DO YOU GUYS HAVE A RECIPE FOR BAKED CHICKEN WITHOUT OIL.
IF YOU DO, PLEASE GIVE ME THE RECIPE.
I THINK OIL CONATINS TOO MANY CALORIES + FAT.
THANKS
%26lt;3%26lt;3Recipe for baked chicken without oil....?
try this one
Clay Pot Baked Chicken Recipe
Container: clay pot
Prep Time: 15 minutes
Cook Time: 1.5 hours
Ingredients
- 3 pounds to 4 pounds whole chicken
- 1 medium onion, coarsely chopped
- 2 cloves to 3 cloves of garlic, chopped
- 1 cup parsley, stems removed
- 1 tablespoon fresh rosemary (optional)
- 1 tablespoon butter or canola oil
Salt and pepper
Paprika for garnish
Directions
Soak top and bottom of clay pot in cold water for 10 minutes, or follow soaking directions provided with the clay pot.
Do not preheat oven.
Rinse chicken in cold water, pat dry with paper towel. Lightly oil outside of chicken and sprinkle salt %26amp; pepper inside cavity and on the outside skin. Place chicken breast side up in clay pot and fill cavity of chicken with onion, garlic, parsley, fresh rosemary, and oil. Sprinkle paprika on top of chicken.
Cover and put in a cold oven.
Turn oven to 450潞 F. Bake 90 minutes. Remove the top during the last 10 minutes of baking to brown.
Remove from oven and place on hot pads or a towel. Do not put on a cold surface. Serve directly from clay pot as it retains heat well.
http://www.recipetips.com/recipe-cards/t鈥?/a>
(*-*)Recipe for baked chicken without oil....?
You can pierce the chicken breasts all over with a fork until the tendons are broken down enough that the meat is starting to flatten out. Sprinkle liberally with one of the following combiantions or make up your own.
Lemon pepper
1 1/2 tsp garlic powder, 1 TBSP tarragon, pepper
1 tsp thyme, pepper
equal parts honey and soy sauce
salt and pepper
italian seasoning
Italian dressing
bar-b-que sauce
Place in pan sprinkle or drizzle with herbs, pour in 1/4C chicken or vegetable broth into pan, cover with foil, bake at 425F for 20-25 minutes.
TIP: you can add a few tsp of your favorite liquid smoke for a little something extra if you want.
we do taco chicken, it's basically chicken breasts coated in taco dry seasoning ... add a little water to keep it moist and bake
Baked Chicken without oil? I do this all the time. Use a cup of rice, 2 cups of water, chicken bullion for flavour, and place the chicken pieces on top. Spice with what you want (I use garlic and onion powder most of the time). Cover with foil and bake at 250 - 275 for 2 to 3 hours. The rice cooks and the chicken gets done all at once. Nice slow cooking.
If you are looking for whole chicken, bake it like a turkey -- covered with spices and with what vegetables you want with it. Remember to slow cook it for best results. Normally Chicken is baked at 325 or 350. When you reduce the heat, add 30 minutes per 25 degree reduction. You must have it cooking at 250 or more or it will not cook properly. Just watch the add-ins. They might overcook.
i have never baked chicken in the oven with oil. I normally cover the chicken breast itself in foil and this way it is cooked in it natural juices.
I lvoe this website www.allrecipies.com
Follow a recipe for Tandoori chicken.
Put the chicken in a baking dish with some orange juice...keeps it most and yummy!
I cook my baked chicken like this.Wash 1 whole chicken good.Then prepare a marinate of 1 big minced onion+salt+black pepper+2 bay leaves+lemonjuice(2).Mix them altogether then insert them under the skin of the chicken,starting from the chest side going to the stomach and between the thighs.Rub the extra marinate all over the skin from outside.Then add 2 glasses of water and oven for an hour.
I have one of those combination convection+air +infra red cookers and I use no oil when cooking poultry at all and it turns out great! Even the extra grease drips to the bottom of the pan. You should try one if you're concerned about oil and grease!
Monday, November 21, 2011
What is the recipe for Roy Roger's Gold Rush Chicken?
I had a Roy Rogers Gold Rush Chicken recently, and it has a really good special sauce on it...does anyone know what that is? It was some kind of honey ';gold'; colored sauce.What is the recipe for Roy Roger's Gold Rush Chicken?
It's a secret recipe actually.What is the recipe for Roy Roger's Gold Rush Chicken?
You might be able to find it here
http://copycat.cdkitchen.com/
They have recipes for fast food and other restaurants like olive garden, cracker barrel, red lobster, etc etc
It's a secret recipe actually.What is the recipe for Roy Roger's Gold Rush Chicken?
You might be able to find it here
http://copycat.cdkitchen.com/
They have recipes for fast food and other restaurants like olive garden, cracker barrel, red lobster, etc etc
VERY EASY spicy chicken soup recipe?
I am very frustrated because spicy chicken soup sounds delicious and every recipe i find, i have none of the ingredients! I have chicken, chicken broth, and all the spices in the world. The only vegetables i have are lettuce, carrots, celery, and red potatoes. Help??VERY EASY spicy chicken soup recipe?
Ingredients:
* 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
* 2 small potatoes, cubed
* 1 small carrot, diced
* 1 1/2 cups frozen corn kernels
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 tablespoons Dijon mustard
* 1/4 tsp ground black pepper
* dash cayenne or hot pepper sauce
* 1/8 tsp garlic powder
* 2 1/2 cups vegetable juice (V-8 Brand)
* 1 1/2 cups chicken broth
* salt to taste
Preparation:
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.
Serves 4 to 6.VERY EASY spicy chicken soup recipe?
So, if that keeps on happening, then choose a simple recipe and buy the items you need for that particular soup. Here's one I think you would enjoy:
Southwestern Chicken Con Queso Soup
Ingredients:
1/8 cup peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 cup jalapenos, diced
1 tbsp garlic, minced
2 tbsp cilantro, chopped
1 tbsp cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp coriander
4 cup chicken, cooked and diced
3 1/2 cup chicken broth
1/2 stick butter
1/3 cup flour
2 1/2 cup cream
3/4 lb grated cheddar cheese
Instructions:
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper,
tomato and jalapenos and saute until onion is almost translucent and
garlic is golden brown.
Add precooked chicken and chicken stock. Simmer over low heat 1/2
hour.
While chicken simmers, prepare a roux: Melt butter in skillet over
low-medium heat. Add flour and stir to blend. Cook, stirring
continuously, 3 to 5 minutes or until flour is cooked and is a very
light golden color.
Add cream to soup and bring to a rolling boil. Reduce heat to
low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into
roux. Immediately add back into soup, stirring to blend. Soup will
thicken slightly. Remove from heat and serve with tortilla chips.
Ingredients:
* 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
* 2 small potatoes, cubed
* 1 small carrot, diced
* 1 1/2 cups frozen corn kernels
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 tablespoons Dijon mustard
* 1/4 tsp ground black pepper
* dash cayenne or hot pepper sauce
* 1/8 tsp garlic powder
* 2 1/2 cups vegetable juice (V-8 Brand)
* 1 1/2 cups chicken broth
* salt to taste
Preparation:
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.
Serves 4 to 6.VERY EASY spicy chicken soup recipe?
So, if that keeps on happening, then choose a simple recipe and buy the items you need for that particular soup. Here's one I think you would enjoy:
Southwestern Chicken Con Queso Soup
Ingredients:
1/8 cup peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 cup jalapenos, diced
1 tbsp garlic, minced
2 tbsp cilantro, chopped
1 tbsp cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp coriander
4 cup chicken, cooked and diced
3 1/2 cup chicken broth
1/2 stick butter
1/3 cup flour
2 1/2 cup cream
3/4 lb grated cheddar cheese
Instructions:
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper,
tomato and jalapenos and saute until onion is almost translucent and
garlic is golden brown.
Add precooked chicken and chicken stock. Simmer over low heat 1/2
hour.
While chicken simmers, prepare a roux: Melt butter in skillet over
low-medium heat. Add flour and stir to blend. Cook, stirring
continuously, 3 to 5 minutes or until flour is cooked and is a very
light golden color.
Add cream to soup and bring to a rolling boil. Reduce heat to
low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into
roux. Immediately add back into soup, stirring to blend. Soup will
thicken slightly. Remove from heat and serve with tortilla chips.
Wat is the recipe for chinese chicken soup?
*3 pounds chicken breasts
*1 bunch scallions (about 10), the white and light green parts only
*3 quarts water for the soup
*1 quart water for softening the noodles
*2 cups fresh mushrooms
*1/2 pound cellophane noodles
*3 or more teaspoons soy sauce
1. Cut the chicken breasts in half, then place them in the freezer for about 1/2 hour. They are easier to slice thin when almost frozen.
2. Boil 3 quarts of the water in the pot which will hold the soup.
3. Boil the remaining quart of water in a separate pot.
4. With a very sharp knife, slice the chicken breasts crosswise into slices about 1/4'; thick. Put into the water boiling in the soup pot.
5. Depending on the variety of mushrooms, slice them or break them into pieces and put them in the pot.
6. Put the cellophane noodles in the second pot of boiling water, turn off the heat, and let them soften for about ten minutes.
7. Cut the noodles into pieces about 4 inches long.
8. When the chicken slices have been simmering about 20 minutes, add the noodles to the soup.
9. Slice the scallions thinly on a diagonal.
10. Add the scallions, turn off the heat, stir in the soy sauce, and serve.
11. Can also be made with tofu instead of chicken slices, in a base of either water or chicken stock.Wat is the recipe for chinese chicken soup?
Ingredients :
bone less chicken pieces ( 3-4)
corn flour ( 4 table spoon)
ajeenomoto ( two teaspoon)
ginger garlic paste ( one table spoon)
black pepper ( 1 table spoon)
sweet corns (two table spoon)
one egg ( well mashed)
salt ( to taste)
soya sauce ( to taste)
vinegar ( to taste)
green chilllies ( chopped and keep in vinegar)
red chilli sauce.
Method:
1-Boil chicken pieces with salt and one spoon ginger, garlic paste.
2-when chicken cooked well, make fine small pieces of chicken. make sure that u have enough chicken stock.
3-now pour the egg (achee terah phata howa) with spoon and mix it with big spoon in stock, while its boiling now put black pepper and ajeenomoto in stock. mix corn flour in bowl with water and add it also in stock. put sweet corns now.
4-now put soya sauce, vinegar and chilies with according to your taste it will be give u delightful taste in this season
*1 bunch scallions (about 10), the white and light green parts only
*3 quarts water for the soup
*1 quart water for softening the noodles
*2 cups fresh mushrooms
*1/2 pound cellophane noodles
*3 or more teaspoons soy sauce
1. Cut the chicken breasts in half, then place them in the freezer for about 1/2 hour. They are easier to slice thin when almost frozen.
2. Boil 3 quarts of the water in the pot which will hold the soup.
3. Boil the remaining quart of water in a separate pot.
4. With a very sharp knife, slice the chicken breasts crosswise into slices about 1/4'; thick. Put into the water boiling in the soup pot.
5. Depending on the variety of mushrooms, slice them or break them into pieces and put them in the pot.
6. Put the cellophane noodles in the second pot of boiling water, turn off the heat, and let them soften for about ten minutes.
7. Cut the noodles into pieces about 4 inches long.
8. When the chicken slices have been simmering about 20 minutes, add the noodles to the soup.
9. Slice the scallions thinly on a diagonal.
10. Add the scallions, turn off the heat, stir in the soy sauce, and serve.
11. Can also be made with tofu instead of chicken slices, in a base of either water or chicken stock.Wat is the recipe for chinese chicken soup?
Ingredients :
bone less chicken pieces ( 3-4)
corn flour ( 4 table spoon)
ajeenomoto ( two teaspoon)
ginger garlic paste ( one table spoon)
black pepper ( 1 table spoon)
sweet corns (two table spoon)
one egg ( well mashed)
salt ( to taste)
soya sauce ( to taste)
vinegar ( to taste)
green chilllies ( chopped and keep in vinegar)
red chilli sauce.
Method:
1-Boil chicken pieces with salt and one spoon ginger, garlic paste.
2-when chicken cooked well, make fine small pieces of chicken. make sure that u have enough chicken stock.
3-now pour the egg (achee terah phata howa) with spoon and mix it with big spoon in stock, while its boiling now put black pepper and ajeenomoto in stock. mix corn flour in bowl with water and add it also in stock. put sweet corns now.
4-now put soya sauce, vinegar and chilies with according to your taste it will be give u delightful taste in this season
Your own BBQ chicken on the bone marinade recipe ?
Hi there, love bbq chicken on the bone(no fillet recipes here), i love it when its really juicy on the inside and crispy on the out side, i would like to try your own recipe, not something that i can Google myself, something that your famous for amongst your family or friends for, not something that you will just come up with, thank you allYour own BBQ chicken on the bone marinade recipe ?
My family has been using this bbq sauce on just about everything for over 40 years. We all love it!
FASTEST BBQ SAUCE IN THE WEST
1 8 oz. can Tomato Sauce
1/2 C. A-1 Steak Sauce
1/3 C. Brown Sugar
1/3 C. Salad Oil
2 Tbs. Vinegar or Wine Vinegar
Combine all ingredients. Mix well. Refrigerate until needed. A great basic sauce for just about anything that can be grilled!
This is a thinner sauce, so it adds flavor without covering up the chicken!Your own BBQ chicken on the bone marinade recipe ?
This is truly one of the best recipes I have ever done.
Coke-brined Grilled Chicken
FOR THE CHICKEN AND BRINE--
1 whole chicken (4-6 lb.)
1 liter coca-cola
1/2 cup kosher salt
FOR THE RUB
Combine; rub over chicken and grill:
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon dry mustard
2 teaspoons paprika
Butter fly the chicken. Poke about 6 holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.
Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.
Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45掳. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.
Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180掳 in the thigh.
You can serve it with your favorite bbq sauce, but us it's never needed it. The flavors just stand on their own.
My family has been using this bbq sauce on just about everything for over 40 years. We all love it!
FASTEST BBQ SAUCE IN THE WEST
1 8 oz. can Tomato Sauce
1/2 C. A-1 Steak Sauce
1/3 C. Brown Sugar
1/3 C. Salad Oil
2 Tbs. Vinegar or Wine Vinegar
Combine all ingredients. Mix well. Refrigerate until needed. A great basic sauce for just about anything that can be grilled!
This is a thinner sauce, so it adds flavor without covering up the chicken!Your own BBQ chicken on the bone marinade recipe ?
This is truly one of the best recipes I have ever done.
