Thank you.Can anyone give me their recipe for a good chicken biryani dish please?
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.Can anyone give me their recipe for a good chicken biryani dish please?
Of course, one of the best restaurants Albraiani is the Indian name of the restaurant Qwality in Bur Dubai Khalid Bin Al Waleed Street
Monday, August 23, 2010
Anyone have recipe for chicken casserole w/potato chips?
My husband's mother used to make a chicken casserole that had potato chips in the recipe and I can't find it anywhere! She has passed away and internet searches are not getting what I want. Does anyone know of this one?Anyone have recipe for chicken casserole w/potato chips?
How about this one?
Chicken noodle casserole(serves 6)
Ingredients
2 chicken breasts (reserve the water)
1 1/2 cups spiral pasta
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of sweet corn
Crushed potato chips
Method
Boil chicken in about 3 cups of water until done, about 20 minutes. Remove chicken, add pasta to water. Cook for 7 minutes. Drain. Preheat oven to 350 degree. Shred the chicken. Add chicken and pasta to 9 x 13 baking dish. Stir in canned soups and drained corn and mix well. Smooth top of casserole and cover with crumbled potato chips. Bake for 30 minutes.
Or this one
Chicken %26amp; chips casserole
1 c. chicken, deboned
1 can cream of chicken soup
1/2 c. milk
1 1/4 c. crushed potato chips
1 c. canned peas, drained
Empty soup, add milk and mix in 9 x 9 inch square casserole dish. Add meat, chips and peas. Stir well. Bake for 35 minutes at 375 degrees.Anyone have recipe for chicken casserole w/potato chips?
Chicken Casserole
3 cups cooked egg noodles
4 cups chopped chicken breast meat
4 (10.75 ounce) cans condensed cream of celery soup
3 (12 fluid ounce) cans evaporated milk
1 cup chopped celery
5 cups crushed potato chips
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl combine the noodles, chicken meat, soup, 2 cans of the milk and celery. Mix well and spread mixture into the bottom of a 9x13 inch baking dish.
Pour the remaining can of milk over all; do not mix in. Then top all with potato chip crumbs.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Serve hot.
Hi! Here are a few chicken Casseroles using Potato Chips:
Hot Chicken Salad (from the 70's)
(using mayonnise and hard boiled eggs)
http://www.recipelink.com/msgid/0013721
Turkey or Chicken Casserole
(using condensed soup and noodles)
http://www.recipelink.com/msgid/3114026
Hot Chicken Salad
(using cream of chicken soup and yogurt)
http://www.recipelink.com/msgid/3118765
Hot Chicken Salad
(using mayonnaise)
http://www.recipelink.com/msgid/0041844
Potato Chip Chicken Casserole --
.INGREDIENTS
2 cups chopped, cooked chicken meat
1 cup cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup mayonnaise
2 tablespoons grated onion
1/2 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 tablespoon lemon juice
1/2 cup shredded sharp Cheddar cheese
2 cups crushed potato chips
1/4 cup water
salt and pepper to taste
..DIRECTIONS
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
WELL SINCE YA DIDNT LIKE THE OTHER ONE - I FOUND THIS ONE TOO:
Hot Chicken Salad Casserole --
.INGREDIENTS
4 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
3/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon salt
3 teaspoons grated onion
1/2 cup sliced almonds
1/2 cup shredded Cheddar cheese
1 1/2 cups crushed potato chips
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
3.Bake in the preheated oven for 30 minutes, until lightly browned
I'd presume the potato chips were just crushed for the topping.
A chicken casserole could have rice, pasta, or potatoes for the base.
Presumably, you'd brown the skinned chicken pieces first in a pan.
Then dice them up %26amp; mix with a sauce like mushroom soup.
You can add whatever vegetables are in season: peas, corn, carrots.
How about this one?
Chicken noodle casserole(serves 6)
Ingredients
2 chicken breasts (reserve the water)
1 1/2 cups spiral pasta
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of sweet corn
Crushed potato chips
Method
Boil chicken in about 3 cups of water until done, about 20 minutes. Remove chicken, add pasta to water. Cook for 7 minutes. Drain. Preheat oven to 350 degree. Shred the chicken. Add chicken and pasta to 9 x 13 baking dish. Stir in canned soups and drained corn and mix well. Smooth top of casserole and cover with crumbled potato chips. Bake for 30 minutes.
Or this one
Chicken %26amp; chips casserole
1 c. chicken, deboned
1 can cream of chicken soup
1/2 c. milk
1 1/4 c. crushed potato chips
1 c. canned peas, drained
Empty soup, add milk and mix in 9 x 9 inch square casserole dish. Add meat, chips and peas. Stir well. Bake for 35 minutes at 375 degrees.Anyone have recipe for chicken casserole w/potato chips?
Chicken Casserole
3 cups cooked egg noodles
4 cups chopped chicken breast meat
4 (10.75 ounce) cans condensed cream of celery soup
3 (12 fluid ounce) cans evaporated milk
1 cup chopped celery
5 cups crushed potato chips
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl combine the noodles, chicken meat, soup, 2 cans of the milk and celery. Mix well and spread mixture into the bottom of a 9x13 inch baking dish.
Pour the remaining can of milk over all; do not mix in. Then top all with potato chip crumbs.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Serve hot.
Hi! Here are a few chicken Casseroles using Potato Chips:
Hot Chicken Salad (from the 70's)
(using mayonnise and hard boiled eggs)
http://www.recipelink.com/msgid/0013721
Turkey or Chicken Casserole
(using condensed soup and noodles)
http://www.recipelink.com/msgid/3114026
Hot Chicken Salad
(using cream of chicken soup and yogurt)
http://www.recipelink.com/msgid/3118765
Hot Chicken Salad
(using mayonnaise)
http://www.recipelink.com/msgid/0041844
Potato Chip Chicken Casserole --
.INGREDIENTS
2 cups chopped, cooked chicken meat
1 cup cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup mayonnaise
2 tablespoons grated onion
1/2 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 tablespoon lemon juice
1/2 cup shredded sharp Cheddar cheese
2 cups crushed potato chips
1/4 cup water
salt and pepper to taste
..DIRECTIONS
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
WELL SINCE YA DIDNT LIKE THE OTHER ONE - I FOUND THIS ONE TOO:
Hot Chicken Salad Casserole --
.INGREDIENTS
4 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
3/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon salt
3 teaspoons grated onion
1/2 cup sliced almonds
1/2 cup shredded Cheddar cheese
1 1/2 cups crushed potato chips
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
3.Bake in the preheated oven for 30 minutes, until lightly browned
I'd presume the potato chips were just crushed for the topping.
A chicken casserole could have rice, pasta, or potatoes for the base.
Presumably, you'd brown the skinned chicken pieces first in a pan.
Then dice them up %26amp; mix with a sauce like mushroom soup.
You can add whatever vegetables are in season: peas, corn, carrots.
I am making chicken curry tonight any body got any good recipes?
indian: http://www.indianfoodsco.com/Recipes/chi鈥?/a>
thai: http://www.epicurious.com/recipes/recipe鈥?/a>
Jamaican Curry Chicken
Ingredients
1 chicken (cut in small pieces)
1 tbsp Vegetable oil
2 Cloves garlic, chopped
2 Scallions, chopped
1 tbsp Curry powder
1 tbsp Allspice
1 tsp ginger
陆 cup chicken broth
1 large Potato diced
Directions
1. Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger
2. Cook for 5 minutes then add the chicken
3. Cook on medium heat for 30 minutes then add potatoes
4. Cook until potatoes are tender
Cooking time: 45 min
Serves: 6
thai: http://www.epicurious.com/recipes/recipe鈥?/a>
Jamaican Curry Chicken
Ingredients
1 chicken (cut in small pieces)
1 tbsp Vegetable oil
2 Cloves garlic, chopped
2 Scallions, chopped
1 tbsp Curry powder
1 tbsp Allspice
1 tsp ginger
陆 cup chicken broth
1 large Potato diced
Directions
1. Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger
2. Cook for 5 minutes then add the chicken
3. Cook on medium heat for 30 minutes then add potatoes
4. Cook until potatoes are tender
Cooking time: 45 min
Serves: 6
What is your favorite chicken recipe?
simple pleaseWhat is your favorite chicken recipe?
Orange chicken
Mixed 2 cups of Orange Juice, teaspoon Corn Starch, 1 table spoon of soy sauce, 2 tables brown sugar, mix together and leave aside
saute an onion (I like a red onion myself)
pan fry 1 lb cubes of chicken
put sauce in. thicken and serve on riceWhat is your favorite chicken recipe?
ITALIAN LEMON CHICKEN
3-1/2 lbs. chicken legs
1/3 c. olive oil
3 cloves garlic, chopped finely
1/4 c. freshly squeezed lemon juice
1 tsp. lemon zest (rind of lemon), grated finely
Salt
Pepper
Cut 1/4” diagonal slashes into the meat of the chicken with a sharp knife, about 1-1/2”apart. In a large glass bowl, combine the olive oil, garlic, lemon juice, lemon zest, salt and plenty of pepper. Stir well and add the chicken. Coat the chicken well with the marinade and cover the bowl. Refrigerate and let marinate for 4-6 hours.
LEMON SAUCE
1/2 c. extra-virgin olive oil
1/3 c. freshly squeezed lemon juice
2 cloves garlic, minced
1 tsp. fresh oregano, minced, or 1/2 tsp. dried oregano
Salt
Pepper
2 tbsp. fresh parsley, chopped
Prepare the sauce in a small bowl. Combine the olive oil, lemon juice, garlic, oregano, salt and pepper to taste. Mix well and set aside. Pre-heat the broiler or prepare the barbecue grill. Remove the chicken from the bowl, and reserve the marinade. Grill or broil the chicken, basting occasionally with the reserved marinade until done (about 20-25 minutes) but do not baste during the last 5 minutes of cooking. In a small saucepan, heat the sauce until it is hot. Add the parsley and stir. Pour the sauce over the chicken and serve immediately.
If you like , you can download chicken recipe cookbook, with 300 recipes, take your pick :)
KFC
Right now, it's chicken, peppers and onions. Nutritious, goes with salsa and stuff for Mexican, or put on some canned spaghetti sauce for Italian. Or serve it with some feta cheese in a pita for Greek.
Cut an onion into thin slices, and begin frying in a little olive oil. Slice up the peppers, and add it. Cut the chicken into bite-size chunks, and add it. Fry over medium heat, flipping every once in a while, and stirring if the onions/peppers get too brown. Season with salt and pepper, or some seasoning salt. And that's it! Good food in 15 minutes!
Chicken is great, though. There must be a 1000 good ways to prepare it.
apricot chicken and camemabert ( i think thats how u spell it lol) cheese on pizza mmmmmmmmnight cream
Orange chicken
Mixed 2 cups of Orange Juice, teaspoon Corn Starch, 1 table spoon of soy sauce, 2 tables brown sugar, mix together and leave aside
saute an onion (I like a red onion myself)
pan fry 1 lb cubes of chicken
put sauce in. thicken and serve on riceWhat is your favorite chicken recipe?
ITALIAN LEMON CHICKEN
3-1/2 lbs. chicken legs
1/3 c. olive oil
3 cloves garlic, chopped finely
1/4 c. freshly squeezed lemon juice
1 tsp. lemon zest (rind of lemon), grated finely
Salt
Pepper
Cut 1/4” diagonal slashes into the meat of the chicken with a sharp knife, about 1-1/2”apart. In a large glass bowl, combine the olive oil, garlic, lemon juice, lemon zest, salt and plenty of pepper. Stir well and add the chicken. Coat the chicken well with the marinade and cover the bowl. Refrigerate and let marinate for 4-6 hours.
LEMON SAUCE
1/2 c. extra-virgin olive oil
1/3 c. freshly squeezed lemon juice
2 cloves garlic, minced
1 tsp. fresh oregano, minced, or 1/2 tsp. dried oregano
Salt
Pepper
2 tbsp. fresh parsley, chopped
Prepare the sauce in a small bowl. Combine the olive oil, lemon juice, garlic, oregano, salt and pepper to taste. Mix well and set aside. Pre-heat the broiler or prepare the barbecue grill. Remove the chicken from the bowl, and reserve the marinade. Grill or broil the chicken, basting occasionally with the reserved marinade until done (about 20-25 minutes) but do not baste during the last 5 minutes of cooking. In a small saucepan, heat the sauce until it is hot. Add the parsley and stir. Pour the sauce over the chicken and serve immediately.
If you like , you can download chicken recipe cookbook, with 300 recipes, take your pick :)
KFC
Right now, it's chicken, peppers and onions. Nutritious, goes with salsa and stuff for Mexican, or put on some canned spaghetti sauce for Italian. Or serve it with some feta cheese in a pita for Greek.
Cut an onion into thin slices, and begin frying in a little olive oil. Slice up the peppers, and add it. Cut the chicken into bite-size chunks, and add it. Fry over medium heat, flipping every once in a while, and stirring if the onions/peppers get too brown. Season with salt and pepper, or some seasoning salt. And that's it! Good food in 15 minutes!
Chicken is great, though. There must be a 1000 good ways to prepare it.
apricot chicken and camemabert ( i think thats how u spell it lol) cheese on pizza mmmmmmmm
I need a recipe for bake chicken, help, I have A date and I want to do the cooking but,?
I'm not very Good!I need a recipe for bake chicken, help, I have A date and I want to do the cooking but,?
Cheesy chicken and rice casserole.
It has long grain rice, any type of frozen veggies you like, cream of chix soup water and seasoning then top with chix breast and bake then top with cheese when its complete.I need a recipe for bake chicken, help, I have A date and I want to do the cooking but,?
';Campbell's One-Dish Chicken %26amp; Rice Bake'; - Serves 4
1 (10 3/4 oz.) can Campbell's Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular white rice
1/4 tsp. paprika
1/4 tsp. pepper
4 boneless, skinless chicken breast halves
In 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper; place chicken on rice mixture. Sprinkle with additional paprika and pepper; cover and bake at 375* - 45 minutes or until chicken and rice are done.
WASH THE CHICKEN WELL, SEASON WITH PEPPER, SEASONING SALT, MINCED GARLIC...CHOP UP A LITTLE GREEN BELL PEPPER AND FRESH ONION AND SPRINKLE OVER MEAT IN A CASSEROLE DISH OR PAN, THEN THE SECRET IS.....POUR A CAN OF CREAM OF CHICKEN SOUP..CAMPBELL'S IS BEST...INTO SAUCE PAN AND HEAT THROUGH ADD ABOUT 1/2 TO 1 CAN OF MILK TO SOUP AND LET WARM AND MIX...WHEN WARMED THROUGH AND MIXED WELL ...POUR OVER CHICKEN ...PUT FOIL ON TOP AND PUT IN OVEN AT 350 FOR ABOUT 1-2 HOURS....YUMMY...AND YOU'LL ALREADY HAVE A GRAVY ON THE CHICKEN FOR MASHED POTATOES OR RICE AS A SIDE DISH,,,MMMM, GOOOD....
buy a chicken already cut into pieces.... then put it in a pan with salt, pepper , garlic to taste and at least i/2 cup fresh lemon juice. cover with foil and bake it 1 hour at 350掳F, then uncover and bake at least another 30 minutes or until crispybrown. you can also use 1/2 cup of honey mustard along with the lemon juice. my kids like this and it is simple to make but good enough for guest. serve with mashed potatoes or white rice and a salad.
