for 1 hour.
Serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.
漏 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com
acne treatment
HA!
How will you choose the best answer from these identical entries where people have just copied and pasted something from a website somewhere? Instead of all that effort for something you didn't ask for, how about going to Wal-Mart and buying one of their little whole raw chickens and some cooked Corned Beef either from their deli or Buddig Corned Beef hanging on a hook on their wall. Take then home, heat the Corned Beef up in a microwave until it is hot, then put the cooked Corned Beef inside the chicken, put the chicken inside a cooking bag and bake it just like you would any other chicken. Much easier and faster than all that stuff people are giving you AND it is a chicken stuff with corned beef just like you asked and not ';chicken parts with some corned beef added'; like these other people are giving you! ;P Recipe: chicken stuffed with corn beef?
Stuffed Chicken from Heaven
4 boneless skinless chicken breasts
1 (8 ounce) container sour cream
1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
16 ounces mozzarella cheese
12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
Line bottom of baking pan with remaining sliced meat.
Mix sour cream and soup together.
Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
Cut each pounded chicken breasts into 2 pieces.
Assembly:.
1 piece of chicken.
top with 1 piece of cut pastrami.
top with 1 piece of cut corned beef.
top with mozzarella cheese piece.
Roll into a tight ball.
Wrap each chicken roll with a slice of bacon and secure closed with a toothpick.
Place rolls in baking dish on top of leftover deli meats.
Repeat for remaining 7 pieces of chicken.
Top with sour cream/soup mixture.
Bake at 350掳F for 1 hour.
Serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.
I don't know if this is the same recipe you had...but I just LOVE this dish! :)
~~Stuffed Chicken From Heaven
Ing:
* 4 boneless skinless chicken breasts
* 1 (8 ounce) container sour cream
* 1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
* 1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
* 1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
* 16 ounces mozzarella cheese
* 12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Dir:
1. Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
2. Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
3. Line bottom of baking pan with remaining sliced meat.
4. Mix sour cream and soup together.
5. Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
6. Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
7. Cut each pounded chicken breasts into 2 pieces.
8. Assembly:
For each piece of chicken, layer pastrami, corned beef %26amp; mozzarella. Roll into a tight ball, wrap with bacon, %26amp; secure with a toothpick. Arrange in baking dish on top of deli meats. Repeat this process for remaining 7 pieces of chicken.
9. Top with sour cream/soup mixture.
10. Bake at 350掳F for 1 hour.
11. Serve over egg noodles or rice (scooping up sauce mixture in pan).
Stuffed Chicken from Heaven Recipe #317749
Cheese and meat stuffed bacon wrapped chicken. Simple, inexpensive way to impress guests.
by Karrie Massotti
1陆 hours | 20 min prep
SERVES 8 , 8 rolls
4 boneless skinless chicken breasts
1 (8 ounce) container sour cream
1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
16 ounces mozzarella cheese
12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
Line bottom of baking pan with remaining sliced meat.
Mix sour cream and soup together.
Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
Cut each pounded chicken breasts into 2 pieces.
Assembly:.
1 piece of chicken.
top with 1 piece of cut pastrami.
top with 1 piece of cut corned beef.
top with mozzarella cheese piece.
Roll into a tight ball.
Wrap each chicken roll with a slice of bacon and secure closed with a toothpick.
Place rolls in baking dish on top of leftover deli meats.
Repeat for remaining 7 pieces of chicken.
Top with sour cream/soup mixture.
Bake at 350掳F for 1 hour.
Serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.
漏 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Anyone try KFC's new original recipe chicken strips?
what do you think of them? Personally, I think they are terribleAnyone try KFC's new original recipe chicken strips?
Depends when you go and which location. Usually if you go a lunch hour they are ok. If you go around 2pm they have been under a heating light for hours and they suckAnyone try KFC's new original recipe chicken strips?
I have not ,but my kids have and seemed to like them. It would seem they would be better to eat than the chicken pieces because they wouldn't have all that fat on them and be so greasy.
Yes I just had them and they were horrible. They had just cooked them so they were hot, but they were extremely salty. Since they use the secret recipe it cant be a seasoning issue with that location.
yes, i dont like Original Recipe .
sorry. i'm a vegetarian
no but they look good i just hope so when i get to try them
Yummy! as long as they are done right.
I don't mind them.
nope
Depends when you go and which location. Usually if you go a lunch hour they are ok. If you go around 2pm they have been under a heating light for hours and they suckAnyone try KFC's new original recipe chicken strips?
I have not ,but my kids have and seemed to like them. It would seem they would be better to eat than the chicken pieces because they wouldn't have all that fat on them and be so greasy.
Yes I just had them and they were horrible. They had just cooked them so they were hot, but they were extremely salty. Since they use the secret recipe it cant be a seasoning issue with that location.
yes, i dont like Original Recipe .
sorry. i'm a vegetarian
no but they look good i just hope so when i get to try them
Yummy! as long as they are done right.
I don't mind them.
nope
Bar. chicken breast on grill recipe needed.what setting on gas grill? bone up or down?cooking time?
tried cooking them before .burned them or not done....set over burner or off to side? lid down or up?if down what temp. setting?when to add barc. sauce? how often do i needed turn over? anyway to tell when done besides temp. gauge?Bar. chicken breast on grill recipe needed.what setting on gas grill? bone up or down?cooking time?
Two Fail Proof BBQ Chicken Recipes
General Tips For Grilling Chicken
If you are cooking chicken with a barbecue sauce, be careful that it doesn't contain much sugar. Sugar burns at a relatively low temperature, so putting sweet barbecue sauce on fatty chicken skin is sure to cause charred chicken. Even if you take the skin off, the bitter flavor will still be there.
If you want to use barbecue sauce, brush it on just a few minutes before you take the chicken off of the grill. By doing this, you can have the flavor from the sauce, but you won't risk burning the meat.
Chicken should be cooked slowly. The faster you cook it, the drier it tends to be. Using low heat for a long time will help it stay moist, and using a dry rub will give it a lot of flavor without leaving anything to burn.
Honey Barbecue Chicken:
6 boneless skinless chicken breasts
12 tablespoons barbecue sauce
6 tablespoons honey
1/2 teaspoon red pepper
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.
2. Arrange the chicken breasts on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.
**************************************鈥?br>
Marinated Chicken Breasts
Marinating meat helps it stay moist while cooking. This flavorful chicken is both quick and tasty.
4 boneless skinless chicken breasts
1/4 cup spicy mustard
2 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon tarragon
1/4 teaspoon black pepper
1. Combine all of the ingredients except the chicken and mix well.
2. Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.
3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.
Chicken is one thing that can taste awful if it's not done well. However, you can successfully grill moist and tasty chicken dishes by following these simple recipes.Bar. chicken breast on grill recipe needed.what setting on gas grill? bone up or down?cooking time?
Cheddar Bar-B-Q Chicken Breasts!!!
4 boneless skinless chicken breasts
pre-cooked bacon, strips
shredded cheddar cheese
green onions
barbecue sauce
1. Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time to much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until chees melts.
2. Add sliced green onions and serve.
Two Fail Proof BBQ Chicken Recipes
General Tips For Grilling Chicken
If you are cooking chicken with a barbecue sauce, be careful that it doesn't contain much sugar. Sugar burns at a relatively low temperature, so putting sweet barbecue sauce on fatty chicken skin is sure to cause charred chicken. Even if you take the skin off, the bitter flavor will still be there.
If you want to use barbecue sauce, brush it on just a few minutes before you take the chicken off of the grill. By doing this, you can have the flavor from the sauce, but you won't risk burning the meat.
Chicken should be cooked slowly. The faster you cook it, the drier it tends to be. Using low heat for a long time will help it stay moist, and using a dry rub will give it a lot of flavor without leaving anything to burn.
Honey Barbecue Chicken:
6 boneless skinless chicken breasts
12 tablespoons barbecue sauce
6 tablespoons honey
1/2 teaspoon red pepper
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.
2. Arrange the chicken breasts on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.
**************************************鈥?br>
Marinated Chicken Breasts
Marinating meat helps it stay moist while cooking. This flavorful chicken is both quick and tasty.
4 boneless skinless chicken breasts
1/4 cup spicy mustard
2 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon tarragon
1/4 teaspoon black pepper
1. Combine all of the ingredients except the chicken and mix well.
2. Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.
3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.
Chicken is one thing that can taste awful if it's not done well. However, you can successfully grill moist and tasty chicken dishes by following these simple recipes.Bar. chicken breast on grill recipe needed.what setting on gas grill? bone up or down?cooking time?
Cheddar Bar-B-Q Chicken Breasts!!!
4 boneless skinless chicken breasts
pre-cooked bacon, strips
shredded cheddar cheese
green onions
barbecue sauce
1. Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time to much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until chees melts.
2. Add sliced green onions and serve.
Does anyone have a recipe for general tso's chicken?
The one with the thick red sauce similar to sesame chicken.Does anyone have a recipe for general tso's chicken?
General Tso's Chicken
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.Does anyone have a recipe for general tso's chicken?
General Tso's Chicken
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
General Tso's Chicken Recipe #164706
Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the ginger and garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy!
by mama's kitchen
40 min | 20 min prep
SERVES 8
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)
Cornstarch slurry
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time.
Drain on paper towels. Repeating until all chicken is fried.
In a separate wok or large skillet add a small amount of oil and heat to 400 degrees.
Add green onions and hot peppers and stir fry about 30 seconds.
Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
Add chicken to sauce in wok, and cook until all is hot and bubbly.
Serve over rice.
General Tso’s Chicken Recipe
At nearly any buffet or take-out place you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. This is probably one of the best and easiest recipes around, you will be surprised at how little time it takes to prepare. I decided to get brave and use the boneless skinless chicken thighs, and I wasn’t disappointed. However, If you want to use chicken breasts that would work fine as well. The sauce keeps it nice and simple with only a few necessary ingredients to create the perfect generals sauce. For the frying – it’s your choice if you want to use a deep fryer or wok. What I did was first deep fry the chicken and then fry it in the wok for a few minutes before adding the sauce. What this does is give the chicken bits a spicy flavor coming from the dried chilies that are fried in the oil. If you are looking for an amazing recipe for General Tso’s chicken give this one a try. Serve on top of white rice. Enjoy.
1lb boneless skinless chicken thighs (cut into 1” chunks)
5 dried red chili peppers
3 green onions (sliced)
3 eggs (beaten)
½ cup cornstarch
oil (for frying)
Sauce-
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.
Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.
Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.
1 part MSG and 2 parts cat.
Eat Funyuns.
why dont u go to a chinese store or ask a chinese person.
General Tso's Chicken
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.Does anyone have a recipe for general tso's chicken?
General Tso's Chicken
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
General Tso's Chicken Recipe #164706
Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the ginger and garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy!
by mama's kitchen
40 min | 20 min prep
SERVES 8
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)
Cornstarch slurry
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time.
Drain on paper towels. Repeating until all chicken is fried.
In a separate wok or large skillet add a small amount of oil and heat to 400 degrees.