Coke-brined Grilled Chicken
FOR THE CHICKEN AND BRINE--
1 whole chicken (4-6 lb.)
1 liter coca-cola
1/2 cup kosher salt
FOR THE RUB
Combine; rub over chicken and grill:
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon dry mustard
2 teaspoons paprika
Butter fly the chicken. Poke about 6 holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.
Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.
Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45掳. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.
Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180掳 in the thigh.
You can serve it with your favorite bbq sauce, but us it's never needed it. The flavors just stand on their own.
Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
Here you go friend:
Yield: 4 Servings
1 16 oz can pigeon peas
6 Habanero chiles; roasted %26amp; chopped
6 Cloves garlic; finely chopped
陆 medium Vidalia onion; chopped
2 tablespoon Olive oil
2 cup Rice
1 15 oz can coconut milk
Water
4 teaspoon Wyler's granulated chicken boulion
The peas used in this recipe are called pigeon or gungo peas. If they are not available in your area, black-eyed peas or kidney beans can be substituted.
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat.
Add the rice, and continue saute until the rice turns opaque and golden brown.
Add the chile, garlic, and onion and saute for a few more minutes.
Be careful not to let the rice brown or over brown.
Stir the peas in with the rice.
Do not stir again during cooking!
Combine the coconut milk with the bean liquid.
Add water to make 4 cups of liquid. dd to the rice and bring to a boil.
Immediately reduce the heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.
Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.
Allow to sit covered for another 1/2 hour.
Great with jerk chicken!Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
No matter what anyone says - NEVER use tinned peas!! -
soak your dried beans overnight - you can use kidney beans, gungo beans, black eyed beans - some people use mung beans - i think - each bean gives a totally different flavour to the rice - after the overnight soak throw off the water - boil the beans in new water with your seasonings and then put your rice in - basmati makes a nice change. For your first few attempts you can use easy-cook rice as it's hard to get that wrong.Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
Dude if you use 6 habanero peppers, you won't be able to stand the heat. Those little devils are so hot one maybe two will do the trick. Also wear gloves when handling them. DO NOT underestimate the habaneros!
I dont know what Jamaican chicken rice and peas is? I am Jamaican. I have provided below the 2 recipes for RICE AND PEAS as done by me every Sunday.
Rice And Peas (The old fashioned way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
Coconut milk or coconut [to make coconut milk
Method:
1. Wash peas and soak in 2 cups of water.
2. Pour peas and water in a pot with coconut milk, garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer.
6. Wash rice if necessary, then add to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Coconut Milk
Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to separate the milk.
Recipe 2 - Rice And Peas (the Modern Way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
1 pack GRACE Coconut milk Powder
Method:
1. Wash peas and soak in 2 cups of water, can be done overnight
2. Put peas and water in a pot with garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer NOW add the coconut milk powder.
6. immediately add the washed rice to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Voila!!!
If you also interested in chicken recipes? send me an email i, and I will send you some Jamaican recipes that I have tried. Jerk Chicken is note at the following link:-
http://reggaetreats.com/recipes.asp
1 onion finely chopped
1 tbsp sunflower oil
25g butter
2 cloves garlic,finely chopped
1 red finger chilli,seeded %26amp; finely chopped
450g long grain rice
2 sprigs fresh thyme
3inch piece cinnamon stick (optional)
14oz black eyed peas
125g creamed coconut,coarsely grated
1 and 3/4 pints hot water
salt %26amp; black pepper
Fry the onion in the oil %26amp; butter for 2 mins then add garlic %26amp; chilli,fry for 2 mins over med.heat.
Stir in the rice,thyme (and cinnamon) until evrything is well coated in the oil.Pour in the peas,add the coconut %26amp; stir until the coconut dissolves and it's nice %26amp; creamy.Then stir in the water with a half tsp of salt,bring to the boil,cover %26amp; cook over low heat for 25-30 mins.Remove from hat and set aside undisturbed for 5mins.Remove the thyme (and cinnamon),season %26amp; serve.
try and find or buy a small paperbacked book called:-walkerswood caribbean kitchen by virginia burke.e.mail wcfoods@cwjamaica.com. or sometimes advertised on a jar of jerk seasoning found in continental ingredients shelf of supermarkets...remember! peas in jamaica mean red kidney BEANS...a bit confusing.....but very nice done properly
yes for 300 dollars i give u me mums recipeskin cream
Yield: 4 Servings
1 16 oz can pigeon peas
6 Habanero chiles; roasted %26amp; chopped
6 Cloves garlic; finely chopped
陆 medium Vidalia onion; chopped
2 tablespoon Olive oil
2 cup Rice
1 15 oz can coconut milk
Water
4 teaspoon Wyler's granulated chicken boulion
The peas used in this recipe are called pigeon or gungo peas. If they are not available in your area, black-eyed peas or kidney beans can be substituted.
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat.
Add the rice, and continue saute until the rice turns opaque and golden brown.
Add the chile, garlic, and onion and saute for a few more minutes.
Be careful not to let the rice brown or over brown.
Stir the peas in with the rice.
Do not stir again during cooking!
Combine the coconut milk with the bean liquid.
Add water to make 4 cups of liquid. dd to the rice and bring to a boil.
Immediately reduce the heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.
Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.
Allow to sit covered for another 1/2 hour.
Great with jerk chicken!Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
No matter what anyone says - NEVER use tinned peas!! -
soak your dried beans overnight - you can use kidney beans, gungo beans, black eyed beans - some people use mung beans - i think - each bean gives a totally different flavour to the rice - after the overnight soak throw off the water - boil the beans in new water with your seasonings and then put your rice in - basmati makes a nice change. For your first few attempts you can use easy-cook rice as it's hard to get that wrong.Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
Dude if you use 6 habanero peppers, you won't be able to stand the heat. Those little devils are so hot one maybe two will do the trick. Also wear gloves when handling them. DO NOT underestimate the habaneros!
I dont know what Jamaican chicken rice and peas is? I am Jamaican. I have provided below the 2 recipes for RICE AND PEAS as done by me every Sunday.
Rice And Peas (The old fashioned way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
Coconut milk or coconut [to make coconut milk
Method:
1. Wash peas and soak in 2 cups of water.
2. Pour peas and water in a pot with coconut milk, garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer.
6. Wash rice if necessary, then add to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Coconut Milk
Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to separate the milk.
Recipe 2 - Rice And Peas (the Modern Way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
1 pack GRACE Coconut milk Powder
Method:
1. Wash peas and soak in 2 cups of water, can be done overnight
2. Put peas and water in a pot with garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer NOW add the coconut milk powder.
6. immediately add the washed rice to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Voila!!!
If you also interested in chicken recipes? send me an email i, and I will send you some Jamaican recipes that I have tried. Jerk Chicken is note at the following link:-
http://reggaetreats.com/recipes.asp
1 onion finely chopped
1 tbsp sunflower oil
25g butter
2 cloves garlic,finely chopped
1 red finger chilli,seeded %26amp; finely chopped
450g long grain rice
2 sprigs fresh thyme
3inch piece cinnamon stick (optional)
14oz black eyed peas
125g creamed coconut,coarsely grated
1 and 3/4 pints hot water
salt %26amp; black pepper
Fry the onion in the oil %26amp; butter for 2 mins then add garlic %26amp; chilli,fry for 2 mins over med.heat.
Stir in the rice,thyme (and cinnamon) until evrything is well coated in the oil.Pour in the peas,add the coconut %26amp; stir until the coconut dissolves and it's nice %26amp; creamy.Then stir in the water with a half tsp of salt,bring to the boil,cover %26amp; cook over low heat for 25-30 mins.Remove from hat and set aside undisturbed for 5mins.Remove the thyme (and cinnamon),season %26amp; serve.
try and find or buy a small paperbacked book called:-walkerswood caribbean kitchen by virginia burke.e.mail wcfoods@cwjamaica.com. or sometimes advertised on a jar of jerk seasoning found in continental ingredients shelf of supermarkets...remember! peas in jamaica mean red kidney BEANS...a bit confusing.....but very nice done properly
yes for 300 dollars i give u me mums recipe
Anyone got a recipe for chinese chicken corn soup ?
Chinese Chicken Corn Soup Recipe --
Ingredients:
3 cups chicken broth
1 can (8.25 oz) creamed corn
1 cup cooked diced chicken (skinned and boned)
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons finely chopped fresh parsley
Directions:
Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.
Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.
Anyone got a recipe for chinese chicken corn soup ?
Cantonese Chicken Corn Soup
INGREDIENTS
1-inch piece of fresh ginger鈥攑eeled
3 cups chicken stock
1 tablespoon soy sauce
陆 teaspoon sesame oil
戮 cup canned creamed corn
1 oz (30g) dried rice vermicelli noodles
1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
陆 cup skinless rotisserie chicken breast鈥攆inely shredded
1 scallion (spring onion)鈥攖hinly sliced
DIRECTIONS:
CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.
Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.
Serves 4.
Anyone got a recipe for chinese chicken corn soup ?
ok..screw that recipe and try this one.. has a lil spice and it's better than chinese
* 1 lb boneless chicken breast
* 1 can bamboo shoots, sliced
* 3 tbsp red curry paste
* 2 cups coconut milk
* 2 fresh red chili, sliced diagonally
* 1/2 cup Thai sweet basil leaves (bai horapah), torn
* 2 tbsp fish sauce (nam pla)
* 1/4 tsp sea salt
* 1 1/2 tsp palm sugar
* Thai sweet basil leaves (bai horapah) for garnish
Preparation
Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.
Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
Serves 5.
(pictures available in the source)
Sweet Corn and Chicken Soup
4 tablespoons raw chicken
1 large egg white
11/2 pints (U.S 33/4 cups) chicken broth or 1 chicken bouillon cube and water
4 tablespoons sweet corn
Pinch salt
Pinch Ve-Tsin
Few drops sesame oil
1 level teaspoon corn flour
1 tablespoon water
2 tablespoons finely chopped cooked ham
Mince the chicken very finely. Beat the egg white just enough to mix the 'thick' with the 'thin'. Thoroughly work it and the chicken together and set aside. To the broth add the sweet corn and bring to the boil. Add the salt, Ve-tsin and sesame oil. Stir in the corn flour mixed with the water and boil for 1 minute. Add the preparation chicken and egg white and boil for a further minute, stirring all the time. Finally, sprinkle the ham on top and serve.
nfd鈾?br>
6 3/4 c. water
2 lbs. chicken pieces
6 whole peppercorns
1 1/2 tsp. salt
1 or 2 sprigs fresh parsley
1 medium yellow or white onion
1 piece (about 1 inch) fresh ginger root (available in produce section)
8 green onions
1 (16 oz.) can cream style corn
2 tsp. chicken bouillon or 2 cubes
1 tsp. sesame oil (optional)
1/2 tsp. grated, pared fresh ginger root
1/8 tsp. ground pepper
1/4 c. corn starch
2 egg whites
2 slices (about 1 oz.) cooked ham
Combine 6 cups of the water, the chicken pieces, whole peppercorns, 1 teaspoon of the salt and the parsley in 5 quart dutch oven. Cut onions (yellow or white) into thin slices. Pare the ginger root and cut into thin slices. Add onion and ginger to chicken water mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low. Simmer 1 1/2 hours. Remove any scum of fat from top of stock. Strain stock. Return stock to pan. Cut enough chicken off bones to equal 1 cup. Finely chop 4 of the green onions. Add onions, corn, bouillon, sesame oil, the grated ginger, pepper and remaining 1/2 teaspoon salt to stock. Cook over medium heat until stock boils. Blend corn starch and 1/2 cup of the remaining water. Stir mixture into stock. Cook and stir until soup thickens. Beat egg whites and the remaining 1/4 cup water lightly with fork. Drizzle egg whites slowly into stock while stirring stock vigorously. Cut ham into ';matchstick'; thin strips about 1 1/2 inches long. Stir ham and chicken into stock. Four soup bowls. Cut remaining green onions into thin slices. Sprinkle over soup and serve.
what michelle d said.
Ingredients:
3 cups chicken broth
1 can (8.25 oz) creamed corn
1 cup cooked diced chicken (skinned and boned)
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons finely chopped fresh parsley
Directions:
Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.
Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.
Anyone got a recipe for chinese chicken corn soup ?
Cantonese Chicken Corn Soup
INGREDIENTS
1-inch piece of fresh ginger鈥攑eeled
3 cups chicken stock
1 tablespoon soy sauce
陆 teaspoon sesame oil
戮 cup canned creamed corn
1 oz (30g) dried rice vermicelli noodles
1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
陆 cup skinless rotisserie chicken breast鈥攆inely shredded
1 scallion (spring onion)鈥攖hinly sliced
DIRECTIONS:
CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.
Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.
Serves 4.
Anyone got a recipe for chinese chicken corn soup ?
ok..screw that recipe and try this one.. has a lil spice and it's better than chinese
* 1 lb boneless chicken breast
* 1 can bamboo shoots, sliced
* 3 tbsp red curry paste
* 2 cups coconut milk
* 2 fresh red chili, sliced diagonally
* 1/2 cup Thai sweet basil leaves (bai horapah), torn
* 2 tbsp fish sauce (nam pla)
* 1/4 tsp sea salt
* 1 1/2 tsp palm sugar
* Thai sweet basil leaves (bai horapah) for garnish
Preparation
Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.
Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
Serves 5.
