Or if it's even a good idea/possible?Does any one know how, or knows a recipe to deep fry a whole ham, like you would a turkey or chicken?
Southern
Deep Fried Ham By Rick Boyd
Deep Fried Ham
鈥?7-10 lb. uncooked ham (bone in skin on)
鈥?Marinade (See recipe below or your favorite marinade)
鈥?Peanut oil (for your deep fryer, aprox.5 gallons, less for a larger ham)
鈥?8-10 servings
鈥?Cooking Time: 35 minutes for a 10 lb. ham
鈥?Preparation time: 35 minutes prep time
Always, always, always operate your turkey fryer outside in the open and never, never, never under an overhang or in your garage. Always monitor the oil temperature until you are done. Never walk away and leave unmonitored. If you do, it will look like the space shuttle taking off upside down and your equipment will be ruined not to mention your pride.
2. Thaw your ham completely.
3. Place the ham in your perforated turkey fryer basket and put in your pot.
4. Now fill the pot with water until it covers the ham.
5. Remove the basket with the ham in it while draining all the water back into the pot and mark where the water level is. This is now the spot you use for your oil level.
6. Drain all the water out of the pot and dry.
7. Fill your pot with the oil to where you marked the pot.
8. Inject your marinade (See marinade recipe below) into several places throughout the ham and again, pat completely dry. If you have a rub, now is when you would apply it to the outside of your ham. ( I always inject my ham 24 hours in advance to allow the marinade to saturate the meat and increase the flavor of the meat )
9. Bring your oil temperature up to 375 degrees.
10. Now place your ham into your perforated turkey fryer basket and slowly lower the basket containing your ham into the oil while wearing a long sleeve shirt and construction gloves for protection. This process can take up to 2 minutes to lower to avoid the oil boiling over the top of the pot.
11. Place your turkey fryer thermometer into the oil and constantly monitor the temperature maintaining 350 degree. Place the lid on the pot slightly ajar to allow the thermometer to stay in the oil.
12. Cook for 3 陆 minutes per pound. Your ham will be done when the internal temperature reaches 160 degrees measured is several places with a meat thermometer.
13. Turn off your gas removing the heat source. Remove the basket and let the oil drain back into the pot. Place the ham in an aluminum pan and let cool for 15 minutes.
14. Now share your masterpiece with your friends and neighbors.
Please be careful due to the fact that hams are full of water. Once seared, it will be sealed. Always lower in the oil slowly. Please see the link to our website for frying turkeys for further safety instructions.Does any one know how, or knows a recipe to deep fry a whole ham, like you would a turkey or chicken?
it would be the same as turkey but at a slightly lower temperature. if you were cooking a turkey at 350 try 325 for ham. also make sure to use small hams bone in; a ham is much more dense than turkey . the down side is because ham isn't protected by an outer skin it going absorb some grease on its outer layers. also the oil will not be as usable after word and if you do use it your food will taste like ham
I don't think its a good idea. Ham is already cured, frying it would probably make it taste like a hot dog.
I'd get extra home owners insurance!
I've never heard of it being done but, by god your a genius! Oh that sounds just ... so good... and now im craving something that doesent even exist! Good one!.... lol!
Please let me know if you try it! Im very interested... and very hungry!
xxx
I'm not entirely certain that this would be possible. The two problems would be that the ham would not have enough moisture to remain juicy and that it might be too thick and dense to cook well. Deep frying will take a lot of the moisture out of something, so you want to be certain that there is a lot to begin with. You'll also want to make certain that you cook at a significantly lower temperature than you you would for a turkey, as the ham is solid and doesn't have the interior cavity that a turkey or chicken does.
If you decide to attempt this recipe, make certain that you use a small ham 10 lbs. at the maximum, and cook around 275-280 degrees. If you go higher, you might risk overcooking the outside before the inside has the chance to heat up.
you have to realise....we Americans would fry anything! like possum...i dont really care for possum but i love the little taters cooked in the gravy
Monday, November 21, 2011
Recipe for taco salad ? I like the one you get from taco casa with the meat, not chicken?
and I am interested in a layered style any suggestions for a nice home made one?Recipe for taco salad ? I like the one you get from taco casa with the meat, not chicken?
i make one all the time whenever it is taco night in my house. start with your beef in the bottom, then cheese, sour cream, salsa, refried beans, lettuce tomatoes and olives, drizzle with a little italian dressing and fan chips around the edge of the bowl.Recipe for taco salad ? I like the one you get from taco casa with the meat, not chicken?
WARNING: DELICIOUS
This easy taco salad recipe is made with ground beef, lettuce, shredded cheese, tomatoes, ripe olives, and corn chips, along with taco sauce and other ingredients.
INGREDIENTS:
1 pound lean ground beef
1/2 envelope onion soup mix, about 1/4 cup
3/4 cup water
a few dashes hot pepper sauce
1 medium head lettuce, shredded, about 4 cups
1 cup shredded sharp Jack or Cheddar cheese
1 large tomato, chopped
1/2 cup sliced black olives
1/4 cup chopped green bell pepper
2 cups corn chips
taco sauce
PREPARATION:
Brown beef in a heavy skillet; drain off excess fat. Sprinkle onion soup mix over beef and stir in water. Simmer, uncovered, until liquid cooks away, about 8 to 12 minutes. Stir in hot pepper sauce.
In a large bowl, combine shredded lettuce, shredded cheese, tomato, olives, and green bell pepper; toss. For each serving, place lettuce mixture on salad plate or bowl, top with some of the meat mixture and garnish taco salad with corn chops. Serve with taco salad with taco sauce.
This taco salad serves 4 to 6.
For homemade corn taco chips, cut corn tortillas into strips and fry briefly in hot oil and use as the garnish for taco salad.eye makeup pictures
i make one all the time whenever it is taco night in my house. start with your beef in the bottom, then cheese, sour cream, salsa, refried beans, lettuce tomatoes and olives, drizzle with a little italian dressing and fan chips around the edge of the bowl.Recipe for taco salad ? I like the one you get from taco casa with the meat, not chicken?
WARNING: DELICIOUS
This easy taco salad recipe is made with ground beef, lettuce, shredded cheese, tomatoes, ripe olives, and corn chips, along with taco sauce and other ingredients.
INGREDIENTS:
1 pound lean ground beef
1/2 envelope onion soup mix, about 1/4 cup
3/4 cup water
a few dashes hot pepper sauce
1 medium head lettuce, shredded, about 4 cups
1 cup shredded sharp Jack or Cheddar cheese
1 large tomato, chopped
1/2 cup sliced black olives
1/4 cup chopped green bell pepper
2 cups corn chips
taco sauce
PREPARATION:
Brown beef in a heavy skillet; drain off excess fat. Sprinkle onion soup mix over beef and stir in water. Simmer, uncovered, until liquid cooks away, about 8 to 12 minutes. Stir in hot pepper sauce.
