Olive garden chicken alfredo recipe?

i would like the recipe and to kno what heavy cream isOlive garden chicken alfredo recipe?
this site won't let you cut %26amp; paste, but here's the link for the recipe:





http://www.topsecretrecipes.com/recipede鈥?/a>Olive garden chicken alfredo recipe?
What is wrong with that morbidly disturbed person. I too would like the receipe.
I don't have the recipe (but it sounds good)!





Heavy cream is whipping cream ... so many things are called different names anymore. Anything with more cream in it than half and half (light cream) is heavy cream. And there is NO SUCH THING as fat-free half and half or fat-free heavy cream.





Good luck with finding the recipe.

Chicken Cactus Chili Recipe?

Does any one have a Recipe for Chicken Cactuc Chili or Chicken Nopal Chili (nopal is another word for cactus in mexico) please someone help!Chicken Cactus Chili Recipe?
CHICKEN-CACTUS CHILI





Ingredients:


陆 onion, diced


陆 cup sliced or diced nopales cactus


1.5 pounds chicken, diced


1 tablespoon chili powder


1 can diced tomatoes


1 can chili beans


1 (small) can tomato sauce





In a pan, saut茅 the onions until they鈥檙e soft. Add the cactus and chicken and continue saut茅ing until the chicken is fully cooked. While the chicken is cooking, you may want to add black pepper, red pepper, or any other seasonings that you feel are appropriate.





Once the chicken is ready, dump in the tomatoes (don鈥檛 drain their juices), tomato sauce, and chili beans. Add the chili powder and stir it all together. Put a cover on it; let it simmer for 20 minutes and you鈥檒l be ready to treat yourself to a unique and delicious chili.Chicken Cactus Chili Recipe?
You can try making it w/ garbanzo beans:





Hot Cactus and Garbanzo Chili





Ingredients (use vegan versions):





2 cups (475 mL) garbanzos (chick peas), cooked,


1 medium onion, chopped


1 jalapeno, sliced thin, with seeds


1 cup (235 mL) corn, frozen,


1 can 14 oz, (400 mL) diced tomatoes, undrained


1 cup (235 mL), nopalitos (jarred prickly pear cactus), rinsed and drained


1/2 tablespoon minced garlic


2 cups vegetable bouillon


1/2 tablespoon dried basil


1/2 teaspoon ground cayenne


1/4 teaspoon ground clove


1/4 teaspoon ground cinnamon


1/2 teaspoon salt





Directions:





In large saucepan, fry onion, garlic, and jalapeno in 2 tablespoons canola oil till onion is soft.





Add all other Ingredients, and heat to a boil.





Reduce heat, cover and simmer for 1/2 hour. Remove cover and simmer till thickened (about another 1/2 hour).





Serve with warmed tortillas.





Serves: 2





Preparation time: 1 hour
(L)


MEXICAN CHICKEN CHILI





1/2 lb. ground chicken


1/3 cup chopped onion


1/3 cup chopped green pepper


1 - 14 oz. can chopped tomatoes


1 - 14 oz. can red kidney beans


1 - can chopped mushrooms


1 - small can tomatoe paste


1/8 tsp. pepper, oregano, cayenne





Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.


Serve with toast or dinner rolls.





Can also be cooked in a slow cooker.
try this link:





http://www.associatedcontent.com/article鈥?/a>
Jake...don't use tomato product or chile powder mixes...they'll darken the batch...also, no beef stock or red wine...adapt one of the suggested chile recipes and you'll figure it out...cheers!

I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?

This is a asian, I think Chinese rice dish. If anyone knows, please send me the recipe. Thanks.I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
Combination Fried Rice Recipe





Ingredients:





1/2 cup chicken, cooked and diced


1/2 cup beef strips, cooked and diced


1/2 cup pork strips, cooked and diced


1/2 cup cocktail shrimp


1 tablespoon soy sauce


1 cup uncooked slow cook rice


1/4 cup salad oil


2 1/2 cups chicken broth


1/2 cup green onion, chopped


1/4 cup celery, thinly sliced


2 eggs, slightly beaten


1/2 cup lettuce, finely shredded





Directions:





Combine meats and soy sauce let stand 15 minutes. Cook rice in hot oil over medium heat until golden brown (may smoke) stir frequently.