(pictures available in the source)
Sweet Corn and Chicken Soup
4 tablespoons raw chicken
1 large egg white
11/2 pints (U.S 33/4 cups) chicken broth or 1 chicken bouillon cube and water
4 tablespoons sweet corn
Pinch salt
Pinch Ve-Tsin
Few drops sesame oil
1 level teaspoon corn flour
1 tablespoon water
2 tablespoons finely chopped cooked ham
Mince the chicken very finely. Beat the egg white just enough to mix the 'thick' with the 'thin'. Thoroughly work it and the chicken together and set aside. To the broth add the sweet corn and bring to the boil. Add the salt, Ve-tsin and sesame oil. Stir in the corn flour mixed with the water and boil for 1 minute. Add the preparation chicken and egg white and boil for a further minute, stirring all the time. Finally, sprinkle the ham on top and serve.
nfd鈾?br>
6 3/4 c. water
2 lbs. chicken pieces
6 whole peppercorns
1 1/2 tsp. salt
1 or 2 sprigs fresh parsley
1 medium yellow or white onion
1 piece (about 1 inch) fresh ginger root (available in produce section)
8 green onions
1 (16 oz.) can cream style corn
2 tsp. chicken bouillon or 2 cubes
1 tsp. sesame oil (optional)
1/2 tsp. grated, pared fresh ginger root
1/8 tsp. ground pepper
1/4 c. corn starch
2 egg whites
2 slices (about 1 oz.) cooked ham
Combine 6 cups of the water, the chicken pieces, whole peppercorns, 1 teaspoon of the salt and the parsley in 5 quart dutch oven. Cut onions (yellow or white) into thin slices. Pare the ginger root and cut into thin slices. Add onion and ginger to chicken water mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low. Simmer 1 1/2 hours. Remove any scum of fat from top of stock. Strain stock. Return stock to pan. Cut enough chicken off bones to equal 1 cup. Finely chop 4 of the green onions. Add onions, corn, bouillon, sesame oil, the grated ginger, pepper and remaining 1/2 teaspoon salt to stock. Cook over medium heat until stock boils. Blend corn starch and 1/2 cup of the remaining water. Stir mixture into stock. Cook and stir until soup thickens. Beat egg whites and the remaining 1/4 cup water lightly with fork. Drizzle egg whites slowly into stock while stirring stock vigorously. Cut ham into ';matchstick'; thin strips about 1 1/2 inches long. Stir ham and chicken into stock. Four soup bowls. Cut remaining green onions into thin slices. Sprinkle over soup and serve.
what michelle d said.
Looking for a simple but delicious recipe using 1 pound of ground chicken breast.?
EASY GROUND CHICKEN LASAGNE
1 jar Prego sausage %26amp; green pepper spaghetti sauce
1 lb. ground chicken
16 oz. ricotta cheese
2 1/2 lb. mozzarella cheese
1 sm. can olives, sliced
Lasagna noodles (approx. 9)
Brown chicken then add spaghetti sauce. Heat. Boil lasagne noodles until tender. Begin by layering 9 x 13 inch pan with noodles. Spread ricotta on noodles, enough to cover. Then add some sauce, olives and mozzarella. Continue this layering beginning again with noodles until the pan is full (about 3 layers). Make sure the top has extra cheese. Bake at 350 degrees until cheese is melted and golden.Looking for a simple but delicious recipe using 1 pound of ground chicken breast.?
Ranch Chicken Loaf
Ingredients:
2 eggs, beaten
3/4 cup ranch-flavored tortilla chip crumbs
3 Tbsp. salsa
2 Tbsp. ranch-flavored salad dressing
1 tsp. chili powder
1/2 tsp. cumin
1 lb. ground chicken
Directions:
Preheat the oven to 350 degrees F.
In a large bowl, mix together the eggs, tortilla chip crumbs, salsa, salad dressing, chili powder, and cumin. Add chicken and mix gently but thoroughly. Shape into loaf on slotted baking pan or broiler pan.
Bake at 350 degrees F for 1 hour, until internal temperature registers 175 degrees F. Cover with foil and let stand for 10 minutes. Slice and serve with sour cream and more salsa.Looking for a simple but delicious recipe using 1 pound of ground chicken breast.?
INGREDIENTS
1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli
1 tablespoon vegetable oil
1 pound ground chicken
3 tablespoons chopped onion
1 tablespoon minced garlic
1 fresh jalapeno pepper, chopped
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) can enchilada sauce
1 1/4 cups shredded mild Cheddar cheese
6 (10 inch) flour tortillas
DIRECTIONS
Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
Mix in a bit of mayo and seasoning and use it as a spread for crackers
Chicken Lasagna
INGREDIENTS
6 lasagne noodles, cooked and drained
1 pound ground chicken
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
1 pound shredded mozzarella cheese
1 (8 ounce) container cottage cheese
DIRECTIONS
Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
How about fried chicken...u retard!!!
Indonesian Chicken Patties
1 lb. ground chicken
1 egg
1/2 c. breadcrumbs
1 hot chile, minced
2 cloves garlic, minced
1 T. sate seasoning
Mix all ingredients as for meat loaf, shape into 16 small patties, and fry in a large non-stick pan using cooking spray. They don't take long to cook, maybe 10 min. at the very most. I serve them with rice or a noodle dish. Very yummy.
If you can't find sate seasoning (try Penzey's spices or an asian grocer) curry powder will work too.
Chicken Salad is always good.
Take your chicken, onion ( chopped fine ), some black pepper, celery ( chopped fine ) some Mrs. Dash ( to taste ), sweet pickle relish and dill pickle relish ( drained ).
Mix all this together and then to hold it together use as much mayonaise as you like.
For one pound of chicken I would use 2 stalks celery, about a teaspoon each of black pepper and Mrs. Dash then about 1 tablespoon each of the drained pickle relishes.
And no more than 1/2 cup mayonaise.
You can substitute cashews or grapes for the celery if you do not like celery. They both give a good crunch. Or you can add grapes and cashews to the mix and have a really good salad.
I do not add salt to mine but if you like salt then you can add salt to taste as you add the pepper and Mrs. Dash.
Make any recipes that you would normally use hamburger in and simply sub. the chicken for the burger!
Untidy Samuels
Probably more widely known as Sloppy Joes, these can be made with ground beef or ground turkey. This homemade version is light years ahead of anything you can buy in an envelope or can, and really just as easy. I like to serve these with paper-thin slices of red onion.
Ingredients
1 teaspoon vegetable oil
1 lb. ground beef or ground turkey or ground chicken
1 medium yellow onion, peeled and chopped fine
1/2 cup best-quality ketchup
1/2 cup best-quality chili sauce
2 tablespoons Worcestershire sauce
1 teaspoon coarse salt
freshly cracked black pepper
1/3 cup water
6 sesame seed topped hamburger buns, warmed
Method
Brush a skillet with oil and warm over moderate heat, 30 seconds. Add beef [or turkey or chicken] and onion and saut茅 10 minutes, stirring frequently. Add all remaining ingredients [except buns] and simmer, uncovered, 10 minutes. Spoon mixture between split buns and serve immediately.
1lb. Ground chicken breast
1/2 cup bread crumbs
chopped onion (desired amount)
chopped garlic
1/4 c.warm water
Mix tog her and flatten on tin foil..add broccoli and shredded cheese..roll slowly til you have it rolled up.spread top with BBQ sauce bake at 350 for 30-35 min. and enjoy!!!!
Try www.allrecipes.com. I can always find what I'm looking for there!
my family loves this casserole
chicken casserole
1/4 cups 2-inch spaghetti pieces
1/4 cup minced pimento
1/4 cup diced green pepper
1/2 cup turkey or chicken broth
1/8 teaspoon black pepper
1/2 cup grated onion
1lb browned ground chicken
1 10 1/2 ounce-can cream of mushroom soup
1/8 teaspoon celery salt
1/2 cup grated Cheddar cheese
Parmesan cheese
heat oven to 350 degrees. Cook spaghetti until barely tender. Drain and rinse with hot water Mix with all ingredients except cheeses. Toss lightly. Pour into 1 1/2-quart casserole dish. Sprinkle with Cheddar cheese and Parmesan cheese, Bake 45 minutes to one hour.
1 jar Prego sausage %26amp; green pepper spaghetti sauce
1 lb. ground chicken
16 oz. ricotta cheese
2 1/2 lb. mozzarella cheese
1 sm. can olives, sliced
Lasagna noodles (approx. 9)
Brown chicken then add spaghetti sauce. Heat. Boil lasagne noodles until tender. Begin by layering 9 x 13 inch pan with noodles. Spread ricotta on noodles, enough to cover. Then add some sauce, olives and mozzarella. Continue this layering beginning again with noodles until the pan is full (about 3 layers). Make sure the top has extra cheese. Bake at 350 degrees until cheese is melted and golden.Looking for a simple but delicious recipe using 1 pound of ground chicken breast.?
Ranch Chicken Loaf
Ingredients:
2 eggs, beaten
3/4 cup ranch-flavored tortilla chip crumbs
3 Tbsp. salsa
2 Tbsp. ranch-flavored salad dressing
1 tsp. chili powder
1/2 tsp. cumin
1 lb. ground chicken
Directions:
Preheat the oven to 350 degrees F.
In a large bowl, mix together the eggs, tortilla chip crumbs, salsa, salad dressing, chili powder, and cumin. Add chicken and mix gently but thoroughly. Shape into loaf on slotted baking pan or broiler pan.
Bake at 350 degrees F for 1 hour, until internal temperature registers 175 degrees F. Cover with foil and let stand for 10 minutes. Slice and serve with sour cream and more salsa.Looking for a simple but delicious recipe using 1 pound of ground chicken breast.?
INGREDIENTS
1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli
1 tablespoon vegetable oil
1 pound ground chicken
3 tablespoons chopped onion
1 tablespoon minced garlic
1 fresh jalapeno pepper, chopped
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) can enchilada sauce
1 1/4 cups shredded mild Cheddar cheese
6 (10 inch) flour tortillas
DIRECTIONS
Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
Mix in a bit of mayo and seasoning and use it as a spread for crackers
Chicken Lasagna
INGREDIENTS
6 lasagne noodles, cooked and drained
1 pound ground chicken
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
1 pound shredded mozzarella cheese
1 (8 ounce) container cottage cheese
DIRECTIONS
Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
How about fried chicken...u retard!!!
Indonesian Chicken Patties
1 lb. ground chicken
1 egg
1/2 c. breadcrumbs
1 hot chile, minced
2 cloves garlic, minced
1 T. sate seasoning
Mix all ingredients as for meat loaf, shape into 16 small patties, and fry in a large non-stick pan using cooking spray. They don't take long to cook, maybe 10 min. at the very most. I serve them with rice or a noodle dish. Very yummy.
If you can't find sate seasoning (try Penzey's spices or an asian grocer) curry powder will work too.
Chicken Salad is always good.
Take your chicken, onion ( chopped fine ), some black pepper, celery ( chopped fine ) some Mrs. Dash ( to taste ), sweet pickle relish and dill pickle relish ( drained ).
Mix all this together and then to hold it together use as much mayonaise as you like.
For one pound of chicken I would use 2 stalks celery, about a teaspoon each of black pepper and Mrs. Dash then about 1 tablespoon each of the drained pickle relishes.
And no more than 1/2 cup mayonaise.
You can substitute cashews or grapes for the celery if you do not like celery. They both give a good crunch. Or you can add grapes and cashews to the mix and have a really good salad.
I do not add salt to mine but if you like salt then you can add salt to taste as you add the pepper and Mrs. Dash.
Make any recipes that you would normally use hamburger in and simply sub. the chicken for the burger!
Untidy Samuels
Probably more widely known as Sloppy Joes, these can be made with ground beef or ground turkey. This homemade version is light years ahead of anything you can buy in an envelope or can, and really just as easy. I like to serve these with paper-thin slices of red onion.
Ingredients
1 teaspoon vegetable oil
1 lb. ground beef or ground turkey or ground chicken
1 medium yellow onion, peeled and chopped fine
1/2 cup best-quality ketchup
1/2 cup best-quality chili sauce
2 tablespoons Worcestershire sauce
1 teaspoon coarse salt
freshly cracked black pepper
1/3 cup water
6 sesame seed topped hamburger buns, warmed
Method
Brush a skillet with oil and warm over moderate heat, 30 seconds. Add beef [or turkey or chicken] and onion and saut茅 10 minutes, stirring frequently. Add all remaining ingredients [except buns] and simmer, uncovered, 10 minutes. Spoon mixture between split buns and serve immediately.
1lb. Ground chicken breast
1/2 cup bread crumbs
chopped onion (desired amount)
chopped garlic
1/4 c.warm water
Mix tog her and flatten on tin foil..add broccoli and shredded cheese..roll slowly til you have it rolled up.spread top with BBQ sauce bake at 350 for 30-35 min. and enjoy!!!!
Try www.allrecipes.com. I can always find what I'm looking for there!
my family loves this casserole
chicken casserole
1/4 cups 2-inch spaghetti pieces
1/4 cup minced pimento
1/4 cup diced green pepper
1/2 cup turkey or chicken broth
1/8 teaspoon black pepper
1/2 cup grated onion
1lb browned ground chicken
1 10 1/2 ounce-can cream of mushroom soup
1/8 teaspoon celery salt
1/2 cup grated Cheddar cheese
Parmesan cheese
heat oven to 350 degrees. Cook spaghetti until barely tender. Drain and rinse with hot water Mix with all ingredients except cheeses. Toss lightly. Pour into 1 1/2-quart casserole dish. Sprinkle with Cheddar cheese and Parmesan cheese, Bake 45 minutes to one hour.
Good Recipe for Sweet and sour chicken?
what is a good recipe for sweet and sour chickenGood Recipe for Sweet and sour chicken?
SWEET AND SOUR CHICKEN
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
catup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot.
Put a tablespoon of oil and the remaining garlic and the chicken.
As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy.
Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok.
Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
At this time, stir in the pineapple chunks. Add hot sauce to taste.
Serve it over noodles or rice.Good Recipe for Sweet and sour chicken?
go onto
Sweet and sour pork, chicken or shrimp recipe
Recipe ingredients:
1 lb pork butt or boneless chicken cut into 1-inch pieces or medium shrimp (shelled and devined)
Marinade:
1 tablespoon sherry
2 tablespoons water
2 tablespoons soy sauce
4 teaspoons flour
4 teaspoons cornstarch
1 green pepper, cut into 1/2 inch chunks
1 onion, cut into wedges
12 maraschino cherries
1 cup pineapple chunks
3 cups oil for deep frying
Sauce mixture:
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon salt
4 tablespoons ketchup
3/4 cup pineapple juice
4 teaspoons cornstarch
Recipe method:
Drain fruits, prepare sauce mixture.
Marinate meat in marinade for 1/2 hour.
Deep fry meat, a few at a time, in a wok for about 3 to 4 minutes until golden brown, separating pieces as they cook.
Remove and drain.
Remove oil, reserve for other deep frying.
Add sauce mixture into wok and stir until thickened.
Add green pepper and onions and cook for 2 minutes.
Add meat and stir until heated through.
Add fruits and stir until they are coated with the sauce.
SWEET AND SOUR CHICKEN
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
catup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot.
Put a tablespoon of oil and the remaining garlic and the chicken.
As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy.
Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok.
Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
At this time, stir in the pineapple chunks. Add hot sauce to taste.
