HONEY-LIME CHICKEN
2 c. sherry
1 1/2 tbsp. cinnamon
1 1/4 c. honey
1/2 c. lime juice
3 cloves garlic
9 lbs. chicken (split breasts, legs, thighs, only)
1. Combine the sherry, cinnamon, honey, lime juice, garlic, salt and pepper in a mixing bowl.
2. Wash and dry the chicken pieces. Arrange in shallow pans and pour the marinade over them. Turn the pieces to coat them well. Cover and refrigerate overnight, or longer if desired.
3. When ready to cook, remove the chicken from the pans and bring it to room temperature.
4. Grill the chicken on an outdoor grill or broil it in the oven in batches, basting with the marinade and turning frequently, for approximately 30 minutes or until the juices run clear when the chicken is pierced. Yield: 15 servings.Does anyone have a really awesome lime chicken recipe?
Will you please add me? Your answer about the Secret Gospel of Mark was great!Does anyone have a really awesome lime chicken recipe?
check out www.recipezaar.com and i bet they have a few free recipes for it.
In this chicken recipe, chicken breasts are marinated in a garlic and lime juice marinade, then grilled or baked.
Garlic Lime Chicken
1/2 cup soy sauce (low sodium)
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
2 large cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
4 boneless chicken breast halves
Mix together soy sauce, lime juice, worcestershire sauce, garlic, mustard and pepper. Place chicken in a non-reactive bowl and pour sauce over it. Cover and marinate in refrigerator for 2 to 4 hours. Grill or bake at 350掳 for 45 min or until chicken breasts are tender and juices run clear. Serves 4.
http://web.foodnetwork.com/food/web/sear鈥?/a>
(Pics:http://images.search.yahoo.com/search/im鈥?/a>
Yep
LIME CHICKEN
4 chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. oil
1 lime, juiced
8 tbsp. butter
1/2 tsp. chives
1/2 tsp. dill weed
Sprinkle chicken with salt and pepper. In fry pan heat oil; brown chicken. Reduce heat, cover and cook chicken. Remove chicken, discard oil. Pour in lime juice - low heat and add butter and stir until thick. Stir in chives and dill. Spoon sauce over chicken.
Monday, November 21, 2011
Easy chicken recipes?
I am 15 years old and need to be able to make easy but tasty meals, does anyone have any recipes for easy chicken, it can be baked, fryed any thing that has a good flavour without alot of supplies needed.
Thanks sooooo much! :)Easy chicken recipes?
EASY CREAMY CHICKEN CASSEROLE
4 cans (5 oz. each) shredded chicken in water
1 can (10.5 oz) cream of chicken soup
1/2 can (5.25 oz) milk
1 box (6 oz) chicken flavored stuffing
7 american cheese slices
handful of broccoli
chicken seasoning
all-purpose seasoning
pepper
Drain chicken, place in buttered 9x13 covered dish. Sprinkle the chicken with pepper and seasonings.
Mix soup and 1/2 the size of the can worth of milk. Pour over chicken.
Fix stuffing according to the directions on the box and spoon it over the soup.
Sprinkle broccoli on top and arrange slices of cheese to cover all.
Cover casserole dish with lid or foil bake at 350 for 1 hour.
~~~~~~~~~~~~~~~~~~~~~
SUPER -EASY CHICKEN MANICOTTI
1 jar (32 0z.) marinara sauce
1/2 to 3/4 cup water
1 teaspoon garlic salt
1 1/2 lbs. (about 14 tenders) chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz.)
2 cups shredded mozzarella cheese
chopped fresh basil leaves
1. Heat oven to 350*F. Mix marinara sauce with water in medium bowl. Spread about 1/3 of the sauce into a 13x9 inch baking dish sprayed with non stick spray.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing the tender from end to end (use end of wooden spoon). Place stuffed shells on sauce in baking dish. Pour remaining sauce evenly over shells, covering completely.
3. Cover with foil and bake about 1 hour or until shells are tender. Sprinkle with cheese.
4. Bake uncovered about 5 minutes more or until cheese is melted. Sprinkle with basil leaves
Makes 7 servings High Altitude: use 1 1/2 cups water
~~~~~~~~~~~~~~~~~~~~~~~~~~
EASY CHICKEN FAJITAS
boneless chicken breast
1 1/2 c. water or chicken broth
1 pkg. taco seasoning
2 chopped bell peppers (red, green, or yellow)
Cut chicken breast into strips. Simmer strips in water or broth until just about done.
Place in skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers.
Simmer until chicken is done and sauce becomes thick. Add remaining water or broth (1/2 c.) and simmer 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~
SPINACH CHICKEN PASTA
4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired
Cut chicken into 2 inch pieces and saut茅 with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.
Combine noodles, spinach and chicken in skillet and simmer over low heat.
Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.
~~~~~~~~~~~~~~~~~~~~
EASY CHICKEN ENCHILADAS
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese
Season chicken breasts to taste and grill or you can just boil them until no longer pink.
Cut cream cheese brick into cubes.
Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.
Warm tortillas in microwave until softened.
Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.
After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~Easy chicken recipes?
Buy some of those Lawry's brand marinades... they have all kinds and they're not expensive. Marinate the chicken for a couple hours or even overnight, then pop them in a casserole dish, then in the oven at 350 degrees for about 25 minutes (depending on the size of the chicken). Just check to make sure theres no pink. I find this works best with chicken breast or tenders.
Another one, I saw on Rachael Ray, that I changed to make a bit easier.
Heat up some oil in a frying pan.
Get chicken tenderloins, pound them so they're a little flatter (I used a rolling pin). Mix up some bread crumbs and any spices or herbs you like. I used a garlic pepper grinder, salt, paprika and rosemary. Dip the chicken in a beaten egg, then dip in the bread crumb mix. Drop them into the oil, and they should only need to fry for a few minutes on each side. I served them with those steam bag veggies and some rolls. It was awesome!
Nothing easier than this!
SPICY CHICKEN
1 cut-up chicken (or 4-6 breasts, cut in half)
1 8-oz bottle Russian or Catalina salad dressing
1 pkg. dry onion soup mix
1 6-8 oz. jar apricot or apricot-pineapple preserves
Arrange chicken, skin side up, in buttered baking dish. Mix other ingredients and pour on top. Bake at 300 for 2 hours, or at 350 for 1 hour
Congratulations on becoming a cook.
Here are 26,000 chicken recipes for you.
For other types of recipes, look on the left hand side of the screen.
http://www.cooks.com/rec/search?q=chicke鈥?/a>
i like to take boneless skinless breasts and after thawed i season them and place them in a fry pan with about 2 tabelspoons of water witht the lid on i cook turning once for about 3 min a side then i and fry them in same skillet at a med to med hi heat in butter until done.
here are a few others i had on hand
Ingredients
1 package lipton Creamy Chicken rice
2 c water
2 T margarine
1-2 cooked chicken breasts, or 1 large can chicken breast meat
1/2 bag frozen broccoli, or broccoli, carrot, cauliflower mix
1 cup shredded cheese, I use classic melts or colby jack (cheddar doesn't melt well)
Directions
Cook rice according to package directions with water and margarine
Stir in chicken %26amp; veggies
Cook about 5 more minutes, until all is heated
Stir in cheese and serve
Recipe
1鈪?cups hot water
1 pkg (6 oz) Stove Top Lower Sodium Stuffing Mix for Chicken
3 cups chopped cooked chicken or turkey
1 pkg (10 oz) frozen mixed vegetables
1 can (10戮 oz) less sodium condensed cream of chicken soup
1 cup milk
Preheat oven to 375掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
Place chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.
Bake 30 minutes or until hot and bubbly
Ingredients
2 slices bread (I used homemade rye bread, but you can use any)
3-4 ounces cooked chicken
4 lettuce leaves
1 tomato
1 teaspoon italian seasoning (or more to taste)
1 tablespoon olive oil (or more to taste)
Directions
1Toast bread partly (not completely, since you will later finish warming it on the stove).
2Slice tomato (thick slices taste best) and lay out on 1 slice bread.
3Grill chicken (be sure the chicken is fully cooked before-hand; right now you are just adding flavor) on stove using oil and Italian seasoning (and any other seasonings that you enjoy).
4Take chicken off of stove (turn stove to a small heat to use for later) and chop into smaller pieces and then put chicken on top of the tomato.
5Tear lettuce into smaller pieces (small shreds or into 2 pieces so it fits on the bread) and lay onto of bread.
6Top with 2nd slice of bread.
7Turn stove back to normal heat.
8Lay entire sandwich on pan and grill until the sandwich is warm and then turn over and do the same to the other side.
9If you desire, while grilling, spray bread with extra oil and Italian seasoning on both sides for additional flavor (keep in mind that your hands will get a little bit oily while eating).
Campbell's庐 Healthy Request庐 Chicken %26amp; Pasta Primavera
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
- 1 can Campbell's庐 Healthy Request庐 Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 3 tbsp. grated Parmesan cheese
- 1/4 tsp. garlic powder
- 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
- 2 cups cubed cooked chicken
- 4 cups hot cooked spaghetti, cooked without salt
Directions:
MIX soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 min. or until tender-crisp.
ADD chicken and heat through. Serve over spaghetti.
Thanks sooooo much! :)Easy chicken recipes?
EASY CREAMY CHICKEN CASSEROLE
4 cans (5 oz. each) shredded chicken in water
1 can (10.5 oz) cream of chicken soup
1/2 can (5.25 oz) milk
1 box (6 oz) chicken flavored stuffing
7 american cheese slices
handful of broccoli
chicken seasoning
all-purpose seasoning
pepper
Drain chicken, place in buttered 9x13 covered dish. Sprinkle the chicken with pepper and seasonings.
Mix soup and 1/2 the size of the can worth of milk. Pour over chicken.
Fix stuffing according to the directions on the box and spoon it over the soup.
Sprinkle broccoli on top and arrange slices of cheese to cover all.
Cover casserole dish with lid or foil bake at 350 for 1 hour.
~~~~~~~~~~~~~~~~~~~~~
SUPER -EASY CHICKEN MANICOTTI
1 jar (32 0z.) marinara sauce
1/2 to 3/4 cup water
1 teaspoon garlic salt
1 1/2 lbs. (about 14 tenders) chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz.)
2 cups shredded mozzarella cheese
chopped fresh basil leaves
1. Heat oven to 350*F. Mix marinara sauce with water in medium bowl. Spread about 1/3 of the sauce into a 13x9 inch baking dish sprayed with non stick spray.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing the tender from end to end (use end of wooden spoon). Place stuffed shells on sauce in baking dish. Pour remaining sauce evenly over shells, covering completely.
3. Cover with foil and bake about 1 hour or until shells are tender. Sprinkle with cheese.
4. Bake uncovered about 5 minutes more or until cheese is melted. Sprinkle with basil leaves
Makes 7 servings High Altitude: use 1 1/2 cups water
~~~~~~~~~~~~~~~~~~~~~~~~~~
EASY CHICKEN FAJITAS
boneless chicken breast
1 1/2 c. water or chicken broth
1 pkg. taco seasoning
2 chopped bell peppers (red, green, or yellow)
Cut chicken breast into strips. Simmer strips in water or broth until just about done.
Place in skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers.
Simmer until chicken is done and sauce becomes thick. Add remaining water or broth (1/2 c.) and simmer 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~
SPINACH CHICKEN PASTA
4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired
Cut chicken into 2 inch pieces and saut茅 with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.
Combine noodles, spinach and chicken in skillet and simmer over low heat.
Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.
~~~~~~~~~~~~~~~~~~~~
EASY CHICKEN ENCHILADAS
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese
Season chicken breasts to taste and grill or you can just boil them until no longer pink.
Cut cream cheese brick into cubes.
Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.
Warm tortillas in microwave until softened.
Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.
After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~Easy chicken recipes?
Buy some of those Lawry's brand marinades... they have all kinds and they're not expensive. Marinate the chicken for a couple hours or even overnight, then pop them in a casserole dish, then in the oven at 350 degrees for about 25 minutes (depending on the size of the chicken). Just check to make sure theres no pink. I find this works best with chicken breast or tenders.
Another one, I saw on Rachael Ray, that I changed to make a bit easier.
Heat up some oil in a frying pan.
Get chicken tenderloins, pound them so they're a little flatter (I used a rolling pin). Mix up some bread crumbs and any spices or herbs you like. I used a garlic pepper grinder, salt, paprika and rosemary. Dip the chicken in a beaten egg, then dip in the bread crumb mix. Drop them into the oil, and they should only need to fry for a few minutes on each side. I served them with those steam bag veggies and some rolls. It was awesome!
Nothing easier than this!
SPICY CHICKEN
1 cut-up chicken (or 4-6 breasts, cut in half)
1 8-oz bottle Russian or Catalina salad dressing
1 pkg. dry onion soup mix
1 6-8 oz. jar apricot or apricot-pineapple preserves
Arrange chicken, skin side up, in buttered baking dish. Mix other ingredients and pour on top. Bake at 300 for 2 hours, or at 350 for 1 hour
Congratulations on becoming a cook.
Here are 26,000 chicken recipes for you.
For other types of recipes, look on the left hand side of the screen.
http://www.cooks.com/rec/search?q=chicke鈥?/a>
i like to take boneless skinless breasts and after thawed i season them and place them in a fry pan with about 2 tabelspoons of water witht the lid on i cook turning once for about 3 min a side then i and fry them in same skillet at a med to med hi heat in butter until done.
here are a few others i had on hand
Ingredients
1 package lipton Creamy Chicken rice
2 c water
2 T margarine
1-2 cooked chicken breasts, or 1 large can chicken breast meat
1/2 bag frozen broccoli, or broccoli, carrot, cauliflower mix
1 cup shredded cheese, I use classic melts or colby jack (cheddar doesn't melt well)
Directions
Cook rice according to package directions with water and margarine
Stir in chicken %26amp; veggies
Cook about 5 more minutes, until all is heated
Stir in cheese and serve
Recipe
1鈪?cups hot water
1 pkg (6 oz) Stove Top Lower Sodium Stuffing Mix for Chicken
3 cups chopped cooked chicken or turkey
1 pkg (10 oz) frozen mixed vegetables
1 can (10戮 oz) less sodium condensed cream of chicken soup
1 cup milk
Preheat oven to 375掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
Place chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.
Bake 30 minutes or until hot and bubbly
Ingredients
2 slices bread (I used homemade rye bread, but you can use any)
3-4 ounces cooked chicken
4 lettuce leaves
1 tomato
1 teaspoon italian seasoning (or more to taste)
1 tablespoon olive oil (or more to taste)
Directions
1Toast bread partly (not completely, since you will later finish warming it on the stove).
2Slice tomato (thick slices taste best) and lay out on 1 slice bread.
3Grill chicken (be sure the chicken is fully cooked before-hand; right now you are just adding flavor) on stove using oil and Italian seasoning (and any other seasonings that you enjoy).
4Take chicken off of stove (turn stove to a small heat to use for later) and chop into smaller pieces and then put chicken on top of the tomato.
5Tear lettuce into smaller pieces (small shreds or into 2 pieces so it fits on the bread) and lay onto of bread.
6Top with 2nd slice of bread.
7Turn stove back to normal heat.
8Lay entire sandwich on pan and grill until the sandwich is warm and then turn over and do the same to the other side.
9If you desire, while grilling, spray bread with extra oil and Italian seasoning on both sides for additional flavor (keep in mind that your hands will get a little bit oily while eating).
