LOCATION %26amp; CONTACT INFO
416 West 23rd Street Panama CIty Florida 32495
See map -%26gt; click Google Map to Cahall's Deli
(850) 769-7739 Store / (850) 763-1533 Fax
Maybe they'll give you the recipe if you contact them directly.
Wednesday, July 28, 2010
Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?
THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?
Bit of ginger %26amp; garlic, chop some shallots
Chuck in a wok with some veg oil, not olive oil and stir fry for a couple of mins
add in 2 table spoons of Bart Green Curry Paste %26amp; stir in
add chicken, stir fry until chicken is about half cooked, this will only take a few minutes
add your coconut milk and lemon grass
simmer for 10-15 mins
Whilst simmering add a teaspoon or 2 of fish sauce
hey presto lovely Thai green curry chicken.Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?
2 cans chicken broth ;
1 stem of lemon grass, cut into 1'; pieces;
1 whole chicken breast (boneless %26amp; skinless) cut into bite-sized pieces;
1 cup chopped cauliflower;
1 tomato, cut into 8 wedges;
1/2 cup sliced fresh mushrooms, or 1 3oz. can of sliced mushrooms, drained;
1 tsp. sugar;
2 tbls. nuoc mam;( found in thai shops)
1 1/2 tbls. lemon juice:
Method:
In a large saucepan, bring broth to a boil over high heat. Add lemon grass and reduce the heat to medium and cook, uncovered, for 5 minutes. Add chicken, cauliflower, tomato, and mushrooms and cook, uncovered, for 3 - 4 minutes or until chicken and cauliflower are tender. Add sugar, nuoc mam, and lemon juice. Stir well. Serve hot over rice or in individual soup bowls with rice on the side.
try here
http://importfood.com/recipes.html
Has to be a Thai green curry surely.
Delia's recipe is to die for:
http://www.deliaonline.com/recipes/thai-鈥?/a>
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?
Bit of ginger %26amp; garlic, chop some shallots
Chuck in a wok with some veg oil, not olive oil and stir fry for a couple of mins
add in 2 table spoons of Bart Green Curry Paste %26amp; stir in
add chicken, stir fry until chicken is about half cooked, this will only take a few minutes
add your coconut milk and lemon grass
simmer for 10-15 mins
Whilst simmering add a teaspoon or 2 of fish sauce
hey presto lovely Thai green curry chicken.Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?
2 cans chicken broth ;
1 stem of lemon grass, cut into 1'; pieces;
1 whole chicken breast (boneless %26amp; skinless) cut into bite-sized pieces;
1 cup chopped cauliflower;
1 tomato, cut into 8 wedges;
1/2 cup sliced fresh mushrooms, or 1 3oz. can of sliced mushrooms, drained;
1 tsp. sugar;
2 tbls. nuoc mam;( found in thai shops)
1 1/2 tbls. lemon juice:
Method:
In a large saucepan, bring broth to a boil over high heat. Add lemon grass and reduce the heat to medium and cook, uncovered, for 5 minutes. Add chicken, cauliflower, tomato, and mushrooms and cook, uncovered, for 3 - 4 minutes or until chicken and cauliflower are tender. Add sugar, nuoc mam, and lemon juice. Stir well. Serve hot over rice or in individual soup bowls with rice on the side.
try here
http://importfood.com/recipes.html
Has to be a Thai green curry surely.
Delia's recipe is to die for:
http://www.deliaonline.com/recipes/thai-鈥?/a>
Chicken Corn Soup Recipe?
All Dears.
Can any one tell/send me the best and easy recipe to make Chicken Corn Soup.Chicken Corn Soup Recipe?
Chicken Corn Soup
Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Soups %26amp; Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Chicken -- cut up
2 teaspoons salt
1/4 teaspoon saffron
2 cups corn
2 cups noodles
1 tablespoon parsley -- fresh
1/8 teaspoon pepper
2 eggs -- hard-cooked
Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn
down the heat to low, add the salt and saffron and steep until the chicken
is tender. Remove the chicken and strain the stock. Take the chicken meat
from the bone and return to the stock. Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve
- - - - - - - - - - - - - - - - - -
Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;
17g Carbohydrate; 178mg Cholesterol; 676mg SodiumChicken Corn Soup Recipe?
i get all my recipes from foodtv.com... just look chicken corn soup up under the search engine, and you'll get a bunch of different recipes based on difficulty level, time and ingredients... its great!
There are a number of recipes here including a quick recipe http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
1chicken up to 1 1/2 kg (2lbs)
1 , 8oz can of corn
2 chicken cubes
salt to taste
black pepper
soya sauce 3 tablespoons
vinegar 4 table spoons
2tablespoons sugar
cornflour for thickening
3 eggs
Boil chicken with all ingredients except corn flour in a big pot of water for at least 30 mins or in a pressure cooker for 10-15 mins. Take out the chicken ,remove the meat, cut it in strips and put back into the soup. dissolve cornflour in normal tap water and add into the soup till you have the required thickness. beat three eggs and pour slowly and also stir (so that steamers of eggs appear in the soup) into the thickened soup . This is the chicken corn soup you get in Pakistan. Add ingredients to make it according to your taste.
CHICKEN CORN SOUP
1 lg. chicken
1 lg. onion
2 stalks celery
1 can cream of celery soup
1 tbsp. salt
1/2 tsp. celery seed
2 cans creamed corn
1 can whole kernel corn
DOUGH BALLS:
Can substitute two cans of can biscuits.
1 c. flour
1 egg
1/4 tsp. salt
1/4 tsp. baking powder
Boil chicken until done. Remove from pot and let cool. Remove bones and skin. Add onion, celery, salt and celery seed to chicken broth. Cook until onions and celery are done. Add corn, creamed corn and celery soup to pot and bring to boil. Drop dough in hot broth and add chicken to broth, cut up in small pieces. Reduce heat and simmer for a few minutes.
Chicken Corn Chowder:
This soup can be made ahead and thinned with milk when reheating.
1 tablespoon butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1 medium onion, chopped
2 (14 1/2-ounce) cans chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 cups cubed cooked chicken breast
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup uncooked orzo
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary or thyme
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
2 tablespoons all-purpose flour
Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and saut茅 5 minutes or until tender.
Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.
Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.
Yield: Makes 6 servings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Chicken -- cut up
2 teaspoons salt
1/4 teaspoon saffron
2 cups corn
2 cups noodles
1 tablespoon parsley -- fresh
1/8 teaspoon pepper
2 eggs -- hard-cooked
Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn
down the heat to low, add the salt and saffron and steep until the chicken
is tender. Remove the chicken and strain the stock. Take the chicken meat
from the bone and return to the stock. Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve
- - - - - - - - - - - - - - - - - -
Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;
17g Carbohydrate; 178mg Cholesterol; 676mg Sodium
Chicken Corn Soup Recipe
1 (5 pound) stewing chicken,
1 large onion studded with 2 whole cloves
1 large carrot
2 outside green celery stalks
3 tablespoons chopped fresh lovage leaves
1/2 lemon in large pieces
1/2 teaspoon ground saffron
12 ears of fresh corn
3/4 cup fresh celery and leaves, chopped
Salt and pepper, to taste
1 1/2 tablespoons fresh parsley, minced
2 large whole chicken breasts
Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most ';milk'; from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the ';milk';. Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the ';cob water'; into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
Rivels
3/4 cup unbleached flour
Pinch salt, or to taste
1 large egg
1 tablespoon water (mineral or plain seltzer)
Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.
CHICKEN CORN SOUP
SOUP:
1 (3 1/2 lb.) chicken
3 qts. water
1 lg. diced onion
2 stalks diced celery
1 tsp. white pepper
1 tbsp. salt
1/2 tsp. celery seed
2 1/2 c. whole kernel corn
2 c. creamed corn
1/2 c. cream of celery soup
DOUGH BALLS:
1 c. flour
1 egg
1/4 tsp. salt
1/4 tsp. baking powder
In a large pot, cut up chicken and cover with water, onion, celery, pepper, salt and celery seed. Bring to boil, then decrease. Heat and simmer 2 hours. Remove chicken from pot and remove skin and bones. Dice meat and return to pot. Place corn and soup in pot and boil.
Make Dough Balls by mixing ingredients above and sifting through fingers into boiling soup. Stir, then reduce heat and simmer 15 minutes, stirring constantly.
QUICK CHICKEN CORN SOUP
1/4 c. chopped celery
2 tbsp. chopped onion
1 garlic clove, minced
1 tbsp. butter
1 (10 3/4 oz.) can condensed chicken noodle soup
1 soup can water (1 1/2 c.)
1 (8 oz.) pkg. frozen corn
1/8 tsp. pepper
1 tbsp. finely chopped parsley
In medium saucepan, saute celery, onion and garlic in butter until tender. Stir in chicken noodle soup, water, corn and pepper. Bring to a boil, stirring frequently. Reduce heat; cover and simmer 30 minutes or until corn is tender, stirring occasionally. Garnish each serving with parsley. 3 (1 cup) servings.
Ingredients:
1 4-pound chicken, cut up
2 teaspoons salt
1 teaspoon pepper
1 medium onion, chopped
4-5 cups corn freshly cut from cob
2 cups chopped celery
1/4 cup chopped parsley
Directions:
3 hard-cooked eggs, chopped';,';Place chicken in soup pot and cover with 2 quarts of water. Add salt, pepper %26amp; onion and simmer about 1 hour (or until tender). Remove chicken from stock and set aside. Add corn, celery and parsley and simmer about 20 minutes. While vegetables cook, remove skin and bones from chicken. Dice meat and return to soup pot. Heat. Add chopped eggs just before serving.
Can any one tell/send me the best and easy recipe to make Chicken Corn Soup.Chicken Corn Soup Recipe?
Chicken Corn Soup
Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Soups %26amp; Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Chicken -- cut up
2 teaspoons salt
1/4 teaspoon saffron
2 cups corn
2 cups noodles
1 tablespoon parsley -- fresh
1/8 teaspoon pepper
2 eggs -- hard-cooked
Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn
down the heat to low, add the salt and saffron and steep until the chicken
is tender. Remove the chicken and strain the stock. Take the chicken meat
from the bone and return to the stock. Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve
- - - - - - - - - - - - - - - - - -
Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;
17g Carbohydrate; 178mg Cholesterol; 676mg SodiumChicken Corn Soup Recipe?
i get all my recipes from foodtv.com... just look chicken corn soup up under the search engine, and you'll get a bunch of different recipes based on difficulty level, time and ingredients... its great!
There are a number of recipes here including a quick recipe http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
1chicken up to 1 1/2 kg (2lbs)
1 , 8oz can of corn
2 chicken cubes
salt to taste
black pepper
soya sauce 3 tablespoons
vinegar 4 table spoons
2tablespoons sugar
cornflour for thickening
3 eggs
Boil chicken with all ingredients except corn flour in a big pot of water for at least 30 mins or in a pressure cooker for 10-15 mins. Take out the chicken ,remove the meat, cut it in strips and put back into the soup. dissolve cornflour in normal tap water and add into the soup till you have the required thickness. beat three eggs and pour slowly and also stir (so that steamers of eggs appear in the soup) into the thickened soup . This is the chicken corn soup you get in Pakistan. Add ingredients to make it according to your taste.
CHICKEN CORN SOUP
1 lg. chicken
1 lg. onion
2 stalks celery
1 can cream of celery soup
1 tbsp. salt
1/2 tsp. celery seed
2 cans creamed corn
1 can whole kernel corn
DOUGH BALLS:
Can substitute two cans of can biscuits.
1 c. flour
1 egg
1/4 tsp. salt
1/4 tsp. baking powder
Boil chicken until done. Remove from pot and let cool. Remove bones and skin. Add onion, celery, salt and celery seed to chicken broth. Cook until onions and celery are done. Add corn, creamed corn and celery soup to pot and bring to boil. Drop dough in hot broth and add chicken to broth, cut up in small pieces. Reduce heat and simmer for a few minutes.
Chicken Corn Chowder:
This soup can be made ahead and thinned with milk when reheating.
1 tablespoon butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1 medium onion, chopped
2 (14 1/2-ounce) cans chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 cups cubed cooked chicken breast
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup uncooked orzo
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary or thyme
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
2 tablespoons all-purpose flour
Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and saut茅 5 minutes or until tender.
Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.
Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.
Yield: Makes 6 servings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Chicken -- cut up
2 teaspoons salt
1/4 teaspoon saffron
2 cups corn
2 cups noodles
1 tablespoon parsley -- fresh
1/8 teaspoon pepper
2 eggs -- hard-cooked
Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn
down the heat to low, add the salt and saffron and steep until the chicken
is tender. Remove the chicken and strain the stock. Take the chicken meat
from the bone and return to the stock. Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve
- - - - - - - - - - - - - - - - - -
Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;
17g Carbohydrate; 178mg Cholesterol; 676mg Sodium
Chicken Corn Soup Recipe
1 (5 pound) stewing chicken,
1 large onion studded with 2 whole cloves
1 large carrot
2 outside green celery stalks
3 tablespoons chopped fresh lovage leaves
1/2 lemon in large pieces
1/2 teaspoon ground saffron
12 ears of fresh corn
3/4 cup fresh celery and leaves, chopped
Salt and pepper, to taste
1 1/2 tablespoons fresh parsley, minced
2 large whole chicken breasts
Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most ';milk'; from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the ';milk';. Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the ';cob water'; into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
Rivels
3/4 cup unbleached flour
Pinch salt, or to taste
1 large egg
1 tablespoon water (mineral or plain seltzer)
Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.
