The recipe calls to use dry white wine but I only have semi-sweet wine. Will it be okay? And what do I serve the chicken with? Would white rice work?Chicken Scarpariello recipe...I only have semi-sweet wine?
CHICKEN SCARPARIELLO
1 fryer, cut up
2 tbsp. oil (preferably olive)
2-3 clove garlic, crushed
1 med. onion, finely diced
3 tbsp. fresh parsley, chopped
1/2 tsp. each oregano and rosemary
1/4 tsp. each thyme and marjoram
1/2 tbsp. flour
1/4 c. each cider vinegar and white wine
Salt and pepper to taste
1/4 tsp. saffron threads (optional - but nice)
Place oil in skillet and heat. Add chicken pieces and turn until golden brown. Remove chicken to another pan and reserve drippings. Add onion to skillet and heat until translucent. Add garlic and continue to cook, stirring occasionally. When golden, return chicken to skillet. Add parsley, oregano, rosemary, thyme, and marjoram, stirring to blend. Add salt and pepper (and optional saffron); then stir in wine. When chicken is done (pulls free from bone), add 1/4 cup cider vinegar.
Mix flour with a small amount of cold water (or wine) and add to skillet, stirring to avoid clumping. When skillet temperature returns to a sizzle and sauce is slightly thickened and smooth, the dish is ready to serve.
OR
CHICKEN SCARPARIELLO
3 lbs. boneless chicken breast, cut in halves
Flour for dredging
Salt and pepper to taste
1/4 c. olive oil
2 tbsp. butter
2 tsp. minced garlic
1/2 c. dry white wine
Juice of 1 lemon
3 tbsp. chopped parsley
Dredge chicken pieces in flour seasoned with salt and pepper. Heat oil in a skillet large enough to hold the chicken in one layer. Cook pieces until golden brown. Do not cover. (Should take about 15 to 20 minutes). Pour the fat from the skillet, leaving the chicken in the skillet. Add the butter to the skillet, and when it is hot, add the garlic. Saute very briefly, then pour the wine around the chicken. Bring to a boil. Squeeze the lemon juice over the chicken. Sprinkle with parsley, cover tightly and cook 3 more minutes. Yield: 4 to 6 servings.
JM
Monday, August 23, 2010
Looking for a recipe for Atlanta Chicken Salad like Kroger sells in their deli.?
Chix Salad from Atlanta Bread Company
10 lbs. *char-grilled* skinless, boneless chicken breast, diced.
2 1/2 lbs. mayo
1 oz. Lawrys Seasoned Salt
1 oz. Lawrys Seasoned Pepper
Mix mayo and seasonings in a large bowl....add cooked chicken and stir.Looking for a recipe for Atlanta Chicken Salad like Kroger sells in their deli.?
Nasty stuff. You should get a ';good'; recipe on the Internet.
10 lbs. *char-grilled* skinless, boneless chicken breast, diced.
2 1/2 lbs. mayo
1 oz. Lawrys Seasoned Salt
1 oz. Lawrys Seasoned Pepper
Mix mayo and seasonings in a large bowl....add cooked chicken and stir.Looking for a recipe for Atlanta Chicken Salad like Kroger sells in their deli.?
Nasty stuff. You should get a ';good'; recipe on the Internet.
Chicken Wings .....I could eat em 24/7...who got the best recipe?
I have the hooters recipie and actually It's nothing to brag about
I want dry spiced wings with a good HOT sauce
ThanksChicken Wings .....I could eat em 24/7...who got the best recipe?
There is alot of information here.
http://www.franksredhot.com/Chicken Wings .....I could eat em 24/7...who got the best recipe?
Marinate your wings in buttermilk. Fry. For the sauce, mix equal parts butter and Texas Pete hot sauce (adjust for taste, but this will give you a good 'medium'). Toss wings in sauce. (You can toss wings in sauce before frying, but they will have less kick and more black) Mmmmmmm. My favorite guilty pleasure...
buy frank's red hot sauce-not too hot, but the classic buffao style taste. great recipe on the bottle if you like it.
CHICKEN WINGS IN SOY SAUCE
Ingredients:
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Preparation:
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil,
garlic and ginger in a large bowl. Add the wings, cover and marinate for 30
minutes. Remove the wings and reserve the marinade. Place the chicken in a
shallow pan and baste with the sauce. Bake in 350 degree oven for 15
minutes and turn over, baste again and cook 15 more minutes. This may be
made the day before and reserved in refrigerator, covered. Be sure to save
some marinade to baste again when reheating in oven.
I want dry spiced wings with a good HOT sauce
ThanksChicken Wings .....I could eat em 24/7...who got the best recipe?
There is alot of information here.
http://www.franksredhot.com/Chicken Wings .....I could eat em 24/7...who got the best recipe?
Marinate your wings in buttermilk. Fry. For the sauce, mix equal parts butter and Texas Pete hot sauce (adjust for taste, but this will give you a good 'medium'). Toss wings in sauce. (You can toss wings in sauce before frying, but they will have less kick and more black) Mmmmmmm. My favorite guilty pleasure...
buy frank's red hot sauce-not too hot, but the classic buffao style taste. great recipe on the bottle if you like it.
CHICKEN WINGS IN SOY SAUCE
Ingredients:
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Preparation:
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil,
garlic and ginger in a large bowl. Add the wings, cover and marinate for 30
minutes. Remove the wings and reserve the marinade. Place the chicken in a
shallow pan and baste with the sauce. Bake in 350 degree oven for 15
minutes and turn over, baste again and cook 15 more minutes. This may be
made the day before and reserved in refrigerator, covered. Be sure to save
some marinade to baste again when reheating in oven.
Crockpot Chicken and Dumplings Recipe?
Hi. I need a good recipe to make chicken and dumplings in the crockpot. I don't want to use refrigerated biscuits or anything for the dumplings, either. I want the real dumplings. Can anyone help?Crockpot Chicken and Dumplings Recipe?
===
Slow-Cooker Chicken and Dumplings
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium potatoes, cut into 1-inch pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 (10.75 ounce) cans Condensed Cream of Chicken Soup
1 cup water
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
=================================
===
Slow-Cooker Chicken and Dumplings
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium potatoes, cut into 1-inch pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 (10.75 ounce) cans Condensed Cream of Chicken Soup
1 cup water
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
=================================
Can chicken go with mango? If so, recipe suggestions please.?
YES!!! Chicken and Mango can go together. Here are some suggestions: :)
MANGO CHICKEN
3 lbs. chicken
1/3 c. oil
1/4 c. soy sauce
2 cloves garlic, crushed
Salt and pepper
1 c. mango slices
Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes.
MANGO CURRIED CHICKEN SALAD
1 (8 to 10 oz.) jar chutney
1 c. mayonnaise
1 1/2 tbsp. curry powder
1 lg. broccoli, stemmed and cut into florets
4-5 lb. boned chicken breast, poached and chilled
1 lg. red bell pepper, cut in cubes
1. Put chutney, mayonnaise and curry in bowl and mix well. Cover and chill 1 hour.
2. Steam broccoli for 1 minute and drain.
3. Cut chicken into chunks.
4. Combine chicken, broccoli, and red pepper. Add chutney mixture to chicken.
HAWAIIAN CHICKEN
1 pkg. chicken breast, prepared for stir-fry
1 pkg. boil-in-bag rice
1 mango, chopped
1 can crushed pineapple
1/2 c. brown sugar
Soy sauce
Brown chicken (may use pork or beef) in wok or skillet with oil. Drain any oil, add mango, pineapple (undrained), brown sugar, and 3/4 teaspoon soy sauce. Cook together until thickened. Chop 1/2 head of lettuce and line serving platter. Prepare rice, drain and spread atop lettuce. Add hot meat mixture on top of rice and serve.
Good Luck !!!Can chicken go with mango? If so, recipe suggestions please.?
Five-spice mango chicken
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 large mango
6 mild Peppadew peppers (these are available in jars in most supermarkets)
3 tbsp mango chutney
100g/4oz Greek yoghurt
2 tsp Chinese five-spice powder
2 tsp flour
陆 lemon, juice only
salt and freshly ground black pepper
4 chicken breasts, skinless and boneless
1 tbsp sunflower oil
1 tbsp honey
To garnish
2 Peppadew peppers, thinly sliced
fresh parsley, chopped
Method
1. Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.
2. Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.
3. Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper.
4. Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
5. Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).
6. Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.
7. Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced Peppadew peppers and sprinkle with parsley.
8. Serve with boiled rice.Can chicken go with mango? If so, recipe suggestions please.?
Enter ';chicken'; and ';mango'; at the cooking website you can find in the ';Leap over Web Clutter'; links section here...Two really GREAT links there.
Though I don't have any recipes to give you, this is very popular in restaurants here in Florida. It's usually a mango salsa served on top of the chicken. I used to have a few mango trees in my yard until a darn tropical storm blew them down..the mangos got huge. Check with sites like Food Network and do a search with chicken and mango. I'm sure you'll find several variations.
one of the best fine dining restaurants of the philippines serve roast chicken marinated in mango juices.
no way
Grilled chicken and mango chutney.
search for recipe.
YES!! Chicken mango curry is lovely!! It goes together very well!!
http://www.google.co.uk/base/search?ui=g鈥?/a>
yes!
chicken
plum tomatoes
tomatoe puree and
1 can sweetcorn
cook it up and serve with flour tortillas cheese and salad yum!
Just make the mango into a sauce, fry some onion and garlic, add a fresh mango or a tin of it, let it go soft, then blend in possible, or just mash it all together, pour over your chicken.
Yes mix chicken with mango chutney and mayonaise together and you have a very tasty sandwich filler
Yes, chicken %26amp; mango go really well together. One of my favourite recipes is really easy. All you need for this recipe is 2 chicken breasts (without skin) 1 packet of french onion soup %26amp; 1 can mango nectar. Mix the soup %26amp; mango nectar together, slice chicken into bite sized cubes. Pour soup mixture over chicken pieces. Bake in moderate oven for around 40 mins. Serve with rice or roast potatoes %26amp; veggies. Delicious!!!!
Sounds super delightful , use it anyway you like, you simply can't go wrong
chicken can certainly go with mango
at my work we have these things called Filo
it's chicken in pastry
with different fillings
We have spinach bacon and cheese
Cammenber and black cherry
and Mango and tangy cheese (probably the favourite of all of them)
So maybe try something along those lines =]
my local chinese does chicken and mango curry very nice!!!!!!!!!!!!burts bees
MANGO CHICKEN
3 lbs. chicken
1/3 c. oil
1/4 c. soy sauce
2 cloves garlic, crushed
Salt and pepper
1 c. mango slices
Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes.
MANGO CURRIED CHICKEN SALAD
1 (8 to 10 oz.) jar chutney
1 c. mayonnaise
1 1/2 tbsp. curry powder
1 lg. broccoli, stemmed and cut into florets
4-5 lb. boned chicken breast, poached and chilled
1 lg. red bell pepper, cut in cubes
1. Put chutney, mayonnaise and curry in bowl and mix well. Cover and chill 1 hour.
2. Steam broccoli for 1 minute and drain.
3. Cut chicken into chunks.
4. Combine chicken, broccoli, and red pepper. Add chutney mixture to chicken.
HAWAIIAN CHICKEN
1 pkg. chicken breast, prepared for stir-fry
1 pkg. boil-in-bag rice
1 mango, chopped
1 can crushed pineapple
1/2 c. brown sugar
Soy sauce
Brown chicken (may use pork or beef) in wok or skillet with oil. Drain any oil, add mango, pineapple (undrained), brown sugar, and 3/4 teaspoon soy sauce. Cook together until thickened. Chop 1/2 head of lettuce and line serving platter. Prepare rice, drain and spread atop lettuce. Add hot meat mixture on top of rice and serve.
Good Luck !!!Can chicken go with mango? If so, recipe suggestions please.?
Five-spice mango chicken
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 large mango
6 mild Peppadew peppers (these are available in jars in most supermarkets)
3 tbsp mango chutney
100g/4oz Greek yoghurt
2 tsp Chinese five-spice powder
2 tsp flour
陆 lemon, juice only
salt and freshly ground black pepper
4 chicken breasts, skinless and boneless
1 tbsp sunflower oil
1 tbsp honey
To garnish
2 Peppadew peppers, thinly sliced
fresh parsley, chopped
Method
1. Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.
2. Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.
3. Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper.
4. Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
5. Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).
6. Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.
7. Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced Peppadew peppers and sprinkle with parsley.
8. Serve with boiled rice.Can chicken go with mango? If so, recipe suggestions please.?
Enter ';chicken'; and ';mango'; at the cooking website you can find in the ';Leap over Web Clutter'; links section here...Two really GREAT links there.
Though I don't have any recipes to give you, this is very popular in restaurants here in Florida. It's usually a mango salsa served on top of the chicken. I used to have a few mango trees in my yard until a darn tropical storm blew them down..the mangos got huge. Check with sites like Food Network and do a search with chicken and mango. I'm sure you'll find several variations.
one of the best fine dining restaurants of the philippines serve roast chicken marinated in mango juices.
no way
Grilled chicken and mango chutney.
search for recipe.
YES!! Chicken mango curry is lovely!! It goes together very well!!
http://www.google.co.uk/base/search?ui=g鈥?/a>
yes!
chicken
plum tomatoes
tomatoe puree and
1 can sweetcorn
cook it up and serve with flour tortillas cheese and salad yum!
Just make the mango into a sauce, fry some onion and garlic, add a fresh mango or a tin of it, let it go soft, then blend in possible, or just mash it all together, pour over your chicken.
Yes mix chicken with mango chutney and mayonaise together and you have a very tasty sandwich filler
Yes, chicken %26amp; mango go really well together. One of my favourite recipes is really easy. All you need for this recipe is 2 chicken breasts (without skin) 1 packet of french onion soup %26amp; 1 can mango nectar. Mix the soup %26amp; mango nectar together, slice chicken into bite sized cubes. Pour soup mixture over chicken pieces. Bake in moderate oven for around 40 mins. Serve with rice or roast potatoes %26amp; veggies. Delicious!!!!
Sounds super delightful , use it anyway you like, you simply can't go wrong
chicken can certainly go with mango
at my work we have these things called Filo
it's chicken in pastry
with different fillings
We have spinach bacon and cheese
Cammenber and black cherry
and Mango and tangy cheese (probably the favourite of all of them)
So maybe try something along those lines =]
my local chinese does chicken and mango curry very nice!!!!!!!!!!!!
Can you please give me recipe for chicken cutlets(italian breadcrumbs)?
WWW.COOKS.COM the best site for any recipe your heart desires.Can you please give me recipe for chicken cutlets(italian breadcrumbs)?
dip it in egg first then into the bread crumbs in about 4tsp of oil or as desired fry till cooked usually take about 20 mins on medium if you just have plain crumbs add italian seaoning to it and there u go or just go to the market and get the easy bake box or crumbs usually cost about 2 bucks good luckCan you please give me recipe for chicken cutlets(italian breadcrumbs)?
mix in bowl equal parts white grape juice and mustard (any kind you like).
mix in another bowl equal parts grated parmesan cheese (works better than shredded) and italian breadcrumbs.
Flatten cutlets to 1/2 inch thickness. Dip chicken in liquid first, then bread.
Bake in 350 degree oven for 20 - 30 minutes (depending upon size) or until done.
Ingredients
6 chicken breast halves, skinless and boneless
3/4 cup Italian breadcrumbs
1/4 cup freshly grated parmesan cheese
2 eggs
2 tablespoons butter
2 tablespoons olive oil or vegetable oil
1/2 teaspoon salt
freshly ground pepper
lemon wedge
Directions
1) Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
2) In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
3) In another shallow bowl, beat the eggs.