Campbell's庐 Healthy Request庐 Chicken %26amp; Pasta Primavera
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
- 1 can Campbell's庐 Healthy Request庐 Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 3 tbsp. grated Parmesan cheese
- 1/4 tsp. garlic powder
- 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
- 2 cups cubed cooked chicken
- 4 cups hot cooked spaghetti, cooked without salt
Directions:
MIX soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 min. or until tender-crisp.
ADD chicken and heat through. Serve over spaghetti.
Any good recipes for southern fried chicken?
Southern Fried Chicken
When cooking true, Southern fried chicken, the secret is to cook it SLOW - Let me repeat, SLOW. If a recipe doesn't say slow, it's not authentic. That's how we do things culinary-wise down here and it's worked for countless generations.
1/2 gallon of peanut oil (Nothing other than peanut oil)
2-3 pounds chicken breasts (bone in) and chicken legs (Completely thawed!-this is VERY important)
3 cups self-rising flour
Salt, pepper and paprika to taste (the more, the better)
4 eggs, beaten
METHOD
Heat peanut oil in a deep fryer to 350掳F.
Thoroughly wash chicken and pat dry with paper towel. In a large mixing bowl, mix together flour, salt, pepper and paprika. Roll and thoroughly coat each piece of chicken in flour and seasoning mix.
Dip each piece in beaten egg mixture.
Re-roll in flour and seasoning mixture once more.
Place in deep fryer for 30-40 minutes TURNING CHICKEN PIECES ONLY ONCE-Again, VERY IMPORTANT.
After 30-40 minutes you'll have a wonderful, brown and crispy skin (scald as we say down here) and the inside of the chicken will be moist and tender.Any good recipes for southern fried chicken?
Alton Brown's recipe from good eats. This man is genius.
Watch it on youtube
http://www.youtube.com/watch?v=Dbc1aW5C1鈥?/a>
http://www.youtube.com/watch?v=aWtC_3zUd鈥?/a>
Recipe:
http://www.foodnetwork.com/food/recipes/鈥?/a>Any good recipes for southern fried chicken?
chefs.com
TV Dinner Fried Chicken
Chicken, cut into 8 pieces (one 3-pound bird)
1 1/2 cups buttermilk
1 cup flour
1 cup cornflakes, crumbled
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil as needed
Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.
In large bowl, combine dry ingredients.
Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.
In deep skillet, heat 3/4-inch-deep oil to 350 degrees F.
Fry 2 to 3 chicken pieces at a time, 10 to 15 minutes, turning to ensure even cooking. Drain on paper towels.
Sylvia's Absolute Best Southern Fried Chicken
A New York Soul Food Classic. Emeril and Sylvia make the best Southern fried chicken ever!
Ingredients
One 3 1/2-pound chicken, cut into eighths
1 1/2 teaspoon salt
1 1/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 cup vegetable oil
Directions
1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes 鈥?or, even better, overnight 鈥?in the refrigerator.
2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.
3. In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.
4. Remove from the skillet and drain on paper towels before serving.
http://www.wchstv.com/gmarecipes/souther鈥?/a>
(*-*)
When cooking true, Southern fried chicken, the secret is to cook it SLOW - Let me repeat, SLOW. If a recipe doesn't say slow, it's not authentic. That's how we do things culinary-wise down here and it's worked for countless generations.
1/2 gallon of peanut oil (Nothing other than peanut oil)
2-3 pounds chicken breasts (bone in) and chicken legs (Completely thawed!-this is VERY important)
3 cups self-rising flour
Salt, pepper and paprika to taste (the more, the better)
4 eggs, beaten
METHOD
Heat peanut oil in a deep fryer to 350掳F.
Thoroughly wash chicken and pat dry with paper towel. In a large mixing bowl, mix together flour, salt, pepper and paprika. Roll and thoroughly coat each piece of chicken in flour and seasoning mix.
Dip each piece in beaten egg mixture.
Re-roll in flour and seasoning mixture once more.
Place in deep fryer for 30-40 minutes TURNING CHICKEN PIECES ONLY ONCE-Again, VERY IMPORTANT.
After 30-40 minutes you'll have a wonderful, brown and crispy skin (scald as we say down here) and the inside of the chicken will be moist and tender.Any good recipes for southern fried chicken?
Alton Brown's recipe from good eats. This man is genius.
Watch it on youtube
http://www.youtube.com/watch?v=Dbc1aW5C1鈥?/a>
http://www.youtube.com/watch?v=aWtC_3zUd鈥?/a>
Recipe:
http://www.foodnetwork.com/food/recipes/鈥?/a>Any good recipes for southern fried chicken?
chefs.com
TV Dinner Fried Chicken
Chicken, cut into 8 pieces (one 3-pound bird)
1 1/2 cups buttermilk
1 cup flour
1 cup cornflakes, crumbled
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil as needed
Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.
In large bowl, combine dry ingredients.
Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.
In deep skillet, heat 3/4-inch-deep oil to 350 degrees F.
Fry 2 to 3 chicken pieces at a time, 10 to 15 minutes, turning to ensure even cooking. Drain on paper towels.
Sylvia's Absolute Best Southern Fried Chicken
A New York Soul Food Classic. Emeril and Sylvia make the best Southern fried chicken ever!
Ingredients
One 3 1/2-pound chicken, cut into eighths
1 1/2 teaspoon salt
1 1/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 cup vegetable oil
Directions
1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes 鈥?or, even better, overnight 鈥?in the refrigerator.
2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.
3. In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.
4. Remove from the skillet and drain on paper towels before serving.
http://www.wchstv.com/gmarecipes/souther鈥?/a>
(*-*)
I need a good baked chicken recipe?
I have 4 leg quarters and would like to cook them in the oven. What is the best way to prepare them so that the chicken is juicy? I have every seasoning imagineable, butter, cream of chicken soup and some marinades. Do you put water in the pan? Should I use foil?I need a good baked chicken recipe?
Here is a great basic recipe: I make it at least once a week.
Baked Carmelized Chicken
2 tblsp olive oil
1/2 cup soy sauce
2 tblsp ketchup
1 cup honey
3 cloves garlic minced
1/2 tsp crushed red chilies
Combine all ingredients in small pot and cook over medium heat for 15 minutes. Or until all ingredients have combined well.
Cut leg quarters in half and arrange in baking dish. Pour sauce over top and bake uncovered for 25 minutes in 400 degree oven.
Enjoy! I need a good baked chicken recipe?
I soak them in buttermilk over night and then coat them in seasoned bread crumbs. Bake on non-stick foil. The non-stick foil is great stuff.
Season with equal parts salt, granulated garlic, paprika and pepper.
I often use crushed corn flakes for the bread crumbs. Some powdered chicken bullion is good in the coating.
go on this site
hope so u will serve in excellent waynight cream
Here is a great basic recipe: I make it at least once a week.
Baked Carmelized Chicken
2 tblsp olive oil
1/2 cup soy sauce
2 tblsp ketchup
1 cup honey
3 cloves garlic minced
1/2 tsp crushed red chilies
Combine all ingredients in small pot and cook over medium heat for 15 minutes. Or until all ingredients have combined well.
Cut leg quarters in half and arrange in baking dish. Pour sauce over top and bake uncovered for 25 minutes in 400 degree oven.
Enjoy! I need a good baked chicken recipe?
I soak them in buttermilk over night and then coat them in seasoned bread crumbs. Bake on non-stick foil. The non-stick foil is great stuff.
Season with equal parts salt, granulated garlic, paprika and pepper.
I often use crushed corn flakes for the bread crumbs. Some powdered chicken bullion is good in the coating.
go on this site
hope so u will serve in excellent way
Any good recipes for Chicken Cordon Bleu?
I'm making a fancy dinner for my boyfriend's 21st birthday, and would like to make Chicken Cordon Bleu because its so good =] However, I don't know how to make it, so any recipes would be appreciated!
Also, if anyone has ideas for a good side dish, that would be great and thank you so much!! =]Any good recipes for Chicken Cordon Bleu?
My sister swears by this recipe:
CHICKEN CORDON BLEU鈥擳HE BEST!
6 Chicken breasts, boneless, skinless
8 oz Swiss cheese, sliced
8 oz Boiled ham, sliced
3 Tbsp Flour
1 tsp Paprika
6 Tbsp Butter
1 cup Dry White Wine
1 Chicken Bouillon Cube
1 Tbsp Corn starch
1 cup Heavy cream (whipping cream)
1. Flatten chicken in plastic wrap with mallet
2. Place 1 slice cheese and 1 slice ham on each breast
3. Roll chicken and secure with toothpicks
4. Combine flour and paprika in plastic bag
5. Shake each piece of chicken in bag to coat
6. Melt butter in hot skillet and brown chicken pieces on all sides
7. Combine wine and bouillon and pour slowly into skillet
8. Reduce heat, cover and simmer for 30 mins on low heat
9. In bowl combine corn starch and cream until smooth
10. Slowly add to skillet stirring slowly until mixture thickens
11. Let simmer a few minutes ensuring chicken is coatedAny good recipes for Chicken Cordon Bleu?
http://www.familyoven.com/recipes/Chicke鈥?/a>
Hazelnut Green Beans
Toss cooked green beans with butter and toasted chopped hazelnuts.
Arugula and White Bean Salad with Red Pepper Dressing
In a blender, puree equal parts roasted red pepper and balsamic vinaigrette. Toss with arugula, then sprinkle with rinsed and drained canned white beans.
http://food.yahoo.com/recipes/kraft/9049鈥?/a>
www.recipes.com , however I am into roadkill myself
Also, if anyone has ideas for a good side dish, that would be great and thank you so much!! =]Any good recipes for Chicken Cordon Bleu?
My sister swears by this recipe:
CHICKEN CORDON BLEU鈥擳HE BEST!
6 Chicken breasts, boneless, skinless
8 oz Swiss cheese, sliced
8 oz Boiled ham, sliced
3 Tbsp Flour
1 tsp Paprika
6 Tbsp Butter
1 cup Dry White Wine
1 Chicken Bouillon Cube
1 Tbsp Corn starch
1 cup Heavy cream (whipping cream)
1. Flatten chicken in plastic wrap with mallet
2. Place 1 slice cheese and 1 slice ham on each breast
3. Roll chicken and secure with toothpicks
4. Combine flour and paprika in plastic bag
5. Shake each piece of chicken in bag to coat
6. Melt butter in hot skillet and brown chicken pieces on all sides
7. Combine wine and bouillon and pour slowly into skillet
8. Reduce heat, cover and simmer for 30 mins on low heat
9. In bowl combine corn starch and cream until smooth
10. Slowly add to skillet stirring slowly until mixture thickens
11. Let simmer a few minutes ensuring chicken is coatedAny good recipes for Chicken Cordon Bleu?
http://www.familyoven.com/recipes/Chicke鈥?/a>
Hazelnut Green Beans
Toss cooked green beans with butter and toasted chopped hazelnuts.
Arugula and White Bean Salad with Red Pepper Dressing
In a blender, puree equal parts roasted red pepper and balsamic vinaigrette. Toss with arugula, then sprinkle with rinsed and drained canned white beans.
http://food.yahoo.com/recipes/kraft/9049鈥?/a>
www.recipes.com , however I am into roadkill myself
What is your favorite baked chicken recipe?
Buttermilk Pecan Chicken
2 broiler-fryer chickens, cut in serving pieces
1/2 cup margarine or butter
1 cup buttermilk
1 large egg, slightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves
Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up. Place pecan halves on each piece of chicken and bake in 350*F oven 1 1/4 hours, until tender and golden brown. Garnish with parsley and cherry tomatoes.
nfd♥What is your favorite baked chicken recipe?
I like to take boneless, skinless chicken breast %26amp; place in center of a good size piece of foil. Add chopped carrots, onions, and mushrooms then top with a tablespoon or so of cream of mushroom or cream of chicken soup %26amp; a pat of butter. Add garlic salt %26amp; fresh ground pepper, then seal pouches. Bake in the oven at 325 for about 30 - 40 minutes. These go great on the grill or even at a campfire as well!!What is your favorite baked chicken recipe?
wash and dry bird....put a whole onion in the butt and oil down dried bird and sprinkle with lawerys seasoning salt and blk pepper....put on a roaster pan(the kind with a little metal rack to slightly elevate the bird or you can make your own by using a row of raw carrots to sit the bird on) place in preheated oven at 400 degrees uncovered and roast 1 hr.....remove from oven and cover lightly with a foil tent and allow to rest 15 minutes.....always remember to wash hands and area thoroughly after handling raw chicken or any raw meat...enjoy :)
Ingredients
1 Chicken
1(10ounce)can condensed cream of celery soup
3/4 cup sour cream
3/4 cup cheddar cheese, shredded
Directions
1Preheat oven to 375F and lightly grease a 2 quart baking dish.
2Arrange thawed and drained fillets in a single layer in baking dish.
3Combine sauce ingredients and heat until cheese melts.
4Spread over fillets and bake 25 minutes.
none,bcoz i'm vege.
*Baked Chicken With Herbs
INGREDIENTS:
6 chicken breast halves
salt and pepper
1/4 cup butter
6 to 8 ounces sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
3/4 cup dry white wine
1 can (5 ounces) water chestnuts, drained, sliced
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1/4 teaspoon leaf basil
PREPARATION:
Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish
Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles.
*Beer Batter Chicken Strips
INGREDIENTS:
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
PREPARATION:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off
Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
*Boursin Stuffed Baked Chicken
INGREDIENTS:
4 boneless chicken breast halves
5 ounces Boursin cheese with garlic and herbs
1 tablespoons flour
1/4 cup shredded carrot
1/4 cup chopped walnuts
1/4 cup chopped parsley, divided
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
PREPARATION:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth.
STir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.
*Four Cheese Chicken Bake
INGREDIENTS:
8 ounces lasagna noodles of wide noodles
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
6 to 8 ounces fresh sliced mushrooms
1 can cream of chicken soup
1/3 cup milk
1/2 teaspoon dried leaf basil
2 tablespoons chopped pimiento
1 1/2 cups ricotta cheese or cream-style cottage cheese
3 cups diced cooked chicken
1 cup shredded process American cheese or mild Cheddar
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
PREPARATION:
Cook noodles until tender. Drain and rinse with cold water. In a skillet over medium heat, melt butter. Sauté onion, bell pepper, and mushrooms until tender. Stir in cream of chicken soup, the milk, basil, and pimiento.
Place half of the noodles in a 13x9-inch baking dish. Top noodles with half of the sauce and half of the ricotta, then layer with half of chicken and half of the Cheddar, Mozzarella, and Parmesan cheeses. Repeat layers, ending with remaining cheeses.
Bake in preheated 350° oven for 45 minutes
OR
U can try this Video Link also:-
http://www.videojug.com/tag/chicken-reci…
ENJOY :-)
Mushroom Chicken
4 boneless or bone-in chicken breasts
1 can cream of mushroom soup
1-8 oz container of sour cream (regular or light)
2/3 cup sherry
1 cup sliced mushrooms
1 tsp garlic salt
pepper to taste
Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken breasts and top with remaining sauce. Bake at 350F for 1 hour.
Serving suggestions: Mashed potatoes with sauce as gravy or red potatoes, vegetable, and Hawaiian rolls.