CHICKEN CORN SOUP
SOUP:
1 (3 1/2 lb.) chicken
3 qts. water
1 lg. diced onion
2 stalks diced celery
1 tsp. white pepper
1 tbsp. salt
1/2 tsp. celery seed
2 1/2 c. whole kernel corn
2 c. creamed corn
1/2 c. cream of celery soup
DOUGH BALLS:
1 c. flour
1 egg
1/4 tsp. salt
1/4 tsp. baking powder
In a large pot, cut up chicken and cover with water, onion, celery, pepper, salt and celery seed. Bring to boil, then decrease. Heat and simmer 2 hours. Remove chicken from pot and remove skin and bones. Dice meat and return to pot. Place corn and soup in pot and boil.
Make Dough Balls by mixing ingredients above and sifting through fingers into boiling soup. Stir, then reduce heat and simmer 15 minutes, stirring constantly.
QUICK CHICKEN CORN SOUP
1/4 c. chopped celery
2 tbsp. chopped onion
1 garlic clove, minced
1 tbsp. butter
1 (10 3/4 oz.) can condensed chicken noodle soup
1 soup can water (1 1/2 c.)
1 (8 oz.) pkg. frozen corn
1/8 tsp. pepper
1 tbsp. finely chopped parsley
In medium saucepan, saute celery, onion and garlic in butter until tender. Stir in chicken noodle soup, water, corn and pepper. Bring to a boil, stirring frequently. Reduce heat; cover and simmer 30 minutes or until corn is tender, stirring occasionally. Garnish each serving with parsley. 3 (1 cup) servings.
Ingredients:
1 4-pound chicken, cut up
2 teaspoons salt
1 teaspoon pepper
1 medium onion, chopped
4-5 cups corn freshly cut from cob
2 cups chopped celery
1/4 cup chopped parsley
Directions:
3 hard-cooked eggs, chopped';,';Place chicken in soup pot and cover with 2 quarts of water. Add salt, pepper %26amp; onion and simmer about 1 hour (or until tender). Remove chicken from stock and set aside. Add corn, celery and parsley and simmer about 20 minutes. While vegetables cook, remove skin and bones from chicken. Dice meat and return to soup pot. Heat. Add chopped eggs just before serving.
Do you have a recipe for pasta without spaghetti sauce and something I could add chicken too?
Can you reccomend one?Do you have a recipe for pasta without spaghetti sauce and something I could add chicken too?
I have one for noodles or elbow macroni and it has a sour cream ';gravy'; 5 star ratingDo you have a recipe for pasta without spaghetti sauce and something I could add chicken too?
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Turkey Or Chicken Tetrazzini
1/2 cup butter
1/8 teaspoon pepper
1/2 cup caned sliced mushrooms
1 8 ounces pac pasta
1/4 cup flour
3 cups sliced turkey or chicken
2 cups chicken / turkey broth
1 cup light cream
1 cup shredded sharp cheddar
1 teaspoon salt
Melt butter in skillet and add mushrooms and cook for 2 minutes. Add flour, broth, cream, salt, pepper. Cook over low heat, stirring until thickened.
Butter a 2 quart casserole dish, in a large bowl mix turkey and mushroom cream mixture together with spaghetti. Put 1/2 of the cheese in with this mixture. Put into casserole dish and sprinkle rest of cheese on top.
Bake in 400 deg. Oven for 20 minutes or until hot and bubbly. Can be made in advance and frozen.
I make a white sauce like this (it's different, but you can flavor it anyway you like)
Melt a pkg. 8 oz cream cheese or Neufchatel cheese
add spices you like, a little chicken broth or white wine to thin to the consistancy you like and simmer about 10 min. on low heat...........................
or
for a vinaigrette over pasta, fresh veg.(raw) mix use the following: (2c. chopped veg. chopped chicken and 1 lb cooked pasta)
Whisk together the following and pour over pasta mix:
2/3c. white vinegar
2tsp. worchestershire sause
1/4 c mustar
1/2 c evoo
1/3 c sugar
LEMON CHICKEN PASTA
1/4 cup flour
1 teaspoon seasoned salt
1 pound boneless chicken tenders, cut into bite-sized pieces
2 tablespoons olive oil
8 ounces penne pasta
2 tablespoons capers
2 teaspoons chicken base
1 lemon
1/2 cup white wine
1/4 cup heavy whipping cream
Cook pasta according to package directions. Place flour and seasoned salt in a large zip-top bag. Add chicken pieces to bag and shake to coat. Heat olive oil in a large saut茅 pan, swirling to coat. Add chicken and cook, stirring occasionally, until chicken is no longer pink. Stir capers and chicken base into chicken, cook for 2 minutes. Squeeze juice of one lemon into chicken. Stir in wine and cream. Reduce heat to low, cook 3 to 4 minutes, stirring occasionally, or until heated through. Drain pasta when done and stir into chicken mixture.
Yield: 4 servings
you can do an alfredo. It is great with chicken. I ususally use ziti noodles with mine. Alfredo sauce is made by mixing half and half with parmesian cheese. You simmer it over low heat until the cheese is melted through. Make sure you stur it continuously. You can also add some basil or oregano for taste. Delicious!
Try alfredo, olive oil with white wine, garlic and butter, pesto, tomato pesto, clam sauce, vodka sauce, and cheese sauce. You can add chicken to all these, except maybe the clam sauce. Ragu has a HUGE variaety.
have you ever had noodles and company? well they have something called buttered noodles. its very good with chicken. its lightly buttered with some seasonings and grated cheese. or you can try olive oil instead of butter if you want!
Yes, pick the pasta of your choice. Prepare. You can add butter to it..parsley or basil, fresh tomato and onion (chopped) while it's warm and a little cheese if you like. I bread my chicken and place on top of pasta.. yummy!
Make a white sauce
saute red onions, chicken and spinich and add it to the sauce once its cooked
or saute red onion and chicken with some chilie, garlic and mixed herbs. and toss it into the pasta
I'm sorry I don't have the recipe but you are on a computer so you can google recipes. Look for chicken spaghetti. It's made with like crm of mushroom soup and cheese, etc. Really tasty.
The Best Sauce in the world would have to be pesto sauce use some of tat maybe penne noodles and chicken andbam you got good pasta
butter, or white sauce
I have one for noodles or elbow macroni and it has a sour cream ';gravy'; 5 star ratingDo you have a recipe for pasta without spaghetti sauce and something I could add chicken too?
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Turkey Or Chicken Tetrazzini
1/2 cup butter
1/8 teaspoon pepper
1/2 cup caned sliced mushrooms
1 8 ounces pac pasta
1/4 cup flour
3 cups sliced turkey or chicken
2 cups chicken / turkey broth
1 cup light cream
1 cup shredded sharp cheddar
1 teaspoon salt
Melt butter in skillet and add mushrooms and cook for 2 minutes. Add flour, broth, cream, salt, pepper. Cook over low heat, stirring until thickened.
Butter a 2 quart casserole dish, in a large bowl mix turkey and mushroom cream mixture together with spaghetti. Put 1/2 of the cheese in with this mixture. Put into casserole dish and sprinkle rest of cheese on top.
Bake in 400 deg. Oven for 20 minutes or until hot and bubbly. Can be made in advance and frozen.
I make a white sauce like this (it's different, but you can flavor it anyway you like)
Melt a pkg. 8 oz cream cheese or Neufchatel cheese
add spices you like, a little chicken broth or white wine to thin to the consistancy you like and simmer about 10 min. on low heat...........................
or
for a vinaigrette over pasta, fresh veg.(raw) mix use the following: (2c. chopped veg. chopped chicken and 1 lb cooked pasta)
Whisk together the following and pour over pasta mix:
2/3c. white vinegar
2tsp. worchestershire sause
1/4 c mustar
1/2 c evoo
1/3 c sugar
LEMON CHICKEN PASTA
1/4 cup flour
1 teaspoon seasoned salt
1 pound boneless chicken tenders, cut into bite-sized pieces
2 tablespoons olive oil
8 ounces penne pasta
2 tablespoons capers
2 teaspoons chicken base
1 lemon
1/2 cup white wine
1/4 cup heavy whipping cream
Cook pasta according to package directions. Place flour and seasoned salt in a large zip-top bag. Add chicken pieces to bag and shake to coat. Heat olive oil in a large saut茅 pan, swirling to coat. Add chicken and cook, stirring occasionally, until chicken is no longer pink. Stir capers and chicken base into chicken, cook for 2 minutes. Squeeze juice of one lemon into chicken. Stir in wine and cream. Reduce heat to low, cook 3 to 4 minutes, stirring occasionally, or until heated through. Drain pasta when done and stir into chicken mixture.
Yield: 4 servings
you can do an alfredo. It is great with chicken. I ususally use ziti noodles with mine. Alfredo sauce is made by mixing half and half with parmesian cheese. You simmer it over low heat until the cheese is melted through. Make sure you stur it continuously. You can also add some basil or oregano for taste. Delicious!
Try alfredo, olive oil with white wine, garlic and butter, pesto, tomato pesto, clam sauce, vodka sauce, and cheese sauce. You can add chicken to all these, except maybe the clam sauce. Ragu has a HUGE variaety.
have you ever had noodles and company? well they have something called buttered noodles. its very good with chicken. its lightly buttered with some seasonings and grated cheese. or you can try olive oil instead of butter if you want!
Yes, pick the pasta of your choice. Prepare. You can add butter to it..parsley or basil, fresh tomato and onion (chopped) while it's warm and a little cheese if you like. I bread my chicken and place on top of pasta.. yummy!
Make a white sauce
saute red onions, chicken and spinich and add it to the sauce once its cooked
or saute red onion and chicken with some chilie, garlic and mixed herbs. and toss it into the pasta
I'm sorry I don't have the recipe but you are on a computer so you can google recipes. Look for chicken spaghetti. It's made with like crm of mushroom soup and cheese, etc. Really tasty.
The Best Sauce in the world would have to be pesto sauce use some of tat maybe penne noodles and chicken andbam you got good pasta
butter, or white sauce
Best recipe for chicken tikka?
want to make a home oneBest recipe for chicken tikka?
Chicken Tikka Masala
';This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.';
INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Method
1) In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2) Preheat a grill for high heat.
3) Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4) Melt butter in a large heavy skillet over medium heat.
5) Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.Best recipe for chicken tikka?
INGREDIENTS (Nutrition)
235 ml yogurt
15 ml lemon juice
4 g ground cumin
2 g ground cinnamon
4 g cayenne pepper
4 g freshly ground black pepper
6 g minced fresh ginger
25 g salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
15 g butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
4 g ground cumin
5 g paprika
20 g salt, or to taste
1 (8 ounce) can tomato sauce
235 ml heavy cream
10 g chopped fresh cilantro
and serve it with
tomato cream sauce and with rice or warm pita bread
get some tikka paste like you get in a jar and make according to instuctions. putting all the spices etc together is such a long process i would go down the ready made paste route!! its really yummy too! Pataks is nice i dont know if they do it where you live tho
Ummm take a chicken and put it inside a tiki, hope i helped :)
ask my mom. shes an expert at pakistani and indian foods. mmmmmmm seekh kabab....
chicken and a bit of tikka would be a good startcream tones
Chicken Tikka Masala
';This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.';
INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Method
1) In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2) Preheat a grill for high heat.
3) Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4) Melt butter in a large heavy skillet over medium heat.
5) Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.Best recipe for chicken tikka?
INGREDIENTS (Nutrition)
235 ml yogurt
15 ml lemon juice
4 g ground cumin
2 g ground cinnamon
4 g cayenne pepper
4 g freshly ground black pepper
6 g minced fresh ginger
25 g salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
15 g butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
4 g ground cumin
5 g paprika
20 g salt, or to taste
1 (8 ounce) can tomato sauce
235 ml heavy cream
10 g chopped fresh cilantro
and serve it with
tomato cream sauce and with rice or warm pita bread
get some tikka paste like you get in a jar and make according to instuctions. putting all the spices etc together is such a long process i would go down the ready made paste route!! its really yummy too! Pataks is nice i dont know if they do it where you live tho
Ummm take a chicken and put it inside a tiki, hope i helped :)
ask my mom. shes an expert at pakistani and indian foods. mmmmmmm seekh kabab....
chicken and a bit of tikka would be a good start
Does anyone know the recipe for Juan pollo chicken or do you know where I can find it?
Add lemon and orange slices in the marinade:
3/4 cup Heinz Chili Sauce
1 lemon, juice of
1 large orange, juice of
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon worcestershire sauce
Tabasco sauce
4 boneless chicken breasts
For marinade, mix all ingredients, except chicken, together.
Add chicken and marinate for 4-24 hours.
Remove chicken from marinade; discard marinade.
Cook chicken on a hot grill for about 10 minutes on each side.
Serve with tortillas and salsa.
3/4 cup Heinz Chili Sauce
1 lemon, juice of
1 large orange, juice of
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon worcestershire sauce
Tabasco sauce
4 boneless chicken breasts
For marinade, mix all ingredients, except chicken, together.
Add chicken and marinate for 4-24 hours.
Remove chicken from marinade; discard marinade.
Cook chicken on a hot grill for about 10 minutes on each side.
Serve with tortillas and salsa.
Any recipe for chicken barbecue?
Easy Barbecue Lemon-Pepper Chicken
INGREDIENTS:
* SERVES 2
* 8-10 chicken thighs, OR 2-4 boneless chicken breasts ';butterflied'; to lie flat, OR 1/2 chicken cut into pieces
* MARINADE:
* 6 cloves garlic, minced, OR 1 Tbsp. pureed (bottled) garlic
* 1 tsp. dark soy sauce (available at all Asian/Chinese food stores)
* juice of 1 lemon (approx. 2 Tbsp.)