Add green onions and hot peppers and stir fry about 30 seconds.
Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
Add chicken to sauce in wok, and cook until all is hot and bubbly.
Serve over rice.
General Tso’s Chicken Recipe
At nearly any buffet or take-out place you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. This is probably one of the best and easiest recipes around, you will be surprised at how little time it takes to prepare. I decided to get brave and use the boneless skinless chicken thighs, and I wasn’t disappointed. However, If you want to use chicken breasts that would work fine as well. The sauce keeps it nice and simple with only a few necessary ingredients to create the perfect generals sauce. For the frying – it’s your choice if you want to use a deep fryer or wok. What I did was first deep fry the chicken and then fry it in the wok for a few minutes before adding the sauce. What this does is give the chicken bits a spicy flavor coming from the dried chilies that are fried in the oil. If you are looking for an amazing recipe for General Tso’s chicken give this one a try. Serve on top of white rice. Enjoy.
1lb boneless skinless chicken thighs (cut into 1” chunks)
5 dried red chili peppers
3 green onions (sliced)
3 eggs (beaten)
½ cup cornstarch
oil (for frying)
Sauce-
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.
Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.
Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.
1 part MSG and 2 parts cat.
Eat Funyuns.
why dont u go to a chinese store or ask a chinese person.
Does anyone know the easiest recipe for biriyani? Chicken/lamb?
Easiest answers will be selected as best. No, I'm not looking for the word ';take out';Does anyone know the easiest recipe for biriyani? Chicken/lamb?
Its rather tricky what you're asking for, but here's my suggestion. Briyani rice is very easy to make, and so far, all the 铆nstant' mixes has never been satisfactory. here's how you make briyani rice and trust me this is really nice:
1 medium sized onion(sliced thinly), 3 cloves, 3 cardommom pods, 1 cinammon stick, 2 star anise, 3 tbspn ghee (clarified butter).
Heat ghee as you would oil, then simply fry everything till fragrant (abt 5min). Meanwhile, wash basmati rice, and drain out water. Use a rice cooker!
*The trick to get perfectly cooked briyani rice is to measure in cups how much washed rice you have. And then use equivalent number of cups of water. (eg 2 cups rice = 2 cups water)*
Then pour everything which you fried into the rice cooker, add required amnt of water, 2 tbspn rose water, 1 tspn salt. some saffron strands if you have any, otherwise simply drip some yellow or orange food colouring.
Curry:
From any Asian shop or supermarket, buy a packet of Brahim ready made recipe for chiocken curry. Its got authentic asian flavours, yet super easy to handle.
Simmer contents of one packet, add chicken, 1.5 cups water, when chicken cooked, add half cup of coconut cream. cook for another 5min. Viola!! Total prep time: 35min.
I strongly suggest you spend the extra bit of effort into making the rice, because anyone can make curry, but not everyone can make good briyani rice.Does anyone know the easiest recipe for biriyani? Chicken/lamb?
Sri Lankan Chicken Biriyani:
45 min 10 min prep
4 servings
2 cups long grain rice, washed and drained
1 lb chickens, cut into bite sized pieces
2 tablespoons oil
1 large onion, sliced
3 tablespoons butter
8 ounces frozen peas
4 ounces raisins
4 ounces cashew nuts, chopped
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon curry powder
6 garlic cloves, peeled and crushed
1 inch cube fresh ginger, grated
10 curry leaves
1/2 teaspoon ground black pepper
2 medium tomatoes, diced
2 inches cinnamon sticks
4 ounces cashew nuts, chopped
3 green cardamoms, split open
3 cloves
salt
1. Heat the oil in a large pan and fry the onions till golden brown.
2. melt the butter in the same pan.
3. Add the peas, raisins and fry for 1 minute.
4. Remove the onion peas and raisins, leaving the fat and oil in the pan. Set on one side till later.
5. Turn the heat down and cook the chilli powder, curry powder, curry leaves, garlic and ginger for 4 minutes.
6. Add the meat and black pepper, cook for 10 minutes.
7. Add the tomatoes, cloves, cinnamon, turmeric and salt and cook for 2 minutes.
8. Add 1 1/2 cups of water and cook till the meat is almost cooked.
9. Remove 1/2 cup of the gravy and set aside.
10. Add the rice to the pan with just enough water to cook the rice, stir and cover the pot. Cook on low heat for about 18 mins till rice is cooked.
11. Serve garnished with the the onions, peas and raisins,and nuts, and the gravy on the side. A simple pineapple curry goes well with this dish, even the kids love it.
Everest or Shan pulao biryani masala that is sold in packets. They taste good and i make it all the time. Needless to say i save tons of time by not making it from scratch.
Separately steam rice and then cook chicken with curry. Mix them together and biryani is ready.
My mom makes the best biryani!!!!!!!!!!!!!!!!!! Heres how:
it may sound long, but trust me, its not!
INGREDIENTS
4 tablespoons olive oil
4 small potatoes, peeled and halved (optional)
2 large onions, finely chopped
Get the bombay briyani shaan masala which has everything you need to make a quick biryani or
1 tablespoon ginger garlic paste
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Its rather tricky what you're asking for, but here's my suggestion. Briyani rice is very easy to make, and so far, all the 铆nstant' mixes has never been satisfactory. here's how you make briyani rice and trust me this is really nice:
1 medium sized onion(sliced thinly), 3 cloves, 3 cardommom pods, 1 cinammon stick, 2 star anise, 3 tbspn ghee (clarified butter).
Heat ghee as you would oil, then simply fry everything till fragrant (abt 5min). Meanwhile, wash basmati rice, and drain out water. Use a rice cooker!
*The trick to get perfectly cooked briyani rice is to measure in cups how much washed rice you have. And then use equivalent number of cups of water. (eg 2 cups rice = 2 cups water)*
Then pour everything which you fried into the rice cooker, add required amnt of water, 2 tbspn rose water, 1 tspn salt. some saffron strands if you have any, otherwise simply drip some yellow or orange food colouring.
Curry:
From any Asian shop or supermarket, buy a packet of Brahim ready made recipe for chiocken curry. Its got authentic asian flavours, yet super easy to handle.
Simmer contents of one packet, add chicken, 1.5 cups water, when chicken cooked, add half cup of coconut cream. cook for another 5min. Viola!! Total prep time: 35min.
I strongly suggest you spend the extra bit of effort into making the rice, because anyone can make curry, but not everyone can make good briyani rice.Does anyone know the easiest recipe for biriyani? Chicken/lamb?
Sri Lankan Chicken Biriyani:
45 min 10 min prep
4 servings
2 cups long grain rice, washed and drained
1 lb chickens, cut into bite sized pieces
2 tablespoons oil
1 large onion, sliced
3 tablespoons butter
8 ounces frozen peas
4 ounces raisins
4 ounces cashew nuts, chopped
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon curry powder
6 garlic cloves, peeled and crushed
1 inch cube fresh ginger, grated
10 curry leaves
1/2 teaspoon ground black pepper
2 medium tomatoes, diced
2 inches cinnamon sticks
4 ounces cashew nuts, chopped
3 green cardamoms, split open
3 cloves
salt
1. Heat the oil in a large pan and fry the onions till golden brown.
2. melt the butter in the same pan.
3. Add the peas, raisins and fry for 1 minute.
4. Remove the onion peas and raisins, leaving the fat and oil in the pan. Set on one side till later.
5. Turn the heat down and cook the chilli powder, curry powder, curry leaves, garlic and ginger for 4 minutes.
6. Add the meat and black pepper, cook for 10 minutes.
7. Add the tomatoes, cloves, cinnamon, turmeric and salt and cook for 2 minutes.
8. Add 1 1/2 cups of water and cook till the meat is almost cooked.
9. Remove 1/2 cup of the gravy and set aside.
10. Add the rice to the pan with just enough water to cook the rice, stir and cover the pot. Cook on low heat for about 18 mins till rice is cooked.
11. Serve garnished with the the onions, peas and raisins,and nuts, and the gravy on the side. A simple pineapple curry goes well with this dish, even the kids love it.
Everest or Shan pulao biryani masala that is sold in packets. They taste good and i make it all the time. Needless to say i save tons of time by not making it from scratch.
Separately steam rice and then cook chicken with curry. Mix them together and biryani is ready.
My mom makes the best biryani!!!!!!!!!!!!!!!!!! Heres how:
it may sound long, but trust me, its not!
INGREDIENTS
4 tablespoons olive oil
4 small potatoes, peeled and halved (optional)
2 large onions, finely chopped
Get the bombay briyani shaan masala which has everything you need to make a quick biryani or
1 tablespoon ginger garlic paste
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
LOW CAL Chicken sadnwitch recipe ?( also vegetable s/w)?
I dont eat pork ..or ham.
its supposed to be low calories .. so the best one gets 10 points!LOW CAL Chicken sadnwitch recipe ?( also vegetable s/w)?
2 peices of whole wheat bread
2 peices of Sliced chicken
1 peice of lettuce
Onions?
sliced tomatoe?
Cucumber?
mushrooms?LOW CAL Chicken sadnwitch recipe ?( also vegetable s/w)?
I try to experiment with different types of breads or wrappers, for sandwiches. This can sometimes change things up a bit, and help reduce calories as well.
I like to make ';sandwiches'; using rice paper skins. These are ';spring roll wrappers = Vietnamese rice paper = banh trang wrappers These thin, fragile sheets are used to make spring rolls, but they also make good all-purpose wrappers, baking pan liners, and even lasagna noodles. The sheets are brittle, so you need to moisten them with water before wrapping foods in them. Keep them moist while you work with them by covering the stack with a damp towel. Rice paper doesn't need to be cooked, but it's sturdy enough to be steamed or deep-fried. Look for it in Asian markets. It can be stored in a cool, dark place for many months. '; I frequently find mine in the Asian section of the supermarket. Although one store puts it in the refrigerated section.
I like to take tuna, a bit of mayo (use fat free for lower calories) a bit of mustard, salt, pepper, shredded carrots, tomato and diced red onions. I put spinach on the wrapper, top with the tuna mixture and roll them like a burrito. I have made this with canned salmon and diced turkey and chicken. Shrimp, tofu or a variety just vegetables will work in this wrapper. They are a bit smaller, so you may need to make 2 or 3, but it can be an interesting change to the regular sandwhich.
If you don't like mayo, there are many other recipies for rice paper on various food webistes.
The rice paper wraps are relatively low in calories, about 20 per wrapper and they have a fun chewie texture.
Marinate chicken breast in 1/3c. orange juice with 2 tbls. reduced-sodium soy sauce and 2 tbls honey , 2 tsp. lemon pepper,1tsp. ginger,1/4 tsp. garlic powder. Marinate for 4 hours. Broil 4 to 5 inches from heat about 7 minutes or until tender and no longer pink,turning and brushing chicken with reserved marinade once. Serve chicken breast on whole wheat hamburger bun with lettuce and tomatoe.