Oven Baked Herb Chicken - Allrecipes
... packaged salad dressing mix is a great shortcut to infusing chicken with just the right blend of herbs. ... Food Lists. Esmee's Favorite Mexican Recipes ...
allrecipes.com/Recipe/Oven-Baked-Herb-… - 66k - Cached
Baked Sesame Chicken - Allrecipes
Chicken breasts coated with soy sauce and sesame seed seasoned ... Favorite Chicken Dishes. A LIST BY: Evil Queen. Low Cal Favorites. A LIST BY: MOTTSBELA ...
allrecipes.com/Recipe/Baked-Sesame-Chi… - 61k - Cached
Crispy Baked Chicken
Remove chicken, cover, and refrigerate for 45 ... Favorite Recipes. Recently Viewed Recipes. Quick %26amp; Easy Recipes. Categories for this recipe ...
www.chefs.com
2 broiler-fryer chickens, cut in serving pieces
1/2 cup margarine or butter
1 cup buttermilk
1 large egg, slightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves
Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up. Place pecan halves on each piece of chicken and bake in 350*F oven 1 1/4 hours, until tender and golden brown. Garnish with parsley and cherry tomatoes.
nfd♥What is your favorite baked chicken recipe?
I like to take boneless, skinless chicken breast %26amp; place in center of a good size piece of foil. Add chopped carrots, onions, and mushrooms then top with a tablespoon or so of cream of mushroom or cream of chicken soup %26amp; a pat of butter. Add garlic salt %26amp; fresh ground pepper, then seal pouches. Bake in the oven at 325 for about 30 - 40 minutes. These go great on the grill or even at a campfire as well!!What is your favorite baked chicken recipe?
wash and dry bird....put a whole onion in the butt and oil down dried bird and sprinkle with lawerys seasoning salt and blk pepper....put on a roaster pan(the kind with a little metal rack to slightly elevate the bird or you can make your own by using a row of raw carrots to sit the bird on) place in preheated oven at 400 degrees uncovered and roast 1 hr.....remove from oven and cover lightly with a foil tent and allow to rest 15 minutes.....always remember to wash hands and area thoroughly after handling raw chicken or any raw meat...enjoy :)
Ingredients
1 Chicken
1(10ounce)can condensed cream of celery soup
3/4 cup sour cream
3/4 cup cheddar cheese, shredded
Directions
1Preheat oven to 375F and lightly grease a 2 quart baking dish.
2Arrange thawed and drained fillets in a single layer in baking dish.
3Combine sauce ingredients and heat until cheese melts.
4Spread over fillets and bake 25 minutes.
none,bcoz i'm vege.
*Baked Chicken With Herbs
INGREDIENTS:
6 chicken breast halves
salt and pepper
1/4 cup butter
6 to 8 ounces sliced mushrooms
1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup
3/4 cup dry white wine
1 can (5 ounces) water chestnuts, drained, sliced
2 tablespoons chopped green bell pepper
1/4 teaspoon leaf thyme, crushed
1/4 teaspoon leaf basil
PREPARATION:
Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish
Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles.
*Beer Batter Chicken Strips
INGREDIENTS:
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
PREPARATION:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off
Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
*Boursin Stuffed Baked Chicken
INGREDIENTS:
4 boneless chicken breast halves
5 ounces Boursin cheese with garlic and herbs
1 tablespoons flour
1/4 cup shredded carrot
1/4 cup chopped walnuts
1/4 cup chopped parsley, divided
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
PREPARATION:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth.
STir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.
*Four Cheese Chicken Bake
INGREDIENTS:
8 ounces lasagna noodles of wide noodles
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
6 to 8 ounces fresh sliced mushrooms
1 can cream of chicken soup
1/3 cup milk
1/2 teaspoon dried leaf basil
2 tablespoons chopped pimiento
1 1/2 cups ricotta cheese or cream-style cottage cheese
3 cups diced cooked chicken
1 cup shredded process American cheese or mild Cheddar
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
PREPARATION:
Cook noodles until tender. Drain and rinse with cold water. In a skillet over medium heat, melt butter. Sauté onion, bell pepper, and mushrooms until tender. Stir in cream of chicken soup, the milk, basil, and pimiento.
Place half of the noodles in a 13x9-inch baking dish. Top noodles with half of the sauce and half of the ricotta, then layer with half of chicken and half of the Cheddar, Mozzarella, and Parmesan cheeses. Repeat layers, ending with remaining cheeses.
Bake in preheated 350° oven for 45 minutes
OR
U can try this Video Link also:-
http://www.videojug.com/tag/chicken-reci…
ENJOY :-)
Mushroom Chicken
4 boneless or bone-in chicken breasts
1 can cream of mushroom soup
1-8 oz container of sour cream (regular or light)
2/3 cup sherry
1 cup sliced mushrooms
1 tsp garlic salt
pepper to taste
Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken breasts and top with remaining sauce. Bake at 350F for 1 hour.
Serving suggestions: Mashed potatoes with sauce as gravy or red potatoes, vegetable, and Hawaiian rolls.
Oven Baked Herb Chicken - Allrecipes
... packaged salad dressing mix is a great shortcut to infusing chicken with just the right blend of herbs. ... Food Lists. Esmee's Favorite Mexican Recipes ...
allrecipes.com/Recipe/Oven-Baked-Herb-… - 66k - Cached
Baked Sesame Chicken - Allrecipes
Chicken breasts coated with soy sauce and sesame seed seasoned ... Favorite Chicken Dishes. A LIST BY: Evil Queen. Low Cal Favorites. A LIST BY: MOTTSBELA ...
allrecipes.com/Recipe/Baked-Sesame-Chi… - 61k - Cached
Crispy Baked Chicken
Remove chicken, cover, and refrigerate for 45 ... Favorite Recipes. Recently Viewed Recipes. Quick %26amp; Easy Recipes. Categories for this recipe ...
www.chefs.com
Pan Fried Chicken Recipes?
My husband asked if I'd make fried chicken tonight for dinner...the past 2 times I've attempted...it comes out terrible! Anyone have any reciepes or suggestions for fried chicken....easy recipes/tips for a noncook? Thanks!Pan Fried Chicken Recipes?
There are other ways, but I make it like this:
2 cups sifted flour
1 tsp. paprika
1/2 tsp. black pepper
1tsp. salt
1 tsp. garlic powder
Mix together. Whisk in 1 bottle beer (any regular beer is fine) until incorporated. *If you only have cans, use 1.5 cans.
Let batter sit untouched for about 10 mins.
Dip chicken pieces in the batter, let it drip off a little, and carefully add to a pan with about 1 inch high of oil. A big fry pan with canola oil in it.
(A deep fryer even better!)
Fry until golden brown on all sides.
Move to a 350 degree oven for about 20 mins.
_____________________________________
If you have several hours before dinner, marinate all of the chicken in a pan of buttermilk. Let sit 3 hours.
Dredge in plain flour (no beer, just dry) and THEN in the beer batter --- fry in 1 inch canola oil and same as above.Pan Fried Chicken Recipes?
Easiest and BEST!
Southern Fried Chicken
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Honestly, I'm not a super fan of pan fried chicken but maybe these'll help give you some ideas.
http://www.dummies.com/WileyCDA/DummiesA鈥?/a>
http://www.expertvillage.com/video/12642鈥?/a>
http://www.expertvillage.com/video/12649鈥?/a>
Other easy frying recipes:
- Cook it in white wine. http://www.cooks.com/rec/doc/0,1739,1571鈥?/a>
- Stir fry. Throw in some vegetables, garlic, onions, ginger, and green onions/scallions/shallots to taste.
The way my family makes it, is cut your chicken into even sized pieces (we cut the bone in breast into 3 pieces if they are large) Always use bone in - it gives it more flavor.
Then coat the chicken in seasoned flour - salt/pepper. a little chili powder if you want a kick. In a large skillet, put in 1/2 stick REAL butter and 1/2 C oil. Over medium heat, cook the chicken till its done (depending on the size of your chicken it could take up to 30 min). Remove the chicken, and set aside. In the pan, add about 3T of flour, and stir around to make a roux. Add some chicken bouillon, and stir that in. Next, stir in milk till the gravy comes to a boil and starts to thicken - stirring constantly - remembering to scrap the fond (yummy bits) off the bottom of the pan. The gravy should boil twice - I don't know why, that's what I was told by my great grandmother, and grandmother.
Serve with green beans, and boiled potatoes, and LOTS of black pepper.
YUMMY!!!
You have got to have this dressing and marinade around the house...it's called Soycha and it's amazing as a marinade for chicken. I marinade it for 20 min to over night and I bake it, or pan fry it or if I'm in a rush, even microwave it and it's awsome!!!!
Go to cooks.com and type in what you want in the search bar. I use this website all the time and you may have 75 different recipes for one main dish. I love it because I can choose the one that sounds the best and sometimes the easiest to me!
There are other ways, but I make it like this:
2 cups sifted flour
1 tsp. paprika
1/2 tsp. black pepper
1tsp. salt
1 tsp. garlic powder
Mix together. Whisk in 1 bottle beer (any regular beer is fine) until incorporated. *If you only have cans, use 1.5 cans.
Let batter sit untouched for about 10 mins.
Dip chicken pieces in the batter, let it drip off a little, and carefully add to a pan with about 1 inch high of oil. A big fry pan with canola oil in it.
(A deep fryer even better!)
Fry until golden brown on all sides.
Move to a 350 degree oven for about 20 mins.
_____________________________________
If you have several hours before dinner, marinate all of the chicken in a pan of buttermilk. Let sit 3 hours.
Dredge in plain flour (no beer, just dry) and THEN in the beer batter --- fry in 1 inch canola oil and same as above.Pan Fried Chicken Recipes?
Easiest and BEST!
Southern Fried Chicken
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Honestly, I'm not a super fan of pan fried chicken but maybe these'll help give you some ideas.
http://www.dummies.com/WileyCDA/DummiesA鈥?/a>
http://www.expertvillage.com/video/12642鈥?/a>
http://www.expertvillage.com/video/12649鈥?/a>
Other easy frying recipes:
- Cook it in white wine. http://www.cooks.com/rec/doc/0,1739,1571鈥?/a>
- Stir fry. Throw in some vegetables, garlic, onions, ginger, and green onions/scallions/shallots to taste.
The way my family makes it, is cut your chicken into even sized pieces (we cut the bone in breast into 3 pieces if they are large) Always use bone in - it gives it more flavor.
Then coat the chicken in seasoned flour - salt/pepper. a little chili powder if you want a kick. In a large skillet, put in 1/2 stick REAL butter and 1/2 C oil. Over medium heat, cook the chicken till its done (depending on the size of your chicken it could take up to 30 min). Remove the chicken, and set aside. In the pan, add about 3T of flour, and stir around to make a roux. Add some chicken bouillon, and stir that in. Next, stir in milk till the gravy comes to a boil and starts to thicken - stirring constantly - remembering to scrap the fond (yummy bits) off the bottom of the pan. The gravy should boil twice - I don't know why, that's what I was told by my great grandmother, and grandmother.
Serve with green beans, and boiled potatoes, and LOTS of black pepper.
YUMMY!!!
You have got to have this dressing and marinade around the house...it's called Soycha and it's amazing as a marinade for chicken. I marinade it for 20 min to over night and I bake it, or pan fry it or if I'm in a rush, even microwave it and it's awsome!!!!
Go to cooks.com and type in what you want in the search bar. I use this website all the time and you may have 75 different recipes for one main dish. I love it because I can choose the one that sounds the best and sometimes the easiest to me!
Do you know a good crock pot chicken recipe?
The chicken is not de-boned. I don't know if it makes a difference in the crock pot, but thought I would mention it.Do you know a good crock pot chicken recipe?
My family loves this one! Easy to throw together, absolutely delicious! Best with chicken thighs, but any chicken pieces can be used.
Tipsy Chicken
Sprinkle the chicken pieces with salt and pepper and brown them in a little butter or olive oil. In the pot, mix together one can of cream of mushroom soup, one can of cream of celery soup, and two cups of white wine. Add the chicken, put the lid on and cook on ';low'; for about four hours or until the meat pulls away from the bone. Serve with rice or noodles.
Sometimes I add a can of mushrooms or some chopped olives.Do you know a good crock pot chicken recipe?
Crock Pot Chicken
Ingredients
1 each chicken
2-5 each carrots, sliced thinly
2 each onions, sliced thinly
2-5 each celery, stalks, chopped, with a few leaves
1 1/2 teaspoon salt
1/2 teaspoon black pepper
16 oz chicken broth, -or- 1 chicken boullion cube, disolved in 2 cups water
1 teaspoon basil, crushed
2 1/2 tablespoon italian seasonings mixture (optional)
Directions:
In a slow cooker, put in half of the chicken broth. Place half of the carrots, celery and onions in the bottom. Place the chicken (back side down) in the slow cooker. Add remaining broth, vegetables, salt and pepper, basil and italian seasonings (if used). Place lid on cooker and cook on LOW heat for 7-10 hours or HIGH heat for 2 1/2 to 3 1/2 hours.
Serves four.
NOTES: This is an excellent recipe for people on the go! Just start it in the morning and by 5 or 6 pm you have dinner! You can even get a package of mixed frozen vegetables if you don't have time to chop fresh ones. Buying a whole chicken is cheaper than to buy one pre-cut. The chicken almost falls off the bones it is so tender and it makes taking out the bones easy! Serve it in bowls over rice; like chicken soup. It makes a large amount and lasts at least 2-3 meals.
Crock Pot Chicken and Dumplings
4 skinless, bonelesschicken breast halves
2 tablespoons butter
2 cans (10.75 ounce size) condensed cream of chicken soup
1 onion, finely diced
2 cups biscuit mix (bisquick or jiffy mix)
2/3 cup milk
directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High.
About 30 minutes before serving, drop biscuit mixture by spoonfuls on top of chicken mixture and let cook for another 30-40 minutes.
Ingredients1 whole chicken
Pam olive oil spray
Lawry's seasoned salt - no substitutes
Aluminum foil
InstructionsClean chicken inside and out. Spray with Pam olive oil spray. Sprinkle with Lawry's. Spray inside of crock with Pam. Do not put any water in the crock.
Roll 3 or 4 wads of aluminum foil into 2';-3'; balls and put them in the
bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on Low), 4-6 hours. (A 3-lb chicken took 4 hours)
bones don't make a difference, try the crockpot recipe on this site, one of my favoritesnight cream
My family loves this one! Easy to throw together, absolutely delicious! Best with chicken thighs, but any chicken pieces can be used.
Tipsy Chicken
Sprinkle the chicken pieces with salt and pepper and brown them in a little butter or olive oil. In the pot, mix together one can of cream of mushroom soup, one can of cream of celery soup, and two cups of white wine. Add the chicken, put the lid on and cook on ';low'; for about four hours or until the meat pulls away from the bone. Serve with rice or noodles.
Sometimes I add a can of mushrooms or some chopped olives.Do you know a good crock pot chicken recipe?
Crock Pot Chicken
Ingredients
1 each chicken
2-5 each carrots, sliced thinly
2 each onions, sliced thinly
2-5 each celery, stalks, chopped, with a few leaves
1 1/2 teaspoon salt
1/2 teaspoon black pepper
16 oz chicken broth, -or- 1 chicken boullion cube, disolved in 2 cups water
1 teaspoon basil, crushed
2 1/2 tablespoon italian seasonings mixture (optional)
Directions:
In a slow cooker, put in half of the chicken broth. Place half of the carrots, celery and onions in the bottom. Place the chicken (back side down) in the slow cooker. Add remaining broth, vegetables, salt and pepper, basil and italian seasonings (if used). Place lid on cooker and cook on LOW heat for 7-10 hours or HIGH heat for 2 1/2 to 3 1/2 hours.
Serves four.