* 1 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
* 1 loose cup fresh coriander, including stems, chopped
* 1 Tbsp. ground peppercorns (use a pepper-mill, or grind the peppercorns in a coffee grinder, or pound in a plastic bag)
* 3/4 Tbsp. salt
PREPARATION:
1. Stir all marinade ingredients together in a bowl, being sure to mix the coriander in well.
2. Place the chicken in a mixing bowl and pour the marinade over. Stir well, ensuring all surfaces are covered with the marinade.
3. Allow to marinate in the refrigerator while you warm up the grill - at least 10 minutes, or up to 24 hours if planning a barbecue party or cookout.
4. Turn the chicken in the marinade several times before placing on the grill.
# Barbecue the chicken, basting with the leftover marinade once each side. Chicken is cooked when inner flesh is opaque, plump, and juicy.
If Cooking in the Oven: Simply place chicken on a broiling pan (or a grill with a pan underneath to catch the drippings) and broil on high for 10-15 minutes. Place the pan on one of the upper shelves of your oven. Be sure to watch the chicken and turn it often, or it will burn. ENJOY!
-----------Barbecue Chicken with Tangy Dipping Sauce
INGREDIENTS:
* SERVES 2 (Double the recipe for 4 or more people)
* 1/2 fresh chicken, chopped into parts, OR 4-8 fresh chicken thighs
* MARINADE:
* 2 Tbsp. soy sauce or tamari
* 1 tsp. dark soy sauce (or 1 more Tbsp. tamari)
* 2 Tbsp. fish sauce
* 3 Tbsp. sherry (cooking sherry works well too)
* 2 Tbsp. brown sugar
* 1 Tbsp. black peppercorns, lightly crushed with pestle %26amp; mortar, OR lightly ground with coffee grinder
* 10 cloves garlic, minced
* DIPPING SAUCE or GLAZE:
* 1/2 cup rice vinegar OR white wine vinegar (or substitute 1/3 cup white vinegar)
* 1/3 cup brown sugar, lightly packed
* 4 cloves garlic, minced
* 1-2 fresh red chillies, minced OR 1-2 tsp. Thai red chilli sauce
* 1 Tbsp. fish sauce
* 1 Tbsp. soy sauce or tamari
* GARNISH: (optional)
* a few sprigs of fresh coriander or flat-leaf parsley
PREPARATION:
1. Combine all marinade ingredients in a bowl and stir well.
2. Add the chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
3. Cover the chicken and place in the refrigerator while you heat up the BBQ and prepare the dipping sauce.
# (Better yet, allow the chicken to marinate several hours, or overnight.)
# To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
# Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
# Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
# Barbecue the chicken over hot coals or a hot grill, turning occasionally. Optional: brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. To Grill Chicken Indoors: If the weather doesn't cooperate, you can easily grill the chicken in the oven. Just place the chicken pieces on a grill-pan (a grill with a pan underneath to catch the drippings), and turn oven to ';grill'; setting. Place the pan directly under the heating element, turning chicken pieces every 5 minutes until cooked.
# Serve the chicken with the dipping sauce on the side. OR spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad (if you're watching your carbs), or serve with rice.
# Drinks: Enjoy with a cold lager or a chilled glass of your favorite white wine.
---------------Thai Chicken Wings Recipe
INGREDIENTS:
* 12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) - Note: double the recipe for larger groups
* CHICKEN WING MARINADE:
* 1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)
* 3 Tbsp. soy sauce or wheat-free tamari
* 2 tsp. dark soy sauce
* 3 Tbsp. fish sauce
* juice of 1 lime
* 1 Tbsp. chili powder
* 1 thumb-size piece galangal or ginger, grated
* grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
* 1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
* 2 cloves garlic, minced
* 1/2 Tbsp. ground coriander
PREPARATION:
1. Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings).
2. Mix the wings in with the marinade, stirring well to coat the meat.
3. Allow wings to marinate while you warm up the oven or BBQ.
# Be sure to stir the wings occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.
# If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
# If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.
# Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear.
# Serve wings hot from the grill or oven, alone or with white or brown rice. Enjoy!Any recipe for chicken barbecue?
Bourbon Barbecue Chicken
2 pounds chicken breast
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons orange zest
1/3 cup orange juice
1 tablespoon wine vinegar, (balsamic is better)
1/3 cup bourbon whiskey
1/2 cup molasses
1/2 cup catsup
1 tablespoon steak sauce
1/2 teaspoon dry mustard
salt and freshly ground black pepper, to taste
Hot sauce (Chipotle or Habanero types would go well), to taste
1 teaspoon chili powder
1 pinch cloves
Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently.
Dipping Sauce For Barbecued Chicken
1/2 teaspoon dried chile flakes
2 cloves garlic -- coarsely chopped
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup chinese red rice vinegar
1 green onion -- thinly sliced
1 tablespoon cilantro leaves -- coarsely chopped
Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.
Grilled Chicken with Honey/Lime/Chipotle Sauce
1/3 cup fresh lime juice
2 tablespoons honey
4 cloves garlic, peeled and chopped
1 serrano chile, or jalapeno minced
1 chipotle chile, in adobo
1/4 teaspoon cornstarch
1 tablespoon minced cilantro
1 pound boneless skinless chicken breast
Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, chipolte in adobo sauce and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve.
Mark Peel's Brine
2/3 cup salt
1/2 cup plus 2 tablespoons sugar
1/2 cup black pepper cracked
1 pinch dried thyme
13 whole allspice cracked
13 whole cloves
3 whole bay leaves
13 whole juniper berries crushed
1 gallon water
Combine salt, sugar, pepper, thyme, cloves, allspice, bay leaves and juniper berries in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to 1 gallon cold water. Chill thoroughly before using brine.Any recipe for chicken barbecue?
so the easyest meal ever for chicken barbecue is to put you chicken brest in a egg(little bit of water or milk, salt and pepper) bath and then crunch up bbq chips and bread the chicken in that then bake at like 350 till its fully cooked
or you can try bobby flay's recipie its pretty rockin!....
http://www.foodnetwork.com/food/recipes/鈥?/a>
1/4 pound margarine
1 garlic clove, crushed
1 teaspoon dry mustard
1 onion chopped
1 teaspoon ranch rub (recommended: Bob Tallman's)
1 teaspoon steak dust recommended: Bob Tallman's)
1/2 cup honey
3/4 cup cola (recommended: Coca Cola)
1 bottle Worcestershire sauce
1 bottle ketchup
2 lemons, halved
1 bottle hot sauce
4 chicken breasts, boneless or bone-in
In a saucepan, melt the margarine. Add the garlic clove, mustard, onion, ranch rub, steak dust, honey and cola and bring to a simmer. Then add the Worcestershire, ketchup, lemons, and the hot sauce. Cook for 20 to 30 minutes and let it simmer down. Dip chicken in sauce and put on grill. Keep applying sauce onto chicken until cooked.
Serve as well on side for brisket dippin! Dig in!
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Boneless skinless chicken breasts marinated in Walkerswood Jamaican style Jerk. You can find it at Cost Plus World Market. Marinate it overnight for best results, then grill it. When it's almost done, slather it with BBQ sauce... really good.
first soak your chicken in some mojo sauce over night. then seas ion to your liking, sprinkle one lime on top, then place it in the oven or on grill, get what ever sauce you like than hit cut up onions, green peppers. add honey, two tea spoons of sugar, hit and let simmer. once your meat is finished. spread the sauce on the top.then let it hit for about three min then your done. ready to serve.
let me tell you! allrecipes.com is one of the best sources for recipes. you can even do an ingredient search and list the ingredients you have and even the ones you dont want. When you search for your recipe you can sort it by rating, this will allow you to get the top rated recipes, and people comment on how well they liked it! Good Luck!
INGREDIENTS:
* SERVES 2
* 8-10 chicken thighs, OR 2-4 boneless chicken breasts ';butterflied'; to lie flat, OR 1/2 chicken cut into pieces
* MARINADE:
* 6 cloves garlic, minced, OR 1 Tbsp. pureed (bottled) garlic
* 1 tsp. dark soy sauce (available at all Asian/Chinese food stores)
* juice of 1 lemon (approx. 2 Tbsp.)
* 1 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
* 1 loose cup fresh coriander, including stems, chopped
* 1 Tbsp. ground peppercorns (use a pepper-mill, or grind the peppercorns in a coffee grinder, or pound in a plastic bag)
* 3/4 Tbsp. salt
PREPARATION:
1. Stir all marinade ingredients together in a bowl, being sure to mix the coriander in well.
2. Place the chicken in a mixing bowl and pour the marinade over. Stir well, ensuring all surfaces are covered with the marinade.
3. Allow to marinate in the refrigerator while you warm up the grill - at least 10 minutes, or up to 24 hours if planning a barbecue party or cookout.
4. Turn the chicken in the marinade several times before placing on the grill.
# Barbecue the chicken, basting with the leftover marinade once each side. Chicken is cooked when inner flesh is opaque, plump, and juicy.
If Cooking in the Oven: Simply place chicken on a broiling pan (or a grill with a pan underneath to catch the drippings) and broil on high for 10-15 minutes. Place the pan on one of the upper shelves of your oven. Be sure to watch the chicken and turn it often, or it will burn. ENJOY!
-----------Barbecue Chicken with Tangy Dipping Sauce
INGREDIENTS:
* SERVES 2 (Double the recipe for 4 or more people)
* 1/2 fresh chicken, chopped into parts, OR 4-8 fresh chicken thighs
* MARINADE:
* 2 Tbsp. soy sauce or tamari
* 1 tsp. dark soy sauce (or 1 more Tbsp. tamari)
* 2 Tbsp. fish sauce
* 3 Tbsp. sherry (cooking sherry works well too)
* 2 Tbsp. brown sugar
* 1 Tbsp. black peppercorns, lightly crushed with pestle %26amp; mortar, OR lightly ground with coffee grinder
* 10 cloves garlic, minced
* DIPPING SAUCE or GLAZE:
* 1/2 cup rice vinegar OR white wine vinegar (or substitute 1/3 cup white vinegar)
* 1/3 cup brown sugar, lightly packed
* 4 cloves garlic, minced
* 1-2 fresh red chillies, minced OR 1-2 tsp. Thai red chilli sauce
* 1 Tbsp. fish sauce
* 1 Tbsp. soy sauce or tamari
* GARNISH: (optional)
* a few sprigs of fresh coriander or flat-leaf parsley
PREPARATION:
1. Combine all marinade ingredients in a bowl and stir well.
2. Add the chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
3. Cover the chicken and place in the refrigerator while you heat up the BBQ and prepare the dipping sauce.
# (Better yet, allow the chicken to marinate several hours, or overnight.)
# To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
# Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
# Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
# Barbecue the chicken over hot coals or a hot grill, turning occasionally. Optional: brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade. To Grill Chicken Indoors: If the weather doesn't cooperate, you can easily grill the chicken in the oven. Just place the chicken pieces on a grill-pan (a grill with a pan underneath to catch the drippings), and turn oven to ';grill'; setting. Place the pan directly under the heating element, turning chicken pieces every 5 minutes until cooked.
# Serve the chicken with the dipping sauce on the side. OR spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad (if you're watching your carbs), or serve with rice.
# Drinks: Enjoy with a cold lager or a chilled glass of your favorite white wine.
---------------Thai Chicken Wings Recipe
INGREDIENTS:
* 12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) - Note: double the recipe for larger groups
* CHICKEN WING MARINADE:
* 1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)
* 3 Tbsp. soy sauce or wheat-free tamari
* 2 tsp. dark soy sauce
* 3 Tbsp. fish sauce
* juice of 1 lime
* 1 Tbsp. chili powder
* 1 thumb-size piece galangal or ginger, grated
* grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
* 1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
* 2 cloves garlic, minced
* 1/2 Tbsp. ground coriander
PREPARATION:
1. Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings).
2. Mix the wings in with the marinade, stirring well to coat the meat.
3. Allow wings to marinate while you warm up the oven or BBQ.
# Be sure to stir the wings occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.
# If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
# If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.
# Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear.
# Serve wings hot from the grill or oven, alone or with white or brown rice. Enjoy!Any recipe for chicken barbecue?
Bourbon Barbecue Chicken
2 pounds chicken breast
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons orange zest
1/3 cup orange juice
1 tablespoon wine vinegar, (balsamic is better)
1/3 cup bourbon whiskey
1/2 cup molasses
1/2 cup catsup
1 tablespoon steak sauce
1/2 teaspoon dry mustard
salt and freshly ground black pepper, to taste
Hot sauce (Chipotle or Habanero types would go well), to taste
1 teaspoon chili powder
1 pinch cloves
Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently.
Dipping Sauce For Barbecued Chicken
1/2 teaspoon dried chile flakes
2 cloves garlic -- coarsely chopped
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup chinese red rice vinegar
1 green onion -- thinly sliced
1 tablespoon cilantro leaves -- coarsely chopped
Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.
Grilled Chicken with Honey/Lime/Chipotle Sauce
1/3 cup fresh lime juice
2 tablespoons honey
4 cloves garlic, peeled and chopped
1 serrano chile, or jalapeno minced
1 chipotle chile, in adobo
1/4 teaspoon cornstarch
1 tablespoon minced cilantro
1 pound boneless skinless chicken breast
Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, chipolte in adobo sauce and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve.
