i am a new chef and cooking chicken and dumplings for a small restaurant but i need to make alot of it, i have made small batches, but could use some help. i start with browning the chicken in the oven and then i put it in the pot with the stock, and add to it with all the spices, and i do drop dumplings. it is really good, but i could use some ideas i normally make about 2 gallons..i need about 5 gallons.I need a chicken and dumpling recipe for a restaurant.?
Since you say it's a small restaurant i'm assuming this isn't going on a buffet line
I think you have the right idea but for restaurant service you may want to re-think the order of preparation. We used to have the chicken and sauce base along with all veggies (except the peas) ready to go (cooked 90% and cooled). when we got an order we would poach the dumplings in stock while heating chicken and veggies in a pan in the oven. peas would be stirred in at the last minute.
Dumplings are better (i.e. lighter) if they are served immediately after cooking rather than being reheated or held on a hot line.I need a chicken and dumpling recipe for a restaurant.?
Sweetie,i am not a meat eater,nor do i have a recipe for you.However,you have a basic recipe to start with,if you can make 2 gallons,you can make 5 gallons.You simply need to experiment.You need to first up your ingredients.Find the balance you need to make 5 gallons instead of just the two.If you already have a starting recipe,your hardest work is done.You need to up your ingredients(use more of them).People,come to your restaurant,and keep coming back because you are authentic,and the foods good.They like your recipes,or they wouldnt come back.All you need to do is work out a ratio of the ingredients.Doing this involves experimenting.Simply use more ingredients to make more of the product.Good luck with your restaurant hun and have a good night!
Flat Dumplings
Quick and easy, great for chicken and dumplings.';
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chicken broth
1 egg, lightly beaten
1 tablespoon dried parsley
2 tablespoons minced onion
DIRECTIONS
Mix together flour, baking powder, and salt in medium bowl.
Stir together broth, egg, parsley, and onion. Add dry ingredients and stir until moistened.
Turn out on floured board, knead lightly. Roll to about 1/8 inch thick. Cut into circles and drop into boiling soup or broth. Reduce heat to medium, cook 15 minutes or until done.
Easiest answer is to just multiply your ingredients by 2.5 and make a large batch thusly in a really big pot. But seeing as you are a chef and doing restaraunt cooking, you'd likely know that one, and are just looking for some interesting bits to try.
I'm no professional, but I'd suggest pan-browning the chicken bits, and then deglazing the pan, and adding the result to the stock for a little extra chickeny kick. (if you're doing a ';home cookin' '; thing )
If its within budget, add a little bit of white truffle-infused olive oil to the stock for a wonderful, earthy, mushroomy hint of flavor to the end product.
For dumplings, an appropriately-sized ice cream scoop can speed up the process of dumpling making (for drop dumplings) and helps keep them quite uniform in size.
For dumpling variations, a semolina dumpling is a bit of a more rustic offering.. my personal recipe is to wisk together whole egg and softened butter... 1 egg per about 2 1/2 oz of butter as a rough ratio.. mix them well till they're about doubled in volume... then add the semolina flour at a 1:1 ratio with the amount of butter you use. if ya use 2 eggs, and 5 oz of butter, add 5 oz of semolina. 4 eggs, 10 oz of each, etc.
Toss in some parsley (for color and flavor), a little salt, and some nutmeg to taste.. (use Mace if you want a slightly subtler flavor).. but most importantly... take the resultant bowl of dough and let it sit covered in the refrigerator for about 20-25 minutes.. Semolina is a much coarser sort of flour than the norm, and it requires that long to really absorb the egg/butter/herb mixture and incorporate it well. Omitting the ';rest'; results in a very inferior dumpling.
You can also use Potato Flour for a ';potato dumpling'; variant.
Oooorrrrr... if ';health food'; is not a worry, and you want sheer flavor.. render down some bacon or fat back and use it as a partial substitute for some of the butter. Bacony flavor and chickeny flavor go very well together.
Just some notions.
1 can garlic chicken broth
2 cans cream of chicken soup
1/4 cup frozen corn
2 boneless skinless chicken breasts
1 cup Bisquick
1 cup milk (about)
pepper
Boil chicken in chicken broth until juices run clear.
Remove chicken from pan and add cream of chicken soup and corn to broth.
Bring to boil while cubing cooked chicken.
Mix together Bisquick, milk and pepper into a thick batter.
When pot has a rolling boil, drop batter in by the tablespoon around the edges to form dumplings
When pot returns to rolling boil turn heat down to low boil, for approximately 10 minutes, or until dumplings are done. They will lose there shine.
Add cubed chicken bake in for last 5 minutes, to reheat.
if you want more double the amount
Wednesday, August 18, 2010
I need a chicken recipe-please help?
really want to do my husband a nice meal,but im not a brilliant cook anyone got any nice/easy recipes using chicken
thanksI need a chicken recipe-please help?
Chargrilled and Peppered Chilli Chicken
Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes, plus time for chicken to come to room temperature
Cooking Time: 20 minutes
Ingredients
Main:
4 large skinless boneless chicken breasts, weighing about 200g each
1 tsp Chilli powder
1 tsp sweet paprika
2 tsp cracked black pepper
1 tsp garlic salt
1 tsp chopped thyme
1 tsp chopped parsley
1 tbsp Olive oil
Method
1. Remove the chicken from the fridge and allow about 1 hour to come to room temperature.
2. Mix together the spices, seasoning, herbs and half the olive oil.
3. Rub the mixture into the chicken.
4. Grill over hot coals or on a preheated, ridged, stove-top grill pan, for about 8 minutes on each side, basting with the remaining oil.
Serve with a mixed salad, rice or some baby boiled potatoes tossed in butter.I need a chicken recipe-please help?
Hi,
There is this little site I go to that lists a whole bunch of chicken recipes...more than 300 of them..
All free...you can tell that this person is not an expert at building sites and the he/she just wants to give out this info for free...
Grill a chicken breast, top it with a rasher or 2 of bacon, add grated cheddar and top with bbq sauce if you like it. It does go nice. The bbq sauce must be heated first. Serve with chips or your favourite potato, garlic bread, (goes lovely!) and salad or vegetables. This dish is called smothered chicken and I love it! Good luck x
If you have a closed top grill this is hard to beat.
Bud Butt Chicken
Start fire in grill
1 whole chicken thawed rinsed and patted dry
1 can of beer
drink or dispose of 1/3 of the beer fill can with crushed garlic and poultry spice.