Serve it over noodles or rice.Good Recipe for Sweet and sour chicken?
go onto
Sweet and sour pork, chicken or shrimp recipe
Recipe ingredients:
1 lb pork butt or boneless chicken cut into 1-inch pieces or medium shrimp (shelled and devined)
Marinade:
1 tablespoon sherry
2 tablespoons water
2 tablespoons soy sauce
4 teaspoons flour
4 teaspoons cornstarch
1 green pepper, cut into 1/2 inch chunks
1 onion, cut into wedges
12 maraschino cherries
1 cup pineapple chunks
3 cups oil for deep frying
Sauce mixture:
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon salt
4 tablespoons ketchup
3/4 cup pineapple juice
4 teaspoons cornstarch
Recipe method:
Drain fruits, prepare sauce mixture.
Marinate meat in marinade for 1/2 hour.
Deep fry meat, a few at a time, in a wok for about 3 to 4 minutes until golden brown, separating pieces as they cook.
Remove and drain.
Remove oil, reserve for other deep frying.
Add sauce mixture into wok and stir until thickened.
Add green pepper and onions and cook for 2 minutes.
Add meat and stir until heated through.
Add fruits and stir until they are coated with the sauce.
Looking for Easy Everyday Cooking recipe cards-Sweet and Sour chicken?
I can't seem to find my Sweet and Sour chicken recipe card it was in the collection Easy Everyday Cooking recipe cards. It was very different than the normal sweet and sour chicken you see. Thanks for any helpLooking for Easy Everyday Cooking recipe cards-Sweet and Sour chicken?
sweet and sour chicken from the oven:
6 tblspns olive oil
6 tblspns soy sauce
6 tblspns honey
3 tblspns white vinegar
1 1/2 tspns dried thyme
1 1/2 tspns paprika
1/2 tspn cayenne pepper
1/2 tspn ground allspice
1 tsp pepper
4 skinless, boneless chicken breasts
2 cups hot cooked white rice
preheat oven to 375
combine oil, soy, honey, vinegar, thyme, cayenne pepper, allspice and pepper in a shallow baking dish, mix well.
pierce both sides of each ckn breast with a fork. place in baking dish, turn ckn several times with tongs.
bake ckn, basting with sauce several times for 30 mins.
spoon rice onto a serving platter, arrange chicken over rice, drizzle with a small amount of sauce over ckn. serve remaing sauce on the side.
I think this is what you're looking for. It's the Cook's everyday easy recipes. on recipes cards that came through the mail and have an acrylic storage container.
I have tried several times to look them up on the internet. I would really like more of the cards, but I can't find them anywhere.Looking for Easy Everyday Cooking recipe cards-Sweet and Sour chicken?
If you go to www.allrecipes.com,you can find a real good recipe there,hopet this helps you out.
sweet and sour chicken from the oven:
6 tblspns olive oil
6 tblspns soy sauce
6 tblspns honey
3 tblspns white vinegar
1 1/2 tspns dried thyme
1 1/2 tspns paprika
1/2 tspn cayenne pepper
1/2 tspn ground allspice
1 tsp pepper
4 skinless, boneless chicken breasts
2 cups hot cooked white rice
preheat oven to 375
combine oil, soy, honey, vinegar, thyme, cayenne pepper, allspice and pepper in a shallow baking dish, mix well.
pierce both sides of each ckn breast with a fork. place in baking dish, turn ckn several times with tongs.
bake ckn, basting with sauce several times for 30 mins.
spoon rice onto a serving platter, arrange chicken over rice, drizzle with a small amount of sauce over ckn. serve remaing sauce on the side.
I think this is what you're looking for. It's the Cook's everyday easy recipes. on recipes cards that came through the mail and have an acrylic storage container.
I have tried several times to look them up on the internet. I would really like more of the cards, but I can't find them anywhere.Looking for Easy Everyday Cooking recipe cards-Sweet and Sour chicken?
If you go to www.allrecipes.com,you can find a real good recipe there,hopet this helps you out.
Can any one of u giv me a simple recipe that uses chicken mince and mixed frozen veggies?
and how do u thaw mincemeat that's too mushy which u get packed in a cylindrical packing (exspecially in the middle east)Can any one of u giv me a simple recipe that uses chicken mince and mixed frozen veggies?
Hi ,
i hope you like chicken fried rice, because you have 2 ingrediants know all you need is 2 eggs scrambled tilbrown on both sides sliced thinly, soy sauce and bouillion cubes crushed (2) mix the soy sauce and the crushed cubes together.peapods,red bell peppers sliced and seeds removed,2 table spons of vegetable cooking oil
Sautee eggs first, than chicken ,and than vegetables.Than mix everything together and heat everything through(all on medium high in a wok, or a non stick skillet...I use whatever amount of soy sauce that i feel tastes good so...you need to do the same......Also chop up 8 scallions(you need to trim them,also) and mix them in your mixture last.....It is delicious, I hope you like
Chicken fried rice .........Enjoy..Can any one of u giv me a simple recipe that uses chicken mince and mixed frozen veggies?
3 cps white rice
3 cps water
meat
veges
place all ingredients in a large bake pan season with your favorite seasonings place in the oven at 350 and bake till the meat is done when i use diced chicken about 35 to 40 mins
to strain meat get some cloth mesh and suspend above a bowl
It wouldnt matter if its too musy for this recipe.......
first, brown the chicken meat in a tbs. of butter. after it browns.....mix veggies, chicken, 1 can of cream of mushroom soup and 1 cup shredded chedder cheese(sharp is best) together in a large bowl. Spread evenly in a casserole dish and top with crushed ritz crackers. It really good, and you can also add 1/2 cup sour cream to make it even creamier.
Bake for about 20 minutes on 425 or until crackers are golden brown.
Hi ,
i hope you like chicken fried rice, because you have 2 ingrediants know all you need is 2 eggs scrambled tilbrown on both sides sliced thinly, soy sauce and bouillion cubes crushed (2) mix the soy sauce and the crushed cubes together.peapods,red bell peppers sliced and seeds removed,2 table spons of vegetable cooking oil
Sautee eggs first, than chicken ,and than vegetables.Than mix everything together and heat everything through(all on medium high in a wok, or a non stick skillet...I use whatever amount of soy sauce that i feel tastes good so...you need to do the same......Also chop up 8 scallions(you need to trim them,also) and mix them in your mixture last.....It is delicious, I hope you like
Chicken fried rice .........Enjoy..Can any one of u giv me a simple recipe that uses chicken mince and mixed frozen veggies?
3 cps white rice
3 cps water
meat
veges
place all ingredients in a large bake pan season with your favorite seasonings place in the oven at 350 and bake till the meat is done when i use diced chicken about 35 to 40 mins
to strain meat get some cloth mesh and suspend above a bowl
It wouldnt matter if its too musy for this recipe.......
first, brown the chicken meat in a tbs. of butter. after it browns.....mix veggies, chicken, 1 can of cream of mushroom soup and 1 cup shredded chedder cheese(sharp is best) together in a large bowl. Spread evenly in a casserole dish and top with crushed ritz crackers. It really good, and you can also add 1/2 cup sour cream to make it even creamier.
Bake for about 20 minutes on 425 or until crackers are golden brown.
How do you make thai chicken, the cold creamy kind that you get in sandwich shops cant find a recipe anywhere?
http://www.recipezaar.com/36010How do you make thai chicken, the cold creamy kind that you get in sandwich shops cant find a recipe anywhere?
Quickest way is to buy a ';cook in sauce'; jar from the supermarket. Have seen lots of variety (Thai Green etc in Tesco) Cook up some chicken breast fillets in the sauce, (chop them up first). Wait for it to cool, then enjoy!How do you make thai chicken, the cold creamy kind that you get in sandwich shops cant find a recipe anywhere?
http://www.thatsmyhome.com/lunchbox/thai鈥?/a>
i work in a cafe n we make that tesco sell a tesco thai green curry powder and we mix it with mayo n add chicken 2 it
try food network or allrecipes.com or do a websearch for 'thai recipes'
cooked cubed chicken mixed with thai sauce and mayo. i do this with chicken tikka, i use for packups.burts bees
Quickest way is to buy a ';cook in sauce'; jar from the supermarket. Have seen lots of variety (Thai Green etc in Tesco) Cook up some chicken breast fillets in the sauce, (chop them up first). Wait for it to cool, then enjoy!How do you make thai chicken, the cold creamy kind that you get in sandwich shops cant find a recipe anywhere?
http://www.thatsmyhome.com/lunchbox/thai鈥?/a>
i work in a cafe n we make that tesco sell a tesco thai green curry powder and we mix it with mayo n add chicken 2 it
try food network or allrecipes.com or do a websearch for 'thai recipes'
cooked cubed chicken mixed with thai sauce and mayo. i do this with chicken tikka, i use for packups.
Easy chicken curry recipe?
I have left over chicken %26amp; would like to make a mild curry for me that can be spiced up for my hubby?Easy chicken curry recipe?
http://www.bakespace.com/recipes/detail/…
Have emailed it to you as per your anwer on my question. Thanks!Easy chicken curry recipe?
First
1 lb Chicken
1 onion
1 garlic clove
1 8 oz can of coconut milk
1 tbsp red curry paste
Salt %26amp; Pepper to Taste
1/2 tsp fish oil
1/8 - 1/4 cup brown sugar
optional: 5 Clementine oranges OR 1 diced pineapple
Directions
Cut chicken into cubes and cook over heat.
Once chicken is mostly cooked, Cut up the onion and the garlic and add.
Add salt %26amp; pepper to taste.
Cook until onion is translucent, not brown.
Add coconut milk and curry paste
Bring to simmer
Add fish oil.
Slowly add in sugar, stirring to dissolve.
Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it’s too salty, add more sugar. If it’s too salty, add more fish oil.
Simmer for about 2 or 3 minutes.
Add in your orange slices or pineapple to taste and let cook an additional minute or so.
or
Second
1 pound chicken
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish
Directions
Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce,
then in the flour, coating pieces evenly.
Heat the oil in a large skillet over medium high heat. Place chicken in the skillet,
cook and stir chicken until browned, about 5 minutes. Remove chicken.
Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant,
then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
Return chicken to the skillet, stirring to coat with the curry mixture.
Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.
Allow to simmer over medium heat for 20 minutes until the chicken is tender.
Serve garnished with cilantro leaves
Second one is good ...but use spices %26amp; chilis as your test
Chicken Coconut Curry
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate.
1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.
Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts.
--Everyday FOOD
Try these recipes. Hope it helps!
MILD CHICKEN CURRY
1/2 c. onion, chopped
1/2 c. celery, chopped
1/4 c. oil
1/3 c. flour
2 c. chicken stock
1 c. tomato juice (or V-8 juice)
1/2 tsp. Worcestershire sauce
Salt %26amp; pepper
1 tsp. curry powder
4 c. cooked chicken (or turkey), diced
4 c. hot cooked rice
Lightly brown onion and celery in hot oil. Add flour and blend. Add stock. Cook until thick, stirring constantly. Add tomato juice, Worcestershire sauce, seasonings and chicken. Heat thoroughly. Serve over rice. Serves 4 to 6.
======================================…
CHICKEN CURRY INDIAN STYLE
3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper (add less for less spicy)
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person)
Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.
Heat oil in the saucepan. Fry potatoes until they are golden brown. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.
Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.
NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.
In the major supermarkets they have packets of curry mix. YOu just add the meat. It should be where the gravies and boxed instant potatoes etc are. They work pretty well.
go to www.foodnetwork.com
THAI GREEN CHICKEN CURRY =]
If your huby likes spicy chicken curry recipe, you can try Spicy Thai Green Chicken Curry.
You can find the recipe here
http://www.ifood.tv/video/spicy_thai_gre…
Indian chicken recipes too are spicy and tastes aweosme.
http://www.ifood.tv/network/indian_chick…
But, if you specifically like to try some of the spicy yet delicious chicken curry, here are some leftover chicken recipes you can browse through.
http://www.ifood.tv/network/leftover_chi…
Hope you will like the recipes, as they are simple delicious to resist. Also, much of the recipes in this site is accompanied by video description and hence it is sure that you will find it easy to make the recipes.
http://www.bakespace.com/recipes/detail/…
Have emailed it to you as per your anwer on my question. Thanks!Easy chicken curry recipe?
First
1 lb Chicken
1 onion
1 garlic clove
1 8 oz can of coconut milk
1 tbsp red curry paste
Salt %26amp; Pepper to Taste
1/2 tsp fish oil
1/8 - 1/4 cup brown sugar
optional: 5 Clementine oranges OR 1 diced pineapple
Directions
Cut chicken into cubes and cook over heat.
Once chicken is mostly cooked, Cut up the onion and the garlic and add.
Add salt %26amp; pepper to taste.
Cook until onion is translucent, not brown.
Add coconut milk and curry paste
Bring to simmer
Add fish oil.
Slowly add in sugar, stirring to dissolve.
Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it’s too salty, add more sugar. If it’s too salty, add more fish oil.
Simmer for about 2 or 3 minutes.
Add in your orange slices or pineapple to taste and let cook an additional minute or so.
or
Second
1 pound chicken
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish
Directions
Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce,
then in the flour, coating pieces evenly.
Heat the oil in a large skillet over medium high heat. Place chicken in the skillet,
cook and stir chicken until browned, about 5 minutes. Remove chicken.
Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant,
then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
Return chicken to the skillet, stirring to coat with the curry mixture.
Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.
Allow to simmer over medium heat for 20 minutes until the chicken is tender.
Serve garnished with cilantro leaves
Second one is good ...but use spices %26amp; chilis as your test
Chicken Coconut Curry
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate.
1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.
Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts.
--Everyday FOOD
Try these recipes. Hope it helps!
MILD CHICKEN CURRY
1/2 c. onion, chopped
1/2 c. celery, chopped
1/4 c. oil
1/3 c. flour
2 c. chicken stock
1 c. tomato juice (or V-8 juice)
1/2 tsp. Worcestershire sauce
Salt %26amp; pepper
1 tsp. curry powder
4 c. cooked chicken (or turkey), diced
4 c. hot cooked rice
Lightly brown onion and celery in hot oil. Add flour and blend. Add stock. Cook until thick, stirring constantly. Add tomato juice, Worcestershire sauce, seasonings and chicken. Heat thoroughly. Serve over rice. Serves 4 to 6.
======================================…
CHICKEN CURRY INDIAN STYLE
3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper (add less for less spicy)
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person)
Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.
Heat oil in the saucepan. Fry potatoes until they are golden brown. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.
Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.
NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.
In the major supermarkets they have packets of curry mix. YOu just add the meat. It should be where the gravies and boxed instant potatoes etc are. They work pretty well.
go to www.foodnetwork.com
THAI GREEN CHICKEN CURRY =]
If your huby likes spicy chicken curry recipe, you can try Spicy Thai Green Chicken Curry.
