Thanks.Can I have the recipe for chicken pot pie?
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.Can I have the recipe for chicken pot pie?
EASY CHICKEN POT PIE
1 can chicken (next to tuna)
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts
Drain chicken and vegetables. In a large bowl, mix the first five ingredients.
Place mixture into pie crust and top with second.
Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions.
REAL CHICKEN POT PIE
chicken breasts, boneless
2 cups rice
1 can of Campbell's Cream of Chicken Soup
1 can of Campbell's Cream of Chicken %26amp; Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury's crescent rolls
Note: Any vegetables you prefer can be used in this recipe
Preheat oven to 300掳F.
Season chicken with salt and pepper to taste. (Use Lawry's seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat).
Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.
Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.
If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.
Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.
Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.
Cover with remaining Crescent Rolls, and bake at 350掳F for approximately 11 to 15 minutes.
Remove from the oven and enjoy the best chicken pot pie in the world!
Chicken Pot Pie
, 2005, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Back for the Weekend
* RECIPE
* COMMENTS %26amp; REVIEWS(288)
*
Cook Time
55 min
*
Level
Intermediate
*
Yield
4 individual pot pies
Close
Times:
Prep
30 min
Inactive Prep
30 min
Cook
55 min
Total:
1 hr 55 min
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Ingredients
nocoupons
* 3 whole (6 split) chicken breasts, bone-in, skin-on
* 3 tablespoons olive oil
* Kosher salt
* Freshly ground black pepper
* 5 cups chicken stock, preferably homemade
* 2 chicken bouillon cubes
* 12 tablespoons (1 1/2 sticks) unsalted butter
* 2 cups yellow onions, chopped (2 onions)
* 3/4 cup all-purpose flour
* 1/4 cup heavy cream
* 2 cups medium-diced carrots, blanched for 2 minutes
* 1 (10-ounce) package frozen peas (2 cups)
* 1 1/2 cups frozen small whole onions
* 1/2 cup minced fresh parsley leaves
For the pastry:
nocoupons
* 3 cups all-purpose flour
* 1 1/2 teaspoons kosher salt
* 1 teaspoon baking powder
* 1/2 cup vegetable shortening
* 1/4 pound cold unsalted butter, diced
* 1/2 to 2/3 cup ice water
* 1 egg beaten with 1 tablespoon water, for egg wash
* Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
I use leftover rotisserie chicken or turkey and cut into cubes. Great to throw in all your leftover veggies in the fridge...like peas, carrots, potatoes. Then mix a can of Cr. ckn. soup or cr. celery soup with a can of milk or light cream, even a little sour cream is good... and pour over the top.
It's all actually cooked so you only need to heat it through for eating. You can put biscuits on top of the mixture after it is heated thru and bubbly, but if you want to make sure the biscuits don't get soggy...cook them separate! Them dish up the pot pie on top of the buttered biscuits and enjoy! This way you can freeze and leftovers for another day...also the biscuits. By the way, you can use frozen biscuits to make for this. Good eating. gma
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt
Pie crust ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water
Filling ingredients
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Egg wash
1 egg whisked with 1 Tbsp water
Special equipment needed
6 10-ounce ramekins
For the method, this link is good- http://www.elise.com/recipes/archives/00鈥?/a>
Monday, August 23, 2010
Anyone know of good recipe for Chicken Dim Sims?
usually i preferred this recipe using lean pork meat - but chicken would be tasty too.
4-5 boneless, skinless chicken (or lean pork) meat, cut into strips - drop at least 10 cold ice cubes and pour 1 cup of good green tea (make it as u would usually drink it). drain %26amp; dry these chicken strips after 20'-30'.
2-tbsp fermented black bean
1/4 tsp fresh chopped garlic
1 tsp sesame oil
2 tbsp xtra virgin olive oil
1 tsp oyster sauce (skip if dont have it)
hint of sugar, salt, ground black pepper
use a stainless steel pan/pot, mid-high heat. pour olive oil in, drop garlic, oyster sauce, chicken, black bean---stir all up well for 3', add salt, sugar %26amp; black pepper to meet your taste. sesame oil should be added last.
enjoy hot with steamed (Chinese emperor) rice or noodles or buns.
actual cooking time: 5-8'Anyone know of good recipe for Chicken Dim Sims?
Chicken Dim Sum
Ingredients
24 Chicken wings, separated, tips discarded
2 c Soy sauce
2 tsp Prepared mustard (Asian)
2 tsp Freshly grated ginger
1/2 c Sugar
2 tsp Finely chopped garlic
Method
Combine soy, mustard, ginger, sugar and garlic, stir well, then pour over chicken wings, Cover and refrigerate over night. At serving time heat oven to 350 degrees and bake for 1 hour.Anyone know of good recipe for Chicken Dim Sims?
Use ground chicken instead:
DIM SUM
DUMPLINGS:
1/4 c. gluten rice flour
2/3 c. wheat flour
3/4 c. hot water
1/4 c. lard
1 c. cold water
FILLING:
1/2 lb. ground pork
1/4 lb. dried shrimp, chopped
1/2 c. water chestnuts, chopped
2-3 green onions, sliced thin
1 tbsp. white pepper
1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. sesame oil
Oil for deep frying
Mix dough. Shape into small ball then roll into circles. Set aside.
Prepare Filling: Heat pan and oil it. Stir in 1/2 pound pork, the dried shrimp, water chestnuts, stir quickly, until pork is grey. Add remaining ingredients. Stir well.
Remove from pan and cool. Place filling in center of dough. Shape into turnover. Deep fry until golden.
--------
Honey chicken Wings
Ingredients:
6 to 8 chicken wings
1 tbsp corn oil
Marinade:
3 tbsp honey
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp light soy sauce
1 tbsp fish sauce
Dash of pepper
Method
Combine marinade ingredients in a mixing bowl. Add chicken wings to marinade and season for several hours or preferably overnight in the refrigerator. Drain chicken wings and reserve the marinade. Place chicken wings on a lightly greased roasting pan.
Add a tablespoon of oil into the reserved marinade and brush chicken wings with it. Cover roasting pan with aluminum foil and barbecue using indirect heat for 25 to 30 minutes.