4) Dip the meat in the eggs, then in the crumb mixture.
5) Place the crumbed cutlets in the refrigerator until nearly time to serve.
6) In large skillet, heat butter and oil over medium-high heat until hot.
7) Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
8) Serve each cutlet with a wedge of lemon.
dip it in egg first then into the bread crumbs in about 4tsp of oil or as desired fry till cooked usually take about 20 mins on medium if you just have plain crumbs add italian seaoning to it and there u go or just go to the market and get the easy bake box or crumbs usually cost about 2 bucks good luckCan you please give me recipe for chicken cutlets(italian breadcrumbs)?
mix in bowl equal parts white grape juice and mustard (any kind you like).
mix in another bowl equal parts grated parmesan cheese (works better than shredded) and italian breadcrumbs.
Flatten cutlets to 1/2 inch thickness. Dip chicken in liquid first, then bread.
Bake in 350 degree oven for 20 - 30 minutes (depending upon size) or until done.
Ingredients
6 chicken breast halves, skinless and boneless
3/4 cup Italian breadcrumbs
1/4 cup freshly grated parmesan cheese
2 eggs
2 tablespoons butter
2 tablespoons olive oil or vegetable oil
1/2 teaspoon salt
freshly ground pepper
lemon wedge
Directions
1) Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
2) In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
3) In another shallow bowl, beat the eggs.
4) Dip the meat in the eggs, then in the crumb mixture.
5) Place the crumbed cutlets in the refrigerator until nearly time to serve.
6) In large skillet, heat butter and oil over medium-high heat until hot.
7) Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
8) Serve each cutlet with a wedge of lemon.
Does anyone know the recipe for sandra lees chicken cesar salad pizza?
i saw it on one of her episodes of semi-homemade and it looked deliciousDoes anyone know the recipe for sandra lees chicken cesar salad pizza?
Ingredients
3/4 pound chicken tenders
1/2 cup Caesar salad dressing, plus 2 tablespoons (recommended: Wishbone)
1 (12-inch) thin pizza crust (recommended: Boboli)
1 3/4 cups shredded mozzarella and asiago cheese (recommended: Sargento)
1/4 cup shredded Parmesan (recommended: Kraft)
Directions
For Salad Topping:
4 cups hearts of romaine, shredded (recommended: Ready Pac)
1 tablespoon lemon juice (recommended: ReaLemon)
1/4 cup Caesar salad dressing (recommended: Wishbone)
1/4 cup shredded Parmesan (recommended: Kraft)
1 cup seasoned croutons (recommended: Marie Callender's)
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside.
Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza.
Slide pizza onto grill and cook, covered, 8 to 10 minutes, or until cheese has melted and begun to bubble.
For the topping:
While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside.
Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately.
INDOOR: Preheat oven to 450 degrees F. Complete step 2 as directed. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, saute chicken strips for 4 to 6 minutes or until cooked through. Remove chicken from pan; place on top of pizza. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and begun to bubble. Complete pizza as directed.
Ingredients
3/4 pound chicken tenders
1/2 cup Caesar salad dressing, plus 2 tablespoons (recommended: Wishbone)
1 (12-inch) thin pizza crust (recommended: Boboli)
1 3/4 cups shredded mozzarella and asiago cheese (recommended: Sargento)
1/4 cup shredded Parmesan (recommended: Kraft)
Directions
For Salad Topping:
4 cups hearts of romaine, shredded (recommended: Ready Pac)
1 tablespoon lemon juice (recommended: ReaLemon)
1/4 cup Caesar salad dressing (recommended: Wishbone)
1/4 cup shredded Parmesan (recommended: Kraft)
1 cup seasoned croutons (recommended: Marie Callender's)
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside.
Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza.
Slide pizza onto grill and cook, covered, 8 to 10 minutes, or until cheese has melted and begun to bubble.
For the topping:
While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside.
Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately.
INDOOR: Preheat oven to 450 degrees F. Complete step 2 as directed. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, saute chicken strips for 4 to 6 minutes or until cooked through. Remove chicken from pan; place on top of pizza. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and begun to bubble. Complete pizza as directed.
Crock Pot Chicken Noodle Recipe?
Does anyone have a good Chicken Noodle soup recipe that can be made in a crock pot? I am looking for a spicy chicken noodle soup.Crock Pot Chicken Noodle Recipe?
Autumn Chicken and Noodles for the Crockpot
Chicken breasts and onion are cooked in broth in a small electric crockery cooker. Ramen noodles are broken and stirred in shortly before serving.
* 3 skinless, boneless chicken breast halves
* 1 large yellow onion
* 2 14 oz cans fat-free, reduced-sodium chicken broth
* 1/4 tsp lemon pepper
* 1/4 tsp (Morton Lite) salt
* 1/4 tsp chicken/salmon seasoning
* 2 packages Ramen noodles (noodles only)
This recipe is for smaller, 2-quart pot. Lightly coat inside of pot with nonstick spray. Cut the onion into half. Put in bottom of the crock. Sprinkle the chicken with the seasonings and salt. Place in the crock. Pour in both cans of chicken broth. Cook on high-heat setting for 4-5 hours (or 8-10 hours on Low.) Check for chicken tenderness. Break the noodles into forths. Put into the crock, spoon the juices over the noodles. Make sure they are covered in juice. Replace crock lid. Let cook about 1/2 to 1 more hour. Serve.
Notes: I use this chicken in several ways. The basic recipe is surprisingly tasty as it is. I often take out a portion of both chicken and noodles and serve it with a small amount of Ken's Lite Asian Marinade (to taste). Sometimes I will remove a portion of the chicken before the noodles are added. I dredge in BBQ sauce and place on the grill just long enough to glaze. Tender, flavorful and juicy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Spicy Chicken Soup With Vegetables
An easy crockpot chicken soup with vegetables and spices.
* 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
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.Crock Pot Chicken Noodle Recipe?
Your very welcome! Report Abuse
My Chicken Noodle soup is just a whole chicken, 2 onions, halved, a little garlic, 3 celery stalks, 1 C sliced carrots, chicken stock, salt, pepper and bay leaves.
I just add the chicken, seasonings, onions, bay and liquid to the crock pot, let the chicken cook. Pull it out (All solids), and cut the chicken into bite sized pieces. Put it back int the crock pot with the veggies, and more stock, and let it cook for about 1 hour or so. Then I add the noodles and let it finish cooking.
I don't like spice in my chicken soup, but I don't see why you couldn't add a hot pepper or 2 when cooking the chicken, then pull it out.
Crock Pot Chicken Noodle
rec.food.cooking/Neris (1999)
Servings: 8-10
1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed
vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. large egg noodles, cooked
Salt and pepper to taste
Turn crock pot to high.
Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.
While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour.
During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.
http://www.recipezaar.com/112712
Autumn Chicken and Noodles for the Crockpot
Chicken breasts and onion are cooked in broth in a small electric crockery cooker. Ramen noodles are broken and stirred in shortly before serving.
* 3 skinless, boneless chicken breast halves
* 1 large yellow onion
* 2 14 oz cans fat-free, reduced-sodium chicken broth
* 1/4 tsp lemon pepper
* 1/4 tsp (Morton Lite) salt
* 1/4 tsp chicken/salmon seasoning
* 2 packages Ramen noodles (noodles only)
This recipe is for smaller, 2-quart pot. Lightly coat inside of pot with nonstick spray. Cut the onion into half. Put in bottom of the crock. Sprinkle the chicken with the seasonings and salt. Place in the crock. Pour in both cans of chicken broth. Cook on high-heat setting for 4-5 hours (or 8-10 hours on Low.) Check for chicken tenderness. Break the noodles into forths. Put into the crock, spoon the juices over the noodles. Make sure they are covered in juice. Replace crock lid. Let cook about 1/2 to 1 more hour. Serve.
Notes: I use this chicken in several ways. The basic recipe is surprisingly tasty as it is. I often take out a portion of both chicken and noodles and serve it with a small amount of Ken's Lite Asian Marinade (to taste). Sometimes I will remove a portion of the chicken before the noodles are added. I dredge in BBQ sauce and place on the grill just long enough to glaze. Tender, flavorful and juicy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Spicy Chicken Soup With Vegetables
An easy crockpot chicken soup with vegetables and spices.
* 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
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.Crock Pot Chicken Noodle Recipe?
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My Chicken Noodle soup is just a whole chicken, 2 onions, halved, a little garlic, 3 celery stalks, 1 C sliced carrots, chicken stock, salt, pepper and bay leaves.
I just add the chicken, seasonings, onions, bay and liquid to the crock pot, let the chicken cook. Pull it out (All solids), and cut the chicken into bite sized pieces. Put it back int the crock pot with the veggies, and more stock, and let it cook for about 1 hour or so. Then I add the noodles and let it finish cooking.
I don't like spice in my chicken soup, but I don't see why you couldn't add a hot pepper or 2 when cooking the chicken, then pull it out.
Crock Pot Chicken Noodle
rec.food.cooking/Neris (1999)
Servings: 8-10
1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed
vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. large egg noodles, cooked
Salt and pepper to taste
Turn crock pot to high.
Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.
While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour.
During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.
http://www.recipezaar.com/112712
Need a chicken soup recipe to give my 92 year old mother for her cold. And any advice too please!?
She just broke her foot so I have been staying with her. Now she has a double whammy of having a cold on top of that. I want to make her some home-made chicken soup (something super easy, please). Got any quick and easy recipes? Also, she takes other meds for her heart and such, and has to drink lactaid milk. Doesnt that cause mucus build up? I was told that regular milk will but that lactaid milk would not. Anyone know for sure? thanx folks! And yes, I must keep an eye on her so she does not get pneumonia.Need a chicken soup recipe to give my 92 year old mother for her cold. And any advice too please!?
chicken soup is an age old stand by for a cold.
At 92 your mother needs something more. My mom has had problems with chest colds and pneumonia in the past. I started hooking up a warm mist humidifier with vicks in it. It doesn't interfer with other meds.
If your mom doesn't have a vaporizer, then put Vicks VapoRub on her chest. .......probably after she eats the chicken soup!
It's hard for the elderly to get over colds, at least with Vicks there is no drug interaction conflicts. ANYTHING beats going to the hospital with pneumonia.Need a chicken soup recipe to give my 92 year old mother for her cold. And any advice too please!?
I boil my chicken (on the bone and with the skin!!). When the chicken falls off the bone, I strain the broth. Put the broth back on the stove, add carrots, onions and celery (and celery leaves), along with a little parsley. Salt, pepper and garlic (fresh or jarred). While that is cooking, I shred the chicken and return it to the broth. This take me about 8 hours all together, but I make a HUGE pot - minimally 16 qt, but I like my larger one better -- more to go around. I add the noodles the last 10 minutes of cooking. All my veggies must be like mush and full of flavor. My s%26amp;p are added as needed, with taste testing along the way.
The best part about this - it's all fresh. This is how chicken soup should be made when you want to 'treat' illnesses. Everything that you add, is all a matter of how much you like the ingredient. You can make a small pot in a few hours, even boiling the veggies seperate while the meat is cooking, to speed up the process.
Good luck. I hope she feels better soon.
To make chicken soup always use country chicken which is the best . Cut the chicken into pieces and wash them and then add a little water turmeric powder, freshly pounded pepper corn, coriander leaves ginger and garlic and add salt to tast and boil it very well for about half an hour or more. season them and serve hot
Buy a whole chicken, clean it up, put it in a large pot cover with water, add cut up carrots, celery, tomotoes, onion, parsley, rosemary and whatever other veggies you would like and let it cook for a couple hours, also always add salt and pepper, sometimes I also throw a dash of worstershire sauce in it. Cook some soup noodles add together and you have yourself some homemade chicken soup!
Ingredients:
Margarine: 2 1/4 Ounce
Diced 1/4'; Yellow Onions : 9 Ounce
Sliced 1/8'; Carrots: 9 Ounce
Celery, Fresh SLICED: 4 1/2 Ounce
Water HOT: 1 Gallon
Chicken Base, No MSG: 4 Ounce
Medium Egg Noodles, Dry : 9 Ounce
Diced Mixed Chicken Meat, Cooked: 1 Pound + 2 Ounce
Procedure:
1. In a large souppan, saute onion, carrot and celery in margarine over medium heat for 5 minutes.
2. Add water and chicken base. Bring to a boil, stirring frequently.
3. Add egg noodles. Reduce heat and simmer for 8 to 10 minutes or until noodles are tender.
4. Add chicken. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for 10 minutes or until vegetables are tender and minimum internal temperature is 140 degrees F.
Simple. This recipe in for a gallon of sooup, but you can adjust accordingly. This recipe is also lowsalt, which is always good.
Lactaid milk will work for her. It is made for such a condition. You are in good shape. I hope your mother feel better.
chicken soup is an age old stand by for a cold.
At 92 your mother needs something more. My mom has had problems with chest colds and pneumonia in the past. I started hooking up a warm mist humidifier with vicks in it. It doesn't interfer with other meds.
If your mom doesn't have a vaporizer, then put Vicks VapoRub on her chest. .......probably after she eats the chicken soup!
It's hard for the elderly to get over colds, at least with Vicks there is no drug interaction conflicts. ANYTHING beats going to the hospital with pneumonia.Need a chicken soup recipe to give my 92 year old mother for her cold. And any advice too please!?
I boil my chicken (on the bone and with the skin!!). When the chicken falls off the bone, I strain the broth. Put the broth back on the stove, add carrots, onions and celery (and celery leaves), along with a little parsley. Salt, pepper and garlic (fresh or jarred). While that is cooking, I shred the chicken and return it to the broth. This take me about 8 hours all together, but I make a HUGE pot - minimally 16 qt, but I like my larger one better -- more to go around. I add the noodles the last 10 minutes of cooking. All my veggies must be like mush and full of flavor. My s%26amp;p are added as needed, with taste testing along the way.
The best part about this - it's all fresh. This is how chicken soup should be made when you want to 'treat' illnesses. Everything that you add, is all a matter of how much you like the ingredient. You can make a small pot in a few hours, even boiling the veggies seperate while the meat is cooking, to speed up the process.
Good luck. I hope she feels better soon.
To make chicken soup always use country chicken which is the best . Cut the chicken into pieces and wash them and then add a little water turmeric powder, freshly pounded pepper corn, coriander leaves ginger and garlic and add salt to tast and boil it very well for about half an hour or more. season them and serve hot
Buy a whole chicken, clean it up, put it in a large pot cover with water, add cut up carrots, celery, tomotoes, onion, parsley, rosemary and whatever other veggies you would like and let it cook for a couple hours, also always add salt and pepper, sometimes I also throw a dash of worstershire sauce in it. Cook some soup noodles add together and you have yourself some homemade chicken soup!
Ingredients:
Margarine: 2 1/4 Ounce
Diced 1/4'; Yellow Onions : 9 Ounce
Sliced 1/8'; Carrots: 9 Ounce
Celery, Fresh SLICED: 4 1/2 Ounce
Water HOT: 1 Gallon
Chicken Base, No MSG: 4 Ounce
Medium Egg Noodles, Dry : 9 Ounce
Diced Mixed Chicken Meat, Cooked: 1 Pound + 2 Ounce
Procedure:
1. In a large souppan, saute onion, carrot and celery in margarine over medium heat for 5 minutes.
2. Add water and chicken base. Bring to a boil, stirring frequently.
3. Add egg noodles. Reduce heat and simmer for 8 to 10 minutes or until noodles are tender.
4. Add chicken. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for 10 minutes or until vegetables are tender and minimum internal temperature is 140 degrees F.