Turkey ham is the lowest in calories. Weight Watchers sell their packs of ham at 13 cals per slice. As for the bread, I suggest either a 100 calorie wrap bread, or Nimble Bread (1 slice = 48 cals) same with WW bread too. And you can add unlimited salad, it's free. As for a dressing, I would suggest making a Tzatiki out of 0% Total Fage Greek Yogurt.
its supposed to be low calories .. so the best one gets 10 points!LOW CAL Chicken sadnwitch recipe ?( also vegetable s/w)?
2 peices of whole wheat bread
2 peices of Sliced chicken
1 peice of lettuce
Onions?
sliced tomatoe?
Cucumber?
mushrooms?LOW CAL Chicken sadnwitch recipe ?( also vegetable s/w)?
I try to experiment with different types of breads or wrappers, for sandwiches. This can sometimes change things up a bit, and help reduce calories as well.
I like to make ';sandwiches'; using rice paper skins. These are ';spring roll wrappers = Vietnamese rice paper = banh trang wrappers These thin, fragile sheets are used to make spring rolls, but they also make good all-purpose wrappers, baking pan liners, and even lasagna noodles. The sheets are brittle, so you need to moisten them with water before wrapping foods in them. Keep them moist while you work with them by covering the stack with a damp towel. Rice paper doesn't need to be cooked, but it's sturdy enough to be steamed or deep-fried. Look for it in Asian markets. It can be stored in a cool, dark place for many months. '; I frequently find mine in the Asian section of the supermarket. Although one store puts it in the refrigerated section.
I like to take tuna, a bit of mayo (use fat free for lower calories) a bit of mustard, salt, pepper, shredded carrots, tomato and diced red onions. I put spinach on the wrapper, top with the tuna mixture and roll them like a burrito. I have made this with canned salmon and diced turkey and chicken. Shrimp, tofu or a variety just vegetables will work in this wrapper. They are a bit smaller, so you may need to make 2 or 3, but it can be an interesting change to the regular sandwhich.
If you don't like mayo, there are many other recipies for rice paper on various food webistes.
The rice paper wraps are relatively low in calories, about 20 per wrapper and they have a fun chewie texture.
Marinate chicken breast in 1/3c. orange juice with 2 tbls. reduced-sodium soy sauce and 2 tbls honey , 2 tsp. lemon pepper,1tsp. ginger,1/4 tsp. garlic powder. Marinate for 4 hours. Broil 4 to 5 inches from heat about 7 minutes or until tender and no longer pink,turning and brushing chicken with reserved marinade once. Serve chicken breast on whole wheat hamburger bun with lettuce and tomatoe.
Turkey ham is the lowest in calories. Weight Watchers sell their packs of ham at 13 cals per slice. As for the bread, I suggest either a 100 calorie wrap bread, or Nimble Bread (1 slice = 48 cals) same with WW bread too. And you can add unlimited salad, it's free. As for a dressing, I would suggest making a Tzatiki out of 0% Total Fage Greek Yogurt.
Crock Pot Chicken Pasta recipe?
Hi, can someone please show me a good chicken pasta recipe for crock pots? I want one that is good and flavorful, but doesn't have too many ingredients in it. Thanks!
Also, what is the best website to find recipes? I've been using Allrecipes.com, but hate that their pictures are so small.Crock Pot Chicken Pasta recipe?
Chicken Parmesan:
Heat 2 tbsp olive oil in non-stick skillet over medium heat.
Add 4 skinless boneless chicken breasts, saute stirring occasionally.
Combine in crock-pot: chicken, 1 cup tomatoes, 2 cloves garlic,
1 tsp sugar, pinch of celery seed, %26amp; 2 tbsp dry red wine.
Cover %26amp; cook on Low 6-8 hours, test chicken 170F on thermometer.
Combine 1/2 cup mozzarella %26amp; 2 tbsp Parmesan cheese.
Sprinkle over chicken %26amp; cook until cheeses are melted.
Serve alongside boiled spaghetti tossed with olive oil.Crock Pot Chicken Pasta recipe?
Chicken and Ramen Noodles
4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup
1 package roasted chicken or vegetable flavored
Ramen noodles with seasoning packet
4 ounces sour cream
Place chicken in crock pot.
Mix together the soup with the seasoning packet included with the Ramen noodles, and spoon over the chicken. Break apart the noodles and sprinkle over the soup-seasoning mix. Cover and cook on LOW for 5 or 6 hours, or on HIGH for 3 to 4 hours.
During the last 15 minutes of cooking time, stir in the sour cream.
Serve while hot.
Cooking in the microwave is effective, but it totally takes the quality of the food away. If you must cook them first, put some aluminum foil on a cookie sheet, place the tenderloins on it and cook at 350 degrees for about 10 to 15 minutes. A little undercooked won't hurt due to the fact that you are re-cooking in the casserole. The foil will prevent you from having to clean the cookie sheet; just take it and toss it.
http://hubpages.com/_yan/hub/Simple-Chic鈥?/a>acne treatment
Also, what is the best website to find recipes? I've been using Allrecipes.com, but hate that their pictures are so small.Crock Pot Chicken Pasta recipe?
Chicken Parmesan:
Heat 2 tbsp olive oil in non-stick skillet over medium heat.
Add 4 skinless boneless chicken breasts, saute stirring occasionally.
Combine in crock-pot: chicken, 1 cup tomatoes, 2 cloves garlic,
1 tsp sugar, pinch of celery seed, %26amp; 2 tbsp dry red wine.
Cover %26amp; cook on Low 6-8 hours, test chicken 170F on thermometer.
Combine 1/2 cup mozzarella %26amp; 2 tbsp Parmesan cheese.
Sprinkle over chicken %26amp; cook until cheeses are melted.
Serve alongside boiled spaghetti tossed with olive oil.Crock Pot Chicken Pasta recipe?
Chicken and Ramen Noodles
4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup
1 package roasted chicken or vegetable flavored
Ramen noodles with seasoning packet
4 ounces sour cream
Place chicken in crock pot.
Mix together the soup with the seasoning packet included with the Ramen noodles, and spoon over the chicken. Break apart the noodles and sprinkle over the soup-seasoning mix. Cover and cook on LOW for 5 or 6 hours, or on HIGH for 3 to 4 hours.
During the last 15 minutes of cooking time, stir in the sour cream.
Serve while hot.
Cooking in the microwave is effective, but it totally takes the quality of the food away. If you must cook them first, put some aluminum foil on a cookie sheet, place the tenderloins on it and cook at 350 degrees for about 10 to 15 minutes. A little undercooked won't hurt due to the fact that you are re-cooking in the casserole. The foil will prevent you from having to clean the cookie sheet; just take it and toss it.
http://hubpages.com/_yan/hub/Simple-Chic鈥?/a>
Whats the recipe for breaded chicken made on a stove top?
i really would like to know every single step to take to make this delicious mealWhats the recipe for breaded chicken made on a stove top?
3 bowls about 12 inches in diameter, a fork or tongs, a knife, chicken breast, beat ed eggs, bread crumbs, vegetable oil and a skillet.
in one bowl add the eggs in another bowl add the crumbs in another bowl leave empty. pour Little oil in you skillet enough that you cover the bottom of the skillet a little less then 1/4 full place on med heat
take your chicken breast coat in egg then place in bread crumbs coat both side and place on empty plate repeat till you have breaded all your chicken
WASH YOUR HANDS
With the fork or tongs GENTLY place breaded chicken in heated oil If the oil spits at you you have to turn down the heat THE OIL CAN AND WILL BURN YOU BE VERY GENTLE PLEASE flip when golden brown do this to both sides then cut a small slice in chicken to to see if cooked all the way pull chicken out of skillet and place on a clean plate. you should have a good breaded chicken. in my family we call it Chicken cutlets
I also suggest you add spices to the bread crumbs to keep it from being too boring
Another thing too is if you are making alot the oild will turn brown and smoke you will have to make a fresh batch of oil OLIVE OIL WILL BURN DONT USE
Conola oil is fineWhats the recipe for breaded chicken made on a stove top?
do u mean chicken cutlets with bread crumbs?
if so there are many different ways inpreparing it,
a couple of ideas is either google, or yahoo the recipe name.
or if u want to go a very good route, foodnetwork.com and type the recipe name in
3 bowls about 12 inches in diameter, a fork or tongs, a knife, chicken breast, beat ed eggs, bread crumbs, vegetable oil and a skillet.
in one bowl add the eggs in another bowl add the crumbs in another bowl leave empty. pour Little oil in you skillet enough that you cover the bottom of the skillet a little less then 1/4 full place on med heat
take your chicken breast coat in egg then place in bread crumbs coat both side and place on empty plate repeat till you have breaded all your chicken
WASH YOUR HANDS
With the fork or tongs GENTLY place breaded chicken in heated oil If the oil spits at you you have to turn down the heat THE OIL CAN AND WILL BURN YOU BE VERY GENTLE PLEASE flip when golden brown do this to both sides then cut a small slice in chicken to to see if cooked all the way pull chicken out of skillet and place on a clean plate. you should have a good breaded chicken. in my family we call it Chicken cutlets
I also suggest you add spices to the bread crumbs to keep it from being too boring
Another thing too is if you are making alot the oild will turn brown and smoke you will have to make a fresh batch of oil OLIVE OIL WILL BURN DONT USE
Conola oil is fineWhats the recipe for breaded chicken made on a stove top?
do u mean chicken cutlets with bread crumbs?
if so there are many different ways inpreparing it,
a couple of ideas is either google, or yahoo the recipe name.
or if u want to go a very good route, foodnetwork.com and type the recipe name in
Help with chicken wing recipe?
Can anybody help me find Beauregard's buffalo chicken wing recipe? The resturant has only 3 or 4 locations in north alabama but its the best wings you'll ever have and i need the recipe HELP?!!Help with chicken wing recipe?
My secret wing recipe is famous among my family and friends.
Recipe includes......
stick of butter
12 oz bottle of RED HOT
brown sugar
honey
pinch on lemon juice
Italian seasoning
fresh garlic
Melt the butter and add 3.5 tablespoons of brown sugar. Add 1 tablespoon of honey and a splash of lemon juice. Pour in about 5-6 oz of the Red Hot along with a couple pinches of italian seasoning. You can add a teaspoon of ketchup for a slightly milder version. Let the sauce cool for about 10-15 mins and then add the finely chopped fresh garlic. Letting the sauce cool is key in thickeniing up the sauce.
PS You can adjust the brown sugar for a sweeter sauce.
If you make boneless chicken wing bites for the sauce....
Let the uncooked pieces of chicken sit in buttermilk and then dip them in flour before frying them. Buttermilk and flour creates an excellant coding for boneless wing bites.Help with chicken wing recipe?
Beauregard's is considered one of the best chicken wing recipes in the U.S. and I can assure you they are not making their recipe public. If you do find any recipes for them they will only be educated guesses at best.
My secret wing recipe is famous among my family and friends.