Turn over and baste with remaining marinade frequently
chicken dim sims??
never heard of it
4-5 boneless, skinless chicken (or lean pork) meat, cut into strips - drop at least 10 cold ice cubes and pour 1 cup of good green tea (make it as u would usually drink it). drain %26amp; dry these chicken strips after 20'-30'.
2-tbsp fermented black bean
1/4 tsp fresh chopped garlic
1 tsp sesame oil
2 tbsp xtra virgin olive oil
1 tsp oyster sauce (skip if dont have it)
hint of sugar, salt, ground black pepper
use a stainless steel pan/pot, mid-high heat. pour olive oil in, drop garlic, oyster sauce, chicken, black bean---stir all up well for 3', add salt, sugar %26amp; black pepper to meet your taste. sesame oil should be added last.
enjoy hot with steamed (Chinese emperor) rice or noodles or buns.
actual cooking time: 5-8'Anyone know of good recipe for Chicken Dim Sims?
Chicken Dim Sum
Ingredients
24 Chicken wings, separated, tips discarded
2 c Soy sauce
2 tsp Prepared mustard (Asian)
2 tsp Freshly grated ginger
1/2 c Sugar
2 tsp Finely chopped garlic
Method
Combine soy, mustard, ginger, sugar and garlic, stir well, then pour over chicken wings, Cover and refrigerate over night. At serving time heat oven to 350 degrees and bake for 1 hour.Anyone know of good recipe for Chicken Dim Sims?
Use ground chicken instead:
DIM SUM
DUMPLINGS:
1/4 c. gluten rice flour
2/3 c. wheat flour
3/4 c. hot water
1/4 c. lard
1 c. cold water
FILLING:
1/2 lb. ground pork
1/4 lb. dried shrimp, chopped
1/2 c. water chestnuts, chopped
2-3 green onions, sliced thin
1 tbsp. white pepper
1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. sesame oil
Oil for deep frying
Mix dough. Shape into small ball then roll into circles. Set aside.
Prepare Filling: Heat pan and oil it. Stir in 1/2 pound pork, the dried shrimp, water chestnuts, stir quickly, until pork is grey. Add remaining ingredients. Stir well.
Remove from pan and cool. Place filling in center of dough. Shape into turnover. Deep fry until golden.
--------
Honey chicken Wings
Ingredients:
6 to 8 chicken wings
1 tbsp corn oil
Marinade:
3 tbsp honey
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp light soy sauce
1 tbsp fish sauce
Dash of pepper
Method
Combine marinade ingredients in a mixing bowl. Add chicken wings to marinade and season for several hours or preferably overnight in the refrigerator. Drain chicken wings and reserve the marinade. Place chicken wings on a lightly greased roasting pan.
Add a tablespoon of oil into the reserved marinade and brush chicken wings with it. Cover roasting pan with aluminum foil and barbecue using indirect heat for 25 to 30 minutes.
Turn over and baste with remaining marinade frequently
chicken dim sims??
never heard of it
Your favorite barbecue chicken recipe?
Bone in chicken, marinated in Tecate beer for 5 hours pat dry, sprinkle with Emeril's Southwest essence and salt. grill till golden brown and cooked through, appx. 7-10 min per side.
Always rave rewiews.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Summer salads:
Marinated Tomatoes
3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup white balsamic vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes or more, each cut into 6 wedges Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Oriental Sesame Slaw
Terrific combination of Cabbage, Carrot and Jicama with a deliciously different dressing!
Makes: large bowl Prep Time: 25 Min. Cook Time: 0 Ready In: 25 Min Servings: 8
--------------------------------------鈥?br>
INGREDIENTS:
1 Head green cabbage thinly shredded
1 Large carrot shredded
1C. Jicama shredded (peel off skin before shredding)
1 Tbsp. Black sesame seeds (optional)
1C. Mayonnaise
2 Tbsp. Rice vinegar
1 Tbsp. Sesame oil
3 Tbsp. Honey
--------------------------------------鈥?br>
DIRECTIONS:
Put shredded cabbage, carrot, jicama and sesame seeds in large bowl.
In separate bowl mix mayonnaise, vinegar, sesame oil and honey.
Add to cabbage mixture and chill for at least 4 hours before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fantastic Potato Salad
I always get asked to make this creamy melt in your mouth potato salad and there is never any left.
Makes: Prep Time: 45 min. Cook Time: 25 min. Ready In: Servings: 10
--------------------------------------鈥?br>
INGREDIENTS:
6-8 Medium Potatos Yukon Gold is best
4 Hard Boiled Eggs
8 Strips Bacon
1 Stalk Celery
2 Green Onions (optional)
1 Tbsp. Sweet Pickle Relish
3/4 C. Mayonnaise
3/4 C. Sour Cream
1 Tsp. Yellow Mustard
Salt and Pepper to taste
--------------------------------------鈥?br>
DIRECTIONS:
Boil potatos in large pot of water until tender (easily pierced with fork) approx. 20 min. Drain, cool, peel (if desired), and cube. Cook eggs in saucepan filled approx. 3/4 full with water, boil water and cook eggs for 12 min. Drain and let cool. While potatos and eggs are cooling fry bacon until crisp, let cool and crumble. Chop celery and green onion and place in large bowl, grate eggs into bowl with cheese grater, add cubed potatos, relish and bacon. Mix mayonnaise, sour cream and yellow mustard then add to potato mixture, mix well. Salt and pepper to taste. If you want the potato salad to be creamier mix potatos in while slightly warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Strawberry Spinach Salad
Prep Time: 10 Minutes
Ready In: 1 Hour 10 Minutes
Yields: 4 servings
';The dressing in this spinach and strawberry salad is fabulous.
INGREDIENTS:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
3 tablespoons honey or to desired sweetness
1/2 cup olive oil
1/4 cup white balsamic vinegar
10 ounces fresh spinach -
rinsed, dried and torn into bite-
size pieces
1 quart strawberries - cleaned,
hulled and sliced
1/4 cup almonds, blanched and
slivered
DIRECTIONS:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, honey, olive oil, vinegar. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before servingYour favorite barbecue chicken recipe?
2 chickens (2 1/2 to 3 pounds each), quartered, with
backs removed
1 recipe Barbecue Sauce, recipe follows
Instructions
Marinate the chickens in 2/3 of the barbecue sauce for
a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single
layer of hot coals and then add a few more coals 5 minutes before cooking, which
will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on
both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
Serve with extra barbecue sauce on the side.
Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat
for 30 minutes. Use immediately or store in the refrigerator.
Yield: 1 1/2 quarts
or try this sauce:
1 bottle store bought barbecue sauce, Plain variety works best
鈪?cup brown sugar
鈪?cup ketchup
2 tablespoons hot salsa
1 medium to large onion, chopped
Mix together all ingredients, simmer over low heat for 45 to 50 min.Your favorite barbecue chicken recipe?
my fave reciepe uses drumsticks and thighs. i think breasts easily lose moisture and if u dont cook properly, they can not taste very good. here are the steps:
1. make a bbq sauce consisting of sauteed onions and garlic, ketchup, woischesre, hot sauce, honey.
2. cook chicken for 15 mins and then add sauce. cook another 15 mins.
3. cook until the chicken is no longer pink and juicy.
enjoy!
Defrost your chicken. Take the Skin off of it.
Put it in a zip lock bag. add a little water if its not juicy.
Put a lot of garlic
Onion power
and Lemon peper. cover it.
shack it around for a bit. its good to let it sit too.
Cook it on a grill over Charcoal.
Use a thermomter(digital is NICE)
once it hits 170F put Sweet baby ray bbq sauce on it. and cover for about 5mins to 8 mins.
As soon as it hits 180F take it off
ENJOY!!
I've had many people say it was the best chicken EVER.
I make a bbq chicken salad that is awesome. First I grill chicken breasts and a few minutes before I take them off the grill i baste them with Corky's bbq sauce (you can use whatever kind you like obviously) so that the sauce bakes onto the chicken a little bit.
After the chicken is done I let it rest while I prepare the rest of the salad.
I take a platter and line it with:
-romaine lettuce
-red cabbage shreds
-tomatoes
-cucumbers
-sliced red onion
-black beans
-corn (I use fresh when possible, but thawed frozen works well, too)
-sliced avacado
-diced jalepeno pepper
-tortilla strips (or broken up chips if you can't find the strips)
When the salad is assembled I slice the bbq chicken and top the salad with it.
For the dressing i take equal parts (usually a cup of each) of lo-fat ranch dressing and salsa and mix them together.
Voila'! An excellent summer salad!
I have two.
Take rosemary, thyme (equal quantaties) and a few garlic cloves. Blend with olive oil, some cracked black pepper and marinate for a couple of hours.
OR
Tomato sauce, brown sauce (equal quantaties) a dash of dijon mustard and work into a liquid marinade consistancy with coca cola. Marinate for a couple of hours.
Always rave rewiews.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Summer salads:
Marinated Tomatoes
3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup white balsamic vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes or more, each cut into 6 wedges Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Oriental Sesame Slaw
Terrific combination of Cabbage, Carrot and Jicama with a deliciously different dressing!
Makes: large bowl Prep Time: 25 Min. Cook Time: 0 Ready In: 25 Min Servings: 8
--------------------------------------鈥?br>
INGREDIENTS:
1 Head green cabbage thinly shredded
1 Large carrot shredded
1C. Jicama shredded (peel off skin before shredding)
1 Tbsp. Black sesame seeds (optional)
1C. Mayonnaise
2 Tbsp. Rice vinegar
1 Tbsp. Sesame oil
3 Tbsp. Honey
--------------------------------------鈥?br>
DIRECTIONS:
Put shredded cabbage, carrot, jicama and sesame seeds in large bowl.
In separate bowl mix mayonnaise, vinegar, sesame oil and honey.
Add to cabbage mixture and chill for at least 4 hours before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fantastic Potato Salad
I always get asked to make this creamy melt in your mouth potato salad and there is never any left.
Makes: Prep Time: 45 min. Cook Time: 25 min. Ready In: Servings: 10
--------------------------------------鈥?br>
INGREDIENTS:
6-8 Medium Potatos Yukon Gold is best
4 Hard Boiled Eggs
8 Strips Bacon
1 Stalk Celery
2 Green Onions (optional)
1 Tbsp. Sweet Pickle Relish
3/4 C. Mayonnaise
3/4 C. Sour Cream
1 Tsp. Yellow Mustard
Salt and Pepper to taste
--------------------------------------鈥?br>
DIRECTIONS:
Boil potatos in large pot of water until tender (easily pierced with fork) approx. 20 min. Drain, cool, peel (if desired), and cube. Cook eggs in saucepan filled approx. 3/4 full with water, boil water and cook eggs for 12 min. Drain and let cool. While potatos and eggs are cooling fry bacon until crisp, let cool and crumble. Chop celery and green onion and place in large bowl, grate eggs into bowl with cheese grater, add cubed potatos, relish and bacon. Mix mayonnaise, sour cream and yellow mustard then add to potato mixture, mix well. Salt and pepper to taste. If you want the potato salad to be creamier mix potatos in while slightly warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Strawberry Spinach Salad
Prep Time: 10 Minutes
Ready In: 1 Hour 10 Minutes
Yields: 4 servings
';The dressing in this spinach and strawberry salad is fabulous.
INGREDIENTS:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
3 tablespoons honey or to desired sweetness
1/2 cup olive oil
1/4 cup white balsamic vinegar
10 ounces fresh spinach -
rinsed, dried and torn into bite-
size pieces
1 quart strawberries - cleaned,
hulled and sliced
1/4 cup almonds, blanched and
slivered
DIRECTIONS:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, honey, olive oil, vinegar. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before servingYour favorite barbecue chicken recipe?
2 chickens (2 1/2 to 3 pounds each), quartered, with
backs removed
1 recipe Barbecue Sauce, recipe follows
Instructions
Marinate the chickens in 2/3 of the barbecue sauce for
a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single
layer of hot coals and then add a few more coals 5 minutes before cooking, which
will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on
both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
Serve with extra barbecue sauce on the side.
Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat
for 30 minutes. Use immediately or store in the refrigerator.