In a large bowl, combine shredded lettuce, shredded cheese, tomato, olives, and green bell pepper; toss. For each serving, place lettuce mixture on salad plate or bowl, top with some of the meat mixture and garnish taco salad with corn chops. Serve with taco salad with taco sauce.
This taco salad serves 4 to 6.
For homemade corn taco chips, cut corn tortillas into strips and fry briefly in hot oil and use as the garnish for taco salad.
Does Anyone Know How To Make ';Chicken A La King'; Or Have A GOOD Recipe For It?
Back in the day there used to be these ';TopShelf'; or ';Hormel'; brand meals at the grocery store that made to not be refridgerated and they could be kept on the shelf. Well, there was one called Chicken A La King and it was awesome.They don't make it anymore.(This was back in the early 90's) It was in a creamy white sauce with chicken breast, mushrooms, red bell peppers, carrots, a little bit of onion maybe and white rice. Does anyone have a GOOD recipe for this? Many thanks to all who reply. God bless you.Does Anyone Know How To Make ';Chicken A La King'; Or Have A GOOD Recipe For It?
Take left over cooked chicken (remove from bone and chop up) or can use canned white meat chicken or tuna if you want tuna ala king - about 3-4 0z per person.
Put in adequate size frying pan - add 2 T margarine or butter per person. Head on medium heat til butter is melted and chicken is getting warm. Add finely 1/4 c. chopped green onion, 1 garlic clove chopped very fine or minced - 1/4 c. celery and then add half cup froz green peas per person. All these things are optional but put in what you like..
Make a roux: Stir all ingredients well and then add a T of flour per person. It should not be all stiff but just enough flour to make a thin paste. Stir it good. When butter starts to brown add milk or you can use half and half if you want it to be super rich and creamy. Pour 1 cup milk in and stir well and then keep adding milk by the 1/2 cup til you have a creamy gravy.
You can salt and pepper to taste.
Serve over cooked rice or toast points. My husband likes it over untoasted bread. ?? :)
Good luck!Does Anyone Know How To Make ';Chicken A La King'; Or Have A GOOD Recipe For It?
CHICKEN ALA KING
Preparation - Easy but takes a little time
Prep: 15 min - Cook: 40 min
Serves 4
An old standby that is a nice change and tasty.
4 TB Butter
1/4 cup flour
1/4 cup finely chopped onion, about 1/2 medium onion
6 oz fresh mushroom, cleaned %26amp; saut茅ed in butter or canned
1/3 cup drained and diced pimiento
2 chicken breasts, cooked and diced (or 2 cups left-over chicken) or microwave or braise chicken in a 1/4 cup water and a splash of white wine
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp ground nutmeg
1/8 of tsp ground white pepper 3 or 4 turns or pepper mill
1 1/2 cups 2 % milk
1/2 cup Half %26amp; Half
Frying pan, saucepan
HEAT 4 TB butter in a non-stick pan.
SAUT脡 onions %26amp; mushrooms till onions are transparent over medium heat (about 8 minutes).
ADD Flour, salt and nutmeg stirring till mixture is smooth.
GRADUALLY add the milk and the Worcestershire stirring constantly with a wooden spoon, finishing with the Half and Half.
KEEP stirring till mixture thickens to a creamy texture, 5 - 8 minutes.
ADD the chicken and the pimiento.
STIR till heated through.
ADJUST for seasoning.
Serve over cooked white rice, hot biscuits or toast.
Serve with a fresh tomato salad; addition of fresh arugula is delicious.
enjoy
Take left over cooked chicken (remove from bone and chop up) or can use canned white meat chicken or tuna if you want tuna ala king - about 3-4 0z per person.
Put in adequate size frying pan - add 2 T margarine or butter per person. Head on medium heat til butter is melted and chicken is getting warm. Add finely 1/4 c. chopped green onion, 1 garlic clove chopped very fine or minced - 1/4 c. celery and then add half cup froz green peas per person. All these things are optional but put in what you like..
Make a roux: Stir all ingredients well and then add a T of flour per person. It should not be all stiff but just enough flour to make a thin paste. Stir it good. When butter starts to brown add milk or you can use half and half if you want it to be super rich and creamy. Pour 1 cup milk in and stir well and then keep adding milk by the 1/2 cup til you have a creamy gravy.
You can salt and pepper to taste.
Serve over cooked rice or toast points. My husband likes it over untoasted bread. ?? :)
Good luck!Does Anyone Know How To Make ';Chicken A La King'; Or Have A GOOD Recipe For It?
CHICKEN ALA KING
Preparation - Easy but takes a little time
Prep: 15 min - Cook: 40 min
Serves 4
An old standby that is a nice change and tasty.
4 TB Butter
1/4 cup flour
1/4 cup finely chopped onion, about 1/2 medium onion
6 oz fresh mushroom, cleaned %26amp; saut茅ed in butter or canned
1/3 cup drained and diced pimiento
2 chicken breasts, cooked and diced (or 2 cups left-over chicken) or microwave or braise chicken in a 1/4 cup water and a splash of white wine
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp ground nutmeg
1/8 of tsp ground white pepper 3 or 4 turns or pepper mill
1 1/2 cups 2 % milk
1/2 cup Half %26amp; Half
Frying pan, saucepan
HEAT 4 TB butter in a non-stick pan.
SAUT脡 onions %26amp; mushrooms till onions are transparent over medium heat (about 8 minutes).
ADD Flour, salt and nutmeg stirring till mixture is smooth.
GRADUALLY add the milk and the Worcestershire stirring constantly with a wooden spoon, finishing with the Half and Half.
KEEP stirring till mixture thickens to a creamy texture, 5 - 8 minutes.
ADD the chicken and the pimiento.
STIR till heated through.
ADJUST for seasoning.
Serve over cooked white rice, hot biscuits or toast.
Serve with a fresh tomato salad; addition of fresh arugula is delicious.
enjoy
Can I use for recipe chicken breasts instead of thighs?
The recipe is pulled chicken sandwiches. Will it be a lot of difference because of the white? ( I dont have the thighs.) Can I use for recipe chicken breasts instead of thighs?
Breasts are generally dryer and not as flavorful... might make the pulled chicken a little dryer and more bland.
brests are also against the grain, while thighs are with the grain, so when you pull the meat apart, the breasts won't be as long and stringy, which gives the signature texture of pulled-meats.Can I use for recipe chicken breasts instead of thighs?
Try marinating the breasts in a mild 'red' wine like marsala or port ... leave them covered overnight and take them out just before cooking. Both wines do leave some flavor behind, but 'pulling' usually has a lot of herbs and spices added during the cooking, so the flavor should be just fine ... but don't try simply cooking the breasts the same way as the thighs without marinating, because the breast (white) meat is much drier than the thighs, and the meat won't 'pull' as well and will taste more dry, too.