Coat chicken in olive oil
cover with lowery's season salt (or similar) inside and out
rake coals away from center of grill place can of beer on center of grill place chicken over the can with the can in the chickens cavity. Stand the chicken up on the grill balancing on the legs and the can. cover the grill allow to cook for 1 and 1/2 hours checking for doneness with a meat thermo.
I like this; you can use it with thighs, breasts, drumbsticks.
Brown the chicken in a frying pan. Throw in a chopped onion, vegetables of your choice (I like broccoli, or snow peas, but you can use almost anything). Add a bay leaf and some chicken stock cubes or powder. Then add 1 cup of rice and 2 cups of water or chicken or vegetable stock. Turn it up to boil with the lid on. When it boils, turn to a low heat for 15 minute with the lid on. Turn of the heat for 5 minutes, stir, and it's ready to eat.
Roasting a chicken looks impressive and tastes good, but it's SO easy!
Just use a whole chicken and rinse it out really well. Sometimes they hide giblets in the cavity. Cut up a few carrots, celery stalks and part of an onion and stick the pieces inside the bird. Sprinkle some salt and pepper on the chicken and whatever other spices you want. Bake for about 2 hours at 350 degrees Fahrenheit. Depending on the weight of the chicken you may need to cook it a little more or less, but most cookbooks will have a meat cooking guide with times.
The vegetables will help flavor the chicken and will also help to keep it from drying out in the oven. But you probably don't want to eat them. They get pretty mushy and gross after baking for two hours.
Thai Chicken Curry.
Fry one chopped onion and 1 teaspoon crushed red chillis. Add 2 thinly sliced chicken breasts and stir fry until cooked through. Add 1 teaspoon caster sugar and 1 tablespoon thai fish sauce. Add 1 carton coconut cream (Sainsburys sell this) and heat through. Serve with cooked rice. Takes approx 15mins and serves 2.
You can add veg like sugar snaps/mangetout/thinly sliced pepper at the point when you stir-fry the chicken if you like. Alternatively you can cook stir-fry veg and serve it separately. Also adjust the amount of chilli for your preference. 1 teaspoon is prob mild-medium hot.
One of my family's favorite meals is Chicken Breasts with wild rice and tossed salad with chilled asparagus.
Super Easy: In heavy skillet with a lid, heat to medium high, add about 2 T. Olive Oil. Season 2 - 4 chicken breasts (with the rib bone) with salt and pepper. Brown chicken, both sides, in Olive Oil - about 2 - 3 minutes per side. Add about 1/4 cup either Catalina Salad Dressing, or Zesty Italian Salad Dressing, and 1/4 cup water. Slap on the lid, turn heat to low and simmer.
While chicken is simmering, follow instructions on the box of your favorite wild rice. Usually takes 25 - 30 minutes to simmer.
Put a can of asparagus in the freezer, toss a salad.
Set table, light candles, have a glass of white wine while you wait for dinner to finish. Turn off burners, remove asparagus from freezer, open and drain.
And dinner is served!
I have a very simple chicken recipe.
1. Take one chicken.
This will work with any chicken parts or even a whole chicken.
Rub the chicken with olive oil season with a mixture of salt and pepper (lightly) place in a baking dish and place in a 325 oven for about 40 minutes. Remove from the oven and lightly sprinkle with curry powder put back in the oven for about 15-20 minutes.
If cooking a whole chicken make sure to lightly oil and season the cavity also.
remove from the oven and allow to rest (about 15 minutes) under a foil tent.
Serve with rice and a vegetable of choice (I like summer squash with a bit of curry powder too)
It's easy and very tasty
Rotel Chicken Pasta
3-4 chicken breasts, cooked and shredded
1 can rotel and green chiles
12 oz velveeta
8 oz cream cheese
1 can cream chicken soup
7 oz angel hair pasta
Boil pasta according to package and set aside. Pour rotel into skillet, add velveeta, cream cheese and soup, melt. Add chicken,simmer for approx 10-15 minutes, stirring constantly. Add pasta. Serve warm. This is a good main dish.
go to bbc.co.uk/food i have found good recipes from there
I love to make this:
one package stove top stuffing mix (chicken flavor)
one can cream of mushroom soup
1/2 cup sour cream
4 boneless skinless chicken breasts (salt %26amp; pepper to taste)
Mix mushroom soup and sour cream together and set aside
Make stuffing per package directions and set aside
Place uncooked chicken breasts in a greased casserole dish and cover with soup/sour cream mixture, then top with stuffing. Bake in a 350 degree oven for 30 minutes and serve with a green salad and/or green beans. It's easy, fast and delicious.
Hope this helps!
You don't indicate whether you have a whole chicken, legs and thighs, or what. But here is a good recipe I use often. You'll need some mayo and either some flavored breadcrumbs or flavored crackers (Ritz, Triscuits, etc.) crushed up into very fine particles. Preheat oven to 400 degrees. Brush pieces of chicken with the mayo, then coat them in the breadcrumbs (or crushed up crackers). Place on greased baking sheet and bake for approximately 20-25 minutes. The mayo keeps the chicken real moist.
thanksI need a chicken recipe-please help?
Chargrilled and Peppered Chilli Chicken
Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes, plus time for chicken to come to room temperature
Cooking Time: 20 minutes
Ingredients
Main:
4 large skinless boneless chicken breasts, weighing about 200g each
1 tsp Chilli powder
1 tsp sweet paprika
2 tsp cracked black pepper
1 tsp garlic salt
1 tsp chopped thyme
1 tsp chopped parsley
1 tbsp Olive oil
Method
1. Remove the chicken from the fridge and allow about 1 hour to come to room temperature.
2. Mix together the spices, seasoning, herbs and half the olive oil.
3. Rub the mixture into the chicken.
4. Grill over hot coals or on a preheated, ridged, stove-top grill pan, for about 8 minutes on each side, basting with the remaining oil.
Serve with a mixed salad, rice or some baby boiled potatoes tossed in butter.I need a chicken recipe-please help?
Hi,
There is this little site I go to that lists a whole bunch of chicken recipes...more than 300 of them..
All free...you can tell that this person is not an expert at building sites and the he/she just wants to give out this info for free...
Grill a chicken breast, top it with a rasher or 2 of bacon, add grated cheddar and top with bbq sauce if you like it. It does go nice. The bbq sauce must be heated first. Serve with chips or your favourite potato, garlic bread, (goes lovely!) and salad or vegetables. This dish is called smothered chicken and I love it! Good luck x
If you have a closed top grill this is hard to beat.
Bud Butt Chicken
Start fire in grill
1 whole chicken thawed rinsed and patted dry
1 can of beer
drink or dispose of 1/3 of the beer fill can with crushed garlic and poultry spice.