Yield: 1 1/2 quarts
or try this sauce:
1 bottle store bought barbecue sauce, Plain variety works best
鈪?cup brown sugar
鈪?cup ketchup
2 tablespoons hot salsa
1 medium to large onion, chopped
Mix together all ingredients, simmer over low heat for 45 to 50 min.Your favorite barbecue chicken recipe?
my fave reciepe uses drumsticks and thighs. i think breasts easily lose moisture and if u dont cook properly, they can not taste very good. here are the steps:
1. make a bbq sauce consisting of sauteed onions and garlic, ketchup, woischesre, hot sauce, honey.
2. cook chicken for 15 mins and then add sauce. cook another 15 mins.
3. cook until the chicken is no longer pink and juicy.
enjoy!
Defrost your chicken. Take the Skin off of it.
Put it in a zip lock bag. add a little water if its not juicy.
Put a lot of garlic
Onion power
and Lemon peper. cover it.
shack it around for a bit. its good to let it sit too.
Cook it on a grill over Charcoal.
Use a thermomter(digital is NICE)
once it hits 170F put Sweet baby ray bbq sauce on it. and cover for about 5mins to 8 mins.
As soon as it hits 180F take it off
ENJOY!!
I've had many people say it was the best chicken EVER.
I make a bbq chicken salad that is awesome. First I grill chicken breasts and a few minutes before I take them off the grill i baste them with Corky's bbq sauce (you can use whatever kind you like obviously) so that the sauce bakes onto the chicken a little bit.
After the chicken is done I let it rest while I prepare the rest of the salad.
I take a platter and line it with:
-romaine lettuce
-red cabbage shreds
-tomatoes
-cucumbers
-sliced red onion
-black beans
-corn (I use fresh when possible, but thawed frozen works well, too)
-sliced avacado
-diced jalepeno pepper
-tortilla strips (or broken up chips if you can't find the strips)
When the salad is assembled I slice the bbq chicken and top the salad with it.
For the dressing i take equal parts (usually a cup of each) of lo-fat ranch dressing and salsa and mix them together.
Voila'! An excellent summer salad!
I have two.
Take rosemary, thyme (equal quantaties) and a few garlic cloves. Blend with olive oil, some cracked black pepper and marinate for a couple of hours.
OR
Tomato sauce, brown sauce (equal quantaties) a dash of dijon mustard and work into a liquid marinade consistancy with coca cola. Marinate for a couple of hours.
Stovetop Stuffing and Chicken Recipe!?
I need help recalling a recipe that I found on the back of the Stovetop stuffing box a few months ago. It's not on the back of the box I have currently. It called for chicken breasts, chopped spinach, cream of chicken soup and the stuffing. Plus I think it had Parmesan cheese in it. Does anyone know this recipe? I can't find it on the Stovetop or Kraft website and I've looked at Allrecipes.com and not found anything similar.Stovetop Stuffing and Chicken Recipe!?
Two recipes from their website by searching by indredients:
http://www.kraftfoods.com/main.aspx?s=re鈥?/a>
1) This recipe has spinach, stuffing and cream of chicken soup, as you mentioned.
Chicken %26amp; Stuffing Florentine - Makes: 4 servings
Prep Time: 10 min Total Time: 40 min
1 cup hot water
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
4 small boneless skinless chicken breast halves (1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
PREHEAT oven to 400掳F. Add hot water and Parmesan cheese to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish. Mix soup and spinach; spoon over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
2) This recipe uses stuffing and cream of chicken soup... I would use spinach in addition to the veggies.
Easy Chicken Bake - Makes: 6 servings
Prep Time: 10 min Total Time: 40 min
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz) condensed cream of chicken soup
1/3 cup Breakstone鈥檚 or Knudsen Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400掳F. Prepare stuffing mix as directed on package; set aside.
Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
Bake 30 min or until chicken is cookedStovetop Stuffing and Chicken Recipe!?
I checked the back of the boxes on the Stovetop Stuffing in my pantry, but that recipe wasn't on them. I cruised the Stovetop Stuffing Recipes, but to no avail. I saw many recipes using broccoli but not chopped spinach. Sorry!!!
Sorry, but why would you eat that on purpose? The amount of sodium contained in that recipe is really going to be too much for one day, let alone one meal.
Yes, I am the nutrition police. :-)
Go to kraftfoods.com and look for stove top recipes. good luck.
It really does not need a recipe.Take the stovetop %26amp; make as suggested. Take baking pan and spray veg oil on it. Lay out chk breasts. Mix spinach %26amp; parm. cheese in with the soup. Place half soup on chicken. Lay out stuffing on top of that,then pour rest of soup on top. Bake 350 for about 20 min covered,then uncovered for about a half hr. Thats what I do.
This recipe is from the stovetop website
* Prep Time: 10 min
* Total Time: 40 min
* Makes: 6 servings
* Nutrition Information
* Kraft Kitchens Tips
* You May Also Enjoy
Recipe
* 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
* 1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
* 1 can (10-3/4 oz) condensed cream of chicken soup
* 1/3 cup Breakstone鈥檚 or Knudsen Sour Cream
* 1 bag (16 oz) frozen mixed vegetables, thawed, drained
1. Preheat oven to 400掳F. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
3. Bake 30 min or until chicken is cooked through.
Nutrition Information (per serving)
Calories 420
Total fat 15 g
Saturated fat 4.5 g
Cholesterol 80 mg
Sodium 990 mg
Carbohydrate 35 g
Dietary fiber 3 g
Sugars 5 g
Protein 31 g
Vitamin A 30% DV
Vitamin C 6% DV
Calcium 8% DV
Iron 15% DV
Kraft Kitchens Tips
CHICKEN AND STOVE TOP STUFFING
2 boxes frozen broccoli in cheese sauce
2 cans cream of mushroom soup
6 lg. cooked chicken breasts
2 boxes Stove Top stuffing mix (chicken flavor)
1 can French fried onions
Mix stuffing as directed. Add deboned chicken and last fold in broccoli (warm at room temperature) and use broth from cooked chicken, if more moisture is needed.
Pour mixture in large baking dish lined with butter in 350 degree oven. Bake until light brown on top, then sprinkle onions over top. Return to oven for 10 to 15 minutes longer. Onions are optional.
Did you try the ';Contact Us'; link on the Kraft/Stovetop page? I don't do any kind of prepared foods or canned soups, so I can't help you. Sorry.