Simple. This recipe in for a gallon of sooup, but you can adjust accordingly. This recipe is also lowsalt, which is always good.
Lactaid milk will work for her. It is made for such a condition. You are in good shape. I hope your mother feel better.
I'm looking for an old world-type slow cook Italian sauce recipe w/meat,chicken,veal&pork.?
A former neighbor used her grandmother's recipe and just used a bit of this %26amp; that. She cooked it slow overnight for two days before serving it over cheese lasagne. (Living next door, I could smell it and by the time it was ready to serve, I just devoured it.) Everything I find on-line or in recipe books always has a ';quick'; method. The sauce she made was the finest I've ever tasted. If anyone has one, I would truly be greatful. We've lost touch and I've tried to duplicate what she told me to use but it's not the same. I'm missing something. Thanks.I'm looking for an old world-type slow cook Italian sauce recipe w/meat,chicken,veal%26amp;pork.?
Sweet Italian sausage, tomato sauce, red wine, simmer for 24 hours.
Simple, delicious, impossible to screw up....if you are patient.I'm looking for an old world-type slow cook Italian sauce recipe w/meat,chicken,veal%26amp;pork.?
Gee, I would love to have your version of the recipe. I love to cook like that. This recipe is good, too, from my hubby's grand mother (born 1904) but, does not compare to the one you describe.
Spaghetti Sauce
2 large onions
4 cloves garlic
2 tbs parsley
2 tbs oregano
1/2 cup olive oil
1- 6oz can tomato paste
1 large can tomatoes
2- 8oz cans tomato sauce
2 cans water
salt/pepper to taste
2 leaves sweet basil
add pork roast
mushrooms
capers (2 tbs)
Mix onions, garlic, paste %26amp; meat for awhile. Add all other ingredients and cook 5 hours.
Cook spaghetti in salt, drain. Add butter %26amp; parmesan. Pour sauce over , add sliced meat.
This is the best....
Sunday Gravy
2T olive oil
1lb meaty pork neckbones
4 cloves of garlic
1/4 C tomato paste
3 28 to 35 oz cans Italian peeled tomatoes
2 C water
salt
pepper
6 basil leaves torn into small pieces
Heat the oil in a large heavy pot over medium heat. Add the neckbones and brown on all sides. Transfer them to plate. Drain off most of the fat and add the garlic and cook for a couple of minutes. Stir in tomato paste and cook for 1 minute. Then with your hands smash the tomatoes into the pot making sure you break them up very good or you can chop them. Add the water and salt and pepper to taste. Add the meat back to the pot along with the basil and bring to a simmer.Partially cover the pot and cook over low heat stirring occasionally for 2 hours or however long you like.The longer the better. If the sauce becomes too thick add a little more water. Serve with your favorite pasta.
You can add meatballs or sausage if you like at the same time you add the neckbones back to the pot.
Traditional Spaghetti Sauce
Ingredients
1 pound mild pork, turkey or chicken Italian sausage, casings removed
3 stalks celery chopped
1/2 cup chopped onion
1 3/4 cups (14.5-ounce can)
Recipe Ready Diced Tomatoes with Roasted Garlic, undrained
1T sugar
1 cup water or chicken broth
2/3 cup (6-ounce can) Tomato Paste
1 tablespoon chopped fresh parsley
12 ounces dry spaghetti, al dente, drained and kept warm
Directions
1. Cook sausage in large skillet over medium-high heat for 3 to 5 minutes or until no longer pink, stirring to break up sausage.
2. Add onion and garlic; cook 2 to 3 minutes, drain.
3. Stir in chunky tomatoes and juice, broth, tomato paste, and parsley. Add sugar and bring to boil. Reduce heat; simmer until sauce is thickened. Serve over pasta
Sweet Italian sausage, tomato sauce, red wine, simmer for 24 hours.
Simple, delicious, impossible to screw up....if you are patient.I'm looking for an old world-type slow cook Italian sauce recipe w/meat,chicken,veal%26amp;pork.?
Gee, I would love to have your version of the recipe. I love to cook like that. This recipe is good, too, from my hubby's grand mother (born 1904) but, does not compare to the one you describe.
Spaghetti Sauce
2 large onions
4 cloves garlic
2 tbs parsley
2 tbs oregano
1/2 cup olive oil
1- 6oz can tomato paste
1 large can tomatoes
2- 8oz cans tomato sauce
2 cans water
salt/pepper to taste
2 leaves sweet basil
add pork roast
mushrooms
capers (2 tbs)
Mix onions, garlic, paste %26amp; meat for awhile. Add all other ingredients and cook 5 hours.
Cook spaghetti in salt, drain. Add butter %26amp; parmesan. Pour sauce over , add sliced meat.
This is the best....
Sunday Gravy
2T olive oil
1lb meaty pork neckbones
4 cloves of garlic
1/4 C tomato paste
3 28 to 35 oz cans Italian peeled tomatoes
2 C water
salt
pepper
6 basil leaves torn into small pieces
Heat the oil in a large heavy pot over medium heat. Add the neckbones and brown on all sides. Transfer them to plate. Drain off most of the fat and add the garlic and cook for a couple of minutes. Stir in tomato paste and cook for 1 minute. Then with your hands smash the tomatoes into the pot making sure you break them up very good or you can chop them. Add the water and salt and pepper to taste. Add the meat back to the pot along with the basil and bring to a simmer.Partially cover the pot and cook over low heat stirring occasionally for 2 hours or however long you like.The longer the better. If the sauce becomes too thick add a little more water. Serve with your favorite pasta.
You can add meatballs or sausage if you like at the same time you add the neckbones back to the pot.
Traditional Spaghetti Sauce
Ingredients
1 pound mild pork, turkey or chicken Italian sausage, casings removed
3 stalks celery chopped
1/2 cup chopped onion
1 3/4 cups (14.5-ounce can)
Recipe Ready Diced Tomatoes with Roasted Garlic, undrained
1T sugar
1 cup water or chicken broth
2/3 cup (6-ounce can) Tomato Paste
1 tablespoon chopped fresh parsley
12 ounces dry spaghetti, al dente, drained and kept warm
Directions
1. Cook sausage in large skillet over medium-high heat for 3 to 5 minutes or until no longer pink, stirring to break up sausage.
2. Add onion and garlic; cook 2 to 3 minutes, drain.
3. Stir in chunky tomatoes and juice, broth, tomato paste, and parsley. Add sugar and bring to boil. Reduce heat; simmer until sauce is thickened. Serve over pasta
I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
I cant seem to find it even on campbell's kitchen, and can't remember it exactly.I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
Here is the Campbell's Kitchen site that has chicken and cream of mushroom soup. There are a number of recipes.
http://www.campbellkitchen.com/RecipeSea鈥?/a>I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
My family loves this recipe!
6 chicken breasts
2-3Tbsp. oil
8oz. fresh sliced mushrooms (we use more because we love mushrooms)
fresh cut-up broccoli
2 cans cream of mushroom soup, undiluted
Brown chicken %26amp; mushrooms in oil. Place in a 9x13 pan. Add broccoli. Pour soup over top. Bake @ 350 for 1 1/2 hours.
I'm pretty sure that the recipe is usually right on the side of the soup can.
I'm not sure what recipe you are looking for, but I make a chicken tetrazini dish. It calls for chicken, chicken broth, onion, spaghetti noodles, cream of mushroom soup, and cheddar cheese soup. I make it quite often, because my husband and kids love it. Hope this helps.
Cut the chicken into cubes, brown in a skillet with salt, pepper, and a (very) little oil, then add the cream of mushroom soup with only 1/2 the can of milk, scraping the bottom of the pan so you get all the yummy browned bits up fo flavor. Serve with rice, or better yet over mashed potatoes.
Also very good with pork chops.
You can try this -
1. Mix one can soup with milk or creame. Just enough where it is a smooth paste - not too runny.
2. Put a couple chicken breast in a baking dish, cover with soup mixture, add whatever spices and seasonings you want and back at about 350 until the chicken is done.
3. You can ALSO put a layer of cooked rice in the baking dish, put the chicken on top of that and then add soup mixture.
4. You can ALSO add broccoli or other veggies - just make sure the chicken is done.burts bees
Here is the Campbell's Kitchen site that has chicken and cream of mushroom soup. There are a number of recipes.
http://www.campbellkitchen.com/RecipeSea鈥?/a>I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
My family loves this recipe!
6 chicken breasts
2-3Tbsp. oil
8oz. fresh sliced mushrooms (we use more because we love mushrooms)
fresh cut-up broccoli
2 cans cream of mushroom soup, undiluted
Brown chicken %26amp; mushrooms in oil. Place in a 9x13 pan. Add broccoli. Pour soup over top. Bake @ 350 for 1 1/2 hours.
I'm pretty sure that the recipe is usually right on the side of the soup can.
I'm not sure what recipe you are looking for, but I make a chicken tetrazini dish. It calls for chicken, chicken broth, onion, spaghetti noodles, cream of mushroom soup, and cheddar cheese soup. I make it quite often, because my husband and kids love it. Hope this helps.
Cut the chicken into cubes, brown in a skillet with salt, pepper, and a (very) little oil, then add the cream of mushroom soup with only 1/2 the can of milk, scraping the bottom of the pan so you get all the yummy browned bits up fo flavor. Serve with rice, or better yet over mashed potatoes.
Also very good with pork chops.
You can try this -
1. Mix one can soup with milk or creame. Just enough where it is a smooth paste - not too runny.
2. Put a couple chicken breast in a baking dish, cover with soup mixture, add whatever spices and seasonings you want and back at about 350 until the chicken is done.
3. You can ALSO put a layer of cooked rice in the baking dish, put the chicken on top of that and then add soup mixture.
4. You can ALSO add broccoli or other veggies - just make sure the chicken is done.
What's a simple, delicious recipe for fried garlic chicken tenders?
They're one of my favorite snack foods and I'd love to learn how to make them for my family and boyfriend. :)What's a simple, delicious recipe for fried garlic chicken tenders?
try this little recipe i learned from my fellow chef, as i was working with sri lankans,
Add 5 chicken terderloins,
2 teaspoons, crushed garlic
1/2 teaspoon, ginger
1/2 chopped onion
3 egg whites
salt n pepper
blend in a food processor, then roll into balls, (you can prepare them and store for a week in the fridge)
then just fry them when you need them.
served with garlic butter, or sweet chilli AWSOME!
or,
place tenderloins into a plastic bag, add corn flour, garlic, sesame seeds(optional) salt and pepper, bread crumbs,(rice bubbles or cornflakes crushed up also for crispy coating! trust me, try it)
then crack an egg into the bag, shake it all up, to coat the tenders, then fry till golden brown..........walla good stuff!
or maybe just............ heat a pan up, add Butter, olive oil, Brunoise(finely chopped) onion, crushed garlic, eschallots(or spring onion), untill the onion sweats, then throw in your tenders, cook , and serve on some rice, or mash potato, to absorb that garlic! mmmmmmmm yummy
i hope that has given you some inspiration, now im hungry, i hope that will help, it is what i have served in a cafe/resturant, and people have love all of them.
ToddWhat's a simple, delicious recipe for fried garlic chicken tenders?
The same way you would make a chicken tender...
a. Dip tender in egg..
Then in breadcrumbs mixed with garlic salt. fry enjoy
b. Tried a new recipie for buffalo popcorn nuggets... but I bet you could do the same but instead of tobasco sauce... use garlic and parsley.
Make up a batch of pancake batter.. the regular package directions...mix in your seasonings.. and garlic...
dip , fry and enjoy.... this breadding is like the chinese fried chicken.... very yummy.
hhhmmm... go and get your basic breading materials...
which is basically, flour, eggs and bread crumbs..
place each ingredient in a separate plate...
add garlic granules and enough salt and pepper into the flour...
first dip the chix fingers into the flour, then to the eggs
lastly, coat it with bread crumbs...
then deep fry it until it is done..
this recipes is very simple! but it always works! hehe!
it goes well with gravy too!
try this little recipe i learned from my fellow chef, as i was working with sri lankans,
Add 5 chicken terderloins,
2 teaspoons, crushed garlic
1/2 teaspoon, ginger
1/2 chopped onion
3 egg whites
salt n pepper
blend in a food processor, then roll into balls, (you can prepare them and store for a week in the fridge)
then just fry them when you need them.
served with garlic butter, or sweet chilli AWSOME!
or,
place tenderloins into a plastic bag, add corn flour, garlic, sesame seeds(optional) salt and pepper, bread crumbs,(rice bubbles or cornflakes crushed up also for crispy coating! trust me, try it)
then crack an egg into the bag, shake it all up, to coat the tenders, then fry till golden brown..........walla good stuff!
or maybe just............ heat a pan up, add Butter, olive oil, Brunoise(finely chopped) onion, crushed garlic, eschallots(or spring onion), untill the onion sweats, then throw in your tenders, cook , and serve on some rice, or mash potato, to absorb that garlic! mmmmmmmm yummy
i hope that has given you some inspiration, now im hungry, i hope that will help, it is what i have served in a cafe/resturant, and people have love all of them.
ToddWhat's a simple, delicious recipe for fried garlic chicken tenders?
The same way you would make a chicken tender...
a. Dip tender in egg..
Then in breadcrumbs mixed with garlic salt. fry enjoy
b. Tried a new recipie for buffalo popcorn nuggets... but I bet you could do the same but instead of tobasco sauce... use garlic and parsley.
Make up a batch of pancake batter.. the regular package directions...mix in your seasonings.. and garlic...
dip , fry and enjoy.... this breadding is like the chinese fried chicken.... very yummy.
hhhmmm... go and get your basic breading materials...
which is basically, flour, eggs and bread crumbs..
place each ingredient in a separate plate...
add garlic granules and enough salt and pepper into the flour...
first dip the chix fingers into the flour, then to the eggs
lastly, coat it with bread crumbs...
then deep fry it until it is done..
this recipes is very simple! but it always works! hehe!
it goes well with gravy too!
What is a good and easy chicken meal recipe?
Marinate chicken in Itallian dressing for one hour. Bake or grill until done. Cream of chicken, cream of mushroom will add flavor to chicken recipes.What is a good and easy chicken meal recipe?
Place chicken breast in a pan and open a can of cream of chicken soup mixed with about 1/3 cup of milk. Pour the condensd soup/milk mix over the chicken breasts, cover with foil and bake in a 325 degree oven for about 35 minutes or until no longer pink inside. Serve over rice or noodles.What is a good and easy chicken meal recipe?
roll in mayo then roll in crumbled ritz crackers umm ummm good oh it has to be real mayo........
One of my favorite chicken recipes is oven bbq chicken. Just coat chicken pieces in your favorite bbq sauce (I personally love KC Masterpiece Original) and bake in a shallow dish. Brush it with additional bbq sauce two or three times before it's done. Mix up a box of macaroni and cheese, heat up some sweet peas or green beans, heat up some rolls and there you go.
Crock pot chicken and dumpling You will need, 4 skinless boneless chicken breast, 2 tablespoon of butter, 2 cans of cream of chicken soup, 1 onion diced, 2 cans of refr biscuits. Place chicken, butter, soup, onion, and fill pot with enough water to cover. Cover and cook 5 to 6 hours on hi. About 30 minutes before serving place torn biscuit dough in slow cooker. Cook until dough is no longer raw. This is a great dish!