Recipe includes......
stick of butter
12 oz bottle of RED HOT
brown sugar
honey
pinch on lemon juice
Italian seasoning
fresh garlic
Melt the butter and add 3.5 tablespoons of brown sugar. Add 1 tablespoon of honey and a splash of lemon juice. Pour in about 5-6 oz of the Red Hot along with a couple pinches of italian seasoning. You can add a teaspoon of ketchup for a slightly milder version. Let the sauce cool for about 10-15 mins and then add the finely chopped fresh garlic. Letting the sauce cool is key in thickeniing up the sauce.
PS You can adjust the brown sugar for a sweeter sauce.
If you make boneless chicken wing bites for the sauce....
Let the uncooked pieces of chicken sit in buttermilk and then dip them in flour before frying them. Buttermilk and flour creates an excellant coding for boneless wing bites.Help with chicken wing recipe?
Beauregard's is considered one of the best chicken wing recipes in the U.S. and I can assure you they are not making their recipe public. If you do find any recipes for them they will only be educated guesses at best.
What is a good authenic chicken curry recipe?
trinidad recipes but open for suggestionsWhat is a good authenic chicken curry recipe?
';Spicy Chicken Coconut Curry
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Curry and Spice
3 tablespoons Ghee, recipe follows
2 medium onions, chopped
1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
Ghee:
1 pound unsalted butter
Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Yield: 1 1/2 cups
Curry Powder (Garam Masala):
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
Yield: about 1/2 cup';What is a good authenic chicken curry recipe?
Do not eat Chicken.
Eat Lamb Curry.
Curry Chicken:
1录 hours 15 min prep
2-4 servings
1/4 cup butter
1/2 cup honey
2 tablespoons curry powder
1/4 cup Dijon mustard
4-6 boneless skinless chicken breasts
1. preheat oven to 350.
2. heat butter, honey, dijon mustard, and curry together in a pan.
3. place chicken in a baking dish and pour sauce over chicken.
4. bake for 50-55 mins.
3 tsp.curry powder
3 cloves garlic
1 slice hot yellow pepper
2 tomatoes
4 tbsp.cooking oil
1 sprig thyme
1 chicken - cut in desired sized pieces
1 bundle chives
1 sprig celery
1 onion
1 tsp. Angostura bitters
1 - Mince seasonings and add to chicken
2- Let marinate for 30 mins.
3- Heat oil in pot
4 - Mix curry powder with a few tablespoons water until smooth. Add to hot oil and cook for about 2-3 mins until dry
5 - Add chicken pieces and stir to coat in curry. Allow all liquids to dry out. Stir well occasionally.
6 - Add about 1/2 cup to 1 cup water depending on how much gravy you desire. Add bitters and salt to taste.
Hope you can find some curry powder from Trinidad. Bon appetit. Hope this authentic Trini curry turns out well for you. If you can find some 'chado beni' or cilantro and add to seasonings that would greatly improve the taste.
Green Curry Paste
Ingredients
1 tb Coriander seeds
1 tb Cumin seeds
6 Black peppercorns
3 2'; stalks Lemongrass
-incl the bulbs, chopped
1/2 c Cilantro leaves
1 2'; piece Fresh galangal
-(or ginger), peeled
1 ts Lime zest
8 Garlic cloves; peeled
4 Shallots; peeled
-coarsely chopped
12 Green chilies
-such as serranos
-seeds and stems removed
-halved
1/4 c Water
1 ts Salt
Preparation
Roast the coriander and cumin seeds for about 2 minutes in a dry
skillet. When they have cooled, grind to a fine powder in a spice
mill.
Combine the roasted ground spices with all the remaining ingredients
in a food processor or blender and puree until a fine paste is formed.
Pour the paste into an airtight container and refrigerate for up to
one month.
This curry paste can be added to any other curry preparation. Just one
teaspoon will make other curries more flavorful, zesty and pungent.
I make an indian curry with tomatoes instead of the cream sauce.
1 lb chicken breast boneless skinless , cubed
1 28 oz can diced tomatoes
1 cup diced cooking onion
1 tbsp canola oil
1 tbsp curry powder
1 tsp chili powder
1/2 tsp ground ginger
1/2 tsp ground chili peppers
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp ground allspice
Heat oil in saucepan and add onion. Saute til onions are softened. Mix spices together in a small dish and add to the onions and continue stirring til mixed and heat for about a min or so. Stir in the canned tomatoes and heat to a gentle boil. Stir in the chicken breast pieces and stir til mixed. Turn down the heat and simmer until the chicken is tender and the juice has reduced to a thick tomato paste. Serve over rice.
Makes 4 servings.
';Spicy Chicken Coconut Curry
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Curry and Spice
3 tablespoons Ghee, recipe follows
2 medium onions, chopped
1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
Ghee:
1 pound unsalted butter
Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Yield: 1 1/2 cups
Curry Powder (Garam Masala):
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
Yield: about 1/2 cup';What is a good authenic chicken curry recipe?
Do not eat Chicken.
Eat Lamb Curry.
Curry Chicken:
1录 hours 15 min prep
2-4 servings
1/4 cup butter
1/2 cup honey
2 tablespoons curry powder
1/4 cup Dijon mustard
4-6 boneless skinless chicken breasts
1. preheat oven to 350.
2. heat butter, honey, dijon mustard, and curry together in a pan.
3. place chicken in a baking dish and pour sauce over chicken.
4. bake for 50-55 mins.
3 tsp.curry powder
3 cloves garlic
1 slice hot yellow pepper
2 tomatoes
4 tbsp.cooking oil
1 sprig thyme
1 chicken - cut in desired sized pieces
1 bundle chives
1 sprig celery
1 onion
1 tsp. Angostura bitters
1 - Mince seasonings and add to chicken
2- Let marinate for 30 mins.
3- Heat oil in pot
4 - Mix curry powder with a few tablespoons water until smooth. Add to hot oil and cook for about 2-3 mins until dry
5 - Add chicken pieces and stir to coat in curry. Allow all liquids to dry out. Stir well occasionally.
6 - Add about 1/2 cup to 1 cup water depending on how much gravy you desire. Add bitters and salt to taste.
Hope you can find some curry powder from Trinidad. Bon appetit. Hope this authentic Trini curry turns out well for you. If you can find some 'chado beni' or cilantro and add to seasonings that would greatly improve the taste.
Green Curry Paste
Ingredients
1 tb Coriander seeds
1 tb Cumin seeds
6 Black peppercorns
3 2'; stalks Lemongrass
-incl the bulbs, chopped
1/2 c Cilantro leaves
1 2'; piece Fresh galangal
-(or ginger), peeled
1 ts Lime zest
8 Garlic cloves; peeled
4 Shallots; peeled
-coarsely chopped
12 Green chilies
-such as serranos
-seeds and stems removed
-halved
1/4 c Water
1 ts Salt
Preparation
Roast the coriander and cumin seeds for about 2 minutes in a dry
skillet. When they have cooled, grind to a fine powder in a spice
mill.
Combine the roasted ground spices with all the remaining ingredients
in a food processor or blender and puree until a fine paste is formed.
Pour the paste into an airtight container and refrigerate for up to
one month.
This curry paste can be added to any other curry preparation. Just one
teaspoon will make other curries more flavorful, zesty and pungent.
I make an indian curry with tomatoes instead of the cream sauce.
1 lb chicken breast boneless skinless , cubed
1 28 oz can diced tomatoes
1 cup diced cooking onion
1 tbsp canola oil
1 tbsp curry powder
1 tsp chili powder
1/2 tsp ground ginger
1/2 tsp ground chili peppers
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp ground allspice
Heat oil in saucepan and add onion. Saute til onions are softened. Mix spices together in a small dish and add to the onions and continue stirring til mixed and heat for about a min or so. Stir in the canned tomatoes and heat to a gentle boil. Stir in the chicken breast pieces and stir til mixed. Turn down the heat and simmer until the chicken is tender and the juice has reduced to a thick tomato paste. Serve over rice.
Makes 4 servings.
Does anyone have a Recipe for Bonless Skinless Chicken Breast, Stuffing Mix and Spinach Leaves only?
I only have these ingredients on hand....
~Boneless Skinless Chicken Breast
~Stuffing Mix
~Spinach Leaves
~Ranch Dressing
~Steamed Veggies
Do I really need foil paper?Does anyone have a Recipe for Bonless Skinless Chicken Breast, Stuffing Mix and Spinach Leaves only?
Prepare the stuffing and add spinach leaves. Pound out chicken breast 'til thin. Salt and pepper meat. Spoon stuffing/spinach onto chicken and roll up like a strudel. Roll in egg and then Italian bread crumbs.Bake at 350 degrees for 45 minutes. Remove and slice chicken into 1/2 inch slices. Serve next to steamed veggies and have a sauce bowl of Ranch Dressing for dipping.Does anyone have a Recipe for Bonless Skinless Chicken Breast, Stuffing Mix and Spinach Leaves only?
Sounds good...here's a great site to get yummy recipes.
i would use foil paper to protect your pans...and this is what i do... first, pre heat oven to 450, if you have any spices like seasoning salt, garlic salt, and onion salt, regular salt, and regular pepper put a light coat of each on the chicken (if you don't have spices just use reg. salt, and reg. pepper it works just as good.) then bake for an hour.
i would probably steam the spinach leaves with the veggies. and serve it with the ranch.
I have cooked the baked the chicken then cut it into chunks mixing into the stuffing and steamed veggies adding spinach and with done mix in the ranch dressing it taste very good. Yummy. You can leave out spinach if want.
No you dont need foil but it keeps the chicken moist and veggies and stuffing moist so better used. Enjoy. I sometimes are left with same things and just mix and my family of 7 love it. enjoy
~Boneless Skinless Chicken Breast
~Stuffing Mix
~Spinach Leaves
~Ranch Dressing
~Steamed Veggies
Do I really need foil paper?Does anyone have a Recipe for Bonless Skinless Chicken Breast, Stuffing Mix and Spinach Leaves only?
Prepare the stuffing and add spinach leaves. Pound out chicken breast 'til thin. Salt and pepper meat. Spoon stuffing/spinach onto chicken and roll up like a strudel. Roll in egg and then Italian bread crumbs.Bake at 350 degrees for 45 minutes. Remove and slice chicken into 1/2 inch slices. Serve next to steamed veggies and have a sauce bowl of Ranch Dressing for dipping.Does anyone have a Recipe for Bonless Skinless Chicken Breast, Stuffing Mix and Spinach Leaves only?
Sounds good...here's a great site to get yummy recipes.
i would use foil paper to protect your pans...and this is what i do... first, pre heat oven to 450, if you have any spices like seasoning salt, garlic salt, and onion salt, regular salt, and regular pepper put a light coat of each on the chicken (if you don't have spices just use reg. salt, and reg. pepper it works just as good.) then bake for an hour.
i would probably steam the spinach leaves with the veggies. and serve it with the ranch.
I have cooked the baked the chicken then cut it into chunks mixing into the stuffing and steamed veggies adding spinach and with done mix in the ranch dressing it taste very good. Yummy. You can leave out spinach if want.
No you dont need foil but it keeps the chicken moist and veggies and stuffing moist so better used. Enjoy. I sometimes are left with same things and just mix and my family of 7 love it. enjoy
I need a wicked recipe for Indian butter chicken and a good vegetable dish PLEASE HELP!!!?