(The recipes posted above don't seem to be the one you are looking for. I'm sure you saw that one when you went to the site. I know you're looking for one that calls for spinach... not mixed vegetables)
Good Luck!matte lipstick
Two recipes from their website by searching by indredients:
http://www.kraftfoods.com/main.aspx?s=re鈥?/a>
1) This recipe has spinach, stuffing and cream of chicken soup, as you mentioned.
Chicken %26amp; Stuffing Florentine - Makes: 4 servings
Prep Time: 10 min Total Time: 40 min
1 cup hot water
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
4 small boneless skinless chicken breast halves (1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
PREHEAT oven to 400掳F. Add hot water and Parmesan cheese to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish. Mix soup and spinach; spoon over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
2) This recipe uses stuffing and cream of chicken soup... I would use spinach in addition to the veggies.
Easy Chicken Bake - Makes: 6 servings
Prep Time: 10 min Total Time: 40 min
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz) condensed cream of chicken soup
1/3 cup Breakstone鈥檚 or Knudsen Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400掳F. Prepare stuffing mix as directed on package; set aside.
Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
Bake 30 min or until chicken is cookedStovetop Stuffing and Chicken Recipe!?
I checked the back of the boxes on the Stovetop Stuffing in my pantry, but that recipe wasn't on them. I cruised the Stovetop Stuffing Recipes, but to no avail. I saw many recipes using broccoli but not chopped spinach. Sorry!!!
Sorry, but why would you eat that on purpose? The amount of sodium contained in that recipe is really going to be too much for one day, let alone one meal.
Yes, I am the nutrition police. :-)
Go to kraftfoods.com and look for stove top recipes. good luck.
It really does not need a recipe.Take the stovetop %26amp; make as suggested. Take baking pan and spray veg oil on it. Lay out chk breasts. Mix spinach %26amp; parm. cheese in with the soup. Place half soup on chicken. Lay out stuffing on top of that,then pour rest of soup on top. Bake 350 for about 20 min covered,then uncovered for about a half hr. Thats what I do.
This recipe is from the stovetop website
* Prep Time: 10 min
* Total Time: 40 min
* Makes: 6 servings
* Nutrition Information
* Kraft Kitchens Tips
* You May Also Enjoy
Recipe
* 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
* 1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
* 1 can (10-3/4 oz) condensed cream of chicken soup
* 1/3 cup Breakstone鈥檚 or Knudsen Sour Cream
* 1 bag (16 oz) frozen mixed vegetables, thawed, drained
1. Preheat oven to 400掳F. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
3. Bake 30 min or until chicken is cooked through.
Nutrition Information (per serving)
Calories 420
Total fat 15 g
Saturated fat 4.5 g
Cholesterol 80 mg
Sodium 990 mg
Carbohydrate 35 g
Dietary fiber 3 g
Sugars 5 g
Protein 31 g
Vitamin A 30% DV
Vitamin C 6% DV
Calcium 8% DV
Iron 15% DV
Kraft Kitchens Tips
CHICKEN AND STOVE TOP STUFFING
2 boxes frozen broccoli in cheese sauce
2 cans cream of mushroom soup
6 lg. cooked chicken breasts
2 boxes Stove Top stuffing mix (chicken flavor)
1 can French fried onions
Mix stuffing as directed. Add deboned chicken and last fold in broccoli (warm at room temperature) and use broth from cooked chicken, if more moisture is needed.
Pour mixture in large baking dish lined with butter in 350 degree oven. Bake until light brown on top, then sprinkle onions over top. Return to oven for 10 to 15 minutes longer. Onions are optional.
Did you try the ';Contact Us'; link on the Kraft/Stovetop page? I don't do any kind of prepared foods or canned soups, so I can't help you. Sorry.
(The recipes posted above don't seem to be the one you are looking for. I'm sure you saw that one when you went to the site. I know you're looking for one that calls for spinach... not mixed vegetables)
Good Luck!
What is a good recipe for chicken wings? Nothing fried please!?
As pipiye gave you a BBQ chicken wings recipe from Hong Kong (we call it Coke marinated chicken wings), here I give you the detail of how to grill chicken wings in HK style. You can marinate the meat with coke (just replace sugar with coke). Hope you would like it.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Grilled Chicken Wings %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
1 kg Chicken wings
2 tablespoon of honey mix with water
Marinade:
6 tablespoon of soy sauce
2 tablespoon of cooking wine
3 cloves of garlic (crushed)
2 slices of fresh ginger (crushed)
3 - 4 teaspoon of sugar (adjust the sweetness as perferred)
2 teaspoon of corn starch
Mix the chicken wings, garlic, ginger with the marinade, marinate in the refrigerator overnight or at least 2 hours
Pre-heat the oven 180 degree C, bake the chicken wings for about 15 - 20 mins or until golden on all sides (turn occasionally). Reduce heat to 100 degree C, brush honey water over the chicken wings and bake for 3-5 mins (don't burn). Serve with garden green salad or potato salad
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Salt baked Chicken Wings %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
1 kg chicken wings
300+ g sea salt
garlic powder
a bit of cooking wine
1) Wash the chicken wings and dry them with paper towels
2) Rub the chicken wings with garlic powder + cooking wine and set aside for 5 mins
3) Preheat oven to 180 degree C
4) Layer a piece of foil onto a baking pan, then layer the salt fully cover the foil, put a paper towel onto the salt, then put the chicken wings onto the paper towel
5) Cover the chicken wings with another layer of paper towel, then add another layer of salt to cover the paper towel up, seal the salt with foil
6) Put the the baking pan into the oven to bake for around 30 mins (if the size of the chicken wings is big, bake 5 to 10 more mins.)
7) Take the chicken wings out from the foil, but the chicken wings back to the oven and grill to the skin till crispy (golden) a bit
8) Serve with ginger dipping sauce + steamed rice
While baking the chicken wings, you can prepare the ginger dipping sauce
30g+ fresh ginger
(crushed or put into a food process to make a paste)
3 table spoon of peanut oil
finely chopped fresh green onions
salt
soy sauce (optional)
1) Heat a frying pan with peanut oil, stir in the ginger paste, heat for 30 sec. to 1 min (add a bit of salt to taste in slightly)
3) Turn off the heat and mix the green onion into the ginger sauce
4) add a few drops of soy sauce into the ginger sauce (if desire)What is a good recipe for chicken wings? Nothing fried please!?