There's a recipe for some type of mushroom bake on the campbells can. I don't know how good it is(i'm a vegetarian), but my family adores it.
cook chicken and cut in little pieces...cook macaroni and cheese...steam some broccoli,peas, etc (which ever you prefer)..mix all together add ENJOY!!! ....after you mixed it all together you can also put it in a bowl top with some breadcrumbs and cheese of your choice and broil for a few minutes till gold brown and you have yourself a casserole....and oh my its soooo tasty....so quick and easy
some chicken breast rubbed with honey mustard and coverd in french fried onions? I could give you a good recipe for meatballs!
saute in olive oil, slice up a lemon on it, add fresh cracked pepper, fresh mozzarella or grated cheese
Take the chicken and roll it in mashed potato flakes. Bake at 350 for 30-35 minutes for bonless or 45-55 minutes for bone-in.
Place chicken breast in a pan and open a can of cream of chicken soup mixed with about 1/3 cup of milk. Pour the condensd soup/milk mix over the chicken breasts, cover with foil and bake in a 325 degree oven for about 35 minutes or until no longer pink inside. Serve over rice or noodles.What is a good and easy chicken meal recipe?
roll in mayo then roll in crumbled ritz crackers umm ummm good oh it has to be real mayo........
One of my favorite chicken recipes is oven bbq chicken. Just coat chicken pieces in your favorite bbq sauce (I personally love KC Masterpiece Original) and bake in a shallow dish. Brush it with additional bbq sauce two or three times before it's done. Mix up a box of macaroni and cheese, heat up some sweet peas or green beans, heat up some rolls and there you go.
Crock pot chicken and dumpling You will need, 4 skinless boneless chicken breast, 2 tablespoon of butter, 2 cans of cream of chicken soup, 1 onion diced, 2 cans of refr biscuits. Place chicken, butter, soup, onion, and fill pot with enough water to cover. Cover and cook 5 to 6 hours on hi. About 30 minutes before serving place torn biscuit dough in slow cooker. Cook until dough is no longer raw. This is a great dish!
There's a recipe for some type of mushroom bake on the campbells can. I don't know how good it is(i'm a vegetarian), but my family adores it.
cook chicken and cut in little pieces...cook macaroni and cheese...steam some broccoli,peas, etc (which ever you prefer)..mix all together add ENJOY!!! ....after you mixed it all together you can also put it in a bowl top with some breadcrumbs and cheese of your choice and broil for a few minutes till gold brown and you have yourself a casserole....and oh my its soooo tasty....so quick and easy
some chicken breast rubbed with honey mustard and coverd in french fried onions? I could give you a good recipe for meatballs!
saute in olive oil, slice up a lemon on it, add fresh cracked pepper, fresh mozzarella or grated cheese
Take the chicken and roll it in mashed potato flakes. Bake at 350 for 30-35 minutes for bonless or 45-55 minutes for bone-in.
Do you have a recipe for Tomato Basil Chicken?
I want to make a special dish for my man tonight!Do you have a recipe for Tomato Basil Chicken?
Tomato Basil Chicken, or Chicken Parmesan by any other name!
1 15 oz can tomato sauce
1 15 oz can chopped tomatos
1/2 cup chopped fresh basil
2 T dried Italian herbs
1 clove garlic, minced
1/4 yellow onion, chopped
1/4 cup olive oil
1/8 tsp red pepper flakes
1/4 tsp pepper
1 tsp salt
1 T brown sugar
1/4 cup red wine
1/2 cup grated parmesan cheese
6-8 chicken thighs or combination of chicken breasts, thighs, and legs.
In saute pan, heat 1 T olive oil. Add chopped onion and garlic. Saute until translucent and onion is limp. Add herbs, tomato sauce, diced tomatos, wine , sugar, salt, pepper, red pepper flakes and fresh basil. Bring to a boil, then reduce heat and simmer for 15 minutes. Add 1/4 cup grated parmesan. Season chicken with salt and pepper and brown in non-stick pan. Place in baking dish. Spoon sauce over chicken and sprinkle with remaining cheese. Cover and bake at 350 degrees for 1 hour, or until juices run clear and mixture is bubbling. Serve with linguini tossed with olive oil and chopped flat leaf parsley. Sprinkle with additional cheese.
Tomato Basil Chicken, or Chicken Parmesan by any other name!
1 15 oz can tomato sauce
1 15 oz can chopped tomatos
1/2 cup chopped fresh basil
2 T dried Italian herbs
1 clove garlic, minced
1/4 yellow onion, chopped
1/4 cup olive oil
1/8 tsp red pepper flakes
1/4 tsp pepper
1 tsp salt
1 T brown sugar
1/4 cup red wine
1/2 cup grated parmesan cheese
6-8 chicken thighs or combination of chicken breasts, thighs, and legs.
In saute pan, heat 1 T olive oil. Add chopped onion and garlic. Saute until translucent and onion is limp. Add herbs, tomato sauce, diced tomatos, wine , sugar, salt, pepper, red pepper flakes and fresh basil. Bring to a boil, then reduce heat and simmer for 15 minutes. Add 1/4 cup grated parmesan. Season chicken with salt and pepper and brown in non-stick pan. Place in baking dish. Spoon sauce over chicken and sprinkle with remaining cheese. Cover and bake at 350 degrees for 1 hour, or until juices run clear and mixture is bubbling. Serve with linguini tossed with olive oil and chopped flat leaf parsley. Sprinkle with additional cheese.
Anyone know a good recipe for mock sesame chicken?
Not sure if I should use tofu, seitan or something else. I had some the other night at an asian vegetarian restaurant and it was delicious. Looking forward to making it at home.Anyone know a good recipe for mock sesame chicken?
I don't know...maybe tofu. I just clicked on the question because I had no idea what ';mock'; sesame chicken was.
I don't know...maybe tofu. I just clicked on the question because I had no idea what ';mock'; sesame chicken was.
Anyone know a good recipe for chicken pepperoni?
Try this... If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken.
Chicken Pepperoni
Ingredients
# 1/2 lb pasta
# 1/2 whole pepperoni
# 1/3 cup flour
# 1/2 teaspoon salt
# 1/4 teaspoon pepper, freshly ground
# 1/2 teaspoon oregano, ground(or 2 teaspoons fresh)
# 1/2 teaspoon basil, crushed(or 2 teaspoons fresh)
# 1/2 teaspoon garlic powder
# 1/2 teaspoon onion powder
# 1 lb boneless skinless chicken breasts
# olive oil (optional)
# 16 ounces tomato sauce
# 1(6ounce)can tomato paste
# 1/2 teaspoon red pepper flakes, crushed(or more, to taste)
Directions
1. * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
2. Cook pasta according to package directions.
3. Dice pepperoni into 1/4'; cubes.
4. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
5. Cut chicken in to bite-sized chunks.
6. Dredge chicken pieces in seasoned flour until coated.
7. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
8. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
9. Return chicken and pepperoni to pan.
10. Bring to simmer and cook, stirring, for 5 to 7 minutes.
11. Serve over a bed of pasta.Anyone know a good recipe for chicken pepperoni?
Pepperoni Stuffed Chicken
Ingredients:
4 boneless chicken breasts, halved and skins removed
4 large slices of pepperoni sausages
4 slices Monterey Jack cheese
1 egg, beaten
3/4 cup dry bread crumbs
1/4 to 1/2 cup butter
Directions:
With mallet, pound chicken breasts to 1/2 inch thickness, being careful not to tear meat.
Place 1 slice pepperoni and 1 slice cheese on each chicken breast. Roll up jelly roll fashion.
Secure with a toothpick.
Dip each roll in egg, then into bread crumbs, coating thoroughly. Melt butter in large skillet over low to med. heat.
Cook chicken 10 to 15 minutes, turning frequently until golden brown and tender.Anyone know a good recipe for chicken pepperoni?
INGREDIENTS
4 skinless, boneless chicken breasts
20 slices pepperoni sausage
8 ounces pepperoni sausage, chopped
4 slices mozzarella cheese
1 (28 ounce) jar spaghetti sauce
1 pinch garlic powder
salt and pepper to taste
1 teaspoon Italian-style seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.
Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.
Bake in the preheated oven for 30 to 40 minutes
Chicken Pepperoni
Ingredients
# 1/2 lb pasta
# 1/2 whole pepperoni
# 1/3 cup flour
# 1/2 teaspoon salt
# 1/4 teaspoon pepper, freshly ground
# 1/2 teaspoon oregano, ground(or 2 teaspoons fresh)
# 1/2 teaspoon basil, crushed(or 2 teaspoons fresh)
# 1/2 teaspoon garlic powder
# 1/2 teaspoon onion powder
# 1 lb boneless skinless chicken breasts
# olive oil (optional)
# 16 ounces tomato sauce
# 1(6ounce)can tomato paste
# 1/2 teaspoon red pepper flakes, crushed(or more, to taste)
Directions
1. * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
2. Cook pasta according to package directions.
3. Dice pepperoni into 1/4'; cubes.
4. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
5. Cut chicken in to bite-sized chunks.
6. Dredge chicken pieces in seasoned flour until coated.
7. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
8. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
9. Return chicken and pepperoni to pan.
10. Bring to simmer and cook, stirring, for 5 to 7 minutes.
11. Serve over a bed of pasta.Anyone know a good recipe for chicken pepperoni?
Pepperoni Stuffed Chicken
Ingredients:
4 boneless chicken breasts, halved and skins removed
4 large slices of pepperoni sausages
4 slices Monterey Jack cheese
1 egg, beaten
3/4 cup dry bread crumbs
1/4 to 1/2 cup butter
Directions:
With mallet, pound chicken breasts to 1/2 inch thickness, being careful not to tear meat.
Place 1 slice pepperoni and 1 slice cheese on each chicken breast. Roll up jelly roll fashion.
Secure with a toothpick.
Dip each roll in egg, then into bread crumbs, coating thoroughly. Melt butter in large skillet over low to med. heat.
Cook chicken 10 to 15 minutes, turning frequently until golden brown and tender.Anyone know a good recipe for chicken pepperoni?
INGREDIENTS
4 skinless, boneless chicken breasts
20 slices pepperoni sausage
8 ounces pepperoni sausage, chopped
4 slices mozzarella cheese
1 (28 ounce) jar spaghetti sauce
1 pinch garlic powder
salt and pepper to taste
1 teaspoon Italian-style seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.
Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.
Bake in the preheated oven for 30 to 40 minutes
Anyone got a recipe for leftover cooked chicken?
I have tried a curry,chile,a salad etc. Do you know of something a bit different?Anyone got a recipe for leftover cooked chicken?
The Pampered Chef 庐
Roasted Chicken, Onion %26amp; Rosemary Pizza
Recipe
1 packet (290 g) pizza base mix
250 ml (9 fl oz) warm (hand hot) water
250 g (9 oz) skinless boneless cooked chicken, chopped
1 red onion, thinly sliced
3 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 cloves garlic, pressed
1 tablespoon finely chopped fresh rosemary leaves
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
200 g (7 oz) grated mozzarella cheese, divided
Preheat oven to 200掳C/400掳F/Gas 6. Place pizza base mix (use both sachets) in Classic Batter Bowl. Add enough warm water, mixing to form dough using Bamboo Spoon. Knead dough on lightly floured surface 5 minutes or until smooth and elastic. Place pizza dough onto centre of Classic Round Stone; roll dough out to within 5 mm (1/4 in) of edge of stone using Baker's Roller鈩? making edges slightly thicker than centre. Set aside in warm place 15 minutes.
Coarsely chop cooked chicken using Food Chopper. Thinly slice red onion using Utility Knife. Snip parsley with Kitchen Shears.
In small Colander Bowl, toss together chicken, onion, parsley, olive oil, garlic pressed with Garlic Press, rosemary, salt, black pepper and 140 g (5 oz) of the cheese. Spread chicken mixture evenly over pizza base to within 5 mm (1/4 in) of edge. Sprinkle with remaining cheese.
Bake 20-25 minutes or until cooked and golden brown. Place baking stone on Stackable Cooling Rack, cool 10 minutes. Cut into wedges with Pizza Cutter; serve using Large Serving Spatula.
Yield: Serves 8
Per serving: 1116 kJ (265) kcal; 16,7 g protein; 8,2 g fat; 33,2 g carbohydrate; 1,4 g fibre; 320 mg sodium
Cook's Tip: You may use 1 teaspoon dried rosemary for 1 tablespoon fresh rosemary leaves.
漏 The Pampered Chef鈥擴nited Kingdom, Ltd.Anyone got a recipe for leftover cooked chicken?
Why not cook up a basic pasta sauce, marinara or alfedo, and add the chicken in at the last second, just long enough so that it heats it up and absorbs some of the flavor of the sauce
Chicken soup - very tasty and great for colds and flu etc. Bring a large pan of water to the boil - then put in the entire chicken carcass and boil for about 1/2 hour. When chicken meat falls off bone - remove chicken bones and bits you don't like the look of and then add seasoning and any veg such as leeks,onions and potatoes for consistency. - and chicken stock or granules. Salt and plenty of pepper to taste. You can cook for a little while longer and then serve as you want it with some nice crusty bread.
try the dustbin
if u pour tomato sauce on it... put some cheese... and put it in a sandwich = chicken parm sandwich
recipes.com
Tarragon chicken and grape salad tastes great and is easy - mix half a cup of creme fraiche and half a cup of mayonnaise together. Chuck in a handful of chopped tarragon, two chopped spring onions and a handful of halved white seedless grapes. Mix it all together then add the sliced cooked chicken. This is very nice on a baked potato. Bon Appetit!
Chicken stew...boil loads of chopped up vegetables..potatoes, carrots, onions, leeks, swede, until soft..add chicken stock, boil down..then at the last minute add the chicken..not too soon or it will go all stringy....always works for me!!f
Make Faiitas out of it. Get some salsa or sour cream and put on a wrap, add some panfried peppers, onions etc and then add the chicken Yummy!
How about chicken tostada's? You will need to shred the chicken make sure there aren't any bones. you'll need 1 medium tomato. 1 package (8 ounces) jack cheese,half a head of lettuce. Sour cream tostada shells and re-fried beans 1 16oz. can or make your own. dice the tomato grate the cheese shred the lettuce. You begin by layering tostada shell with beans then add warmed shredded chicken add lettuce sprinkle tomato then cheese and top with sour cream. tadaaaaaa!
Tasty two step chicken
Ingredients:
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup OR Campbell's庐 Healthy Request庐 Condensed Cream of Mushroom Soup
1/2 cup water
Directions:
HEAT oil in skillet over medium-high heat. Cook chicken 10 min. or until browned. Set aside. Pour off fat.
ADD soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 min. or until chicken is done.
how about a nice stew with leeks and barley
Homemade chicken pot pie is always good.
Left over chicken
2 cans cream of chicken soup
1 can of sweet peas
1 can cream or condensed milk
2 cans of bisquits
Preheat oven to 400 Degree's
Mix 2 cans of cream of chicken soup and 1 can of cream into a 8';x 10'; cassarole pan. Mix in 1 can of sweet peas and left over chicken. Salt and pepper to taste.