People claim dark meat is juicier and has more flavor. White meat is leaner with less flavor ( supposedly). You can totally do it. When I cook meat for my husband ( I'm a veg.), I use breasts because he hates dark meat. They are pretty much interchangable with some slight variations, but not enough to really throw off your recipe.
dark thigh meat is a lot moister than breast meat.. The breasts might be OK for the recipe, but you risk it will be dry. Add some olive oil (or vegetable oil) to the recipe-maybe 2 1-2 tablespoons. This may help.
Nope. It will make no differencem at all. You may need to cook the breast meat more carefully as it is more delicate. It will actually taste better as it is higher quality meat.
I don't see why not, I think it will be even better than the thighs, all white meat should be even better than dark. You won't have any veins to worry about in the white meat.
It will be a bit drier than the original recipe, so you might have to add a bit more sauce/mayonnaise, but it will still be good.
well the dark meat is moister then white but once the breast are cooked you will be able to pull the meat off and im sure there is sauce being added so the white meat will not be dry
should taste great!
Depends on what the other ingredients are. Dark meat has a bit more fat and therefore you may need to adjust an ingredient to allow for more liquid.
White meat has less fat than dark meat; so you might want to add some oil to the recipe so the sandwiches aren't dry.
yes you can use that they usually say thighs cause they are more moist
It will taste different.Do you have any pork? Pork would be better than the dark meat on the thighs.
It might not take as long to cook, so I would just keep an eye on it to make sure it doesn't dry out.
I am sure you are fine either way. We have a recipe that uses pork chops and we use chicken breast.
why cook chicken breasts? Why not hamster breasts? Or people breasts?
yea, that will be even better, the breasts are even softer than thighs
chicken breast is just white meat and a little less tender than thighs...it will be fine good luck
it'll probably be just as good!
Breasts are generally dryer and not as flavorful... might make the pulled chicken a little dryer and more bland.
brests are also against the grain, while thighs are with the grain, so when you pull the meat apart, the breasts won't be as long and stringy, which gives the signature texture of pulled-meats.Can I use for recipe chicken breasts instead of thighs?
Try marinating the breasts in a mild 'red' wine like marsala or port ... leave them covered overnight and take them out just before cooking. Both wines do leave some flavor behind, but 'pulling' usually has a lot of herbs and spices added during the cooking, so the flavor should be just fine ... but don't try simply cooking the breasts the same way as the thighs without marinating, because the breast (white) meat is much drier than the thighs, and the meat won't 'pull' as well and will taste more dry, too.
People claim dark meat is juicier and has more flavor. White meat is leaner with less flavor ( supposedly). You can totally do it. When I cook meat for my husband ( I'm a veg.), I use breasts because he hates dark meat. They are pretty much interchangable with some slight variations, but not enough to really throw off your recipe.
dark thigh meat is a lot moister than breast meat.. The breasts might be OK for the recipe, but you risk it will be dry. Add some olive oil (or vegetable oil) to the recipe-maybe 2 1-2 tablespoons. This may help.
Nope. It will make no differencem at all. You may need to cook the breast meat more carefully as it is more delicate. It will actually taste better as it is higher quality meat.
I don't see why not, I think it will be even better than the thighs, all white meat should be even better than dark. You won't have any veins to worry about in the white meat.
It will be a bit drier than the original recipe, so you might have to add a bit more sauce/mayonnaise, but it will still be good.
well the dark meat is moister then white but once the breast are cooked you will be able to pull the meat off and im sure there is sauce being added so the white meat will not be dry
should taste great!
Depends on what the other ingredients are. Dark meat has a bit more fat and therefore you may need to adjust an ingredient to allow for more liquid.
White meat has less fat than dark meat; so you might want to add some oil to the recipe so the sandwiches aren't dry.
yes you can use that they usually say thighs cause they are more moist
It will taste different.Do you have any pork? Pork would be better than the dark meat on the thighs.
It might not take as long to cook, so I would just keep an eye on it to make sure it doesn't dry out.
I am sure you are fine either way. We have a recipe that uses pork chops and we use chicken breast.
why cook chicken breasts? Why not hamster breasts? Or people breasts?
yea, that will be even better, the breasts are even softer than thighs
chicken breast is just white meat and a little less tender than thighs...it will be fine good luck
it'll probably be just as good!
I need an authentic chicken and dumplings recipe?
Hello. I need a wonderful down south chicken and dumplings recipe!
Please help!!I need an authentic chicken and dumplings recipe?
SOUTHERN STYLE CHICKEN %26amp; DUMPLINGS
1 stewing chicken, cut up
4 celery stalks
1 med. carrot, cut into 1/2 inch slices
1 sm. onion, sliced
2 tsp. salt
1/8 tsp. pepper
5 c. water
1/2 c. Bisquick
In large pot place all ingredients except 1/2 cup Bisquick. Bring to boil and cover, lower heat and cook for 2 hours or until chicken is tender. When done, make dumplings.
Take chicken and vegetables out of stew. Bring stew to boil and add the 1/2 cup Bisquick to make the gravy. Let boil until all lumps are out, stir to keep from sticking. When ready, drop dumplings in gravy, push in with fork to coat the dumplings. Cook for 10 minutes. Debone chicken in meantime. Put chicken and vegetables back in gravy with dumplings and cook 15 minutes more. May be served over rice.
OLD FASHIONED EGG DUMPLINGS:
1 c. Bisquick
1 egg
1 tbsp. milk
Mix thoroughly with fork. Drop dough by tablespoon into gravy.
OR
SOUTHERN CHICKEN N' DUMPLINGS
2-3 chicken breast (with bone and skin)
water
1 stick of butter
3 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
salt and pepper, to taste
Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart.
Return chicken to broth and set heat to medium.
Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.
Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.
Cook 10-15 minutes on low.
OR
SOUTHERN CHICKEN %26amp; DUMPLINGS
1 chicken
2 eggs
1 stick butter
1 chicken bouillon cube
Celery, optional
2 c. flour
1/2 tsp. salt
3-4 c. milk
1 onion, optional
Cook chicken and debone; reserve the stock. (May cook celery and onion with chicken.) In separate bowl, mix together flour, eggs, salt and enough broth to make dough soft. Separate dough in half and roll out on floured board; roll out thin like pie crust. Flour dough good and cut in 2 x 4 inch strips.
Drop in boiling broth. Put butter, milk and chicken bouillon in with stock before adding dumplings. Cook until dumplings are tender. Stir frequently.
JMI need an authentic chicken and dumplings recipe?
This is from Central Texas.
Flour, season and Brown chicken until crispy. Place in pot and cover with water. Add chicken bouillion cubes - 1 per 2 cups of water.
After chicken is tender, you can drop in canned biscuits that have been mositened and floured or make them yourself using a bit more milk - like 2-3 T so they are softer then ones you roll out, then just squeeze off in equal golf ball sized portions and coat with a fine coat of flour when you plop them in.. It is important that the heat remain steady - so don't use and electric frying pan as it will go on and off and spoil the dumplings. After 20 min at a good bubbling boil, remove a dumpling and check to see if it is done in the middle. Will be dry and tender but not slimey on the inside.