Marinate your wings atleast 30 minutes (preferably overnight) in a mixture of 1 part orange juice, 1/2 part soysauce, and hot sauce to taste.
Broil or grill til tender.What is a good recipe for chicken wings? Nothing fried please!?
Simmer chicken wings in BBQ sauce. Add some water to it since the liquid will dry up a bit.
well this chicken wing is for bbq.....i learnt it from my aunt at hk i love it....u marinate the chicken wing with soy sauce, coke and lots of garlic.....i made it for my classmate and tehy love it....
i think u can bake it too.....but eitehr way, before the chicken wing is cook, spread little over it so it wont stick......for bbq try to turn it once in a while so it wont burn
i marinate mine all day in a combo of hot sauce, garlic, and ginger terriaki marinade. then i fire up the grill and cook them off that way. They are superb, and i yet to recive a complaint =)
if you do not have access to a girll, then you can oven back them too, just dont over load on the sauce at one time. add it here and there so that the wing crisp for you, and not get all soggy from too much juice.
Wash wings thoroughly in cold water, place on paper towels to absorb extra wetness. While wings are drying, in large bowl, add 1 cup of ketchup, 1 tablespoon of vinegar, 2 tablespoons minced garlic, 1 teaspoon of hot sauce (tabasco or any other hot sauce), 1 tablespoon of honey. Stir well, taste for hotness (add hot sauce or more honey for taste). Mix in wings. Refrigerate for 1 hour. Preheat oven to 350 degrees. Pour wings and sauce into baking dish. Taste again for hotness (sauce will be stronger) Bake for 30-35 mins. minutes at 350 degrees. Garnish with celery sticks and blue cheese or ranch dressing as a dip. Enjoy!!!
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Grilled Chicken Wings %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
1 kg Chicken wings
2 tablespoon of honey mix with water
Marinade:
6 tablespoon of soy sauce
2 tablespoon of cooking wine
3 cloves of garlic (crushed)
2 slices of fresh ginger (crushed)
3 - 4 teaspoon of sugar (adjust the sweetness as perferred)
2 teaspoon of corn starch
Mix the chicken wings, garlic, ginger with the marinade, marinate in the refrigerator overnight or at least 2 hours
Pre-heat the oven 180 degree C, bake the chicken wings for about 15 - 20 mins or until golden on all sides (turn occasionally). Reduce heat to 100 degree C, brush honey water over the chicken wings and bake for 3-5 mins (don't burn). Serve with garden green salad or potato salad
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Salt baked Chicken Wings %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
1 kg chicken wings
300+ g sea salt
garlic powder
a bit of cooking wine
1) Wash the chicken wings and dry them with paper towels
2) Rub the chicken wings with garlic powder + cooking wine and set aside for 5 mins
3) Preheat oven to 180 degree C
4) Layer a piece of foil onto a baking pan, then layer the salt fully cover the foil, put a paper towel onto the salt, then put the chicken wings onto the paper towel
5) Cover the chicken wings with another layer of paper towel, then add another layer of salt to cover the paper towel up, seal the salt with foil
6) Put the the baking pan into the oven to bake for around 30 mins (if the size of the chicken wings is big, bake 5 to 10 more mins.)
7) Take the chicken wings out from the foil, but the chicken wings back to the oven and grill to the skin till crispy (golden) a bit
8) Serve with ginger dipping sauce + steamed rice
While baking the chicken wings, you can prepare the ginger dipping sauce
30g+ fresh ginger
(crushed or put into a food process to make a paste)
3 table spoon of peanut oil
finely chopped fresh green onions
salt
soy sauce (optional)
1) Heat a frying pan with peanut oil, stir in the ginger paste, heat for 30 sec. to 1 min (add a bit of salt to taste in slightly)
3) Turn off the heat and mix the green onion into the ginger sauce
4) add a few drops of soy sauce into the ginger sauce (if desire)What is a good recipe for chicken wings? Nothing fried please!?
Marinate your wings atleast 30 minutes (preferably overnight) in a mixture of 1 part orange juice, 1/2 part soysauce, and hot sauce to taste.
Broil or grill til tender.What is a good recipe for chicken wings? Nothing fried please!?
Simmer chicken wings in BBQ sauce. Add some water to it since the liquid will dry up a bit.
well this chicken wing is for bbq.....i learnt it from my aunt at hk i love it....u marinate the chicken wing with soy sauce, coke and lots of garlic.....i made it for my classmate and tehy love it....
i think u can bake it too.....but eitehr way, before the chicken wing is cook, spread little over it so it wont stick......for bbq try to turn it once in a while so it wont burn
i marinate mine all day in a combo of hot sauce, garlic, and ginger terriaki marinade. then i fire up the grill and cook them off that way. They are superb, and i yet to recive a complaint =)
if you do not have access to a girll, then you can oven back them too, just dont over load on the sauce at one time. add it here and there so that the wing crisp for you, and not get all soggy from too much juice.
Wash wings thoroughly in cold water, place on paper towels to absorb extra wetness. While wings are drying, in large bowl, add 1 cup of ketchup, 1 tablespoon of vinegar, 2 tablespoons minced garlic, 1 teaspoon of hot sauce (tabasco or any other hot sauce), 1 tablespoon of honey. Stir well, taste for hotness (add hot sauce or more honey for taste). Mix in wings. Refrigerate for 1 hour. Preheat oven to 350 degrees. Pour wings and sauce into baking dish. Taste again for hotness (sauce will be stronger) Bake for 30-35 mins. minutes at 350 degrees. Garnish with celery sticks and blue cheese or ranch dressing as a dip. Enjoy!!!
Chicken recipe?
I picked up a lemon pepper sea salt grinder the other day (it looked handy!) and thought I'd use it on boneless skinless chicken breast but now....I can't find any recipes calling for it! Any ideas?Chicken recipe?
ENDLESS POSSIBILITIES!! If it were me I would cut the chicken in thin pieces season with the lemon pepper salt, and pan fry. i used to eat chicken like that all the time, eat with noodles or rice and a green veg.Chicken recipe?
All ya do it coat both sides of the chicken breasts with a little olive oil and your lemon pepper grinder and let marinade for an hour or so. Put in an airtight ziplock baggie..poke holes in your chicken for more flavor..