Place in oven for 45 minutes, after it has been in the oven for 45 minutes remove it and open the bisquits. Place the bisquits on top of the mixture making sure to place them one by one as close to each other as possible. Put back into the oven and cook until bisquits are lightly browned.
chicken sandwich with lunch!, you can stick some mayo in aswell if you want, yummy yummyburts bees
The Pampered Chef 庐
Roasted Chicken, Onion %26amp; Rosemary Pizza
Recipe
1 packet (290 g) pizza base mix
250 ml (9 fl oz) warm (hand hot) water
250 g (9 oz) skinless boneless cooked chicken, chopped
1 red onion, thinly sliced
3 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 cloves garlic, pressed
1 tablespoon finely chopped fresh rosemary leaves
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
200 g (7 oz) grated mozzarella cheese, divided
Preheat oven to 200掳C/400掳F/Gas 6. Place pizza base mix (use both sachets) in Classic Batter Bowl. Add enough warm water, mixing to form dough using Bamboo Spoon. Knead dough on lightly floured surface 5 minutes or until smooth and elastic. Place pizza dough onto centre of Classic Round Stone; roll dough out to within 5 mm (1/4 in) of edge of stone using Baker's Roller鈩? making edges slightly thicker than centre. Set aside in warm place 15 minutes.
Coarsely chop cooked chicken using Food Chopper. Thinly slice red onion using Utility Knife. Snip parsley with Kitchen Shears.
In small Colander Bowl, toss together chicken, onion, parsley, olive oil, garlic pressed with Garlic Press, rosemary, salt, black pepper and 140 g (5 oz) of the cheese. Spread chicken mixture evenly over pizza base to within 5 mm (1/4 in) of edge. Sprinkle with remaining cheese.
Bake 20-25 minutes or until cooked and golden brown. Place baking stone on Stackable Cooling Rack, cool 10 minutes. Cut into wedges with Pizza Cutter; serve using Large Serving Spatula.
Yield: Serves 8
Per serving: 1116 kJ (265) kcal; 16,7 g protein; 8,2 g fat; 33,2 g carbohydrate; 1,4 g fibre; 320 mg sodium
Cook's Tip: You may use 1 teaspoon dried rosemary for 1 tablespoon fresh rosemary leaves.
漏 The Pampered Chef鈥擴nited Kingdom, Ltd.Anyone got a recipe for leftover cooked chicken?
Why not cook up a basic pasta sauce, marinara or alfedo, and add the chicken in at the last second, just long enough so that it heats it up and absorbs some of the flavor of the sauce
Chicken soup - very tasty and great for colds and flu etc. Bring a large pan of water to the boil - then put in the entire chicken carcass and boil for about 1/2 hour. When chicken meat falls off bone - remove chicken bones and bits you don't like the look of and then add seasoning and any veg such as leeks,onions and potatoes for consistency. - and chicken stock or granules. Salt and plenty of pepper to taste. You can cook for a little while longer and then serve as you want it with some nice crusty bread.
try the dustbin
if u pour tomato sauce on it... put some cheese... and put it in a sandwich = chicken parm sandwich
recipes.com
Tarragon chicken and grape salad tastes great and is easy - mix half a cup of creme fraiche and half a cup of mayonnaise together. Chuck in a handful of chopped tarragon, two chopped spring onions and a handful of halved white seedless grapes. Mix it all together then add the sliced cooked chicken. This is very nice on a baked potato. Bon Appetit!
Chicken stew...boil loads of chopped up vegetables..potatoes, carrots, onions, leeks, swede, until soft..add chicken stock, boil down..then at the last minute add the chicken..not too soon or it will go all stringy....always works for me!!f
Make Faiitas out of it. Get some salsa or sour cream and put on a wrap, add some panfried peppers, onions etc and then add the chicken Yummy!
How about chicken tostada's? You will need to shred the chicken make sure there aren't any bones. you'll need 1 medium tomato. 1 package (8 ounces) jack cheese,half a head of lettuce. Sour cream tostada shells and re-fried beans 1 16oz. can or make your own. dice the tomato grate the cheese shred the lettuce. You begin by layering tostada shell with beans then add warmed shredded chicken add lettuce sprinkle tomato then cheese and top with sour cream. tadaaaaaa!
Tasty two step chicken
Ingredients:
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup OR Campbell's庐 Healthy Request庐 Condensed Cream of Mushroom Soup
1/2 cup water
Directions:
HEAT oil in skillet over medium-high heat. Cook chicken 10 min. or until browned. Set aside. Pour off fat.
ADD soup and water. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 min. or until chicken is done.
how about a nice stew with leeks and barley
Homemade chicken pot pie is always good.
Left over chicken
2 cans cream of chicken soup
1 can of sweet peas
1 can cream or condensed milk
2 cans of bisquits
Preheat oven to 400 Degree's
Mix 2 cans of cream of chicken soup and 1 can of cream into a 8';x 10'; cassarole pan. Mix in 1 can of sweet peas and left over chicken. Salt and pepper to taste.
Place in oven for 45 minutes, after it has been in the oven for 45 minutes remove it and open the bisquits. Place the bisquits on top of the mixture making sure to place them one by one as close to each other as possible. Put back into the oven and cook until bisquits are lightly browned.
chicken sandwich with lunch!, you can stick some mayo in aswell if you want, yummy yummy
Whats a good recipe for bone in chicken breasts?
I have some bone in chicken breast and I can just do the usual way and throw them in teh oven wit seasonings. But id like to do something diffrent. Anyone have any good recipes to share for bone in chicken breasts.Whats a good recipe for bone in chicken breasts?
Buttermilk Baked Chicken
Southern Living 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425掳 for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
_________________________
(Cut this recipe in half if you don't have that many chicken breasts; I make it all the time using only breasts w/ bone, rather than a whole chicken, as we dont' like dark meat.)
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3陆 lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1陆 cups dry white wine (I鈥檝e used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.
Dry the chicken w/ paper towels. Season liberally w/ salt %26amp; pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, saut茅 chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to saut茅 all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and saut茅 for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.
Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together 陆 cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.
Reheats well.
--Ina Garten, Barefoot in Paris cookbookWhats a good recipe for bone in chicken breasts?
Orange Glazed Chicken
Ingredients:
Your chicken breasts
1/2 cup honey
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon lemon juice
1 tablespoon lemon zest (from the lemon you got the juice from)
1/4 teaspoon ground nutmeg
Heat oven to 375 degrees. Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour and 15 minutes. Combine remaining ingredients and mix well. If desired, separate the glaze and RESERVE some to serve with chicken after cooking.
Brush some of the orange mixture on chicken and roast uncovered another 15 minutes. Periodically brush chicken with the orange mixture until chicken is no longer pink (180 degrees using a meat thermometer). Serve chicken with remaining orange mixture.
Yeah chicken curry
cut chicken cubed size
1 finely chopped onion
2 tbsp minced garlic
1tbsp minced ginger
1 finely chopped green chilly.
1/4 tbsp Curry powder
1/2 tbsp Cumin
1/2 tbsp paprika
1/4 tbsp salt
1 cup water
1tbsp tomato paste
Directions
1. Saute onions, and green chilly
2 add in minced garlic and ginger cook for about 5 minutes
3. add salt, cumin and paprika, stir 2 minutes
4. add tomato paste and water., stir make sure tomato paste dissolves
5 add curry powder, bring to a boil
6 add cut chicken cook for about 40 minutes with lid on
Balsamic Chicken Breast
A quick and easy way to cook chicken breasts with a tangy twist!
Ingredients
1 pound skinned chicken breast halves
2 tablespoons Olive oil
1 Whole garlic clove, sliced paper-thin
Salt and pepper, to taste
2 Medium Roma tomatoes, sliced into rounds
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Marjoram
1/2 teaspoon Crushed dried rosemary
1/2-2/3 cup Balsamic vinegar, or to taste
Preparation
Salt and pepper chicken breasts. In olive oil, saute slivered garlic for a very short time. mix herbs and sprinkle half of them on one side of chicken. Place breasts, seasoned side down, in saute pan with garlic. Add part of balsamic vinegar. Sprinkle ';up'; side of chicken with salt and pepper and the remainder of the herb mixture. Saute for about
4-5 minutes, then turn. Add more vinegar. Saute for 4-5 minutes more. Add sliced tomatoes, and more vinegar. Transfer to oven proof baking dish, and bake at 375 degrees, covered, for about 20-25 minutes.
Go to Recipezaar.com. It's a good website to search for recipes based on a specific ingredient. The site also gives feedback on what people thought of the recipe.
Recipe #45809 (put 45809 in search engine) is Bourbon Chicken. It's really good and has simple ingredients -if you don't drink don't worry it does not require bourbon. Almost everyone rates this five stars (out of over 500 reviews).
Roasted Chicken with Smokey Orange Sauce (this is so delicous %26amp; easy!)
Cooking spray
8 (5-ounce) skinless chicken breast halves (with bone)
Salt and ground black pepper
1 cup orange marmalade
1 tablespoon reduced-sodium soy sauce
1 teaspoon liquid smoke
Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use.
Yield: 4 servings
Marinate in italian dressing for a couple of hours. Grill over medium coals til done, using tongs to turn - no forks. If you'd like, you can brush w/ BBQ sauce the last 10 minutes or so for a different flavor - I like it both ways. Serve with your favorite sides such as grilled corn on the cob, baked beans, pasta salad, etc......Don't forget some good garlic bread!
crockpot,,,,
jar of bbq sauce
chicken
cook 6-8 hours
serve with rice
or use a sweet and sour sauce and add carrots and pineapple chunks
cook 6-8 hours
serve with rice
great meals chicken is so tender
Try this; Fry a few strips of bacon, add your chicken breast and when they start to brown add asparagus, some halved cherry tomatoes and some olives. Let cook on medium heat till done.
Bon apetit!
stuff blue cheese in between skin and meat, then grill over indirect heat until done, brushing with melted butter mixture(butter, lemon juice, thyme) occasionally
Buttermilk Baked Chicken
Southern Living 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425掳 for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
_________________________
(Cut this recipe in half if you don't have that many chicken breasts; I make it all the time using only breasts w/ bone, rather than a whole chicken, as we dont' like dark meat.)
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3陆 lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1陆 cups dry white wine (I鈥檝e used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.
Dry the chicken w/ paper towels. Season liberally w/ salt %26amp; pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, saut茅 chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to saut茅 all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and saut茅 for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.
Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together 陆 cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.
Reheats well.
--Ina Garten, Barefoot in Paris cookbookWhats a good recipe for bone in chicken breasts?
Orange Glazed Chicken
Ingredients:
Your chicken breasts
1/2 cup honey
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon lemon juice
1 tablespoon lemon zest (from the lemon you got the juice from)
1/4 teaspoon ground nutmeg
Heat oven to 375 degrees. Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour and 15 minutes. Combine remaining ingredients and mix well. If desired, separate the glaze and RESERVE some to serve with chicken after cooking.
Brush some of the orange mixture on chicken and roast uncovered another 15 minutes. Periodically brush chicken with the orange mixture until chicken is no longer pink (180 degrees using a meat thermometer). Serve chicken with remaining orange mixture.
Yeah chicken curry
cut chicken cubed size
1 finely chopped onion
2 tbsp minced garlic
1tbsp minced ginger
1 finely chopped green chilly.
1/4 tbsp Curry powder
1/2 tbsp Cumin
1/2 tbsp paprika
1/4 tbsp salt
1 cup water
1tbsp tomato paste
Directions
1. Saute onions, and green chilly
2 add in minced garlic and ginger cook for about 5 minutes
3. add salt, cumin and paprika, stir 2 minutes
4. add tomato paste and water., stir make sure tomato paste dissolves
5 add curry powder, bring to a boil
6 add cut chicken cook for about 40 minutes with lid on
Balsamic Chicken Breast
A quick and easy way to cook chicken breasts with a tangy twist!
Ingredients
1 pound skinned chicken breast halves
2 tablespoons Olive oil
1 Whole garlic clove, sliced paper-thin
Salt and pepper, to taste
2 Medium Roma tomatoes, sliced into rounds
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Marjoram
1/2 teaspoon Crushed dried rosemary
1/2-2/3 cup Balsamic vinegar, or to taste
Preparation
Salt and pepper chicken breasts. In olive oil, saute slivered garlic for a very short time. mix herbs and sprinkle half of them on one side of chicken. Place breasts, seasoned side down, in saute pan with garlic. Add part of balsamic vinegar. Sprinkle ';up'; side of chicken with salt and pepper and the remainder of the herb mixture. Saute for about
4-5 minutes, then turn. Add more vinegar. Saute for 4-5 minutes more. Add sliced tomatoes, and more vinegar. Transfer to oven proof baking dish, and bake at 375 degrees, covered, for about 20-25 minutes.
Go to Recipezaar.com. It's a good website to search for recipes based on a specific ingredient. The site also gives feedback on what people thought of the recipe.
Recipe #45809 (put 45809 in search engine) is Bourbon Chicken. It's really good and has simple ingredients -if you don't drink don't worry it does not require bourbon. Almost everyone rates this five stars (out of over 500 reviews).
Roasted Chicken with Smokey Orange Sauce (this is so delicous %26amp; easy!)
Cooking spray
8 (5-ounce) skinless chicken breast halves (with bone)
Salt and ground black pepper
1 cup orange marmalade
1 tablespoon reduced-sodium soy sauce
1 teaspoon liquid smoke
Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use.
Yield: 4 servings
Marinate in italian dressing for a couple of hours. Grill over medium coals til done, using tongs to turn - no forks. If you'd like, you can brush w/ BBQ sauce the last 10 minutes or so for a different flavor - I like it both ways. Serve with your favorite sides such as grilled corn on the cob, baked beans, pasta salad, etc......Don't forget some good garlic bread!
crockpot,,,,
jar of bbq sauce
chicken
cook 6-8 hours
serve with rice
or use a sweet and sour sauce and add carrots and pineapple chunks
cook 6-8 hours
serve with rice
great meals chicken is so tender
Try this; Fry a few strips of bacon, add your chicken breast and when they start to brown add asparagus, some halved cherry tomatoes and some olives. Let cook on medium heat till done.
Bon apetit!
stuff blue cheese in between skin and meat, then grill over indirect heat until done, brushing with melted butter mixture(butter, lemon juice, thyme) occasionally
Does anyone have a ';Chicken N Dumplins'; recipe they would like to share?
INGREDIENTS
6 skinless, boneless chicken breast halves
6 cups water
1 tablespoon butter
salt and pepper to taste
2 cups all-purpose baking mix
2/3 cup milk
1/2 cup all-purpose flour
1/2 cup cold water
DIRECTIONS
In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.Does anyone have a ';Chicken N Dumplins'; recipe they would like to share?
This is so easy and so good!
Bertie’s Chicken %26amp; Dumplings
4 Chicken Quarters
2 Cups of Bisquick or Pioneer Baking Mix
Can of Cream of Chicken
Can of Cream of Celery
Black Pepper
Cinnamon
Boil chicken for 1 hour or until falling off of bone. Skim fat off of boiling chicken. Take the chicken out of the pot and de-bone. Place the chicken back into the broth. Add dash of black pepper. Add both cans of soup and stir until dissolved. In a large mixing bowl, add baking mix. Fill a cup with ice. Cover with water. Set aside until water is very cold. Use a pastry cutter and add a little water into the baking mix until at a biscuit consistency. Add a little more mix as needed to form into a ball. Kneed a couple of times if needed to form the ball. Cover with saran wrap and refrigerate for at least 30 minutes. Flour a flat surface. Place ball on flat surface. At this point, you can either roll the mixture out with a rolling pin until about ½ inch thick. Then cut into squares about 1”. You can also “pinch” off into pieces about the size of a large marble. Drop the dumplings into the center of the pot. Don’t stir, fold them in. This will keep them from falling apart. Add a sprinkle of cinnamon. Cook over a low to medium heat while adding dumplings. After all dumplings are added, cook for about 3 more minutes. Then eat!Does anyone have a ';Chicken N Dumplins'; recipe they would like to share?