Coat chicken in olive oil
cover with lowery's season salt (or similar) inside and out
rake coals away from center of grill place can of beer on center of grill place chicken over the can with the can in the chickens cavity. Stand the chicken up on the grill balancing on the legs and the can. cover the grill allow to cook for 1 and 1/2 hours checking for doneness with a meat thermo.
I like this; you can use it with thighs, breasts, drumbsticks.
Brown the chicken in a frying pan. Throw in a chopped onion, vegetables of your choice (I like broccoli, or snow peas, but you can use almost anything). Add a bay leaf and some chicken stock cubes or powder. Then add 1 cup of rice and 2 cups of water or chicken or vegetable stock. Turn it up to boil with the lid on. When it boils, turn to a low heat for 15 minute with the lid on. Turn of the heat for 5 minutes, stir, and it's ready to eat.
Roasting a chicken looks impressive and tastes good, but it's SO easy!
Just use a whole chicken and rinse it out really well. Sometimes they hide giblets in the cavity. Cut up a few carrots, celery stalks and part of an onion and stick the pieces inside the bird. Sprinkle some salt and pepper on the chicken and whatever other spices you want. Bake for about 2 hours at 350 degrees Fahrenheit. Depending on the weight of the chicken you may need to cook it a little more or less, but most cookbooks will have a meat cooking guide with times.
The vegetables will help flavor the chicken and will also help to keep it from drying out in the oven. But you probably don't want to eat them. They get pretty mushy and gross after baking for two hours.
Thai Chicken Curry.
Fry one chopped onion and 1 teaspoon crushed red chillis. Add 2 thinly sliced chicken breasts and stir fry until cooked through. Add 1 teaspoon caster sugar and 1 tablespoon thai fish sauce. Add 1 carton coconut cream (Sainsburys sell this) and heat through. Serve with cooked rice. Takes approx 15mins and serves 2.
You can add veg like sugar snaps/mangetout/thinly sliced pepper at the point when you stir-fry the chicken if you like. Alternatively you can cook stir-fry veg and serve it separately. Also adjust the amount of chilli for your preference. 1 teaspoon is prob mild-medium hot.
One of my family's favorite meals is Chicken Breasts with wild rice and tossed salad with chilled asparagus.
Super Easy: In heavy skillet with a lid, heat to medium high, add about 2 T. Olive Oil. Season 2 - 4 chicken breasts (with the rib bone) with salt and pepper. Brown chicken, both sides, in Olive Oil - about 2 - 3 minutes per side. Add about 1/4 cup either Catalina Salad Dressing, or Zesty Italian Salad Dressing, and 1/4 cup water. Slap on the lid, turn heat to low and simmer.
While chicken is simmering, follow instructions on the box of your favorite wild rice. Usually takes 25 - 30 minutes to simmer.
Put a can of asparagus in the freezer, toss a salad.
Set table, light candles, have a glass of white wine while you wait for dinner to finish. Turn off burners, remove asparagus from freezer, open and drain.
And dinner is served!
I have a very simple chicken recipe.
1. Take one chicken.
This will work with any chicken parts or even a whole chicken.
Rub the chicken with olive oil season with a mixture of salt and pepper (lightly) place in a baking dish and place in a 325 oven for about 40 minutes. Remove from the oven and lightly sprinkle with curry powder put back in the oven for about 15-20 minutes.
If cooking a whole chicken make sure to lightly oil and season the cavity also.
remove from the oven and allow to rest (about 15 minutes) under a foil tent.
Serve with rice and a vegetable of choice (I like summer squash with a bit of curry powder too)
It's easy and very tasty
Rotel Chicken Pasta
3-4 chicken breasts, cooked and shredded
1 can rotel and green chiles
12 oz velveeta
8 oz cream cheese
1 can cream chicken soup
7 oz angel hair pasta
Boil pasta according to package and set aside. Pour rotel into skillet, add velveeta, cream cheese and soup, melt. Add chicken,simmer for approx 10-15 minutes, stirring constantly. Add pasta. Serve warm. This is a good main dish.
go to bbc.co.uk/food i have found good recipes from there
I love to make this:
one package stove top stuffing mix (chicken flavor)
one can cream of mushroom soup
1/2 cup sour cream
4 boneless skinless chicken breasts (salt %26amp; pepper to taste)
Mix mushroom soup and sour cream together and set aside
Make stuffing per package directions and set aside
Place uncooked chicken breasts in a greased casserole dish and cover with soup/sour cream mixture, then top with stuffing. Bake in a 350 degree oven for 30 minutes and serve with a green salad and/or green beans. It's easy, fast and delicious.
Hope this helps!
You don't indicate whether you have a whole chicken, legs and thighs, or what. But here is a good recipe I use often. You'll need some mayo and either some flavored breadcrumbs or flavored crackers (Ritz, Triscuits, etc.) crushed up into very fine particles. Preheat oven to 400 degrees. Brush pieces of chicken with the mayo, then coat them in the breadcrumbs (or crushed up crackers). Place on greased baking sheet and bake for approximately 20-25 minutes. The mayo keeps the chicken real moist.
What's a good CHICKEN recipe, like your favorite?
I need your help, all. I'm going to prepare dinner tonight and want to make something with chicken. *dun dun DUN* %26lt;_%26lt; I'm not that bad....
Anyway! I would like to do something different. Can you all provide me with your favorite chicken recipe? Oh, but please keep in mind that I'm somewhat a ';n00b'; cooker, soooo try to make it not too difficult... haha
I hope this all makes sense. Thanks for your suggestions! If my parents make it through dinner, that'll be a real achievement for me! ;)What's a good CHICKEN recipe, like your favorite?
Chicken Parmigiana -- Serves 2 but you can double or triple this recipe. Serve with garlic bread and pasta, salad too.
INGREDIENTS
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
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Creamy Swiss Chicken -- Serve with egg noodles.
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups white wine
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon mustard seed
1/2 cup sour cream
4 slices Swiss cheese
1/2 cup seasoned croutons
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soup, wine, garlic powder, cayenne pepper, mustard seed and sour cream and blend together; set aside.
Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all, then drizzle with melted butter.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Quick and Easy Chicken --
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
DIRECTIONS
Saute onion in oil until translucent.
Add chicken, and brown lightly.
Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.What's a good CHICKEN recipe, like your favorite?