Mark Peel's Brine
2/3 cup salt
1/2 cup plus 2 tablespoons sugar
1/2 cup black pepper cracked
1 pinch dried thyme
13 whole allspice cracked
13 whole cloves
3 whole bay leaves
13 whole juniper berries crushed
1 gallon water
Combine salt, sugar, pepper, thyme, cloves, allspice, bay leaves and juniper berries in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to 1 gallon cold water. Chill thoroughly before using brine.Any recipe for chicken barbecue?
so the easyest meal ever for chicken barbecue is to put you chicken brest in a egg(little bit of water or milk, salt and pepper) bath and then crunch up bbq chips and bread the chicken in that then bake at like 350 till its fully cooked
or you can try bobby flay's recipie its pretty rockin!....
http://www.foodnetwork.com/food/recipes/鈥?/a>
1/4 pound margarine
1 garlic clove, crushed
1 teaspoon dry mustard
1 onion chopped
1 teaspoon ranch rub (recommended: Bob Tallman's)
1 teaspoon steak dust recommended: Bob Tallman's)
1/2 cup honey
3/4 cup cola (recommended: Coca Cola)
1 bottle Worcestershire sauce
1 bottle ketchup
2 lemons, halved
1 bottle hot sauce
4 chicken breasts, boneless or bone-in
In a saucepan, melt the margarine. Add the garlic clove, mustard, onion, ranch rub, steak dust, honey and cola and bring to a simmer. Then add the Worcestershire, ketchup, lemons, and the hot sauce. Cook for 20 to 30 minutes and let it simmer down. Dip chicken in sauce and put on grill. Keep applying sauce onto chicken until cooked.
Serve as well on side for brisket dippin! Dig in!
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Boneless skinless chicken breasts marinated in Walkerswood Jamaican style Jerk. You can find it at Cost Plus World Market. Marinate it overnight for best results, then grill it. When it's almost done, slather it with BBQ sauce... really good.
first soak your chicken in some mojo sauce over night. then seas ion to your liking, sprinkle one lime on top, then place it in the oven or on grill, get what ever sauce you like than hit cut up onions, green peppers. add honey, two tea spoons of sugar, hit and let simmer. once your meat is finished. spread the sauce on the top.then let it hit for about three min then your done. ready to serve.
let me tell you! allrecipes.com is one of the best sources for recipes. you can even do an ingredient search and list the ingredients you have and even the ones you dont want. When you search for your recipe you can sort it by rating, this will allow you to get the top rated recipes, and people comment on how well they liked it! Good Luck!
Good recipe for chicken soup, my little one is sick?
I have a 7 year old at home sick with a new cold. I believe I've got it too. Have you got a good recipe please? Thankyou! xGood recipe for chicken soup, my little one is sick?
Chicken Noodle Soup for the Soul
1 large chicken breast, boneless skinless, or 5 - 6 chicken tenders
录 cup onion, chopped
1 tablespoon butter
6 cups water
1 teaspoon salt
鈪?teaspoon poultry seasoning
鈪?teaspoon pepper
2 medium potatoes, peeled, cubed
1 cup baby carrots
1 cup frozen green peas
4 ounces egg noodles
1 can condensed celery soup
1 teaspoon dried parsley
Melt butter in large saucepan over medium heat. Sautee onion until transparent.
Add potatoes, chicken and water. Increase heat to high and add seasonings. After mix comes to a full boil, reduce heat to medium and cover. Let cook for about 15 minutes.
Remove chicken, add peas and carrots and increase heat to high. Once mixture returns to a full boil, reduce to medium and cover. Let cook for about 5 minutes. Meanwhile, dice chicken into bite size pieces. Increase heat to high and bring to a full boil. Add noodles and chicken and cook for 10 minutes. Remove from heat.
Stir in celery soup and parsley, stir until smooth.Good recipe for chicken soup, my little one is sick?
Here is a nice and simple recipe that is easy to make especially when you are not feeling well:
2 cans Campbell's Condensed Chicken Broth
1 cup water
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 lb. skinless, boneless chicken breast, cut-up
1/2 cup uncooked medium egg noodles
Directions:
MIX broth, water, black pepper, carrot, celery and chicken in saucepan. Heat to a boil.
STIR in noodles. Cook over medium heat 10 min. or until noodles are done.
If you don't feel like cooking (which I don't when I'm sick) - I like Mrs. Grass' Chicken Noodle soup in the box with the ';golden egg'; flavoring. The nice clear broth is tasty and just makes me feel better whenever I'm sick.
I hope you two are feeling better soon.
Ingredients
1 garlic clove, finely minced (can use bottled minced garlic)
2 teaspoons sesame oil
1/2 cup frozen cut green beans
1 carrot, finely julienned or carrot, very finely sliced
1 small onion, finely chopped
2 cups chopped cabbage or wombok cabbage (chinese cabbage)
1 tablespoon vegetable oil or peanut oil
2 cooked chicken breasts, shredded
1 tablespoon soy sauce
2 (3 ounce) packets ramen noodles, discard seasoning sachets (also referred to as instant noodles)
6 cups chicken stock
1/2 teaspoon dried red pepper flakes (optional)
1/4 cup chopped cilantro leaf (optional)
salt and pepper
http://www.recipezaar.com/Easy-Chicken-N鈥?/a>
Ingredients
* 1 organic free-range chicken
* 1 medium parsnip
* 2 carrots
* 1 leek
* 1 onion
* 2 sticks of celery
* 2 bay leaves
* 1 bunch of flat leaf parsley
* Salt and pepper
* About 4 litres of water
1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.
2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.
4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.
5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
7. Then add a handful of chopped parsley and check the seasoning. Et voila!
Hope you and your little one get well soon!
sometimes too much isnt good.
try chicken broth and add a little parsley. maybe boil a bag of minute rice
also, if you have some left over candy canes eat one of them. the pepperment oil helps fight certain bacterias. go to msn.com and look up that article.
if you are sick, you don't need to be shopping and cooking.
simmer any chicken parts without bones in water for an hour.
add some parsley and garlic.
the last 10 minutes add some instant rice or noodles.
yum
Chicken Noodle Soup for the Soul
1 large chicken breast, boneless skinless, or 5 - 6 chicken tenders
录 cup onion, chopped
1 tablespoon butter
6 cups water
1 teaspoon salt
鈪?teaspoon poultry seasoning
鈪?teaspoon pepper
2 medium potatoes, peeled, cubed
1 cup baby carrots
1 cup frozen green peas
4 ounces egg noodles
1 can condensed celery soup
1 teaspoon dried parsley
Melt butter in large saucepan over medium heat. Sautee onion until transparent.
Add potatoes, chicken and water. Increase heat to high and add seasonings. After mix comes to a full boil, reduce heat to medium and cover. Let cook for about 15 minutes.
Remove chicken, add peas and carrots and increase heat to high. Once mixture returns to a full boil, reduce to medium and cover. Let cook for about 5 minutes. Meanwhile, dice chicken into bite size pieces. Increase heat to high and bring to a full boil. Add noodles and chicken and cook for 10 minutes. Remove from heat.
Stir in celery soup and parsley, stir until smooth.Good recipe for chicken soup, my little one is sick?
Here is a nice and simple recipe that is easy to make especially when you are not feeling well:
2 cans Campbell's Condensed Chicken Broth
1 cup water
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 lb. skinless, boneless chicken breast, cut-up
1/2 cup uncooked medium egg noodles
Directions:
MIX broth, water, black pepper, carrot, celery and chicken in saucepan. Heat to a boil.
STIR in noodles. Cook over medium heat 10 min. or until noodles are done.
If you don't feel like cooking (which I don't when I'm sick) - I like Mrs. Grass' Chicken Noodle soup in the box with the ';golden egg'; flavoring. The nice clear broth is tasty and just makes me feel better whenever I'm sick.
I hope you two are feeling better soon.
Ingredients
1 garlic clove, finely minced (can use bottled minced garlic)
2 teaspoons sesame oil
1/2 cup frozen cut green beans
1 carrot, finely julienned or carrot, very finely sliced
1 small onion, finely chopped
2 cups chopped cabbage or wombok cabbage (chinese cabbage)
1 tablespoon vegetable oil or peanut oil
2 cooked chicken breasts, shredded
1 tablespoon soy sauce
2 (3 ounce) packets ramen noodles, discard seasoning sachets (also referred to as instant noodles)
6 cups chicken stock
1/2 teaspoon dried red pepper flakes (optional)
1/4 cup chopped cilantro leaf (optional)
salt and pepper
http://www.recipezaar.com/Easy-Chicken-N鈥?/a>
Ingredients
* 1 organic free-range chicken
* 1 medium parsnip
* 2 carrots
* 1 leek
* 1 onion
* 2 sticks of celery
* 2 bay leaves
* 1 bunch of flat leaf parsley
* Salt and pepper
* About 4 litres of water
1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.
2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.
4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.
5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
7. Then add a handful of chopped parsley and check the seasoning. Et voila!
Hope you and your little one get well soon!
sometimes too much isnt good.
try chicken broth and add a little parsley. maybe boil a bag of minute rice
also, if you have some left over candy canes eat one of them. the pepperment oil helps fight certain bacterias. go to msn.com and look up that article.
if you are sick, you don't need to be shopping and cooking.
simmer any chicken parts without bones in water for an hour.
add some parsley and garlic.
the last 10 minutes add some instant rice or noodles.
yum
I need a REALLY easy chicken korma recipe...?
It can't have too many ingredients, just something basic that I can prepare and cook within an hour.I need a REALLY easy chicken korma recipe...?
Easy Chicken Korma
INGREDIENTS:
3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon chili powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
1/3 cup sliced almonds
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.I need a REALLY easy chicken korma recipe...?
http://www.foodnetwork.com/food/recipes/鈥?/a>
Chicken Korma
Recipe courtesy Punjab Restaurant, London, England
4 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon julienned ginger
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 pound chicken, cooked
1 cup water
1 1/2 teaspoons garam masala, or to taste
1/4 pint heavy cream
2 teaspoons finely chopped coriander
Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.
I got a simmering sauce for chicken korma at Trader Joes. It was wonderful. Just pat chicken with flour, brown in butter, add the sauce, cook until chicken is done.
Serve over rice with a little yogurt on top and chopped pickles on the side. God I love Trader Joe's.....free coffee samples too!!!!!
Easy Chicken Korma
';This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.';
Original recipe yield:
4 servings
PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min
INGREDIENTS
3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon chili powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
1/3 cup sliced almonds
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.
Notes
You can also add a handful of golden raisins to the chicken.
Easy Chicken Korma
INGREDIENTS:
3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon chili powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
1/3 cup sliced almonds
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.I need a REALLY easy chicken korma recipe...?
http://www.foodnetwork.com/food/recipes/鈥?/a>
Chicken Korma
Recipe courtesy Punjab Restaurant, London, England
4 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon julienned ginger
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 pound chicken, cooked
1 cup water
1 1/2 teaspoons garam masala, or to taste
1/4 pint heavy cream
2 teaspoons finely chopped coriander
Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.
I got a simmering sauce for chicken korma at Trader Joes. It was wonderful. Just pat chicken with flour, brown in butter, add the sauce, cook until chicken is done.
Serve over rice with a little yogurt on top and chopped pickles on the side. God I love Trader Joe's.....free coffee samples too!!!!!
Easy Chicken Korma
';This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.';
Original recipe yield:
4 servings
PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min
INGREDIENTS
3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon chili powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
1/3 cup sliced almonds
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.
Notes
You can also add a handful of golden raisins to the chicken.
Baked and Grilled Chicken recipe???
Does anyone know any fast and easy baked and grilled chicken recipes??? I'm trying to change my diet to be a little healthier...Nothing too exotic, I have simple taste...Baked and Grilled Chicken recipe???
Black bean %26amp; mango chicken salad
16 oz. black beans, drained
10 oz. frozen corn
1 C chopped mango
1/2 lb. grilled chicken
1/2 C chopped red pepper
1/3 C fresh cilantro
1/3 C red onion
1/4 C lime juice
1 C Italian dressing
Toss all ingredients together, refrigerate at least an hour and serve in a large bowl with chips or crackers.Baked and Grilled Chicken recipe???
I make a baked chicken that is healthy,hearty, and delicious. Oh and really easy to make.
Ingredients:
Four chicken leg quarters (skin on or skinless)
1 can Campbells Healthy Request cream soup (I use mushroom)
2/3 cup barbeque sauce
3 tablespoons of dark molases
Preparation:
pre heat oven to 350 degrees
Place chicken in glass or non stick baking pan. In a seperate bowl combine the soup, barbecue sauce, and molases. Mix well and pour over chicken. Bake chicken for about one to one and a half hours till chicken is cooked through.
~note the sauce looks better after cooking then before~
Thats it... really easy! Enjoy :-)
If you want something quick and easy, you'll appreciate that this only has 5 ingredients.
Garlic Chicken
2 teaspoons crushed or minced garlic, or 1/2 teaspoon garlic powder
1/2 cup olive oil
1/2 cup dry bread crumbs
1 cup grated Parmesan cheese
4 skinless, boneless chicken breasts
Preheat oven to 425 degrees. Warm garlic and olive oil in a shallow dish in the microwave to blend flavors. In a separate shallow dish, combine bread crumbs and Parmesan. Dip the chicken breasts in oil mixture, then in crumb and Parmesan mixture. Place in a shallow, lightly greased baking pan.
Bake in the oven for 30-40 minutes, until chicken is no longer pink and juices run clear, and coating is golden brown.
Notes: If your chicken breasts are very thick, I suggest you pound them with a meat mallet to flatten them, or cut them into strips to promote quicker cooking.