If it is not 'thick' enough for your taste, then you can mix 1/4 cup flour or corn starch with a cup of cold water til it has NO lumps and pour it in and stir well. That will thicken in abour 4-5 min.
Be sure to taste for Salt and add if you need to.
I think seasoning (salt %26amp; pepper) and browning the chicken gives it a lovely flavor and sometimes you get some krispings in your gravy which are yummy.
Good luck!
Good luck!!
Cook the chicken in a pressure cooker or just a pot. You can use water but I prefer using chicken broth instead. Once the chicken is cooked pull it out of the water and add the dumplings. You can find premade dumplings in the freezer section. They are just as good. Put a few in at a time while stirring and allow the broth to come back to a boil before adding more. Once all the dumplings are in the pot reduce the heat to medium low and let the dumpling simmer. While the dumplings are cooking pull all the meat off the chicken and add it back into the pot. Let that simmer till the dumplings have fluffed up from absorbing some of the liquid. That's all you need to do.
Go to AOL Search - type in - Old Fashioned Chicken %26amp; Dumplings Recipe - a page will pop up w/boo coo's of recipes to select from.
Have you ever tried taking white flour tortilla's, slice in strips. Dump a couple cans of fat free low sodium chicken broth in a pot %26amp; bring it to a boil. Drop the strips of white flour tortilla's singly into the hot broth, they will swell %26amp; cook. Open a 7 or 12 ounce can of cooked white meat chicken %26amp; stir into the mixture. Stir lightly or you will break up the dumplings. Don't cook too long or dumplings will get mushy. Very good - easy %26amp; simple.
Please help!!I need an authentic chicken and dumplings recipe?
SOUTHERN STYLE CHICKEN %26amp; DUMPLINGS
1 stewing chicken, cut up
4 celery stalks
1 med. carrot, cut into 1/2 inch slices
1 sm. onion, sliced
2 tsp. salt
1/8 tsp. pepper
5 c. water
1/2 c. Bisquick
In large pot place all ingredients except 1/2 cup Bisquick. Bring to boil and cover, lower heat and cook for 2 hours or until chicken is tender. When done, make dumplings.
Take chicken and vegetables out of stew. Bring stew to boil and add the 1/2 cup Bisquick to make the gravy. Let boil until all lumps are out, stir to keep from sticking. When ready, drop dumplings in gravy, push in with fork to coat the dumplings. Cook for 10 minutes. Debone chicken in meantime. Put chicken and vegetables back in gravy with dumplings and cook 15 minutes more. May be served over rice.
OLD FASHIONED EGG DUMPLINGS:
1 c. Bisquick
1 egg
1 tbsp. milk
Mix thoroughly with fork. Drop dough by tablespoon into gravy.
OR
SOUTHERN CHICKEN N' DUMPLINGS
2-3 chicken breast (with bone and skin)
water
1 stick of butter
3 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
salt and pepper, to taste
Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart.
Return chicken to broth and set heat to medium.
Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.
Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.
Cook 10-15 minutes on low.
OR
SOUTHERN CHICKEN %26amp; DUMPLINGS
1 chicken
2 eggs
1 stick butter
1 chicken bouillon cube
Celery, optional
2 c. flour
1/2 tsp. salt
3-4 c. milk
1 onion, optional
Cook chicken and debone; reserve the stock. (May cook celery and onion with chicken.) In separate bowl, mix together flour, eggs, salt and enough broth to make dough soft. Separate dough in half and roll out on floured board; roll out thin like pie crust. Flour dough good and cut in 2 x 4 inch strips.
Drop in boiling broth. Put butter, milk and chicken bouillon in with stock before adding dumplings. Cook until dumplings are tender. Stir frequently.
JMI need an authentic chicken and dumplings recipe?
This is from Central Texas.
Flour, season and Brown chicken until crispy. Place in pot and cover with water. Add chicken bouillion cubes - 1 per 2 cups of water.
After chicken is tender, you can drop in canned biscuits that have been mositened and floured or make them yourself using a bit more milk - like 2-3 T so they are softer then ones you roll out, then just squeeze off in equal golf ball sized portions and coat with a fine coat of flour when you plop them in.. It is important that the heat remain steady - so don't use and electric frying pan as it will go on and off and spoil the dumplings. After 20 min at a good bubbling boil, remove a dumpling and check to see if it is done in the middle. Will be dry and tender but not slimey on the inside.
If it is not 'thick' enough for your taste, then you can mix 1/4 cup flour or corn starch with a cup of cold water til it has NO lumps and pour it in and stir well. That will thicken in abour 4-5 min.
Be sure to taste for Salt and add if you need to.
I think seasoning (salt %26amp; pepper) and browning the chicken gives it a lovely flavor and sometimes you get some krispings in your gravy which are yummy.
Good luck!
Good luck!!
Cook the chicken in a pressure cooker or just a pot. You can use water but I prefer using chicken broth instead. Once the chicken is cooked pull it out of the water and add the dumplings. You can find premade dumplings in the freezer section. They are just as good. Put a few in at a time while stirring and allow the broth to come back to a boil before adding more. Once all the dumplings are in the pot reduce the heat to medium low and let the dumpling simmer. While the dumplings are cooking pull all the meat off the chicken and add it back into the pot. Let that simmer till the dumplings have fluffed up from absorbing some of the liquid. That's all you need to do.
Go to AOL Search - type in - Old Fashioned Chicken %26amp; Dumplings Recipe - a page will pop up w/boo coo's of recipes to select from.
Have you ever tried taking white flour tortilla's, slice in strips. Dump a couple cans of fat free low sodium chicken broth in a pot %26amp; bring it to a boil. Drop the strips of white flour tortilla's singly into the hot broth, they will swell %26amp; cook. Open a 7 or 12 ounce can of cooked white meat chicken %26amp; stir into the mixture. Stir lightly or you will break up the dumplings. Don't cook too long or dumplings will get mushy. Very good - easy %26amp; simple.
Does anyone know a good recipe for Roti and chicken curry filling?
And also the chicken curry and potato filling? It's a carribean dish, the roti is the wrap and the chicken curry goes inside...i used to love getting this when i was younger when i travelled to trinidad and tobago, i havent had it in years and i would love to know how to make it if anyone knows the recipe!!!Does anyone know a good recipe for Roti and chicken curry filling?
Hey sorry, I don't have any clue about this.
You answered one of my questions in the pregnancy forum and I'd like you to read it again, I added a little. If you don't mind of course.
Couldn't find any other way to get a hold of you! Hope you don't mind
Hey sorry, I don't have any clue about this.
You answered one of my questions in the pregnancy forum and I'd like you to read it again, I added a little. If you don't mind of course.
Couldn't find any other way to get a hold of you! Hope you don't mind
I need a chicken enchilada recipe!?
INGREDIENTS
1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
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DIRECTIONS
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.I need a chicken enchilada recipe!?