This is what I do:
Rosemary chicken and potatoes
You take a whole chicken, or chicken pieces.
You also need some potatoes, cut in quarters with skin on.
You chop up an onion.
You put the potatoes, the onion, and the chicken pieces on top in an oven proof pan. You sprinkle dried rosemary herbs over the whole thing, rubbing some on the chicken. You salt and pepper, sprinkle lightly with olive oil, and put in a hot oven (about 400 degrees F) for 1 hour.
It's delicious, you won't regret making it!
This is what you do. Go to the grocery store and in the deli section get a rotisserie chicken already cooked when you get home put it in the oven so it can get warm and kinda crunchy on the outside , and get a country crock side dishes the mashed potatoes are the bomb, get a fresh vegetable steam it and you have urself a meal. It is not like you are lying about the meal. It is playing it safe. Then if it goes futher then you guys can cook in the kitchen together and learn each other techniques. or teach each other new things
Preheat oven to 350 degrees. Rinse chicken and pat dry. Sprinkle with salt, pepper, garlic powder, onion powder. Rub a little cooking oil on it. Bake for approximately 45 minutes to an hour for whole chicken. Wash a few potatoes and quarter. Throw potatoes in a bowl and add about 2 Tb oil (preferably olive oil). Toss in a little salt, pepper, minced dried onion, garlic powder, and rosemary (if you have that). Put in with chicken during the last 1/2 hour of cooking. Add a bag o' salad kit from the store and you have a dinner.
I love to cook but don't have much time The Campbells Chicken bakes come with everything you need but the chicken I love the Herb Rice Chicken bake and its fast easy add some veggies and a salad and you are good to go
you should put spices and salt, then put the chicken in oven bag then put it in the oven after one houre you can try it.
good luck
I have some fanstastic chicken recipes, and all of mine are easy enough for beginners. And they're also fast, which is good bc you'll have plenty of time to get ready for the date. Check my profile.
I love breaded chicken that is baked - it's a LOT healthier and jucier than frying it. So here's a yummy (and super easy!) recipe:
Marinate boneless skinless chicken breats (however many you want) in buttermilk for a few hours.
Mix together cornbread mix (i prefer Jiffy), italian bread crumbs, garlic salt, black pepper, ground red pepper (adjust to however spicy you like it)
For the mixture, just put in whatever spices you like- you can't mess this up!!!
After the chicken has marinated, let the excess buttermilk drip off. Coat the chicken in the breading mixture and place on a lightly greased cookie sheet. Bake at 375 for about 25 minutes or until chicken is cooked.
I love the chicken with applesauce. You could also put it on a bed of spaghetti noodles and sauce for a chicken parmesan type meal too.
GOOD LUCK!!
This is an easy one...
Chicken %26amp; Stuffing Bake
Ingredients
1 box of chicken flavored stuffing mix
1 cup celery, chopped
1 cup carrots, chopped
陆 cup onions, chopped
1 can cream of mushroom or cream of celery soup
陆 cup milk
1 tablespoon parsley (preferably fresh)
6 pieces boneless chicken breast (approx. 1 pound)
1 tablespoon butter
1 teaspoon paprika
Instructions
1)Pre-heat oven to 350掳
2)Saut茅 vegetables in butter until slightly softened
3)Prepare stuffing mix according to package directions. Mix prepared stuffing and saut茅ed vegetables. Put the stuffing and vegetable mix lengthwise across the middle of a shallow baking dish.
4)Mix soup, milk, and parsley. Spoon 2/3 of the soup mixture on either side of the stuffing on the bottom of the baking dish. Place the chicken on top of the soup mixture. Sprinkle paprika on top of the chicken breasts then cover chicken with remaining soup mixture.
5)Cover with foil, and bake at 350掳 for 15 minutes. Remove foil, and continue baking until chicken is cooked (approximately 25 minutes).
Cheesy chicken and rice casserole.
It has long grain rice, any type of frozen veggies you like, cream of chix soup water and seasoning then top with chix breast and bake then top with cheese when its complete.I need a recipe for bake chicken, help, I have A date and I want to do the cooking but,?
';Campbell's One-Dish Chicken %26amp; Rice Bake'; - Serves 4
1 (10 3/4 oz.) can Campbell's Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular white rice
1/4 tsp. paprika
1/4 tsp. pepper
4 boneless, skinless chicken breast halves
In 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper; place chicken on rice mixture. Sprinkle with additional paprika and pepper; cover and bake at 375* - 45 minutes or until chicken and rice are done.
WASH THE CHICKEN WELL, SEASON WITH PEPPER, SEASONING SALT, MINCED GARLIC...CHOP UP A LITTLE GREEN BELL PEPPER AND FRESH ONION AND SPRINKLE OVER MEAT IN A CASSEROLE DISH OR PAN, THEN THE SECRET IS.....POUR A CAN OF CREAM OF CHICKEN SOUP..CAMPBELL'S IS BEST...INTO SAUCE PAN AND HEAT THROUGH ADD ABOUT 1/2 TO 1 CAN OF MILK TO SOUP AND LET WARM AND MIX...WHEN WARMED THROUGH AND MIXED WELL ...POUR OVER CHICKEN ...PUT FOIL ON TOP AND PUT IN OVEN AT 350 FOR ABOUT 1-2 HOURS....YUMMY...AND YOU'LL ALREADY HAVE A GRAVY ON THE CHICKEN FOR MASHED POTATOES OR RICE AS A SIDE DISH,,,MMMM, GOOOD....
buy a chicken already cut into pieces.... then put it in a pan with salt, pepper , garlic to taste and at least i/2 cup fresh lemon juice. cover with foil and bake it 1 hour at 350掳F, then uncover and bake at least another 30 minutes or until crispybrown. you can also use 1/2 cup of honey mustard along with the lemon juice. my kids like this and it is simple to make but good enough for guest. serve with mashed potatoes or white rice and a salad.
This is what I do:
Rosemary chicken and potatoes
You take a whole chicken, or chicken pieces.
You also need some potatoes, cut in quarters with skin on.
You chop up an onion.
You put the potatoes, the onion, and the chicken pieces on top in an oven proof pan. You sprinkle dried rosemary herbs over the whole thing, rubbing some on the chicken. You salt and pepper, sprinkle lightly with olive oil, and put in a hot oven (about 400 degrees F) for 1 hour.
It's delicious, you won't regret making it!
This is what you do. Go to the grocery store and in the deli section get a rotisserie chicken already cooked when you get home put it in the oven so it can get warm and kinda crunchy on the outside , and get a country crock side dishes the mashed potatoes are the bomb, get a fresh vegetable steam it and you have urself a meal. It is not like you are lying about the meal. It is playing it safe. Then if it goes futher then you guys can cook in the kitchen together and learn each other techniques. or teach each other new things
Preheat oven to 350 degrees. Rinse chicken and pat dry. Sprinkle with salt, pepper, garlic powder, onion powder. Rub a little cooking oil on it. Bake for approximately 45 minutes to an hour for whole chicken. Wash a few potatoes and quarter. Throw potatoes in a bowl and add about 2 Tb oil (preferably olive oil). Toss in a little salt, pepper, minced dried onion, garlic powder, and rosemary (if you have that). Put in with chicken during the last 1/2 hour of cooking. Add a bag o' salad kit from the store and you have a dinner.
I love to cook but don't have much time The Campbells Chicken bakes come with everything you need but the chicken I love the Herb Rice Chicken bake and its fast easy add some veggies and a salad and you are good to go
you should put spices and salt, then put the chicken in oven bag then put it in the oven after one houre you can try it.
good luck
I have some fanstastic chicken recipes, and all of mine are easy enough for beginners. And they're also fast, which is good bc you'll have plenty of time to get ready for the date. Check my profile.
I love breaded chicken that is baked - it's a LOT healthier and jucier than frying it. So here's a yummy (and super easy!) recipe:
Marinate boneless skinless chicken breats (however many you want) in buttermilk for a few hours.
Mix together cornbread mix (i prefer Jiffy), italian bread crumbs, garlic salt, black pepper, ground red pepper (adjust to however spicy you like it)
For the mixture, just put in whatever spices you like- you can't mess this up!!!
After the chicken has marinated, let the excess buttermilk drip off. Coat the chicken in the breading mixture and place on a lightly greased cookie sheet. Bake at 375 for about 25 minutes or until chicken is cooked.
I love the chicken with applesauce. You could also put it on a bed of spaghetti noodles and sauce for a chicken parmesan type meal too.
GOOD LUCK!!
This is an easy one...
Chicken %26amp; Stuffing Bake
Ingredients
1 box of chicken flavored stuffing mix
1 cup celery, chopped
1 cup carrots, chopped
陆 cup onions, chopped
1 can cream of mushroom or cream of celery soup
陆 cup milk
1 tablespoon parsley (preferably fresh)
6 pieces boneless chicken breast (approx. 1 pound)
1 tablespoon butter
1 teaspoon paprika
Instructions
1)Pre-heat oven to 350掳
2)Saut茅 vegetables in butter until slightly softened
3)Prepare stuffing mix according to package directions. Mix prepared stuffing and saut茅ed vegetables. Put the stuffing and vegetable mix lengthwise across the middle of a shallow baking dish.
4)Mix soup, milk, and parsley. Spoon 2/3 of the soup mixture on either side of the stuffing on the bottom of the baking dish. Place the chicken on top of the soup mixture. Sprinkle paprika on top of the chicken breasts then cover chicken with remaining soup mixture.
5)Cover with foil, and bake at 350掳 for 15 minutes. Remove foil, and continue baking until chicken is cooked (approximately 25 minutes).
Spanish Chicken Recipe?
I want to make it the way i buy it from the Spanish restaurant
not with the rice in it.
its the one that you eat with the yellow rice.. and optional sweet plantains on the side..
I cannot find one online all i see are the ones with the rice in it, i don't want to put the rice in it. i want to put the rice over it.
my chicken is already marinated by the way, with my own recipe that my country uses which i similar to the way spanish chicken is marinated.
please and thank you...Spanish Chicken Recipe?
Spanish Chicken Recipe
4 pound whole chicken
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
6 ounce can tomato paste
1/2 cup beer
3 ounce jar stuffed olives with liquid
Directions
Place chicken in crock pot then season with salt, pepper, paprika and garlic.
Mix tomato paste and beer together and pour over chicken then add olives.
Cover then cook on low for 10 hours or on high for 5 minutes.
Serve over rice or noodles.
not with the rice in it.
its the one that you eat with the yellow rice.. and optional sweet plantains on the side..
I cannot find one online all i see are the ones with the rice in it, i don't want to put the rice in it. i want to put the rice over it.
my chicken is already marinated by the way, with my own recipe that my country uses which i similar to the way spanish chicken is marinated.
please and thank you...Spanish Chicken Recipe?
Spanish Chicken Recipe
4 pound whole chicken
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
6 ounce can tomato paste
1/2 cup beer
3 ounce jar stuffed olives with liquid
Directions
Place chicken in crock pot then season with salt, pepper, paprika and garlic.
Mix tomato paste and beer together and pour over chicken then add olives.
Cover then cook on low for 10 hours or on high for 5 minutes.
Serve over rice or noodles.
Does any one have a good chicken ramen recipe?
i love to cook and me and my brother love ramen but i wanna make homemade ramen help?Does any one have a good chicken ramen recipe?
well I will mix canned carrots, chopped grilled chicken, celery(cooked cut thinly) eggs (just break 1 or 2 eggs let them cook thoroughly in the boiling water then break them up very small. I also add black pepper. I mix the water and other ingreidents first to make sure the celery and the eggs are cooked all the way, then I add the noodles b/c otherwise the noodles would cook too long and be soggy. Don't forget to add the seasoning packet to the water first when cooking the eggs/other ingredients.
It might sound weird, but it is very good
If you like a lot of broth then don't drain off the liquid, I usually drain off a bit of it, b/c I like it less soupy
errr weren't you a blonde avatar a few minutes ago?? lolDoes any one have a good chicken ramen recipe?
Ramen soup is just fried noodles with a flavor packet. You can put whatever you want in it. I have added vegetables while cooking it, added grated cheddar afterwards, and I have put spaghetti sauce on it. Lately I've taken to the oriental kind and like to add broccoli, carrots and onion while still boiling. I have heard that some people crack an egg into it while still cooking it, and I tried it once and didn't think it was that great. I guess they do that to give it protein and make it more satisfying. I guess you could add some chopped up cooked chicken to chicken ramen if you wanted. Put some cheese on top to melt.
well I will mix canned carrots, chopped grilled chicken, celery(cooked cut thinly) eggs (just break 1 or 2 eggs let them cook thoroughly in the boiling water then break them up very small. I also add black pepper. I mix the water and other ingreidents first to make sure the celery and the eggs are cooked all the way, then I add the noodles b/c otherwise the noodles would cook too long and be soggy. Don't forget to add the seasoning packet to the water first when cooking the eggs/other ingredients.
It might sound weird, but it is very good
If you like a lot of broth then don't drain off the liquid, I usually drain off a bit of it, b/c I like it less soupy
errr weren't you a blonde avatar a few minutes ago?? lolDoes any one have a good chicken ramen recipe?
Ramen soup is just fried noodles with a flavor packet. You can put whatever you want in it. I have added vegetables while cooking it, added grated cheddar afterwards, and I have put spaghetti sauce on it. Lately I've taken to the oriental kind and like to add broccoli, carrots and onion while still boiling. I have heard that some people crack an egg into it while still cooking it, and I tried it once and didn't think it was that great. I guess they do that to give it protein and make it more satisfying. I guess you could add some chopped up cooked chicken to chicken ramen if you wanted. Put some cheese on top to melt.
I have a recipe that calls for cooked chicken. What is the best way to cook boneless skinless chicken breasts?
Boil the water and when it starts to boil, turn it down and cook it for about 20-25 minutes and it will be done, trust me.. When it starts to boil, turn it down to about medium heat(about 5) you DO NOT want to over cook it, or it will be dry and hard.. You want to cook it on lower so it will be moist and tender.. :)
i cooked chicken stir fry rice last night and the other day i made chicken and dumplings.
and i also made chicken alfredo the other day.. lol.
After you boil it, you can cut the fat and grissel off and cut it into cubes or stripes, however you need to do it.. :) it's too easy!!I have a recipe that calls for cooked chicken. What is the best way to cook boneless skinless chicken breasts?