NOTES: This is an excellent recipe for people on the go! Just start it in the morning and by 5 or 6 pm you have dinner! You can even get a package of mixed frozen vegetables if you don't have time to chop fresh ones. Buying a whole chicken is cheaper than to buy one pre-cut. The chicken almost falls off the bones it is so tender and it makes taking out the bones easy! Serve it in bowls over rice; like chicken soup. It makes a large amount and lasts at least 2-3 meals.
Crock Pot Chicken and Dumplings
4 skinless, bonelesschicken breast halves
2 tablespoons butter
2 cans (10.75 ounce size) condensed cream of chicken soup
1 onion, finely diced
2 cups biscuit mix (bisquick or jiffy mix)
2/3 cup milk
directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High.
About 30 minutes before serving, drop biscuit mixture by spoonfuls on top of chicken mixture and let cook for another 30-40 minutes.
Ingredients1 whole chicken
Pam olive oil spray
Lawry's seasoned salt - no substitutes
Aluminum foil
InstructionsClean chicken inside and out. Spray with Pam olive oil spray. Sprinkle with Lawry's. Spray inside of crock with Pam. Do not put any water in the crock.
Roll 3 or 4 wads of aluminum foil into 2';-3'; balls and put them in the
bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on Low), 4-6 hours. (A 3-lb chicken took 4 hours)
bones don't make a difference, try the crockpot recipe on this site, one of my favorites
Does anybody have any quick, easy and yummy recipes for chicken breasts (boneless & skinless)? Thank you!?
This recipe is simple and delicious, my kinda of recipe.
The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.
Classic Herbed Chicken
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.Does anybody have any quick, easy and yummy recipes for chicken breasts (boneless %26amp; skinless)? Thank you!?
i make mine in those little foil bags and i steam them with water, fresh rosemary, garlic and a handful of veggies you prefer. they are great on the bbq or the oven.Does anybody have any quick, easy and yummy recipes for chicken breasts (boneless %26amp; skinless)? Thank you!?
Easiest- yummiest I've found is -Take chicken put it in a baking dish with a bottle of you fav Italian dressing. Bake it for about 1 hour and WOW! Who would have though this easy would be soooo yummy!!!!
Cut them into chunks or strips and fry for a few minutes, season with salt and pepper and some curry powder and sift in some flour.
Cook out the flour for at least 2 minutes and gradually add warm milk, stirring constantly to gradually form a sauce.
Simmer for about 5 minutes check your taste and serve with fluffy white rice and veges.
Put them in the oven and cover with a jar of spaghetti sauce. Bake at 375 for one hour. Serve over pasta.
Put them in a casserole. Scrape and cut up fresh carrots and put them in there too. Mix together 1 can cream of mushroom soup, 1 envelope onion soup mix and 1/2 cup white wine. Pour over the whole thing. Bake at 375 for an hour. Serve with white rice.
Cut them up into chunks and stir fry with onions, broccoli and red peppers. Add some stir-fry sauce at the end. Serve over jasmine rice (Success makes one that's very quick if you don't want to make your own)
Cut them into chunks. Cut white potatoes into chunks. Cut carrots into chunks. Put in large bowl and toss with extra virgin olive oil, garlic salt and pepper OR italian salad dressing. Spread on cookie sheet in single layer and bake in preheated oven at 450 for 45 to 50 minutes.
SIMPLE RANCH CHICKEN BREASTS
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Pre-heat oven to 375掳.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
So easy and quick. This should do it for you!
Thaw out the chicken and then marinate it in salsa for 30 minutes to an hour. Preheat your oven to 350. Put your chicken on a baking sheet (spray it with non-stick spray of course) and top each with a spoonful of salsa. Bake it for 27 minutes. Add a handful of shredded Mexican blend cheese (or your favorite cheese) on top of each chicken breast for the last 3-4 minutes of baking.
Line a 13 x 9 inch casserole dish. Wash and pat breasts dry, salt and pepper them and place in casserole dish. In a small bowl mix 1/2 cup of Olive oil, 1/4 cup of Parmesan cheese, 1/4 tsp of red pepper flakes, 1/4 tsp basil, 1/4 tsp. Oregano, 1/8 tsp rosemary and thyme, 1/4 tsp Paprika and mix and pour over chicken breasts and bake at 350 until done. The chicken will be so tender you can cut it with a fork.
I also mix `1/2 cup Hellmans mayo with 1/2 cup Parmesan cheese, salt and pepper and spread this on the breasts and then coat them with flavored bread crumbs and bake at 350 until done. Zippy taste.
cut them in small pieces brown them in butter and worchester sauce garlic then add fresh broccoli cream of chicken soup and surve over noodles
i cover them with ranch dressing %26amp; bake them (45 mins or so @ 350 should do it)
last 5 minutes sprinkle with shredded cheese
serve with more ranch for dipping
Put them in a crock pot. Cut up several apples and toss in. cover with apple juice ( or orange) add a bit of salt. cook all day on low and it should be wonderful.
my niece makes something called chicken noodle dip.. and it is so easy only 2 pots. 1 if u dont want potatoes. u take about 3-4 chicken breasts and put them in a big pot with about 2 cups of water and boil for about 40 min until the chicken is throughally cooked through. remove chicken breast and add 6 chicken boullion cubes. let those dissolve then add a box (1lb) of rotini pasta and allow it to cook to aldente in the water. when the pasta has soaked up most of the water add a carton of french onion dip, 1 can of cream of mushroom soup, 1 can of cream of chicken soup. stir to combine add back ur chicken breasts chopped up. stir and enjoy over creamy mashed potatoes. i had this last night and let me tell u..omg comfort food kicked up a knotch. it was excellant!
dear karen u
this may sound strange,but it's really good
i cut the breast meat into 2-3 inch wide strips, season with salt, and lemon pepper. then dip in egg wash. i then roll them in smashed corn flakes (not sugar coated). you can then either fry them or bake in oven. serve side sauce of bar-b-que and/or ranch. easy !
Oh so many good recipe ideas already. I know for a fact that the Italian dressing one and the apple juice recipes are fantastic. But my ultimate quick, easy and yummy recipe for chicken breast is this:
Throw them in a covered skillet (or pot) and add a can or two of your favorite canned creamed soup. Throw in a bunch of green beans (fresh, canned, frozen- whatever) and cook it through stirring occasionally.
This is definitely the quickest (stove top or grill is always quickest) and easiest recipe I have and it tastes so good. As long as you don't burn it you can't screw it up. The only downside is that the creamed soup adds more fat than other recipes but it still is not that bad.
Creamy Mexican Crockpot Chicken
INGREDIENTS:
* 10 oz. can condensed cream of chicken soup
* 10 oz. can condensed cream of mushroom soup
* 1 cup green salsa
* 1 cup sour cream
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 Tbsp. olive oil
* 12 corn tortillas, each torn into 8 pieces
* 4 cups chopped cooked chicken
* 1-1/2 cups shredded Cojack cheese
PREPARATION:
Spray inside of crockpot liner with nonstick cooking spray. In large bowl, mix soups, salsa, and sour cream. Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken.Layer tortillas and soup mixture in crockpot.
Cover crockpot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. 8 servings
The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.
Classic Herbed Chicken
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.Does anybody have any quick, easy and yummy recipes for chicken breasts (boneless %26amp; skinless)? Thank you!?
i make mine in those little foil bags and i steam them with water, fresh rosemary, garlic and a handful of veggies you prefer. they are great on the bbq or the oven.Does anybody have any quick, easy and yummy recipes for chicken breasts (boneless %26amp; skinless)? Thank you!?
Easiest- yummiest I've found is -Take chicken put it in a baking dish with a bottle of you fav Italian dressing. Bake it for about 1 hour and WOW! Who would have though this easy would be soooo yummy!!!!
Cut them into chunks or strips and fry for a few minutes, season with salt and pepper and some curry powder and sift in some flour.
Cook out the flour for at least 2 minutes and gradually add warm milk, stirring constantly to gradually form a sauce.
Simmer for about 5 minutes check your taste and serve with fluffy white rice and veges.
Put them in the oven and cover with a jar of spaghetti sauce. Bake at 375 for one hour. Serve over pasta.
Put them in a casserole. Scrape and cut up fresh carrots and put them in there too. Mix together 1 can cream of mushroom soup, 1 envelope onion soup mix and 1/2 cup white wine. Pour over the whole thing. Bake at 375 for an hour. Serve with white rice.
Cut them up into chunks and stir fry with onions, broccoli and red peppers. Add some stir-fry sauce at the end. Serve over jasmine rice (Success makes one that's very quick if you don't want to make your own)
Cut them into chunks. Cut white potatoes into chunks. Cut carrots into chunks. Put in large bowl and toss with extra virgin olive oil, garlic salt and pepper OR italian salad dressing. Spread on cookie sheet in single layer and bake in preheated oven at 450 for 45 to 50 minutes.
SIMPLE RANCH CHICKEN BREASTS
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Pre-heat oven to 375掳.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
So easy and quick. This should do it for you!
Thaw out the chicken and then marinate it in salsa for 30 minutes to an hour. Preheat your oven to 350. Put your chicken on a baking sheet (spray it with non-stick spray of course) and top each with a spoonful of salsa. Bake it for 27 minutes. Add a handful of shredded Mexican blend cheese (or your favorite cheese) on top of each chicken breast for the last 3-4 minutes of baking.
Line a 13 x 9 inch casserole dish. Wash and pat breasts dry, salt and pepper them and place in casserole dish. In a small bowl mix 1/2 cup of Olive oil, 1/4 cup of Parmesan cheese, 1/4 tsp of red pepper flakes, 1/4 tsp basil, 1/4 tsp. Oregano, 1/8 tsp rosemary and thyme, 1/4 tsp Paprika and mix and pour over chicken breasts and bake at 350 until done. The chicken will be so tender you can cut it with a fork.
I also mix `1/2 cup Hellmans mayo with 1/2 cup Parmesan cheese, salt and pepper and spread this on the breasts and then coat them with flavored bread crumbs and bake at 350 until done. Zippy taste.
cut them in small pieces brown them in butter and worchester sauce garlic then add fresh broccoli cream of chicken soup and surve over noodles
i cover them with ranch dressing %26amp; bake them (45 mins or so @ 350 should do it)
last 5 minutes sprinkle with shredded cheese
serve with more ranch for dipping
Put them in a crock pot. Cut up several apples and toss in. cover with apple juice ( or orange) add a bit of salt. cook all day on low and it should be wonderful.
my niece makes something called chicken noodle dip.. and it is so easy only 2 pots. 1 if u dont want potatoes. u take about 3-4 chicken breasts and put them in a big pot with about 2 cups of water and boil for about 40 min until the chicken is throughally cooked through. remove chicken breast and add 6 chicken boullion cubes. let those dissolve then add a box (1lb) of rotini pasta and allow it to cook to aldente in the water. when the pasta has soaked up most of the water add a carton of french onion dip, 1 can of cream of mushroom soup, 1 can of cream of chicken soup. stir to combine add back ur chicken breasts chopped up. stir and enjoy over creamy mashed potatoes. i had this last night and let me tell u..omg comfort food kicked up a knotch. it was excellant!
dear karen u
this may sound strange,but it's really good
i cut the breast meat into 2-3 inch wide strips, season with salt, and lemon pepper. then dip in egg wash. i then roll them in smashed corn flakes (not sugar coated). you can then either fry them or bake in oven. serve side sauce of bar-b-que and/or ranch. easy !
Oh so many good recipe ideas already. I know for a fact that the Italian dressing one and the apple juice recipes are fantastic. But my ultimate quick, easy and yummy recipe for chicken breast is this:
Throw them in a covered skillet (or pot) and add a can or two of your favorite canned creamed soup. Throw in a bunch of green beans (fresh, canned, frozen- whatever) and cook it through stirring occasionally.
This is definitely the quickest (stove top or grill is always quickest) and easiest recipe I have and it tastes so good. As long as you don't burn it you can't screw it up. The only downside is that the creamed soup adds more fat than other recipes but it still is not that bad.
Creamy Mexican Crockpot Chicken
INGREDIENTS:
* 10 oz. can condensed cream of chicken soup
* 10 oz. can condensed cream of mushroom soup
* 1 cup green salsa
* 1 cup sour cream
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 Tbsp. olive oil
* 12 corn tortillas, each torn into 8 pieces
* 4 cups chopped cooked chicken
* 1-1/2 cups shredded Cojack cheese
PREPARATION:
Spray inside of crockpot liner with nonstick cooking spray. In large bowl, mix soups, salsa, and sour cream. Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken.Layer tortillas and soup mixture in crockpot.
Cover crockpot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. 8 servings
Healthy chicken or turkey slow cooker recipes?
Does anyone have any good, healthy slow cooker/ crock pot recipes or websites they can recommend? Ones with chicken or turkey, or even just vegetarian preferably please.
Thanks!Healthy chicken or turkey slow cooker recipes?
There is tons of recipes for slow cooker recipes online. Check them out. Any can be changed to fit your diet. If it request oil make sure you use the healthy kinds and many times can use less. Some recipes you can add more veggies to cut calories and add more flavor. As you practice you will find it is easy to change most recipes to make them healthy. I made veggie soup last night of my own recipes and boy it was so good. I am very proud of myself. I even went to the store today to get more stew meat to be able to make it again this week.Healthy chicken or turkey slow cooker recipes?
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
hope this helps
however you can search the net for this also
http://southernfood.about.com/od/crockpo鈥?/a>
Thanks!Healthy chicken or turkey slow cooker recipes?
There is tons of recipes for slow cooker recipes online. Check them out. Any can be changed to fit your diet. If it request oil make sure you use the healthy kinds and many times can use less. Some recipes you can add more veggies to cut calories and add more flavor. As you practice you will find it is easy to change most recipes to make them healthy. I made veggie soup last night of my own recipes and boy it was so good. I am very proud of myself. I even went to the store today to get more stew meat to be able to make it again this week.Healthy chicken or turkey slow cooker recipes?
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
hope this helps
however you can search the net for this also
http://southernfood.about.com/od/crockpo鈥?/a>
Looking for a specific chicken recipe?
A friend of mine told me you can cook chicken without adding anything to it (no spices, no sauces, no marinating) and leaving it to bake all night. (In silver foil??)
Anyone hear of that? Anyone try it?
(We keep kosher and so our chicken always has some salty flavor to it from the start.)
Any help would be much appreciated!Looking for a specific chicken recipe?
Theoretically you can roast chicken without any sort of flavoring at all. The only problem is that that is a little simple for anyone to make a proper printed recipe out of it, although French cookbooks do occasionally include a recipe for simple roast chicken. Cooking without added flavor also results in a chicken that is largely bland save any special rearing methods. You are just relying on whatever flavor that chicken had in it due to the way it was raised as well as its fat content. The chemical reactions created when food is roasted at a high temperature will also add some flavor, but not much compared to seasoned chicken.
As for cooking a chicken overnight, it really wouldn't be possible in this case. A kosher chicken is brined, which will add some moisture but not enough to cook for a long period of time. Roasting and barbecuing low and slow is possible, but it requires some efforts to keep it moist. Traditionally foods that require long periods of low temperature cooking have significant amounts of fat to keep them moist, as well as some outside help from the cook.Looking for a specific chicken recipe?
Sure...you can dry roast anything.Beef,chicken,pork...with or without the foil.You must be baking this at 200 degrees over night???or you can do it for any hour at a higher temperature.
It's just like cooking it in an altra shamm of sorts.And food kept over 160 degrees will not form bacteria,only at a lower temp.this will happen.
I cook turkeys that way, all night, but a chicken is too small to cook that way.
For turkeys, wrap tightly in several layers of heavy duty foil.