Stuffed chicken thighs
This is far and away my favorite chicken recipe
Ingredients
Nonstick cooking spray, oil or butter
6 boneless, skinless chicken thighs
freshly ground black pepper
6 half-inch thick sticks of Swiss Gruyère cheese
3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham
3 fresh sage leaves, halved
coarse salt
1/3 cup freshly grated Parmesan cheese
1/3 cup dried breadcrumbs [not fresh]
2 tablespoons unsalted butter, cut into 6 pats
Method
Heat oven to 350°
Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly.
Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter.
Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops.
GARLIC CHEDDAR CHICKEN
INGREDIENTS
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
very good recipe. family favorite. :)
you can use whatever chicken you have for this recipe
Chicken and Mushrooms with Sour Cream Sauce
3 to 3 1/2 pounds chicken pieces
1/4 cup milk
1/2 cup flour
6 tablespoons butter
salt and pepper
8 ounces fresh sliced mushrooms
2 cups sour cream
paprika
Dip chicken pieces in milk then dredge in flour. Heat butter in a skillet over medium-low heat. Brown chicken pieces on all sides; transfer to a 3-quart casserole.
Sprinkle with salt and pepper. Brown mushrooms lightly in the same skillet; arrange over chicken and sprinkle with a little more salt and pepper.
Cover and bake at 350° F. 45 minutes.
Add sour cream, seasoned with 1/2 teaspoon of salt. Bake 10 minutes longer then sprinkle with paprika.
Serves 4.
A couple of simple favorites are Moo-shu Chicken and Carribian Jerk Chicken (you can find carribian marinades at the store). Both are fairly easy to do with the right ingredients.
This moo-shu recipe is fairly simple, but I'd add a little garlic and some hoisin sauce to the marinade, and have extra on hand as a condiment for the wraps:
http://chinesefood.about.com/od/poultryr…
Another thing you can do is simply pound out and marinate (for at least an hour) some chicken breasts in some white wine, adding garlic, salt, pepper, rosemary, paprika, and italian seasoning (you can modify it however you want and experiment). Throw it on the grill or cook it on the pan. Serve with a side of steamed broccoli, a sald, or something that will compliment it.
Or just let the chicken marinate in a jar of Sticky Fingers or Stubbs BBQ sauce before grilling. You can't go wrong with that! MMMM
Enjoy!
PS- thanks for making me hungry. :-P
I don't make anything complicated. I like
1) Shake n bake with boneless thin chicken breasts, and dip it in barbeque sauce
2) Hamburger Helper Cheesy Enchilada, and make it with cut up chicken instead of hamburger
3) Grill the chicken on both sides, cover in barbeque sauce, and bake on 350 or so for 5 minutes to really get the flavors in...
4) With chicken pieces/parts, I like to buy McKormicks seasoning and a bag to bake the chicken with.
Of course there are more that are more complicated but I couldn't recite it from memory...
wow... we have so many we love, it just depends on what our taste buds are wanting....... this is one we love and it is very easy....
Easy Baked Chicken
INGREDIENTS.....
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce ( i use Lawry's brand, not as salty)
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits (i use real bacon crumbled up)
1 tablespoon chopped fresh parsley, for garnish
DIRECTIONS.....
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Sprinkle with cheese, bacon and green onions the last 10-15 minutes. Garnish with parsley if desired and serve......
Good Eating...... : )
I like to fry chicken like normal then when it's done, dip it in honey, roll it in frosted flakes and deep-fry it again. add hot sauce to the honey and it has a tangy kind of thing going on.
Sesame Chicken over white rice w/ broccoli
I add some crushed pepper to the sauce for a little kick...
http://allrecipes.com/Recipe/Perfect-Ses…
my all time favorite is a hugarian dish called chicken paprikash . I love it and I cook any chance I get .
chicken cacciatore the way my mama makes it.
anything but kfc
HERB-ROASTED CHICKEN WITH LEMON GRASS
Ingredients: 3-3 1/2 pound broiler-fryer chicken
1 teaspoon finely shredded lemon peel
1 package(3 ounces) cream cheese,
softened
1 tablespoon of chopped fresh or 1
teaspoon of dried basil leaves
2 cups of cooked white rice
2 tablespoons of chopped, fresh
parsley
1 tablespoon of finely chopped lemon
grass
Preheat your oven to 375 degrees F. Mix your rice, parsley, lemongrass and lemon peel in a bowl. Fill the wishbone area, of your broiler-fryer chicken, with the rice mixture. Fasten the neck skin to the back of the chicken with a skewer. Fold the wings across the back, with the tips touching each other. Next, fill the body cavity with the rest of your rice mixture. Now tie the drumsticks together, or skewer them to the tail. Place your chicken, breast side up, on a rack in a shallow roasting pan. Mix your cream cheese and basil in a bowl. Then, loosen the breast skin, from the breast, as far back as possible, without tearing the skin. Spread your basil-cream cheese mixture in between the breast and the skin, and then cover the breast up with the skin. Place chicken in your oven, on the rack, and roast, uncovered, from 1 hour to 1 hour and 15 minutes or until drumstick is pulled out easily.
Makes enough servings for about 6, you might want to double the ingredients for this one.
BUTTERMILK FRIED CHICKEN
Ingredients:1 cup of all-purpose flower
1 teaspoon of paprika
1 teaspoon of salt
1/4 teaspoon of pepper
3-3 1/2 pound broiler-fryer chicken,
cut up
1 cup of buttermilk
vegetable oil
In a large bowl, mix your flour, paprika, salt and pepper. Take each piece of chicken and dip it in the buttermilk, then cover it completely in your flour mixture. Repeat the process for an added crispness. Heat the vegetable oil, to approximately 350-375 degrees F, in a 12-inch skillet(oil should be 1/4 inch deep). Place chicken in heated oil and cook for 10 minutes on one side, then turn and cook for 5 minutes on the other side. The skin of the chicken should now be lightly browned on both sides. Cover the pan tightly(if the pan can not be coverd tightly, add 1-2 tablespoons of water when the chicken is first placed in the pan), with a lid, and simmer for about 35 minutes, turning once or twice to ensure it is thoroughly done on both sides. The chicken is done when the juices run clear from the chicken, instead of a reddish color. Remove the cover during the last 5 minutes to increase crispness. This recipe also makes enough for six, because that was how many people lived in our house. This is the best fried chicken ever created. It is truely a representation of my grandmothers finest chicken, basic, but satisfying.