Butter Chicken
Serves 4
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions %26amp; fry until golden brown.
2. Add the ginger %26amp; garlic pastes. Fry for a minute %26amp; add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low %26amp; add the cream stirring constantly. Do not let it boil. Cook for a minute %26amp; turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Fresh Vegetable Soup
Serves 4
Preperation Time 15 Minutes
Contents
Green Vegetables
Ingredients
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
4 oz (100 g) cabbage, shredded
2 oz (50 g) peas
2 oz (50 g) sweetcorn (optional)
1 large onion, chopped
2 pints (1 litre) water
1 vegetable stock cube
Freshly ground black
Recipe
Place all the vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of black pepper to taste. Allow to cool, then place in a food processor or liquidizer on high speedI need a wicked recipe for Indian butter chicken and a good vegetable dish PLEASE HELP!!!?
BEST MURGH MAKHANI (Butter Chicken)
http://www.bellaonline.com/articles/art2鈥?/a>
http://www.bellaonline.com/site/indianfo鈥?/a>I need a wicked recipe for Indian butter chicken and a good vegetable dish PLEASE HELP!!!?
Spicy Indian Cream of Wheat
1 cup cream of wheat
3 tbs oil
陆 -1 tsp mustard seeds (or cumin)
2 chilies, chopped
5 or 6 curry leaves
陆 cup onion, chopped
陆 cup carrots, chopped
陆 cup peas (add last)
2-3 cups hot water
2 tsp lemon juice
2 tsp salt
2 tsp sugar
fresh cilantro, chopped
Roast cream of wheat in dry pan until pinkish, about 10 min. Heat oil in another pan and add mustard seeds or cumin, take off heat and cover. Add chiles, curry leaves, onions, and carrots, fry. Add pre-roasted cream of wheat %26amp; slow roast until hot. Roast on medium for 5 minutes. Add 2 cups of hot water (no more than 3). Add lemon juice, salt, and sugar. Stir together. Add peas, lower flame, cover, and cook for 5-7 minutes. Add fresh cilantro. Any vegetables can be substituted, try whatever you like.
This is really good.
i had a 'good' recipe but you want a wicked india recipe...here goes.
1) take one indian chicken, probably a skinny, smelly lad who has just stolen fecal matter from vishnu
2) ROLL HIM IN BUTTER (hence butter chicken) LOL
3) stuff any good-sized vegetable up him
4) season to taste -- that is, roll him in skunk oil in a sewer near pakistan border
5) yum yum
Serves 4
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions %26amp; fry until golden brown.
2. Add the ginger %26amp; garlic pastes. Fry for a minute %26amp; add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low %26amp; add the cream stirring constantly. Do not let it boil. Cook for a minute %26amp; turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Fresh Vegetable Soup
Serves 4
Preperation Time 15 Minutes
Contents
Green Vegetables
Ingredients
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
4 oz (100 g) cabbage, shredded
2 oz (50 g) peas
2 oz (50 g) sweetcorn (optional)
1 large onion, chopped
2 pints (1 litre) water
1 vegetable stock cube
Freshly ground black
Recipe
Place all the vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of black pepper to taste. Allow to cool, then place in a food processor or liquidizer on high speedI need a wicked recipe for Indian butter chicken and a good vegetable dish PLEASE HELP!!!?
BEST MURGH MAKHANI (Butter Chicken)
http://www.bellaonline.com/articles/art2鈥?/a>
http://www.bellaonline.com/site/indianfo鈥?/a>I need a wicked recipe for Indian butter chicken and a good vegetable dish PLEASE HELP!!!?
Spicy Indian Cream of Wheat
1 cup cream of wheat
3 tbs oil
陆 -1 tsp mustard seeds (or cumin)
2 chilies, chopped
5 or 6 curry leaves
陆 cup onion, chopped
陆 cup carrots, chopped
陆 cup peas (add last)
2-3 cups hot water
2 tsp lemon juice
2 tsp salt
2 tsp sugar
fresh cilantro, chopped
Roast cream of wheat in dry pan until pinkish, about 10 min. Heat oil in another pan and add mustard seeds or cumin, take off heat and cover. Add chiles, curry leaves, onions, and carrots, fry. Add pre-roasted cream of wheat %26amp; slow roast until hot. Roast on medium for 5 minutes. Add 2 cups of hot water (no more than 3). Add lemon juice, salt, and sugar. Stir together. Add peas, lower flame, cover, and cook for 5-7 minutes. Add fresh cilantro. Any vegetables can be substituted, try whatever you like.
This is really good.
i had a 'good' recipe but you want a wicked india recipe...here goes.
1) take one indian chicken, probably a skinny, smelly lad who has just stolen fecal matter from vishnu
2) ROLL HIM IN BUTTER (hence butter chicken) LOL
3) stuff any good-sized vegetable up him
4) season to taste -- that is, roll him in skunk oil in a sewer near pakistan border
5) yum yum
Know the recipe for Broccoli,Chicken and cheese casserole?
if you check out the site i listed below it will give you about 1130 options on how to make it. have fun!Know the recipe for Broccoli,Chicken and cheese casserole?
I've never tried this, but from the reviews doesn't seem bad.
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Serves 8.
---Know the recipe for Broccoli,Chicken and cheese casserole?
CHICKEN, RICE, BROCCOLI %26amp; CHEESE
CASSEROLE
1/2 c. Cheese Whiz (jar)
1 c. Quick Rice
1/2 stick butter
10 oz. frozen chopped broccoli
1/2 c. milk
Chicken, cooked
1 can cream of chicken soup
1/4 chicken broth
1/2 onion
Combine all ingredients. Place in casserole dish. Bake at 350 degrees for 30 to 40 minutes.
Sure, take 2 cans of cream of broccoli soup and prepare according to directions. Poach 3-4 chicken breasts in water until cooked (or bake) and then shred with a fork or cut into chunks. Mix together the chicken, the soup, and 2 packages of thawed frozen broccoli in a casserole dish. Top with cheddar cheese and crumbled ritz crackers. Bake at 375 until everything is bubbly.acne treatment
I've never tried this, but from the reviews doesn't seem bad.
2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Serves 8.
---Know the recipe for Broccoli,Chicken and cheese casserole?
CHICKEN, RICE, BROCCOLI %26amp; CHEESE
CASSEROLE
1/2 c. Cheese Whiz (jar)
1 c. Quick Rice
1/2 stick butter
10 oz. frozen chopped broccoli
1/2 c. milk
Chicken, cooked
1 can cream of chicken soup
1/4 chicken broth
1/2 onion
Combine all ingredients. Place in casserole dish. Bake at 350 degrees for 30 to 40 minutes.
Sure, take 2 cans of cream of broccoli soup and prepare according to directions. Poach 3-4 chicken breasts in water until cooked (or bake) and then shred with a fork or cut into chunks. Mix together the chicken, the soup, and 2 packages of thawed frozen broccoli in a casserole dish. Top with cheddar cheese and crumbled ritz crackers. Bake at 375 until everything is bubbly.
Can anyone forward me a recipe for microwave oven cooked grilled chicken?
I want to cook and grill chicken...sorta lyk BAR-B-Q the chicken. Hw long do i cuk it to be well-done? and hw long do i grill it for to get brown crust on it? - widout burnin it! - all in a microwaveCan anyone forward me a recipe for microwave oven cooked grilled chicken?
google itCan anyone forward me a recipe for microwave oven cooked grilled chicken?
Firstly, marinade the bird with oyster sauce, light soya sauce, black pepper and salt inside and outside for an hour. Place bird in oven. Halfway through, coat bird lightly and evenly with honey to give shine and brown crust. Enjoy!!
Listen to ';OneLilith...'; You cannot ';grill'; anything in a microwave oven. It will simply ';boil'; the meat from the inside out in its own juices. It will come out ';boiled'; no matter what ';tricks'; you use! And it will fool NO-ONE who actually has any sort of real tastebuds in their mouth.
If you want ';oven grilled'; or ';oven roasted,'; then you grill or roast it in a REAL oven. If you want ';broiled'; use the broiler, for bbq throw it on the bbq grill.
(In a microwave, you can cook it for ten days it won't turn ';brown';)
* 4 skinless, boneless, chicken breasts, 1/2'; thick ,
* 6 pieces of bacon sliced in half and fried crisp
* 1 teaspoon seasoning salt , any brand will do
* 1 cup sliced mushrooms , fresh, sauted in butter
* 3 cups shredded colby or monterey jack cheese
* parsley for garnish
* 1/2 cup Dijon style mustard
* 1/4 cup honey
* 1/4 cup light corn syrup
* 1/4 cup mayonnaise
Rub chicken breast with Seasoning and set aside in refrigerator to marinated for 1 hour or longer. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Blend all together mustard, honey, corn syrup, mayonnaise until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be to your taste, more for sweeter, less for pungent.
Take chicken from marinate and grill over medium heat. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove. Place in shallow oven proof or microwave proof baking dish.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a microwave just until the cheese melts and browns slightly. Sprinkle with parsley. Extra honey mustard may be served on the side.
First cook it partially on a bbq to give it the grilled flavor and look. Then finish it in the micro. Be very careful when you use a micro with protein, it actually dries out the meat. Microwaves are a lousy way to cook meat. I would only use it to reheat a meal or to heat a liquid.
Happy eating
You need a grill to grill chicken, microwaves vary in streanth and so just try 2 mins and keep a eye on it. You have to learn this one yourself.
fist toast the bread in a toaster and spread with butter then put the cheese on and heat for bout 20 second or till cheese is melted
you can't GRILL chicken in a microwave. it will always turn out with a taste of boiled chicken... with a BBQ sauce on top!!!
you are better off finding another style of recipe...
Well it will not taste the same, but try placing it in a glass dish and bbq sauce and microwave for about 2:30 min to 3:00 at a time and place plastic wrap over it check the temp. after the first 3:00 then try an additional 2:00 minutes. hope it helps
INGREDIENTS:
1 medium onion, halved, thinly sliced
1/4 teaspoon dried leaf thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Marsala wine
2 tablespoons butter, cut in small pieces
6 boneless chicken breast halves, skin removed
fresh basil, chopped, for garnish
PREPARATION:
Combine the onion, thyme, salt, pepper, Marsala, and butter in a microwavable dish large enough to hold the chicken breasts without crowding. Microwave, uncovered, on HIGH for 5 minutes, or until the onion is tender.
Add the chicken and microwave, uncovered, on HIGH for 12 minutes, or until the chicken breasts are no longer pink in the centers but are still moist.
google itCan anyone forward me a recipe for microwave oven cooked grilled chicken?
Firstly, marinade the bird with oyster sauce, light soya sauce, black pepper and salt inside and outside for an hour. Place bird in oven. Halfway through, coat bird lightly and evenly with honey to give shine and brown crust. Enjoy!!