Reduce heat, add meats ,soy sauce mixture and broth to rice simmer covered 20-25 minutes or until rice is tender. Remove cover last few minutes to allow evaporation. Stir in onion and celery cook uncovered until liquid is absorbed. Push rice mixture to side add eggs and scramble. Blend egg into rice. Stir in lettuce, shrimp and serve immediately.








Chinese Fried Rice Delux Recipe





Ingredients:





6 tablespoons cooking oil


2 eggs


1 teaspoon salt


2 scallions, chopped


1/2 cup fresh shrimp, shelled, deveined and diced


4 cups cold, cooked rice (preferably long-grain white rice)


1/2 cup cooked peas


1/4 cup canned diced bamboo shoots


1/4 cup diced boiled ham


1/2 cup diced cooked chicken


1/2 cup diced Chinese roast pork or left-over roast beef or veal


2 tablespoons soy sauce





Directions:





The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.





Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon salt and scramble in oil until firm, breaking into small pieces. Remove and reserve. Heat remaining oil. Add scallion and shrimp and remaining salt.





Cook until shrimp shows pink. Break up lumps of cold cooked rice. Add to shrimp. Stir until rice is heated and the grains of rice are separated.





Make a hole in the center of the rice. Add all the rest of the ingredients except soy sauce. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and pepper to taste. Garnish with additional chopped scallions if desired.





http://www.cdkitchen.com/recipes/recs/47鈥?/a>


(*-*)I am looking for a fried rice recipe with shrimp, pork, chicken and vegetables?
soon as you recieve and answer please forward it to me as well. i also want to have the recipe for,a fried rice recipe with shrimp,pork,chicken and vedetables.
1/2 c. boiled chicken, flaked


1/2 c. boiled shrimp, sliced in long strips


1/2 c. boiled pork, sliced in long strips


1/2 c. boiled ham, sliced in long strips


1/2 c. string beans, sliced thin


1 c. shredded cabbage


1/2 c. carrots, sliced thin


1 1/2 tbsp. soy sauce


4 segments of garlic


1 onion, sliced


1 c. chicken broth


2 hard boiled eggs, sliced


2 Chinese sausages, fried %26amp; sliced thin


2 bundles rice sticks


Lemon juice to taste (opt.)


Salt %26amp; pepper to taste





Put 3 tablespoons of oil in large pan. Fry separately the garlic and onion. Add chicken, shrimp, pork, ham; set aside a portion of each. To the rest add soy sauce, chicken broth and simmer for 6 minutes. Add vegetables; mix well and simmer until almost dry. Wash rice sticks and add to mixture. Arrange on a platter garnish with previously set aside fried garlic, onion, pork, shrimp and ham. Slice hard boiled eggs and Chinese sausages on top.
search for yang chow fried rice.
often called ';Young Chow , House Fried,'; or commonly the name of the restaurant. Basically a kitchen sink combo, very good recipes above.
this is easy. fry some minced garlic and add 2 eggs and fry well. add minced chicken, pork shrimp and vegetables. sirfry till meat is cooked. add some cooked rice, add light soya sauce and salt and pepper for seasoning. fry really well till the fragrance reaches you. at least 15 mins of frying. then top up with fried shallots and spring onions and serve.


bon apetite

Good recipe for chicken and rice? Please HELP!!!?

I am makin a chicken and rice combo for a family reunion, cuz my mom can't cook! LOL. If you have any good recipes for it i would love to know how to make it! Thanks a ton, and please include ingredients and how to make it! Please post all you know, THANKS, and God bless!Good recipe for chicken and rice? Please HELP!!!?
MUSHROOM CHICKEN AND RICE





1 cooked, chicken, cut in pieces


1 can of mushroom soup


1 can French onion soup


2 cans water


2 c. Minute rice





Combine soups, water, and rice. Add chicken and bake in slow oven (300 degrees) for about one hour. It's terrific





PARMESAN OVEN - FRIED CHICKEN WITH


YELLOW RICE





2 to 3 lb. broiler, cut for frying or 3 chicken breasts, cut in halves


1 c. flour


2 tsp. salt


1/4 tsp. pepper


2 tsp. paprika


2 tbsp. fat or oil


2 eggs, slightly beaten


2/3 c. grated Parmesan cheese


1/3 c. fine dry bread crumbs


2 tbsp. butter





Heat oven to 400 degrees. Coat chicken with mixture of flour, salt, pepper and paprika. Dip in mixture of eggs and milk beaten together. Roll in Parmesan cheese and bread crumb mixture. Let stand 5 to 10 minutes.