You can find the recipe here
http://www.ifood.tv/video/spicy_thai_gre…
Indian chicken recipes too are spicy and tastes aweosme.
http://www.ifood.tv/network/indian_chick…
But, if you specifically like to try some of the spicy yet delicious chicken curry, here are some leftover chicken recipes you can browse through.
http://www.ifood.tv/network/leftover_chi…
Hope you will like the recipes, as they are simple delicious to resist. Also, much of the recipes in this site is accompanied by video description and hence it is sure that you will find it easy to make the recipes.
Copycat recipe for Applebee's Three Cheese Chicken Penne?
I've found a lot of other copycat Applebee's recipes but I can't find this one. This is my absolute favorite and the only thing I ever order anymore but it's breaking the bank. I need a variety of recipes so I can find the one closest.Copycat recipe for Applebee's Three Cheese Chicken Penne?
This was all I could find. I hope it helps
Ingredients
1 1/2 cups multigrain penne pasta, uncooked
1 (283 g) package fresh baby spinach leaves, washed
1 lb chicken breast, boneless, skinless, cubed
1 teaspoon dried basil
1 1/2 cups tomato sauce
1 (350 ml) can diced tomatoes, drained
1/4 cup cream cheese
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
Directions
1Heat oven to 375掳F Cook pasta, adding spinach in last minute of cooking.
2Cook and stir chicken and basil in large non-stick skillet over medium heat, for about 4 minutes. Add pasta sauce and tomatoes, brign to boil. Simmer over medium for 5 minutes. Stir in cream cheese.
3Drain pasta mixture, combine with chicken mixture and 1/2 of the mozzarella cheese. Transfer to 2-L baking dish.
4Bake 20 minutes, sprinkle with remaining cheeses, bake 5 minutes.
This was all I could find. I hope it helps
Ingredients
1 1/2 cups multigrain penne pasta, uncooked
1 (283 g) package fresh baby spinach leaves, washed
1 lb chicken breast, boneless, skinless, cubed
1 teaspoon dried basil
1 1/2 cups tomato sauce
1 (350 ml) can diced tomatoes, drained
1/4 cup cream cheese
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
Directions
1Heat oven to 375掳F Cook pasta, adding spinach in last minute of cooking.
2Cook and stir chicken and basil in large non-stick skillet over medium heat, for about 4 minutes. Add pasta sauce and tomatoes, brign to boil. Simmer over medium for 5 minutes. Stir in cream cheese.
3Drain pasta mixture, combine with chicken mixture and 1/2 of the mozzarella cheese. Transfer to 2-L baking dish.
4Bake 20 minutes, sprinkle with remaining cheeses, bake 5 minutes.
Chicken and Dumplings? What's the best recipe. I've never been able to master this dish.?
well when i do chicken and dumplings i do this i roast the chicken pieces with the fat and skins removed cook natural while they are cooking i chop up all my veggies what are in season like carrots,leeks, onions. mooli--- (white radish) turnips,parsnips,cauliflower,sprouts potatoes.1-2 cloves of chopped garlic. plenty of herbs and spices like parsley , rosemary, thyme, basil if these herbs are not available fresh used dry type its just as good.and plenty of pulses like kidney beans, lima beans, pearl barley,harricot beans, a touch of pepper and salt make a oxo gray pour this pver the veggies etc then when the chicken pieces are cooked pop them on top of your veggies etc let it cook until the veggies are nearly cooked get some dumpling mix add sage chopped up with it pop them on top until they are cooked and the remaining time to finish cooking the veggies etc. serve it with crusty bread rollsChicken and Dumplings? What's the best recipe. I've never been able to master this dish.?
GO to www.cooks receipes.com you should be able to get one there .Chicken and Dumplings? What's the best recipe. I've never been able to master this dish.?
CHICKEN AND DUMPLINGS
Chicken Preparation:
1 4 lb broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb baby carrots
2-3 stalks celery, whole, plus leaves
Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.
When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.
In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the shortening!)
Add cold water, a few spoons at a time, mixing the dough from the outside in until a dough forms (do not overmix).
Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8'; thick, then slice into strips, each about 2 inches in length.
Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.
Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.
Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes
Crockpot Chicken and dumplings
6 chicken legs, skin removed
1 onion, quartered
2 ribs celery, cut into large pieces
2 carrots, peeled and cut into large pieces
1 sage leaf
1 bay leaf
Water
In a 5qt. crockpot, place all ingredients inside and cover plus 2 inches with water. Cook overnight on low . Strain stock, allow stock and chicken mixture to cool. Remove meat from bones and shred. Return to crockpot and cover with stock, bring to high temperature for at least one hour before adding dumplings.
Dumplings
2 1/2 cups flour
1 stick butter (must be cold)
1/2-1 cup water, stock, buttermilk, milk, etc.
In a bowl, sift flour, cut butter into small pieces and work into flour with a pastry cutter, a fork or your fingers until its the size of small peas and all butter is incorporated. Slowly add cold liquid, mixing with hands until it forms dough. Dust with flour and allow to stand for a half-hour before rolling into walnut-sized balls and place in hot chicken stock in crockpot. Cover and allow to cook 1 hour. Sauce will thicken and dumplings will float to the top. Serve in bowls and add salt and pepper to taste.
I'd check out www.allrecipes.com and search for ';chicken and dumplings';.
Use the instant packaged gravy mix. Country gravy style preferable the one with pepper to thicken your shredded chicken in broth cooked with chopped onions. Then for the ';dumplings'; use sliced flour tortillas drop them in towards the end of cooking and let cook for about 15 minutes, done, good!
GO to www.cooks receipes.com you should be able to get one there .Chicken and Dumplings? What's the best recipe. I've never been able to master this dish.?
CHICKEN AND DUMPLINGS
Chicken Preparation:
1 4 lb broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb baby carrots
2-3 stalks celery, whole, plus leaves
Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.
When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.
In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the shortening!)
Add cold water, a few spoons at a time, mixing the dough from the outside in until a dough forms (do not overmix).
Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8'; thick, then slice into strips, each about 2 inches in length.
Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.
Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.
Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes
Crockpot Chicken and dumplings
6 chicken legs, skin removed
1 onion, quartered
2 ribs celery, cut into large pieces
2 carrots, peeled and cut into large pieces
1 sage leaf
1 bay leaf
Water
In a 5qt. crockpot, place all ingredients inside and cover plus 2 inches with water. Cook overnight on low . Strain stock, allow stock and chicken mixture to cool. Remove meat from bones and shred. Return to crockpot and cover with stock, bring to high temperature for at least one hour before adding dumplings.
Dumplings
2 1/2 cups flour
1 stick butter (must be cold)
1/2-1 cup water, stock, buttermilk, milk, etc.
In a bowl, sift flour, cut butter into small pieces and work into flour with a pastry cutter, a fork or your fingers until its the size of small peas and all butter is incorporated. Slowly add cold liquid, mixing with hands until it forms dough. Dust with flour and allow to stand for a half-hour before rolling into walnut-sized balls and place in hot chicken stock in crockpot. Cover and allow to cook 1 hour. Sauce will thicken and dumplings will float to the top. Serve in bowls and add salt and pepper to taste.
I'd check out www.allrecipes.com and search for ';chicken and dumplings';.
Use the instant packaged gravy mix. Country gravy style preferable the one with pepper to thicken your shredded chicken in broth cooked with chopped onions. Then for the ';dumplings'; use sliced flour tortillas drop them in towards the end of cooking and let cook for about 15 minutes, done, good!
I need an ';authentic'; chicken enchilada recipe from scratch. No americanized or healthy versions please. ;-)?
I'm looking for a ';from scratch'; recipe. i.e. Boil the chicken with onion and seasonings, make the sauce from pure ingredients (tomatoes and chiles), etc. I need an ';authentic'; chicken enchilada recipe from scratch. No americanized or healthy versions please. ;-)?
Chicken Enchiladas
(With sour cream sauce).
*4 Chicken breasts or your choice.
*1 tablespoon of Salt
*1/2 teaspoon of Cumin
*1 tablespoon of Chili powder
*2 Garlic cloves or 1 teaspoon garlic powder
*1 medium Onion sliced %26amp; quartered
*2 medium bell pepper's sliced %26amp; quartered
*3 tablespoons of Cooking oil your choice
*14 oz Canned whole tomatoes or chopped
Instructions for chicken enchiladas.
4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, saut茅` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.
Cooking over low heat till lightly saut茅ed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.
2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste.
Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.
Sour cream sauce for chicken enchiladas
If we you 12 oz carton of sour cream then use 12 ozs of chicken broth and etc. 1 heaping tablespoon of butter, pinch of cumin (optional), pinch of garlic powder or 1 diced garlic clove. Salt to taste, 1/2 teaspoon should do it.
Bring to a boil. Slowly add 4 or 5 tablespoons of flour dissolved in cold water,using whip or cooking spoon, till desired consistency. When using flour or corn starch, I will always mix more than I use, easier to throw away some, than to have to stop and mix more.
Heat oil in skillet, on medium high heat cook corn tortillas, one at a time in hot oil until soft, about 15 seconds; drain.
Set the tortillas aside, stacking to prevent drying, until cool enough to touch. Add 2 tablespoons of the Chicken mixture in center of each tortilla using slotted spoon,roll up, serving 2 or 3 to a plate.
Cover with sour cream sauce. Sprinkle with chili powder or paprika for color, garnish with a few slices of canned jalapeno peppers. Serve with Rice %26amp; Refried beans.I need an ';authentic'; chicken enchilada recipe from scratch. No americanized or healthy versions please. ;-)?
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Chicken Enchiladas
(With sour cream sauce).
*4 Chicken breasts or your choice.
*1 tablespoon of Salt
*1/2 teaspoon of Cumin
*1 tablespoon of Chili powder
*2 Garlic cloves or 1 teaspoon garlic powder
*1 medium Onion sliced %26amp; quartered
*2 medium bell pepper's sliced %26amp; quartered
*3 tablespoons of Cooking oil your choice
*14 oz Canned whole tomatoes or chopped
Instructions for chicken enchiladas.
4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, saut茅` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.
Cooking over low heat till lightly saut茅ed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.
2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste.
Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.
Sour cream sauce for chicken enchiladas
If we you 12 oz carton of sour cream then use 12 ozs of chicken broth and etc. 1 heaping tablespoon of butter, pinch of cumin (optional), pinch of garlic powder or 1 diced garlic clove. Salt to taste, 1/2 teaspoon should do it.
Bring to a boil. Slowly add 4 or 5 tablespoons of flour dissolved in cold water,using whip or cooking spoon, till desired consistency. When using flour or corn starch, I will always mix more than I use, easier to throw away some, than to have to stop and mix more.
Heat oil in skillet, on medium high heat cook corn tortillas, one at a time in hot oil until soft, about 15 seconds; drain.
Set the tortillas aside, stacking to prevent drying, until cool enough to touch. Add 2 tablespoons of the Chicken mixture in center of each tortilla using slotted spoon,roll up, serving 2 or 3 to a plate.
Cover with sour cream sauce. Sprinkle with chili powder or paprika for color, garnish with a few slices of canned jalapeno peppers. Serve with Rice %26amp; Refried beans.I need an ';authentic'; chicken enchilada recipe from scratch. No americanized or healthy versions please. ;-)?
Awesome recipe - Thanks! Report Abuse
A good hamburger and chicken burger recipe?
i need a really simple but yummy hamburge and chicken burger recipe for my barabaque next week...be preciseA good hamburger and chicken burger recipe?
BASIC BURGERS:
Shape 1 1/4 pounds ground beef chuck into 4 patties, each 3/4 inch thick. Place patties on grill over medium heat, cook 10 to 12 minutes for medium or until of desired doneness, turning once.
Tex-Mex
(pictured above with seeded roll, salsa, and avocado): Before shaping into patties, mix the following into ground beef: 2 tablespoons finely chopped onion, 2 tablespoons bottled salsa, 1 teaspoon salt, and 1 teaspoon chili powder. Grill as above
Roquefort:
Before shaping into patties, mix the following into ground beef: 1 tablespoon Worcestershire and 1/2 teaspoon coarsely ground black pepper. Shape mixture into 4 balls. Make indentation in center of each ball, place one-fourth of 2 ounces crumbled Roquefort or blue cheese into each indentation. Shape mixture around cheese, flatten each into 3/4-inch-thick patty. Grill as above.
Teriyaki:
Before shaping into patties, mix the following into ground beef: 1/4 cup chopped green onions, 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1/4 teaspoon ground red pepper (cayenne). Grill as above but during last 2 minutes of grilling, brush burgers with a mixture of 2 tablespoons apple jelly, 2 teaspoons minced, peeled gingerroot, and 1 teaspoon soy sauce to glaze both sides.
.
Chicken Burgers
1 pound(s) ground chicken breasts
1 medium carrot, grated (1/2 cup)
2 green onions, minced
1 clove(s) garlic, crushed with garlic press
4 hamburger buns, warmed
Sliced cucumber, lettuce leaves, and green onion (optional)
Prepare Basic Burgers
In medium bowl, with hand, mix ground chicken, carrot, green onions, and garlic until evenly combined.
On waxed paper, shape chicken mixture into four 3 1/2-inch round patties (mixture will be very soft and moist).
Place patties on grill over medium heat and cook about 12 minutes or until juices run clear when center of burger is pierced with tip of knife, turning over once.
(If you have a grill with widely spaced grates, you may want to place burgers on a perforated grill topper to keep them intact.)
Place burgers on warmed buns.
Serve with cucumber slices, lettuce leaves,
and green onions if you like.
BASIC BURGERS:
Shape 1 1/4 pounds ground beef chuck into 4 patties, each 3/4 inch thick. Place patties on grill over medium heat, cook 10 to 12 minutes for medium or until of desired doneness, turning once.
Tex-Mex
(pictured above with seeded roll, salsa, and avocado): Before shaping into patties, mix the following into ground beef: 2 tablespoons finely chopped onion, 2 tablespoons bottled salsa, 1 teaspoon salt, and 1 teaspoon chili powder. Grill as above
Roquefort:
Before shaping into patties, mix the following into ground beef: 1 tablespoon Worcestershire and 1/2 teaspoon coarsely ground black pepper. Shape mixture into 4 balls. Make indentation in center of each ball, place one-fourth of 2 ounces crumbled Roquefort or blue cheese into each indentation. Shape mixture around cheese, flatten each into 3/4-inch-thick patty. Grill as above.