Listen to ';OneLilith...'; You cannot ';grill'; anything in a microwave oven. It will simply ';boil'; the meat from the inside out in its own juices. It will come out ';boiled'; no matter what ';tricks'; you use! And it will fool NO-ONE who actually has any sort of real tastebuds in their mouth.
If you want ';oven grilled'; or ';oven roasted,'; then you grill or roast it in a REAL oven. If you want ';broiled'; use the broiler, for bbq throw it on the bbq grill.
(In a microwave, you can cook it for ten days it won't turn ';brown';)
* 4 skinless, boneless, chicken breasts, 1/2'; thick ,
* 6 pieces of bacon sliced in half and fried crisp
* 1 teaspoon seasoning salt , any brand will do
* 1 cup sliced mushrooms , fresh, sauted in butter
* 3 cups shredded colby or monterey jack cheese
* parsley for garnish
* 1/2 cup Dijon style mustard
* 1/4 cup honey
* 1/4 cup light corn syrup
* 1/4 cup mayonnaise
Rub chicken breast with Seasoning and set aside in refrigerator to marinated for 1 hour or longer. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Blend all together mustard, honey, corn syrup, mayonnaise until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be to your taste, more for sweeter, less for pungent.
Take chicken from marinate and grill over medium heat. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove. Place in shallow oven proof or microwave proof baking dish.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a microwave just until the cheese melts and browns slightly. Sprinkle with parsley. Extra honey mustard may be served on the side.
First cook it partially on a bbq to give it the grilled flavor and look. Then finish it in the micro. Be very careful when you use a micro with protein, it actually dries out the meat. Microwaves are a lousy way to cook meat. I would only use it to reheat a meal or to heat a liquid.
Happy eating
You need a grill to grill chicken, microwaves vary in streanth and so just try 2 mins and keep a eye on it. You have to learn this one yourself.
fist toast the bread in a toaster and spread with butter then put the cheese on and heat for bout 20 second or till cheese is melted
you can't GRILL chicken in a microwave. it will always turn out with a taste of boiled chicken... with a BBQ sauce on top!!!
you are better off finding another style of recipe...
Well it will not taste the same, but try placing it in a glass dish and bbq sauce and microwave for about 2:30 min to 3:00 at a time and place plastic wrap over it check the temp. after the first 3:00 then try an additional 2:00 minutes. hope it helps
INGREDIENTS:
1 medium onion, halved, thinly sliced
1/4 teaspoon dried leaf thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Marsala wine
2 tablespoons butter, cut in small pieces
6 boneless chicken breast halves, skin removed
fresh basil, chopped, for garnish
PREPARATION:
Combine the onion, thyme, salt, pepper, Marsala, and butter in a microwavable dish large enough to hold the chicken breasts without crowding. Microwave, uncovered, on HIGH for 5 minutes, or until the onion is tender.
Add the chicken and microwave, uncovered, on HIGH for 12 minutes, or until the chicken breasts are no longer pink in the centers but are still moist.
Afghan recipe with chicken?
NO rice I'm tired of having rice.Afghan recipe with chicken?
sorry don't know any chicken ones, but got these afgan recipes
Afghan pumpkins kadu bouranee (sweet pumpkin)
Categories: Afghan Vegetables
Yield: 1 servings
2 pounds Fresh pumpkin or squash
录 cup Corn oil
Sweet Tomato Sauce:
1 teaspoon Crushed garlic
1 cup Water
陆 teaspoon Salt
陆 cup Sugar
4 ounce Tomato sauce
陆 teaspoon Ginger root, chopped fine
1 teaspoon Freshly ground coriander
Seeds
录 teaspoon Black pepper
Yogurt Sauce:
录 teaspoon Crushed garlic
录 teaspoon Salt
戮 cup Plain yogurt
Garnish:
Dry mint leaves, crushed
Peel the pumpkin and cut into 2-3'; cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread
Shorba yavron (assorted vegetable soup)
Categories: Afghan
Yield: 1 servings
3 tablespoon Corn oil
2 large (1-1/2 cups) onions; chopped
陆 teaspoon Salt; or to taste
4 cup Water
2 medium Potatoes; peeled %26amp; cut into
; 1-in cubes
2 large Carrots; cut into 1-'; cubes
2 Ribs celery w/leaves; sliced
录 teaspoon Pepper
录 teaspoon Ground cinnamon
1 Egg; beaten
2 tablespoon Fresh flat-leaf parsley; chopped
There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times. 1. Heat oil in a soup pan, add onions %26amp; 1/4 teaspoon of the salt, %26amp; stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, %26amp; cinnamon %26amp; bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6
Noni afghani (afghan bread)
Categories: Breads Jewish Afghan Grilled
Yield: 8 Servings
1 陆 cup Water; warm
1 pack (1/4 oz 7 grams) dry yeast
1 tablespoon Sugar
4 cup Flour
1 teaspoon Salt
录 cup Corn oil
1 Egg yolk mixed with a little water
1 tablespoon Water
1 tablespoon Black cuminseed or caraway seeds
These small oval breads are baked in a tandoor, the stove of the region -- sometimes buried in the ground as it is in India. The Afghan oven is above ground and is of rounded bricks. A wood fire is made in the bottom of the oven, a cover is placed over the oven opening and the oven is heated. The matzoh and noni doughs are shaped and then slapped onto and stuck to the inside surface of the hot bricks for fast baking. 1. Mix 1/2 cup of warm water, yeast, and sugar together and let it proof for 10 mins. When froth appears, sprinkle 1/2 ts flour on top and let it continue to proof for 5 mins more. The froth will rise quickly. 2. Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of the flour and add oil and the yeast mixture. Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 mins. Put dough ball back in bowl, cover w ith a towel, and let it rise for 1-1/2 hours. Punch down dough. 3. Divide dough into 8 equal parts and roll each part into a ball. Roll each ball into a oval shape 6 to 7 inches long and 1/2 inch thick. Draw tines of a fork in 3 lines along length of each noni for a decorative design. Paint each noni w/egg mixture and sprinkle over all 1/2 ts black cuminseeds. (This is traditional seed to use, but caraway seeds may be substituted if black cuminseed is unobtainable. Put noni on an ungreased cookie sheet and bake in a preheated 350 F. oven for 20 to 25 mins. The brown top will glisten
Kartoff mumulay (stuffed potato fritters)
Categories: Afghan
Yield: 1 servings
录 cup Corn oil
3 medium (1-1/2 cups) onions; chopped
1 pounds Ground beef
1 teaspoon Salt
陆 teaspoon Pepper
3 pounds Potatoes; cooked in jackets
; until soft
1 Egg; beaten
1 teaspoon Salt; or to taste
陆 teaspoon Ground cinnamon
陆 teaspoon Pepper
1 cup Matzoh meal
Oil for frying
STUFFING POTATO FRITTERS Passover is a time when the Afghan Jews must be inventive %26amp; thrifty in their cooking. In Afghanistan matzoh matzoh meal was prepared at home by pounding sheets of home-made matzoh, using a heavy brass mortar %26amp; pestle. In the United States, it is purchased in well-sealed cartons -- but my Afghan cook assured me that nothing was lost in the transfer. 1. Heat oil in a skillet %26amp; stir-fry onions over moderate heat until golden. Add beef, salt, %26amp; pepper, %26amp; stir-fry until mixture is dry %26amp; all liquid has evaporated. Cool. 2. Peel potatoes %26amp; mash them well. Mix together all fritter ingreds to prepare dough. 3. Shape 1/2 cup of potato dough into a circle in palm of hand. Place 1 generous tb stuffing in center %26amp; fold the dough over into a slightly flattened sausage shape 3-inches long, 1-inch wide, %26amp; 1-inch thick. Pan-fry in oil over moderate heat until brown on both sides. Drain on paper towels %26amp; serve warm. Makes abt 25 fritters.
Afghan kofta ( meatballs )
Categories: Appetizers
Yield: 4 Servings
1 Onion finely minced
1 Green pepper finely minced
1 lb Ground beef 1 ts Clove garlic finely minced 1/2 ts Ground coriander seed Salt and pepper to taste Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors. Form into 16 oval balls. String 4 on skewers alternating with a onion quarter, green pepper quarter and cherry tomato on each skewer.Grill about 5 minutes until browned, turn and grill other side. Served with spiced brown rice and a large piece of the flat Afghan bread.
Poloni (miniature pasta squares with dairy sauce)
Categories: Afghan
Yield: 6 servings
2 cup Flour
1 Egg; beaten
录 teaspoon Salt
陆 cup (abt) water
陆 cup Cottage cheese
陆 cup Yoghurt
录 teaspoon Salt
2 Cloves garlic; put through a press
1 teaspoon Fresh mint; chopped
1 tablespoon Fresh dill; chopped
4 cup Water; lightly salted, up
; to 5
PASTA DAIRY SAUCE POLONI (Miniature Pasta Squares w/Dairy Sauce) Tish-Ah B'Av %26amp; Shavuoth are two holidays when dairy foods are preeminent %26amp; meat dishes are temporarily set aside. These pasta squares are covered w/a well-seasoned, rich dairy sauce. Poloni would also be welcome during hot summer days when cooking meat would increase the temperature in kitchen %26amp; eating it create a heaviness not conductive to comfort. Tish-Ah B'Av indicates that this fast day is celebrated on the ninth day of month of Av. This tragic holiday commemorates the destruction of First %26amp; Second Temples of Jerusalem. 1. Mix flour, egg, %26amp; salt %26amp; add just enough water to prepare a dough firm enough to be handled. Dust w/flour to reach desirable consistency. Put dough ball into a plastic bag %26amp; let it rest at room temp for 1 hour. 2. Cut dough into halves %26amp; roll each piece into a very thin pancake. (I do this w/my hand-cranked pasta machine.) Then cut pancakes into 1/2-inch squares. Set aside. 3. Mix sauce ingredients together %26amp; set aside. 4. Bring 4 to 5 cups of lightly salted water to a boil in a large pan, drop in pasta, %26amp; cook over moderate heat for abt 10 mins, or until tender but still al dente. Drain well. Serve pasta %26amp; dairy sauce separately.Afghan recipe with chicken?
Afghan Chicken Kebabs:
http://www.recipezaar.com/47751
**************************************鈥?br>
Afghan Chicken
Ingredients:
3 1/2 pounds chicken, cut into quarters and skin removed
2 teaspoons lime juice
2 teaspoons mashed ginger paste
2 teaspoons mashed garlic paste
3 tablespoons heavy cream
1 teaspoon ground cardamom
3 tablespoons prepared cashew nut paste
Salt and freshly ground black pepper
2 tablespoons vegetable oil
METHOD:
Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking. Serve with rice or naans.
**************************************鈥?br>
Afghani Chicken with Spinach:
Yield: 4-6 servings
Ingredients:
3 lbs chicken pieces
1/3 c olive oil
3/4 lb onions diced large
4 t.s chopped garlic
2 ts turmeric
1/4 ts nutmeg
1/4 ts ground cardamom
1 ts crushed red pepper
1/2 ts cinnamon
32 oz can tomatoes, drained %26amp; chop
1 c rich chicken stock
1/3 lb fresh spinach
1/2 c yogurt
1 tb grated lemon peel
salt %26amp; pepper to taste
1/4 c pine nuts, roasted at 300 deg F for about 5 minutes
Directions:
Sear the chicken pieces in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saut茅 them for 2 1/2 minutes; then add the garlic and saut茅 it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saut茅 the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and chicken stock and stir.