I preheat the oven at 500 degrees. Add the turkey, let it cook an hour, then turn oven down to 200 degrees. DO NOT OPEN THE OVEN DOOR. It cooks all night and is super moist and tender the next day.
I would not try this with a chicken, it would be chicken mush I am afraid.
I have to tell ya, this doesn't sound like it would taste very good..i like my chicken seasoned or bbq'd.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
you can cook chicken without any spices .just on its own,
but depending on the size of your chicken it only takes approx two hours to cook, it would be frazzled if you cook all night,
No way
Do you have an instant read thermometer?
First a disclaimer: It is recommended by the powers that be, that chicken (inside) be cooked to 180 F.
That means you have to heat the oven to about 425 to 450.
If it cookes too long, it will get dry.
You should never cook chicken at low temperatures, because of the bacterias (salmonella).
no...good luck...try it for yourself and see,,,I'd use medium heat though...and I assume it's a whole chicken! be sure it's in a pan.....just sounds like covering to keep it moist...although if you wrap it in foil...it will probably stick to the skin...a real mess...use wax paper between the bird and the foil.
no because you might get samonelia because it would have to be at low heat to cook over night
Chicken cooks so fast I can't imagine cooking it all night! It doesn't make sense, must be a very special recipe. I wouldn't want chicken that's been that warm for that long. Botulism comes to mind.
Anyone hear of that? Anyone try it?
(We keep kosher and so our chicken always has some salty flavor to it from the start.)
Any help would be much appreciated!Looking for a specific chicken recipe?
Theoretically you can roast chicken without any sort of flavoring at all. The only problem is that that is a little simple for anyone to make a proper printed recipe out of it, although French cookbooks do occasionally include a recipe for simple roast chicken. Cooking without added flavor also results in a chicken that is largely bland save any special rearing methods. You are just relying on whatever flavor that chicken had in it due to the way it was raised as well as its fat content. The chemical reactions created when food is roasted at a high temperature will also add some flavor, but not much compared to seasoned chicken.
As for cooking a chicken overnight, it really wouldn't be possible in this case. A kosher chicken is brined, which will add some moisture but not enough to cook for a long period of time. Roasting and barbecuing low and slow is possible, but it requires some efforts to keep it moist. Traditionally foods that require long periods of low temperature cooking have significant amounts of fat to keep them moist, as well as some outside help from the cook.Looking for a specific chicken recipe?
Sure...you can dry roast anything.Beef,chicken,pork...with or without the foil.You must be baking this at 200 degrees over night???or you can do it for any hour at a higher temperature.
It's just like cooking it in an altra shamm of sorts.And food kept over 160 degrees will not form bacteria,only at a lower temp.this will happen.
I cook turkeys that way, all night, but a chicken is too small to cook that way.
For turkeys, wrap tightly in several layers of heavy duty foil.
I preheat the oven at 500 degrees. Add the turkey, let it cook an hour, then turn oven down to 200 degrees. DO NOT OPEN THE OVEN DOOR. It cooks all night and is super moist and tender the next day.
I would not try this with a chicken, it would be chicken mush I am afraid.
I have to tell ya, this doesn't sound like it would taste very good..i like my chicken seasoned or bbq'd.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
you can cook chicken without any spices .just on its own,
but depending on the size of your chicken it only takes approx two hours to cook, it would be frazzled if you cook all night,
No way
Do you have an instant read thermometer?
First a disclaimer: It is recommended by the powers that be, that chicken (inside) be cooked to 180 F.
That means you have to heat the oven to about 425 to 450.
If it cookes too long, it will get dry.
You should never cook chicken at low temperatures, because of the bacterias (salmonella).
no...good luck...try it for yourself and see,,,I'd use medium heat though...and I assume it's a whole chicken! be sure it's in a pan.....just sounds like covering to keep it moist...although if you wrap it in foil...it will probably stick to the skin...a real mess...use wax paper between the bird and the foil.
no because you might get samonelia because it would have to be at low heat to cook over night
Chicken cooks so fast I can't imagine cooking it all night! It doesn't make sense, must be a very special recipe. I wouldn't want chicken that's been that warm for that long. Botulism comes to mind.
Does anyone know a good soy and gluten free sesame chicken recipe?
I'm going to make stir fry and really want some sesame chicken. Unfortunately I have allergies to dairy,soy, and gluten! So I need a good sesame chicken recipe that does not have any of that in it :) Thanks in advance!Does anyone know a good soy and gluten free sesame chicken recipe?
I've been trying to work out something you can use instead of soy sauce or tamari, both of which are soy based, and I can't. Crack that, and you can use any recipe, even the one given here, and just substitute your substitute for the tamari or soy sauce in the recipe.
Hmm. I just googled for it, and found this recipe to make a soy sauce substitute:
2 cups beef broth
2 tsp cider vinegar
1 tsp molassas
1/8 tsp ground ginger
dash of pepper/onoin powder/garlic powder
Combine all in a saucepan and boil until reduced to 1 cup.
I found it here http://www.celiac.com/gluten-free/index.鈥?/a> and the other comments seem to say it's not bad.Does anyone know a good soy and gluten free sesame chicken recipe?
SESAME CHICKEN
1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)
1/4 cup tamari sauce .
2 1/2 Tablespoons of rice vinegar (you can substitute another if you don鈥檛 have it)
1 cup gluten-free chicken broth
1/4 cup sugar
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten
1/2 cup oil
1 teaspoon garlic, minced
2 table spoons hot sauce
1/4 cup sesame seeds
green onions, chopped
cooked jasmine rice
DIRECTIONS:
In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, , and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.
In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.
I've been trying to work out something you can use instead of soy sauce or tamari, both of which are soy based, and I can't. Crack that, and you can use any recipe, even the one given here, and just substitute your substitute for the tamari or soy sauce in the recipe.
Hmm. I just googled for it, and found this recipe to make a soy sauce substitute:
2 cups beef broth
2 tsp cider vinegar
1 tsp molassas
1/8 tsp ground ginger
dash of pepper/onoin powder/garlic powder
Combine all in a saucepan and boil until reduced to 1 cup.
I found it here http://www.celiac.com/gluten-free/index.鈥?/a> and the other comments seem to say it's not bad.Does anyone know a good soy and gluten free sesame chicken recipe?
SESAME CHICKEN
1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)
1/4 cup tamari sauce .
2 1/2 Tablespoons of rice vinegar (you can substitute another if you don鈥檛 have it)
1 cup gluten-free chicken broth
1/4 cup sugar
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten
1/2 cup oil
1 teaspoon garlic, minced
2 table spoons hot sauce
1/4 cup sesame seeds
green onions, chopped
cooked jasmine rice
DIRECTIONS:
In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, , and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.
In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.
Some quick, easy Ground Beef or Chicken Breast Recipes.?
I want to make something good for supper tonight with either Chicken Breast or Ground Beef. Nothing too complicated and with simple ingredients that could be normally found in someones fridge or pantry. Just want to shy away from what I've normally been cooking and looking for a recipe that I havent tried. Thanks!Some quick, easy Ground Beef or Chicken Breast Recipes.?
Shephards pie.
Fry ground beef, add a can of tomato sauce, green beans, corn and choppe onion. Place in a casserole dish and top with mashed potatoes and cheese. BAke until cheese is bubbly.Some quick, easy Ground Beef or Chicken Breast Recipes.?
Balsamic Vinegar Chicken
1 onion
1/2 lb. carrots
2 tbsp. butter
3/4 tsp. salt
1/2 tsp. pepper
3 1/2 to 4 lbs. chicken parts
1/2 c. Balsamic Vinegar
Chop onion. Cut carrots on diagonal into 1/4 inch slices. Melt the butter in a large frying pan. Brown the chicken on both sides over medium heat, about 15 minutes in all. Remove from the pan. Add the onion and carrots and cook, covered, until soft, about 15 minutes. Return the chicken to the pan. Add the vinegar, salt and pepper. Cover and cook until the juices run clear when the chicken is pierced with a fork. (20 to 25 minutes.) If Balsamic Vinegar is not found, substitute half vinegar and half water and add a pinch of sugar.
Ground Beed and Rice Casserole
1 lb. ground beef
1 c. rice
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. celery
1/4 c. green pepper
1/4 c. onion (optional)
1/2 tsp. black pepper and salt
1/2 c. mild Cheddar cheese
Brown ground beef with salt and pepper. Cook rice. Saute celery, green pepper, onion. Preheat oven 350-375 degrees. In medium baking dish, combine all ingredients. Mix well. Bake 30-35 minutes.
Spanish Rice With Ground Beef
1 lb. ground beef
1 med. onion, chopped
1 sm. bell pepper, chopped
2 stalks celery, chopped
1 (15 oz.) can tomato sauce
1 bay leaf
1/2 c. rice, uncooked
3/4 c. water
Brown ground beef in large skillet. Drain off all grease except 1 tablespoon. Add onion, bell pepper and celery and fry for 5 minutes. Add tomato sauce, bay leaf, rice and water. Cover and simmer for 30 minutes.
Easy Beef Gyros
4 servings 鈥?two pita halfs, 录 of the sauce and 4 patties
1 lb lean ground beef
4 plum tomatoes, cut into thin slices
陆 red onion, thinly sliced
4 small pita pocket bread, cut in half, warmed (making 8 halfs)
SEASONING
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
SAUCE
2/3 cup plain low-fat yogurt
1/3 cup cucumbers, chopped
3 tablespoons green onions onions, finely chopped
2 teaspoons fresh parsley, chopped
In small bowl, combine Yogurt Sauce ingredients, mixing well. Cover and refrigerate.
Heat oven to 350潞F.
In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly. Divide beef mixture into 16 equal portions and shape into patties 2 inches in diameter.
Place patties on rack in broiler pan.
Bake in oven 10 minutes or until no longer pink OR saut茅 over medium heat.
To serve, place equal two patties and tomato in each pita half; top with yogurt sauce, tomato and onion.
Bourbon Chicken (but it doesn't have bourbon in it鈥?hmmmm?)
4 servings
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces
1 teaspoon olive oil
2 -3 garlic cloves, minced
1/4 teaspoon minced fresh ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar - do not pack
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
2 cups cooked Brown rice
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients (except rice!), heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot brown rice and ENJOY. (I also like this with a big bowl of Edamame in the pod)
Lime Chicken Soft Tacos - Serves 4
1 pound chicken breasts, cubed
1/8 cup red wine
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, sliced -white and green parts
2-3 garlic cloves
1 teaspoon dried oregano
8 fat free small flour tortillas
diced tomatoes
lettuce
1/4 cup sour cream
salsa
1/2 cup reduced fat cheddar cheese
Saute chicken, until cooked. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Heat through. Serve with reduced fat sour cream, reduced fat cheddar cheese, chopped onion, chopped tomato, lettuce, salsa.
Also serve with refried beans and mexi rice.
I find casseroles to be the easiest with things i have around the house so I'll put some recipes here. Also one of my favorite websites is allrecipes.com so try there too! :) As for the ground beef im guessing you have exhausted your options of cheeseburgers, stuffed peppers, sloppy joes, taco's and meatballs. Chicken is pretty versatile so hopefully you may want to try some of these.
Ground Beef Casserole
Cook Time: 1 hour
Ingredients:
1 to 1 1/2 pounds lean ground beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
Preparation:
Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350掳 for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.
This easy ground beef and potato casserole serves 4 to 6.
Taco Casserole
Ingredients:
1 1/2 pounds lean ground beef
1 teaspoon chili powder
1 teaspoon dried leaf oregano
1/2 cup taco sauce
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1/2 teaspoon salt, or to taste
dash of Tabasco sauce
6 ounce bag corn chips, slightly crumbled
chopped onion
chopped tomato
grated cheese
chopped lettuce
Preparation:
Pan Size: 3 quart casserole Oven Temp: 350 Time: 10-15 minutes Brown ground beef; mix in the taco sauce, tomato sauce, chili powder, garlic salt, oregano, Tabasco sauce. Simmer 10 minutes. Put half on bottom of a 3-quart casserole. Top with about half of the crumbled chips. Add remaining ground beef mixture, some chopped tomato, onion, chopped lettuce, and grated cheese (use 1 cup or more). Put remaining corn chips on top. Bake at 350掳 for 12 minutes, or until hot and cheese is melted.
Chicken Potato Bake
Prep Time: 15 minutes
Ingredients:
1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 egg, beaten
1 (24-30 ounce) package frozen hash brown potatoes, thawed
10 ounce can cream of chicken soup
1/2 cup milk
1 cup sour cream
1 cup grated Monterey Jack cheese
1 red bell pepper, chopped
6 boneless, skinless chicken breasts
Preparation:
Preheat oven to 375 degrees F. Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate. Place egg in small shallow bowl; beat well.
In 13x9'; glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.
Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges. Serves 6
Pretzel chicken
Prep Time: 10 minutes
Cook Time: 22 minutes
Ingredients:
1/4 cup butter, melted
2 Tbsp. prepared horseradish or mustard
1/8 tsp. hot pepper sauce
1 cup finely crushed pretzel sticks
2 Tbsp. flour
2 Tbsp. chopped fresh parsley
4 boneless, skinless chicken breasts
Preparation:
Combine butter, horseradish or mustard, and hot pepper sauce in shallow pan. Mix crushed pretzels, flour and parsley in another dish. Dip boneless, skinless chicken breasts into butter mixture, then roll in crushed pretzel mixture to coat. Bake at 400 degrees F for 18-24 minutes.
Chicken Enchiladas
INGREDIENTS:
3 cups sour cream
2 cups diced chicken
2 cans (4 ounces each) sliced mushrooms, drained
1 can (4 ounces) green chile peppers, drained
1/4 cup instant minced onion
1 teaspoon chile powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
vegetable oil
12 corn tortillas
8 ounces shredded Mexican cheese blend, Monterey Jack, or Cheddar cheese
PREPARATION:
Spread 1 cup of the sour cream in bottom of a 13x9-inch baking pan. Combine chicken, 1/2 cup sour cream, mushrooms, green chile, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally, until hot.
Preheat oven to 450掳.
In a skillet over medium heat, in about 1/4 to 1/2-inch of vegetable oil, fry a tortilla, a few seconds on each side, until softened. Spread about 1/4 cup of the chicken mixture along center of tortilla; fold sides over filling and place, seam side down, on sour cream layer in baking pan. Repeat with remaining 11 tortillas and the remaining chicken mixture. Spread the enchiladas with remaining 1 1/2 cups sour cream then sprinkle with cheese. Bake for 10 minutes, or until cheese is melted and enchiladas are thoroughly heated.
Serves 6.
Shephards pie.
Fry ground beef, add a can of tomato sauce, green beans, corn and choppe onion. Place in a casserole dish and top with mashed potatoes and cheese. BAke until cheese is bubbly.Some quick, easy Ground Beef or Chicken Breast Recipes.?
Balsamic Vinegar Chicken
1 onion
1/2 lb. carrots
2 tbsp. butter
3/4 tsp. salt
1/2 tsp. pepper
3 1/2 to 4 lbs. chicken parts
1/2 c. Balsamic Vinegar
Chop onion. Cut carrots on diagonal into 1/4 inch slices. Melt the butter in a large frying pan. Brown the chicken on both sides over medium heat, about 15 minutes in all. Remove from the pan. Add the onion and carrots and cook, covered, until soft, about 15 minutes. Return the chicken to the pan. Add the vinegar, salt and pepper. Cover and cook until the juices run clear when the chicken is pierced with a fork. (20 to 25 minutes.) If Balsamic Vinegar is not found, substitute half vinegar and half water and add a pinch of sugar.