Teriyaki:
Before shaping into patties, mix the following into ground beef: 1/4 cup chopped green onions, 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1/4 teaspoon ground red pepper (cayenne). Grill as above but during last 2 minutes of grilling, brush burgers with a mixture of 2 tablespoons apple jelly, 2 teaspoons minced, peeled gingerroot, and 1 teaspoon soy sauce to glaze both sides.
.
Chicken Burgers
1 pound(s) ground chicken breasts
1 medium carrot, grated (1/2 cup)
2 green onions, minced
1 clove(s) garlic, crushed with garlic press
4 hamburger buns, warmed
Sliced cucumber, lettuce leaves, and green onion (optional)
Prepare Basic Burgers
In medium bowl, with hand, mix ground chicken, carrot, green onions, and garlic until evenly combined.
On waxed paper, shape chicken mixture into four 3 1/2-inch round patties (mixture will be very soft and moist).
Place patties on grill over medium heat and cook about 12 minutes or until juices run clear when center of burger is pierced with tip of knife, turning over once.
(If you have a grill with widely spaced grates, you may want to place burgers on a perforated grill topper to keep them intact.)
Place burgers on warmed buns.
Serve with cucumber slices, lettuce leaves,
and green onions if you like.
Looking 4 german recipe called ( chicken glace )?
i no its made with white bread dont no what ingreadiances is in it but you roll it in a ball cook it in boiling hot water until soft. then u eat it with a white gravy something like cream of chicken on it. my whole family wants to no how to make it our mother just passed away in dec.and we couldnt find it in her recipes i thank the person who can help me to bring my moms memorie alive with our favorit childhood dish. (german food) maybe spelled wrong but sounds like i wrote it tks.Looking 4 german recipe called ( chicken glace )?
Chicken Glace de Viande (Mock Veal Glace de Viande)
Demiglace is actually any rich stock or broth that is reduced by half or three-quarters to enrich it; it is normally still a thin liquid. Glace de viande is normally reduced even more, by a factor of 8-9 and has a thick syrupy or paste-like consistency and is much richer. Veal glace de viande can sometimes be purchased, but is expensive, $40-50 per pint, and if you look at the list of ingredients, often has additives and other adulterants, which make it easier to make. This recipe is ';the real thing';, is easy to make, though time consuming, and much cheaper than the imitations you can buy. A little goes a long, long way, and it stores indefinitely in the freezer. Just knock off a couple tablespoonfuls, and add to any sauce to flavor it. This recipe provides double savings, since chicken is often on sale, and veal is rarely on sale at a decent price. This chicken glace de viande tastes almost identical to veal glace de viande.
2 cups 1 day 1 hour prep
10 lbs chicken legs with thigh (** Wait until they are on sale to make this!)
1 1/2-2 lbs bone-in country-style pork ribs
extra virgin olive oil, as needed
2-3 large onions, unpeeled,quartered
5-6 cloves garlic, unpeeled,lightly crushed
3-4 stalks celery, with leaves if possible,cut in 2 inch pieces
3-4 large carrots, scrubbed and cut in 2 inch pieces
2 plum tomatoes, quartered
1 bunch parsley stems (or 1 bunch parsley if desired)
3-4 large bay leaves
1 1/2 teaspoons whole black peppercorns
Combine all ingredients in a large (at least 12 quart) stock pot, fill three-quarters full with COLD water, and bring to a slow boil, skimming off any scum that rises to the surface.
Add more water to bring level to 1'; from top of pot, and return to a boil.
Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
Simmer for at least 24 hours, adding more water every couple of hours as needed.
While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
Discard solids.
Scrub pot well, and return to stovetop.
Degrease stock as completely as possible, and return to the pot.
You should have 4-5 quarts of stock at this point.
Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2陆 cups of thick syrup or paste remains).
You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn鈥檛 burn dry.
Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
Squeeze out all air, seal, and press to flatten.
Refrigerate until solidified, then freeze until needed.
To Use: Use in any recipe that calls for veal glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace, but you can still use a smaller amount of this.
Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).Looking 4 german recipe called ( chicken glace )?
Chicken Glace de Viande (Mock Veal Glace de Viande):
1 day 1 hour prep
2 cups
10 lbs chicken legs with thigh (** Wait until they are on sale to make this!)
1 1/2-2 lbs bone-in country-style pork ribs
extra virgin olive oil, as needed
2-3 large onions, unpeeled,quartered
5-6 cloves garlic, unpeeled,lightly crushed
3-4 stalks celery, with leaves if possible,cut in 2 inch pieces
3-4 large carrots, scrubbed and cut in 2 inch pieces
2 plum tomatoes, quartered
1 bunch parsley stems (or 1 bunch parsley if desired)
3-4 large bay leaves
1 1/2 teaspoons whole black peppercorns
1. Combine all ingredients in a large (at least 12 quart) stock pot, fill three-quarters full with COLD water, and bring to a slow boil, skimming off any scum that rises to the surface.
2. Add more water to bring level to 1'; from top of pot, and return to a boil.
3. Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
4. Simmer for at least 24 hours, adding more water every couple of hours as needed.
5. While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
6. When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
7. Discard solids.
8. Scrub pot well, and return to stovetop.
9. Degrease stock as completely as possible, and return to the pot.
10. You should have 4-5 quarts of stock at this point.
11. Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2陆 cups of thick syrup or paste remains).
12. You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn鈥檛 burn dry.
13. Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
14. Squeeze out all air, seal, and press to flatten.
15. Refrigerate until solidified, then freeze until needed.
16. To Use: Use in any recipe that calls for veal glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
17. If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace, but you can still use a smaller amount of this.
18. Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
19. Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
20. Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).burts bees
Chicken Glace de Viande (Mock Veal Glace de Viande)
Demiglace is actually any rich stock or broth that is reduced by half or three-quarters to enrich it; it is normally still a thin liquid. Glace de viande is normally reduced even more, by a factor of 8-9 and has a thick syrupy or paste-like consistency and is much richer. Veal glace de viande can sometimes be purchased, but is expensive, $40-50 per pint, and if you look at the list of ingredients, often has additives and other adulterants, which make it easier to make. This recipe is ';the real thing';, is easy to make, though time consuming, and much cheaper than the imitations you can buy. A little goes a long, long way, and it stores indefinitely in the freezer. Just knock off a couple tablespoonfuls, and add to any sauce to flavor it. This recipe provides double savings, since chicken is often on sale, and veal is rarely on sale at a decent price. This chicken glace de viande tastes almost identical to veal glace de viande.
2 cups 1 day 1 hour prep
10 lbs chicken legs with thigh (** Wait until they are on sale to make this!)
1 1/2-2 lbs bone-in country-style pork ribs
extra virgin olive oil, as needed
2-3 large onions, unpeeled,quartered
5-6 cloves garlic, unpeeled,lightly crushed
3-4 stalks celery, with leaves if possible,cut in 2 inch pieces
3-4 large carrots, scrubbed and cut in 2 inch pieces
2 plum tomatoes, quartered
1 bunch parsley stems (or 1 bunch parsley if desired)
3-4 large bay leaves
1 1/2 teaspoons whole black peppercorns
Combine all ingredients in a large (at least 12 quart) stock pot, fill three-quarters full with COLD water, and bring to a slow boil, skimming off any scum that rises to the surface.
Add more water to bring level to 1'; from top of pot, and return to a boil.
Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
Simmer for at least 24 hours, adding more water every couple of hours as needed.
While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
Discard solids.
Scrub pot well, and return to stovetop.
Degrease stock as completely as possible, and return to the pot.
You should have 4-5 quarts of stock at this point.
Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2陆 cups of thick syrup or paste remains).
You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn鈥檛 burn dry.
Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
Squeeze out all air, seal, and press to flatten.
Refrigerate until solidified, then freeze until needed.
To Use: Use in any recipe that calls for veal glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace, but you can still use a smaller amount of this.
Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).Looking 4 german recipe called ( chicken glace )?
Chicken Glace de Viande (Mock Veal Glace de Viande):
1 day 1 hour prep
2 cups
10 lbs chicken legs with thigh (** Wait until they are on sale to make this!)
1 1/2-2 lbs bone-in country-style pork ribs
extra virgin olive oil, as needed
2-3 large onions, unpeeled,quartered
5-6 cloves garlic, unpeeled,lightly crushed
3-4 stalks celery, with leaves if possible,cut in 2 inch pieces
3-4 large carrots, scrubbed and cut in 2 inch pieces
2 plum tomatoes, quartered
1 bunch parsley stems (or 1 bunch parsley if desired)
3-4 large bay leaves
1 1/2 teaspoons whole black peppercorns
1. Combine all ingredients in a large (at least 12 quart) stock pot, fill three-quarters full with COLD water, and bring to a slow boil, skimming off any scum that rises to the surface.
2. Add more water to bring level to 1'; from top of pot, and return to a boil.
3. Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
4. Simmer for at least 24 hours, adding more water every couple of hours as needed.
5. While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
6. When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
7. Discard solids.
8. Scrub pot well, and return to stovetop.
9. Degrease stock as completely as possible, and return to the pot.
10. You should have 4-5 quarts of stock at this point.
11. Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2陆 cups of thick syrup or paste remains).
12. You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn鈥檛 burn dry.
13. Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
14. Squeeze out all air, seal, and press to flatten.
15. Refrigerate until solidified, then freeze until needed.
16. To Use: Use in any recipe that calls for veal glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
17. If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace, but you can still use a smaller amount of this.
18. Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
19. Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
20. Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).
Can you give me a simple recipe for chicken barbecue? Just with simple ingredients...?
Just a very simple recipe for a marinade...I'm stupid when it comes to cooking....Can you give me a simple recipe for chicken barbecue? Just with simple ingredients...?
Jacky a simple marinade, 3 parts honey, 2 parts soy 1 part oyster sauce, 1 part hoisin. 1/2 tes spoon Dijon mustard. whisk altogether. add your chicken pieces to a zip lock bag pour in the marinade a refrigerate for 4 hours minimum,. BBQ on medium to high heat. make sure they don't burn or go black.
Damn am freezing here and your asking about BBQ recipe, where are you?
ChrisCan you give me a simple recipe for chicken barbecue? Just with simple ingredients...?
Barbecue Pulled Chicken
1 (8 ounce) can reduced-sodium tomato sauce
1 (4 ounce) can chopped green chilies, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Yield: 8 servings
Italian salad Dressing. It is amazing and very simple! Stab your raw chicken and stick it in a ziplock baggie half full of dressing in the fridge. You can marinate anything with italian dressing. Try marinating mushrooms, green/red/yellow pepper slices in a different ziploc with dressing and make shishkabobs. Love them!
I take prepared chicken, take it off the bone, put it in either my own homemade barbecue sauce, or buy Sweet Baby Ray's sauce [it is sweet] and slow cook it on the range in a sturdy pan. The chicken gets so tender, and then I put it on a bun. Yum. No marinade needed.
For this you do not even need a grill. Wash a place chicken parts in baking dish sprayed with cooking spray. Pour a bottle of your favorite BBQ sauce over chicken. Bake at 350F for 35 to 45 minutes or until temp of chicken meets safe requirements. Let set 10 minutes before serving.
1/2 c. soy sauce
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
this is tasty
best bet would be to marinate overnight and grill it.
if you are recipe challenged, its easy to just buy a jar of the best bbq sauce you can find, then just soak the chicken in it before cooking.. and reserve some (not touched by chicken) for dipping later
Get some chicken legs and prick them with a fork or knive, add some salt and pepper. then get a cooking brush or i always manage with a big spoon and put bbq sauce over them and put in the oven over high heat.
Jacky a simple marinade, 3 parts honey, 2 parts soy 1 part oyster sauce, 1 part hoisin. 1/2 tes spoon Dijon mustard. whisk altogether. add your chicken pieces to a zip lock bag pour in the marinade a refrigerate for 4 hours minimum,. BBQ on medium to high heat. make sure they don't burn or go black.
Damn am freezing here and your asking about BBQ recipe, where are you?
ChrisCan you give me a simple recipe for chicken barbecue? Just with simple ingredients...?
Barbecue Pulled Chicken
1 (8 ounce) can reduced-sodium tomato sauce
1 (4 ounce) can chopped green chilies, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Yield: 8 servings
Italian salad Dressing. It is amazing and very simple! Stab your raw chicken and stick it in a ziplock baggie half full of dressing in the fridge. You can marinate anything with italian dressing. Try marinating mushrooms, green/red/yellow pepper slices in a different ziploc with dressing and make shishkabobs. Love them!
I take prepared chicken, take it off the bone, put it in either my own homemade barbecue sauce, or buy Sweet Baby Ray's sauce [it is sweet] and slow cook it on the range in a sturdy pan. The chicken gets so tender, and then I put it on a bun. Yum. No marinade needed.
For this you do not even need a grill. Wash a place chicken parts in baking dish sprayed with cooking spray. Pour a bottle of your favorite BBQ sauce over chicken. Bake at 350F for 35 to 45 minutes or until temp of chicken meets safe requirements. Let set 10 minutes before serving.
1/2 c. soy sauce
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
this is tasty
best bet would be to marinate overnight and grill it.
if you are recipe challenged, its easy to just buy a jar of the best bbq sauce you can find, then just soak the chicken in it before cooking.. and reserve some (not touched by chicken) for dipping later
Get some chicken legs and prick them with a fork or knive, add some salt and pepper. then get a cooking brush or i always manage with a big spoon and put bbq sauce over them and put in the oven over high heat.
I need a recipe for chicken wing dip that is not spicy?
for my food day at school please help me it has to fit 20 people plz help meI need a recipe for chicken wing dip that is not spicy?
Buffalo Chicken Dip
INGREDIENTS (Nutrition)
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot庐)
1 1/2 cups shredded Cheddar cheese
http://allrecipes.com/Recipe/Buffalo-Chi鈥?/a>I need a recipe for chicken wing dip that is not spicy?
1 egg
1 tablespoon water
2/3 cup dry bread crumbs
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1/2 teaspoon paprika
10 whole chicken wings
DIPPING SAUCE:
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/2 teaspoon salsa
Directions:
In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, onion powder, basil, cayenne, garlic salt and paprika.
Cut chicken wings into three sections; discard wing tip sections. Dip chicken wings into egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425掳 for 25-30 minutes or until juices run clear, turning every 10 minutes.
In a small bowl, combine the sauce ingredients. Serve with chicken wings. Yield: 6 servings.
ZESTY LEMON DIPPING SAUCE
1/4 cup olive oil
1/4 cup butter
1 lemon
3-4 cloves garlic, peeled
1/4 teaspoon each basil and oregano
2 tablespoons fresh Italian parsley
cracked black pepper, to taste
pinch of paprika
dash of Frank's Hot Sauce (optional)
Microwave olive oil for 30 seconds, or just until hot. Add butter, paprika and herbs.