It kind of depends what the recipe is. When I need precooked chicken for salads I'll just bake the chicken in a 350 oven for about 30 minutes. When I make soup that needs cooked chicken I'll boil it in water seasoned with onion powder, garlic powder and oregano for about 20 minutes. If I want it quick, I'll season as necessary and then cook it in a Glade steam bag (only takes 5 minutes!) Or you could really take the easy way out and buy the precooked chicken breasts.I have a recipe that calls for cooked chicken. What is the best way to cook boneless skinless chicken breasts?
Just poach it. Heat a saucepan half-full of water + a couple chicken boullion cubes (or stock/broth, if you have it) bring just to a simmer, and add your chicken. A stick of celery, broken up, and a few chunks of onion flavor it nicely as well. When opaque and white throughout, meat is done. Let rest, dice up, then use in your recipe.
If you boil it, it will stay moist, so you can shred it later. You can add some of the herbs from the recipe to the water when you boil it too. If you fry or saute it, the outside will be tougher
I would poach it covered (with cover ajar) on very low heat. Keep a close eye on it because there is a fine line between perfectly cooked and overdone.
and, never boil it. Just a very gentle simmer. Otherwise it will be tough
It really depends on the recipe. For lots of casseroles I boil chicken, and its healthy and tender. But sometimes if I want it to be quicker I will fry it in a little veggie oil.
you can bake it, boil it or fry it. so what type of cooked chicken does the recipe call for
fry ,bake, broil, boil any way for this recipe
just bake them in the oven
plain
i cooked chicken stir fry rice last night and the other day i made chicken and dumplings.
and i also made chicken alfredo the other day.. lol.
After you boil it, you can cut the fat and grissel off and cut it into cubes or stripes, however you need to do it.. :) it's too easy!!I have a recipe that calls for cooked chicken. What is the best way to cook boneless skinless chicken breasts?
It kind of depends what the recipe is. When I need precooked chicken for salads I'll just bake the chicken in a 350 oven for about 30 minutes. When I make soup that needs cooked chicken I'll boil it in water seasoned with onion powder, garlic powder and oregano for about 20 minutes. If I want it quick, I'll season as necessary and then cook it in a Glade steam bag (only takes 5 minutes!) Or you could really take the easy way out and buy the precooked chicken breasts.I have a recipe that calls for cooked chicken. What is the best way to cook boneless skinless chicken breasts?
Just poach it. Heat a saucepan half-full of water + a couple chicken boullion cubes (or stock/broth, if you have it) bring just to a simmer, and add your chicken. A stick of celery, broken up, and a few chunks of onion flavor it nicely as well. When opaque and white throughout, meat is done. Let rest, dice up, then use in your recipe.
If you boil it, it will stay moist, so you can shred it later. You can add some of the herbs from the recipe to the water when you boil it too. If you fry or saute it, the outside will be tougher
I would poach it covered (with cover ajar) on very low heat. Keep a close eye on it because there is a fine line between perfectly cooked and overdone.
and, never boil it. Just a very gentle simmer. Otherwise it will be tough
It really depends on the recipe. For lots of casseroles I boil chicken, and its healthy and tender. But sometimes if I want it to be quicker I will fry it in a little veggie oil.
you can bake it, boil it or fry it. so what type of cooked chicken does the recipe call for
fry ,bake, broil, boil any way for this recipe
just bake them in the oven
plain
Dog treat recipes with fat free chicken broth and beef gravy. (both canned)
are there any recipes that use either or?Dog treat recipes with fat free chicken broth and beef gravy. (both canned)
You might want to buy broth that is low in sodium since too much salt is not recommended for dogs.
http://www.foodfunandfacts.com/k9dogbisc鈥?/a>
http://allrecipes.com/Recipe/Dog-Treats-鈥?/a>
http://www.dragonbear.com/rec-spec.html
http://www.bullwrinkle.com/Assets/Recipe鈥?/a>
Good Luck!
You might want to buy broth that is low in sodium since too much salt is not recommended for dogs.
http://www.foodfunandfacts.com/k9dogbisc鈥?/a>
http://allrecipes.com/Recipe/Dog-Treats-鈥?/a>
http://www.dragonbear.com/rec-spec.html
http://www.bullwrinkle.com/Assets/Recipe鈥?/a>
Good Luck!
A recipe I have for chicken calls for 1/2 to 3/4 tbs of celery seed, how would much would I use if I sub?
stituted it with celery salt?A recipe I have for chicken calls for 1/2 to 3/4 tbs of celery seed, how would much would I use if I sub?
They're not the same so make sure you totally reduce the other salt called for in seasoning. To be honest, I'd probably just substitute celery salt for the salt and ignore the celery seed this time around. It won't taste quite the same, but should still be a good dish. You can always add salt when it's served if needed, but you can't take it back out!
I love celery seed so I suggest you add it to your grocery list for future use. It makes great salad dressing and I always use it in potato and macaroni salads as well.A recipe I have for chicken calls for 1/2 to 3/4 tbs of celery seed, how would much would I use if I sub?
Celery salt concentrates the celery flavoring and adds salt. Dottie is right to suggest you not add any other salt to begin with. Depending on the dish, I would start with a teaspoon of celery salt and taste and adjust the seasoning.
If you go easy, and keep adding until you get the flavor you want, it will most likely be fine. Not the same, but fine.
Of course if you have actual celery, you may want to consider adding that first or instead.
The other overriding thing I would suggest is not to let recipes as written intimidate you from experimenting. In your mind's taste buds, how important is the taste of celery to this recipe? What if you added green pepper instead? Or rosemary? Or diced green chilies? Be not afraid. You might invent something even better.
Be careful. They are not the same.night cream
They're not the same so make sure you totally reduce the other salt called for in seasoning. To be honest, I'd probably just substitute celery salt for the salt and ignore the celery seed this time around. It won't taste quite the same, but should still be a good dish. You can always add salt when it's served if needed, but you can't take it back out!
I love celery seed so I suggest you add it to your grocery list for future use. It makes great salad dressing and I always use it in potato and macaroni salads as well.A recipe I have for chicken calls for 1/2 to 3/4 tbs of celery seed, how would much would I use if I sub?
Celery salt concentrates the celery flavoring and adds salt. Dottie is right to suggest you not add any other salt to begin with. Depending on the dish, I would start with a teaspoon of celery salt and taste and adjust the seasoning.
If you go easy, and keep adding until you get the flavor you want, it will most likely be fine. Not the same, but fine.
Of course if you have actual celery, you may want to consider adding that first or instead.
The other overriding thing I would suggest is not to let recipes as written intimidate you from experimenting. In your mind's taste buds, how important is the taste of celery to this recipe? What if you added green pepper instead? Or rosemary? Or diced green chilies? Be not afraid. You might invent something even better.
Be careful. They are not the same.
Thai recipe calls for marinating chicken but no liquid is listed?
I am preparing Gai Yang Esan for our foriegn exchange student. The recipe calls for marinating the chicken in the ingredients listed. But they are all dry ingredients. Do I just rub the chicken in the ingredients and then leave them sit together or is there a liquid common to Thai cooking that I am unaware of. I am new to Thai cooking and I am using a fairly advanced cookbook. Our student is a little home sick so I want this right.Thai recipe calls for marinating chicken but no liquid is listed?
Rub it into the chicken and put it in a ziploc bag and leave it in the fridge overnight. The liquid from the chicken will come out and create the marinade after several hours. Give the bag a shake every so often to combine the ingredients. If you do this the day before you are preparing it then it will turn out perfect!Thai recipe calls for marinating chicken but no liquid is listed?
Rub the chicken with the spices. I'd say put it in a Ziploc bag for a while. It should marinate just fine :)
it is a dry rub put chiken in the bag and let sit for an hour or soo so it obsorbs the flavor!
Rub it into the chicken and put it in a ziploc bag and leave it in the fridge overnight. The liquid from the chicken will come out and create the marinade after several hours. Give the bag a shake every so often to combine the ingredients. If you do this the day before you are preparing it then it will turn out perfect!Thai recipe calls for marinating chicken but no liquid is listed?
Rub the chicken with the spices. I'd say put it in a Ziploc bag for a while. It should marinate just fine :)
it is a dry rub put chiken in the bag and let sit for an hour or soo so it obsorbs the flavor!
A recipe for making crispy chicken strips?
I would Like a recipe for making crispy chicken strips like KFC or MC Donalds. Thank you. =)A recipe for making crispy chicken strips?
KFC Popcorn Chicken:
5 oz boneless skinless chicken breast
4 tsp flour
1 tsp sugar
1/2 tsp salt
1 tsp pepper
1/4 tsp onion powder
4 large egg whites
4 TBS milk
1 1/2 c dry bread crumbs
Preheat oven to 475. Lightly mist a large nonstick bsaking sheet with cooking spray. Place chicken on cutting board and cover with waxed paper. Flatten to 1/4 inch thickness. Cut into 50 small pieces.
Combine flour, sugar, s%26amp;p, onion powder in a ziptop baggie and shake well. Add chicken pieces and shake to coat. Set aside.
In small bowl, beat egg whites and milk until smooth. Put bread crumbs on a sheet of waxed paper, beside egg. Dip chicken pieces into egg then bread crumbs, consecutively. Arrange chicken pieces on baking sheet. Lightly mist with cookling spray and season with s%26amp;p.
Bake 5 min. then turn over and bake for another 5-7 min or until breading is crunchy but not browned and chicken is no longer pink.
Makes @2 servings (large size)A recipe for making crispy chicken strips?
This will taste better than theres. What you do is wash your boneless and skinless chicken breasts. Pat dry. Then slice them in strips. Beat 3 to 4 eggs in a bowl season up some flour with black pepper, cayanne, garlic powder, and onion powder dip the chicken in eggs then dip in flour coat well and redip again in eggs then dip in preseasoned bread crumbs and then deep fry your chicken and then place on a paper towel once done frying. Make sure your oil is hot.
Well, they aren't like KFC or McD's, exactly...but they are crispy and they are chicken....
I dip mine in egg and bread them in ground tortilla chips and then fry them. I serve them with salsa and some sliced cucumbers to cool things down.
this is 1 of my fav recipes to make for chicken
http://chicken.allrecipes.com/az/CrispyC鈥?/a>
Why?
You can roast a whole chicken and have pure goodness, why fry little strips of it in harmful shortening or fatty oil?
KFC Popcorn Chicken:
5 oz boneless skinless chicken breast
4 tsp flour
1 tsp sugar
1/2 tsp salt
1 tsp pepper
1/4 tsp onion powder
4 large egg whites
4 TBS milk
1 1/2 c dry bread crumbs
Preheat oven to 475. Lightly mist a large nonstick bsaking sheet with cooking spray. Place chicken on cutting board and cover with waxed paper. Flatten to 1/4 inch thickness. Cut into 50 small pieces.
Combine flour, sugar, s%26amp;p, onion powder in a ziptop baggie and shake well. Add chicken pieces and shake to coat. Set aside.
In small bowl, beat egg whites and milk until smooth. Put bread crumbs on a sheet of waxed paper, beside egg. Dip chicken pieces into egg then bread crumbs, consecutively. Arrange chicken pieces on baking sheet. Lightly mist with cookling spray and season with s%26amp;p.
Bake 5 min. then turn over and bake for another 5-7 min or until breading is crunchy but not browned and chicken is no longer pink.
Makes @2 servings (large size)A recipe for making crispy chicken strips?
This will taste better than theres. What you do is wash your boneless and skinless chicken breasts. Pat dry. Then slice them in strips. Beat 3 to 4 eggs in a bowl season up some flour with black pepper, cayanne, garlic powder, and onion powder dip the chicken in eggs then dip in flour coat well and redip again in eggs then dip in preseasoned bread crumbs and then deep fry your chicken and then place on a paper towel once done frying. Make sure your oil is hot.
Well, they aren't like KFC or McD's, exactly...but they are crispy and they are chicken....
I dip mine in egg and bread them in ground tortilla chips and then fry them. I serve them with salsa and some sliced cucumbers to cool things down.
this is 1 of my fav recipes to make for chicken
http://chicken.allrecipes.com/az/CrispyC鈥?/a>
Why?
You can roast a whole chicken and have pure goodness, why fry little strips of it in harmful shortening or fatty oil?
Chicken noodle soup recipe?
How would you suggest i make chicken noodle soup with my limited amount of ingredients
8 chicken drumsticks
macaroni noodles
celery
onion
i also have a spice for chicken flavor soup base
Thanks!!Chicken noodle soup recipe?
Take your chicken, diced celery and onion and either brown them in a little oil or just place them in the pot. Add water to cover and add your chicken flavoring, salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and let cook for about an hour or until chicken is falling off the bone.
Take chicken legs out and seperate meat from the bones, add chicken back into pot. Add your pasta and cook another 20 minutes.
Enjoy!!Chicken noodle soup recipe?
Put the drumsticks in a pot and cover with water. Boil until chicken is completely cooked and then remove drumsticks. Add in your package of chicken base that you mentioned above. Add in diced up celery and onion as well as carrots if you have any. I would add a little lemon pepper and some Italian seasonings as well. Bring to a boil and let simmer for about an hour. Remove skin and then take all the meat ff the bone. Pick meat apart and add to the pot of vegetables. Cook macaroni noodles separately. Drain and keep separate from soup because if you add them and they stay in the soup they will absorb too much liquid and become mushy. To serve just put noodles in the bottom of a bowl and then ladle soup over the noodles. GOOD LUCK!!!
8 chicken drumsticks
macaroni noodles
celery
onion
i also have a spice for chicken flavor soup base
Thanks!!Chicken noodle soup recipe?
Take your chicken, diced celery and onion and either brown them in a little oil or just place them in the pot. Add water to cover and add your chicken flavoring, salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and let cook for about an hour or until chicken is falling off the bone.
Take chicken legs out and seperate meat from the bones, add chicken back into pot. Add your pasta and cook another 20 minutes.
Enjoy!!Chicken noodle soup recipe?
Put the drumsticks in a pot and cover with water. Boil until chicken is completely cooked and then remove drumsticks. Add in your package of chicken base that you mentioned above. Add in diced up celery and onion as well as carrots if you have any. I would add a little lemon pepper and some Italian seasonings as well. Bring to a boil and let simmer for about an hour. Remove skin and then take all the meat ff the bone. Pick meat apart and add to the pot of vegetables. Cook macaroni noodles separately. Drain and keep separate from soup because if you add them and they stay in the soup they will absorb too much liquid and become mushy. To serve just put noodles in the bottom of a bowl and then ladle soup over the noodles. GOOD LUCK!!!
Do you have any nice recipe ideas for chicken drumsticks?
BAKED CHICKENDRUMSTICKS
1 c. honey
1/2 c. soy sauce
1/4 tsp. garlic powder
3 tbsp. ketchup
3 tbsp. vegetable oil
Mix together. Pour sauce over chicken in a 9 x 13 pan. Bake at 375 degrees for 1 hour.Do you have any nice recipe ideas for chicken drumsticks?