I have used Italian seasoned bread crumbs instead of plain ones, or crushed cracker crumbs instead.
----------
Chicken with Basil Cream Sauce
1/4 cup sour cream
1/4 cup dry bread crumbs (I used about 3/4 cup fresh bread crumbs)
4 chicken breasts
Salt and pepper
6 tbls. butter
2 tbl. olive oil
Sauce:
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4-oz.) jar diced pimentos, drained
1 cup Parmesan cheese, grated
1/4 cup fresh basil, minced
1/8 tsp. black pepper
1 tsp. cornstarch
2 tbls. chicken broth or water
1. Put cream and bread crumbs in separate bowls. Lightly season chicken with salt and pepper. Dip chicken in cream, then bread crumbs.
2. In skillet, over medium heat, brown chicken on both sides in butter and oil. Set aside, keep warm.
3. Add broth to the same skillet. Bring to a boil over medium heat and scrape bottom to loosen crumbs. Add cream and pimentos, and bring to a boil, stirring constantly for 1 minute. Reduce heat. Stir in cheese, basil and pepper; cook until heated.
4. Mix cornstarch with broth into a paste. Stir into cream mixture and cook until slightly thickened. Spoon sauce over chicken. For an appetizer, cut chicken into bite-size pieces and serve sauce as a dipping sauce.
------
Bacon-Wrapped Chicken with Sour Cream Sauce recipe
4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream
In a bowl, mix cream of chicken soup and sour cream. Set aside.
Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.
Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.
A basic whole chicken roast is easy. Rub a bit of olive oil all over it, rub salt and pepper (and other spices if you like; garlic is popular) on the skin, and roast in a 350 preheated oven for 20 minutes per pound.
If you want to go just a bit more exotic you can try a lemon or lime juice rub.
You can thaw chicken parts %26amp; coat with Shake %26amp; Bake.
Put in a baking dish at 450F for 45-60 minutes.
Test for clear juices or 160F internal temperature.
Instead of coating, pour a can of cream soup over them;
cream of mushroom, celery, chicken, etc.
I like to marinate my chicken breasts in Lawry's marinate sauces then toss them on the grill...Delicious and good for you!! They have a variety of flavors. My favorite is the Caribbean Jerk! Yum!
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
--Ina Garten
---------------------------------
Oniony Baked Chicken
1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks
Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture. Place drumsticks back in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink. Discard leftover butter.
-------------------------------------
Caramelized Baked Chicken
Yield: 6 servings
3 pounds chicken pieces
2 Tbsp. olive oil
½ cup soy sauce
2 Tbsp. ketchup
1 cup honey
1 tsp. cayenne pepper
1 tsp Worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Preheat oven to 400º F. Place chicken in a greased 9”x13” baking dish. Mix together remaining ingredients. Pour over the chicken. Bake in a preheated oven for 45 minutes. Turn chicken over, baste, and bake 45 minutes more.
-----------------------------------
You can serve this w/ or w/o the peanut dip... but I recommend the dip!!!
Grilled Lemon Chicken Skewers with Satay Dip
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
Yield: 1 1/2 cups
--Ina Garten
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.
COLA CHICKEN
(And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
Try little cocktail wieners/sausages…for appetizers.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup %26amp; 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.
Serve over noodles or rice or dressing....or???
Black bean %26amp; mango chicken salad
16 oz. black beans, drained
10 oz. frozen corn
1 C chopped mango
1/2 lb. grilled chicken
1/2 C chopped red pepper
1/3 C fresh cilantro
1/3 C red onion
1/4 C lime juice
1 C Italian dressing
Toss all ingredients together, refrigerate at least an hour and serve in a large bowl with chips or crackers.Baked and Grilled Chicken recipe???
I make a baked chicken that is healthy,hearty, and delicious. Oh and really easy to make.
Ingredients:
Four chicken leg quarters (skin on or skinless)
1 can Campbells Healthy Request cream soup (I use mushroom)
2/3 cup barbeque sauce
3 tablespoons of dark molases
Preparation:
pre heat oven to 350 degrees
Place chicken in glass or non stick baking pan. In a seperate bowl combine the soup, barbecue sauce, and molases. Mix well and pour over chicken. Bake chicken for about one to one and a half hours till chicken is cooked through.
~note the sauce looks better after cooking then before~
Thats it... really easy! Enjoy :-)
If you want something quick and easy, you'll appreciate that this only has 5 ingredients.
Garlic Chicken
2 teaspoons crushed or minced garlic, or 1/2 teaspoon garlic powder
1/2 cup olive oil
1/2 cup dry bread crumbs
1 cup grated Parmesan cheese
4 skinless, boneless chicken breasts
Preheat oven to 425 degrees. Warm garlic and olive oil in a shallow dish in the microwave to blend flavors. In a separate shallow dish, combine bread crumbs and Parmesan. Dip the chicken breasts in oil mixture, then in crumb and Parmesan mixture. Place in a shallow, lightly greased baking pan.
Bake in the oven for 30-40 minutes, until chicken is no longer pink and juices run clear, and coating is golden brown.
Notes: If your chicken breasts are very thick, I suggest you pound them with a meat mallet to flatten them, or cut them into strips to promote quicker cooking.
I have used Italian seasoned bread crumbs instead of plain ones, or crushed cracker crumbs instead.
----------
Chicken with Basil Cream Sauce
1/4 cup sour cream
1/4 cup dry bread crumbs (I used about 3/4 cup fresh bread crumbs)
4 chicken breasts
Salt and pepper
6 tbls. butter
2 tbl. olive oil
Sauce:
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4-oz.) jar diced pimentos, drained
1 cup Parmesan cheese, grated
1/4 cup fresh basil, minced
1/8 tsp. black pepper
1 tsp. cornstarch
2 tbls. chicken broth or water
1. Put cream and bread crumbs in separate bowls. Lightly season chicken with salt and pepper. Dip chicken in cream, then bread crumbs.
2. In skillet, over medium heat, brown chicken on both sides in butter and oil. Set aside, keep warm.
3. Add broth to the same skillet. Bring to a boil over medium heat and scrape bottom to loosen crumbs. Add cream and pimentos, and bring to a boil, stirring constantly for 1 minute. Reduce heat. Stir in cheese, basil and pepper; cook until heated.
4. Mix cornstarch with broth into a paste. Stir into cream mixture and cook until slightly thickened. Spoon sauce over chicken. For an appetizer, cut chicken into bite-size pieces and serve sauce as a dipping sauce.
------
Bacon-Wrapped Chicken with Sour Cream Sauce recipe
4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream
In a bowl, mix cream of chicken soup and sour cream. Set aside.
Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.
Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.
A basic whole chicken roast is easy. Rub a bit of olive oil all over it, rub salt and pepper (and other spices if you like; garlic is popular) on the skin, and roast in a 350 preheated oven for 20 minutes per pound.
If you want to go just a bit more exotic you can try a lemon or lime juice rub.
You can thaw chicken parts %26amp; coat with Shake %26amp; Bake.
Put in a baking dish at 450F for 45-60 minutes.
Test for clear juices or 160F internal temperature.
Instead of coating, pour a can of cream soup over them;
cream of mushroom, celery, chicken, etc.
I like to marinate my chicken breasts in Lawry's marinate sauces then toss them on the grill...Delicious and good for you!! They have a variety of flavors. My favorite is the Caribbean Jerk! Yum!
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
--Ina Garten
---------------------------------
Oniony Baked Chicken
1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks
Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture. Place drumsticks back in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink. Discard leftover butter.
-------------------------------------
Caramelized Baked Chicken
Yield: 6 servings
3 pounds chicken pieces
2 Tbsp. olive oil
½ cup soy sauce
2 Tbsp. ketchup
1 cup honey
1 tsp. cayenne pepper
1 tsp Worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Preheat oven to 400º F. Place chicken in a greased 9”x13” baking dish. Mix together remaining ingredients. Pour over the chicken. Bake in a preheated oven for 45 minutes. Turn chicken over, baste, and bake 45 minutes more.
-----------------------------------
You can serve this w/ or w/o the peanut dip... but I recommend the dip!!!
Grilled Lemon Chicken Skewers with Satay Dip
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
Yield: 1 1/2 cups
--Ina Garten
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.
COLA CHICKEN
(And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
Try little cocktail wieners/sausages…for appetizers.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup %26amp; 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.
Serve over noodles or rice or dressing....or???
I need the recipe for a soup called African peanut and Chicken soup. Help me if you can.?
All I know is that it has peanut butter, rice, chicken, tomatoes and some other vegtables any help will do.
ThanksI need the recipe for a soup called African peanut and Chicken soup. Help me if you can.?
African Peanut Chicken Soup
1-1/2 tablespoons canola oil
2 medium onions, finely chopped (about 1-1/2 cups)
1 large green pepper, seeded,
finely chopped (about 1 cup)
2 cloves garlic, minced or pressed
2 cans (14-1/2-ounce each) chicken broth
1 can (16-ounce) crushed tomatoes
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/4 cup uncooked converted rice
1 cup diced cooked chicken
1/2 cup smooth peanut butter
In a 4-quart saucepan or Dutch oven, heat oil over medium heat. saut茅 onions, green pepper and garlic until onions begin to brown. Stir in broth, tomatoes, red pepper and black pepper. Simmer, uncovered, over low heat 30 minutes. Add rice and chicken. Simmer 15 to 20 minutes or until rice is tender. Whisk in peanut butter until soup is completely smooth.
Nutrition Information Per Serving:
Calories: 212
Total Fat: 16 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 728 mg
African Chicken-Peanut Soup
Ingredients
Cooking spray
1 1/2 cups cubed peeled sweet potato
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 jalape帽o pepper, seeded and minced
2 cups chopped cooked chicken breast (about 8 ounces)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (15-ounce) cans Healthy Choice Chicken With Rice Soup or any less-sodium chicken-and-rice soup, undiluted
1 (15-ounce) can black beans, drained
1/3 cup creamy peanut butter
Preparation
Place a large Dutch oven/sauce pan coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalape帽o; saut茅 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.
Yield
11 servings (serving size: 1 cup)
Nutritional Information
CALORIES 188(28% from fat); FAT 5.9g (sat 1.3g,mono 2.4g,poly 1.6g); PROTEIN 15.2g; CHOLESTEROL 21mg; CALCIUM 35mg; SODIUM 556mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 19.3g
I hope these were helpful,Take Care!!! :)I need the recipe for a soup called African peanut and Chicken soup. Help me if you can.?
African Chicken-peanut Soup
Recipe #1203641 rating
This is really quick, but different enough to impress guests (just make sure they're not spice-wimps!)
1 cup diced cooked chicken
2/3 cup diced onions
1 1/2 teaspoons minced garlic
2 tablespoons dark sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 cups chicken broth
1/4 cup tomato paste
1 cup chopped stewed tomatoes, drained
3 tablespoons chunky peanut butter
In a large pot, saute chicken, onion and garlic in sesame oil for about 10 minutes, until onion is tender.
Add curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
Add chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well-combined.
Heat until very hot but not boiling.
Serve immediately.
1 cup diced cooked chicken
2/3 cup diced onions
1 1/2 teaspoons minced garlic
2 tablespoons dark sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 cups chicken broth
1/4 cup tomato paste
1 cup chopped stewed tomatoes, drained
3 tablespoons chunky peanut butter
Peanut Butter Vegetable Chicken Soup
INGREDIENTS
* 8 cups chicken broth
* 2 cups diced, cooked chicken meat
* 1 cup peeled and cubed potatoes
* 1 cup diced carrots
* 1 cup diced zucchini
* 1 cup broccoli florets
* 1 cup canned whole tomatoes, chopped
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 2 cloves garlic, minced
* 1/2 cup peanut butter
* 1 tablespoon chopped fresh parsley
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.cream tones
ThanksI need the recipe for a soup called African peanut and Chicken soup. Help me if you can.?
African Peanut Chicken Soup
1-1/2 tablespoons canola oil
2 medium onions, finely chopped (about 1-1/2 cups)
1 large green pepper, seeded,
finely chopped (about 1 cup)
2 cloves garlic, minced or pressed
2 cans (14-1/2-ounce each) chicken broth
1 can (16-ounce) crushed tomatoes
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/4 cup uncooked converted rice
1 cup diced cooked chicken
1/2 cup smooth peanut butter
In a 4-quart saucepan or Dutch oven, heat oil over medium heat. saut茅 onions, green pepper and garlic until onions begin to brown. Stir in broth, tomatoes, red pepper and black pepper. Simmer, uncovered, over low heat 30 minutes. Add rice and chicken. Simmer 15 to 20 minutes or until rice is tender. Whisk in peanut butter until soup is completely smooth.
Nutrition Information Per Serving:
Calories: 212
Total Fat: 16 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 728 mg
African Chicken-Peanut Soup
Ingredients
Cooking spray
1 1/2 cups cubed peeled sweet potato
1/2 cup chopped onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 jalape帽o pepper, seeded and minced
2 cups chopped cooked chicken breast (about 8 ounces)
1 cup bottled salsa
1/2 teaspoon ground cumin
2 (16-ounce) cans fat-free, less-sodium chicken broth
2 (15-ounce) cans Healthy Choice Chicken With Rice Soup or any less-sodium chicken-and-rice soup, undiluted
1 (15-ounce) can black beans, drained
1/3 cup creamy peanut butter
Preparation
Place a large Dutch oven/sauce pan coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalape帽o; saut茅 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.