Into a blender bowl, scrape the zest of the lemon using a zester, vegetable peeler, or grater. The zest is the yellow skin on the lemon - avoid getting any of the white portion because it's bitter. The lemon flavor and oil is all contained in the yellow portion.
Squeeze the lemon juice into the blender container, removing any seeds. Add garlic and process. Allow garlic to sit in lemon juice for 2-3 minutes; this takes the ';raw'; edge off the garlic.
Add hot oil and butter mixture, process another 10 seconds.
For a variation, stir in a dash of Frank's Hot Sauce, Texas Pete or green or red Tabasco sauce just before serving.
Use as a dipping sauce for grilled shrimp, or pour over grilled fish or lobster, just before serving.
Quahogs on the half-shell: Freeze quahogs until they open slightly, then pry open (20-30 minutes). Place on grill until cooked, and spoon 1 teaspoon of dipping sauce (with Frank's Hot sauce) over each one. Old Salts will eat the quahogs without cooking.
Can also be brushed over seafood during grilling.
Food Safety Tip: If you use this for brushing raw seafood on the grill, use a separate portion and discard remainder. Save a ';clean'; batch to serve as dipping sauce.
///////////////
I make my wings into honey barbecue wings, I don't like hotwings.
It is super simple, you take the wings and bake them on the little cookie sheets that have 1/2 inch sides. I line mine with foil first just to avoid a gross cleanup. Dust them with garlic powder and salt, and bake until cooked thoroughly. Next, you pour an entire bottle of BBQ sauce (I only use bullseye, Kraft tastes like ketchup and vinegar, ewww) into a large bowl, and add 2-3 TBSp of honey, and whisk until blended. Next, you add 4-5 of the wings and toss to coat. Place the wings back on the pan, and bake another 10-25 minutes, until the sauce is sticky, not slimy.
You need to increase the recipe for the number of wings you are making. One 3lb bag of wings needs 1 bottle of sauce.
I serve mine with extra bbq sauce and ranch salad dressing, alongside baby carrots and short stalks of celery!
RANCH DIP
1 c. sour cream
1/2 c. Rancher's choice creamy dressing
1/4 c. (1 oz.) Kraft 100% grated Parmesan cheese
2 tbsp. sliced green onion
Mix ingredients, refrigerate. Serve with vegetable dippers or crackers. Makes about 1 1/2 cups
OR
BBQ DIP
1 pt. water
1 qt. vinegar
1 lb. butter
1/4 c. salt
1 tsp. pepper
1/4 c. Worcestershire sauce
Heat until butter melts. Dip chicken in and place on grill or oven. Baste with the rest of dip
OR
BEST BBQ DIP
1 c. bottled BBQ sauce
1 c. orange marmalade
1 (1 - 1 1/2 oz.) pkg. dry onion soup mix
Mix all ingredients. Allow flavors to blend. Serve warm or cold. Good on chicken nuggets.
OR
HONEY BBQ SAUCE
2 c. ketchup
1/2 c. honey
1/4 c. Worcestershire sauce
Combine all ingredients together. Let stand at room temperature for several hours allowing flavors to blend. Use your favorite BB meats: ribs, steaks, poultry, etc.; basting frequently.
JM
Buffalo Chicken Dip
INGREDIENTS (Nutrition)
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot庐)
1 1/2 cups shredded Cheddar cheese
http://allrecipes.com/Recipe/Buffalo-Chi鈥?/a>I need a recipe for chicken wing dip that is not spicy?
1 egg
1 tablespoon water
2/3 cup dry bread crumbs
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1/2 teaspoon paprika
10 whole chicken wings
DIPPING SAUCE:
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/2 teaspoon salsa
Directions:
In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, onion powder, basil, cayenne, garlic salt and paprika.
Cut chicken wings into three sections; discard wing tip sections. Dip chicken wings into egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425掳 for 25-30 minutes or until juices run clear, turning every 10 minutes.
In a small bowl, combine the sauce ingredients. Serve with chicken wings. Yield: 6 servings.
ZESTY LEMON DIPPING SAUCE
1/4 cup olive oil
1/4 cup butter
1 lemon
3-4 cloves garlic, peeled
1/4 teaspoon each basil and oregano
2 tablespoons fresh Italian parsley
cracked black pepper, to taste
pinch of paprika
dash of Frank's Hot Sauce (optional)
Microwave olive oil for 30 seconds, or just until hot. Add butter, paprika and herbs.
Into a blender bowl, scrape the zest of the lemon using a zester, vegetable peeler, or grater. The zest is the yellow skin on the lemon - avoid getting any of the white portion because it's bitter. The lemon flavor and oil is all contained in the yellow portion.
Squeeze the lemon juice into the blender container, removing any seeds. Add garlic and process. Allow garlic to sit in lemon juice for 2-3 minutes; this takes the ';raw'; edge off the garlic.
Add hot oil and butter mixture, process another 10 seconds.
For a variation, stir in a dash of Frank's Hot Sauce, Texas Pete or green or red Tabasco sauce just before serving.
Use as a dipping sauce for grilled shrimp, or pour over grilled fish or lobster, just before serving.
Quahogs on the half-shell: Freeze quahogs until they open slightly, then pry open (20-30 minutes). Place on grill until cooked, and spoon 1 teaspoon of dipping sauce (with Frank's Hot sauce) over each one. Old Salts will eat the quahogs without cooking.
Can also be brushed over seafood during grilling.
Food Safety Tip: If you use this for brushing raw seafood on the grill, use a separate portion and discard remainder. Save a ';clean'; batch to serve as dipping sauce.
///////////////
I make my wings into honey barbecue wings, I don't like hotwings.
It is super simple, you take the wings and bake them on the little cookie sheets that have 1/2 inch sides. I line mine with foil first just to avoid a gross cleanup. Dust them with garlic powder and salt, and bake until cooked thoroughly. Next, you pour an entire bottle of BBQ sauce (I only use bullseye, Kraft tastes like ketchup and vinegar, ewww) into a large bowl, and add 2-3 TBSp of honey, and whisk until blended. Next, you add 4-5 of the wings and toss to coat. Place the wings back on the pan, and bake another 10-25 minutes, until the sauce is sticky, not slimy.
You need to increase the recipe for the number of wings you are making. One 3lb bag of wings needs 1 bottle of sauce.
I serve mine with extra bbq sauce and ranch salad dressing, alongside baby carrots and short stalks of celery!
RANCH DIP
1 c. sour cream
1/2 c. Rancher's choice creamy dressing
1/4 c. (1 oz.) Kraft 100% grated Parmesan cheese
2 tbsp. sliced green onion
Mix ingredients, refrigerate. Serve with vegetable dippers or crackers. Makes about 1 1/2 cups
OR
BBQ DIP
1 pt. water
1 qt. vinegar
1 lb. butter
1/4 c. salt
1 tsp. pepper
1/4 c. Worcestershire sauce
Heat until butter melts. Dip chicken in and place on grill or oven. Baste with the rest of dip
OR
BEST BBQ DIP
1 c. bottled BBQ sauce
1 c. orange marmalade
1 (1 - 1 1/2 oz.) pkg. dry onion soup mix
Mix all ingredients. Allow flavors to blend. Serve warm or cold. Good on chicken nuggets.
OR
HONEY BBQ SAUCE
2 c. ketchup
1/2 c. honey
1/4 c. Worcestershire sauce
Combine all ingredients together. Let stand at room temperature for several hours allowing flavors to blend. Use your favorite BB meats: ribs, steaks, poultry, etc.; basting frequently.
JM
What is an easy recipe for a Portobello-Chicken Panini ?
I'm just starting to cook, so I can't have the recipe complicated, and it would be nice if it was cheap. Thank you.What is an easy recipe for a Portobello-Chicken Panini ?
Cook you chicken breast until done.
Stir fry your mushrooms until done.
Assemble you sandwich and place on your panini after
brushing it with olive oil.
Toast until brown 4-7 minutes.
Cook you chicken breast until done.
Stir fry your mushrooms until done.
Assemble you sandwich and place on your panini after
brushing it with olive oil.
Toast until brown 4-7 minutes.
I need a chicken recipe help!?
I have broccoli, asiago cheese, chedder, broth, in my kitchen.I need a chicken recipe help!?
Here's a suggestion: chop the broccoli and steam it for about 5 minutes (you don't want to steam it too long, because you're going to stick it in the oven with the chicken). Shred the asiago and cheddar, then mix them together.
Season the chicken with salt and pepper, then place in a baking dish. Sprinkle the cheeses over the chicken, then add the chopped broccoli. Put it in a 350 oven and bake for half an hour. I know this doesn't sound like much, but I hope it's good! Good luck!I need a chicken recipe help!?
Chicken should be baked in a small amount of broth.
Cook the broccoli on the stove... don't overcook.
You can either serve chicken and broccoli or you could make a soup out of it and sprinkle the cheese on the top of the bowl. If you have butter and chicken breasts and rice you could come up with one helluva dish.
JUST TRY THIS WAY MUCH BETTER you'll adore them and almost everyone i know has the ingredients in there kitchen
RECIPE INGREDIENTS
One 10- or 11-inch flour tortilla
1 large leaf romaine lettuce, crunchy stem removed
1 half-breast teriyaki-grilled chicken or any grilled chicken, shredded
1/3 cup cooked rice
1/4 cup grated carrot
1 green onion, white and 2-inches of green part only, thinly sliced
3 tablespoons hoisin sauce
RECIPE METHOD
Soften the tortilla for easy rolling by warming it in a microwave oven on high heat for 10 seconds. Alternatively, place the tortilla in a large nonstick skillet over medium-high heat, cook one side until warm, about 15 seconds, then flip and cook the other side.
Line the warmed tortilla with the lettuce leaf. In a small bowl, combine the chicken, rice, carrot, and green onion. Add the hoisin and toss to mix well. Arrange the chicken in a 2-by-5-inch rectangle on the lower half of the tortilla. Fold in the sides of the tortilla, towards the center, over the filling. Now fold the bottom edge of the tortilla towards the center, up and over the filling, and continue gently rolling to completely wrap the tortilla around the filling. Cover with plastic wrap and it's ready for the lunch box. Refrigerate until ready to eat. If desired, warm the wrap in a microwave oven for 1 to 2 minutes
~~~~~~~~~~~~~ it's a chicken wrap/sandwich~~~~~~~~~~~~~
You could chop the chicken up and sautee it in a pan and then add the broth and broccoli, a friend says its good and he is a chef. He also says if you have pasta you could put the chicken, broth, and broccoli over past and the broth would act like a sauce.
Here's a suggestion: chop the broccoli and steam it for about 5 minutes (you don't want to steam it too long, because you're going to stick it in the oven with the chicken). Shred the asiago and cheddar, then mix them together.
Season the chicken with salt and pepper, then place in a baking dish. Sprinkle the cheeses over the chicken, then add the chopped broccoli. Put it in a 350 oven and bake for half an hour. I know this doesn't sound like much, but I hope it's good! Good luck!I need a chicken recipe help!?
Chicken should be baked in a small amount of broth.
Cook the broccoli on the stove... don't overcook.
You can either serve chicken and broccoli or you could make a soup out of it and sprinkle the cheese on the top of the bowl. If you have butter and chicken breasts and rice you could come up with one helluva dish.
JUST TRY THIS WAY MUCH BETTER you'll adore them and almost everyone i know has the ingredients in there kitchen
RECIPE INGREDIENTS
One 10- or 11-inch flour tortilla
1 large leaf romaine lettuce, crunchy stem removed
1 half-breast teriyaki-grilled chicken or any grilled chicken, shredded
1/3 cup cooked rice
1/4 cup grated carrot
1 green onion, white and 2-inches of green part only, thinly sliced
3 tablespoons hoisin sauce
RECIPE METHOD
Soften the tortilla for easy rolling by warming it in a microwave oven on high heat for 10 seconds. Alternatively, place the tortilla in a large nonstick skillet over medium-high heat, cook one side until warm, about 15 seconds, then flip and cook the other side.
Line the warmed tortilla with the lettuce leaf. In a small bowl, combine the chicken, rice, carrot, and green onion. Add the hoisin and toss to mix well. Arrange the chicken in a 2-by-5-inch rectangle on the lower half of the tortilla. Fold in the sides of the tortilla, towards the center, over the filling. Now fold the bottom edge of the tortilla towards the center, up and over the filling, and continue gently rolling to completely wrap the tortilla around the filling. Cover with plastic wrap and it's ready for the lunch box. Refrigerate until ready to eat. If desired, warm the wrap in a microwave oven for 1 to 2 minutes
~~~~~~~~~~~~~ it's a chicken wrap/sandwich~~~~~~~~~~~~~
You could chop the chicken up and sautee it in a pan and then add the broth and broccoli, a friend says its good and he is a chef. He also says if you have pasta you could put the chicken, broth, and broccoli over past and the broth would act like a sauce.
Chicken Recipe?
I am cooking chicken for dinner, tonight. I like to use recipe's, can anyone tell me a good and easy one.Chicken Recipe?
I've given this recipe to other people on here, and they all have liked it.
A really good way to cook it is to lightly coat in in flour, then sautee it in a pan with a little bit of oil and butter. Once they're golden in color, remove them and set aside.
Drain off any excess grease, but leave a little in the bottom of the pan. Sautee garlic and onions until soft. Add a little bit of white wine and cook for about 2 minutes. Add chicken stock or broth, and simmer for about 5 minutes. Add diced tomato and chopped up basil. Add the chicken back until it's fully cooked and warmed through.
Hope you like it.Chicken Recipe?
*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.
***************BEEF-BACON WRAP CHICKEN BREAST
4 whole chicken breasts
8 slices of bacon
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1/2 pt. sour cream
Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9';x13'; with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.
*********CHICKEN BREAST WITH LEMON
4 boneless chicken breasts
Flour for coating
Salt and pepper
1 tbsp. oil
5 tbsp. butter
2 tbsp. lemon juice
3 tbsp. chicken broth or stock
3 tbsp. chopped parsley
Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and saut茅 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips
try this site
Ingredients
Chicken breasts - 2
Garlic puree
Garlic - 4 cloves
Laughing cow cheese triangles - 4
Rashers of bacon - 4
Making Method
1.Make a slice across middle of chicken breast, spread a little garlic then put two cheese spread triangle into the chicken.