I've seen someone do a good one of these on youtube, just watch that.I need a chicken enchilada recipe!?
Chicken Enchilada Ingredients
20 Corn Tortillas
4 Pound Chicken
3 Cups Shredded Monterrey Jack Cheese
4 Ounces Sour Cream
1 Cup Buttermilk
3 Cups Chicken Broth (you will make this using the chicken in the first step.)
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
4 Tablespoons Corn Oil
5 Tablespoons Flour
2 Sliced Jalapeno Peppers
1 Chopped Onion
Chicken Enchilada Equipment
2 Large Sauce Pans
Frying Pan
Cheese Grater
Spatula, or Tongs
Spoon
Measuring Spoons
Measuring Cups
The Bird
First Step: The Dreaded Bird
Ok, lets get started! If this is your first time boiling a chicken it looks scary, but don't worry it wont bite (usually.) Most of the gross stuff is already taken care of.
If your chicken is frozen like a brick just fill up your sink with water and drop it in and let it sit there till it acts more like a refrigerated one. If it came in a plastic wrapper just leave it on during this step. This could take a few hours. If it is not frozen then just ignore this comment.
Take the chicken out of the wrapper and put it in an extra large sauce pan. If you cook it in the plastic wrapper it will taste funny. Now cover the chicken with water. Put in 1/2 teaspoon of garlic powder. Put the lid on the sauce pan and let the chicken cook on a burner set on medium low for at least 2 hours. Once this is done see if it is tender. If it isn't then you will need to cook it for about 20 more minutes. Once it is done take the chicken out of the broth and save the broth for your enchilada sauce. If the enchilada sauce does not have chicken broth in it, it will be NO good. This is one of our secrets to great Mexican food. Now place the chicken on a cookie sheet to cool.
De-boning and Spicing Chicken
Second: De-boning Chicken
Once you have removed the broth from the chicken, and the chicken has cooled, take the skin off. Then take all the meat off of the bones. Just reach down and grab the meat and leave the bones. Now this is the important part: keep the meat and through the bones and cartilage away.
Now take the chicken meat and mix it with:
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 Teaspoon Chili powder
Grating Cheese
Third Step: Grating Cheese
Grate 3 Cups of Monterrey Jack Cheese.
frying Corn Tortilla
Fourth Step: Frying Corn Tortillas
Now it is time to fry the tortillas. Just fill a skillet 1/4th inch full of corn oil. Then Place it on a medium high burner and let it heat up. Then take one of the tortillas and carefully place it in the skillet and count 5 real seconds, flip it over, count another 5 real seconds and then remove it from the skillet. You will want to blot the grease off. You will need to fry around 20 of these. This is so that you will have one or two extra.
(If you have never fried any thing before there are some safety rules to hot oil. One: Never leave it unattended. If you do, it could start your house on fire. Two: If you have children make sure it is out of their reach and the handle of the skillet is not hanging off where they could grab it. Three: Use the proper utensils to fry, this never includes your hands. I know My hand is in the picture, but I can tell you from experience hot oil hurts!) I am not trying to scare you, just trying to make this an enjoyable experience.
Buttermilk Enchilada Sauce
Fifth Step: Mixing Buttermilk Enchilada Sauce
Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low:
4 Tablespoons Corn Oil
5 Tablespoons Flour
1 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Chili Powder
Once this is done stir in:
3 Cups of the chicken broth made from first step
Adding Buttermilk
Now is the time to add the 1 Cup Buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.
Dipping Tortilla
Sixth Step: Dipping Tortillas
Now don't worry we will take you through assembling the first one:
Dip one tortilla in the buttermilk enchilada sauce. Then lay it on a plate. (Assemble these on a different plate from the one you serve them on. This tip will keep the serving plate neat and attractive for a professional looking presentation.)
Building Chicken Enchiladas
Seventh Step: Assembling Chicken Enchiladas
Now put 1/4th cup chicken mixture, 1/4th cup cheese, 1 Tablespoon onion and 1/4th cup of enchilada sauce on the dipped tortilla.
Add another dipped tortilla, and another layer of chicken/cheese/onion. Now top it off with a third tortilla.
Topping
Eighth Step: Topping Chicken Enchiladas
At this point you should have three tortillas and two layers of filling.
Top the enchilada off with a sprinkle of cheese, onion, chicken, and then 1/2 cup of buttermilk enchilada sauce. Then finish it off by putting a dollop of sour cream and a few slices of Jalape帽o pepper.
Sliding
Ninth Step: Sliding
This is the last step!! Just slide your chicken enchilada onto the serving plate.
You did it! Now sit down and enjoy your meal!
Hi ,this is something i make quite often because its a family favorite,and always serve them with Green chili stew (chili verde.
chicken/cheese enchiladas.
4 cups shredded chicken
4 cups shredded monteray jack cheese ( or your preference.)
canned green chilis(i use Hatches whole green chilis)chopped.
10-12 large flour tortillas.
sauce (recipes follow)
dip tortilla in sauce put chicken ,cheese and green chilis on one end and roll up ,lay in a baking dish.when finished with the enchiladas pour leftover sauce on top.(if sauce is thick at this time thin with water)
bake at 350 for 20-30 min.covered with foil at the end top with cheese and allow to melt. serve. (smotherd in green chili is awesome.
GREEN CHILI STEW (Chili Verde)
2 lb. lean pork - cut into cubes (leave some fat on for flavor)
5 cloves garlic, crushed
Salt and pepper to taste
2 lg. onion, chopped
6 fresh tomatillos (depending on size)
1/2 tsp. cumin seed, crushed or 1 tsp cumin powder
1tsp corriander
1/4 cup cocoa powder
1 lg. can green chiles, Hatches brand is good), chopped
6 fresh peppers (i use a mix of red green and yellow.chopped.
Place meat, onion,garlic, salt and pepper into pan and brown lightly. Transfer all to stew pot on high heat and
add remaining ingrediants.
(Prepare tomatillos by removing husks, washing and cutting into quarters. )before adding
Turn STOVE to low heat and cook until meat is tender. serve as a stew.
Green sauce for enchiladas
1large can cream of chicken soup
1cup chopped canned green chilis
1 sm.onion grated
2 cups chicken broth
1 tsp cumin powder
1tsp chili powder
salt to taste.
pinch cayenne (optional)
stir together and use to dredge tortillas for enchiladas.
red/brown sauce
4 tbs fat,oil or lard
2tbs chili powder
1 tbs cumin
1 tsbs flour
1 tbs garlic powder
salt
mix these over low heat and then turning up the heat add water untill you have a med thick sauce it will thicken more as it cools so if it looks thin leave it be, but you do want it thick enough to coat your tortillas.
use to dredge your tortillas for enchiladas.
ive used both of these sauces to make chicken enchiladas but our favorite is the green one.
hope ive been helpfull.
peace%26gt;%26lt;%26gt;
hey! i had to come back to tell you Ive used chicken in place of pork in the green chili stew with good results.