Try the following
Honey chicken drumsticks with Waldorf-style salad
Ingredients
8 large chicken drumsticks
2 tbsp dark soy sauce
2 tsp sesame oil or rapeseed, sunflower or olive oil
1 tbsp clear honey
1 tsp five spice powder
1 tbsp sesame seeds or toasted wholemeal breadcrumbs
1 tbsp freshly chopped chives (optional)
Waldorf salad:
2 eating apples
1 tbsp lemon juice
2 celery sticks, chopped
55g/2oz raisins
350g/12oz cooked brown rice
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Remove all the skin from the drumsticks and trim away any excess fat. Using a sharp knife, cut the flesh in diagonal slices on both sides.
3. For the coating, mix together the soy sauce, sesame oil, honey and five spice powder.
4. Arrange the drumsticks in a small non-stick roasting tin or on a non-stick baking sheet. Brush half the coating over the chicken and bake for 15 minutes. Turn over the drumsticks and then brush again. Continue to bake for a further 15-20 minutes until cooked through.
5. Sprinkle with the sesame seeds or breadcrumbs and allow to cool completely.
6. Sprinkle with the chopped chives, if using, wrap and chill. Serve with salad.
For the Waldorf-style salad:
1. Core and chop the eating apples and toss in the lemon juice. Mix with the celery, raisins and brown rice. Put into sealable containers
or Firecracker chicken
Ingredients
12 chicken drumsticks
For the marinade:
8 garlic cloves
5cm/2陆in fresh ginger
2 medium tomatoes
1 tsp ground coriander powder
1 tsp level turmeric powder
2 tbsp white vinegar
1 tbsp mild chilli powder
1 tbsp vegetable oil
Method
1. Make the marinade: peel the garlic and ginger and roughly chop. Quarter the tomatoes and remove the seeds and roughly chop . Place all the marinade ingredients in a blender (in batches) and blend to a fine paste.
2. Rub the paste into the drumsticks. Place in a bowl, cover with cling film. Refrigerate for several hours.
3. Preheat oven 190C/375F/Gas 5.
4. Place in a roasting tin and bake for 35 - 40 minutes or until cooked through
Or Crunchy Pistachio-coated Drumsticks
Ingredients
8 chicken drumsticks, skin removed
1 x 100 g pack shelled pistachio nuts
3 tablespoons groundnut oil
1陆 tablespoons fresh lemon juice
3 oz (75 g) plain flour
1陆 level tablespoons medium curry powder
2 heaped teaspoons fresh coriander leaves
pinch cayenne pepper
1 large egg, beaten
3 tablespoons milk
录 teaspoon salt
freshly milled black pepper
You will also need a very shallow baking tin about 10 x 14 inches (25.5 x 35 cm).
First of all lay the drumsticks in a dish, mix 1陆 tablespoons of the oil and the lemon juice together and pour this over the chicken. Then leave the drumsticks to marinate overnight, or for at least 8 hours, turning them over once or twice during this period.
To make the coating, mix the flour, curry powder and seasoning together in a shallow dish. When you are ready to cook, toss the drumsticks in the flour mixture 鈥?a few at a time 鈥?until well coated on all sides. Tap off the surplus flour, then lay them on a plate, reserving the unused flour for later.
Now pre-heat the oven to gas mark 7, 425掳F (220掳C). Place the nuts, coriander leaves, 1陆 tablespoons of the reserved flour and the cayenne pepper in a food processor and blend until you have a mixture chopped minutely small, then transfer this to a plate. After that, beat the egg and milk together in a bowl. Then take each drumstick and dip it once more in the remaining seasoned flour, then into the egg mixture, and finally into the pistachio mixture. Return the coated drumsticks to their plate and keep cool until needed.
To cook, place the baking tin containing the remaining 1陆 tablespoons of oil in the oven to pre-heat, then add the drumsticks to the hot oil (making sure they don't touch each other), baste well and bake on a high shelf for 15 minutes. Then pour off the oil and give them 5 more minutes to get really crisp. Drain on kitchen paper and serveDo you have any nice recipe ideas for chicken drumsticks?
Dip the drumsticks in flour, then dip in beaten up eggs, then in to Italian style or any other style bread crumbs. Place in oven and bake till tender and crispy. Put Little olive oil on the bottom of pan so they don't stick. Oven temp 350. Really delicious.
marinade the chicken with japanese soya sauce and grated ginger, and chopped garlic for overnight. and on the next day grilled it or baked it in the oven
kfc
Rub the chicken drunsticks with lemon juice and salt. THen sprinkle oregano on the chicken. Then dribble olive oild and soy sauce on the chicken and bake in an oven for 45 minutes to 1 hour(depending on the heat of you're oven).
season the chicken with seasoned salt, garlic powder, and pepper. brown the drumsticks in a HOT skillet with a little olive oil on all sides. Pour a can of cream of mushroom soup over them and a half can of water, sliced onions and a pinch of dried thyme. Cover with a lid and let it simmer for 15-20 minutes. serve this with rice and dinner rolls.
1 c. honey
1/2 c. soy sauce
1/4 tsp. garlic powder
3 tbsp. ketchup
3 tbsp. vegetable oil
Mix together. Pour sauce over chicken in a 9 x 13 pan. Bake at 375 degrees for 1 hour.Do you have any nice recipe ideas for chicken drumsticks?
Try the following
Honey chicken drumsticks with Waldorf-style salad
Ingredients
8 large chicken drumsticks
2 tbsp dark soy sauce
2 tsp sesame oil or rapeseed, sunflower or olive oil
1 tbsp clear honey
1 tsp five spice powder
1 tbsp sesame seeds or toasted wholemeal breadcrumbs
1 tbsp freshly chopped chives (optional)
Waldorf salad:
2 eating apples
1 tbsp lemon juice
2 celery sticks, chopped
55g/2oz raisins
350g/12oz cooked brown rice
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Remove all the skin from the drumsticks and trim away any excess fat. Using a sharp knife, cut the flesh in diagonal slices on both sides.
3. For the coating, mix together the soy sauce, sesame oil, honey and five spice powder.
4. Arrange the drumsticks in a small non-stick roasting tin or on a non-stick baking sheet. Brush half the coating over the chicken and bake for 15 minutes. Turn over the drumsticks and then brush again. Continue to bake for a further 15-20 minutes until cooked through.
5. Sprinkle with the sesame seeds or breadcrumbs and allow to cool completely.
6. Sprinkle with the chopped chives, if using, wrap and chill. Serve with salad.
For the Waldorf-style salad:
1. Core and chop the eating apples and toss in the lemon juice. Mix with the celery, raisins and brown rice. Put into sealable containers
or Firecracker chicken
Ingredients
12 chicken drumsticks
For the marinade:
8 garlic cloves
5cm/2陆in fresh ginger
2 medium tomatoes
1 tsp ground coriander powder
1 tsp level turmeric powder
2 tbsp white vinegar
1 tbsp mild chilli powder
1 tbsp vegetable oil
Method
1. Make the marinade: peel the garlic and ginger and roughly chop. Quarter the tomatoes and remove the seeds and roughly chop . Place all the marinade ingredients in a blender (in batches) and blend to a fine paste.
2. Rub the paste into the drumsticks. Place in a bowl, cover with cling film. Refrigerate for several hours.
3. Preheat oven 190C/375F/Gas 5.
4. Place in a roasting tin and bake for 35 - 40 minutes or until cooked through
Or Crunchy Pistachio-coated Drumsticks
Ingredients
8 chicken drumsticks, skin removed
1 x 100 g pack shelled pistachio nuts
3 tablespoons groundnut oil
1陆 tablespoons fresh lemon juice
3 oz (75 g) plain flour
1陆 level tablespoons medium curry powder
2 heaped teaspoons fresh coriander leaves
pinch cayenne pepper
1 large egg, beaten
3 tablespoons milk
录 teaspoon salt
freshly milled black pepper
You will also need a very shallow baking tin about 10 x 14 inches (25.5 x 35 cm).
First of all lay the drumsticks in a dish, mix 1陆 tablespoons of the oil and the lemon juice together and pour this over the chicken. Then leave the drumsticks to marinate overnight, or for at least 8 hours, turning them over once or twice during this period.
To make the coating, mix the flour, curry powder and seasoning together in a shallow dish. When you are ready to cook, toss the drumsticks in the flour mixture 鈥?a few at a time 鈥?until well coated on all sides. Tap off the surplus flour, then lay them on a plate, reserving the unused flour for later.
Now pre-heat the oven to gas mark 7, 425掳F (220掳C). Place the nuts, coriander leaves, 1陆 tablespoons of the reserved flour and the cayenne pepper in a food processor and blend until you have a mixture chopped minutely small, then transfer this to a plate. After that, beat the egg and milk together in a bowl. Then take each drumstick and dip it once more in the remaining seasoned flour, then into the egg mixture, and finally into the pistachio mixture. Return the coated drumsticks to their plate and keep cool until needed.
To cook, place the baking tin containing the remaining 1陆 tablespoons of oil in the oven to pre-heat, then add the drumsticks to the hot oil (making sure they don't touch each other), baste well and bake on a high shelf for 15 minutes. Then pour off the oil and give them 5 more minutes to get really crisp. Drain on kitchen paper and serveDo you have any nice recipe ideas for chicken drumsticks?
Dip the drumsticks in flour, then dip in beaten up eggs, then in to Italian style or any other style bread crumbs. Place in oven and bake till tender and crispy. Put Little olive oil on the bottom of pan so they don't stick. Oven temp 350. Really delicious.
marinade the chicken with japanese soya sauce and grated ginger, and chopped garlic for overnight. and on the next day grilled it or baked it in the oven
kfc
Rub the chicken drunsticks with lemon juice and salt. THen sprinkle oregano on the chicken. Then dribble olive oild and soy sauce on the chicken and bake in an oven for 45 minutes to 1 hour(depending on the heat of you're oven).
season the chicken with seasoned salt, garlic powder, and pepper. brown the drumsticks in a HOT skillet with a little olive oil on all sides. Pour a can of cream of mushroom soup over them and a half can of water, sliced onions and a pinch of dried thyme. Cover with a lid and let it simmer for 15-20 minutes. serve this with rice and dinner rolls.
Chicken tikka masala recipe?
There seems to be a conspiracy on the web, because every single Chicken Tikka Masala recipe I've tried so far tastes nothing like the typical CTM you get at practically any Indian/Bangalore restaurant. You get this sour tomato'y blobby gravy with far too heavy spices. It's like every restaurant chef knows the recipe, and they conspired to post WRONG recipes on the internet to keep people from making CTM themselves.
So the question, like the others that have gone before me, is how the devil do you make Chicken Tikka Masala that tastes like the one you get at ANY restaurant. I've tried so many recipes and they all taste the same, and really really wrong. I'm not even eating these experiments anymore, they're going straight from the stove to the trash.
What's the trick? What is it that every restaurant knows, that nobody on the internet knows?Chicken tikka masala recipe?
This recipe sounds pretty authentic. The author obtained it from www.bawarchi.com. I checked that website, and there are five recipes there that you may want to look at if this one doesn't look right.
Chicken Tikka Masala
1 lb chicken breasts
3 ounces tikka paste
1/2 cup plain yogurt
4 teaspoons vegetable oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large onion, chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon salt
1 large tomato, cut into eight sections
1 cup heavy cream
15-20 cashews, ground
Cut chicken into 1'; cubes.
Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.
Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top.
Rotate the pan at least once to ensure even cooking.
Remove from the oven and put aside while making the curry.
Keep the remaining marinade, as you will need it later.
At medium temperature, heat the oil.
When hot, add the onion.
Fry for 3-5 min.,then add the ginger and garlic pastes.
Stir for 2 min.
Add the turmeric, followed by the remaining spices.
Fry for 2-3 minutes.
Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier.
Slowly add this mixture to the pan, letting about half of the liquid evaporate.
Add the tomato sections and stir briefly.
Add the salt and fry until the tomato pieces are just beginning to get soft.
Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes.
Remove from heat and let cool slightly.
Serve with Rice or Naan.Chicken tikka masala recipe?
Ingredients
4 chicken breasts, skinned, boned and cubed
2.5cm/1in piece of fresh root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chilli powder
sea salt and freshly ground black pepper
2 tbsp fresh coriander
1 lime, juice only
2 tbsp vegetable oil
1 onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp ground turmeric
300ml/10陆fl oz) double cream
陆 lemon
fresh coriander, to garnish
To serve
basmati rice
naan bread
Method
1. Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.
2. Set aside and allow the flavours to develop.
3. Heat a heavy-bottomed shallow pan and, when hot, add the chicken.
4. Cook for 8-10 minutes until the chicken is browned on all sides.
5. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown.
6. Add the turmeric and cook for one minute.
7. Stir in the cream and cook gently for a couple of minutes.
8. Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.
9. Check for seasoning, and add lemon juice to taste.
10. Garnish with fresh coriander and serve immediately with the rice and/or naan bread.
So the question, like the others that have gone before me, is how the devil do you make Chicken Tikka Masala that tastes like the one you get at ANY restaurant. I've tried so many recipes and they all taste the same, and really really wrong. I'm not even eating these experiments anymore, they're going straight from the stove to the trash.
What's the trick? What is it that every restaurant knows, that nobody on the internet knows?Chicken tikka masala recipe?
This recipe sounds pretty authentic. The author obtained it from www.bawarchi.com. I checked that website, and there are five recipes there that you may want to look at if this one doesn't look right.
Chicken Tikka Masala
1 lb chicken breasts
3 ounces tikka paste
1/2 cup plain yogurt
4 teaspoons vegetable oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large onion, chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon salt
1 large tomato, cut into eight sections
1 cup heavy cream
15-20 cashews, ground
Cut chicken into 1'; cubes.
Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.
Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top.
Rotate the pan at least once to ensure even cooking.
Remove from the oven and put aside while making the curry.
Keep the remaining marinade, as you will need it later.
At medium temperature, heat the oil.
When hot, add the onion.
Fry for 3-5 min.,then add the ginger and garlic pastes.
Stir for 2 min.
Add the turmeric, followed by the remaining spices.
Fry for 2-3 minutes.
Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier.
Slowly add this mixture to the pan, letting about half of the liquid evaporate.
Add the tomato sections and stir briefly.
Add the salt and fry until the tomato pieces are just beginning to get soft.
Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes.
Remove from heat and let cool slightly.
Serve with Rice or Naan.Chicken tikka masala recipe?
Ingredients
4 chicken breasts, skinned, boned and cubed
2.5cm/1in piece of fresh root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chilli powder
sea salt and freshly ground black pepper
2 tbsp fresh coriander
1 lime, juice only
2 tbsp vegetable oil
1 onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp ground turmeric
300ml/10陆fl oz) double cream
陆 lemon
fresh coriander, to garnish
To serve
basmati rice
naan bread
Method
1. Place the chicken breasts in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.
2. Set aside and allow the flavours to develop.
3. Heat a heavy-bottomed shallow pan and, when hot, add the chicken.
4. Cook for 8-10 minutes until the chicken is browned on all sides.
5. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown.