2. Turn over the chicken. wrap two rashers of bacon around each breast and hold in place with a skewer.
3. Place under grill and keep turning every ten minutes until the chicken in completely cooked through.
Serves: 2.
simple one is to coat the chicken breasts in ranch dressing (could also use mayo, Italian dressing Cesar dress) then drudge it in crushed Ritz crackers mixed with a little Parmesan cheese. Bake for 20-30 min until they are done.
If you are using cutup pieces of chicken, brush them with dijon mustard (such as Grey Poupon brand), preheat oven to 350F, put chicken in the oven (on a suitable baking dish, roasting pan or whatever you have) and bake for about one hour, or until done. When you slice into the meat, the juices should run clear. Another alternative is to use a Louisiana style hot sauce, such as Durkee's, Trappey's, Frank's or the Mexican sauce Chalula, rather than dijon mustard. Another option is to use a bottle of Teriyaki sauce. I think all 3 of these are tasty.
I wasn't sure what parts of the chicken you intended to prepare. This is one I like to make with breasts. And make sure you use hot picante sauce even if you're not a hot 'n' spicy kinda person. The final dish is not hot.
Spicy Cashew Chicken
3/4 cup hot Pace picante sauce
3 Tbs soy sauce
4 Tbs dry sherry (or white wine)
1/2 tsp red pepper sauce (or to taste)
1 Tbs sugar
1 1/2 Tbs corn starch
3 tsp light olive oil
3 large boneless, skinless chicken breasts cut into 1 inch squares
1 very large green pepper cut into 1 x 1/4 inch strips
9 green onions (with tops) cut into 1 inch pieces (or 1 chopped onion)
1/2 cup salted cashews
Rice: 2 1/2 cups water %26amp; 1 1/4 cup rice
Combine picante sauce, soy sauce, sherry, hot sauce,and sugar in a bowl. Whisk in cornstarch. (Must be whisked or it will clump.)
Heat oil in large skillet over medium heat.
Add chicken and green peppers.
Cook for 3 - 5 minutes.
Add green onions.
Cook for another 3 minutes or until chicken is done.
Add cashews and sauce mixture.
Cook and stir about 1 minute until sauce thickens.
Serve over rice.burts bees
I've given this recipe to other people on here, and they all have liked it.
A really good way to cook it is to lightly coat in in flour, then sautee it in a pan with a little bit of oil and butter. Once they're golden in color, remove them and set aside.
Drain off any excess grease, but leave a little in the bottom of the pan. Sautee garlic and onions until soft. Add a little bit of white wine and cook for about 2 minutes. Add chicken stock or broth, and simmer for about 5 minutes. Add diced tomato and chopped up basil. Add the chicken back until it's fully cooked and warmed through.
Hope you like it.Chicken Recipe?
*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.
***************BEEF-BACON WRAP CHICKEN BREAST
4 whole chicken breasts
8 slices of bacon
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1/2 pt. sour cream
Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9';x13'; with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.
*********CHICKEN BREAST WITH LEMON
4 boneless chicken breasts
Flour for coating
Salt and pepper
1 tbsp. oil
5 tbsp. butter
2 tbsp. lemon juice
3 tbsp. chicken broth or stock
3 tbsp. chopped parsley
Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and saut茅 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips
try this site
Ingredients
Chicken breasts - 2
Garlic puree
Garlic - 4 cloves
Laughing cow cheese triangles - 4
Rashers of bacon - 4
Making Method
1.Make a slice across middle of chicken breast, spread a little garlic then put two cheese spread triangle into the chicken.
2. Turn over the chicken. wrap two rashers of bacon around each breast and hold in place with a skewer.
3. Place under grill and keep turning every ten minutes until the chicken in completely cooked through.
Serves: 2.
simple one is to coat the chicken breasts in ranch dressing (could also use mayo, Italian dressing Cesar dress) then drudge it in crushed Ritz crackers mixed with a little Parmesan cheese. Bake for 20-30 min until they are done.
If you are using cutup pieces of chicken, brush them with dijon mustard (such as Grey Poupon brand), preheat oven to 350F, put chicken in the oven (on a suitable baking dish, roasting pan or whatever you have) and bake for about one hour, or until done. When you slice into the meat, the juices should run clear. Another alternative is to use a Louisiana style hot sauce, such as Durkee's, Trappey's, Frank's or the Mexican sauce Chalula, rather than dijon mustard. Another option is to use a bottle of Teriyaki sauce. I think all 3 of these are tasty.
I wasn't sure what parts of the chicken you intended to prepare. This is one I like to make with breasts. And make sure you use hot picante sauce even if you're not a hot 'n' spicy kinda person. The final dish is not hot.
Spicy Cashew Chicken
3/4 cup hot Pace picante sauce
3 Tbs soy sauce
4 Tbs dry sherry (or white wine)
1/2 tsp red pepper sauce (or to taste)
1 Tbs sugar
1 1/2 Tbs corn starch
3 tsp light olive oil
3 large boneless, skinless chicken breasts cut into 1 inch squares
1 very large green pepper cut into 1 x 1/4 inch strips
9 green onions (with tops) cut into 1 inch pieces (or 1 chopped onion)
1/2 cup salted cashews
Rice: 2 1/2 cups water %26amp; 1 1/4 cup rice
Combine picante sauce, soy sauce, sherry, hot sauce,and sugar in a bowl. Whisk in cornstarch. (Must be whisked or it will clump.)
Heat oil in large skillet over medium heat.
Add chicken and green peppers.
Cook for 3 - 5 minutes.
Add green onions.
Cook for another 3 minutes or until chicken is done.
Add cashews and sauce mixture.
Cook and stir about 1 minute until sauce thickens.
Serve over rice.
What is your favorite chicken leg recipe?
My favorite is fried chicken for chicken legs. The recipe from the old Fanny Famer Cookbook. Coat with spiced flour and fry in 1/2 inch of oil for 5 minutes uncovered. Turn and fry covered for ten minutes. Turn and fry another ten minutes covered. Then turn again and fry for 5 minutes uncovered.
The coating I use is 1/2 cup flour, 1 tablesppon paprika, 1 tsp each of onion powder and garlic powder, and a good shake of salt and a couple grinds of pepper. Mmmmm.What is your favorite chicken leg recipe?
I like oven barbecued chicken legs and rice. Here's my favorite (and easy) way to make them:
1 maxi package chicken legs
1 large bottle of your favorite barbecue sauce with honey or brown sugar
1 can pineapple chunks, drained
1 green bell pepper, seeded and chopped
Season legs with salt and pepper and place in baking dish. Sprinkle with pineapple and green pepper. Pour 1/2 of the sauce over the chicken, cover with foil and bake for 30 minutes at 350 degrees. Remove cover, drain excess liquid from pan and pour remaining sauce over them. Make sure that the sauce covers all of the legs well. Continue baking for an additional 20 minutes. Serve with rice.What is your favorite chicken leg recipe?
I gave you a quick and easy recipe for chicken legs when you asked the same question earlier
First brown your chicken legs in a frying pan with 2 tbsp of olive oil. Brown both sides of the chicken. Place in a casserole dish, sprinkle your spices over the chicken, mix the can of cream of chicken soup with 1/4 can of milk, pour over your chicken and bake in a 375 degree oven for 1 hour, serve over cooked rice
I choose organic or spring chicken. I put a little water with celery garlic onions in a pressure cooker. I pressure cook the legs for 8 - 10 minutes. Once I fast cooled the pressure cooker, I plunged the leg in ice bath . then put in in a mixture of evaporated milk egg and garlic salt or lightly seasoned salt and lots of pepper. I dust tit in a flour and a little panko mixture and deep fry in peanut oil at 375 until golden brown
Cheesy Chicken %26amp; Rice Casserole
1 can (10 3/4 ounces) Campbell's庐 Condensed Cream of Chicken Soup (Regular)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 chicken legs
1/2 cup shredded Cheddar cheese
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375掳F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
----------------------
One-Dish Chicken %26amp; Rice Bake
1 can Campbell's condensed Cream of Mushroom Soup
1 cup sour cream
6 tbsp butter
1 cup wate
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 chicken legs (about 1 pound)
In 2-quart shallow baking dish mix soup, water, rice, sour cream
butter, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
Bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
****I always add a packet of chicken gravy mix to the rice and soup, it REALLY transforms it into something good, in my opinion. Also, I have done this with pork chops, using, say, mushroom gravy packet
----------
brown the chicken in a pan for approximatley 10 min on each side
In a baking caserole, place the chicken.
you need 1 can of campbells mushroom soup
1 cup of milk mix milk and mushroom soup
pour it over the chicken , evenly
add 1 cup of rice, spread the rice arround in the sauce mix
add shredded cheese. 350 oven bake for 50 minutes.
-----
CHICKEN %26amp; RICE
2 legs of chicken
2 cans cream of chicken soup
1/2 c. butter
1-1/4 c. Minute Rice
Combine soups %26amp; butter in a saucepan. Heat until butter is melted, and soups are smooth %26amp; combined. Add uncooked rice to soup mixture. Put chicken into greased or sprayed pan. Pour soup mixture on top and cover tightly. Bake at 250 for 2-1/2 hrs
Chicken Drums:- Herbed^
8 Drumsticks.
3-4 Cloves of Garlic. (crushed)
2T Oregano, Rosemary, Thyme or Parsley. (fresh, chopped)
Zest of 2 Lemons.
2t Salt.
Ground Black Pepper.
Oil.
4 Carrots. (peeled)
4 Parsnips. (peeled)
Pre heat oven to 180C (350F)
a) Mix together garlic, herbs, lemon zest, 1t salt, 1T of oil.
b) Remove skin and knuckle from drumsticks (optional) and toss in the mixture to coat evenly. Place on oven tray lined with baking paper.
c) Cut carrots and parsnips into 录鈥檚 lengthways and toss in the remaining salt oil and herb mixture. Scatter around drumsticks.
d) Bake drumsticks, carrots and parsnips for 30 minutes.
You could use legs or thighs also
I love chicken Biryani: an Indian recipe of chicken leg pieces with lots of spices and herbs and cooked along with rice. U can check recipe at the following URL:
Marinaded overnight in vinegar + freshly round cumin %26amp; coriander seeds with garlic %26amp; some ginger. Then fried with onions and eaten in a bap with sliced avocado. And chili-pepper salad!
With a bit of natural yougart or soured cream.
KFC lol
The coating I use is 1/2 cup flour, 1 tablesppon paprika, 1 tsp each of onion powder and garlic powder, and a good shake of salt and a couple grinds of pepper. Mmmmm.What is your favorite chicken leg recipe?
I like oven barbecued chicken legs and rice. Here's my favorite (and easy) way to make them:
1 maxi package chicken legs
1 large bottle of your favorite barbecue sauce with honey or brown sugar
1 can pineapple chunks, drained
1 green bell pepper, seeded and chopped
Season legs with salt and pepper and place in baking dish. Sprinkle with pineapple and green pepper. Pour 1/2 of the sauce over the chicken, cover with foil and bake for 30 minutes at 350 degrees. Remove cover, drain excess liquid from pan and pour remaining sauce over them. Make sure that the sauce covers all of the legs well. Continue baking for an additional 20 minutes. Serve with rice.What is your favorite chicken leg recipe?
I gave you a quick and easy recipe for chicken legs when you asked the same question earlier
First brown your chicken legs in a frying pan with 2 tbsp of olive oil. Brown both sides of the chicken. Place in a casserole dish, sprinkle your spices over the chicken, mix the can of cream of chicken soup with 1/4 can of milk, pour over your chicken and bake in a 375 degree oven for 1 hour, serve over cooked rice
I choose organic or spring chicken. I put a little water with celery garlic onions in a pressure cooker. I pressure cook the legs for 8 - 10 minutes. Once I fast cooled the pressure cooker, I plunged the leg in ice bath . then put in in a mixture of evaporated milk egg and garlic salt or lightly seasoned salt and lots of pepper. I dust tit in a flour and a little panko mixture and deep fry in peanut oil at 375 until golden brown
Cheesy Chicken %26amp; Rice Casserole
1 can (10 3/4 ounces) Campbell's庐 Condensed Cream of Chicken Soup (Regular)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 chicken legs
1/2 cup shredded Cheddar cheese
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375掳F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
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One-Dish Chicken %26amp; Rice Bake
1 can Campbell's condensed Cream of Mushroom Soup
1 cup sour cream
6 tbsp butter
1 cup wate
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 chicken legs (about 1 pound)
In 2-quart shallow baking dish mix soup, water, rice, sour cream
butter, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
Bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
****I always add a packet of chicken gravy mix to the rice and soup, it REALLY transforms it into something good, in my opinion. Also, I have done this with pork chops, using, say, mushroom gravy packet
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brown the chicken in a pan for approximatley 10 min on each side
In a baking caserole, place the chicken.
you need 1 can of campbells mushroom soup
1 cup of milk mix milk and mushroom soup
pour it over the chicken , evenly
add 1 cup of rice, spread the rice arround in the sauce mix
add shredded cheese. 350 oven bake for 50 minutes.
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CHICKEN %26amp; RICE
2 legs of chicken
2 cans cream of chicken soup
1/2 c. butter
1-1/4 c. Minute Rice
Combine soups %26amp; butter in a saucepan. Heat until butter is melted, and soups are smooth %26amp; combined. Add uncooked rice to soup mixture. Put chicken into greased or sprayed pan. Pour soup mixture on top and cover tightly. Bake at 250 for 2-1/2 hrs
Chicken Drums:- Herbed^
8 Drumsticks.
3-4 Cloves of Garlic. (crushed)
2T Oregano, Rosemary, Thyme or Parsley. (fresh, chopped)
Zest of 2 Lemons.
2t Salt.
Ground Black Pepper.
Oil.
4 Carrots. (peeled)
4 Parsnips. (peeled)
Pre heat oven to 180C (350F)
a) Mix together garlic, herbs, lemon zest, 1t salt, 1T of oil.
b) Remove skin and knuckle from drumsticks (optional) and toss in the mixture to coat evenly. Place on oven tray lined with baking paper.
c) Cut carrots and parsnips into 录鈥檚 lengthways and toss in the remaining salt oil and herb mixture. Scatter around drumsticks.
d) Bake drumsticks, carrots and parsnips for 30 minutes.
You could use legs or thighs also
I love chicken Biryani: an Indian recipe of chicken leg pieces with lots of spices and herbs and cooked along with rice. U can check recipe at the following URL:
Marinaded overnight in vinegar + freshly round cumin %26amp; coriander seeds with garlic %26amp; some ginger. Then fried with onions and eaten in a bap with sliced avocado. And chili-pepper salad!
With a bit of natural yougart or soured cream.
KFC lol
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