Cover the dish and bake at 300 deg F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve over rice pilaf.
From: Afghan Cooking Channel:
* 2 large Cloves garlic
* 1/2 tablespoon of Salt
* 2 cups Plain, whole-milk Yogurt
* Juice and pulp of 1 large lemon, 3-4 tablespoons
* 1/2 tablespoons cracked black pepper
* 2 large Whole chicken breasts, about 2 pounds
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or
Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated.
Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Source: http://www.afghan-network.net/Cooking/re鈥?/a>
sorry don't know any chicken ones, but got these afgan recipes
Afghan pumpkins kadu bouranee (sweet pumpkin)
Categories: Afghan Vegetables
Yield: 1 servings
2 pounds Fresh pumpkin or squash
录 cup Corn oil
Sweet Tomato Sauce:
1 teaspoon Crushed garlic
1 cup Water
陆 teaspoon Salt
陆 cup Sugar
4 ounce Tomato sauce
陆 teaspoon Ginger root, chopped fine
1 teaspoon Freshly ground coriander
Seeds
录 teaspoon Black pepper
Yogurt Sauce:
录 teaspoon Crushed garlic
录 teaspoon Salt
戮 cup Plain yogurt
Garnish:
Dry mint leaves, crushed
Peel the pumpkin and cut into 2-3'; cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread
Shorba yavron (assorted vegetable soup)
Categories: Afghan
Yield: 1 servings
3 tablespoon Corn oil
2 large (1-1/2 cups) onions; chopped
陆 teaspoon Salt; or to taste
4 cup Water
2 medium Potatoes; peeled %26amp; cut into
; 1-in cubes
2 large Carrots; cut into 1-'; cubes
2 Ribs celery w/leaves; sliced
录 teaspoon Pepper
录 teaspoon Ground cinnamon
1 Egg; beaten
2 tablespoon Fresh flat-leaf parsley; chopped
There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times. 1. Heat oil in a soup pan, add onions %26amp; 1/4 teaspoon of the salt, %26amp; stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, %26amp; cinnamon %26amp; bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6
Noni afghani (afghan bread)
Categories: Breads Jewish Afghan Grilled
Yield: 8 Servings
1 陆 cup Water; warm
1 pack (1/4 oz 7 grams) dry yeast
1 tablespoon Sugar
4 cup Flour
1 teaspoon Salt
录 cup Corn oil
1 Egg yolk mixed with a little water
1 tablespoon Water
1 tablespoon Black cuminseed or caraway seeds
These small oval breads are baked in a tandoor, the stove of the region -- sometimes buried in the ground as it is in India. The Afghan oven is above ground and is of rounded bricks. A wood fire is made in the bottom of the oven, a cover is placed over the oven opening and the oven is heated. The matzoh and noni doughs are shaped and then slapped onto and stuck to the inside surface of the hot bricks for fast baking. 1. Mix 1/2 cup of warm water, yeast, and sugar together and let it proof for 10 mins. When froth appears, sprinkle 1/2 ts flour on top and let it continue to proof for 5 mins more. The froth will rise quickly. 2. Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of the flour and add oil and the yeast mixture. Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 mins. Put dough ball back in bowl, cover w ith a towel, and let it rise for 1-1/2 hours. Punch down dough. 3. Divide dough into 8 equal parts and roll each part into a ball. Roll each ball into a oval shape 6 to 7 inches long and 1/2 inch thick. Draw tines of a fork in 3 lines along length of each noni for a decorative design. Paint each noni w/egg mixture and sprinkle over all 1/2 ts black cuminseeds. (This is traditional seed to use, but caraway seeds may be substituted if black cuminseed is unobtainable. Put noni on an ungreased cookie sheet and bake in a preheated 350 F. oven for 20 to 25 mins. The brown top will glisten
Kartoff mumulay (stuffed potato fritters)
Categories: Afghan
Yield: 1 servings
录 cup Corn oil
3 medium (1-1/2 cups) onions; chopped
1 pounds Ground beef
1 teaspoon Salt
陆 teaspoon Pepper
3 pounds Potatoes; cooked in jackets
; until soft
1 Egg; beaten
1 teaspoon Salt; or to taste
陆 teaspoon Ground cinnamon
陆 teaspoon Pepper
1 cup Matzoh meal
Oil for frying
STUFFING POTATO FRITTERS Passover is a time when the Afghan Jews must be inventive %26amp; thrifty in their cooking. In Afghanistan matzoh matzoh meal was prepared at home by pounding sheets of home-made matzoh, using a heavy brass mortar %26amp; pestle. In the United States, it is purchased in well-sealed cartons -- but my Afghan cook assured me that nothing was lost in the transfer. 1. Heat oil in a skillet %26amp; stir-fry onions over moderate heat until golden. Add beef, salt, %26amp; pepper, %26amp; stir-fry until mixture is dry %26amp; all liquid has evaporated. Cool. 2. Peel potatoes %26amp; mash them well. Mix together all fritter ingreds to prepare dough. 3. Shape 1/2 cup of potato dough into a circle in palm of hand. Place 1 generous tb stuffing in center %26amp; fold the dough over into a slightly flattened sausage shape 3-inches long, 1-inch wide, %26amp; 1-inch thick. Pan-fry in oil over moderate heat until brown on both sides. Drain on paper towels %26amp; serve warm. Makes abt 25 fritters.
Afghan kofta ( meatballs )
Categories: Appetizers
Yield: 4 Servings
1 Onion finely minced
1 Green pepper finely minced
1 lb Ground beef 1 ts Clove garlic finely minced 1/2 ts Ground coriander seed Salt and pepper to taste Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors. Form into 16 oval balls. String 4 on skewers alternating with a onion quarter, green pepper quarter and cherry tomato on each skewer.Grill about 5 minutes until browned, turn and grill other side. Served with spiced brown rice and a large piece of the flat Afghan bread.
Poloni (miniature pasta squares with dairy sauce)
Categories: Afghan
Yield: 6 servings
2 cup Flour
1 Egg; beaten
录 teaspoon Salt
陆 cup (abt) water
陆 cup Cottage cheese
陆 cup Yoghurt
录 teaspoon Salt
2 Cloves garlic; put through a press
1 teaspoon Fresh mint; chopped
1 tablespoon Fresh dill; chopped
4 cup Water; lightly salted, up
; to 5
PASTA DAIRY SAUCE POLONI (Miniature Pasta Squares w/Dairy Sauce) Tish-Ah B'Av %26amp; Shavuoth are two holidays when dairy foods are preeminent %26amp; meat dishes are temporarily set aside. These pasta squares are covered w/a well-seasoned, rich dairy sauce. Poloni would also be welcome during hot summer days when cooking meat would increase the temperature in kitchen %26amp; eating it create a heaviness not conductive to comfort. Tish-Ah B'Av indicates that this fast day is celebrated on the ninth day of month of Av. This tragic holiday commemorates the destruction of First %26amp; Second Temples of Jerusalem. 1. Mix flour, egg, %26amp; salt %26amp; add just enough water to prepare a dough firm enough to be handled. Dust w/flour to reach desirable consistency. Put dough ball into a plastic bag %26amp; let it rest at room temp for 1 hour. 2. Cut dough into halves %26amp; roll each piece into a very thin pancake. (I do this w/my hand-cranked pasta machine.) Then cut pancakes into 1/2-inch squares. Set aside. 3. Mix sauce ingredients together %26amp; set aside. 4. Bring 4 to 5 cups of lightly salted water to a boil in a large pan, drop in pasta, %26amp; cook over moderate heat for abt 10 mins, or until tender but still al dente. Drain well. Serve pasta %26amp; dairy sauce separately.Afghan recipe with chicken?
Afghan Chicken Kebabs:
http://www.recipezaar.com/47751
**************************************鈥?br>
Afghan Chicken
Ingredients:
3 1/2 pounds chicken, cut into quarters and skin removed
2 teaspoons lime juice
2 teaspoons mashed ginger paste
2 teaspoons mashed garlic paste
3 tablespoons heavy cream
1 teaspoon ground cardamom
3 tablespoons prepared cashew nut paste
Salt and freshly ground black pepper
2 tablespoons vegetable oil
METHOD:
Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking. Serve with rice or naans.
**************************************鈥?br>
Afghani Chicken with Spinach:
Yield: 4-6 servings
Ingredients:
3 lbs chicken pieces
1/3 c olive oil
3/4 lb onions diced large
4 t.s chopped garlic
2 ts turmeric
1/4 ts nutmeg
1/4 ts ground cardamom
1 ts crushed red pepper
1/2 ts cinnamon
32 oz can tomatoes, drained %26amp; chop
1 c rich chicken stock
1/3 lb fresh spinach
1/2 c yogurt
1 tb grated lemon peel
salt %26amp; pepper to taste
1/4 c pine nuts, roasted at 300 deg F for about 5 minutes
Directions:
Sear the chicken pieces in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saut茅 them for 2 1/2 minutes; then add the garlic and saut茅 it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saut茅 the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and chicken stock and stir.
Cover the dish and bake at 300 deg F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve over rice pilaf.
From: Afghan Cooking Channel:
* 2 large Cloves garlic
* 1/2 tablespoon of Salt
* 2 cups Plain, whole-milk Yogurt
* Juice and pulp of 1 large lemon, 3-4 tablespoons
* 1/2 tablespoons cracked black pepper
* 2 large Whole chicken breasts, about 2 pounds
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or
Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated.
Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Source: http://www.afghan-network.net/Cooking/re鈥?/a>
I live in Athens, Georgia. does anyone know 5 points deli's chicken salad recipe?
There is a restaurant called 5 points deli and their chicken salad is amazing and I really would love to know how to make it. Please help! Thanks!!I live in Athens, Georgia. does anyone know 5 points deli's chicken salad recipe?
This site will surely help you:http://recipestoolbar.com. You can download it for free and it's safe as well. It takes only few minutes to find good chicken salad recipes and other recipes you want instantly.
Good luck!
This site will surely help you:http://recipestoolbar.com. You can download it for free and it's safe as well. It takes only few minutes to find good chicken salad recipes and other recipes you want instantly.
Good luck!
Whole Roasted Chipotle Chicken recipe?
I had the best chicken I have ever tasted in a restaurant in Mexico in the state of Veracruz. It was either in Cordoba or Oaxaca. It was a whole roasted chicken that they brought to the table on a platter. I cannot remember what the sides were, because the chicken was so fabulous, that's all I ate. That's all they served at this place - no variations - one menu item. And as I recall, the bill was $10 and that included a couple of beers. I really NEED this wonderful taste again. They had the chicken on a rotisserie and then finished it on the stove. Does anyone have a recipe?Whole Roasted Chipotle Chicken recipe?