Chicken %26amp; Dumplings
Ingredients
6 1/2 c Water Divided
4 (8 Oz.) Chicken Breast
Halves
1 1/2 c Sliced Mushrooms
3/4 c Diced Carrots
2 tb Chopped Onion
3/4 ts Poultry Seasoning
1/2 ts Salt
1/2 ts Pepper
1 ts Lemon Juice
4 Drops Hot Sauce
1 cl Garlic Minced
1 1/4 c + 2 T. Flour, Divided
1 ts Baking Powder
1/2 c Skim Milk
Instructions
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat %26amp; Simmer 45 Min. OR Until Chicken Is Tender.
Remove Chicken From Broth %26amp; Let Each Cool Separately. Discard Bones %26amp; Skin. Cut Chicken Into Bite Size %26amp; Add To Vegetable Mixture.
Cover %26amp; Chill 8 Hours. Skim Fat From Broth %26amp; Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce %26amp; Garlic.
Combine 1/4 C. Plus 2 T. Flour %26amp; Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat %26amp; Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour %26amp; Baking Powder.
Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.
';Chicken and Dumplings'; - 8 servings
1 (5 lb.) stewing chicken
3 ribs celery; sliced
2 carrots; sliced
1 onion; chopped
2 bay leaves
2 1/2 tsp. salt
1/4 tsp. pepper
5 cups water
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. chopped parsley
1/2 cup milk
1 egg
1) Remove neck and giblets from inside chicken; cut chicken into serving pieces. Rinse under running cold water. In 6-quart Dutch oven or large pot, combine chicken, neck, giblets, celery, carrots, onion, bay leaves, 2 tsp. of the salt, and pepper; add water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until chicken is fork-tender. Spoon off most of fat; discard bay leaves.
2) Meanwhile, in medium bowl with fork, combine flour, baking powder, parsley and remaining 1/2 tsp. salt. In small bowl with fork, mix milk and egg; slowly stir into flour mixture until soft dough forms.
3) Drop dough by heaping tablespoonfuls onto simmering chicken. Cover tightly; cook 20 minutes without lifting cover.
4) To serve: Spoon chicken and dumplings into serving dish; spoon some of pan juices over.
this one is my favorite
http://www.bettycrocker.com/recipes/reci…
Ah being from a southern family, I still had a hard time perfecting this.
All you really need is chicken and flour. Boil the chicken until the meat wants to fall off the bone. You can add celery, onion and carrots to the chix while it cooks if you like, I prefer not to. Take out the chix and bones. Shred the chix and add it back to the liquid. Put flour in a bowl and add a bit of either water or milk or buttermilk. You want just enough to make the dough moist. Combine with a spoon but do NOT over stir! This will make the dumplings tough. Just stir until the flour is wet. Take spoonfuls and careful drop into chix liquid. Move them around as you do so they don't stick together. Cook a few minutes (5 or so) and serve...yummy.
Chop up chicken, carrots, potatos, celery, onions and put them in a stock pot, season to taste. Add water to cover and boil till all is tender. Then I use the dumpling recipe on the box of Bisquick. Follow the directions. yummm
CHICKEN %26amp; DUMPLINGS
3 chicken breasts
4 quarts of water
salt %26amp; pepper to taste
2 1/2 c. self rising flour
3 T. lard
3/4 c. buttermilk
Bring water, salt %26amp; pepper to a boil. Add chicken and cook until meat begins to fall apart. Remove chicken from broth, set aside. Cut lard into flour then add buttermilk. Stir until it cleans the sides of the bowl. Roll out thin on a well floured surface and cut into 1'; x 3'; strips. Taste broth to make sure it is well seasoned and adjust as needed. Make sure broth is boiling. Remove all skin and bones from chicken and cut into small pieces. Add chicken back to broth. Drop dumplings in a few at a time until all are in the broth. Cover and cook on low heat for 20 minutes. Add 1 stick butter and 1 can evaporated milk. Once butter is melted, gently stir to combine milk and butter with broth and serve while hot.
Boil a whole chicken until done. Remove the chicken from the pot and remove all the bones. While the chicken is boiling, season the water with salt and pepper. Add the chicken back into the boiling water. You can buy frozen dumplings already made in your grocers freezer. Add several cans of chicken broth to the water, then add the frozen dumplings. Boil the dumplings until they are done. Enjoy.
6 skinless, boneless chicken breast halves
6 cups water
1 tablespoon butter
salt and pepper to taste
2 cups all-purpose baking mix
2/3 cup milk
1/2 cup all-purpose flour
1/2 cup cold water
DIRECTIONS
In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.Does anyone have a ';Chicken N Dumplins'; recipe they would like to share?
This is so easy and so good!
Bertie’s Chicken %26amp; Dumplings
4 Chicken Quarters
2 Cups of Bisquick or Pioneer Baking Mix
Can of Cream of Chicken
Can of Cream of Celery
Black Pepper
Cinnamon
Boil chicken for 1 hour or until falling off of bone. Skim fat off of boiling chicken. Take the chicken out of the pot and de-bone. Place the chicken back into the broth. Add dash of black pepper. Add both cans of soup and stir until dissolved. In a large mixing bowl, add baking mix. Fill a cup with ice. Cover with water. Set aside until water is very cold. Use a pastry cutter and add a little water into the baking mix until at a biscuit consistency. Add a little more mix as needed to form into a ball. Kneed a couple of times if needed to form the ball. Cover with saran wrap and refrigerate for at least 30 minutes. Flour a flat surface. Place ball on flat surface. At this point, you can either roll the mixture out with a rolling pin until about ½ inch thick. Then cut into squares about 1”. You can also “pinch” off into pieces about the size of a large marble. Drop the dumplings into the center of the pot. Don’t stir, fold them in. This will keep them from falling apart. Add a sprinkle of cinnamon. Cook over a low to medium heat while adding dumplings. After all dumplings are added, cook for about 3 more minutes. Then eat!Does anyone have a ';Chicken N Dumplins'; recipe they would like to share?
Chicken %26amp; Dumplings
Ingredients
6 1/2 c Water Divided
4 (8 Oz.) Chicken Breast
Halves
1 1/2 c Sliced Mushrooms
3/4 c Diced Carrots
2 tb Chopped Onion
3/4 ts Poultry Seasoning
1/2 ts Salt
1/2 ts Pepper
1 ts Lemon Juice
4 Drops Hot Sauce
1 cl Garlic Minced
1 1/4 c + 2 T. Flour, Divided
1 ts Baking Powder
1/2 c Skim Milk
Instructions
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat %26amp; Simmer 45 Min. OR Until Chicken Is Tender.
Remove Chicken From Broth %26amp; Let Each Cool Separately. Discard Bones %26amp; Skin. Cut Chicken Into Bite Size %26amp; Add To Vegetable Mixture.
Cover %26amp; Chill 8 Hours. Skim Fat From Broth %26amp; Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce %26amp; Garlic.
Combine 1/4 C. Plus 2 T. Flour %26amp; Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat %26amp; Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour %26amp; Baking Powder.
Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.
';Chicken and Dumplings'; - 8 servings
1 (5 lb.) stewing chicken
3 ribs celery; sliced
2 carrots; sliced
1 onion; chopped
2 bay leaves
2 1/2 tsp. salt
1/4 tsp. pepper
5 cups water
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. chopped parsley
1/2 cup milk
1 egg
1) Remove neck and giblets from inside chicken; cut chicken into serving pieces. Rinse under running cold water. In 6-quart Dutch oven or large pot, combine chicken, neck, giblets, celery, carrots, onion, bay leaves, 2 tsp. of the salt, and pepper; add water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until chicken is fork-tender. Spoon off most of fat; discard bay leaves.
2) Meanwhile, in medium bowl with fork, combine flour, baking powder, parsley and remaining 1/2 tsp. salt. In small bowl with fork, mix milk and egg; slowly stir into flour mixture until soft dough forms.
3) Drop dough by heaping tablespoonfuls onto simmering chicken. Cover tightly; cook 20 minutes without lifting cover.
4) To serve: Spoon chicken and dumplings into serving dish; spoon some of pan juices over.
this one is my favorite
http://www.bettycrocker.com/recipes/reci…
Ah being from a southern family, I still had a hard time perfecting this.
All you really need is chicken and flour. Boil the chicken until the meat wants to fall off the bone. You can add celery, onion and carrots to the chix while it cooks if you like, I prefer not to. Take out the chix and bones. Shred the chix and add it back to the liquid. Put flour in a bowl and add a bit of either water or milk or buttermilk. You want just enough to make the dough moist. Combine with a spoon but do NOT over stir! This will make the dumplings tough. Just stir until the flour is wet. Take spoonfuls and careful drop into chix liquid. Move them around as you do so they don't stick together. Cook a few minutes (5 or so) and serve...yummy.
Chop up chicken, carrots, potatos, celery, onions and put them in a stock pot, season to taste. Add water to cover and boil till all is tender. Then I use the dumpling recipe on the box of Bisquick. Follow the directions. yummm
CHICKEN %26amp; DUMPLINGS
3 chicken breasts
4 quarts of water
salt %26amp; pepper to taste
2 1/2 c. self rising flour
3 T. lard
3/4 c. buttermilk
Bring water, salt %26amp; pepper to a boil. Add chicken and cook until meat begins to fall apart. Remove chicken from broth, set aside. Cut lard into flour then add buttermilk. Stir until it cleans the sides of the bowl. Roll out thin on a well floured surface and cut into 1'; x 3'; strips. Taste broth to make sure it is well seasoned and adjust as needed. Make sure broth is boiling. Remove all skin and bones from chicken and cut into small pieces. Add chicken back to broth. Drop dumplings in a few at a time until all are in the broth. Cover and cook on low heat for 20 minutes. Add 1 stick butter and 1 can evaporated milk. Once butter is melted, gently stir to combine milk and butter with broth and serve while hot.
Boil a whole chicken until done. Remove the chicken from the pot and remove all the bones. While the chicken is boiling, season the water with salt and pepper. Add the chicken back into the boiling water. You can buy frozen dumplings already made in your grocers freezer. Add several cans of chicken broth to the water, then add the frozen dumplings. Boil the dumplings until they are done. Enjoy.
Easy chicken recipe with very few ingredients. Also I have no grill!?
I have very few things in the house and no money to buy anything else. I have noe sauces, but I do have noodles. I have Italian dressing, bbq sauce, and chicken rub. I have one can of cream of chicken. Just some neat ideas, Thanks!Easy chicken recipe with very few ingredients. Also I have no grill!?
Just marinate for an hour the chicken in the Italian dressing, add a little salt and pepper, then wrap each piece in foil with a little of the dressing, and bake for 30 min. at 450. It comes out nice and soft and tastes so good.Easy chicken recipe with very few ingredients. Also I have no grill!?
Don't know what kind of spices you have in cabinet but any curry like ones pepper cumin tumeric curry powder? but add chicken to pot on stove boil with chicken rub(boullioun) take out debone and place back in pot add spices to cream of chicken soup and a splash of bbq sauce for a little kick and pour over deboned chicken add any frozen veggies or anything else you can creatively come up with heat together simmering on low medium.. Then boil noodles and either make like big pot all mixed together or serve neat with noodles on the bottom and chicken sauce on top.
Enjoy!
Season the chicken with the chicken rub and bake it until done. Let it cool, then shred it up. While the chicken is baking, cook the noodles, drain, and return to the pot. Stir in a little italian dressing and some of the cream of chicken soup. When the chicken is shredded, toss it with the noodles and sauce. Heat until the sauce is bubbly. This works with any kind of dressing or seasonings (I love Mrs Dash and have at least 4 varieties on hand at any given time). Season to taste with salt and pepper, if needed. There ya go...creamy chicken and noodles.
Assuming you have boneless breasts, you can pan fry them in a few tablespoons of oil, add some oregano, black pepper, and onion powder. After they're done all the way through, cut up into 1/4 inch pieces and put on a bed of lettuce. Top with your italian dressing, shredded cheese and sprinkle parmesan cheese on top. Toss and serve either as a salad or in 12'; tortillas as a wrap.
Simple Roast Chicken
1 3 1/2 - 4 lb. whole chicken
salt
pepper
paper towels
roasting pan or casserole dish
With paper towels pat dry the outside of bird as well as inside the cavity. Shower with salt and pepper inside and out. Put in a preheated 450 degree oven for one hour. Let rest on cutting board for 10-15 min before carving. You can add that BBQ sauce to the pan juices to make a sauce for the chicken. Easy recipe and delicious crispy skin.
mix italian seasoning with your favorite bbq sauce and coat chicken. bake at 350 for about 45 minutes. you can brush chikcen in this time with more sauce if you want. serve with garlic mashed potatoes for a great meal. enjoy!!!
Just marinate for an hour the chicken in the Italian dressing, add a little salt and pepper, then wrap each piece in foil with a little of the dressing, and bake for 30 min. at 450. It comes out nice and soft and tastes so good.Easy chicken recipe with very few ingredients. Also I have no grill!?
Don't know what kind of spices you have in cabinet but any curry like ones pepper cumin tumeric curry powder? but add chicken to pot on stove boil with chicken rub(boullioun) take out debone and place back in pot add spices to cream of chicken soup and a splash of bbq sauce for a little kick and pour over deboned chicken add any frozen veggies or anything else you can creatively come up with heat together simmering on low medium.. Then boil noodles and either make like big pot all mixed together or serve neat with noodles on the bottom and chicken sauce on top.
Enjoy!
Season the chicken with the chicken rub and bake it until done. Let it cool, then shred it up. While the chicken is baking, cook the noodles, drain, and return to the pot. Stir in a little italian dressing and some of the cream of chicken soup. When the chicken is shredded, toss it with the noodles and sauce. Heat until the sauce is bubbly. This works with any kind of dressing or seasonings (I love Mrs Dash and have at least 4 varieties on hand at any given time). Season to taste with salt and pepper, if needed. There ya go...creamy chicken and noodles.
Assuming you have boneless breasts, you can pan fry them in a few tablespoons of oil, add some oregano, black pepper, and onion powder. After they're done all the way through, cut up into 1/4 inch pieces and put on a bed of lettuce. Top with your italian dressing, shredded cheese and sprinkle parmesan cheese on top. Toss and serve either as a salad or in 12'; tortillas as a wrap.
Simple Roast Chicken
1 3 1/2 - 4 lb. whole chicken
salt
pepper
paper towels
roasting pan or casserole dish
With paper towels pat dry the outside of bird as well as inside the cavity. Shower with salt and pepper inside and out. Put in a preheated 450 degree oven for one hour. Let rest on cutting board for 10-15 min before carving. You can add that BBQ sauce to the pan juices to make a sauce for the chicken. Easy recipe and delicious crispy skin.
mix italian seasoning with your favorite bbq sauce and coat chicken. bake at 350 for about 45 minutes. you can brush chikcen in this time with more sauce if you want. serve with garlic mashed potatoes for a great meal. enjoy!!!
Do you have a recipe for a nice chicken dish?
I want to cook my boyfriend something nice with chicken, but he's kinda fussy with food - doesn't like mushrooms at all and isn't too keen on onions. Any ideas for anything else tasty would be welcome.Do you have a recipe for a nice chicken dish?
Try one of the following, really lovely recipes that I usually make
Oriental Chicken
4 plump, free-range chicken thighs
5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
3 fl oz (75 ml) Japanese soy sauce
1 heaped teaspoon peeled, grated fresh root ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil
To garnish:
1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds
To serve:
5 fl oz (150 ml) rice, cooked
Pre-heat the oven to gas mark 6, 400掳F (200掳C).