6. Add the turmeric and cook for one minute.
7. Stir in the cream and cook gently for a couple of minutes.
8. Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.
9. Check for seasoning, and add lemon juice to taste.
10. Garnish with fresh coriander and serve immediately with the rice and/or naan bread.
Low Fat Chicken Fettechine recipe? Itailian style?
Has anyone got a nice chicken fettechine recipe??Low Fat Chicken Fettechine recipe? Itailian style?
CHICKEN ALFREDO (LOW FAT)
4 cooked chicken breasts, boneless, skinless (cut in bite size pieces)
1 (8 oz.) can sliced mushrooms (or bits and pieces) drained
1 c. evaporated skim milk
1/4 liquid Butter Buds
1/4 c. flour
4 tsp. chicken broth
1/4 c. Parmesan cheese
1/4 tsp. minced garlic (in a jar)
1/4 tsp. ground black pepper
1/4 tsp. Lite salt (optional)
10 to 12 oz. cooked fettuccine
In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta.
Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth.
Serves 6.
________________Low Fat Chicken Fettechine recipe? Itailian style?
Hey you hows things????? I have a great recipe I always use! Hope youre well. Im no longer on email....but can be emailed on this account??
Ingredients
2 pounds skinless, boneless chicken breasts
1 teaspoon Cajun seasoning
Cooking spray
2 tablespoons butter
1 cup chopped green bell pepper
1 cup chopped onion
1/2 teaspoon salt
1 (8-ounce) package presliced cremini mushrooms
1 garlic clove, minced
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Creole mustard
3 cups 2% low-fat milk
1 cup thinly sliced green onions, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 cup coarsely chopped fresh parsley, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
Preparation
Preheat oven to 350掳.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and next 4 ingredients (bell pepper through garlic); saut茅 7 minutes or until tender. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire and mustard; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350掳 for 20 minutes; uncover and bake an additional 5 minutes.
Yield
8 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 469(17% from fat); FAT 8.8g (sat 4.7g,mono 2.2g,poly 0.6g); IRON 3.5mg; CHOLESTEROL 85mg; CALCIUM 233mg; CARBOHYDRATE 54.2g; SODIUM 632mg; PROTEIN 41.6g; FIBER 4g
Pre-cook your fettucini and set aside.
Chicken breast-seared and cut into juilienne
1 Tablespoon olive oil
1 large clove garlic, crushed or minced
1 cup light or heavy cream (if not on diet heavy cream is better)
1 cup grated or shredded low fat parmesan
Heat oil in saute pan and add garlic, saute until garlic just starts to brown. Add light cream and heat to a simmer. Add parmesan cheese and stir until incorporated. Toss in chicken and pasta and mix until all is coated. Salt and pepper to taste. Plate and serve
Alfredo is a very simple sauce, it does not have butter or onions or vegetables in it.
-----
Just substitute low fat varieties whenever possible:
CHICKEN FETTUCCINE ALFREDO
1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheesenight cream
CHICKEN ALFREDO (LOW FAT)
4 cooked chicken breasts, boneless, skinless (cut in bite size pieces)
1 (8 oz.) can sliced mushrooms (or bits and pieces) drained
1 c. evaporated skim milk
1/4 liquid Butter Buds
1/4 c. flour
4 tsp. chicken broth
1/4 c. Parmesan cheese
1/4 tsp. minced garlic (in a jar)
1/4 tsp. ground black pepper
1/4 tsp. Lite salt (optional)
10 to 12 oz. cooked fettuccine
In a saucepan over low heat, blend flour, liquid Butter Buds, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta.
Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth.
Serves 6.
________________Low Fat Chicken Fettechine recipe? Itailian style?
Hey you hows things????? I have a great recipe I always use! Hope youre well. Im no longer on email....but can be emailed on this account??
Ingredients
2 pounds skinless, boneless chicken breasts
1 teaspoon Cajun seasoning
Cooking spray
2 tablespoons butter
1 cup chopped green bell pepper
1 cup chopped onion
1/2 teaspoon salt
1 (8-ounce) package presliced cremini mushrooms
1 garlic clove, minced
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Creole mustard
3 cups 2% low-fat milk
1 cup thinly sliced green onions, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 cup coarsely chopped fresh parsley, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
Preparation
Preheat oven to 350掳.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and next 4 ingredients (bell pepper through garlic); saut茅 7 minutes or until tender. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire and mustard; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350掳 for 20 minutes; uncover and bake an additional 5 minutes.
Yield
8 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 469(17% from fat); FAT 8.8g (sat 4.7g,mono 2.2g,poly 0.6g); IRON 3.5mg; CHOLESTEROL 85mg; CALCIUM 233mg; CARBOHYDRATE 54.2g; SODIUM 632mg; PROTEIN 41.6g; FIBER 4g
Pre-cook your fettucini and set aside.
Chicken breast-seared and cut into juilienne
1 Tablespoon olive oil
1 large clove garlic, crushed or minced
1 cup light or heavy cream (if not on diet heavy cream is better)
1 cup grated or shredded low fat parmesan
Heat oil in saute pan and add garlic, saute until garlic just starts to brown. Add light cream and heat to a simmer. Add parmesan cheese and stir until incorporated. Toss in chicken and pasta and mix until all is coated. Salt and pepper to taste. Plate and serve
Alfredo is a very simple sauce, it does not have butter or onions or vegetables in it.
-----
Just substitute low fat varieties whenever possible:
CHICKEN FETTUCCINE ALFREDO
1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese
Anyone have an exceptionally good recipe for Buffalo Chicken Dip?
Buffalo Chicken Dip
4 boneless skinless chicken breast halves, boiled and shredded
1 12 ounce bottle hot sauce
2 8 ounce packages of cream cheese
1 16 ounce bottle Ranch dressing
1/2 cup chopped celery
8 ounces Monterey Jack cheese or Cheddar Cheese, grated
In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.
In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.
Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.
Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes.
Serve hot or warm with Doritos ';Scoops'; (you need a sturdy chip for this!) or celery sticks.Anyone have an exceptionally good recipe for Buffalo Chicken Dip?
I THINK that you just need ranch
4 boneless skinless chicken breast halves, boiled and shredded
1 12 ounce bottle hot sauce
2 8 ounce packages of cream cheese
1 16 ounce bottle Ranch dressing
1/2 cup chopped celery
8 ounces Monterey Jack cheese or Cheddar Cheese, grated
In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.
In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.
Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.
Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn't get browned.) Let stand 10 minutes.
Serve hot or warm with Doritos ';Scoops'; (you need a sturdy chip for this!) or celery sticks.Anyone have an exceptionally good recipe for Buffalo Chicken Dip?
I THINK that you just need ranch
I'm looking for a recipe for Stuffed Chicken?
My mom's birthday is coming up in a couple of weeks so I';m planning on cooking for her. I've decided that I'm going to make stuffed chicken. Does anyone have a recipe for stuffed chicken? The recipe cannot have cheese in it because both my mom and I can't eat cheese.
What kind of sides would go good with stuffed chicken?I'm looking for a recipe for Stuffed Chicken?
ff Memooleh Betapoozim (Chicken Stuffed with Oranges)
Recipe By : Cooking the Israeli
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses- Poultry High Holidays
Shabbat Sukkot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken (2- 1/2 to 3 lb)
1 lemon
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground coriander
2 oranges
1 cup water
2 onions -- peeled
Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. This dish is delicious with rice or pasta.
00000000000000000000000000000000000000鈥?
Stuffed Chicken with Nutty Cinnamon Rice
Recipe By : Recipes from Indochina
Serving Size : 4 Preparation Time :0:00
Categories : Chicken %26amp; Poultry Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp oil
2 cloves garlic -- crushed
1 onion -- finely chopped
1 tsp fennel seed
1/2 tsp chili pepper -- crushed
1/2 tsp ground cinnamon
8 ozs ground pork
2 tbl peanuts, oil-roasted -- finely chopped
2 tbl long-grain rice -- uncooked
3/4 c coconut cream
1 tbl fresh mint -- chopped
2 chickens
1 2/3 cu coconut cream
2 c water
2 tsps fish sauce
1 tsp curry powder
2 red chiles -- chopped
peanuts -- chopped (extra)
Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds,
chilli and cinnamon stir fry until aromatic. Add the ground pork, stir fry
until the pork has changed colour. Stir in the peanuts and rice, stir until
combined. Add the coconut cream, bring to the boil, cover, reduce heat to low,
cook for 10 minutes, remove the lid and stir in the mint; cool.
Spoon this stuffing mixture into the cavities of the chickens,
forcing any remaining stuffing under the skin around the necks. Sew the
cavity openings or secure with toothpicks. Secure the legs with kitchen
string and tuck the wings behind the backs.
Combine the extra coconut cream, water, fish sauce and curry powder
in saucepan large enough to just fit both chickens, Bring to the boil,
add chickens, simmer covered for about 45 minutes or until the chickens
are cooked through. Turn the chickens once during cooking.
Remove the chickens from the pan, keep warm.Return the pan to the
heat, simmer the pan juices uncovered over medium heat for about 15
minutes or until thickened slightly and reduced to about 1 1/2 cups
liquid- the mixture will form a light sauce. Using sharp kitchen
scissors and a sharp knife, cut down the centers of the chickens.Serve
with the sauce, sprinkle with the sliced chillies and extra chopped
peanuts if preferred.
Per serving: 3305 Calories; 277g Fat (74% calories from fat); 126g Protein; 91g
Carbohydrate; 475mg Cholesterol; 838mg Sodium
NOTES : This is a Laotian recipe, which is quite filling. Serve with a soup and a salad to complete the meal.
00000000000000000000000000000000000000鈥?
Fruit Salad Rice Dessert
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can fruit cocktail 1 Lb. 1 oz size
1 Cup Minute rice
2 Tablespoons sugar
1/2 Cup slivered almonds
1 Cup Cool Whip
Drain fruit cocktail, reserving liquid. Add enough water to make 1 cup.
Place liquid in a 1 1/2 quart casserole. Cover with wax paper. Microwave at high (100%) until liquid boils.2 1/2 to 3 minutes. Stir in rice and sugar.Cover. Let stand10 to 12 minutes. Stir in fruit cocktail and nuts. Chill. Just before serving, fold in Cool Whip. Makes 6 servings.
000000000000000000000000000000000
Title: 7 LAYER SALAD
Categories: Salads
Yield: 4 Servings
1 Head lettuce
1 c Celery -- diced
1/2 To 1 c. onion -- diced
1 cn Peas -- well drained
4 To 5 tbsp. sugar
1 c Mayonnaise (Hellmann's)
1 c Grated Parmesan cheese (or
Canned)
5 To 6 slices crisp bacon --
Crumbled
Mix sugar and mayonnaise together. Make layer of each ingredient in order listed. Top with sprinkles of crumbled bacon. Let set in refrigerator 3 to 4 hours. Do not let sit overnight.
000000000000000000000000000000000I'm looking for a recipe for Stuffed Chicken?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
What kind of sides would go good with stuffed chicken?I'm looking for a recipe for Stuffed Chicken?
ff Memooleh Betapoozim (Chicken Stuffed with Oranges)
Recipe By : Cooking the Israeli
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses- Poultry High Holidays
Shabbat Sukkot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken (2- 1/2 to 3 lb)
1 lemon
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground coriander
2 oranges
1 cup water
2 onions -- peeled
Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. This dish is delicious with rice or pasta.
00000000000000000000000000000000000000鈥?
Stuffed Chicken with Nutty Cinnamon Rice
Recipe By : Recipes from Indochina
Serving Size : 4 Preparation Time :0:00
Categories : Chicken %26amp; Poultry Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp oil
2 cloves garlic -- crushed
1 onion -- finely chopped
1 tsp fennel seed
1/2 tsp chili pepper -- crushed
1/2 tsp ground cinnamon
8 ozs ground pork
2 tbl peanuts, oil-roasted -- finely chopped
2 tbl long-grain rice -- uncooked
3/4 c coconut cream
1 tbl fresh mint -- chopped
2 chickens
1 2/3 cu coconut cream
2 c water
2 tsps fish sauce
1 tsp curry powder
2 red chiles -- chopped
peanuts -- chopped (extra)
Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds,
chilli and cinnamon stir fry until aromatic. Add the ground pork, stir fry
until the pork has changed colour. Stir in the peanuts and rice, stir until
combined. Add the coconut cream, bring to the boil, cover, reduce heat to low,
cook for 10 minutes, remove the lid and stir in the mint; cool.
Spoon this stuffing mixture into the cavities of the chickens,
forcing any remaining stuffing under the skin around the necks. Sew the
cavity openings or secure with toothpicks. Secure the legs with kitchen
string and tuck the wings behind the backs.
Combine the extra coconut cream, water, fish sauce and curry powder
in saucepan large enough to just fit both chickens, Bring to the boil,
add chickens, simmer covered for about 45 minutes or until the chickens
are cooked through. Turn the chickens once during cooking.
Remove the chickens from the pan, keep warm.Return the pan to the
heat, simmer the pan juices uncovered over medium heat for about 15
minutes or until thickened slightly and reduced to about 1 1/2 cups
liquid- the mixture will form a light sauce. Using sharp kitchen
scissors and a sharp knife, cut down the centers of the chickens.Serve
with the sauce, sprinkle with the sliced chillies and extra chopped
peanuts if preferred.
Per serving: 3305 Calories; 277g Fat (74% calories from fat); 126g Protein; 91g
Carbohydrate; 475mg Cholesterol; 838mg Sodium
NOTES : This is a Laotian recipe, which is quite filling. Serve with a soup and a salad to complete the meal.
00000000000000000000000000000000000000鈥?
Fruit Salad Rice Dessert
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can fruit cocktail 1 Lb. 1 oz size
1 Cup Minute rice
2 Tablespoons sugar
1/2 Cup slivered almonds
1 Cup Cool Whip
Drain fruit cocktail, reserving liquid. Add enough water to make 1 cup.
Place liquid in a 1 1/2 quart casserole. Cover with wax paper. Microwave at high (100%) until liquid boils.2 1/2 to 3 minutes. Stir in rice and sugar.Cover. Let stand10 to 12 minutes. Stir in fruit cocktail and nuts. Chill. Just before serving, fold in Cool Whip. Makes 6 servings.
000000000000000000000000000000000
Title: 7 LAYER SALAD
Categories: Salads
Yield: 4 Servings
1 Head lettuce
1 c Celery -- diced
1/2 To 1 c. onion -- diced
1 cn Peas -- well drained
4 To 5 tbsp. sugar
1 c Mayonnaise (Hellmann's)
1 c Grated Parmesan cheese (or
Canned)
5 To 6 slices crisp bacon --
Crumbled
Mix sugar and mayonnaise together. Make layer of each ingredient in order listed. Top with sprinkles of crumbled bacon. Let set in refrigerator 3 to 4 hours. Do not let sit overnight.
000000000000000000000000000000000I'm looking for a recipe for Stuffed Chicken?