Yield
11 servings (serving size: 1 cup)
Nutritional Information
CALORIES 188(28% from fat); FAT 5.9g (sat 1.3g,mono 2.4g,poly 1.6g); PROTEIN 15.2g; CHOLESTEROL 21mg; CALCIUM 35mg; SODIUM 556mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 19.3g
I hope these were helpful,Take Care!!! :)I need the recipe for a soup called African peanut and Chicken soup. Help me if you can.?
African Chicken-peanut Soup
Recipe #1203641 rating
This is really quick, but different enough to impress guests (just make sure they're not spice-wimps!)
1 cup diced cooked chicken
2/3 cup diced onions
1 1/2 teaspoons minced garlic
2 tablespoons dark sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 cups chicken broth
1/4 cup tomato paste
1 cup chopped stewed tomatoes, drained
3 tablespoons chunky peanut butter
In a large pot, saute chicken, onion and garlic in sesame oil for about 10 minutes, until onion is tender.
Add curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
Add chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well-combined.
Heat until very hot but not boiling.
Serve immediately.
1 cup diced cooked chicken
2/3 cup diced onions
1 1/2 teaspoons minced garlic
2 tablespoons dark sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 cups chicken broth
1/4 cup tomato paste
1 cup chopped stewed tomatoes, drained
3 tablespoons chunky peanut butter
Peanut Butter Vegetable Chicken Soup
INGREDIENTS
* 8 cups chicken broth
* 2 cups diced, cooked chicken meat
* 1 cup peeled and cubed potatoes
* 1 cup diced carrots
* 1 cup diced zucchini
* 1 cup broccoli florets
* 1 cup canned whole tomatoes, chopped
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 2 cloves garlic, minced
* 1/2 cup peanut butter
* 1 tablespoon chopped fresh parsley
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
I need someone to develop a recipe and method to cook chicken like KFC, where I could get help in India ?
It would be nice to have someone in Delhi for the purpose.I need someone to develop a recipe and method to cook chicken like KFC, where I could get help in India ?
Steam chicken pieces. Allow to cool. Just use a tempura batter and add salt, pepper and if you want a bit of zing add cayenne pepper.I need someone to develop a recipe and method to cook chicken like KFC, where I could get help in India ?
I know that Colonel Sanders used a pressure cooker, but I can't help you with the 11 herbs and spices.
Steam chicken pieces. Allow to cool. Just use a tempura batter and add salt, pepper and if you want a bit of zing add cayenne pepper.I need someone to develop a recipe and method to cook chicken like KFC, where I could get help in India ?
I know that Colonel Sanders used a pressure cooker, but I can't help you with the 11 herbs and spices.
Dixie stampede rotisserie chicken recipe???
i'm in search of this recipe the first person that can find it get's an easy 10 points.... ...i've found the vegetable soup recipe...but i need the chicken recipe it's out of this world!!!Dixie stampede rotisserie chicken recipe???
sorry cant find the recipe
sorry cant find the recipe
Anyone have a recipe for a mild bbq chicken sauce that is simple to put together?
maybe about 5 or 6 ingredients tops.Anyone have a recipe for a mild bbq chicken sauce that is simple to put together?
3/4 c. ketchup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/2 tsp. pepper
Stir and simmer for 20 minutes.Anyone have a recipe for a mild bbq chicken sauce that is simple to put together?
Ingredients: Corn Syrup, vinegar, sugar, mustard, Worcestershire sauce (vinegar, Molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, tamarind, cloves, natural flavorings, chili pepper extract), Natural smoke flavoring, salt, spice
I marinate my chicken in a raspberry vinaigrette for 4 hours and then apply a rub and then slow smoke or grill it. During the last half hour to hour, glaze with a simple glaze... equal parts raspberry vinaigrette, ketchup, and honey.
Bill
www.bbq-book.com
just use ketchup and dark brown sugar
3/4 c. ketchup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/2 tsp. pepper
Stir and simmer for 20 minutes.Anyone have a recipe for a mild bbq chicken sauce that is simple to put together?
Ingredients: Corn Syrup, vinegar, sugar, mustard, Worcestershire sauce (vinegar, Molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, tamarind, cloves, natural flavorings, chili pepper extract), Natural smoke flavoring, salt, spice
I marinate my chicken in a raspberry vinaigrette for 4 hours and then apply a rub and then slow smoke or grill it. During the last half hour to hour, glaze with a simple glaze... equal parts raspberry vinaigrette, ketchup, and honey.
Bill
www.bbq-book.com
just use ketchup and dark brown sugar
Chicken recipe???
I have chicken thighs in my freezer (with skin on) and would like to know if anyone has a nice recipe to use with them?? Pot / Stove / Grill - any idea's welcome!!
Thanks :-)Chicken recipe???
Teriyaki Chicken Thighs - Mr Food
8 large chicken thighs, skinned if desired (about 2 pounds)
1/2 cup soy sauce
5 scallions, chopped
1/4 cup lime juice
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic, minced
Place the chicken in a large resealable plastic storage bag. In a small bowl, combine the remaining ingredients; mix well and add to the chicken. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally.
Preheat the grill to medium heat. Drain the chicken, reserving the marinade.
With the grill lid open, cook the chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking.
GARNISHING TIP : This becomes a real eye-popper garnished with sliced scallions and lime wedges.
MARINADE SAFETY : Never consume a marinade that has come in contact with raw poultry, meat, or seafood, nor let it come in contact with cooked food unless the marinade has been brought to a boil and boiled for at least 3 minutes, stirring frequently.
SUPER CRUNCH CHICKEN
Preheat oven to 375F. Spread 8 boneless, skinless chicken thighs (try breasts?) w/ 1/4 C salad dressing.
Empty 1 pkg stove top stuffing mix into a pie plate. Add 1/4 C parmesan cheese, then stir to combine. Coat each piece of chicken with dry stuffing mixture. Place on foil covered bakin gsheet. Discard any leftover stuffing mixture.
Bake 25-30 min or until chicken is cooked through.
I found that when I deboned my thighs, it left little meat. Plus, it just wasn't easy to do.Chicken recipe???
I love this recipe, and I always use chicken thighs for it even though you can use any cut really as long as it has skin. One pan, not too much work, and it tastes great.
Ingredients:
Potatoes, chicken, asparagus, lemon, butter, rosemary, thyme
Instructions:
(Note: the measurements dont have to be exact in this recipe which makes it easy to adjust to fit your family)
Preheat oven to 350 degrees F
Cut up potatoes into approx. quarters, toss them lightly in butter and place them in a roasting pan. Use enough potatoes to cover the bottom of whatever pan you are using.
Let bake for about 20 minutes
add chicken, defrosted and skin side up. season with rosemary, thyme, salt and pepper. You can spray the tops with spray butter if you like as it will help the skin brown nicley.
Let bake for about 20 minutes or until chicken is almost done.
add as much asparagus as you like sprinkled throughout the dish. take 1/2 to 1 whole lemon, cut it into wedges and sprinkle throughout dish (this really makes it good)
Bake for about 10 more minutes or until chicken is done and asparagus is tender.
I make this ALL the time- the only thing I do different is I do not add the corn starch mix even though a lot of people do. This is actually a ';REAL'; Teriyaki sauce to make at home and use on everything - I do!!! If this seems to get too hot and bubbly - put foil over it (I have to sometimes)
Baked Teriyaki Chicken --
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 400 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
MOROCCAN CHICKEN WITH TOMATOES AND
POTATOES
1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)
3-4 baking potatoes, peeled and cubed
1 can diced tomatoes (or 2-3 large fresh tomatoes, diced
3-5 carrots or parsnips, quartered
1 large onion, diced
1-2 cloves garlic, diced
1/2-1 red bell pepper, diced
1 cup peas (if desired)
1/4 cup olive oil
parsley (1/4 cup fresh or 2 tbs. dried)
1 1/2 tsp. paprika
a few pinches of saffron, if you've got it
salt and pepper to taste
In a large pot, heat oil and saut茅 onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.
Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.
Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).
Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!
ANNA'S CHICKEN
6-9 chicken thighs, bones in
1 med. size bottle French salad dressing
1 packet Lipton's onion soup mix
1 can cranberry sauce
Arrange the chicken in a shallow baking pan. In a bowl, combine salad dressing and onion soup mix. Blend thoroughly. Pour this mixture over the chicken until covered completely. Spoon the cranberry sauce over the top of the chicken. Cover with foil and bake in 350 degree oven for 1 hour. Remove foil near the end if you want to crisp the top a little bit. I like this served with rice and vegetables.
One of my favorite recipes for chicken is Cap'n Crunch Chicken. It is normally made with breast meat, but it will work with thighs as long as you don't mind cutting off the skin and deboning them (if they have the bones in).
To make it you need:
1 small box of Cap'n Crunch cereal.
1 bottle of your favorite Italian salad dressing
chicken.
Remove the skin and bones and cut the chicken into 1 inch cubes.
Marinate the chicken cubes in the Italian dressing over night.
Pour half of the Cap'n Crunch into a ziploc bag and crush with a rolling pin, meat hammer, or the bottom of a pot.
Drop in the chicken pieces and coat them.
Spread the pieces on a cookie sheet.
Pour some additional whole pieces of Cap'n Crunch over the top.
Bake at 350 degrees for 35 minutes.
The Cap'n Crunch will melt and will form a nice thin crispy crust on the chicken. The flavors meld together very well...
If you do not want to debone and go through the aggrevation, I would simply soak them overnight in a brine solution (salt and flavorings) and then grill them on high heat. (Be carefull not to overcook them.)
Good luck
How about chicken in a creamy dijon mushroom sauce. It's yummy and not difficult. I posted the recipe on my Suite101.com French Cuisine category, but don't let the French throw you off. Almost all of the recipes there are suitable even for beginners. That's the 101 aspect.
Or for something completely different, how about African Chicken and Peanut Soup. It's perfect for stretching about a cup of leftover cooked chicken into a second meal. I'll give you the link for that one, too.
thighs are good in things like a tagine, or a curry - cooked in a casserole dish for about an hour. I recently made chicken tagine with preserved lemons http://www.bbc.co.uk/food/recipes/databa鈥?/a> which was really tasty - the chicken just falls off the bone after cooking, and the preserved lemons give a really nice lemony flavour!
Well if you are up to the challenge then you can always fry them into hot wings or something like that.
If your grill them and then drench them in your favorite barbecue sauce they are really tasty and tender. (Remember: LOW AND SLOW on the grill!!)
Also look up Nirmala's curry chicken!! My dad is Guyanese and the best dish that he can make is curry chicken. I don't know what he does to his but I have tried Nirmala's and hers tastes really close!!
That should be it!!
There's so many things you can do with chicken. At this time of year, you may want to sprinkle some garlic salt and pepper and then marinate the chicken in italian dressing (after you thaw the ckn) overnight and then cook slowly on the grill.
Put them in a big dish add a tin or two of chopped tomatoes, onions and mushrooms and a tablespoon or two of paprika. Stir place in the oven and cover with foil cook for about and hour or longer it won't spoil serve with a baked potatoe or rice and baby carrots. I do it all the time and all my family love it!!
Try this recipe (courtesy of Rachel Ray). It is caled
Rosemary Grilled Chicken with Wild Mushroom sauce. It only takes 30 min. (this includes preptime and cooking time) Here is the link
http://www.foodnetwork.com/recipes/racha鈥?/a>
Why dont you make chicken salad???
Roast the chicken with salt and pepper or any seasons you like...
remove skin when cooled
cut into chunks or shred off the bone
add diced celery
and mayo
salt and pepper to taste
and you have a wonderful chicken salad!
Grill them, add honey to them with pepper, seasoning salt, gives it a great taste. Nothing fancy... You should also grill some veggies, like eggplant, broccoli and some carrots.
Lob them in a dish with a jar of Tesco curry sauce and cook for 1 hour - job done!
put chicken in it with milk and carrots. It being the pot.
Here are some recipes that I have tried and are excellent.
but if you want something very easy and very good just marniate them in Italian dressing and then bake them or grill them. I also chop up veggies such as squash, zucchini, asparagus (leave whole) red pepper, broccoli, portabello mushrooms etc and marinate in Italian Dressing for a few hours and grill them too. They are AMAZING!
Balsamic Chicken Thighs
*
*
* 2 lbs skinless chicken thighs
* salt and pepper, to taste
* 1/4 cup chopped shallot
* 1/4 cup balsamic vinegar
* cooking spray
Directions
Spray large frying pan, preheat.
Rinse and pat dry thighs.
Season with salt and pepper.
Brown well on all sides.
Cover, reduce heat to medium and cook for approximately 25 minutes,or until thighs are done depending on size.
Add shallots,cook for 2-3 minutes,until they soften.
Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
Spoon sauce over thighs to serve.
Crispy Rosemary Chicken and Fries
';This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!';
INGREDIENTS:
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or
as needed
1 tablespoon chopped fresh
rosemary
1 1/2 teaspoons chopped fresh
oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste
DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
(Indian Butter Chicken)
Butter chicken is AMAZING! You should try it. It takes some work but it is well worth it!
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic
paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper,
or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless
chicken thighs, cut into bite-
size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
DIRECTIONS:
1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Thanks :-)Chicken recipe???
Teriyaki Chicken Thighs - Mr Food
8 large chicken thighs, skinned if desired (about 2 pounds)
1/2 cup soy sauce
5 scallions, chopped
1/4 cup lime juice
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic, minced
Place the chicken in a large resealable plastic storage bag. In a small bowl, combine the remaining ingredients; mix well and add to the chicken. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally.
Preheat the grill to medium heat. Drain the chicken, reserving the marinade.
With the grill lid open, cook the chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking.