Meanwhile, melt butter and fat in shallow baking pan in heated oven. Place coated chicken, skin-side-down in pan. Bake 30 minutes. Turn skin-side-up and continue baking until tender, about 30 minutes. Makes 6 servings. The rice recipe may be used white or yellow with the chicken.








YELLOW RICE (for Parmesan chicken) :


1 c. rice


2 c. chicken broth


1 tsp. salt


2 tsp. food coloring





(Turmeric may be a suitable substitute for part of the food coloring.) Combine rice, broth, food coloring and salt in 3 quart saucepan that has a tight fitting cover. Bring to boil and stir once or twice. Lower heat to simmering, cover and cook about 15 minutes without removing lid or stirring. Test rice and if not quite tender, replace lid and cook 2 to 6 minutes longer. Remove from heat, and from saucepan. Fluff rice with fork or slotted spoon.Good recipe for chicken and rice? Please HELP!!!?
Arroz Con Pollo








Chicken:


3 Tbsp olive oil


1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry


1/2 cup of flour for dredging


Salt


Freshly ground black pepper


Paprika





Rice:


2 tablespoons olive oil (can use up to 1/4 cup)


1 medium yellow onion, chopped


1 garlic clove, minced


2 cups of medium or long-grain white rice


3 cups chicken stock


1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained


Pinch of oregano


1 teaspoon salt





Prep:


1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.





2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.








3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.





Serves 4-6.
bake chicken with some saffron rice





SAFFRON RICE


2 3/4 cups warm chicken stock


1/2 teaspoon saffron threads


2 1/2 tablespoons olive oil


1/4 cup chopped onions


3/4 cup Arborio rice, rinsed


Salt and pepper


2 tablespoons butter


1 teaspoon cream


2 tablespoons grated Parmesan





Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown. Add the rice, stir to completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the heat, and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon.


When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese. Season and serve as an accompaniment, especially for braised lamb dishes.





BAKED CHICKEN





2 cups cornflake crumbs


1/2 cup grated Parmesan


2 teaspoons salt


1/2 teaspoon ground cayenne pepper


3 eggs


24 skinless chicken drumsticks (about 4 ounces each)





Preheat oven to 350 degrees F.


Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.





Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.





Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
I make this about twice a month, my family loves it, and it's great for when you don't have a lot of time: 4 Chicken Breasts, 2 cups of cooked white rice (minute rice works just as well) 2 cans of cream of mushroom soup, and a handful or 2 of fresh, washed mushrooms.


Cook the chicken, then shred. Add the rice to the shredded chicken, then the mushrooms, then the 2 cans of soup. (just the soup, not milk or water). Cook until the mushrooms are tender and enjoy.


This recipe can be cut in half for 2-3 people, or doubled for a large party. The recipe here feeds 4-5 people easily.
A baked chicken and rice recipe.


INGREDIENTS:


2 frying chickens, cut up


2 1/2 cups long-grain rice


1 green bell pepper, sliced


1 med onion, chopped


1 teaspoon saffron


1 jar (2 oz) pimiento, chopped


2 tablespoons olive oil


1 clove garlic, minced


1 package green peas, frozen, 10 ounces


5 cups water


2 teaspoons salt





PREPARATION:


Saute green pepper and onion in olive oil until tender. Put in a large roasting pan; add all ingredients except chicken and mix together thoroughly. Sprinkle chicken pieces with salt and place on top of the rice mixture, skin side up.


Cover and cook at 400 degrees for 1 1/2 hours. Remove cover and cook an additional 5 minutes.