OVEN-BARBECUED CHICKEN
Ingredients:3-3 1/2 pound broiler-fryer chicken
3/4 cup of chili sauce
2 tablespoons of honey
2 tablespoons of soy sauce
1 teaspoon of dried mustard
1/2 teaspoon of prepared horseradish
1/2 of red pepper sauce
Preheat your oven to 375 degrees F. Place your broiler-fryer chicken, skin up, in an ungreased rectangular pan(13x9x2). Mix all of your remaining ingredients in a small bowl. Pour the entire contents of the bowl over your chicken, spreading the sauce evenly over the chicken. Cover the pan, with the chicken in it, with aluminum foil tightly. Bake it for approximately 30 minutes, then remove the foil and spoon sauce over the chicken. Finally, bake uncovered for another 30 minutes or until the juices run clear. Surprisingly enough this also makes enough for six helpings.acne treatment
Anyway! I would like to do something different. Can you all provide me with your favorite chicken recipe? Oh, but please keep in mind that I'm somewhat a ';n00b'; cooker, soooo try to make it not too difficult... haha
I hope this all makes sense. Thanks for your suggestions! If my parents make it through dinner, that'll be a real achievement for me! ;)What's a good CHICKEN recipe, like your favorite?
Chicken Parmigiana -- Serves 2 but you can double or triple this recipe. Serve with garlic bread and pasta, salad too.
INGREDIENTS
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Creamy Swiss Chicken -- Serve with egg noodles.
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups white wine
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon mustard seed
1/2 cup sour cream
4 slices Swiss cheese
1/2 cup seasoned croutons
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soup, wine, garlic powder, cayenne pepper, mustard seed and sour cream and blend together; set aside.
Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all, then drizzle with melted butter.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Quick and Easy Chicken --
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
DIRECTIONS
Saute onion in oil until translucent.
Add chicken, and brown lightly.
Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.What's a good CHICKEN recipe, like your favorite?
Stuffed chicken thighs
This is far and away my favorite chicken recipe
Ingredients
Nonstick cooking spray, oil or butter
6 boneless, skinless chicken thighs
freshly ground black pepper
6 half-inch thick sticks of Swiss Gruyère cheese
3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham
3 fresh sage leaves, halved
coarse salt
1/3 cup freshly grated Parmesan cheese
1/3 cup dried breadcrumbs [not fresh]
2 tablespoons unsalted butter, cut into 6 pats
Method
Heat oven to 350°
Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly.
Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter.
Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops.
GARLIC CHEDDAR CHICKEN
INGREDIENTS
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
very good recipe. family favorite. :)
you can use whatever chicken you have for this recipe
Chicken and Mushrooms with Sour Cream Sauce
3 to 3 1/2 pounds chicken pieces
1/4 cup milk
1/2 cup flour
6 tablespoons butter
salt and pepper
8 ounces fresh sliced mushrooms
2 cups sour cream
paprika
Dip chicken pieces in milk then dredge in flour. Heat butter in a skillet over medium-low heat. Brown chicken pieces on all sides; transfer to a 3-quart casserole.
Sprinkle with salt and pepper. Brown mushrooms lightly in the same skillet; arrange over chicken and sprinkle with a little more salt and pepper.
Cover and bake at 350° F. 45 minutes.
Add sour cream, seasoned with 1/2 teaspoon of salt. Bake 10 minutes longer then sprinkle with paprika.
Serves 4.
A couple of simple favorites are Moo-shu Chicken and Carribian Jerk Chicken (you can find carribian marinades at the store). Both are fairly easy to do with the right ingredients.
This moo-shu recipe is fairly simple, but I'd add a little garlic and some hoisin sauce to the marinade, and have extra on hand as a condiment for the wraps:
http://chinesefood.about.com/od/poultryr…
Another thing you can do is simply pound out and marinate (for at least an hour) some chicken breasts in some white wine, adding garlic, salt, pepper, rosemary, paprika, and italian seasoning (you can modify it however you want and experiment). Throw it on the grill or cook it on the pan. Serve with a side of steamed broccoli, a sald, or something that will compliment it.
Or just let the chicken marinate in a jar of Sticky Fingers or Stubbs BBQ sauce before grilling. You can't go wrong with that! MMMM
Enjoy!
PS- thanks for making me hungry. :-P
I don't make anything complicated. I like
1) Shake n bake with boneless thin chicken breasts, and dip it in barbeque sauce
2) Hamburger Helper Cheesy Enchilada, and make it with cut up chicken instead of hamburger
3) Grill the chicken on both sides, cover in barbeque sauce, and bake on 350 or so for 5 minutes to really get the flavors in...
4) With chicken pieces/parts, I like to buy McKormicks seasoning and a bag to bake the chicken with.
Of course there are more that are more complicated but I couldn't recite it from memory...
wow... we have so many we love, it just depends on what our taste buds are wanting....... this is one we love and it is very easy....
Easy Baked Chicken
INGREDIENTS.....
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce ( i use Lawry's brand, not as salty)
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits (i use real bacon crumbled up)
1 tablespoon chopped fresh parsley, for garnish
DIRECTIONS.....
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Sprinkle with cheese, bacon and green onions the last 10-15 minutes. Garnish with parsley if desired and serve......
Good Eating...... : )
I like to fry chicken like normal then when it's done, dip it in honey, roll it in frosted flakes and deep-fry it again. add hot sauce to the honey and it has a tangy kind of thing going on.
Sesame Chicken over white rice w/ broccoli
I add some crushed pepper to the sauce for a little kick...
http://allrecipes.com/Recipe/Perfect-Ses…
my all time favorite is a hugarian dish called chicken paprikash . I love it and I cook any chance I get .
chicken cacciatore the way my mama makes it.
anything but kfc
HERB-ROASTED CHICKEN WITH LEMON GRASS
Ingredients: 3-3 1/2 pound broiler-fryer chicken
1 teaspoon finely shredded lemon peel
1 package(3 ounces) cream cheese,
softened
1 tablespoon of chopped fresh or 1
teaspoon of dried basil leaves
2 cups of cooked white rice
2 tablespoons of chopped, fresh
parsley
1 tablespoon of finely chopped lemon
grass
Preheat your oven to 375 degrees F. Mix your rice, parsley, lemongrass and lemon peel in a bowl. Fill the wishbone area, of your broiler-fryer chicken, with the rice mixture. Fasten the neck skin to the back of the chicken with a skewer. Fold the wings across the back, with the tips touching each other. Next, fill the body cavity with the rest of your rice mixture. Now tie the drumsticks together, or skewer them to the tail. Place your chicken, breast side up, on a rack in a shallow roasting pan. Mix your cream cheese and basil in a bowl. Then, loosen the breast skin, from the breast, as far back as possible, without tearing the skin. Spread your basil-cream cheese mixture in between the breast and the skin, and then cover the breast up with the skin. Place chicken in your oven, on the rack, and roast, uncovered, from 1 hour to 1 hour and 15 minutes or until drumstick is pulled out easily.