ENDLESS POSSIBILITIES!! If it were me I would cut the chicken in thin pieces season with the lemon pepper salt, and pan fry. i used to eat chicken like that all the time, eat with noodles or rice and a green veg.Chicken recipe?
All ya do it coat both sides of the chicken breasts with a little olive oil and your lemon pepper grinder and let marinade for an hour or so. Put in an airtight ziplock baggie..poke holes in your chicken for more flavor..
Anyone have a good recipe for chicken curry?
:]Anyone have a good recipe for chicken curry?
Ingredients
1 lb. boneless skinless chicken thighs
1 large onion
1 serrano chile
2 tbsp. fresh minced ginger
3 garlic cloves
4 tbsp. ghee or olive oil
1/2 cup white wine
1/4 cup yogurt
1/4 cup coconut milk
Salt
2 tbsp. curry powder (S)
1 tsp. garam marsala (S)
1/2 tsp. cardamom (S)
1/2 tsp. chili powder (S)
1/2 tsp. cumin (S)
1/2 tsp. cinnamon (S)
1/2 tsp. red pepper flakes (S)
1/4 tsp. turmeric (S)
1/4 tsp. chipotle pepper powder (S)
1/4 tsp. cayenne powder (S)
Directions
(S)= spice mix
Make the spice mix.
Chop the thighs into bite-sized pieces. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine.
Remember the key to Indian cooking: First, toast your spices in oil. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil. Let it heat until tiny wisps of smoke can be seen. Now add the spice mix. Stir this mixture until the spices begin to turn brown and toast. Approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN!
Once the mixture has browned, add the onions, the ginger and the pepper. Liberally salt the mixture (approximately 1 tsp). You want to hold back on the garlic. (Once garlic burns it becomes bitter in taste.) After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark, spicy paste of vegetables and spices.
Salt the chicken and then add it to the pot. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon. Begin to brown the chicken. Approximately 4 min.
Once the chicken starts to brown, it鈥檚 time for the wine. This step is a pretty well-known technique called deglazing. Sure, the wine adds flavor 鈥?but you鈥檒l also notice all the brown bits on the bottom of the pot. You are also using the wine to scrape those up. Those little bits are full of flavor, and you want them incorporated into the final product. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid.
Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium.
You鈥檒l notice that the browned bits are emerging again. This time, you鈥檙e going to add coconut milk to deglaze. Work up all the nice patches of spice and bits. Once you鈥檝e done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min.
Turn off the heat. Stir in the yogurt. Serve over rice. Enjoy!Anyone have a good recipe for chicken curry?
no but I no a good take away lol
Chicken curry
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 tbsp olive oil
1 tsp chilli powder
1 tsp chilli flakes
2 garlic cloves, peeled and crushed
1 tsp turmeric
1 tsp ginger
1 chicken breast, diced
陆 onion, peeled and diced
2 tomatoes, diced
110ml/4fl oz double cream
1 lime, juiced
3 tbsp fresh coriander, chopped
2 tortillas, toasted
Method
1. Preheat a medium pan.
2. Heat the oil in the pan before adding the spices and frying for two minutes.
3. Add the chicken and saut茅 for two minutes.
4. Add the onion and tomatoes and leave curry to simmer for six minutes.
5. Pour in the cream and add the lime juice.
6. When the cream has heated through and reduced, remove the curry from the heat.
7. Add the coriander and stir well.
8. Transfer the curry to a large deep bowl and serve with the toasted tortilla.
Heat oil in pan
add chopped onion fry until soft
dice chicken breast and skinless,boneless chicken thighs, and add to onion and continue to cook until browned.
add a good (tablespoon) of ';Pataks'; korma pasta or madras if you prefer it hotter]
continue cooking for a little while, then add a can of coconut milk
add coarsely chopped pepper if you like
cook for a further 20 mins or so, until sauce has reduced slightly
You can add some ground almonds at the end, it helps to thicken the sauce
Delicious!
I just fry the chicken pieces in a little oil and then I add broth or water and add the curry powder (to your liking) a little at a time. I also add some red pepper because the curry is never hot enough for me. I cook the chicken till done and serve over white rice. Some times I add carrots and potatoes while the chicken is cooking and I like raisins in mine as well. I usually cut up a few tomatoes , some onion and add equal parts of sugar and vinegar and let sit for a while and I add that on top of the curry and I also slice up a banana on top of that. I have not met anyone who did not like it. I also do the same with ground beef.
here's a really simple recipe, it's delicious =]
Chicken Curry
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.
The missus did a delicious chicken curry last night.
Chicken pieces, an onion and a jar of Sharwoods Bhuna mix.
Ah, one of my favorites!
I usually cook for one (away from home).
1) The recipe calls for boneless chicken breasts (just two) or you could use cut up chicken pieces too (with bones..which is more traditional)
2) turmeric powder - 2 tbsp...not heaped
3) red chilly powder - 1 tbsp...not heaped (you could use more if you like it hot)
4) curry leaves...one big one will do
5) powdered cinnamon...two pinches
6) salt and pepper to taste
7) two red onions - chopped or diced
8) 1 green chilly - slit along its length
9) two tomatoes - chopped or diced
10) cumin seeds - 1 tbsp...not heaped
11) coriander leaves...chopped
12) garlic paste - 2 tbsp heaped
13) ginger paste - 1 tbsp...heaped
14) salt to taste
15) my mom also puts in diced potatoes and roasted cashews for more taste
Heat oil in a wok/skillet. Put in the cumin seeds, onion, chilly powder, green chilly, curry leaves, cinnamon powder, garlic and ginger paste and cook till the onion turns golden brown. Put in the tomatoes (and potatoes, if you're using any) and the cashews and add water. Keep the mixture covered and cook for ten minutes on medium heat. Lower the heat. Put in the chicken pieces and sprinkle the turmeric powder and salt. Mix well and cook on low heat (keep it covered), till the chicken is completely done. You can check by poking it with a fork. It usually takes about twenty minutes on medium heat and thirty minutes on low heat. Taste the curry to check. Take it off the heat. Sprinkle with chopped coriander leaves and serve hot with boiled rice or rotis!!