Roasted Chicken is a very common meal for Mexicans.....So many Mexican franchises now offer the same product with their particular taste.....
All Roasted Chickens are cooked the same way.....it is just the ';salsa';, marinade what changes the flavour....
In any Mexican Supermarket you will find ';Chipotle Chili Sauce';......(or just buy the Chipotle Chilis, put them on a blender with water, salt, pepper, lemon and tomatoes).......once you got the Chipotle Sauce, just put it iver the chicken and let it marinade for an entire day.....after that you may roast it.....
Another Salsa options are:
-Achiote (Red Condiment which you can also mix with the Chipotle Sauce).
-Tamarindo (Tamarindo Salsa is offred in Mex Supermarkets and it gives the chicken a sweet and sour taste).
Good Luck.
Roasted Chicken is a very common meal for Mexicans.....So many Mexican franchises now offer the same product with their particular taste.....
All Roasted Chickens are cooked the same way.....it is just the ';salsa';, marinade what changes the flavour....
In any Mexican Supermarket you will find ';Chipotle Chili Sauce';......(or just buy the Chipotle Chilis, put them on a blender with water, salt, pepper, lemon and tomatoes).......once you got the Chipotle Sauce, just put it iver the chicken and let it marinade for an entire day.....after that you may roast it.....
Another Salsa options are:
-Achiote (Red Condiment which you can also mix with the Chipotle Sauce).
-Tamarindo (Tamarindo Salsa is offred in Mex Supermarkets and it gives the chicken a sweet and sour taste).
Good Luck.
I roasted a chicken last night im lookin for a recipe to use up the leftover chicken?
Leftover Chicken a la King
INGREDIENTS:
1 cup diced, cooked chicken meat
10 ounce package frozen mixed vegetables, thawed
1 1/2 cups chicken broth
2 teaspoons cornstarch
5 ounce can evaporated milk
salt and pepper to taste
Combine chicken, vegetables and broth or wine in a medium saucepan over medium saucepan over medium low heat. Stir all together and let simmer until heated through.
In a small bowl beat cornstarch into evaporated milk and add to chicken mixture. Reduce heat low and cook, stirring constantly, until thickened. Season with salt and pepper to tase, unless leftover chicken has enough of its own seasoning already. Serve hot.
I roasted a chicken last night im lookin for a recipe to use up the leftover chicken?
Chicken %26amp; turkey leftovers are interchangeable
Turkey 'n Stuffing bake
3 C prepared stuffing
2 3/4 oz fried onions
1 can cream of celery
3/4 C milk
1 1/2 C cooked tukey
'10 oz peas, thawed
Combine stuffing %26amp; half can onions. Spoon mixture into a shallow 9'; baking dish. Press mixture to form a shell along bottom %26amp; sides of pan. Combine cream of soup, milk, turkey %26amp; peas, pour into stuffing shell. Bake covered 350 F for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?turkey on the bottom of a 9x13, dressing on top of that, mashed taters on top of that and cover in gravy. Just reheat and heat
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Soup from leftover turkey (use chicken bones for chicken broth for soups, stews, stocks, gravy, rice, etc)
1 turkey carcass and water to cover
1 stalk celery, diced
1 small onion chopped
1 bullion cube
3 tablespoons cooked rice
salt and pepper to taste
Break up carcass, remove all stuffing, add water to just cover and simmer two hours with celery and onions. Strain, add bulion cube and rice. Bring to boiling point, season and serve with croutons of fried bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I roasted a chicken last night im lookin for a recipe to use up the leftover chicken?
my mom always makes chicken noodle soup. its soo good!
Cook some pasta, any kind ( i like bowties). you'll want to drain them when they are still a little uncooked.
bring a can of chicken stock and some cut up vegetables (carrots, celerey, onions) to a boil, and cook until the vegetables are soft.
then, add leftover diced chicken and the bowties. and cook until everything is hot and soft.
season to taste and enjoy!
also, pasta with chicken tomato sauce is really good, and easy too!
first cook that pasta you want to eat. (cook if fully this time)
then open a can of ground peeled tomatoes and pour it into a pan, add the chicken and season to taste, cook until hot, and serve over the pasta!
also, try cooking, slices of chicken with peppers and onions and serve over white rice.
Chicken Ala King:
Left over chicken
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
1 can of milk
1 can of peas
1 jar of perminto's (optional)
1 small can of mushrooms
Combine chicken, soups, milk, peas and perminto's, mushrooms over low heat, stir well.
add a dash of tobasco, and red pepper and paprika to season.
Serve over fresh baked biscuts cut in half.
Side dish coal slaw and steamed carrots...
You really don't need a recipe just your imagination.
Do you have a wrap? brush some pesto on it, chicken, anything else in the fridge. olives, onions,veggies, top with cheese bake until c. melts.
Make a salad add the chicken on top - an entire meal
A quiche, with asparagus, cheese, chicken anything else you'd like.
(you don't need a crust, just a sprayed pie pan) Bake.
A BLT, with chicken....... chicken and mayo on toasted bread, I can go on and on.........chicken lasagna, or just add the chicken to a pasta
dish.
I'm sure you will have more ideas..........have fun
what me and my mom usally do we mush the chicken and mix it with some choped spinach. if you want a really good taste trow in some pamessian cheese (alot) the just roll them like large meatballs and pop them in the oven. if you like you can top the with More cheese, tomato sause, or mushroom soup which ever sounds better. =)
Get a can of Campbells Cream of Chicken soup %26amp; look at the label. They often have recipes that you can use leftover chicken in. Other than that, chicken soup is always a favorite - especially with the cold weather coming. Mmm-Mmm-Good. LOL
My favorite uses for cooked chicken are chicken pot pie, chicken divan and chicken tetrazzini. There are so many versions of each of these, I'd recommend checking your favorite food sites to find the one that appeals to you.
Chicken salad. I prefer to use roasted chicken because it's more flavorful.
Top a Caesar salad with the chicken.
Chicken %26amp; Noodles
Chicken Pot Pie
Chicken enchiladas
Chicken quesidillas
Chicken soup
Pizza
Check the site linked to. It's totally devoted to healthy chicken recipes.
Chicken curry, chicken casserole. They are pretty common though.
Chicken fajitas?
saut茅 the chicken with some butter garlic onions zucchini and/or summer squash
Chicken soup, chicken,rice and veg casserole
chicken and any vegetable pie
INGREDIENTS:
1 cup diced, cooked chicken meat
10 ounce package frozen mixed vegetables, thawed
1 1/2 cups chicken broth
2 teaspoons cornstarch
5 ounce can evaporated milk
salt and pepper to taste
Combine chicken, vegetables and broth or wine in a medium saucepan over medium saucepan over medium low heat. Stir all together and let simmer until heated through.
In a small bowl beat cornstarch into evaporated milk and add to chicken mixture. Reduce heat low and cook, stirring constantly, until thickened. Season with salt and pepper to tase, unless leftover chicken has enough of its own seasoning already. Serve hot.
I roasted a chicken last night im lookin for a recipe to use up the leftover chicken?
Chicken %26amp; turkey leftovers are interchangeable
Turkey 'n Stuffing bake
3 C prepared stuffing
2 3/4 oz fried onions
1 can cream of celery
3/4 C milk
1 1/2 C cooked tukey
'10 oz peas, thawed
Combine stuffing %26amp; half can onions. Spoon mixture into a shallow 9'; baking dish. Press mixture to form a shell along bottom %26amp; sides of pan. Combine cream of soup, milk, turkey %26amp; peas, pour into stuffing shell. Bake covered 350 F for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?turkey on the bottom of a 9x13, dressing on top of that, mashed taters on top of that and cover in gravy. Just reheat and heat
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Soup from leftover turkey (use chicken bones for chicken broth for soups, stews, stocks, gravy, rice, etc)
1 turkey carcass and water to cover
1 stalk celery, diced
1 small onion chopped
1 bullion cube
3 tablespoons cooked rice
salt and pepper to taste
Break up carcass, remove all stuffing, add water to just cover and simmer two hours with celery and onions. Strain, add bulion cube and rice. Bring to boiling point, season and serve with croutons of fried bread.
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I roasted a chicken last night im lookin for a recipe to use up the leftover chicken?
my mom always makes chicken noodle soup. its soo good!
Cook some pasta, any kind ( i like bowties). you'll want to drain them when they are still a little uncooked.
bring a can of chicken stock and some cut up vegetables (carrots, celerey, onions) to a boil, and cook until the vegetables are soft.
then, add leftover diced chicken and the bowties. and cook until everything is hot and soft.
season to taste and enjoy!
also, pasta with chicken tomato sauce is really good, and easy too!
first cook that pasta you want to eat. (cook if fully this time)
then open a can of ground peeled tomatoes and pour it into a pan, add the chicken and season to taste, cook until hot, and serve over the pasta!
also, try cooking, slices of chicken with peppers and onions and serve over white rice.
Chicken Ala King:
Left over chicken
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
1 can of milk
1 can of peas
1 jar of perminto's (optional)
1 small can of mushrooms
Combine chicken, soups, milk, peas and perminto's, mushrooms over low heat, stir well.
add a dash of tobasco, and red pepper and paprika to season.
Serve over fresh baked biscuts cut in half.
Side dish coal slaw and steamed carrots...
You really don't need a recipe just your imagination.
Do you have a wrap? brush some pesto on it, chicken, anything else in the fridge. olives, onions,veggies, top with cheese bake until c. melts.
Make a salad add the chicken on top - an entire meal
A quiche, with asparagus, cheese, chicken anything else you'd like.
(you don't need a crust, just a sprayed pie pan) Bake.
A BLT, with chicken....... chicken and mayo on toasted bread, I can go on and on.........chicken lasagna, or just add the chicken to a pasta
dish.
I'm sure you will have more ideas..........have fun
what me and my mom usally do we mush the chicken and mix it with some choped spinach. if you want a really good taste trow in some pamessian cheese (alot) the just roll them like large meatballs and pop them in the oven. if you like you can top the with More cheese, tomato sause, or mushroom soup which ever sounds better. =)
Get a can of Campbells Cream of Chicken soup %26amp; look at the label. They often have recipes that you can use leftover chicken in. Other than that, chicken soup is always a favorite - especially with the cold weather coming. Mmm-Mmm-Good. LOL
My favorite uses for cooked chicken are chicken pot pie, chicken divan and chicken tetrazzini. There are so many versions of each of these, I'd recommend checking your favorite food sites to find the one that appeals to you.
Chicken salad. I prefer to use roasted chicken because it's more flavorful.
Top a Caesar salad with the chicken.
Chicken %26amp; Noodles
Chicken Pot Pie
Chicken enchiladas
Chicken quesidillas
Chicken soup
Pizza
Check the site linked to. It's totally devoted to healthy chicken recipes.
Chicken curry, chicken casserole. They are pretty common though.
Chicken fajitas?
saut茅 the chicken with some butter garlic onions zucchini and/or summer squash
Chicken soup, chicken,rice and veg casserole
chicken and any vegetable pie
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