I got this on allrecipe.com awhile back. It's really good. I have given the recipe to family members and they love it as well.
INGREDIENTS
* 3 cups cooked chicken meat
* 1 cup sour cream
* 1 (14.5 ounce) can diced tomatoes
* 1 teaspoon chili powder
* 1/4 cup chopped onion
* 2 green onions, chopped
* 1 tomato, diced
* 1 (6.5 ounce) can canned tomato sauce
* 1/2 cup salsa
* 2 teaspoons chili powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried parsley
* 8 (8 inch) flour tortillas
* 6 ounces shredded Cheddar cheese
* 1 (2 ounce) can chopped black olives, drained (optional)
DIRECTIONS
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
This is how I do them, super easy.
Cook 3-4 chicken breasts, chop up pretty small.
Mix together 2 cans cr of chicken soup with 2 sm cans chopped green chili and juice and about 1 cup sour cream.
Reserve about 1.5 cups of this sauce for top.
Take flour tortilla, add some chicken, some sauce and some cheese, roll and put in baking dish. Repeat until dish is full. Thin sauce a little with milk and pour over enchiladas. Sprinkle with cheese and bake at 375 until melted and bubbly.
You can add whatever you like to this, onions, green peppers, olives. Make it your own. Always yummy!
all the recipes on here are great but what you need is to add cream cheese to each enchilada before you roll them up. it makes a big difference. and is so good.
This is our family recipe and is awesome! Very simple too!
Chicken Enchiladas
4T. Butter
1 Onion, chopped
3 Cans of chicken breast, drained
1/2 to 1 whole can of diced chili's
1 (8 oz) block of cream cheese
Salt
Corn Tortillas
2/3 to 1 cup of whipping cream
1 C. Montery Jack cheese
Melt butter and saute onions.
Mix in chicken, chilis, cream cheese, and season with salt.
Heat a little oil up in a small skillet and dip tortillas in to soften
them, you could also probably use the microwave.
Spoom about 1/4 cup of filling in each tortilla and roll up. Lay in a 9 x 13 in. pan, that has been sprayed with nonstick spray.
Pour the cream all over the tortillas and sprinkle with cheese.
Bake at 375 degrees for 20 minutes.
(These also freeze really well. Just don't pour cream over untill you take them out of freezer.)
These enchiladas are really great!!! I am certain you would enjoy them as most everyone loves this recipe!
1 cup onions, diced
1/2 cup green peppers, diced
2 tablespoons butter or margarine
2 cups cooked chicken or cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch) flour tortillas
1. In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers.
3. Set aside.
4. For sauce, in the same pan melt 3 tablespoons butter.
5. Stir in flour, coriander and salt.
6. Stir in chicken broth all at once.
7. Cook and stir till thickened and bubbly.
8. Remove from heat.
9. Stir in sour cream and 1/2 cup of the cheese.
10. Stir 1/2 cup of the sauce into the chicken mixture.
11. Fill each tortilla with about 1/4 cup of the chicken mixture.
12. Roll up and arrange in a 13x19x2 baking dish.
13. Pour remaining sauce over and sprinkle with remaining cheese.
14. Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
15. Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
Hope you enjoy!!!eye makeup pictures
1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
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DIRECTIONS
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.I need a chicken enchilada recipe!?
I've seen someone do a good one of these on youtube, just watch that.I need a chicken enchilada recipe!?
Chicken Enchilada Ingredients
20 Corn Tortillas
4 Pound Chicken
3 Cups Shredded Monterrey Jack Cheese
4 Ounces Sour Cream
1 Cup Buttermilk
3 Cups Chicken Broth (you will make this using the chicken in the first step.)
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
4 Tablespoons Corn Oil
5 Tablespoons Flour
2 Sliced Jalapeno Peppers
1 Chopped Onion
Chicken Enchilada Equipment
2 Large Sauce Pans
Frying Pan
Cheese Grater
Spatula, or Tongs
Spoon
Measuring Spoons
Measuring Cups
The Bird
First Step: The Dreaded Bird
Ok, lets get started! If this is your first time boiling a chicken it looks scary, but don't worry it wont bite (usually.) Most of the gross stuff is already taken care of.
If your chicken is frozen like a brick just fill up your sink with water and drop it in and let it sit there till it acts more like a refrigerated one. If it came in a plastic wrapper just leave it on during this step. This could take a few hours. If it is not frozen then just ignore this comment.
Take the chicken out of the wrapper and put it in an extra large sauce pan. If you cook it in the plastic wrapper it will taste funny. Now cover the chicken with water. Put in 1/2 teaspoon of garlic powder. Put the lid on the sauce pan and let the chicken cook on a burner set on medium low for at least 2 hours. Once this is done see if it is tender. If it isn't then you will need to cook it for about 20 more minutes. Once it is done take the chicken out of the broth and save the broth for your enchilada sauce. If the enchilada sauce does not have chicken broth in it, it will be NO good. This is one of our secrets to great Mexican food. Now place the chicken on a cookie sheet to cool.
De-boning and Spicing Chicken
Second: De-boning Chicken
Once you have removed the broth from the chicken, and the chicken has cooled, take the skin off. Then take all the meat off of the bones. Just reach down and grab the meat and leave the bones. Now this is the important part: keep the meat and through the bones and cartilage away.
Now take the chicken meat and mix it with:
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 Teaspoon Chili powder
Grating Cheese
Third Step: Grating Cheese
Grate 3 Cups of Monterrey Jack Cheese.
frying Corn Tortilla
Fourth Step: Frying Corn Tortillas
Now it is time to fry the tortillas. Just fill a skillet 1/4th inch full of corn oil. Then Place it on a medium high burner and let it heat up. Then take one of the tortillas and carefully place it in the skillet and count 5 real seconds, flip it over, count another 5 real seconds and then remove it from the skillet. You will want to blot the grease off. You will need to fry around 20 of these. This is so that you will have one or two extra.
(If you have never fried any thing before there are some safety rules to hot oil. One: Never leave it unattended. If you do, it could start your house on fire. Two: If you have children make sure it is out of their reach and the handle of the skillet is not hanging off where they could grab it. Three: Use the proper utensils to fry, this never includes your hands. I know My hand is in the picture, but I can tell you from experience hot oil hurts!) I am not trying to scare you, just trying to make this an enjoyable experience.
Buttermilk Enchilada Sauce
Fifth Step: Mixing Buttermilk Enchilada Sauce
Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low:
4 Tablespoons Corn Oil
5 Tablespoons Flour
1 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Chili Powder
Once this is done stir in:
3 Cups of the chicken broth made from first step
Adding Buttermilk
Now is the time to add the 1 Cup Buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.
Dipping Tortilla
Sixth Step: Dipping Tortillas
Now don't worry we will take you through assembling the first one:
Dip one tortilla in the buttermilk enchilada sauce. Then lay it on a plate. (Assemble these on a different plate from the one you serve them on. This tip will keep the serving plate neat and attractive for a professional looking presentation.)