You will also need a small flameproof casserole.
Remove the skin from the chicken, then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.
Chicken Puttanesca
4 part-boned chicken breasts, skin on, weighing about 8 oz (225 g) each
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chilli, deseeded and finely chopped
1 x 400 g tin Italian chopped tomatoes
1 rounded tablespoon tomato pur茅e
6 oz (175 g) pitted black olives, roughly chopped
1 heaped tablespoon capers, rinsed and drained
1 level tablespoon chopped fresh basil
salt and freshly milled black pepper
To serve:
12 oz (350 g) spinach tagliatelle
extra sprigs fresh basil
You will also need a 10 inch (25.5 cm) solid frying pan that's not too shallow. Begin by heating the oil in the frying pan until it's very hot. Wipe the chicken breasts with kitchen paper, season them with salt and pepper, then add them to the hot oil and fry them over a medium heat until they are a rich golden colour on both sides. This will take about 5 or 6 minutes. Then transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds. After that, add the tomatoes, tomato pur茅e, olives, capers, chopped basil and some seasoning. Stir everything well, bringing it up to a gentle simmer, then replace the chicken breasts in the pan, skin side up, pushing then well down into the sauce and basting a little over the top. Now simmer for 40-45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
About 15 minutes before the end of the cooking time, put a large pan of salted water on to the heat and bring it up to the boil 鈥?this will take about 10 minutes. Then boil the tagliatelle 鈥?put a timer on it and give it 5 minutes. After that, quickly drain and serve the chicken with the sauce spooned over, the tagliatelle on the side, and garnish with fresh sprigs of basil.
Thai Creamed Coconut Chicken
1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
陆 level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
陆 oz (10 g) fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper
To prepare the chicken, remove the skin and cut the flesh into strips about 2陆 inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok 鈥?without any fat in it 鈥?and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly 鈥?about 45 seconds 鈥?shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.
Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.
Stir-fried Chicken with Lime and Coconut
2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts
First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over
Moroccan grilled chicken with preserved lemon
1 small chicken, jointed into barbecue pieces
2 tbsp olive oil
1 preserved lemon, washed and chopped, skin and pith only
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground saffron or turmeric
1 tbsp paprika
1 tsp crushed chilli
For the dipping sauce
4 tbsp coriander, chopped
4 tbsp parsley, chopped
3 spring onions, finely chopped
3-4tbsp lemon pickling brine
Method
1. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.
2. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the first dipping sauce, and leave to infuse.
3. Serve the grilled chicken with the dipping sauce on the side.
Crispy parmesan chicken with soft basil tomatoes
4 chicken breasts, skinless
salt and pepper
flour, for dusting
75g/3oz fresh white breadcrumbs
50g/2oz finely grated Parmesan cheese
2 free-range eggs, beaten
olive oil, for cooking
large knob of butter
6 tomatoes, halved
1-2 cloves of garlic, thinly sliced
coarse sea salt
handful of fresh basil leaves
4 wedges of lemon
Method
1. Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.
2. Mix together the breadcrumbs and parmesan.
3. Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.
4. Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.
5. For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt.
6. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.
7. Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.
8. Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon
Tangy Chicken Fajitas
This recipe requires you to make four different dishes: the tangy chicken, the spicy tomato salsa, the guacamole, and the vegetables.
Tangy Chicken
500g chicken breast
2 - 3 red chillis2
4 cloves of garlic
1.5 cubic centimetres of grated ginger
Black pepper
Juice of several limes
Chinese five-spice
Spicy Tomato Salsa
3 medium-sized tomatoes
3 - 4 spring onions
1 - 2 red chillis
3.5cm of a cucumber
3 large pieces of sun-dried tomatoes
Fresh coriander
Black pepper
Juice of one lime
Salt
Guacamole
2 ripe medium-sized avocado pears
1 onion
3 green chillis
Juice of 1 - 2 limes
Black pepper
Salt
1 red pepper
1 yellow pepper
1 carrot
1 white onion
1 red onion
1 red chilli
1 green chilli
Soy sauce
You will also need:
Tortilla wraps
Soured cream
Jalape帽o peppers
Salad
Cheese
Method
The first step is to prepare the chicken. Cut all the chicken into thick strips, roughly about 4cm long and 1.5cm wide and deep. Then cover the chicken thoroughly in five-spice.
Next, chop the chillis very finely into little cubes and pour on to the chicken. Crush the garlic, add the ginger and mix the whole thing with your fingers to ensure that this is all evenly spread over the chicken.
Place in a container and add enough lime juice to submerge everything.Then refrigerate and allow to marinade.
For the salsa you should separate out one third of the ingredients (all of the coriander, lime juice, salt and pepper) and place in a food processor or blender to liquefy. The remaining ingredients should be chopped coarsely into similar sized pieces to give the dish a 'chunky' feel. Then mix the liquefied stuff with the coarse for a lovely fresh salsa.
To make the guacamole, peel the avocados and remove the stones. Chop the onions and then put the whole lot, including all the other ingredients, into a food processor or blender7 and mix until it has a smooth and creamy consistency.
For the vegetables, cut them all into similar sized strips (thin and about 3cm long) and fry in some oil with soy sauce. At the same time, place all the chicken and the marinade into a wok or pan and fry until the chicken is golden and the garlic crispy.
Heat some tortillas then serve.
Serving
This is the easy part: put a bit of everything into the middle of a tortilla, fold up and enjoy!
Mexican Chicken
1/2lb Cooked, diced chicken
1 Jar of passata1
1 Clove of crushed garlic
1/2 tsp Wine vinegar
1/2 tsp Oregano
1/2 tsp Cumin
1/2 tsp Hot chilli powder
Shredded lettuce
4oz (or more) Grated cheese
8 Tortillas
Method
In a pan, mix the jar of passata, garlic, wine vinegar, oregano, cumin and chilli.
Bring to boil. Add the chicken and simmer for 15-20 minutes.
Warm the tortillas in a preheated oven, gas mark 5 (375掳F). The best way of doing this is to have the tortillas between sheets of baking foil. Alternately, warm the tortillas directly on the stovetop flame.
Serve with boiled rice, along with the shredded lettuce and grated cheese in bowls so everyone can help themselves.Do you have a recipe for a nice chicken dish?
The best one ever is by Jamie Oliver - I make it at least once a week it is so fab!
4 chicken legs (or chicken breasts but chicken legs are cheaper) in a casserole dish seasoned.
Rip up a whole small pot of basil including the stalks and throw it on top of the chicken.
Add in a whole clove of garlic - separated but not peeled
Add 2 green chillis chopped
Add about 5 handfulls of cherry tomatoes sliced in half - push them under the chicken
Tip in a can of cannellini beans or some small new potatoes
pour a glug of olive oil over the top
Bung in oven at 180 for and hour and a half (don't cover the dish)
perfection. Squeeze the garlic out of the skins to enjoy.
You can make it in advance and just bung in the oven - good for impressing people too as it is just so tasty and very fresh.
One of my fav. homemade recipes is:
Lemon Pepper Chicken
2 chicken breast
lemon juice
pepper
You take the chicken and wash it and dry it off. Then you put it in a 9x9 baking pan and add however much lemon you think you would like. I usely put in enough to cover 1/4 of the chicken. Then you sprinkle with pepper. If you want more add more, if you dont want as much, dont. Then let it marinate about 30-45 mins. Then out in oven and bake until done.
Another one of my homemade recipes is..
Italian Chicken
Wishbone Italian Dressing
2 Chicken breast
9x9 baking pan
Rinse and dry ck breast and put in pan. I then use a sm knife to cut 2 or 3 small slits in the chicken(about 1/8 or 1/4 in deep.) Then pour the dressing over the chicken. Use as much as you would like. Again I use just enough to cover the ck about 1/4-1/2 of the ck. If you would like to add a little spice you can also use the zesty italian dressing. Which is just as delicious! Let the ck marinate about 20 to 30 mins and then just put it right in the oven to bake.
As with both recipes, if you have more people just add more ck. I love to serve these dishes with brown rice and stemed veggies. Or baked fries, when you have a picky hubby like mine. :)
There are a number of chicken recipes out there. Have you checked out..
Chicken with potatoes and tomatoes Rice on the side.
Me and my husband enjoy this dish from time to time. Cut Half and onion Mince one clove garlic fry it with the chicken cook for 5 min.
When chicken is a bit done add cubed potatoes and 1 cut tomato. You can add some pepper and jalapeno and salt to taste. Cook for about five minutes
Add a bit of tomato paste to give it color add water and cook for 45-60 min.
Serve with any rice you like and some Salad
Salad tip cut cucumber, tomato, cilantro, bit of lemon juice chick peas and yougurt and some seasonings to taste add garlic salt really makes it tastey.
Chicken kebabs
Marinade 2 cubed chicken breasts in oyster sauce, light soy sauce and rice vinegar for over an hour. Then shove it on skewers with the vegetables he likes (this can be anything, peppers, corn etc) brush with a little melted low fat spread, grill until cooked through, turning occasionally and serve on a bed of rice.
Its also low in fat, so healthy too.
Easy Feta Chicken Bake:
6 boneless skinless chicken breasts halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp.salt
1/4 tsp. black pepper
1 cup (4oz.) Athenos Traditional Crumbled Feta Cheese
1/4 cup diced red pepper
1/4 cup diced parsley
1. PREHEAT oven to 350 degrees. Arrange chicken in 13x9 inch baking dish.
2. DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
3. BAKE 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.
Well you can go to www.allrecipes.com they have lots of recipe that can help you
Try one of the following, really lovely recipes that I usually make
Oriental Chicken
4 plump, free-range chicken thighs
5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
3 fl oz (75 ml) Japanese soy sauce
1 heaped teaspoon peeled, grated fresh root ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil
To garnish:
1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds
To serve:
5 fl oz (150 ml) rice, cooked
Pre-heat the oven to gas mark 6, 400掳F (200掳C).
You will also need a small flameproof casserole.
Remove the skin from the chicken, then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.
Chicken Puttanesca
4 part-boned chicken breasts, skin on, weighing about 8 oz (225 g) each
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chilli, deseeded and finely chopped
1 x 400 g tin Italian chopped tomatoes
1 rounded tablespoon tomato pur茅e
6 oz (175 g) pitted black olives, roughly chopped
1 heaped tablespoon capers, rinsed and drained
1 level tablespoon chopped fresh basil
salt and freshly milled black pepper
To serve:
12 oz (350 g) spinach tagliatelle
extra sprigs fresh basil
You will also need a 10 inch (25.5 cm) solid frying pan that's not too shallow. Begin by heating the oil in the frying pan until it's very hot. Wipe the chicken breasts with kitchen paper, season them with salt and pepper, then add them to the hot oil and fry them over a medium heat until they are a rich golden colour on both sides. This will take about 5 or 6 minutes. Then transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds. After that, add the tomatoes, tomato pur茅e, olives, capers, chopped basil and some seasoning. Stir everything well, bringing it up to a gentle simmer, then replace the chicken breasts in the pan, skin side up, pushing then well down into the sauce and basting a little over the top. Now simmer for 40-45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
About 15 minutes before the end of the cooking time, put a large pan of salted water on to the heat and bring it up to the boil 鈥?this will take about 10 minutes. Then boil the tagliatelle 鈥?put a timer on it and give it 5 minutes. After that, quickly drain and serve the chicken with the sauce spooned over, the tagliatelle on the side, and garnish with fresh sprigs of basil.
Thai Creamed Coconut Chicken
1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
陆 level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
陆 oz (10 g) fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper
To prepare the chicken, remove the skin and cut the flesh into strips about 2陆 inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok 鈥?without any fat in it 鈥?and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly 鈥?about 45 seconds 鈥?shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.
Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.
Stir-fried Chicken with Lime and Coconut
2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts
First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over
Moroccan grilled chicken with preserved lemon
1 small chicken, jointed into barbecue pieces
2 tbsp olive oil
1 preserved lemon, washed and chopped, skin and pith only
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground saffron or turmeric
1 tbsp paprika
1 tsp crushed chilli
For the dipping sauce
4 tbsp coriander, chopped
4 tbsp parsley, chopped
3 spring onions, finely chopped
3-4tbsp lemon pickling brine
Method
1. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.
2. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the first dipping sauce, and leave to infuse.
3. Serve the grilled chicken with the dipping sauce on the side.
Crispy parmesan chicken with soft basil tomatoes
4 chicken breasts, skinless
salt and pepper
flour, for dusting
75g/3oz fresh white breadcrumbs
50g/2oz finely grated Parmesan cheese
2 free-range eggs, beaten
olive oil, for cooking
large knob of butter
6 tomatoes, halved
1-2 cloves of garlic, thinly sliced
coarse sea salt
handful of fresh basil leaves
4 wedges of lemon
Method
1. Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.
2. Mix together the breadcrumbs and parmesan.
3. Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.
4. Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.
5. For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt.
6. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.
7. Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.
8. Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon
Tangy Chicken Fajitas
This recipe requires you to make four different dishes: the tangy chicken, the spicy tomato salsa, the guacamole, and the vegetables.
Tangy Chicken
500g chicken breast
2 - 3 red chillis2
4 cloves of garlic
1.5 cubic centimetres of grated ginger
Black pepper
Juice of several limes
Chinese five-spice
Spicy Tomato Salsa
3 medium-sized tomatoes
3 - 4 spring onions
1 - 2 red chillis
3.5cm of a cucumber
3 large pieces of sun-dried tomatoes
Fresh coriander
Black pepper
Juice of one lime
Salt
Guacamole
2 ripe medium-sized avocado pears
1 onion
3 green chillis
Juice of 1 - 2 limes
Black pepper
Salt
1 red pepper
1 yellow pepper
1 carrot
1 white onion
1 red onion
1 red chilli
1 green chilli
Soy sauce
You will also need:
Tortilla wraps
Soured cream
Jalape帽o peppers
Salad
Cheese
Method
The first step is to prepare the chicken. Cut all the chicken into thick strips, roughly about 4cm long and 1.5cm wide and deep. Then cover the chicken thoroughly in five-spice.
Next, chop the chillis very finely into little cubes and pour on to the chicken. Crush the garlic, add the ginger and mix the whole thing with your fingers to ensure that this is all evenly spread over the chicken.
Place in a container and add enough lime juice to submerge everything.Then refrigerate and allow to marinade.
For the salsa you should separate out one third of the ingredients (all of the coriander, lime juice, salt and pepper) and place in a food processor or blender to liquefy. The remaining ingredients should be chopped coarsely into similar sized pieces to give the dish a 'chunky' feel. Then mix the liquefied stuff with the coarse for a lovely fresh salsa.
To make the guacamole, peel the avocados and remove the stones. Chop the onions and then put the whole lot, including all the other ingredients, into a food processor or blender7 and mix until it has a smooth and creamy consistency.
For the vegetables, cut them all into similar sized strips (thin and about 3cm long) and fry in some oil with soy sauce. At the same time, place all the chicken and the marinade into a wok or pan and fry until the chicken is golden and the garlic crispy.
Heat some tortillas then serve.
Serving
This is the easy part: put a bit of everything into the middle of a tortilla, fold up and enjoy!
Mexican Chicken
1/2lb Cooked, diced chicken
1 Jar of passata1
1 Clove of crushed garlic
1/2 tsp Wine vinegar
1/2 tsp Oregano
1/2 tsp Cumin
1/2 tsp Hot chilli powder
Shredded lettuce
4oz (or more) Grated cheese
8 Tortillas
Method
In a pan, mix the jar of passata, garlic, wine vinegar, oregano, cumin and chilli.