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Olive garden chicken alfredo recipe?
i would like the recipe and to kno what heavy cream isOlive garden chicken alfredo recipe?
this site won't let you cut %26amp; paste, but here's the link for the recipe:
http://www.topsecretrecipes.com/recipede鈥?/a>Olive garden chicken alfredo recipe?
What is wrong with that morbidly disturbed person. I too would like the receipe.
I don't have the recipe (but it sounds good)!
Heavy cream is whipping cream ... so many things are called different names anymore. Anything with more cream in it than half and half (light cream) is heavy cream. And there is NO SUCH THING as fat-free half and half or fat-free heavy cream.
Good luck with finding the recipe.
this site won't let you cut %26amp; paste, but here's the link for the recipe:
http://www.topsecretrecipes.com/recipede鈥?/a>Olive garden chicken alfredo recipe?
What is wrong with that morbidly disturbed person. I too would like the receipe.
I don't have the recipe (but it sounds good)!
Heavy cream is whipping cream ... so many things are called different names anymore. Anything with more cream in it than half and half (light cream) is heavy cream. And there is NO SUCH THING as fat-free half and half or fat-free heavy cream.
Good luck with finding the recipe.
Chicken Cactus Chili Recipe?
Does any one have a Recipe for Chicken Cactuc Chili or Chicken Nopal Chili (nopal is another word for cactus in mexico) please someone help!Chicken Cactus Chili Recipe?
CHICKEN-CACTUS CHILI
Ingredients:
陆 onion, diced
陆 cup sliced or diced nopales cactus
1.5 pounds chicken, diced
1 tablespoon chili powder
1 can diced tomatoes
1 can chili beans
1 (small) can tomato sauce
In a pan, saut茅 the onions until they鈥檙e soft. Add the cactus and chicken and continue saut茅ing until the chicken is fully cooked. While the chicken is cooking, you may want to add black pepper, red pepper, or any other seasonings that you feel are appropriate.
Once the chicken is ready, dump in the tomatoes (don鈥檛 drain their juices), tomato sauce, and chili beans. Add the chili powder and stir it all together. Put a cover on it; let it simmer for 20 minutes and you鈥檒l be ready to treat yourself to a unique and delicious chili.Chicken Cactus Chili Recipe?
You can try making it w/ garbanzo beans:
Hot Cactus and Garbanzo Chili
Ingredients (use vegan versions):
2 cups (475 mL) garbanzos (chick peas), cooked,
1 medium onion, chopped
1 jalapeno, sliced thin, with seeds
1 cup (235 mL) corn, frozen,
1 can 14 oz, (400 mL) diced tomatoes, undrained
1 cup (235 mL), nopalitos (jarred prickly pear cactus), rinsed and drained
1/2 tablespoon minced garlic
2 cups vegetable bouillon
1/2 tablespoon dried basil
1/2 teaspoon ground cayenne
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
Directions:
In large saucepan, fry onion, garlic, and jalapeno in 2 tablespoons canola oil till onion is soft.
Add all other Ingredients, and heat to a boil.
Reduce heat, cover and simmer for 1/2 hour. Remove cover and simmer till thickened (about another 1/2 hour).
Serve with warmed tortillas.
Serves: 2
Preparation time: 1 hour
(L)
MEXICAN CHICKEN CHILI
1/2 lb. ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
1 - 14 oz. can chopped tomatoes
1 - 14 oz. can red kidney beans
1 - can chopped mushrooms
1 - small can tomatoe paste
1/8 tsp. pepper, oregano, cayenne
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Serve with toast or dinner rolls.
Can also be cooked in a slow cooker.
try this link:
http://www.associatedcontent.com/article鈥?/a>
Jake...don't use tomato product or chile powder mixes...they'll darken the batch...also, no beef stock or red wine...adapt one of the suggested chile recipes and you'll figure it out...cheers!
CHICKEN-CACTUS CHILI
Ingredients:
陆 onion, diced
陆 cup sliced or diced nopales cactus
1.5 pounds chicken, diced
1 tablespoon chili powder
1 can diced tomatoes
1 can chili beans
1 (small) can tomato sauce
In a pan, saut茅 the onions until they鈥檙e soft. Add the cactus and chicken and continue saut茅ing until the chicken is fully cooked. While the chicken is cooking, you may want to add black pepper, red pepper, or any other seasonings that you feel are appropriate.
Once the chicken is ready, dump in the tomatoes (don鈥檛 drain their juices), tomato sauce, and chili beans. Add the chili powder and stir it all together. Put a cover on it; let it simmer for 20 minutes and you鈥檒l be ready to treat yourself to a unique and delicious chili.Chicken Cactus Chili Recipe?
You can try making it w/ garbanzo beans:
Hot Cactus and Garbanzo Chili
Ingredients (use vegan versions):
2 cups (475 mL) garbanzos (chick peas), cooked,
1 medium onion, chopped
1 jalapeno, sliced thin, with seeds
1 cup (235 mL) corn, frozen,
1 can 14 oz, (400 mL) diced tomatoes, undrained
1 cup (235 mL), nopalitos (jarred prickly pear cactus), rinsed and drained
1/2 tablespoon minced garlic
2 cups vegetable bouillon
1/2 tablespoon dried basil
1/2 teaspoon ground cayenne
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
Directions:
In large saucepan, fry onion, garlic, and jalapeno in 2 tablespoons canola oil till onion is soft.
Add all other Ingredients, and heat to a boil.
Reduce heat, cover and simmer for 1/2 hour. Remove cover and simmer till thickened (about another 1/2 hour).
Serve with warmed tortillas.
Serves: 2
Preparation time: 1 hour
(L)
MEXICAN CHICKEN CHILI
1/2 lb. ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
1 - 14 oz. can chopped tomatoes
1 - 14 oz. can red kidney beans
1 - can chopped mushrooms
1 - small can tomatoe paste
1/8 tsp. pepper, oregano, cayenne
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Serve with toast or dinner rolls.
Can also be cooked in a slow cooker.
try this link:
http://www.associatedcontent.com/article鈥?/a>
Jake...don't use tomato product or chile powder mixes...they'll darken the batch...also, no beef stock or red wine...adapt one of the suggested chile recipes and you'll figure it out...cheers!
I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
This is a asian, I think Chinese rice dish. If anyone knows, please send me the recipe. Thanks.I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
Combination Fried Rice Recipe
Ingredients:
1/2 cup chicken, cooked and diced
1/2 cup beef strips, cooked and diced
1/2 cup pork strips, cooked and diced
1/2 cup cocktail shrimp
1 tablespoon soy sauce
1 cup uncooked slow cook rice
1/4 cup salad oil
2 1/2 cups chicken broth
1/2 cup green onion, chopped
1/4 cup celery, thinly sliced
2 eggs, slightly beaten
1/2 cup lettuce, finely shredded
Directions:
Combine meats and soy sauce let stand 15 minutes. Cook rice in hot oil over medium heat until golden brown (may smoke) stir frequently.
Reduce heat, add meats ,soy sauce mixture and broth to rice simmer covered 20-25 minutes or until rice is tender. Remove cover last few minutes to allow evaporation. Stir in onion and celery cook uncovered until liquid is absorbed. Push rice mixture to side add eggs and scramble. Blend egg into rice. Stir in lettuce, shrimp and serve immediately.
Chinese Fried Rice Delux Recipe
Ingredients:
6 tablespoons cooking oil
2 eggs
1 teaspoon salt
2 scallions, chopped
1/2 cup fresh shrimp, shelled, deveined and diced
4 cups cold, cooked rice (preferably long-grain white rice)
1/2 cup cooked peas
1/4 cup canned diced bamboo shoots
1/4 cup diced boiled ham
1/2 cup diced cooked chicken
1/2 cup diced Chinese roast pork or left-over roast beef or veal
2 tablespoons soy sauce
Directions:
The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.
Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallion and shrimp and remaining salt.
Cook until shrimp shows pink. Break up lumps of cold cooked rice. Add to shrimp. Stir until rice is heated and the grains of rice are separated.
Make a hole in the center of the rice. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and pepper to taste. Garnish with additional chopped scallions if desired.
http://www.cdkitchen.com/recipes/recs/47鈥?/a>
(*-*)I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
soon as you recieve and answer please forward it to me as well. i also want to have the recipe for,a fried rice recipe with shrimp,pork,chicken and vedetables.
1/2 c. boiled chicken, flaked
1/2 c. boiled shrimp, sliced in long strips
1/2 c. boiled pork, sliced in long strips
1/2 c. boiled ham, sliced in long strips
1/2 c. string beans, sliced thin
1 c. shredded cabbage
1/2 c. carrots, sliced thin
1 1/2 tbsp. soy sauce
4 segments of garlic
1 onion, sliced
1 c. chicken broth
2 hard boiled eggs, sliced
2 Chinese sausages, fried %26amp; sliced thin
2 bundles rice sticks
Lemon juice to taste (opt.)
Salt %26amp; pepper to taste
Put 3 tablespoons of oil in large pan. Fry separately the garlic and onion. Add chicken, shrimp, pork, ham; set aside a portion of each. To the rest add soy sauce, chicken broth and simmer for 6 minutes. Add vegetables; mix well and simmer until almost dry. Wash rice sticks and add to mixture. Arrange on a platter garnish with previously set aside fried garlic, onion, pork, shrimp and ham. Slice hard boiled eggs and Chinese sausages on top.
search for yang chow fried rice.
often called ';Young Chow , House Fried,'; or commonly the name of the restaurant. Basically a kitchen sink combo, very good recipes above.
this is easy. fry some minced garlic and add 2 eggs and fry well. add minced chicken, pork shrimp and vegetables. sirfry till meat is cooked. add some cooked rice, add light soya sauce and salt and pepper for seasoning. fry really well till the fragrance reaches you. at least 15 mins of frying. then top up with fried shallots and spring onions and serve.
bon apetite
Combination Fried Rice Recipe
Ingredients:
1/2 cup chicken, cooked and diced
1/2 cup beef strips, cooked and diced
1/2 cup pork strips, cooked and diced
1/2 cup cocktail shrimp
1 tablespoon soy sauce
1 cup uncooked slow cook rice
1/4 cup salad oil
2 1/2 cups chicken broth
1/2 cup green onion, chopped
1/4 cup celery, thinly sliced
2 eggs, slightly beaten
1/2 cup lettuce, finely shredded
Directions:
Combine meats and soy sauce let stand 15 minutes. Cook rice in hot oil over medium heat until golden brown (may smoke) stir frequently.
Reduce heat, add meats ,soy sauce mixture and broth to rice simmer covered 20-25 minutes or until rice is tender. Remove cover last few minutes to allow evaporation. Stir in onion and celery cook uncovered until liquid is absorbed. Push rice mixture to side add eggs and scramble. Blend egg into rice. Stir in lettuce, shrimp and serve immediately.
Chinese Fried Rice Delux Recipe
Ingredients:
6 tablespoons cooking oil
2 eggs
1 teaspoon salt
2 scallions, chopped
1/2 cup fresh shrimp, shelled, deveined and diced
4 cups cold, cooked rice (preferably long-grain white rice)
1/2 cup cooked peas
1/4 cup canned diced bamboo shoots
1/4 cup diced boiled ham
1/2 cup diced cooked chicken
1/2 cup diced Chinese roast pork or left-over roast beef or veal
2 tablespoons soy sauce
Directions:
The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.
Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallion and shrimp and remaining salt.
Cook until shrimp shows pink. Break up lumps of cold cooked rice. Add to shrimp. Stir until rice is heated and the grains of rice are separated.
Make a hole in the center of the rice. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and pepper to taste. Garnish with additional chopped scallions if desired.
http://www.cdkitchen.com/recipes/recs/47鈥?/a>
(*-*)I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
soon as you recieve and answer please forward it to me as well. i also want to have the recipe for,a fried rice recipe with shrimp,pork,chicken and vedetables.
1/2 c. boiled chicken, flaked
1/2 c. boiled shrimp, sliced in long strips
1/2 c. boiled pork, sliced in long strips
1/2 c. boiled ham, sliced in long strips
1/2 c. string beans, sliced thin
1 c. shredded cabbage
1/2 c. carrots, sliced thin
1 1/2 tbsp. soy sauce
4 segments of garlic
1 onion, sliced
1 c. chicken broth
2 hard boiled eggs, sliced
2 Chinese sausages, fried %26amp; sliced thin
2 bundles rice sticks
Lemon juice to taste (opt.)
Salt %26amp; pepper to taste
Put 3 tablespoons of oil in large pan. Fry separately the garlic and onion. Add chicken, shrimp, pork, ham; set aside a portion of each. To the rest add soy sauce, chicken broth and simmer for 6 minutes. Add vegetables; mix well and simmer until almost dry. Wash rice sticks and add to mixture. Arrange on a platter garnish with previously set aside fried garlic, onion, pork, shrimp and ham. Slice hard boiled eggs and Chinese sausages on top.
search for yang chow fried rice.
often called ';Young Chow , House Fried,'; or commonly the name of the restaurant. Basically a kitchen sink combo, very good recipes above.
this is easy. fry some minced garlic and add 2 eggs and fry well. add minced chicken, pork shrimp and vegetables. sirfry till meat is cooked. add some cooked rice, add light soya sauce and salt and pepper for seasoning. fry really well till the fragrance reaches you. at least 15 mins of frying. then top up with fried shallots and spring onions and serve.
bon apetite
Good recipe for chicken and rice? Please HELP!!!?
I am makin a chicken and rice combo for a family reunion, cuz my mom can't cook! LOL. If you have any good recipes for it i would love to know how to make it! Thanks a ton, and please include ingredients and how to make it! Please post all you know, THANKS, and God bless!Good recipe for chicken and rice? Please HELP!!!?
MUSHROOM CHICKEN AND RICE
1 cooked, chicken, cut in pieces
1 can of mushroom soup
1 can French onion soup
2 cans water
2 c. Minute rice
Combine soups, water, and rice. Add chicken and bake in slow oven (300 degrees) for about one hour. It's terrific
PARMESAN OVEN - FRIED CHICKEN WITH
YELLOW RICE
2 to 3 lb. broiler, cut for frying or 3 chicken breasts, cut in halves
1 c. flour
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
2 tbsp. fat or oil
2 eggs, slightly beaten
2/3 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
2 tbsp. butter
Heat oven to 400 degrees. Coat chicken with mixture of flour, salt, pepper and paprika. Dip in mixture of eggs and milk beaten together. Roll in Parmesan cheese and bread crumb mixture. Let stand 5 to 10 minutes.
Meanwhile, melt butter and fat in shallow baking pan in heated oven. Place coated chicken, skin-side-down in pan. Bake 30 minutes. Turn skin-side-up and continue baking until tender, about 30 minutes. Makes 6 servings. The rice recipe may be used white or yellow with the chicken.