Building Chicken Enchiladas
Seventh Step: Assembling Chicken Enchiladas
Now put 1/4th cup chicken mixture, 1/4th cup cheese, 1 Tablespoon onion and 1/4th cup of enchilada sauce on the dipped tortilla.
Add another dipped tortilla, and another layer of chicken/cheese/onion. Now top it off with a third tortilla.
Topping
Eighth Step: Topping Chicken Enchiladas
At this point you should have three tortillas and two layers of filling.
Top the enchilada off with a sprinkle of cheese, onion, chicken, and then 1/2 cup of buttermilk enchilada sauce. Then finish it off by putting a dollop of sour cream and a few slices of Jalape帽o pepper.
Sliding
Ninth Step: Sliding
This is the last step!! Just slide your chicken enchilada onto the serving plate.
You did it! Now sit down and enjoy your meal!
Hi ,this is something i make quite often because its a family favorite,and always serve them with Green chili stew (chili verde.
chicken/cheese enchiladas.
4 cups shredded chicken
4 cups shredded monteray jack cheese ( or your preference.)
canned green chilis(i use Hatches whole green chilis)chopped.
10-12 large flour tortillas.
sauce (recipes follow)
dip tortilla in sauce put chicken ,cheese and green chilis on one end and roll up ,lay in a baking dish.when finished with the enchiladas pour leftover sauce on top.(if sauce is thick at this time thin with water)
bake at 350 for 20-30 min.covered with foil at the end top with cheese and allow to melt. serve. (smotherd in green chili is awesome.
GREEN CHILI STEW (Chili Verde)
2 lb. lean pork - cut into cubes (leave some fat on for flavor)
5 cloves garlic, crushed
Salt and pepper to taste
2 lg. onion, chopped
6 fresh tomatillos (depending on size)
1/2 tsp. cumin seed, crushed or 1 tsp cumin powder
1tsp corriander
1/4 cup cocoa powder
1 lg. can green chiles, Hatches brand is good), chopped
6 fresh peppers (i use a mix of red green and yellow.chopped.
Place meat, onion,garlic, salt and pepper into pan and brown lightly. Transfer all to stew pot on high heat and
add remaining ingrediants.
(Prepare tomatillos by removing husks, washing and cutting into quarters. )before adding
Turn STOVE to low heat and cook until meat is tender. serve as a stew.
Green sauce for enchiladas
1large can cream of chicken soup
1cup chopped canned green chilis
1 sm.onion grated
2 cups chicken broth
1 tsp cumin powder
1tsp chili powder
salt to taste.
pinch cayenne (optional)
stir together and use to dredge tortillas for enchiladas.
red/brown sauce
4 tbs fat,oil or lard
2tbs chili powder
1 tbs cumin
1 tsbs flour
1 tbs garlic powder
salt
mix these over low heat and then turning up the heat add water untill you have a med thick sauce it will thicken more as it cools so if it looks thin leave it be, but you do want it thick enough to coat your tortillas.
use to dredge your tortillas for enchiladas.
ive used both of these sauces to make chicken enchiladas but our favorite is the green one.
hope ive been helpfull.
peace%26gt;%26lt;%26gt;
hey! i had to come back to tell you Ive used chicken in place of pork in the green chili stew with good results.
I got this on allrecipe.com awhile back. It's really good. I have given the recipe to family members and they love it as well.
INGREDIENTS
* 3 cups cooked chicken meat
* 1 cup sour cream
* 1 (14.5 ounce) can diced tomatoes
* 1 teaspoon chili powder
* 1/4 cup chopped onion
* 2 green onions, chopped
* 1 tomato, diced
* 1 (6.5 ounce) can canned tomato sauce
* 1/2 cup salsa
* 2 teaspoons chili powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried parsley
* 8 (8 inch) flour tortillas
* 6 ounces shredded Cheddar cheese
* 1 (2 ounce) can chopped black olives, drained (optional)
DIRECTIONS
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
This is how I do them, super easy.
Cook 3-4 chicken breasts, chop up pretty small.
Mix together 2 cans cr of chicken soup with 2 sm cans chopped green chili and juice and about 1 cup sour cream.
Reserve about 1.5 cups of this sauce for top.
Take flour tortilla, add some chicken, some sauce and some cheese, roll and put in baking dish. Repeat until dish is full. Thin sauce a little with milk and pour over enchiladas. Sprinkle with cheese and bake at 375 until melted and bubbly.
You can add whatever you like to this, onions, green peppers, olives. Make it your own. Always yummy!
all the recipes on here are great but what you need is to add cream cheese to each enchilada before you roll them up. it makes a big difference. and is so good.
This is our family recipe and is awesome! Very simple too!
Chicken Enchiladas
4T. Butter
1 Onion, chopped
3 Cans of chicken breast, drained
1/2 to 1 whole can of diced chili's
1 (8 oz) block of cream cheese
Salt
Corn Tortillas
2/3 to 1 cup of whipping cream
1 C. Montery Jack cheese
Melt butter and saute onions.
Mix in chicken, chilis, cream cheese, and season with salt.
Heat a little oil up in a small skillet and dip tortillas in to soften
them, you could also probably use the microwave.
Spoom about 1/4 cup of filling in each tortilla and roll up. Lay in a 9 x 13 in. pan, that has been sprayed with nonstick spray.
Pour the cream all over the tortillas and sprinkle with cheese.
Bake at 375 degrees for 20 minutes.
(These also freeze really well. Just don't pour cream over untill you take them out of freezer.)
These enchiladas are really great!!! I am certain you would enjoy them as most everyone loves this recipe!
1 cup onions, diced
1/2 cup green peppers, diced
2 tablespoons butter or margarine
2 cups cooked chicken or cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch) flour tortillas
1. In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers.
3. Set aside.
4. For sauce, in the same pan melt 3 tablespoons butter.
5. Stir in flour, coriander and salt.
6. Stir in chicken broth all at once.
7. Cook and stir till thickened and bubbly.
8. Remove from heat.
9. Stir in sour cream and 1/2 cup of the cheese.
10. Stir 1/2 cup of the sauce into the chicken mixture.
11. Fill each tortilla with about 1/4 cup of the chicken mixture.
12. Roll up and arrange in a 13x19x2 baking dish.
13. Pour remaining sauce over and sprinkle with remaining cheese.
14. Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
15. Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
Hope you enjoy!!!
Chicken enchiladas with flour tortilla recipes?
So tonight im making chicken enchiladas and the only problem im having is that I sent a man to the store telling him to pick up corn tortillas and some how he came back with flour tortillas that are really big so do i prepare the enchiladas any differently then i was going to do with the corn tortillas? Also since they are big would it be okay to just like tear then in halfChicken enchiladas with flour tortilla recipes?
you can use flour tortilla instead.. they will taste just as good.. you can cut them in 1/2 but it will probably be harder to handle.
what you can also do is warm you flour tortilla and in all the ingredients that you want (chicken, beef, olives, cheese, onion, beans) roll them up like enchiladas but fry or baked them seam side down.. once there golden brown you can pour a little enchilada sauce over them and sprinkle with more cheese and sour cream.. yummy you now have Flautas...
good luck!Chicken enchiladas with flour tortilla recipes?