GARNISHING TIP : This becomes a real eye-popper garnished with sliced scallions and lime wedges.
MARINADE SAFETY : Never consume a marinade that has come in contact with raw poultry, meat, or seafood, nor let it come in contact with cooked food unless the marinade has been brought to a boil and boiled for at least 3 minutes, stirring frequently.
SUPER CRUNCH CHICKEN
Preheat oven to 375F. Spread 8 boneless, skinless chicken thighs (try breasts?) w/ 1/4 C salad dressing.
Empty 1 pkg stove top stuffing mix into a pie plate. Add 1/4 C parmesan cheese, then stir to combine. Coat each piece of chicken with dry stuffing mixture. Place on foil covered bakin gsheet. Discard any leftover stuffing mixture.
Bake 25-30 min or until chicken is cooked through.
I found that when I deboned my thighs, it left little meat. Plus, it just wasn't easy to do.Chicken recipe???
I love this recipe, and I always use chicken thighs for it even though you can use any cut really as long as it has skin. One pan, not too much work, and it tastes great.
Ingredients:
Potatoes, chicken, asparagus, lemon, butter, rosemary, thyme
Instructions:
(Note: the measurements dont have to be exact in this recipe which makes it easy to adjust to fit your family)
Preheat oven to 350 degrees F
Cut up potatoes into approx. quarters, toss them lightly in butter and place them in a roasting pan. Use enough potatoes to cover the bottom of whatever pan you are using.
Let bake for about 20 minutes
add chicken, defrosted and skin side up. season with rosemary, thyme, salt and pepper. You can spray the tops with spray butter if you like as it will help the skin brown nicley.
Let bake for about 20 minutes or until chicken is almost done.
add as much asparagus as you like sprinkled throughout the dish. take 1/2 to 1 whole lemon, cut it into wedges and sprinkle throughout dish (this really makes it good)
Bake for about 10 more minutes or until chicken is done and asparagus is tender.
I make this ALL the time- the only thing I do different is I do not add the corn starch mix even though a lot of people do. This is actually a ';REAL'; Teriyaki sauce to make at home and use on everything - I do!!! If this seems to get too hot and bubbly - put foil over it (I have to sometimes)
Baked Teriyaki Chicken --
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 400 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
MOROCCAN CHICKEN WITH TOMATOES AND
POTATOES
1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)
3-4 baking potatoes, peeled and cubed
1 can diced tomatoes (or 2-3 large fresh tomatoes, diced
3-5 carrots or parsnips, quartered
1 large onion, diced
1-2 cloves garlic, diced
1/2-1 red bell pepper, diced
1 cup peas (if desired)
1/4 cup olive oil
parsley (1/4 cup fresh or 2 tbs. dried)
1 1/2 tsp. paprika
a few pinches of saffron, if you've got it
salt and pepper to taste
In a large pot, heat oil and saut茅 onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.
Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.
Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).
Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!
ANNA'S CHICKEN
6-9 chicken thighs, bones in
1 med. size bottle French salad dressing
1 packet Lipton's onion soup mix
1 can cranberry sauce
Arrange the chicken in a shallow baking pan. In a bowl, combine salad dressing and onion soup mix. Blend thoroughly. Pour this mixture over the chicken until covered completely. Spoon the cranberry sauce over the top of the chicken. Cover with foil and bake in 350 degree oven for 1 hour. Remove foil near the end if you want to crisp the top a little bit. I like this served with rice and vegetables.
One of my favorite recipes for chicken is Cap'n Crunch Chicken. It is normally made with breast meat, but it will work with thighs as long as you don't mind cutting off the skin and deboning them (if they have the bones in).
To make it you need:
1 small box of Cap'n Crunch cereal.
1 bottle of your favorite Italian salad dressing
chicken.
Remove the skin and bones and cut the chicken into 1 inch cubes.
Marinate the chicken cubes in the Italian dressing over night.
Pour half of the Cap'n Crunch into a ziploc bag and crush with a rolling pin, meat hammer, or the bottom of a pot.
Drop in the chicken pieces and coat them.
Spread the pieces on a cookie sheet.
Pour some additional whole pieces of Cap'n Crunch over the top.
Bake at 350 degrees for 35 minutes.
The Cap'n Crunch will melt and will form a nice thin crispy crust on the chicken. The flavors meld together very well...
If you do not want to debone and go through the aggrevation, I would simply soak them overnight in a brine solution (salt and flavorings) and then grill them on high heat. (Be carefull not to overcook them.)
Good luck
How about chicken in a creamy dijon mushroom sauce. It's yummy and not difficult. I posted the recipe on my Suite101.com French Cuisine category, but don't let the French throw you off. Almost all of the recipes there are suitable even for beginners. That's the 101 aspect.
Or for something completely different, how about African Chicken and Peanut Soup. It's perfect for stretching about a cup of leftover cooked chicken into a second meal. I'll give you the link for that one, too.
thighs are good in things like a tagine, or a curry - cooked in a casserole dish for about an hour. I recently made chicken tagine with preserved lemons http://www.bbc.co.uk/food/recipes/databa鈥?/a> which was really tasty - the chicken just falls off the bone after cooking, and the preserved lemons give a really nice lemony flavour!
Well if you are up to the challenge then you can always fry them into hot wings or something like that.
If your grill them and then drench them in your favorite barbecue sauce they are really tasty and tender. (Remember: LOW AND SLOW on the grill!!)
Also look up Nirmala's curry chicken!! My dad is Guyanese and the best dish that he can make is curry chicken. I don't know what he does to his but I have tried Nirmala's and hers tastes really close!!
That should be it!!
There's so many things you can do with chicken. At this time of year, you may want to sprinkle some garlic salt and pepper and then marinate the chicken in italian dressing (after you thaw the ckn) overnight and then cook slowly on the grill.
Put them in a big dish add a tin or two of chopped tomatoes, onions and mushrooms and a tablespoon or two of paprika. Stir place in the oven and cover with foil cook for about and hour or longer it won't spoil serve with a baked potatoe or rice and baby carrots. I do it all the time and all my family love it!!
Try this recipe (courtesy of Rachel Ray). It is caled
Rosemary Grilled Chicken with Wild Mushroom sauce. It only takes 30 min. (this includes preptime and cooking time) Here is the link
http://www.foodnetwork.com/recipes/racha鈥?/a>
Why dont you make chicken salad???
Roast the chicken with salt and pepper or any seasons you like...
remove skin when cooled
cut into chunks or shred off the bone
add diced celery
and mayo
salt and pepper to taste
and you have a wonderful chicken salad!
Grill them, add honey to them with pepper, seasoning salt, gives it a great taste. Nothing fancy... You should also grill some veggies, like eggplant, broccoli and some carrots.
Lob them in a dish with a jar of Tesco curry sauce and cook for 1 hour - job done!
put chicken in it with milk and carrots. It being the pot.
Here are some recipes that I have tried and are excellent.
but if you want something very easy and very good just marniate them in Italian dressing and then bake them or grill them. I also chop up veggies such as squash, zucchini, asparagus (leave whole) red pepper, broccoli, portabello mushrooms etc and marinate in Italian Dressing for a few hours and grill them too. They are AMAZING!
Balsamic Chicken Thighs
*
*
* 2 lbs skinless chicken thighs
* salt and pepper, to taste
* 1/4 cup chopped shallot
* 1/4 cup balsamic vinegar
* cooking spray
Directions
Spray large frying pan, preheat.
Rinse and pat dry thighs.
Season with salt and pepper.
Brown well on all sides.
Cover, reduce heat to medium and cook for approximately 25 minutes,or until thighs are done depending on size.
Add shallots,cook for 2-3 minutes,until they soften.
Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
Spoon sauce over thighs to serve.
Crispy Rosemary Chicken and Fries
';This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!';
INGREDIENTS:
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or
as needed
1 tablespoon chopped fresh
rosemary
1 1/2 teaspoons chopped fresh
oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste
DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
(Indian Butter Chicken)
Butter chicken is AMAZING! You should try it. It takes some work but it is well worth it!
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic
paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper,
or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless
chicken thighs, cut into bite-
size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
DIRECTIONS:
1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Looking for chicken and dumplings recipe like the one served at Cracker Barrel resturant?
thttp://www.cookingcache.com/poultry/crac鈥?/a>
This claims to be the actual recipe from the Barrel as it is so affectionately known at my home! Good Luck, this is one of my all time faves!Looking for chicken and dumplings recipe like the one served at Cracker Barrel resturant?
I dont have an answer but oooh yum! now im hungry!!!!! maybe I do have an answer... go to gordons (you know the big bulk food place) look for their canned chicken and dumplings... similar similar...Looking for chicken and dumplings recipe like the one served at Cracker Barrel resturant?
foodtv.com
check online for copy cat (kopy kat) recipes.
BUY A BOX OF BISQUICK--RECIPE ON BOX -- WILL MAKE U SLAP UR MOMMA!
(m)
Chicken and Dumplings
For Dumplings:
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoon shortening
3/4 cup milk
3 strips cooked bacon (crumbled)
For chicken:
6-8 pieces of chicken (or 1 whole chicken)
1 tsp salt
1 tsp pepper
1 tsp poultry seasoning
Cut up the chicken if necessary. If using pieces,
just put them in a large pot (6 quart or more).
Add 4 cups of water, 1 tsp salt, 1 tsp pepper,
and 1 tsp poultry seasoning. Cook over medium
heat until the chicken is done and about to fall
off the bone. Do not boil. How long will depend
upon how thick the pieces are. I average 45
minutes. Cook covered.
While the chicken is cooking:
Mix your flour, baking powder and salt in a bowl.
Stir in your shortening and then your milk. You
should have a dough that is easy to work. Sprinkle
you bacon bits across your mixture and work it
in as you slowly add them.
Next flour a countertop or cutting board and
place your dough on it. Kneed your dough until it
is a consistency you are satisfied with. Then you
have two choices - you can roll the dough to about
a 1/8'; thickness and cut it into nice looking pieces,
or you can just pinch off small pieces and shape them
into small balls (about half the size of a golf ball).
If you are going to cut them into nice pieces,you
can even make fancy shapes. If your children are
helping to make the dumpling they sort of enjoy
making hearts, stars, squares, etc. Small cookie
cutters work nicely for this. Otherwise, just
shaping them into ball works fine.
Make sure you have enough liquid to completely
cover your dumplings. Turn the heat up to a
low boil and slowly add the dumplings. Cover the
pot and cook for 15 minutes. Watch the pot to
make sure it doesn't boil over.
Serve piping hot. This is a dish I always sneaked
back into the kitchen for more of when I thought
nobody was watching. It also tastes great as
leftovers. The flavors just blend even more.
As a variation, you can also add shreaded cheddar
cheese to your dumplings.
dumpling recipe, 1 cup of flour, one egg, one tsp. salt. mix, add enough milk to make a dough. roll out as thin as possible, let set while chicken is cooking, then when chicken is done cut with knife into sm squares @ just cut. get chicken stock boiling and drop into pot. you can double, or triple recp. as needed. guessing you know how to cook the chicken.
Yuck!
follow the recipe that pineapple left the link for except omit the clove of garlic....dumplins do not need garlic
Grands!庐 Chicken and Dumplings
Prep Time: 45 min
Makes: 8 servings Nutrition Information
Find comfort in family-favorite chicken and dumplings. Grands!庐 makes it easy!
1/4cup margarine or butter
1/2cup chopped onion
2/3cup flour
1/2teaspoon salt
1(10 1/2-oz.) can condensed chicken broth
1 cup water
3drops hot pepper sauce
2 1/2cups cubed cooked chicken
1 1/2cups frozen mixed vegetables, thawed
1cup sour cream
1(16.3-oz.) can Pillsbury庐 Grands!庐 Refrigerated Southern Style Biscuits
Chopped fresh parsley, if desired
Paprika, if desired
1 . Melt margarine in large heavy skillet. Add onion; cook and stir until tender. Lightly spoon flour into measuring cup; level off. Add flour and salt to skillet; stir until smooth. Add broth, water and hot pepper sauce; cook until bubbly and thickened, stirring constantly. Stir in chicken, mixed vegetables and sour cream. Simmer over low heat until thoroughly heated.
2 . Separate dough into 8 biscuits; cut each in half. Place biscuit halves on top of hot chicken mixture. Simmer, uncovered, 10 minutes.
3 . Cover; simmer an additional 15 to 20 minutes or until biscuits are no longer doughy. Sprinkle with parsley and paprika.
epicurious.com
chicken and dumplings? You should be asking for the one for their pecan pancakes. Now those are damn good!!!!!!!!!!!!!!!!!
This claims to be the actual recipe from the Barrel as it is so affectionately known at my home! Good Luck, this is one of my all time faves!Looking for chicken and dumplings recipe like the one served at Cracker Barrel resturant?
I dont have an answer but oooh yum! now im hungry!!!!! maybe I do have an answer... go to gordons (you know the big bulk food place) look for their canned chicken and dumplings... similar similar...Looking for chicken and dumplings recipe like the one served at Cracker Barrel resturant?
foodtv.com
check online for copy cat (kopy kat) recipes.
BUY A BOX OF BISQUICK--RECIPE ON BOX -- WILL MAKE U SLAP UR MOMMA!
(m)
Chicken and Dumplings
For Dumplings:
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoon shortening
3/4 cup milk
3 strips cooked bacon (crumbled)
For chicken:
6-8 pieces of chicken (or 1 whole chicken)
1 tsp salt
1 tsp pepper
1 tsp poultry seasoning
Cut up the chicken if necessary. If using pieces,
just put them in a large pot (6 quart or more).