Serves 8.
Take a whole chicken and of course clean it inside and out , and put into a good size pot with hot water and salt and pepper to taste and then add either rice or biscuit dough %26lt; your choice and let cook the rice / dough of choice for about thirty minute , the chicken will take longer than that , but when it's done you will either chicken and dumplins made from the


biscuit dough %26lt; store bought if you can't do it from scratch get those biscuits that you get from the store and that put you into the oven to cook %26lt; any of those biscuits will work , but get a least a few cans of them cause they will shrink when they cook anyways just pop those open and put in with the chicken and cook until done will be firm but soft and then there's the rice like i said cook at least thirty minutes with it , you can do two meals this way and even freeze one of them if you get more than one chicken of course. HOPE THIS HELPS .
This one is easy and delicious:





1 chicken, cut up and washed/pat dry


or your favorite chicken pieces (ie all thighs and legs)


1 C uncooked brown or white quick cooking rice


1 Can cream of mushroom soup


1 soup can filled with 1/2 milk and 1/2 water


1 pkg dry onion soup mix


S%26amp;P,optional





For added color, brown the chicken first, but is optional. Mix well in a bowl the cream of mushroom soup,milk/water and the dry onion soup mix. Reserve about 1/4 cup. Stir in the rice to the rest, then pour on the bottom of a 9';x13'; pan (sprayed with veg oil to prevent sticking). Layer the chicken pieces on top, S%26amp;P if desired, and then pour the 1/4 cup reserved mixture to cover the chicken. Bake, covered with foil, at 350 degrees for 45 minutes, remove the foil and continue baking for another 15 minutes.
Here's one, Campbell's has a lot of tastey recipes!


1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)


1 1/3 cups water


3/4 cup uncooked regular long-grain white rice


2 cups fresh or frozen vegetables


1/2 tsp. onion powder


4 skinless, boneless chicken breast halves


1/2 cup shredded Cheddar cheese











Directions:











1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.





2. Top with chicken. Season chicken as desired. Cover.





3. Bake at 375°F. for 45 min. or until done. Top with cheese.
Crisp and Creamy Baked Chicken





4 small boneless skinless chicken breast


6 tablespoons Shake'n'Bake mix


2/3 cup cream of celery soup


1/4 cup milk


1 cup Kraft Shredded Cheddar and Monterey Jack Cheese


2 2/3 cups Minute Rice (white or brown)





Preheat 400F


1. coat chicken with Shake'n'Bake mix; place in single layers in greased baking dish.


2. Bake 25 mins. or until chicken is cooked.


3. Beat soup and milk together. Pour evenly over cooked chicken; sprinkle with cheese.


Bake additional 5 minutes or until cheese is melted and soup bubbly.


4. Serve with rice.





I LOVE this because it's SO simple to make. You may already have these ingredients!
Dont cook chicken. Buy it from shop and just eat it.
try looking on foodnetwork.com or kraft.com. I find that kraft.com has the quickest and easiest recipes.


Have fun at your reunion!!
If you like spicy, you'll love this.





Salsa chicken





1 jar of salsa (ur favorite kind)


chicken


1 box of rice (instant is better)





in a baking pan, put a bed of UNCOOKED rice. place chicken on top, then cover with salsa. cook til chicken is all the way done. the salsa and the juice from the chicken will cook the rice. its really good. you need to put it in an oven i think 350, when rice and chicken is done, ur done.


___________________________________





Grilled chicken w/ rice and veggies (and cheese sauce)





Grill chicken breasts with green peppers, onions, etc





cook rice while also cooking the following recipe:





INGREDIENTS





2 tablespoons butter


2 tablespoons all-purpose flour


1 cup milk


1 cup shredded cheese, such as cheddar or swiss


Salt and pepper to taste


Melt the butter in a medium saucepan over medium heat. Stir in the flour, being sure to combine it with the butter very well, to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 to 15 minutes. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired.





Notes: For a thinner sauce, add a little more milk. For a milder cheese flavor, add less cheese. Add other seasonings as desired.
http://allrecipes.com/
11

matte lipstick

Can anyone tell me a good (authentic) recipe for Kung Pao Chicken?

I need sauce and marinade ingredients only. I know how to prepair the chicken.Can anyone tell me a good (authentic) recipe for Kung Pao Chicken?
allrecipes.comCan anyone tell me a good (authentic) recipe for Kung Pao Chicken?
Kung Pao Chicken





RECIPE INGREDIENTS





1 1/2 lbs boneless, skinless chicken breasts (about 4), cut into bite size 1/2-inch pieces


5 tablespoons soy sauce


2 tablespoons sherry


1 tablespoon plus 2 teaspoons cornstarch


2 teaspoons sugar


2 tablespoons white wine vinegar or rice vinegar


2 teaspoons toasted sesame oil


1/3 cup water


2 tablespoons cooking oil


1/2 cup peanuts


4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces


1/4 teaspoon dried red pepper flakes





RECIPE METHOD








In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.