YELLOW RICE (for Parmesan chicken) :
1 c. rice
2 c. chicken broth
1 tsp. salt
2 tsp. food coloring
(Turmeric may be a suitable substitute for part of the food coloring.) Combine rice, broth, food coloring and salt in 3 quart saucepan that has a tight fitting cover. Bring to boil and stir once or twice. Lower heat to simmering, cover and cook about 15 minutes without removing lid or stirring. Test rice and if not quite tender, replace lid and cook 2 to 6 minutes longer. Remove from heat, and from saucepan. Fluff rice with fork or slotted spoon.Good recipe for chicken and rice? Please HELP!!!?
Arroz Con Pollo
Chicken:
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice:
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
Prep:
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.
bake chicken with some saffron rice
SAFFRON RICE
2 3/4 cups warm chicken stock
1/2 teaspoon saffron threads
2 1/2 tablespoons olive oil
1/4 cup chopped onions
3/4 cup Arborio rice, rinsed
Salt and pepper
2 tablespoons butter
1 teaspoon cream
2 tablespoons grated Parmesan
Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown. Add the rice, stir to completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the heat, and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon.
When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese. Season and serve as an accompaniment, especially for braised lamb dishes.
BAKED CHICKEN
2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)
Preheat oven to 350 degrees F.
Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.
Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.
Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
I make this about twice a month, my family loves it, and it's great for when you don't have a lot of time: 4 Chicken Breasts, 2 cups of cooked white rice (minute rice works just as well) 2 cans of cream of mushroom soup, and a handful or 2 of fresh, washed mushrooms.
Cook the chicken, then shred. Add the rice to the shredded chicken, then the mushrooms, then the 2 cans of soup. (just the soup, not milk or water). Cook until the mushrooms are tender and enjoy.
This recipe can be cut in half for 2-3 people, or doubled for a large party. The recipe here feeds 4-5 people easily.
A baked chicken and rice recipe.
INGREDIENTS:
2 frying chickens, cut up
2 1/2 cups long-grain rice
1 green bell pepper, sliced
1 med onion, chopped
1 teaspoon saffron
1 jar (2 oz) pimiento, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 package green peas, frozen, 10 ounces
5 cups water
2 teaspoons salt
PREPARATION:
Saute green pepper and onion in olive oil until tender. Put in a large roasting pan; add all ingredients except chicken and mix together thoroughly. Sprinkle chicken pieces with salt and place on top of the rice mixture, skin side up.
Cover and cook at 400 degrees for 1 1/2 hours. Remove cover and cook an additional 5 minutes.
Serves 8.
Take a whole chicken and of course clean it inside and out , and put into a good size pot with hot water and salt and pepper to taste and then add either rice or biscuit dough %26lt; your choice and let cook the rice / dough of choice for about thirty minute , the chicken will take longer than that , but when it's done you will either chicken and dumplins made from the
biscuit dough %26lt; store bought if you can't do it from scratch get those biscuits that you get from the store and that put you into the oven to cook %26lt; any of those biscuits will work , but get a least a few cans of them cause they will shrink when they cook anyways just pop those open and put in with the chicken and cook until done will be firm but soft and then there's the rice like i said cook at least thirty minutes with it , you can do two meals this way and even freeze one of them if you get more than one chicken of course. HOPE THIS HELPS .
This one is easy and delicious:
1 chicken, cut up and washed/pat dry
or your favorite chicken pieces (ie all thighs and legs)
1 C uncooked brown or white quick cooking rice
1 Can cream of mushroom soup
1 soup can filled with 1/2 milk and 1/2 water
1 pkg dry onion soup mix
S%26amp;P,optional
For added color, brown the chicken first, but is optional. Mix well in a bowl the cream of mushroom soup,milk/water and the dry onion soup mix. Reserve about 1/4 cup. Stir in the rice to the rest, then pour on the bottom of a 9';x13'; pan (sprayed with veg oil to prevent sticking). Layer the chicken pieces on top, S%26amp;P if desired, and then pour the 1/4 cup reserved mixture to cover the chicken. Bake, covered with foil, at 350 degrees for 45 minutes, remove the foil and continue baking for another 15 minutes.
Here's one, Campbell's has a lot of tastey recipes!
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375°F. for 45 min. or until done. Top with cheese.
Crisp and Creamy Baked Chicken
4 small boneless skinless chicken breast
6 tablespoons Shake'n'Bake mix
2/3 cup cream of celery soup
1/4 cup milk
1 cup Kraft Shredded Cheddar and Monterey Jack Cheese
2 2/3 cups Minute Rice (white or brown)
Preheat 400F
1. coat chicken with Shake'n'Bake mix; place in single layers in greased baking dish.
2. Bake 25 mins. or until chicken is cooked.
3. Beat soup and milk together. Pour evenly over cooked chicken; sprinkle with cheese.
Bake additional 5 minutes or until cheese is melted and soup bubbly.
4. Serve with rice.
I LOVE this because it's SO simple to make. You may already have these ingredients!
Dont cook chicken. Buy it from shop and just eat it.
try looking on foodnetwork.com or kraft.com. I find that kraft.com has the quickest and easiest recipes.
Have fun at your reunion!!
If you like spicy, you'll love this.
Salsa chicken
1 jar of salsa (ur favorite kind)
chicken
1 box of rice (instant is better)
in a baking pan, put a bed of UNCOOKED rice. place chicken on top, then cover with salsa. cook til chicken is all the way done. the salsa and the juice from the chicken will cook the rice. its really good. you need to put it in an oven i think 350, when rice and chicken is done, ur done.
___________________________________
Grilled chicken w/ rice and veggies (and cheese sauce)
Grill chicken breasts with green peppers, onions, etc
cook rice while also cooking the following recipe:
INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheese, such as cheddar or swiss
Salt and pepper to taste
Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 to 15 minutes. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired.
Notes: For a thinner sauce, add a little more milk. For a milder cheese flavor, add less cheese. Add other seasonings as desired.
http://allrecipes.com/
11matte lipstick
MUSHROOM CHICKEN AND RICE
1 cooked, chicken, cut in pieces
1 can of mushroom soup
1 can French onion soup
2 cans water
2 c. Minute rice
Combine soups, water, and rice. Add chicken and bake in slow oven (300 degrees) for about one hour. It's terrific
PARMESAN OVEN - FRIED CHICKEN WITH
YELLOW RICE
2 to 3 lb. broiler, cut for frying or 3 chicken breasts, cut in halves
1 c. flour
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
2 tbsp. fat or oil
2 eggs, slightly beaten
2/3 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
2 tbsp. butter
Heat oven to 400 degrees. Coat chicken with mixture of flour, salt, pepper and paprika. Dip in mixture of eggs and milk beaten together. Roll in Parmesan cheese and bread crumb mixture. Let stand 5 to 10 minutes.
Meanwhile, melt butter and fat in shallow baking pan in heated oven. Place coated chicken, skin-side-down in pan. Bake 30 minutes. Turn skin-side-up and continue baking until tender, about 30 minutes. Makes 6 servings. The rice recipe may be used white or yellow with the chicken.
YELLOW RICE (for Parmesan chicken) :
1 c. rice
2 c. chicken broth
1 tsp. salt
2 tsp. food coloring
(Turmeric may be a suitable substitute for part of the food coloring.) Combine rice, broth, food coloring and salt in 3 quart saucepan that has a tight fitting cover. Bring to boil and stir once or twice. Lower heat to simmering, cover and cook about 15 minutes without removing lid or stirring. Test rice and if not quite tender, replace lid and cook 2 to 6 minutes longer. Remove from heat, and from saucepan. Fluff rice with fork or slotted spoon.Good recipe for chicken and rice? Please HELP!!!?
Arroz Con Pollo
Chicken:
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice:
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
Prep:
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.
bake chicken with some saffron rice
SAFFRON RICE
2 3/4 cups warm chicken stock
1/2 teaspoon saffron threads
2 1/2 tablespoons olive oil
1/4 cup chopped onions
3/4 cup Arborio rice, rinsed
Salt and pepper
2 tablespoons butter
1 teaspoon cream
2 tablespoons grated Parmesan
Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown. Add the rice, stir to completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the heat, and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon.
When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese. Season and serve as an accompaniment, especially for braised lamb dishes.
BAKED CHICKEN
2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)
Preheat oven to 350 degrees F.
Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.
Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.
Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
I make this about twice a month, my family loves it, and it's great for when you don't have a lot of time: 4 Chicken Breasts, 2 cups of cooked white rice (minute rice works just as well) 2 cans of cream of mushroom soup, and a handful or 2 of fresh, washed mushrooms.
Cook the chicken, then shred. Add the rice to the shredded chicken, then the mushrooms, then the 2 cans of soup. (just the soup, not milk or water). Cook until the mushrooms are tender and enjoy.
This recipe can be cut in half for 2-3 people, or doubled for a large party. The recipe here feeds 4-5 people easily.
A baked chicken and rice recipe.
INGREDIENTS:
2 frying chickens, cut up
2 1/2 cups long-grain rice
1 green bell pepper, sliced
1 med onion, chopped
1 teaspoon saffron
1 jar (2 oz) pimiento, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 package green peas, frozen, 10 ounces
5 cups water
2 teaspoons salt
PREPARATION:
Saute green pepper and onion in olive oil until tender. Put in a large roasting pan; add all ingredients except chicken and mix together thoroughly. Sprinkle chicken pieces with salt and place on top of the rice mixture, skin side up.
Cover and cook at 400 degrees for 1 1/2 hours. Remove cover and cook an additional 5 minutes.
Serves 8.
Take a whole chicken and of course clean it inside and out , and put into a good size pot with hot water and salt and pepper to taste and then add either rice or biscuit dough %26lt; your choice and let cook the rice / dough of choice for about thirty minute , the chicken will take longer than that , but when it's done you will either chicken and dumplins made from the
biscuit dough %26lt; store bought if you can't do it from scratch get those biscuits that you get from the store and that put you into the oven to cook %26lt; any of those biscuits will work , but get a least a few cans of them cause they will shrink when they cook anyways just pop those open and put in with the chicken and cook until done will be firm but soft and then there's the rice like i said cook at least thirty minutes with it , you can do two meals this way and even freeze one of them if you get more than one chicken of course. HOPE THIS HELPS .
This one is easy and delicious:
1 chicken, cut up and washed/pat dry
or your favorite chicken pieces (ie all thighs and legs)
1 C uncooked brown or white quick cooking rice
1 Can cream of mushroom soup
1 soup can filled with 1/2 milk and 1/2 water
1 pkg dry onion soup mix
S%26amp;P,optional
For added color, brown the chicken first, but is optional. Mix well in a bowl the cream of mushroom soup,milk/water and the dry onion soup mix. Reserve about 1/4 cup. Stir in the rice to the rest, then pour on the bottom of a 9';x13'; pan (sprayed with veg oil to prevent sticking). Layer the chicken pieces on top, S%26amp;P if desired, and then pour the 1/4 cup reserved mixture to cover the chicken. Bake, covered with foil, at 350 degrees for 45 minutes, remove the foil and continue baking for another 15 minutes.
Here's one, Campbell's has a lot of tastey recipes!
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375°F. for 45 min. or until done. Top with cheese.
Crisp and Creamy Baked Chicken
4 small boneless skinless chicken breast
6 tablespoons Shake'n'Bake mix
2/3 cup cream of celery soup
1/4 cup milk
1 cup Kraft Shredded Cheddar and Monterey Jack Cheese
2 2/3 cups Minute Rice (white or brown)
Preheat 400F
1. coat chicken with Shake'n'Bake mix; place in single layers in greased baking dish.
2. Bake 25 mins. or until chicken is cooked.
3. Beat soup and milk together. Pour evenly over cooked chicken; sprinkle with cheese.
Bake additional 5 minutes or until cheese is melted and soup bubbly.
4. Serve with rice.
I LOVE this because it's SO simple to make. You may already have these ingredients!
Dont cook chicken. Buy it from shop and just eat it.
try looking on foodnetwork.com or kraft.com. I find that kraft.com has the quickest and easiest recipes.
Have fun at your reunion!!
If you like spicy, you'll love this.
Salsa chicken
1 jar of salsa (ur favorite kind)
chicken
1 box of rice (instant is better)
in a baking pan, put a bed of UNCOOKED rice. place chicken on top, then cover with salsa. cook til chicken is all the way done. the salsa and the juice from the chicken will cook the rice. its really good. you need to put it in an oven i think 350, when rice and chicken is done, ur done.
___________________________________
Grilled chicken w/ rice and veggies (and cheese sauce)
Grill chicken breasts with green peppers, onions, etc
cook rice while also cooking the following recipe:
INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheese, such as cheddar or swiss
Salt and pepper to taste
Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 to 15 minutes. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired.
Notes: For a thinner sauce, add a little more milk. For a milder cheese flavor, add less cheese. Add other seasonings as desired.
http://allrecipes.com/
11
Can anyone tell me a good (authentic) recipe for Kung Pao Chicken?
I need sauce and marinade ingredients only. I know how to prepair the chicken.Can anyone tell me a good (authentic) recipe for Kung Pao Chicken?
allrecipes.comCan anyone tell me a good (authentic) recipe for Kung Pao Chicken?
Kung Pao Chicken
RECIPE INGREDIENTS
1 1/2 lbs boneless, skinless chicken breasts (about 4), cut into bite size 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons toasted sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
RECIPE METHOD
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts
recipe.com or chef.com
great sources
Dunno..
allrecipes.comCan anyone tell me a good (authentic) recipe for Kung Pao Chicken?
Kung Pao Chicken
RECIPE INGREDIENTS
1 1/2 lbs boneless, skinless chicken breasts (about 4), cut into bite size 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons toasted sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
RECIPE METHOD
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts
recipe.com or chef.com
great sources
Dunno..
What is a good easy recipe for Homemade Chicken Noodle soup?
I am sick and miserable... I haven't stopped sneezing... my cell phone drowned... my mother isn't home... and I want soup!!! I curse my cold... curse it!
Please leave a link or write the recipe in...What is a good easy recipe for Homemade Chicken Noodle soup?
30 minute chicken noodle soup (from FoodTV, Rachael Ray)
Recipe #2867019 ratings
From show of 5/16/02.
4-6 servings 2 quarts 30 min 15 min prep
2 tablespoons extra-virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced (the average weight of 1 package)
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil.
Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste.
Add stock to the pot and raise flame to bring liquid to a boil.
Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
Cook chicken 2 minutes and add noodles.
Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve.
This is a thick soup.
Add up to 2 cups of water if you like chicken soup with lots of broth.What is a good easy recipe for Homemade Chicken Noodle soup?