Bring to boil. Add the chicken and simmer for 15-20 minutes.
Warm the tortillas in a preheated oven, gas mark 5 (375掳F). The best way of doing this is to have the tortillas between sheets of baking foil. Alternately, warm the tortillas directly on the stovetop flame.
Serve with boiled rice, along with the shredded lettuce and grated cheese in bowls so everyone can help themselves.Do you have a recipe for a nice chicken dish?
The best one ever is by Jamie Oliver - I make it at least once a week it is so fab!
4 chicken legs (or chicken breasts but chicken legs are cheaper) in a casserole dish seasoned.
Rip up a whole small pot of basil including the stalks and throw it on top of the chicken.
Add in a whole clove of garlic - separated but not peeled
Add 2 green chillis chopped
Add about 5 handfulls of cherry tomatoes sliced in half - push them under the chicken
Tip in a can of cannellini beans or some small new potatoes
pour a glug of olive oil over the top
Bung in oven at 180 for and hour and a half (don't cover the dish)
perfection. Squeeze the garlic out of the skins to enjoy.
You can make it in advance and just bung in the oven - good for impressing people too as it is just so tasty and very fresh.
One of my fav. homemade recipes is:
Lemon Pepper Chicken
2 chicken breast
lemon juice
pepper
You take the chicken and wash it and dry it off. Then you put it in a 9x9 baking pan and add however much lemon you think you would like. I usely put in enough to cover 1/4 of the chicken. Then you sprinkle with pepper. If you want more add more, if you dont want as much, dont. Then let it marinate about 30-45 mins. Then out in oven and bake until done.
Another one of my homemade recipes is..
Italian Chicken
Wishbone Italian Dressing
2 Chicken breast
9x9 baking pan
Rinse and dry ck breast and put in pan. I then use a sm knife to cut 2 or 3 small slits in the chicken(about 1/8 or 1/4 in deep.) Then pour the dressing over the chicken. Use as much as you would like. Again I use just enough to cover the ck about 1/4-1/2 of the ck. If you would like to add a little spice you can also use the zesty italian dressing. Which is just as delicious! Let the ck marinate about 20 to 30 mins and then just put it right in the oven to bake.
As with both recipes, if you have more people just add more ck. I love to serve these dishes with brown rice and stemed veggies. Or baked fries, when you have a picky hubby like mine. :)
There are a number of chicken recipes out there. Have you checked out..
Chicken with potatoes and tomatoes Rice on the side.
Me and my husband enjoy this dish from time to time. Cut Half and onion Mince one clove garlic fry it with the chicken cook for 5 min.
When chicken is a bit done add cubed potatoes and 1 cut tomato. You can add some pepper and jalapeno and salt to taste. Cook for about five minutes
Add a bit of tomato paste to give it color add water and cook for 45-60 min.
Serve with any rice you like and some Salad
Salad tip cut cucumber, tomato, cilantro, bit of lemon juice chick peas and yougurt and some seasonings to taste add garlic salt really makes it tastey.
Chicken kebabs
Marinade 2 cubed chicken breasts in oyster sauce, light soy sauce and rice vinegar for over an hour. Then shove it on skewers with the vegetables he likes (this can be anything, peppers, corn etc) brush with a little melted low fat spread, grill until cooked through, turning occasionally and serve on a bed of rice.
Its also low in fat, so healthy too.
Easy Feta Chicken Bake:
6 boneless skinless chicken breasts halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp.salt
1/4 tsp. black pepper
1 cup (4oz.) Athenos Traditional Crumbled Feta Cheese
1/4 cup diced red pepper
1/4 cup diced parsley
1. PREHEAT oven to 350 degrees. Arrange chicken in 13x9 inch baking dish.
2. DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
3. BAKE 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.
Well you can go to www.allrecipes.com they have lots of recipe that can help you
Anyone know a unique recipe for smoked chicken wings and willing to get into a chicken wing business?
Yeah, marinade them in bacon grease and a half cup of salt. Served next to watermelon. MMMMM good.Anyone know a unique recipe for smoked chicken wings and willing to get into a chicken wing business?
Not a smoked flavor, but I can BOMB hot wings, in cajun, hot, lemon pepper, garlic parm, honey mustard. Mostly I just make a batter and deep fry them. Then toss in a sauce. The sauce is almost always 1/3 to half butter in the sauce and then whatever flavor I want mixed in. For the Lemon pepper I use a lot of lemon zest and then squirt with lemon juicce after putting in the sauce. The honey mustard I just buy honey mustard and mix withthe melted butter. Garlic parm I do a garlic butter sauce and the sprinkle the parm on after the sauce...the possibilitis are endless. Maybe for a smoked flavor, mix some liquid smoke with the butter and whatever else sounds good for the tossing sauce.burts bees
Not a smoked flavor, but I can BOMB hot wings, in cajun, hot, lemon pepper, garlic parm, honey mustard. Mostly I just make a batter and deep fry them. Then toss in a sauce. The sauce is almost always 1/3 to half butter in the sauce and then whatever flavor I want mixed in. For the Lemon pepper I use a lot of lemon zest and then squirt with lemon juicce after putting in the sauce. The honey mustard I just buy honey mustard and mix withthe melted butter. Garlic parm I do a garlic butter sauce and the sprinkle the parm on after the sauce...the possibilitis are endless. Maybe for a smoked flavor, mix some liquid smoke with the butter and whatever else sounds good for the tossing sauce.
Recipe for the Chinese chicken salad dressing at LaBou?
I have tried every bottle in every grocery store- nothing is even close. They have too much ginger, are too thin or otherwise not right.Recipe for the Chinese chicken salad dressing at LaBou?
1 cup vegetable oil
1/4 cup sesame oil (sounds like alot, but it's not)
1/3 cup rice vinegar
1/4 cup sugar
1 1/2 tablespoons soy sauce
2 teaspoons dry mustard
Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
Shake to combine well, until sugar is well dissolved.
Put in refrigerator over night.
(I add a bit more soy sauce, for my taste).
Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.Recipe for the Chinese chicken salad dressing at LaBou?
1 c. oil
1/2 c. sugar
1/2 c. Japanese rice wine vinegar
2 1/2 tsp. salt
1/2 tsp. prepared mustard
1 tbsp. chopped onion
1/4 tsp. pepper
1 clove garlic
1/4 tsp. Worcestershire sauce
Combine ingredients in blender. Toss with Chinese Chicken Salad.
1 lb chicken meat breasts, boneless, skinless
1 teaspoon light soy sauce, or as needed
Dressing:
4 tablespoons rice vinegar
1 tablespoon orange juice
2 tablespoons light soy sauce
1 teaspoon sugar
2 tablespoons Asian sesame seed oil
Other:
1 head lettuce
1 鈥?2 red peppers as desired
1 10-fluid ounce can mandarin oranges, drained
1 8-ounce can sliced water chestnuts (or fresh water chestnuts, peeled and sliced)
3/4 cup chow mein noodles
Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking.Remove the chicken and cool.While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.Remove the cooked chicken and cool. Shred the chicken meat with your hands.Pour the dressing into the bottom of a large salad bowl.Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.Sprinkle the sliced almonds or toasted sesame seeds on top if using.
1 cup vegetable oil
1/4 cup sesame oil (sounds like alot, but it's not)
1/3 cup rice vinegar
1/4 cup sugar
1 1/2 tablespoons soy sauce
2 teaspoons dry mustard
Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
Shake to combine well, until sugar is well dissolved.
Put in refrigerator over night.
(I add a bit more soy sauce, for my taste).
Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.Recipe for the Chinese chicken salad dressing at LaBou?
1 c. oil
1/2 c. sugar
1/2 c. Japanese rice wine vinegar
2 1/2 tsp. salt
1/2 tsp. prepared mustard
1 tbsp. chopped onion
1/4 tsp. pepper
1 clove garlic
1/4 tsp. Worcestershire sauce
Combine ingredients in blender. Toss with Chinese Chicken Salad.
1 lb chicken meat breasts, boneless, skinless
1 teaspoon light soy sauce, or as needed
Dressing:
4 tablespoons rice vinegar
1 tablespoon orange juice
2 tablespoons light soy sauce
1 teaspoon sugar
2 tablespoons Asian sesame seed oil
Other:
1 head lettuce
1 鈥?2 red peppers as desired
1 10-fluid ounce can mandarin oranges, drained
1 8-ounce can sliced water chestnuts (or fresh water chestnuts, peeled and sliced)
3/4 cup chow mein noodles
Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking.Remove the chicken and cool.While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.Remove the cooked chicken and cool. Shred the chicken meat with your hands.Pour the dressing into the bottom of a large salad bowl.Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.Sprinkle the sliced almonds or toasted sesame seeds on top if using.
Chicken fried rice recipes? please! Quick & easy 10 pts!?
I need a Chicken Fried Rice recipe.
Nothing pre googled! Home made :)
Thanks!Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
Im an Asian, this is my home made fried rice recipe:
1. heat 3 tbsp oil in fy pan,
2. quickly add 1 cloves chopped onion %26amp; 2 red onion,
3. add chopped chicken, fully cooked
4. add rice (bout 3 portion), add some soya sauce (bout 1 tbsp) and oyster sauce (bout 2 tbsp),
5. salt and pepper,
6. if u like u could add chopped red chili...Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
I make this for my family once a couple of months, it serves six people (or me by myself!) takes 15 minutes to prepare and 20 minutes to cook. I hope you enjoy it:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
rinse and boil your rice drain and rinse again, make sure the rice is cold , leave the rice in the siv with the pan to catch drips put in the fridge.
chop some onions, dice some chicken breast
chop some mushrooms,and spring onion .
brown the chicken in a wok or frying pan with a little oil put the chicken Pisces on a plate at the side
fry the onions in the same pan once they are brown add the mushrooms till they brown you might need more oil not to much.
add the rice, after a minuit add the chicken and just before you serve spring onion and a good dash of kikkoman soy sauce.
to make it more interesting you can add some grated ginger,
garlic, or chilly
here try this site
http://www.tammysrecipes.com/moms_easy_f鈥?/a>
it's homemade
Easy! Cook a few cups of rice (long grain works best for fried rice, and brown rice is also surprisingly tatsy in fried rice dishes), set aside to cool slightly. Get a pre-cooked BBQ chook, cut off all the good meat and roughly chop/shred, set aside. Place vegetable oil into a hot wok, add two cloves garlic chopped, a small piece ginger chopped, one small chilli chopped (optional), stir fry for about a minute, then add one onion finely chopped and stirfry for about 3 minutes until onion is turning clear. Turn down the heat to about half, add the chicken meat and two beaten eggs, toss and stirfry for a couple of minutes until the egg is cooked (scrambled) and the chicken is hot, add 3 spring onions chopped, then the rice and then a good splash of soy sauce and stir it all up over the heat for a couple of minutes until well mixed, taste a little and add more soy sauce if it needs some extra flavour. Serve immediately with some cashew nuts sprinkled on top. You can also add some more vegetables for a more hearty dish like chopped capsicum, chopped bok choy, chopped carrot - add these at the same time as the chicken and egg. Hope you like...
Nothing pre googled! Home made :)
Thanks!Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
Im an Asian, this is my home made fried rice recipe:
1. heat 3 tbsp oil in fy pan,
2. quickly add 1 cloves chopped onion %26amp; 2 red onion,
3. add chopped chicken, fully cooked
4. add rice (bout 3 portion), add some soya sauce (bout 1 tbsp) and oyster sauce (bout 2 tbsp),
5. salt and pepper,
6. if u like u could add chopped red chili...Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
I make this for my family once a couple of months, it serves six people (or me by myself!) takes 15 minutes to prepare and 20 minutes to cook. I hope you enjoy it:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
rinse and boil your rice drain and rinse again, make sure the rice is cold , leave the rice in the siv with the pan to catch drips put in the fridge.
chop some onions, dice some chicken breast
chop some mushrooms,and spring onion .
brown the chicken in a wok or frying pan with a little oil put the chicken Pisces on a plate at the side
fry the onions in the same pan once they are brown add the mushrooms till they brown you might need more oil not to much.
add the rice, after a minuit add the chicken and just before you serve spring onion and a good dash of kikkoman soy sauce.
to make it more interesting you can add some grated ginger,
garlic, or chilly
here try this site
http://www.tammysrecipes.com/moms_easy_f鈥?/a>
it's homemade
Easy! Cook a few cups of rice (long grain works best for fried rice, and brown rice is also surprisingly tatsy in fried rice dishes), set aside to cool slightly. Get a pre-cooked BBQ chook, cut off all the good meat and roughly chop/shred, set aside. Place vegetable oil into a hot wok, add two cloves garlic chopped, a small piece ginger chopped, one small chilli chopped (optional), stir fry for about a minute, then add one onion finely chopped and stirfry for about 3 minutes until onion is turning clear. Turn down the heat to about half, add the chicken meat and two beaten eggs, toss and stirfry for a couple of minutes until the egg is cooked (scrambled) and the chicken is hot, add 3 spring onions chopped, then the rice and then a good splash of soy sauce and stir it all up over the heat for a couple of minutes until well mixed, taste a little and add more soy sauce if it needs some extra flavour. Serve immediately with some cashew nuts sprinkled on top. You can also add some more vegetables for a more hearty dish like chopped capsicum, chopped bok choy, chopped carrot - add these at the same time as the chicken and egg. Hope you like...
If your recipe calls for marinating chicken in buttermilk, is it ok to substitute milk and lemon juice?
If so what is the ratio of lemon juice to milk?If your recipe calls for marinating chicken in buttermilk, is it ok to substitute milk and lemon juice?
1-2 T per 8 fl oz us should do ,let sit till thick , that is a prescribed Substitute for Buttermilk, you pose a good question If you and I both try it we'll both know I've used buttermilk with great success Thank you.If your recipe calls for marinating chicken in buttermilk, is it ok to substitute milk and lemon juice?
Yes, it sours the milk fine. I usually use vinegar, as I always have it on hand, but am sure fresh lemon juice would work as well - the ';bottled'; lemon juice would most likely work, but seems to have an aftertaste to me, so would prefer the fresh unless you're really in a bind. 1 Tablespon to one cup milk.
Yes it is.
Use1tbsp per cup of milk,
Yes you can. About 1 Tbl. per cup. Lemon juice or vinegar will work. You could also marinate your chicken in yogurt for the same effect.
Yep, you can use milk and lemon juice. For each cup, put 1 tablespoon lemon juice (or vinegar) into an 8 ounce measuring cup and fill it with enough milk to make 1 cup
1-2 T per 8 fl oz us should do ,let sit till thick , that is a prescribed Substitute for Buttermilk, you pose a good question If you and I both try it we'll both know I've used buttermilk with great success Thank you.If your recipe calls for marinating chicken in buttermilk, is it ok to substitute milk and lemon juice?
Yes, it sours the milk fine. I usually use vinegar, as I always have it on hand, but am sure fresh lemon juice would work as well - the ';bottled'; lemon juice would most likely work, but seems to have an aftertaste to me, so would prefer the fresh unless you're really in a bind. 1 Tablespon to one cup milk.
Yes it is.
Use1tbsp per cup of milk,
Yes you can. About 1 Tbl. per cup. Lemon juice or vinegar will work. You could also marinate your chicken in yogurt for the same effect.
Yep, you can use milk and lemon juice. For each cup, put 1 tablespoon lemon juice (or vinegar) into an 8 ounce measuring cup and fill it with enough milk to make 1 cup
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