Add 4 cups of water, 1 tsp salt, 1 tsp pepper,
and 1 tsp poultry seasoning. Cook over medium
heat until the chicken is done and about to fall
off the bone. Do not boil. How long will depend
upon how thick the pieces are. I average 45
minutes. Cook covered.
While the chicken is cooking:
Mix your flour, baking powder and salt in a bowl.
Stir in your shortening and then your milk. You
should have a dough that is easy to work. Sprinkle
you bacon bits across your mixture and work it
in as you slowly add them.
Next flour a countertop or cutting board and
place your dough on it. Kneed your dough until it
is a consistency you are satisfied with. Then you
have two choices - you can roll the dough to about
a 1/8'; thickness and cut it into nice looking pieces,
or you can just pinch off small pieces and shape them
into small balls (about half the size of a golf ball).
If you are going to cut them into nice pieces,you
can even make fancy shapes. If your children are
helping to make the dumpling they sort of enjoy
making hearts, stars, squares, etc. Small cookie
cutters work nicely for this. Otherwise, just
shaping them into ball works fine.
Make sure you have enough liquid to completely
cover your dumplings. Turn the heat up to a
low boil and slowly add the dumplings. Cover the
pot and cook for 15 minutes. Watch the pot to
make sure it doesn't boil over.
Serve piping hot. This is a dish I always sneaked
back into the kitchen for more of when I thought
nobody was watching. It also tastes great as
leftovers. The flavors just blend even more.
As a variation, you can also add shreaded cheddar
cheese to your dumplings.
dumpling recipe, 1 cup of flour, one egg, one tsp. salt. mix, add enough milk to make a dough. roll out as thin as possible, let set while chicken is cooking, then when chicken is done cut with knife into sm squares @ just cut. get chicken stock boiling and drop into pot. you can double, or triple recp. as needed. guessing you know how to cook the chicken.
Yuck!
follow the recipe that pineapple left the link for except omit the clove of garlic....dumplins do not need garlic
Grands!庐 Chicken and Dumplings
Prep Time: 45 min
Makes: 8 servings Nutrition Information
Find comfort in family-favorite chicken and dumplings. Grands!庐 makes it easy!
1/4cup margarine or butter
1/2cup chopped onion
2/3cup flour
1/2teaspoon salt
1(10 1/2-oz.) can condensed chicken broth
1 cup water
3drops hot pepper sauce
2 1/2cups cubed cooked chicken
1 1/2cups frozen mixed vegetables, thawed
1cup sour cream
1(16.3-oz.) can Pillsbury庐 Grands!庐 Refrigerated Southern Style Biscuits
Chopped fresh parsley, if desired
Paprika, if desired
1 . Melt margarine in large heavy skillet. Add onion; cook and stir until tender. Lightly spoon flour into measuring cup; level off. Add flour and salt to skillet; stir until smooth. Add broth, water and hot pepper sauce; cook until bubbly and thickened, stirring constantly. Stir in chicken, mixed vegetables and sour cream. Simmer over low heat until thoroughly heated.
2 . Separate dough into 8 biscuits; cut each in half. Place biscuit halves on top of hot chicken mixture. Simmer, uncovered, 10 minutes.
3 . Cover; simmer an additional 15 to 20 minutes or until biscuits are no longer doughy. Sprinkle with parsley and paprika.
epicurious.com
chicken and dumplings? You should be asking for the one for their pecan pancakes. Now those are damn good!!!!!!!!!!!!!!!!!
Anyone have the recipe for Rip's fried Chicken?
There is a tavern in the little town of Ladd, IL that serves the best friend chicken that I have ever found. (Strouds in KC is great but still not as good) They have been in business since around prohibiton and they have kept there batter and frying recipe a secret. People drive miles and stand in line for a long time just to get a paper plate with a slice of italian bread a bunch of fresh fries and a quarter of light or dark chicken. An order of dill pickle slices on the side and you are set. I know there are people out there that have worked at making a close facsimily and I would appreciate the recipe.Anyone have the recipe for Rip's fried Chicken?
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.cream tones
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Anyone have a recipe for Thai Style barbecued chicken?
Looking for a recipe that uses usual Thai ingredients including lemon grass, galangal, chilli, lime, maybe fish sauce and coconut (milk or cream). Could probably make one up but..........
Ta GrahamAnyone have a recipe for Thai Style barbecued chicken?
Thai Style BBQ Chicken
Prep Time: 20 Minutes
Cook Time: 16 Minutes
Ready In:1 Day 36 Minutes
Servings: 6
INGREDIENTS:
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 lime, zested and juiced
1/4 teaspoon crushed red pepper flakes
1/2 cup water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon white sugar
6 skinless, boneless chicken breast halves
DIRECTIONS:
In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.Anyone have a recipe for Thai Style barbecued chicken?
Grilled Chicken in a Thai Green Curry Marinade
INGREDIENTS:
* 2-4 chicken breasts, or 1 package chicken thighs
* 1/2 cup coconut milk
* MARINADE:
* 1 stalk lemongrass, yellow section sliced finely (tough outer leaves and bulb removed)
* 2 Tbsp. corriander seeds, pounded with pestle %26amp; mortar (or ground in a coffee grinder)
* 2 Tbsp. fish sauce (available at Asian grocers)
* 1 tsp. shrimp paste (available at Asian grocers)
* 1 tsp. brown sugar
* 1-2 small green chillies, de-seeded (or seeds left in if you like it extra spicy)
* 2 cloves garlic
* 1 thumb-size piece of galangal (or ginger), peeled and sliced
* 3-4 kaffir lime leaves, frozen (look for these in the freezer at your Asian grocer)
* 1 cup fresh coriander, including the stems (plus keep some extra coriander leaves for later)
* 1 tsp. dark soy sauce
* 1/2 can coconut milk
* 1 cup Thai holy basil or sweet basil (plus keep some extra aside for later)
PREPARATION:
1. Place all marinade ingredients in a food processor. Process well to form a paste.
2. Place chicken in a bowl and pour half the marinade over. Stir the chicken pieces and marinade to combine.
Set remaining half aside for later.
3. Cover and place chicken in the refrigerator for at least 1 hour prior to cooking - or longer if possible (up to 8 hours, or overnight).
4. Grill the chicken on a stovetop grill, or outside on the barbeque. Depending on the thickness of the meat and the heat of your BBQ, the chicken may take anywhere from ten minutes to half an hour to cook.
5. For the first half of the cooking process, as you grill, baste the chicken with remaining marinade from the bowl.
6. While chicken is grilling, place remaining marinade/paste in a sauce pan. Add 1/2 can of coconut milk and stir over medium-high heat. When sauce has reached a boil, reduce to a simmer, keeping it warm until chicken is cooked.
7. This dish can be served 2 ways. Either serve the grilled chicken as is, with rice or potatoes and green curry sauce on the side (e.g. in a gravy boat), along with garnishes (coriander and basil leaves). OR, plate the grilled chicken, pouring curry sauce over. Top with a sprinkling of fresh coriander and basil leaves, and serve with rice or potatoes.
go www.allrecipes.com
they have a wide range of recipes...
try chicken tandoori Marsala BBQ it's delicious
Thai Bbq Chicken c.1998, M.S. Milliken %26amp; S. Feniger, all rights reserved
Recipe Summary
Difficulty: Easy
Prep Time: 12 hours
Cook Time: 45 minutes
Yield: 4 to 6 servings
User Rating:
Marinade:
2 stalks fresh lemon grass
2 tablespoons chopped fresh ginger
2 tablespoons chopped cilantro
1 1/2 cups light soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons red curry paste
2 pounds chicken breasts and thighs, on the bone
Sweet and Spicy Sauce:
1 tablespoon finely chopped chiles
1/2 cup white vinegar
1 teaspoon salt
2 tablespoons sugar
1 teaspoon finely chopped very fresh garlic
Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.
Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.
Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skinside down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce.
Copyright 漏 2006 Television Food Network, G.P., All Rights Reserved
CHINESE STYLE BARBECUED CHICKEN WINGS
1/3 c. soy sauce
3 tbsp. vegetable oil
1/2 tsp. ground ginger
1/4 tsp. black pepper
1 clove garlic, minced
2 1/2 lbs. cut-up chicken wings
Mix all ingredients except chicken wings. Combine well and stir in wings. Cover and refrigerate overnight. Remove from marinade and bake in a preheated 375 degree oven for 1 hour. Baste occasionally with leftover marinade. These can also be grilled over charcoal, if desired. Serves 4-6.
why not try www.bbc.co.uk/food and click on to recipes, there's load of choice there for thai chicken.
Bit of tomato sauce, dash of soy and all the other ingredients you have, but not fish sauce or coconut milk they are more for sauces.
hi Graham,
here is a recipe for you;-
4 cloves of garlic
1 tbsp finely chopped coriander root
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
2 tsp sugar
8 large chicken wings
mix well together add wings, cover leave to marinate for a couple of hours more if you have time. hope you enjoy them
Ta GrahamAnyone have a recipe for Thai Style barbecued chicken?
Thai Style BBQ Chicken
Prep Time: 20 Minutes
Cook Time: 16 Minutes
Ready In:1 Day 36 Minutes
Servings: 6
INGREDIENTS:
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 lime, zested and juiced
1/4 teaspoon crushed red pepper flakes
1/2 cup water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon white sugar
6 skinless, boneless chicken breast halves
DIRECTIONS:
In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.Anyone have a recipe for Thai Style barbecued chicken?
Grilled Chicken in a Thai Green Curry Marinade
INGREDIENTS:
* 2-4 chicken breasts, or 1 package chicken thighs
* 1/2 cup coconut milk
* MARINADE:
* 1 stalk lemongrass, yellow section sliced finely (tough outer leaves and bulb removed)
* 2 Tbsp. corriander seeds, pounded with pestle %26amp; mortar (or ground in a coffee grinder)
* 2 Tbsp. fish sauce (available at Asian grocers)
* 1 tsp. shrimp paste (available at Asian grocers)
* 1 tsp. brown sugar
* 1-2 small green chillies, de-seeded (or seeds left in if you like it extra spicy)
* 2 cloves garlic
* 1 thumb-size piece of galangal (or ginger), peeled and sliced
* 3-4 kaffir lime leaves, frozen (look for these in the freezer at your Asian grocer)
* 1 cup fresh coriander, including the stems (plus keep some extra coriander leaves for later)
* 1 tsp. dark soy sauce
* 1/2 can coconut milk
* 1 cup Thai holy basil or sweet basil (plus keep some extra aside for later)
PREPARATION:
1. Place all marinade ingredients in a food processor. Process well to form a paste.
2. Place chicken in a bowl and pour half the marinade over. Stir the chicken pieces and marinade to combine.
Set remaining half aside for later.
3. Cover and place chicken in the refrigerator for at least 1 hour prior to cooking - or longer if possible (up to 8 hours, or overnight).
4. Grill the chicken on a stovetop grill, or outside on the barbeque. Depending on the thickness of the meat and the heat of your BBQ, the chicken may take anywhere from ten minutes to half an hour to cook.
5. For the first half of the cooking process, as you grill, baste the chicken with remaining marinade from the bowl.
6. While chicken is grilling, place remaining marinade/paste in a sauce pan. Add 1/2 can of coconut milk and stir over medium-high heat. When sauce has reached a boil, reduce to a simmer, keeping it warm until chicken is cooked.
7. This dish can be served 2 ways. Either serve the grilled chicken as is, with rice or potatoes and green curry sauce on the side (e.g. in a gravy boat), along with garnishes (coriander and basil leaves). OR, plate the grilled chicken, pouring curry sauce over. Top with a sprinkling of fresh coriander and basil leaves, and serve with rice or potatoes.
go www.allrecipes.com
they have a wide range of recipes...
try chicken tandoori Marsala BBQ it's delicious
Thai Bbq Chicken c.1998, M.S. Milliken %26amp; S. Feniger, all rights reserved
Recipe Summary
Difficulty: Easy
Prep Time: 12 hours
Cook Time: 45 minutes
Yield: 4 to 6 servings
User Rating:
Marinade:
2 stalks fresh lemon grass
2 tablespoons chopped fresh ginger
2 tablespoons chopped cilantro
1 1/2 cups light soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons red curry paste
2 pounds chicken breasts and thighs, on the bone
Sweet and Spicy Sauce:
1 tablespoon finely chopped chiles
1/2 cup white vinegar
1 teaspoon salt
2 tablespoons sugar
1 teaspoon finely chopped very fresh garlic
Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.
Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.
Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skinside down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce.
Copyright 漏 2006 Television Food Network, G.P., All Rights Reserved
CHINESE STYLE BARBECUED CHICKEN WINGS
1/3 c. soy sauce
3 tbsp. vegetable oil
1/2 tsp. ground ginger
1/4 tsp. black pepper
1 clove garlic, minced
2 1/2 lbs. cut-up chicken wings
Mix all ingredients except chicken wings. Combine well and stir in wings. Cover and refrigerate overnight. Remove from marinade and bake in a preheated 375 degree oven for 1 hour. Baste occasionally with leftover marinade. These can also be grilled over charcoal, if desired. Serves 4-6.
why not try www.bbc.co.uk/food and click on to recipes, there's load of choice there for thai chicken.
Bit of tomato sauce, dash of soy and all the other ingredients you have, but not fish sauce or coconut milk they are more for sauces.
hi Graham,
here is a recipe for you;-
4 cloves of garlic
1 tbsp finely chopped coriander root
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
2 tsp sugar
8 large chicken wings
mix well together add wings, cover leave to marinate for a couple of hours more if you have time. hope you enjoy them
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