Ingredients
8 cups Water 1 tbsp Garlic minced, to taste
3 Chicken breasts boneless, skinless 1 tsp Italian seasoning to taste
1 tbsp Seasoned Salt to taste 2 cans Mixed vegetables drained
6 tbsps Chicken bouillon 1/2 pkg Wide noodles
1 tsp Pepper to taste 1 tbsp Dried minced onion or onion flakes
Directions
This is simple - put water, chicken and seasonings into large pot. Cover %26amp; cook over medium heat until chicken is done (about 1 hour to be safe). Remove chicken from pot let cool a bit and then cut into pieces. Return chicken to pot along with canned vegetable and noodles. Let cook until noodles are done (about 20 minutes). Serve.
http://www.bigoven.com/160188_SimpleHome鈥?/a>
Poach a chicken breast ... let cool ... cut up or shred. Open a large can of ';Swanson's Chicken Broth'; ... empty into a saucepan ... throw in some egg noddles (wide or skinny - cook's choice) ... cook noodles until tender. Add shredded chicken meat ... heat. Serve. What could be more simple and/or easy.
Monday to Friday Chicken Noodle Soup Recipe courtesy of Michele Urvater
8 small carrots, peeled and thinly sliced
4 cups chicken broth
2 cups water
1 clove garlic, pierced with a toothpick
12 ounces boneless, skinless chicken breast
1/3 cup, packed parsley or dill leaves
2 cups fine egg noodles (dry)
2 teaspoons lemon juice
Salt and freshly ground black pepper
Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Martha Stewart version:
buy two acres of land and have it certified organic
purchase chicks from India (that is where chickens are from)
buy another two acres of land (certified organic) and grow some organic corn and wheat on them
raise chickens in enclosures which are cleaned 10 times a day, feed the corn and wheat to them
make sure you apply a lot of organic sunblock so they do not suffer from sunburn.
when ready take them to a processing place and have them slaughtered and cleaned by a board certified person (nothing under 15 years experience is acceptable)
now, plow the organic land you bought and plant carrots, onions, leaks, garlic and savoy cabbage, also parsnips.
fertilize only with organic-certified chicken manure (you already have this)
when ready harvest by hand and wash with Perrier mineral water.
fly to France (Mediterranean coast) and buy some sea salt
fly to Indonesia and buy some good peppercorns.
sautee veggies in extra virgin olive oil (you must get it form your own plot which you bought previously - bad news, the olive trees will take 10 years to produce good fruit)
add 2 quarts of artesian well water (you have to drill the well yourself)
add chicken, season and cook for 1 hour.
make noodles using the remaining wheat (make flour in your own mill).
serve hot and enjoy!!!
simple!!!
Cook up some chicken giblets or chicken pieces (the cheaper parts like drumsticks, thighs) I like to put this in the fridge overnight after draining the stock, to get the fat off.
Then some grated carrot, noodles, parsley, you can even dice a potato. Thats how easy it is - good luck
Please leave a link or write the recipe in...What is a good easy recipe for Homemade Chicken Noodle soup?
30 minute chicken noodle soup (from FoodTV, Rachael Ray)
Recipe #2867019 ratings
From show of 5/16/02.
4-6 servings 2 quarts 30 min 15 min prep
2 tablespoons extra-virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced (the average weight of 1 package)
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil.
Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste.
Add stock to the pot and raise flame to bring liquid to a boil.
Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
Cook chicken 2 minutes and add noodles.
Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve.
This is a thick soup.
Add up to 2 cups of water if you like chicken soup with lots of broth.What is a good easy recipe for Homemade Chicken Noodle soup?
Ingredients
8 cups Water 1 tbsp Garlic minced, to taste
3 Chicken breasts boneless, skinless 1 tsp Italian seasoning to taste
1 tbsp Seasoned Salt to taste 2 cans Mixed vegetables drained
6 tbsps Chicken bouillon 1/2 pkg Wide noodles
1 tsp Pepper to taste 1 tbsp Dried minced onion or onion flakes
Directions
This is simple - put water, chicken and seasonings into large pot. Cover %26amp; cook over medium heat until chicken is done (about 1 hour to be safe). Remove chicken from pot let cool a bit and then cut into pieces. Return chicken to pot along with canned vegetable and noodles. Let cook until noodles are done (about 20 minutes). Serve.
http://www.bigoven.com/160188_SimpleHome鈥?/a>
Poach a chicken breast ... let cool ... cut up or shred. Open a large can of ';Swanson's Chicken Broth'; ... empty into a saucepan ... throw in some egg noddles (wide or skinny - cook's choice) ... cook noodles until tender. Add shredded chicken meat ... heat. Serve. What could be more simple and/or easy.
Monday to Friday Chicken Noodle Soup Recipe courtesy of Michele Urvater
8 small carrots, peeled and thinly sliced
4 cups chicken broth
2 cups water
1 clove garlic, pierced with a toothpick
12 ounces boneless, skinless chicken breast
1/3 cup, packed parsley or dill leaves
2 cups fine egg noodles (dry)
2 teaspoons lemon juice
Salt and freshly ground black pepper
Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Martha Stewart version:
buy two acres of land and have it certified organic
purchase chicks from India (that is where chickens are from)
buy another two acres of land (certified organic) and grow some organic corn and wheat on them
raise chickens in enclosures which are cleaned 10 times a day, feed the corn and wheat to them
make sure you apply a lot of organic sunblock so they do not suffer from sunburn.
when ready take them to a processing place and have them slaughtered and cleaned by a board certified person (nothing under 15 years experience is acceptable)
now, plow the organic land you bought and plant carrots, onions, leaks, garlic and savoy cabbage, also parsnips.
fertilize only with organic-certified chicken manure (you already have this)
when ready harvest by hand and wash with Perrier mineral water.
fly to France (Mediterranean coast) and buy some sea salt
fly to Indonesia and buy some good peppercorns.
sautee veggies in extra virgin olive oil (you must get it form your own plot which you bought previously - bad news, the olive trees will take 10 years to produce good fruit)
add 2 quarts of artesian well water (you have to drill the well yourself)
add chicken, season and cook for 1 hour.
make noodles using the remaining wheat (make flour in your own mill).
serve hot and enjoy!!!
simple!!!
Cook up some chicken giblets or chicken pieces (the cheaper parts like drumsticks, thighs) I like to put this in the fridge overnight after draining the stock, to get the fat off.
Then some grated carrot, noodles, parsley, you can even dice a potato. Thats how easy it is - good luck
A nice chicken breast recipe? Your fave?
I am going to make chicken breasts tonight but would like to try something new. Any ideas? What are some of your favorite chicken recipes? I like recipes with a nice sauce, nothing too dry like plain grilled chicken...A nice chicken breast recipe? Your fave?
i give this recipe out a lot here. it's is a family fav. there are three of us, so i make three breast (whcih fits perfectly in a large pan). i don't always make the tomato and basil and it's still great. it looks complicated because it's long, but read through it, it's as simple as can be. it's also impressive enough for guests. they'll never know how easy it was!
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.A nice chicken breast recipe? Your fave?
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar or 1/8 if your not a vinegar person!!
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Put a small amount of olive oil in a baking dish and add salt and pepper. mix it around and add 1/4 cup white wine, chicken broth or water. Place each chicken breast into the mixture and coat both sides. Place a piece of ham on each breast and wrap the pan in foil. Bake at 400 for 25 minutes. While it is cooking, melt 2 tbsp of butter in a small sauce pan and then add 2 tbsp of flour . Mix it all together and set it aside. When the time is up, add the cooking liquid to the saucepan with another cup of chicken stock and bring to a boil for the sauce. Let the liquid reduce over high heat and thicken. Last, add a small amount of half and half to make it creamy. Meanwhile, place a piece Monterey jack cheese on each piece of chicken and return to the oven at 325 for another 5 to 10 minutes or until the cheese melts.
Serve this with baked potatoes and a green salad
Flatten out chicken breast by pounding it till desired thinness. Place two strips of bacon on a plate in the form of a small t. place the chicken breast on the middle of the t of bacon, ball up cream cheese and shredded pepperjack cheese and place in the middle of the chicken breast fold the slices of t around the chicken breast and secure with a toothpick and bake on a greased pan at 375 till chicken is done
I used this yesterday, dellish!
4 Tsp brown sugar
4 Tsp honey
4 Tsp. ketchup
1 Tsp soy sauce
Marinade and grill OR
bake in 400 degree oven with half the sauce poured over the chicken for 20-25 mins. Then add the remaining sauce and bake another 5 mins. It will be caramelized and yummy over rice with veggies. Try it!
chicken marsala
fry 4-5 slices of bacon, remove drain, leave grease in pan.
dredge chicken in flour, salt, pepper and pan-fry in bacon grease until brown on each side. put in oven safe pan and hold at 250 degrees.
add a drizzle of olive oil to pan and sautee sliced mushrooms, add chopped garlic and then add chicken back to pan, add one cup of marsala wine.
simmer for about ten minutes.
serve with rice or noodles
Here is a simple, yet GREAT piece of chicken....
3 tablespoons of Olive Oil
1 table spoon of real butter
Salt and pepper chicken that has been beaten to about 1 inch thick....Fry till done....
Amazing results....You can then deglaze the pan with a wine and add some shallots for a nice demi glaze...
Enjoy..
Marinate the meat with Cesar salad dressing then sautee.
Marinate with soy sauce and honey then grill, bbq, or sautee.
Twas goood!
i give this recipe out a lot here. it's is a family fav. there are three of us, so i make three breast (whcih fits perfectly in a large pan). i don't always make the tomato and basil and it's still great. it looks complicated because it's long, but read through it, it's as simple as can be. it's also impressive enough for guests. they'll never know how easy it was!
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.A nice chicken breast recipe? Your fave?
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar or 1/8 if your not a vinegar person!!
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Put a small amount of olive oil in a baking dish and add salt and pepper. mix it around and add 1/4 cup white wine, chicken broth or water. Place each chicken breast into the mixture and coat both sides. Place a piece of ham on each breast and wrap the pan in foil. Bake at 400 for 25 minutes. While it is cooking, melt 2 tbsp of butter in a small sauce pan and then add 2 tbsp of flour . Mix it all together and set it aside. When the time is up, add the cooking liquid to the saucepan with another cup of chicken stock and bring to a boil for the sauce. Let the liquid reduce over high heat and thicken. Last, add a small amount of half and half to make it creamy. Meanwhile, place a piece Monterey jack cheese on each piece of chicken and return to the oven at 325 for another 5 to 10 minutes or until the cheese melts.
Serve this with baked potatoes and a green salad
Flatten out chicken breast by pounding it till desired thinness. Place two strips of bacon on a plate in the form of a small t. place the chicken breast on the middle of the t of bacon, ball up cream cheese and shredded pepperjack cheese and place in the middle of the chicken breast fold the slices of t around the chicken breast and secure with a toothpick and bake on a greased pan at 375 till chicken is done
I used this yesterday, dellish!
4 Tsp brown sugar
4 Tsp honey
4 Tsp. ketchup
1 Tsp soy sauce
Marinade and grill OR
bake in 400 degree oven with half the sauce poured over the chicken for 20-25 mins. Then add the remaining sauce and bake another 5 mins. It will be caramelized and yummy over rice with veggies. Try it!
chicken marsala
fry 4-5 slices of bacon, remove drain, leave grease in pan.
dredge chicken in flour, salt, pepper and pan-fry in bacon grease until brown on each side. put in oven safe pan and hold at 250 degrees.
add a drizzle of olive oil to pan and sautee sliced mushrooms, add chopped garlic and then add chicken back to pan, add one cup of marsala wine.
simmer for about ten minutes.
serve with rice or noodles
Here is a simple, yet GREAT piece of chicken....
3 tablespoons of Olive Oil
1 table spoon of real butter
Salt and pepper chicken that has been beaten to about 1 inch thick....Fry till done....
Amazing results....You can then deglaze the pan with a wine and add some shallots for a nice demi glaze...
Enjoy..
Marinate the meat with Cesar salad dressing then sautee.
Marinate with soy sauce and honey then grill, bbq, or sautee.
Twas goood!
I'm looking for a chicken enchilada recipe.?
I have leftover roast chicken that I am going to use. I'm looking for a recipe that doesn't have cream cheese, any kind of condensed soup, and preferably no tomatoes, but it can have tomato sauce. I'd like to bake it in a casserole dish. Does anyone know of some good recipes?I'm looking for a chicken enchilada recipe.?
I do!
In a casserole dish, spray evenly with pam and cover the bottom with tortillas. Next place shredded chicken (cooked) on the tortillas, some tomato sauce (I prefer salsa though) on top of the chicken, some cheese on top of that, and whatever spices you want to top it all off. Place in the oven, middle rack, at 350 degrees for about 4 minutes...or until the cheese melts. Serve with sour cream. Yum :)I'm looking for a chicken enchilada recipe.?
Easy Chicken Enchilada Casserole:
1 hour | 15 min prep | SERVES 4
Ingredients
2 cups chicken breasts, cooked and shredded
1 teaspoon sugar
1/2 cup thick %26amp; chunky salsa
1(19ounce)can mild enchilada sauce
1(11ounce)can whole kernel corn, drained
2 cups tortilla chips, coarsely broken
1/4 cup green onions, sliced
1 medium tomato, chopped(3/4 cup)
1 cup monterey jack and cheddar cheese blend, shredded(try to use the kind with jalapeno peppers cheese blend)
Directions
1. Heat oven to 350 degrees F.
2. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
3. Place tortilla chips in an ungreased 8-inch square glass baking dish.
4. Top with chicken mixture.
5. Sprinkle with onions, tomato and cheese.
6. Bake 35-45 minutes or until hot and bubbly.
7. If desired, arrange additional tortilla chips around edge of dish.
Firecracker Enchiladas
From Every Day with Rachael Ray
August 2007
SIX SERVINGS
Prep Time: 25 min
Cook Time: 25 min
3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
I do!
In a casserole dish, spray evenly with pam and cover the bottom with tortillas. Next place shredded chicken (cooked) on the tortillas, some tomato sauce (I prefer salsa though) on top of the chicken, some cheese on top of that, and whatever spices you want to top it all off. Place in the oven, middle rack, at 350 degrees for about 4 minutes...or until the cheese melts. Serve with sour cream. Yum :)I'm looking for a chicken enchilada recipe.?
Easy Chicken Enchilada Casserole:
1 hour | 15 min prep | SERVES 4
Ingredients
2 cups chicken breasts, cooked and shredded
1 teaspoon sugar
1/2 cup thick %26amp; chunky salsa
1(19ounce)can mild enchilada sauce
1(11ounce)can whole kernel corn, drained
2 cups tortilla chips, coarsely broken
1/4 cup green onions, sliced
1 medium tomato, chopped(3/4 cup)
1 cup monterey jack and cheddar cheese blend, shredded(try to use the kind with jalapeno peppers cheese blend)
Directions
1. Heat oven to 350 degrees F.
2. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
3. Place tortilla chips in an ungreased 8-inch square glass baking dish.
4. Top with chicken mixture.
5. Sprinkle with onions, tomato and cheese.
6. Bake 35-45 minutes or until hot and bubbly.
7. If desired, arrange additional tortilla chips around edge of dish.
Firecracker Enchiladas
From Every Day with Rachael Ray
August 2007
SIX SERVINGS
Prep Time: 25 min
Cook Time: 25 min
3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
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