Ground Beed and Rice Casserole
1 lb. ground beef
1 c. rice
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. celery
1/4 c. green pepper
1/4 c. onion (optional)
1/2 tsp. black pepper and salt
1/2 c. mild Cheddar cheese
Brown ground beef with salt and pepper. Cook rice. Saute celery, green pepper, onion. Preheat oven 350-375 degrees. In medium baking dish, combine all ingredients. Mix well. Bake 30-35 minutes.
Spanish Rice With Ground Beef
1 lb. ground beef
1 med. onion, chopped
1 sm. bell pepper, chopped
2 stalks celery, chopped
1 (15 oz.) can tomato sauce
1 bay leaf
1/2 c. rice, uncooked
3/4 c. water
Brown ground beef in large skillet. Drain off all grease except 1 tablespoon. Add onion, bell pepper and celery and fry for 5 minutes. Add tomato sauce, bay leaf, rice and water. Cover and simmer for 30 minutes.
Easy Beef Gyros
4 servings 鈥?two pita halfs, 录 of the sauce and 4 patties
1 lb lean ground beef
4 plum tomatoes, cut into thin slices
陆 red onion, thinly sliced
4 small pita pocket bread, cut in half, warmed (making 8 halfs)
SEASONING
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
SAUCE
2/3 cup plain low-fat yogurt
1/3 cup cucumbers, chopped
3 tablespoons green onions onions, finely chopped
2 teaspoons fresh parsley, chopped
In small bowl, combine Yogurt Sauce ingredients, mixing well. Cover and refrigerate.
Heat oven to 350潞F.
In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly. Divide beef mixture into 16 equal portions and shape into patties 2 inches in diameter.
Place patties on rack in broiler pan.
Bake in oven 10 minutes or until no longer pink OR saut茅 over medium heat.
To serve, place equal two patties and tomato in each pita half; top with yogurt sauce, tomato and onion.
Bourbon Chicken (but it doesn't have bourbon in it鈥?hmmmm?)
4 servings
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces
1 teaspoon olive oil
2 -3 garlic cloves, minced
1/4 teaspoon minced fresh ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar - do not pack
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
2 cups cooked Brown rice
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients (except rice!), heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot brown rice and ENJOY. (I also like this with a big bowl of Edamame in the pod)
Lime Chicken Soft Tacos - Serves 4
1 pound chicken breasts, cubed
1/8 cup red wine
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, sliced -white and green parts
2-3 garlic cloves
1 teaspoon dried oregano
8 fat free small flour tortillas
diced tomatoes
lettuce
1/4 cup sour cream
salsa
1/2 cup reduced fat cheddar cheese
Saute chicken, until cooked. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Heat through. Serve with reduced fat sour cream, reduced fat cheddar cheese, chopped onion, chopped tomato, lettuce, salsa.
Also serve with refried beans and mexi rice.
I find casseroles to be the easiest with things i have around the house so I'll put some recipes here. Also one of my favorite websites is allrecipes.com so try there too! :) As for the ground beef im guessing you have exhausted your options of cheeseburgers, stuffed peppers, sloppy joes, taco's and meatballs. Chicken is pretty versatile so hopefully you may want to try some of these.
Ground Beef Casserole
Cook Time: 1 hour
Ingredients:
1 to 1 1/2 pounds lean ground beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
Preparation:
Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350掳 for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.
This easy ground beef and potato casserole serves 4 to 6.
Taco Casserole
Ingredients:
1 1/2 pounds lean ground beef
1 teaspoon chili powder
1 teaspoon dried leaf oregano
1/2 cup taco sauce
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1/2 teaspoon salt, or to taste
dash of Tabasco sauce
6 ounce bag corn chips, slightly crumbled
chopped onion
chopped tomato
grated cheese
chopped lettuce
Preparation:
Pan Size: 3 quart casserole Oven Temp: 350 Time: 10-15 minutes Brown ground beef; mix in the taco sauce, tomato sauce, chili powder, garlic salt, oregano, Tabasco sauce. Simmer 10 minutes. Put half on bottom of a 3-quart casserole. Top with about half of the crumbled chips. Add remaining ground beef mixture, some chopped tomato, onion, chopped lettuce, and grated cheese (use 1 cup or more). Put remaining corn chips on top. Bake at 350掳 for 12 minutes, or until hot and cheese is melted.
Chicken Potato Bake
Prep Time: 15 minutes
Ingredients:
1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 egg, beaten
1 (24-30 ounce) package frozen hash brown potatoes, thawed
10 ounce can cream of chicken soup
1/2 cup milk
1 cup sour cream
1 cup grated Monterey Jack cheese
1 red bell pepper, chopped
6 boneless, skinless chicken breasts
Preparation:
Preheat oven to 375 degrees F. Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate. Place egg in small shallow bowl; beat well.
In 13x9'; glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.
Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges. Serves 6
Pretzel chicken
Prep Time: 10 minutes
Cook Time: 22 minutes
Ingredients:
1/4 cup butter, melted
2 Tbsp. prepared horseradish or mustard
1/8 tsp. hot pepper sauce
1 cup finely crushed pretzel sticks
2 Tbsp. flour
2 Tbsp. chopped fresh parsley
4 boneless, skinless chicken breasts
Preparation:
Combine butter, horseradish or mustard, and hot pepper sauce in shallow pan. Mix crushed pretzels, flour and parsley in another dish. Dip boneless, skinless chicken breasts into butter mixture, then roll in crushed pretzel mixture to coat. Bake at 400 degrees F for 18-24 minutes.
Chicken Enchiladas
INGREDIENTS:
3 cups sour cream
2 cups diced chicken
2 cans (4 ounces each) sliced mushrooms, drained
1 can (4 ounces) green chile peppers, drained
1/4 cup instant minced onion
1 teaspoon chile powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
vegetable oil
12 corn tortillas
8 ounces shredded Mexican cheese blend, Monterey Jack, or Cheddar cheese
PREPARATION:
Spread 1 cup of the sour cream in bottom of a 13x9-inch baking pan. Combine chicken, 1/2 cup sour cream, mushrooms, green chile, onion, chili powder, salt, garlic powder, and pepper in a medium saucepan. Cook over low heat, stirring occasionally, until hot.
Preheat oven to 450掳.
In a skillet over medium heat, in about 1/4 to 1/2-inch of vegetable oil, fry a tortilla, a few seconds on each side, until softened. Spread about 1/4 cup of the chicken mixture along center of tortilla; fold sides over filling and place, seam side down, on sour cream layer in baking pan. Repeat with remaining 11 tortillas and the remaining chicken mixture. Spread the enchiladas with remaining 1 1/2 cups sour cream then sprinkle with cheese. Bake for 10 minutes, or until cheese is melted and enchiladas are thoroughly heated.
Serves 6.
Guardian newspaper greek chicken recipe?
I'm looking for a recipe that appeared in the guardian weekend magazine about a month ago.Basically you put a whole chicken in a pot and roast it in the oven with herbs veggies and potato chips all together.I can't find the mag.Many thanks.Guardian newspaper greek chicken recipe?
I found the recipe online at the guardian web site....I'm glad I looked .... it looks like a fabulous recipe !! ... I was drooling while I was reading it.... I think I'll make it tomorrow !!
Enjoy!!Guardian newspaper greek chicken recipe?
Mean't to make this best answer.can you not when it's closed?
anyway thanks scaredy.good answer.I couldn't find it on the site.Hope you made it .....It's a winner! Report Abuse
Thanks to the above answerer for posting the link... that recipe sounds really good and I want to try it. Was it Hugh Fearnley-Whittingstall? He has been the Guardian's food writer for a while now. I'll look at the precipe properly later.
I just love the Weekend magazine. It really is the best lifestyle magazine available! One of the many reasons why the Guardian is far better than most of the other newspapers out there!
try this site...
http://del.icio.us/noodlepie/guardian
Contact the Guardian I'm sure they will send it to you.night cream
I found the recipe online at the guardian web site....I'm glad I looked .... it looks like a fabulous recipe !! ... I was drooling while I was reading it.... I think I'll make it tomorrow !!
Enjoy!!Guardian newspaper greek chicken recipe?
Mean't to make this best answer.can you not when it's closed?
anyway thanks scaredy.good answer.I couldn't find it on the site.Hope you made it .....It's a winner! Report Abuse
Thanks to the above answerer for posting the link... that recipe sounds really good and I want to try it. Was it Hugh Fearnley-Whittingstall? He has been the Guardian's food writer for a while now. I'll look at the precipe properly later.
I just love the Weekend magazine. It really is the best lifestyle magazine available! One of the many reasons why the Guardian is far better than most of the other newspapers out there!
try this site...
http://del.icio.us/noodlepie/guardian
Contact the Guardian I'm sure they will send it to you.
Does anyone know a great chicken recipe for two?
My parents' anniversery is coming up and I wanted to make them something special...
I am really good with chicken, but I don't know any good recipes.
please help!!!!!!Does anyone know a great chicken recipe for two?
2 boneless skinless breasts wrapped in foil with onion, garlic and some sage ,in a small oven dish, then use the juice 4 rice %26amp; vegetables , Or you can use a whole one and stuff it with moms recipe and cook potatoes and anything else around it remember what mom did and u can't fail .don't forget the gravey the best part corn starch and bisto. wait untill the juices start to get hot then mix in after u mix the dry stuff togetherpour into the hot broth yuuuuummmmmmmDoes anyone know a great chicken recipe for two?
no sorry but you can go to foodnetwork.com TONS of great and HEALTHY recipes there
My favourite way to prepare chicken is SO simple. I coat boneless chicken pieces (breast, thigh - whatever I feel like using or what's on sale) thoroughly with cajun seasoning and pop them into my preheated Black %26amp; Decker Health Zone Grill (similar to a George Foreman grill). Allow to cook until the juices run clear. Serve with side dish of choice - cajun spiced rice or anything from Zataran's (check your grocery store rice and noodles section for their little red boxes) and your favourite veggies - I like grilled zucchini.
CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.
yes 2 great choice of chicken. Bake with a bit of seasoning salt, at 340 for 45 mins. Or a half cup rice 1 half cup of water, 1 can mushroom soup , mix place chicken on top, Cover tight bake at 350 for 45 mins.
Maybe Terryiaki Chicken over white rice?
The medium size bucket at KFC?
I just made stir fry with chicken for 2. I used cut up chicken, broccoli, asain noodles, green onions, mushrooms, red peper, garlic, peas, soy sauce, toasted seasame oil and a little bit of green curry paste but you can use just about any other veggies that you want, just cut them up into little pieces and it cooks up really fast.
Do you have a wok? I made a great cashew chicken in a wok once. Cut chicken breasts into strips and cook in the wok. Cut up veggies, like broccoli, sugar snap peas, carrots, etc and throw them in after the chicken is done...throw in some cashews when it is all almost done and serve over rice. Yummmmy!
Try baking a whole chicken, cut multiple slits in both sides:
On one side, put garlic cloves in them.
On the other, drizzle honey and a LOT of paprika
Put lemon peel (about a tablespoon) in the cavity,
Bake as usual. Put halved red potatoes in the bottom of the pan towards the end (last 20 minutes). Make sure the potatoes are mostly done before you put them in; they'll then finish with the chicken. Let me know if you useit, it worked great on a turkey.
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.
Here are some of our family favorites! Enjoy!
GRILLED STUFFED CHICKEN BREAST
4 boneless chicken breast halves
4 pc. bacon, thickly sliced
fruity BBQ GLAZE, like teriyaki, Hawaiian, or cherry
4 slices Muenster Cheese, fold in 1/3s
Prepare %26amp; heat grill. With a tenderizing mallet, pound breast thin %26amp; flat. Place the folded Muenster Cheese in center. Wrap like a burrito, ends first, %26amp; secure with toothpicks. Secure one end of bacon slice to end of chicken with a toothpick, %26amp; wrap around to other end securing with toothpick. Place seam-side down directly over heat. Cook about 10 min, or until bacon crisps a bit (you may want to keep spray bottle of water handy to control flare-ups). Turn seam-side up, spread with glaze, %26amp; cover grill. Cook about 10 min more, or till bacon crisps. Serves 4.
*************************************
CAJUN STYLE ROAST CHICKEN
For each whole broiler/fryer you will need:
4 tsp. salt
2 tsp. paprika
1 1/2 tsp. cayenne
1 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. black pepper
2 lg. yellow onion, finely chopped
2 rib celery, finely chopped
Combine spices in small bowl. Rub mixture into chicken inside %26amp; out, making sure the spices are evenly distributed %26amp; rubbed into pores. Seal in a resealable bag %26amp; refrigerate for 24hrs. Stuff loosely with onion %26amp; celery %26amp; bake, uncovered, for 4 1/2 to 5 hours at 250 degrees F. (three hours unstuffed), basting occasionally.Let sit 10 minutes at room temperature %26amp; carve. I like to defat the pan juices, heat them, %26amp; pour over the white meat slices.
For Cajun Gravy:
Deglaze the pan with a splash of water. Pour into a large measuring cup. Dissolve 4 tsp. of instant Chicken bouillon in the pan water, then add enough whole Milk to equal 4 cups. Over medium heat, melt 4 T. butter or Butter Flavored Crisco. Stir in 1 tsp. Cajun Seasoning (see above spice mixture), and 6 T. flour, %26amp; cook until mixture takes on peanut butter consistency. Whisk in milk mixture, %26amp; heat until thickened.
**************************************…
GOLDEN CORRAL BOURBON CHICKEN
1 lb. chicken leg or thigh meat, cut into bite-size chunks
4-oz. soy sauce
1/2 c. brown sugar
1/2 tsp. garlic powder
1 tsp. powdered ginger
2 T. dried minced onion
1/2 c. Jim Beam Bourbon Whiskey
2 T. white wine
Mix all the marinade ingredients %26amp; pour over chicken pieces in a bowl. Cover %26amp; refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 degrees F. for 1 hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, %26amp; add white wine. Stir %26amp; add chicken. Cook for 5 minutes %26amp; serve.
**************************************…
MAMMA MIA CHICKEN
2 chickens, cut up %26amp; skinned
1 c. lemon juice
1 onion, chopped
2 c. seasoned bread crumbs
2 tsp. cheese, grated
olive oil
parsley
black pepper
Place chicken pieces in a bowl with the lemon juice. In a medium brown paper bag, put in flavored breadcrumbs, grated cheese %26amp; parsley. Shake slightly to mix. Put 3 pieces of chicken into the bag at a time %26amp; shake to coat thoroughly.
Put the chicken pieces in a baking pan with the onion. Sprinkle with pepper %26amp; drizzle with a little olive oil. Bake at 350 degrees F. for 1 hour. To serve, squeeze a little lemon juice over chicken %26amp; garnish with lemon slice, parsley, %26amp; a little grated cheese.
**************************************…
HILLBILLY JIM’S CHICKEN FRIED CHICKEN
Absolutely Heavenly! So moist %26amp; tender you can cut it with a fork!
1 egg
1 lg. chicken breast, %26amp; skinless
2 T. milk
1/2 to 1 c. flour
Lawry’s Seasoned Salt
oil for deep frying
In a bowl beat egg %26amp; add milk. In another bowl mix flour %26amp; seasoned salt. Tenderize chicken breast. Dip in egg %26amp; milk mixture, %26amp; roll in flour %26amp; salt mixture. Deep fry until light golden brown. Finish browning on dry grill or in dry skillet.