Makes enough servings for about 6, you might want to double the ingredients for this one.
BUTTERMILK FRIED CHICKEN
Ingredients:1 cup of all-purpose flower
1 teaspoon of paprika
1 teaspoon of salt
1/4 teaspoon of pepper
3-3 1/2 pound broiler-fryer chicken,
cut up
1 cup of buttermilk
vegetable oil
In a large bowl, mix your flour, paprika, salt and pepper. Take each piece of chicken and dip it in the buttermilk, then cover it completely in your flour mixture. Repeat the process for an added crispness. Heat the vegetable oil, to approximately 350-375 degrees F, in a 12-inch skillet(oil should be 1/4 inch deep). Place chicken in heated oil and cook for 10 minutes on one side, then turn and cook for 5 minutes on the other side. The skin of the chicken should now be lightly browned on both sides. Cover the pan tightly(if the pan can not be coverd tightly, add 1-2 tablespoons of water when the chicken is first placed in the pan), with a lid, and simmer for about 35 minutes, turning once or twice to ensure it is thoroughly done on both sides. The chicken is done when the juices run clear from the chicken, instead of a reddish color. Remove the cover during the last 5 minutes to increase crispness. This recipe also makes enough for six, because that was how many people lived in our house. This is the best fried chicken ever created. It is truely a representation of my grandmothers finest chicken, basic, but satisfying.
OVEN-BARBECUED CHICKEN
Ingredients:3-3 1/2 pound broiler-fryer chicken
3/4 cup of chili sauce
2 tablespoons of honey
2 tablespoons of soy sauce
1 teaspoon of dried mustard
1/2 teaspoon of prepared horseradish
1/2 of red pepper sauce
Preheat your oven to 375 degrees F. Place your broiler-fryer chicken, skin up, in an ungreased rectangular pan(13x9x2). Mix all of your remaining ingredients in a small bowl. Pour the entire contents of the bowl over your chicken, spreading the sauce evenly over the chicken. Cover the pan, with the chicken in it, with aluminum foil tightly. Bake it for approximately 30 minutes, then remove the foil and spoon sauce over the chicken. Finally, bake uncovered for another 30 minutes or until the juices run clear. Surprisingly enough this also makes enough for six helpings.
Anyone got a good chicken recipe?
I just caught a nice big rooster.
Real pretty. Golden neck and back, big black tail feathers.
I think he's a bit on the ';mature'; side, so he's apt to be a tough.
I'll look forward to your answers while I sharpen the axe.Anyone got a good chicken recipe?
Sounds like a very handsome talking bird. I think you should use him as a breeder. The world needs more talking roosters, not fewer.Anyone got a good chicken recipe?
How dull; a real recipe!
Easy Chicken Marengo- 4-6 servings
First, get over RoHo.
Next:
In Dutch oven, brown 2 1/2 - 3 lbs chicken parts
combine with:
4 sm cans Prgresso Eggplant Caponata
2 jars olive condite
6 green peppers, sliced
6 onions, cut in wedges
1 lb mushrooms, halved
Bake covered, 1 hr @300*
Remove from oven and add 1/2 c red or rose wine
Back to oven for 1 1/2 - 2 hrs @325*
Serve with noodles or rice
(You may use 1/2 the peppers and olive condite and sub a can of chili tomatoes and chopped black olives. Feel free to use your imagination.)
I'd roast him low and slow on a rack, covered, over wine or broth with some onion, garlic, carrot, celery, peppercorns and possibly some rosemary sprigs in the liquid. Would make him tender and keep him juicy. Add some nice fingerling potatoes and roasted asparagus, a nice, big salad and you've got an easy, simple meal.
Well, you could beat him to death with the tenderizing mallet instead of wringing his neck, saving that much energy tenderizing him later, then leave him with your cat for an hour. That'll take care of the feathers. After further mallet control, I'd dump him in an oven-proof Dutch oven with butter and salt, and start on the rice.
It sounds as if he might be a tough old bird. He would serve a very, very long stretch if you make chicken noodle soup by the Campbell's recipe. I understand that every year of two they buy another chicken. I dearly love chicken and dumplings . I have even enjoyed a recipe with canned biscuits serving as the dumplings. That recipe is, of coarse, outlawed in Southwest Texas. If you are else where, tears come to my eyes, you might give it a try.
I love chicken cooked any way but baked. If I don't fry it I put it in a slow cooker with potatoes and scallions, a pat of butter and some herbs. I do chicken and dumplings in the slow cooker also. Poppy
STOP!!!!!!!!.........Please give him a pardon!
Maybe you could get some cash for that clunker.
have a bowl of cereal.
+
If you'd just left your post to the original I'm sure PETA would be tracking you, lol. I was about to give you a farm recipe.
I think you should spare him. I think there's still some pretty good cluck left in that rooster.
Well, it looks like we need an executive parden for RoHo. Time to break out the chicken flavored tofu!
I think RoHo deserves a reprieve! He's an old bird so deserves to live his elderly years in peace.
Looky here now son, did ya'll read? Little Lady Luck got herself a Foghorn Leghorn.
Real pretty. Golden neck and back, big black tail feathers.
I think he's a bit on the ';mature'; side, so he's apt to be a tough.
I'll look forward to your answers while I sharpen the axe.Anyone got a good chicken recipe?
Sounds like a very handsome talking bird. I think you should use him as a breeder. The world needs more talking roosters, not fewer.Anyone got a good chicken recipe?
How dull; a real recipe!
Easy Chicken Marengo- 4-6 servings
First, get over RoHo.
Next:
In Dutch oven, brown 2 1/2 - 3 lbs chicken parts
combine with:
4 sm cans Prgresso Eggplant Caponata
2 jars olive condite
6 green peppers, sliced
6 onions, cut in wedges
1 lb mushrooms, halved
Bake covered, 1 hr @300*
Remove from oven and add 1/2 c red or rose wine
Back to oven for 1 1/2 - 2 hrs @325*
Serve with noodles or rice
(You may use 1/2 the peppers and olive condite and sub a can of chili tomatoes and chopped black olives. Feel free to use your imagination.)
I'd roast him low and slow on a rack, covered, over wine or broth with some onion, garlic, carrot, celery, peppercorns and possibly some rosemary sprigs in the liquid. Would make him tender and keep him juicy. Add some nice fingerling potatoes and roasted asparagus, a nice, big salad and you've got an easy, simple meal.