In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.





In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.





VARIATION


Cashew Chicken: Substitute the same amount of cashews for the peanuts
recipe.com or chef.com


great sources
Dunno..

What is a good easy recipe for Homemade Chicken Noodle soup?

I am sick and miserable... I haven't stopped sneezing... my cell phone drowned... my mother isn't home... and I want soup!!! I curse my cold... curse it!





Please leave a link or write the recipe in...What is a good easy recipe for Homemade Chicken Noodle soup?
30 minute chicken noodle soup (from FoodTV, Rachael Ray)


Recipe #2867019 ratings


From show of 5/16/02.











4-6 servings 2 quarts 30 min 15 min prep





2 tablespoons extra-virgin olive oil (2 turns around the pan)


2 medium carrots, peeled and chopped


1 parsnip, peeled and chopped


1 medium onion, chopped


2 celery ribs, chopped


2 fresh bay leaves or dried bay leaves


salt and pepper


6 cups good quality chicken stock


1 lb chicken breast tenders, diced (the average weight of 1 package)


1/2 lb wide egg noodles


1/4 cup fresh parsley, chopped


1/4 cup fresh dill, chopped





Place a large pot over moderate heat and add extra-virgin olive oil.


Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.


Add bay leaves and season vegetables with salt and pepper, to taste.


Add stock to the pot and raise flame to bring liquid to a boil.


Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.


Cook chicken 2 minutes and add noodles.


Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.


Stir in parsley and dill, remove bay leaves and serve.


This is a thick soup.


Add up to 2 cups of water if you like chicken soup with lots of broth.What is a good easy recipe for Homemade Chicken Noodle soup?
Ingredients


8 cups Water 1 tbsp Garlic minced, to taste


3 Chicken breasts boneless, skinless 1 tsp Italian seasoning to taste


1 tbsp Seasoned Salt to taste 2 cans Mixed vegetables drained


6 tbsps Chicken bouillon 1/2 pkg Wide noodles


1 tsp Pepper to taste 1 tbsp Dried minced onion or onion flakes








Directions


This is simple - put water, chicken and seasonings into large pot. Cover %26amp; cook over medium heat until chicken is done (about 1 hour to be safe). Remove chicken from pot let cool a bit and then cut into pieces. Return chicken to pot along with canned vegetable and noodles. Let cook until noodles are done (about 20 minutes). Serve.








http://www.bigoven.com/160188_SimpleHome鈥?/a>
Poach a chicken breast ... let cool ... cut up or shred. Open a large can of ';Swanson's Chicken Broth'; ... empty into a saucepan ... throw in some egg noddles (wide or skinny - cook's choice) ... cook noodles until tender. Add shredded chicken meat ... heat. Serve. What could be more simple and/or easy.
Monday to Friday Chicken Noodle Soup Recipe courtesy of Michele Urvater

















8 small carrots, peeled and thinly sliced


4 cups chicken broth


2 cups water


1 clove garlic, pierced with a toothpick


12 ounces boneless, skinless chicken breast


1/3 cup, packed parsley or dill leaves


2 cups fine egg noodles (dry)


2 teaspoons lemon juice


Salt and freshly ground black pepper





Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Martha Stewart version:


buy two acres of land and have it certified organic


purchase chicks from India (that is where chickens are from)


buy another two acres of land (certified organic) and grow some organic corn and wheat on them


raise chickens in enclosures which are cleaned 10 times a day, feed the corn and wheat to them


make sure you apply a lot of organic sunblock so they do not suffer from sunburn.


when ready take them to a processing place and have them slaughtered and cleaned by a board certified person (nothing under 15 years experience is acceptable)


now, plow the organic land you bought and plant carrots, onions, leaks, garlic and savoy cabbage, also parsnips.


fertilize only with organic-certified chicken manure (you already have this)


when ready harvest by hand and wash with Perrier mineral water.


fly to France (Mediterranean coast) and buy some sea salt


fly to Indonesia and buy some good peppercorns.


sautee veggies in extra virgin olive oil (you must get it form your own plot which you bought previously - bad news, the olive trees will take 10 years to produce good fruit)


add 2 quarts of artesian well water (you have to drill the well yourself)


add chicken, season and cook for 1 hour.


make noodles using the remaining wheat (make flour in your own mill).


serve hot and enjoy!!!


simple!!!
Cook up some chicken giblets or chicken pieces (the cheaper parts like drumsticks, thighs) I like to put this in the fridge overnight after draining the stock, to get the fat off.