**************************************…
OVEN-FRIED CHICKEN
This is so tasty %26amp; easy, %26amp; it’s one of our favorites.
3 lb. skinless chicken pieces
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. poultry seasoning
non-stick spray or hand pumped oil
Prepare the chicken. If you use leg-quarters remove the backs, the skin %26amp; any visible fat from your chicken before you weigh it. You will need 3 lb. of prepared chicken.
Coating: combine flour %26amp; seasonings in a resealable food bag. Place the chicken, 1 or 2 pieces at a time, into the bag. Seal %26amp; shake to cover the chicken evenly with he coating. Arrange the chicken on a cookie sheet sprayed with Non-Stick Spray. When all the chicken is coated, evenly scatter any remaining flour over the top of the chicken pieces. This step is the secret to my oven-fried chicken, so be sure NOT to omit it. Spray the coated chicken with oil or Non-Stick Spray. I like the taste of Butter-Flavored spray, but any type will work. A hand-pump sprayer for cooking oil can be purchased at almost any discount store for under $5.00. I filled it with olive oil %26amp; it works great! It’s cheaper than aerosol sprays, %26amp; no added chemicals. The coating of non-stick spray sort of seals in the seasoning %26amp; flour, %26amp; gives the chicken its ';fried” chicken flavor.
Bake the chicken at 400°F. for about 45 minutes. Remove from oven %26amp; serve hot. The chicken will be tender %26amp; juicy on the inside, while the outside is crispy %26amp; well seasoned, just the way good fried chicken is supposed to be.
Yes, I know a great recipe! There will be leftovers, but I have never known them to escape. Coq au vin (chicken braised in wine sauce). It is as follows:
1 fryer, cut up, skin removed 2 Tbl. flour
3 Tbl. butter or olive oil 1 Tbl. dried parsley
2 slices bacon, minced 1-1/2 tsp. marjoram
1 cup chopped onions 1 bay leaf
1 sliced carrot 1/2 tsp. thyme
1 clove garlic, minced 1 tsp. salt
3/4 cup red wine 1/4 tsp. black pepper
3/4 cup sherry 2 sm. cans mushrooms
Heat butter or marj. in dutch oven; brown chicken; set aside. Add more butter or olive oil as needed (I use Pam), add veggies and saute' a few minutes. Add all ingredients in right column and stir well. Stir in wine and sherry. Simmer over low heat for one hour, covered. In the last 5 minutes of cooking time, add the mushrooms. Serve with Lipton Noodles %26amp; Sauce, Alfredo flavor. A little asparagus on the side, and you're good to go!
Hope you enjoy this recipe. My husband sure does. I hope you'[ll ask for more. My specialty is seafood. This didn't come out the way I wrote it. The ingredients in the right column were pushed into the left column. Hope you can figure it out.
ope you'll ask for more. My specialty is seafood.
here's a simple recipe for chicken - to be served with baked potato or rice.
LEMON CHICKEN
INGREDIENTS:
* 2 (6 pound) whole chicken, quartered
* 1 dash garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 2 onions, thinly sliced
* 2 green bell pepper, sliced
*2 lemons, juiced
* 1/2 cup white wine
* 1 pinch dried parsley
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
3. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
It doesn't say to soak the chicken in the juice overnight, but you sure could, I bet it'd be delicious and tender!
Chicken Parmesan
Serves 6
1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped
Instructions:
Preheat the oven to 350ºF
In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.
Stir in flour; and remaining parmesan cheese mixture: add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
Cornish Hens baked w/ butter %26amp; Cavendar's Greek Seasoning (can get at Wal-Mart, etc.)
Check periodically %26amp; baste w/ the juices.
Man, delicious.
I am really good with chicken, but I don't know any good recipes.
please help!!!!!!Does anyone know a great chicken recipe for two?
2 boneless skinless breasts wrapped in foil with onion, garlic and some sage ,in a small oven dish, then use the juice 4 rice %26amp; vegetables , Or you can use a whole one and stuff it with moms recipe and cook potatoes and anything else around it remember what mom did and u can't fail .don't forget the gravey the best part corn starch and bisto. wait untill the juices start to get hot then mix in after u mix the dry stuff togetherpour into the hot broth yuuuuummmmmmmDoes anyone know a great chicken recipe for two?
no sorry but you can go to foodnetwork.com TONS of great and HEALTHY recipes there
My favourite way to prepare chicken is SO simple. I coat boneless chicken pieces (breast, thigh - whatever I feel like using or what's on sale) thoroughly with cajun seasoning and pop them into my preheated Black %26amp; Decker Health Zone Grill (similar to a George Foreman grill). Allow to cook until the juices run clear. Serve with side dish of choice - cajun spiced rice or anything from Zataran's (check your grocery store rice and noodles section for their little red boxes) and your favourite veggies - I like grilled zucchini.
CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.
yes 2 great choice of chicken. Bake with a bit of seasoning salt, at 340 for 45 mins. Or a half cup rice 1 half cup of water, 1 can mushroom soup , mix place chicken on top, Cover tight bake at 350 for 45 mins.
Maybe Terryiaki Chicken over white rice?
The medium size bucket at KFC?
I just made stir fry with chicken for 2. I used cut up chicken, broccoli, asain noodles, green onions, mushrooms, red peper, garlic, peas, soy sauce, toasted seasame oil and a little bit of green curry paste but you can use just about any other veggies that you want, just cut them up into little pieces and it cooks up really fast.
Do you have a wok? I made a great cashew chicken in a wok once. Cut chicken breasts into strips and cook in the wok. Cut up veggies, like broccoli, sugar snap peas, carrots, etc and throw them in after the chicken is done...throw in some cashews when it is all almost done and serve over rice. Yummmmy!
Try baking a whole chicken, cut multiple slits in both sides:
On one side, put garlic cloves in them.
On the other, drizzle honey and a LOT of paprika
Put lemon peel (about a tablespoon) in the cavity,
Bake as usual. Put halved red potatoes in the bottom of the pan towards the end (last 20 minutes). Make sure the potatoes are mostly done before you put them in; they'll then finish with the chicken. Let me know if you useit, it worked great on a turkey.
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.
Here are some of our family favorites! Enjoy!
GRILLED STUFFED CHICKEN BREAST
4 boneless chicken breast halves
4 pc. bacon, thickly sliced
fruity BBQ GLAZE, like teriyaki, Hawaiian, or cherry
4 slices Muenster Cheese, fold in 1/3s
Prepare %26amp; heat grill. With a tenderizing mallet, pound breast thin %26amp; flat. Place the folded Muenster Cheese in center. Wrap like a burrito, ends first, %26amp; secure with toothpicks. Secure one end of bacon slice to end of chicken with a toothpick, %26amp; wrap around to other end securing with toothpick. Place seam-side down directly over heat. Cook about 10 min, or until bacon crisps a bit (you may want to keep spray bottle of water handy to control flare-ups). Turn seam-side up, spread with glaze, %26amp; cover grill. Cook about 10 min more, or till bacon crisps. Serves 4.
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CAJUN STYLE ROAST CHICKEN
For each whole broiler/fryer you will need:
4 tsp. salt
2 tsp. paprika
1 1/2 tsp. cayenne
1 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. black pepper
2 lg. yellow onion, finely chopped
2 rib celery, finely chopped
Combine spices in small bowl. Rub mixture into chicken inside %26amp; out, making sure the spices are evenly distributed %26amp; rubbed into pores. Seal in a resealable bag %26amp; refrigerate for 24hrs. Stuff loosely with onion %26amp; celery %26amp; bake, uncovered, for 4 1/2 to 5 hours at 250 degrees F. (three hours unstuffed), basting occasionally.Let sit 10 minutes at room temperature %26amp; carve. I like to defat the pan juices, heat them, %26amp; pour over the white meat slices.
For Cajun Gravy:
Deglaze the pan with a splash of water. Pour into a large measuring cup. Dissolve 4 tsp. of instant Chicken bouillon in the pan water, then add enough whole Milk to equal 4 cups. Over medium heat, melt 4 T. butter or Butter Flavored Crisco. Stir in 1 tsp. Cajun Seasoning (see above spice mixture), and 6 T. flour, %26amp; cook until mixture takes on peanut butter consistency. Whisk in milk mixture, %26amp; heat until thickened.
**************************************…
GOLDEN CORRAL BOURBON CHICKEN
1 lb. chicken leg or thigh meat, cut into bite-size chunks
4-oz. soy sauce
1/2 c. brown sugar
1/2 tsp. garlic powder
1 tsp. powdered ginger
2 T. dried minced onion
1/2 c. Jim Beam Bourbon Whiskey
2 T. white wine
Mix all the marinade ingredients %26amp; pour over chicken pieces in a bowl. Cover %26amp; refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 degrees F. for 1 hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, %26amp; add white wine. Stir %26amp; add chicken. Cook for 5 minutes %26amp; serve.
**************************************…
MAMMA MIA CHICKEN
2 chickens, cut up %26amp; skinned
1 c. lemon juice
1 onion, chopped
2 c. seasoned bread crumbs
2 tsp. cheese, grated
olive oil
parsley
black pepper
Place chicken pieces in a bowl with the lemon juice. In a medium brown paper bag, put in flavored breadcrumbs, grated cheese %26amp; parsley. Shake slightly to mix. Put 3 pieces of chicken into the bag at a time %26amp; shake to coat thoroughly.
Put the chicken pieces in a baking pan with the onion. Sprinkle with pepper %26amp; drizzle with a little olive oil. Bake at 350 degrees F. for 1 hour. To serve, squeeze a little lemon juice over chicken %26amp; garnish with lemon slice, parsley, %26amp; a little grated cheese.
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HILLBILLY JIM’S CHICKEN FRIED CHICKEN
Absolutely Heavenly! So moist %26amp; tender you can cut it with a fork!
1 egg
1 lg. chicken breast, %26amp; skinless
2 T. milk
1/2 to 1 c. flour
Lawry’s Seasoned Salt
oil for deep frying
In a bowl beat egg %26amp; add milk. In another bowl mix flour %26amp; seasoned salt. Tenderize chicken breast. Dip in egg %26amp; milk mixture, %26amp; roll in flour %26amp; salt mixture. Deep fry until light golden brown. Finish browning on dry grill or in dry skillet.
**************************************…
OVEN-FRIED CHICKEN
This is so tasty %26amp; easy, %26amp; it’s one of our favorites.
3 lb. skinless chicken pieces
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. poultry seasoning
non-stick spray or hand pumped oil
Prepare the chicken. If you use leg-quarters remove the backs, the skin %26amp; any visible fat from your chicken before you weigh it. You will need 3 lb. of prepared chicken.
Coating: combine flour %26amp; seasonings in a resealable food bag. Place the chicken, 1 or 2 pieces at a time, into the bag. Seal %26amp; shake to cover the chicken evenly with he coating. Arrange the chicken on a cookie sheet sprayed with Non-Stick Spray. When all the chicken is coated, evenly scatter any remaining flour over the top of the chicken pieces. This step is the secret to my oven-fried chicken, so be sure NOT to omit it. Spray the coated chicken with oil or Non-Stick Spray. I like the taste of Butter-Flavored spray, but any type will work. A hand-pump sprayer for cooking oil can be purchased at almost any discount store for under $5.00. I filled it with olive oil %26amp; it works great! It’s cheaper than aerosol sprays, %26amp; no added chemicals. The coating of non-stick spray sort of seals in the seasoning %26amp; flour, %26amp; gives the chicken its ';fried” chicken flavor.
Bake the chicken at 400°F. for about 45 minutes. Remove from oven %26amp; serve hot. The chicken will be tender %26amp; juicy on the inside, while the outside is crispy %26amp; well seasoned, just the way good fried chicken is supposed to be.
Yes, I know a great recipe! There will be leftovers, but I have never known them to escape. Coq au vin (chicken braised in wine sauce). It is as follows:
1 fryer, cut up, skin removed 2 Tbl. flour
3 Tbl. butter or olive oil 1 Tbl. dried parsley
2 slices bacon, minced 1-1/2 tsp. marjoram
1 cup chopped onions 1 bay leaf
1 sliced carrot 1/2 tsp. thyme
1 clove garlic, minced 1 tsp. salt
3/4 cup red wine 1/4 tsp. black pepper
3/4 cup sherry 2 sm. cans mushrooms
Heat butter or marj. in dutch oven; brown chicken; set aside. Add more butter or olive oil as needed (I use Pam), add veggies and saute' a few minutes. Add all ingredients in right column and stir well. Stir in wine and sherry. Simmer over low heat for one hour, covered. In the last 5 minutes of cooking time, add the mushrooms. Serve with Lipton Noodles %26amp; Sauce, Alfredo flavor. A little asparagus on the side, and you're good to go!
Hope you enjoy this recipe. My husband sure does. I hope you'[ll ask for more. My specialty is seafood. This didn't come out the way I wrote it. The ingredients in the right column were pushed into the left column. Hope you can figure it out.
ope you'll ask for more. My specialty is seafood.
here's a simple recipe for chicken - to be served with baked potato or rice.
LEMON CHICKEN
INGREDIENTS:
* 2 (6 pound) whole chicken, quartered
* 1 dash garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 2 onions, thinly sliced
* 2 green bell pepper, sliced
*2 lemons, juiced
* 1/2 cup white wine
* 1 pinch dried parsley
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
3. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
It doesn't say to soak the chicken in the juice overnight, but you sure could, I bet it'd be delicious and tender!
Chicken Parmesan
Serves 6
1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped
Instructions:
Preheat the oven to 350ºF
In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.
Stir in flour; and remaining parmesan cheese mixture: add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
Cornish Hens baked w/ butter %26amp; Cavendar's Greek Seasoning (can get at Wal-Mart, etc.)
Check periodically %26amp; baste w/ the juices.
Man, delicious.
West indies curry chicken,stew fish,oxtails recipes please help?
West Indian Curry
Ingredients
1/4 c onion, minced
3 tb butter or marg.
3 tb flour
1 1/4 ts curry powder
3/4 ts salt
1/4 ts powdered ginger
3/4 ts sugar
1 bouillon cube
1/2 c boiling water
1 c milt
2 c shrimp meat or chicken
-cooked
1 ts lemon juice
Instructions
Saute onion in butter. Stir in flour, all the seasonings and sugar. Add bouillon, dissolved in the boiling water. Add milk. cook over boiling water, stirring until smooth and thick. Add cubed meat or shrimp and lemon juice. Heat.
Fish Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 Pounds Red Snapper -- 1.5'; Cubes (Or Cod)
5 Medium Potato -- Peeled, 1/4'; Slices
2 Medium Tomatoes -- Peeled And Chopped
1 Large Onion -- Thin Rings
2 Stalks Celery -- Sliced
5 Cloves Garlic -- Minced
2 Tablespoons Fresh Parsley -- Chopped
1 1/2 Teaspoons Salt -- Or To Taste
1 Medium Bay Leaf
1/4 Teaspoon Black Pepper
1/4 Teaspoon Red Pepper Flakes
1/8 Teaspoon Fennel Seeds
1 Piece Orange Rind -- 2.5'; Piece
1 Tablespoon Olive Oil
8 Cups Water
Put fish on bottom of large shallow pot. Cover with potatoes, tomatoes, onion, celery, garlic, and parsley. Sprinkle with seasonings and oil. Bring water to a boil. Use just enough boiling water to cover the ingredients. Cook 20 minutes, covered. Let sit one hour, covered. Check potatoes with a fork to see if they are done. Reheat if necessary and serve. Even better the second day.