Well, you could beat him to death with the tenderizing mallet instead of wringing his neck, saving that much energy tenderizing him later, then leave him with your cat for an hour. That'll take care of the feathers. After further mallet control, I'd dump him in an oven-proof Dutch oven with butter and salt, and start on the rice.
It sounds as if he might be a tough old bird. He would serve a very, very long stretch if you make chicken noodle soup by the Campbell's recipe. I understand that every year of two they buy another chicken. I dearly love chicken and dumplings . I have even enjoyed a recipe with canned biscuits serving as the dumplings. That recipe is, of coarse, outlawed in Southwest Texas. If you are else where, tears come to my eyes, you might give it a try.
I love chicken cooked any way but baked. If I don't fry it I put it in a slow cooker with potatoes and scallions, a pat of butter and some herbs. I do chicken and dumplings in the slow cooker also. Poppy
STOP!!!!!!!!.........Please give him a pardon!
Maybe you could get some cash for that clunker.
have a bowl of cereal.
+
If you'd just left your post to the original I'm sure PETA would be tracking you, lol. I was about to give you a farm recipe.
I think you should spare him. I think there's still some pretty good cluck left in that rooster.
Well, it looks like we need an executive parden for RoHo. Time to break out the chicken flavored tofu!
I think RoHo deserves a reprieve! He's an old bird so deserves to live his elderly years in peace.
Looky here now son, did ya'll read? Little Lady Luck got herself a Foghorn Leghorn.
Wednesday, July 28, 2010
Cheesecake Factory's Orange Chicken Recipe?
Does anyone have a recipe that's like the Cheesecake Factory's Orange Chicken? I love that dish, but I live in Australia and we don't have CF here. Thanks to anyone that can help!Cheesecake Factory's Orange Chicken Recipe?
the chicken is slightly floured and pan fried
the sauce according to a food prep person who works there is corn starch, orange juice concentrate, hirsh, grated ginger, and orange zest..the sauce is in a large plastic jug...so they must make a large amount at onceCheesecake Factory's Orange Chicken Recipe?
According to the reviews on the website, this recipe tastes exactly like the Orange Chicken from the Cheesecake Factory:
Asian Orange Chicken
';A delicious citrus chicken recipe reminiscent of the orange chicken from a popular restaurant in the mall.';
INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
the chicken is slightly floured and pan fried
the sauce according to a food prep person who works there is corn starch, orange juice concentrate, hirsh, grated ginger, and orange zest..the sauce is in a large plastic jug...so they must make a large amount at onceCheesecake Factory's Orange Chicken Recipe?
According to the reviews on the website, this recipe tastes exactly like the Orange Chicken from the Cheesecake Factory:
Asian Orange Chicken
';A delicious citrus chicken recipe reminiscent of the orange chicken from a popular restaurant in the mall.';
INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Chicken and Shrimp a la greco...does anyone know the recipe..its in a delicious cream sauce?
This is the one my mother's family used (their last name, Greco):
6 large or 12 small chicken thighs
2 Tbl. olive oil
salt and freshly ground black pepper
1 lb. medium shrimp, peeled (reserve shells)
1 medium onion, chopped
1 lb. ripe tomatoes, seeded and chopped
1/2 C dry white wine
1 Tbl. Pernod or other anise based liqueur
1 C milk
4 cloves garlic
2 Tbl. Italian parsley, chopped
1/4 C whole toasted almonds
Rinse and pat chicken dry. Trim and discard as much fat a possible. Brown chicken in oil, seasoning lightly with salt and pepper. Remove chicken from pan and drain fat. Cook shells, onions and tomatoes in the pan, stirring regularly until tomatoes go dry, about 10 minutes. Add the wine, Pernod, water and the chicken to the pan. Simmer uncovered 30 minutes
Process the remaining ingredients (except the shrimp) to a paste, using a bit of cooking liquid to make it smooth. Remove the shells and add the shrimp to the pan. Add the paste and stir to thicken the sauce. Cook 5 minutes more. Taste for salt, pepper and perhaps a pinch or sugar. Serve with rough textured bread.
Serves 6.
Serve with a full flavored Chardonnay, Sauvignon Blanc or a light fruity Zinfandel, a Beaujolais, or a Barbera or Dolcetto.Chicken and Shrimp a la greco...does anyone know the recipe..its in a delicious cream sauce?
yea half a cup of shrimp half a cup of chicken $hit three fourths of a geckos penis and three gallons of mixed seamen
6 large or 12 small chicken thighs
2 Tbl. olive oil
salt and freshly ground black pepper
1 lb. medium shrimp, peeled (reserve shells)
1 medium onion, chopped
1 lb. ripe tomatoes, seeded and chopped
1/2 C dry white wine
1 Tbl. Pernod or other anise based liqueur
1 C milk
4 cloves garlic
2 Tbl. Italian parsley, chopped
1/4 C whole toasted almonds
Rinse and pat chicken dry. Trim and discard as much fat a possible. Brown chicken in oil, seasoning lightly with salt and pepper. Remove chicken from pan and drain fat. Cook shells, onions and tomatoes in the pan, stirring regularly until tomatoes go dry, about 10 minutes. Add the wine, Pernod, water and the chicken to the pan. Simmer uncovered 30 minutes
Process the remaining ingredients (except the shrimp) to a paste, using a bit of cooking liquid to make it smooth. Remove the shells and add the shrimp to the pan. Add the paste and stir to thicken the sauce. Cook 5 minutes more. Taste for salt, pepper and perhaps a pinch or sugar. Serve with rough textured bread.
Serves 6.
Serve with a full flavored Chardonnay, Sauvignon Blanc or a light fruity Zinfandel, a Beaujolais, or a Barbera or Dolcetto.Chicken and Shrimp a la greco...does anyone know the recipe..its in a delicious cream sauce?
yea half a cup of shrimp half a cup of chicken $hit three fourths of a geckos penis and three gallons of mixed seamen
I need an easy chicken recipe?
I've got some boneless skinless chicken breast that I need to use up, but I'm out of ideas for what to do with it. I'm a beginner cook, so the easier the better for me. I don't mind something that takes time, just not complicated. Everything I seem to find has either mushrooms or onions and I can't stand either. So if anyone has any good recipes I would greatly appreciate it.I need an easy chicken recipe?
i can't eat dairy either so I know they will work for you :) all are very easy to make using simple ingredients.