If you want the curry to be thicker, just add a little bit of cornflour.
Good luck!
I always use recipes from the BBC good food website as I find they are usually quick, simple but still very tasty! Here is a link for a chicken curry recipe which has good reviews:
http://www.bbcgoodfood.com/recipes/3458/鈥?/a>
Good luck :)
Ingredients
1 lb. boneless skinless chicken thighs
1 large onion
1 serrano chile
2 tbsp. fresh minced ginger
3 garlic cloves
4 tbsp. ghee or olive oil
1/2 cup white wine
1/4 cup yogurt
1/4 cup coconut milk
Salt
2 tbsp. curry powder (S)
1 tsp. garam marsala (S)
1/2 tsp. cardamom (S)
1/2 tsp. chili powder (S)
1/2 tsp. cumin (S)
1/2 tsp. cinnamon (S)
1/2 tsp. red pepper flakes (S)
1/4 tsp. turmeric (S)
1/4 tsp. chipotle pepper powder (S)
1/4 tsp. cayenne powder (S)
Directions
(S)= spice mix
Make the spice mix.
Chop the thighs into bite-sized pieces. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine.
Remember the key to Indian cooking: First, toast your spices in oil. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil. Let it heat until tiny wisps of smoke can be seen. Now add the spice mix. Stir this mixture until the spices begin to turn brown and toast. Approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN!
Once the mixture has browned, add the onions, the ginger and the pepper. Liberally salt the mixture (approximately 1 tsp). You want to hold back on the garlic. (Once garlic burns it becomes bitter in taste.) After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark, spicy paste of vegetables and spices.
Salt the chicken and then add it to the pot. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon. Begin to brown the chicken. Approximately 4 min.
Once the chicken starts to brown, it鈥檚 time for the wine. This step is a pretty well-known technique called deglazing. Sure, the wine adds flavor 鈥?but you鈥檒l also notice all the brown bits on the bottom of the pot. You are also using the wine to scrape those up. Those little bits are full of flavor, and you want them incorporated into the final product. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid.
Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium.
You鈥檒l notice that the browned bits are emerging again. This time, you鈥檙e going to add coconut milk to deglaze. Work up all the nice patches of spice and bits. Once you鈥檝e done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min.
Turn off the heat. Stir in the yogurt. Serve over rice. Enjoy!Anyone have a good recipe for chicken curry?
no but I no a good take away lol
Chicken curry
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 tbsp olive oil
1 tsp chilli powder
1 tsp chilli flakes
2 garlic cloves, peeled and crushed
1 tsp turmeric
1 tsp ginger
1 chicken breast, diced
陆 onion, peeled and diced
2 tomatoes, diced
110ml/4fl oz double cream
1 lime, juiced
3 tbsp fresh coriander, chopped
2 tortillas, toasted
Method
1. Preheat a medium pan.
2. Heat the oil in the pan before adding the spices and frying for two minutes.
3. Add the chicken and saut茅 for two minutes.
4. Add the onion and tomatoes and leave curry to simmer for six minutes.
5. Pour in the cream and add the lime juice.
6. When the cream has heated through and reduced, remove the curry from the heat.
7. Add the coriander and stir well.
8. Transfer the curry to a large deep bowl and serve with the toasted tortilla.
Heat oil in pan
add chopped onion fry until soft
dice chicken breast and skinless,boneless chicken thighs, and add to onion and continue to cook until browned.
add a good (tablespoon) of ';Pataks'; korma pasta or madras if you prefer it hotter]
continue cooking for a little while, then add a can of coconut milk
add coarsely chopped pepper if you like
cook for a further 20 mins or so, until sauce has reduced slightly
You can add some ground almonds at the end, it helps to thicken the sauce
Delicious!
I just fry the chicken pieces in a little oil and then I add broth or water and add the curry powder (to your liking) a little at a time. I also add some red pepper because the curry is never hot enough for me. I cook the chicken till done and serve over white rice. Some times I add carrots and potatoes while the chicken is cooking and I like raisins in mine as well. I usually cut up a few tomatoes , some onion and add equal parts of sugar and vinegar and let sit for a while and I add that on top of the curry and I also slice up a banana on top of that. I have not met anyone who did not like it. I also do the same with ground beef.
here's a really simple recipe, it's delicious =]
Chicken Curry
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.
The missus did a delicious chicken curry last night.
Chicken pieces, an onion and a jar of Sharwoods Bhuna mix.
Ah, one of my favorites!
I usually cook for one (away from home).
1) The recipe calls for boneless chicken breasts (just two) or you could use cut up chicken pieces too (with bones..which is more traditional)
2) turmeric powder - 2 tbsp...not heaped
3) red chilly powder - 1 tbsp...not heaped (you could use more if you like it hot)
4) curry leaves...one big one will do
5) powdered cinnamon...two pinches
6) salt and pepper to taste
7) two red onions - chopped or diced
8) 1 green chilly - slit along its length
9) two tomatoes - chopped or diced
10) cumin seeds - 1 tbsp...not heaped
11) coriander leaves...chopped
12) garlic paste - 2 tbsp heaped
13) ginger paste - 1 tbsp...heaped
14) salt to taste
15) my mom also puts in diced potatoes and roasted cashews for more taste
Heat oil in a wok/skillet. Put in the cumin seeds, onion, chilly powder, green chilly, curry leaves, cinnamon powder, garlic and ginger paste and cook till the onion turns golden brown. Put in the tomatoes (and potatoes, if you're using any) and the cashews and add water. Keep the mixture covered and cook for ten minutes on medium heat. Lower the heat. Put in the chicken pieces and sprinkle the turmeric powder and salt. Mix well and cook on low heat (keep it covered), till the chicken is completely done. You can check by poking it with a fork. It usually takes about twenty minutes on medium heat and thirty minutes on low heat. Taste the curry to check. Take it off the heat. Sprinkle with chopped coriander leaves and serve hot with boiled rice or rotis!!
If you want the curry to be thicker, just add a little bit of cornflour.
Good luck!
I always use recipes from the BBC good food website as I find they are usually quick, simple but still very tasty! Here is a link for a chicken curry recipe which has good reviews:
http://www.bbcgoodfood.com/recipes/3458/鈥?/a>
Good luck :)
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