Then some grated carrot, noodles, parsley, you can even dice a potato. Thats how easy it is - good luck

A nice chicken breast recipe? Your fave?

I am going to make chicken breasts tonight but would like to try something new. Any ideas? What are some of your favorite chicken recipes? I like recipes with a nice sauce, nothing too dry like plain grilled chicken...A nice chicken breast recipe? Your fave?
i give this recipe out a lot here. it's is a family fav. there are three of us, so i make three breast (whcih fits perfectly in a large pan). i don't always make the tomato and basil and it's still great. it looks complicated because it's long, but read through it, it's as simple as can be. it's also impressive enough for guests. they'll never know how easy it was!





Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions





1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes


1 small red bell pepper, seeded and cut into thin strips


1 Italian mild green pepper, cubanelle, seeded and thinly sliced


1 medium yellow skinned onion, thinly sliced


4 large cloves garlic, cracked away from skin


1 teaspoon crushed red pepper flakes


1/4 cup tablespoons extra-virgin olive oil, divided


Coarse salt and pepper


2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated


4 (6 to 8-ounce) boneless, skinless chicken breasts


4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped


15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade





Preheat oven to 500 degrees F.


Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.





Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!





While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.





While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.





Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.A nice chicken breast recipe? Your fave?
INGREDIENTS


4 skinless, boneless chicken breasts


salt and pepper to taste


3/4 pound fresh mushrooms, sliced


2 tablespoons all-purpose flour


2 tablespoons olive oil


6 cloves garlic


1/4 cup balsamic vinegar or 1/8 if your not a vinegar person!!


3/4 cup chicken broth


1 bay leaf


1/4 teaspoon dried thyme


1 tablespoon butter





DIRECTIONS


Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).


Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.


Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Put a small amount of olive oil in a baking dish and add salt and pepper. mix it around and add 1/4 cup white wine, chicken broth or water. Place each chicken breast into the mixture and coat both sides. Place a piece of ham on each breast and wrap the pan in foil. Bake at 400 for 25 minutes. While it is cooking, melt 2 tbsp of butter in a small sauce pan and then add 2 tbsp of flour . Mix it all together and set it aside. When the time is up, add the cooking liquid to the saucepan with another cup of chicken stock and bring to a boil for the sauce. Let the liquid reduce over high heat and thicken. Last, add a small amount of half and half to make it creamy. Meanwhile, place a piece Monterey jack cheese on each piece of chicken and return to the oven at 325 for another 5 to 10 minutes or until the cheese melts.


Serve this with baked potatoes and a green salad
Flatten out chicken breast by pounding it till desired thinness. Place two strips of bacon on a plate in the form of a small t. place the chicken breast on the middle of the t of bacon, ball up cream cheese and shredded pepperjack cheese and place in the middle of the chicken breast fold the slices of t around the chicken breast and secure with a toothpick and bake on a greased pan at 375 till chicken is done
I used this yesterday, dellish!


4 Tsp brown sugar


4 Tsp honey


4 Tsp. ketchup


1 Tsp soy sauce





Marinade and grill OR


bake in 400 degree oven with half the sauce poured over the chicken for 20-25 mins. Then add the remaining sauce and bake another 5 mins. It will be caramelized and yummy over rice with veggies. Try it!
chicken marsala


fry 4-5 slices of bacon, remove drain, leave grease in pan.


dredge chicken in flour, salt, pepper and pan-fry in bacon grease until brown on each side. put in oven safe pan and hold at 250 degrees.


add a drizzle of olive oil to pan and sautee sliced mushrooms, add chopped garlic and then add chicken back to pan, add one cup of marsala wine.


simmer for about ten minutes.


serve with rice or noodles
Here is a simple, yet GREAT piece of chicken....





3 tablespoons of Olive Oil


1 table spoon of real butter





Salt and pepper chicken that has been beaten to about 1 inch thick....Fry till done....





Amazing results....You can then deglaze the pan with a wine and add some shallots for a nice demi glaze...





Enjoy..
Marinate the meat with Cesar salad dressing then sautee.


Marinate with soy sauce and honey then grill, bbq, or sautee.


Twas goood!