Delicious Baked Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 tablespoon olive oil
1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
Baked Honey Mustard Chicken
INGREDIENTS:
6 skinless, boneless chicken
breast halves
salt and pepper to taste
1/2 cup honey 1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Easy Garlic and Rosemary Chicken
INGREDIENTS:
2 skinless, boneless chicken
breasts
2 cloves garlic, chopped 2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Easy Grilled Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 cup fat free Italian-style
dressing 1 green bell pepper
1 red bell pepper
1 zucchini
DIRECTIONS:
1. Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. Grill chicken and veggies over medium heat.
Easy Grilled Chicken Teriyaki
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 cup teriyaki sauce
1/4 cup lemon juice 2 teaspoons minced fresh
garlic
2 teaspoons sesame oil
DIRECTIONS:
1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.I need an easy chicken recipe?
well our favorite chicken recipe uses cream of mushroom soup but you can't taste the mushrooms i promise! you could also replace it with cream of chicken soup
preheat oven to 375 peel %26amp; slice 6 potatoes (i've also used the canned potatoes %26amp; they come out less crunchy that way %26amp; it's less work!) lay them in the bottom of a baking dish then open up a can or two of green beans spread them out on top of the potatoes then put the chicken on top of that then in a bowl mix cream of mushroom soup or cream of chicken soup with some ranch to your likeing then put that over the chicken %26amp; cover it with foil then bake it for an hour or until the chicken is done. we typically don't have any left overs at all when i make this
hello,you can grill them,pan sear them then finish in the oven,slice thin and use with a pasta dish,if your a little adventurous you can make a chicken soup,cream or noodle,chicken pot pie..very versatile product..
whatever you make i,m sure it will be fine!!
http://allrecipes.com/
at the top of the page they have a search section where you can enter a key word....in your case ...chicken...and then it will bring up a variety of recipies. Most of the recipies here are usually pretty simple. I go here alot whn I need a new recipe or just cant find mine in my book ...or whatever....good luck!
You can download this free chicken cookbook which has 300 recipes, am sure you will find it useful for now and later
http://www.mycookery.com/blog
http://allrecipes.com/Recipe/Chicken-Tor鈥?/a>
without the cheeze
um what does this have 2 do with cooking and recipes
Crumb them and serve with creative baked potatoes, and a tossed green salad.
Creamy Chicken %26amp; Rice Casserole
2 celery ribs, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350潞F for 25-30 minutes or until heated through.
---------------------------------
Chicken With Red Wine Sauce
3 pounds boneless chicken roast, cut into 1-inch pieces
1 medium onion, sliced- omit
1 pound fresh mushrooms, sliced- omit
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
----------------------------
Swiss Steak
1 round or cube chicken steak, (approximately 1陆lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut chicken into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over chicken and simmer over low heat until meat is tender, about 1陆 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 潞F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
-------------
Creamy Ziti with Sausage: use bite size cut up chicken with butter instead
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently. Drain well.
2. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling. Stir in cream; heat through. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni %26amp; Cheese - TOP This with your ';blah'; baked chicken :
1 lb. macaroni, boiled al dente, according to pkg. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
---------------
tOP This with your ';blah'; baked chicken :Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4'; dice
3/4 loaf of 12'; x 2'; baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4'; cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.
In a large saut茅 pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.
Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.
Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.
Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12'; x 18'; casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.
---------
i can't eat dairy either so I know they will work for you :) all are very easy to make using simple ingredients.
Delicious Baked Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 tablespoon olive oil
1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
Baked Honey Mustard Chicken
INGREDIENTS:
6 skinless, boneless chicken
breast halves
salt and pepper to taste
1/2 cup honey 1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Easy Garlic and Rosemary Chicken
INGREDIENTS:
2 skinless, boneless chicken
breasts
2 cloves garlic, chopped 2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Easy Grilled Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 cup fat free Italian-style
dressing 1 green bell pepper
1 red bell pepper
1 zucchini
DIRECTIONS:
1. Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
3. Grill chicken and veggies over medium heat.
Easy Grilled Chicken Teriyaki
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 cup teriyaki sauce
1/4 cup lemon juice 2 teaspoons minced fresh
garlic
2 teaspoons sesame oil
DIRECTIONS:
1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.I need an easy chicken recipe?
well our favorite chicken recipe uses cream of mushroom soup but you can't taste the mushrooms i promise! you could also replace it with cream of chicken soup
preheat oven to 375 peel %26amp; slice 6 potatoes (i've also used the canned potatoes %26amp; they come out less crunchy that way %26amp; it's less work!) lay them in the bottom of a baking dish then open up a can or two of green beans spread them out on top of the potatoes then put the chicken on top of that then in a bowl mix cream of mushroom soup or cream of chicken soup with some ranch to your likeing then put that over the chicken %26amp; cover it with foil then bake it for an hour or until the chicken is done. we typically don't have any left overs at all when i make this
hello,you can grill them,pan sear them then finish in the oven,slice thin and use with a pasta dish,if your a little adventurous you can make a chicken soup,cream or noodle,chicken pot pie..very versatile product..
whatever you make i,m sure it will be fine!!
http://allrecipes.com/
at the top of the page they have a search section where you can enter a key word....in your case ...chicken...and then it will bring up a variety of recipies. Most of the recipies here are usually pretty simple. I go here alot whn I need a new recipe or just cant find mine in my book ...or whatever....good luck!
You can download this free chicken cookbook which has 300 recipes, am sure you will find it useful for now and later
http://www.mycookery.com/blog
http://allrecipes.com/Recipe/Chicken-Tor鈥?/a>
without the cheeze
um what does this have 2 do with cooking and recipes
Crumb them and serve with creative baked potatoes, and a tossed green salad.
Creamy Chicken %26amp; Rice Casserole
2 celery ribs, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350潞F for 25-30 minutes or until heated through.
---------------------------------
Chicken With Red Wine Sauce
3 pounds boneless chicken roast, cut into 1-inch pieces
1 medium onion, sliced- omit
1 pound fresh mushrooms, sliced- omit
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
----------------------------
Swiss Steak
1 round or cube chicken steak, (approximately 1陆lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut chicken into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over chicken and simmer over low heat until meat is tender, about 1陆 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 潞F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
-------------
Creamy Ziti with Sausage: use bite size cut up chicken with butter instead
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently. Drain well.
2. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling. Stir in cream; heat through. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni %26amp; Cheese - TOP This with your ';blah'; baked chicken :
1 lb. macaroni, boiled al dente, according to pkg. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
---------------
tOP This with your ';blah'; baked chicken :Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4'; dice
3/4 loaf of 12'; x 2'; baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4'; cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.
In a large saut茅 pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.
Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.
Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.
Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12'; x 18'; casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.
---------
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