Fabulous Oxtail Recipe
3 oxtails
3 carrots
3 medium-size onions
3 stalks celery
1/4 cup olive oil
2 tablespoons butter
2 tablespoons flour
6 tablespoons plum jam
3 tablespoons brown sugar
2 cups beef stock
2 cups red wine
salt %26amp; pepper
# Trim fat from the ox tails and cut into sections between the joints.
# Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
# Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
# Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
# Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
# Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
# (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
# NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.West indies curry chicken,stew fish,oxtails recipes please help?
Curry Chicken
1/4 cup butter
1/2 cup honey
2 tablespoons curry powder
1/4 cup Dijon mustard
4-6 boneless skinless chicken breasts
preheat oven to 350.
heat butter, honey, dijon mustard, and curry together in a pan.
place chicken in a baking dish and pour sauce over chicken.
bake for 50-55 mins.
This is fantastic served over rice!!!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Dad's Fish Stew Recipe
6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato (about 1 medium sized tomato)
8 oz of clam juice (or shellfish stock)
2/3 cup dry white wine
1 1/2 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper
2 tsp of tomato paste.
1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and saut茅 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.
2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Ladle into bowls and serve.
Serves 4.West indies curry chicken,stew fish,oxtails recipes please help?
OLD - TIME OXTAIL STEW
2 lb. oxtails, cut in 1 1/2 inch lengths
Flour
2 tbsp. oil
1 onion
1 (16 oz.) can tomatoes
1 (10 1/2 oz.) can condensed beef broth
8 sm. onions
4 potatoes, pared %26amp; quartered
4 carrots, pared %26amp; quartered
1 can green beans
Salt %26amp; pepper
Coat meat with flour and brown in oil. Add sliced onion, tomatoes and broth, salt and pepper. Cover and simmer 2 hours. Add remaining ingredients, cover and simmer 1 hour. Skim off fat. Thicken broth. Serves 6.
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CURRY CHICKEN
5 lbs. hind quarter or whole chicken
1/8 c. salt
1 tsp. black pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (6 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 lbs. potatoes (reg. or sweet)
2 tbsp. oil
Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.
Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).
Add garlic and chicken at the same time and saute chicken for 10 minutes. Add curry powder and continue sauteing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.
Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread!
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FISH STEW
3 lb. fish, cut for stewing (may put in cheesecloth to keep bones out of stew)
5 to 7 lb. potatoes, sliced
3 med. onions, sliced or chopped
3 cans Campbell's tomato soup or 1 can tomato paste
1 lb. bacon, cut in med. pieces
12 eggs
Salt %26amp; pepper to taste
Red crushed pepper (1 tbsp.)
1 to 1 1/2 lb. shrimp (opt.)
In a large pot or iron witch pot, put bacon in. Cook until almost done. Remove bacon and set aside. Add 2 quarts water and 1 can tomato soup. Add fish in cheesecloth. Layer with potatoes, onions, bacon, salt and pepper. Add 1 more can tomato soup.
Layer ingredients as before, adding 1/2 teaspoon crushed red pepper. Layer again with remaining ingredients and cover last layer with enough water to cover stew. Cook over medium for 1 hour. Let stew come to a slow boil. NEVER STIR STEW. When potatoes are almost done, add eggs one at a time. Cook until eggs are done (20 minutes). Add shrimp last
Hope enjoy all three.
Ingredients
1/4 c onion, minced
3 tb butter or marg.
3 tb flour
1 1/4 ts curry powder
3/4 ts salt
1/4 ts powdered ginger
3/4 ts sugar
1 bouillon cube
1/2 c boiling water
1 c milt
2 c shrimp meat or chicken
-cooked
1 ts lemon juice
Instructions
Saute onion in butter. Stir in flour, all the seasonings and sugar. Add bouillon, dissolved in the boiling water. Add milk. cook over boiling water, stirring until smooth and thick. Add cubed meat or shrimp and lemon juice. Heat.
Fish Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 Pounds Red Snapper -- 1.5'; Cubes (Or Cod)
5 Medium Potato -- Peeled, 1/4'; Slices
2 Medium Tomatoes -- Peeled And Chopped
1 Large Onion -- Thin Rings
2 Stalks Celery -- Sliced
5 Cloves Garlic -- Minced
2 Tablespoons Fresh Parsley -- Chopped
1 1/2 Teaspoons Salt -- Or To Taste
1 Medium Bay Leaf
1/4 Teaspoon Black Pepper
1/4 Teaspoon Red Pepper Flakes
1/8 Teaspoon Fennel Seeds
1 Piece Orange Rind -- 2.5'; Piece
1 Tablespoon Olive Oil
8 Cups Water
Put fish on bottom of large shallow pot. Cover with potatoes, tomatoes, onion, celery, garlic, and parsley. Sprinkle with seasonings and oil. Bring water to a boil. Use just enough boiling water to cover the ingredients. Cook 20 minutes, covered. Let sit one hour, covered. Check potatoes with a fork to see if they are done. Reheat if necessary and serve. Even better the second day.
Fabulous Oxtail Recipe
3 oxtails
3 carrots
3 medium-size onions
3 stalks celery
1/4 cup olive oil
2 tablespoons butter
2 tablespoons flour
6 tablespoons plum jam
3 tablespoons brown sugar
2 cups beef stock
2 cups red wine
salt %26amp; pepper
# Trim fat from the ox tails and cut into sections between the joints.
# Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
# Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
# Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
# Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
# Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
# (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
# NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.West indies curry chicken,stew fish,oxtails recipes please help?
Curry Chicken
1/4 cup butter
1/2 cup honey
2 tablespoons curry powder
1/4 cup Dijon mustard
4-6 boneless skinless chicken breasts
preheat oven to 350.
heat butter, honey, dijon mustard, and curry together in a pan.
place chicken in a baking dish and pour sauce over chicken.
bake for 50-55 mins.
This is fantastic served over rice!!!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Dad's Fish Stew Recipe
6 Tbsp olive oil
1 cup of chopped onions
2 large garlic cloves, chopped
2/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato (about 1 medium sized tomato)
8 oz of clam juice (or shellfish stock)
2/3 cup dry white wine
1 1/2 lb fish fillets (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces
Touch of dry oregano, Tabasco, thyme, pepper
2 tsp of tomato paste.
1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and saut茅 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.
2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Ladle into bowls and serve.
Serves 4.West indies curry chicken,stew fish,oxtails recipes please help?
OLD - TIME OXTAIL STEW
2 lb. oxtails, cut in 1 1/2 inch lengths
Flour
2 tbsp. oil
1 onion
1 (16 oz.) can tomatoes
1 (10 1/2 oz.) can condensed beef broth
8 sm. onions
4 potatoes, pared %26amp; quartered
4 carrots, pared %26amp; quartered
1 can green beans
Salt %26amp; pepper
Coat meat with flour and brown in oil. Add sliced onion, tomatoes and broth, salt and pepper. Cover and simmer 2 hours. Add remaining ingredients, cover and simmer 1 hour. Skim off fat. Thicken broth. Serves 6.
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CURRY CHICKEN
5 lbs. hind quarter or whole chicken
1/8 c. salt
1 tsp. black pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (6 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 lbs. potatoes (reg. or sweet)
2 tbsp. oil
Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.
Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).
Add garlic and chicken at the same time and saute chicken for 10 minutes. Add curry powder and continue sauteing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.
Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread!
@@@@@@@@@@@@@@@@
FISH STEW
3 lb. fish, cut for stewing (may put in cheesecloth to keep bones out of stew)
5 to 7 lb. potatoes, sliced
3 med. onions, sliced or chopped
3 cans Campbell's tomato soup or 1 can tomato paste
1 lb. bacon, cut in med. pieces
12 eggs
Salt %26amp; pepper to taste
Red crushed pepper (1 tbsp.)
1 to 1 1/2 lb. shrimp (opt.)
In a large pot or iron witch pot, put bacon in. Cook until almost done. Remove bacon and set aside. Add 2 quarts water and 1 can tomato soup. Add fish in cheesecloth. Layer with potatoes, onions, bacon, salt and pepper. Add 1 more can tomato soup.
Layer ingredients as before, adding 1/2 teaspoon crushed red pepper. Layer again with remaining ingredients and cover last layer with enough water to cover stew. Cook over medium for 1 hour. Let stew come to a slow boil. NEVER STIR STEW. When potatoes are almost done, add eggs one at a time. Cook until eggs are done (20 minutes). Add shrimp last
Hope enjoy all three.
I am looking for a healthy fried chicken recipe.?
I would prefer to cook the chicken in a fring pan and not the oven.I am looking for a healthy fried chicken recipe.?
This sounds gross but it has now become my new favorite chicken recipe..
6 chicken tenders (no skin or bones)
1/4 cup pureed broccoli
1 egg
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper
3 tbs olive oil
Puree your broccoli till runny..wash chicken and pat dry with paper towel. salt and pepper chicken..in a med bowl add broccoli and and egg stir till blended.in another larger bowl add bread crumbs and cheese mix well
roll broccoli covered chicken in mixture and coat well..place in heated frying pan with olive oil cook on med heat till both sides are browned..remove from pan and let sit for 4 mins and eat..it is so good ..hope you like it..Plus..you can't taste the broccoli..if you have picky eaters don't tell then whats in it and just see the reaction.I am looking for a healthy fried chicken recipe.?
I hate to say it, but frying isn't all that bad if the temperature is correct. If the temp isn't right, then the fat gets absorbed, when the temperature is perfect, it creates a seal immediately and no further fat can absorb into the chix. Around 375 should do it.
Use a sunflower or other light oil instead of a higher fat oil like peanut....
Well you can make chicken salad it's helthy and it tastes good
An alternative to frying is baking. Do the chicken the same as if you're preparying it to fry....lay it on a cookie sheet and place in the oven at 375 degrees.
Make sure that the oil is hot enough before you put the meat in the pan. if not, the oil will saturate into the breading and meat and cause it to be extra greasy. Try looking up recipes for oven fried chicken. They tend to be less greasy.
The whole problem with frying is that most people do not let their oil get hot enough before placing the chicken in to fry.
When you have your oil hot enough it fries the chicken and does not soak into the chicken.
A real good way to make sure your oil is hot enough to put that first piece in is to take a wooden spoon and insert the tip in the oil. If it bubbles around the end of the wooden spoon the oil is ready. No need for those expensive thermometers.
Make an egg bath with egg, hot sauce and mustard. Depending on the amount of chicken depends on how much egg bath you need. Whisk it all together and dip the chicken pieces in and out and then coat with seasoned flour.
Place the chicken in the hot oil and fry up to a golden brown.
You will not taste the hot sauce and the mustard allows the chicken to have the prettiest golden color when fried.
And, if I am going to fry I am going to fry with Crisco oil.
Lemon chicken: Use Chicken breasts with no skin and bone, white flower and 1 juicy lemon (juiced) + a spoon of oil (I like olive oil but sunflower oil does the job too!). Cut the breasts of chicken in thin layers or strips. Pass them in the flower, heat up the oil. When the oil is hot, put the chicken in and straight away add the lemon jouice. The more jouice you use, the more lemony the taste. I like it very lemony but it is up to you.
Let fry till the chicken is cooked being carefull not to burn it (the flower can get easily burnt).
You can also use white wine insted of lemon juice, to get a different type of taste.
Hope you'll like it!
Fryed foods are never healthy , but you can put just a bit of oil in your pan to fry chic. fry on high for just a couple of min. to brown it , then put water in it ,cover and cook it on the stove the remander of the time .( keep adding water as it goes down ) It'll be so tender it'll fall off the bone .
Dear Rosey: cooking in the frying pan isn't exactly the healthiet but if you must use canola oil...you can mix several spices like dill seed, paprika(generous amount), salt %26amp; pepper, marjoram etc mix the chicken and spices in a baggie and put on low in pan or remove the skin cook with tumeric an sesame seed oil and a dash of diet soya sauce(less sodium)...gotta go now getting hungry....i'm on a diet and fried chicken has over 360cal just for the breast...have fun...check the web lots of recipes to soot all needs...the foodnetwork for one...
fry with conala oil or peanut oil
This sounds gross but it has now become my new favorite chicken recipe..
6 chicken tenders (no skin or bones)
1/4 cup pureed broccoli
1 egg
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper
3 tbs olive oil
Puree your broccoli till runny..wash chicken and pat dry with paper towel. salt and pepper chicken..in a med bowl add broccoli and and egg stir till blended.in another larger bowl add bread crumbs and cheese mix well
roll broccoli covered chicken in mixture and coat well..place in heated frying pan with olive oil cook on med heat till both sides are browned..remove from pan and let sit for 4 mins and eat..it is so good ..hope you like it..Plus..you can't taste the broccoli..if you have picky eaters don't tell then whats in it and just see the reaction.I am looking for a healthy fried chicken recipe.?
I hate to say it, but frying isn't all that bad if the temperature is correct. If the temp isn't right, then the fat gets absorbed, when the temperature is perfect, it creates a seal immediately and no further fat can absorb into the chix. Around 375 should do it.
Use a sunflower or other light oil instead of a higher fat oil like peanut....
Well you can make chicken salad it's helthy and it tastes good
An alternative to frying is baking. Do the chicken the same as if you're preparying it to fry....lay it on a cookie sheet and place in the oven at 375 degrees.
Make sure that the oil is hot enough before you put the meat in the pan. if not, the oil will saturate into the breading and meat and cause it to be extra greasy. Try looking up recipes for oven fried chicken. They tend to be less greasy.
The whole problem with frying is that most people do not let their oil get hot enough before placing the chicken in to fry.
When you have your oil hot enough it fries the chicken and does not soak into the chicken.
A real good way to make sure your oil is hot enough to put that first piece in is to take a wooden spoon and insert the tip in the oil. If it bubbles around the end of the wooden spoon the oil is ready. No need for those expensive thermometers.
Make an egg bath with egg, hot sauce and mustard. Depending on the amount of chicken depends on how much egg bath you need. Whisk it all together and dip the chicken pieces in and out and then coat with seasoned flour.
Place the chicken in the hot oil and fry up to a golden brown.
You will not taste the hot sauce and the mustard allows the chicken to have the prettiest golden color when fried.
And, if I am going to fry I am going to fry with Crisco oil.
Lemon chicken: Use Chicken breasts with no skin and bone, white flower and 1 juicy lemon (juiced) + a spoon of oil (I like olive oil but sunflower oil does the job too!). Cut the breasts of chicken in thin layers or strips. Pass them in the flower, heat up the oil. When the oil is hot, put the chicken in and straight away add the lemon jouice. The more jouice you use, the more lemony the taste. I like it very lemony but it is up to you.
Let fry till the chicken is cooked being carefull not to burn it (the flower can get easily burnt).
You can also use white wine insted of lemon juice, to get a different type of taste.
Hope you'll like it!
Fryed foods are never healthy , but you can put just a bit of oil in your pan to fry chic. fry on high for just a couple of min. to brown it , then put water in it ,cover and cook it on the stove the remander of the time .( keep adding water as it goes down ) It'll be so tender it'll fall off the bone .
Dear Rosey: cooking in the frying pan isn't exactly the healthiet but if you must use canola oil...you can mix several spices like dill seed, paprika(generous amount), salt %26amp; pepper, marjoram etc mix the chicken and spices in a baggie and put on low in pan or remove the skin cook with tumeric an sesame seed oil and a dash of diet soya sauce(less sodium)...gotta go now getting hungry....i'm on a diet and fried chicken has over 360cal just for the breast...have fun...check the web lots of recipes to soot all needs...the foodnetwork for one...
fry with conala oil or peanut oil
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