Real enchiladas are made with corn tortillas. I've never eaten a taco or enchilada made with flour tortillas. In Mexico it is simply not done. Burritos on the other hand, are made with flour tortillas, even if it is a really big one. Hope it helps.
you can use flour tortilla instead.. they will taste just as good.. you can cut them in 1/2 but it will probably be harder to handle.
what you can also do is warm you flour tortilla and in all the ingredients that you want (chicken, beef, olives, cheese, onion, beans) roll them up like enchiladas but fry or baked them seam side down.. once there golden brown you can pour a little enchilada sauce over them and sprinkle with more cheese and sour cream.. yummy you now have Flautas...
good luck!Chicken enchiladas with flour tortilla recipes?
Real enchiladas are made with corn tortillas. I've never eaten a taco or enchilada made with flour tortillas. In Mexico it is simply not done. Burritos on the other hand, are made with flour tortillas, even if it is a really big one. Hope it helps.
Where can I get the recipe for the Sonoma Chicken and Apple Salad served at Disneyland's California Adventure?
The best damn salad ever!!!Where can I get the recipe for the Sonoma Chicken and Apple Salad served at Disneyland's California Adventure?
Sonoma Chicken %26amp; Apple Salad
Ingredients:
***Dressing***
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
sea salt and fresh ground white pepper to taste
***Salad***
2 pounds chicken breasts, boneless and skinless
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
2 medium apples diced (granny smith or honeycrisp)
3 stalks celery, thinly sliced
Directions:
Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (Can be prepared up to 2 days ahead.)
Preheat oven to 375掳F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.
Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl.
Stir in pecans, grapes, apples, celery and dressing.Where can I get the recipe for the Sonoma Chicken and Apple Salad served at Disneyland's California Adventure?
try foodnetwork.com
You might check out www.recipegoldmine.com It lists recipes for many restaurants.
Sonoma Chicken %26amp; Apple Salad
Ingredients:
***Dressing***
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
sea salt and fresh ground white pepper to taste
***Salad***
2 pounds chicken breasts, boneless and skinless
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
2 medium apples diced (granny smith or honeycrisp)
3 stalks celery, thinly sliced
Directions:
Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (Can be prepared up to 2 days ahead.)
Preheat oven to 375掳F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.
Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl.
Stir in pecans, grapes, apples, celery and dressing.Where can I get the recipe for the Sonoma Chicken and Apple Salad served at Disneyland's California Adventure?
try foodnetwork.com
You might check out www.recipegoldmine.com It lists recipes for many restaurants.
Simple 1-hour baked chicken recipe?
got any recipes for 1-hour baked chicken? preferably with ranch, cheese, or garlic powder!Simple 1-hour baked chicken recipe?
EASY EASY BAKED PEPPER CHICKEN
6 uncooked chicken breasts
2 cups onions and peppers (thinly sliced)
2 tsp pepper
2 tsp basil seasoning
1/4 cup olive oil, separated in 1/8 cups
Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.
Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.
It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables.
OR
BAKED SALSA CHICKEN
1 small chicken cut up, bone-in, skin removed
1 jar (any kind) salsa (Newman's pineapple is a good)
Preheat oven to 350.
Newman's Pineapple Salsa is a good choice for this recipe.
Arrange cut-up chicken in a baking dish. Pour salsa over the chicken to cover, as much as you want. Cover with foil.
Bake for about 1 hour, removing foil during the last 10 minutes
JMSimple 1-hour baked chicken recipe?
******Ranch Chicken Breasts Recipes
1/2 cup ranch salad dressing
1 tablespoon flour
4 boneless skinless chicken breast halves
1/4 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375掳F. for 25 minutes or until chicken is no longer pink in center and juices run clear.
cook at 400
salting the hell of the outside=super crispy skin
bake breast side up for 45-minute to an hour
simple enough ?
EASY EASY BAKED PEPPER CHICKEN
6 uncooked chicken breasts
2 cups onions and peppers (thinly sliced)
2 tsp pepper
2 tsp basil seasoning
1/4 cup olive oil, separated in 1/8 cups
Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.
Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.
It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables.
OR
BAKED SALSA CHICKEN
1 small chicken cut up, bone-in, skin removed
1 jar (any kind) salsa (Newman's pineapple is a good)
Preheat oven to 350.
Newman's Pineapple Salsa is a good choice for this recipe.
Arrange cut-up chicken in a baking dish. Pour salsa over the chicken to cover, as much as you want. Cover with foil.
Bake for about 1 hour, removing foil during the last 10 minutes
JMSimple 1-hour baked chicken recipe?
******Ranch Chicken Breasts Recipes
1/2 cup ranch salad dressing
1 tablespoon flour
4 boneless skinless chicken breast halves
1/4 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375掳F. for 25 minutes or until chicken is no longer pink in center and juices run clear.
cook at 400
salting the hell of the outside=super crispy skin
bake breast side up for 45-minute to an hour
simple enough ?
Looking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
CHICKEN ROTEL
1/2 chicken, cooked and cut up
1 c. Rotel tomatoes
Corn chips or Doritos
1 1/2 c. juice off of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Cheese
Mix together cream of mushroom, cream of chicken, juice, and Rotel. Layer chips, chicken, cheese, as much as you desire, and above mixture of cream of mushroom chicken, juice, and Rotel. Cook until done, about 30 minutes.Looking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
Chicken and Cheese Casserole
2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick庐 mix
2/3 cup milk
1. Heat oven to 375潞F. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.
2. Stir Bisquick mix and milk until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.
3. Bake 20 to 25 minutes or until biscuits are golden brownLooking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
CHICKEN ROTEL
1/2 chicken, cooked and cut up
1 c. Rotel tomatoes
Corn chips or Doritos
1 1/2 c. juice off of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Cheese
Mix together cream of mushroom, cream of chicken, juice, and Rotel. Layer chips, chicken, cheese, as much as you desire, and above mixture of cream of mushroom chicken, juice, and Rotel. Cook until done, about 30 minutes.
1/2 chicken, cooked and cut up
1 c. Rotel tomatoes
Corn chips or Doritos
1 1/2 c. juice off of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Cheese
Mix together cream of mushroom, cream of chicken, juice, and Rotel. Layer chips, chicken, cheese, as much as you desire, and above mixture of cream of mushroom chicken, juice, and Rotel. Cook until done, about 30 minutes.Looking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
Chicken and Cheese Casserole
2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick庐 mix
2/3 cup milk
1. Heat oven to 375潞F. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches.
2. Stir Bisquick mix and milk until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture.
3. Bake 20 to 25 minutes or until biscuits are golden brownLooking for a recipe for a chicken casserole with rotel tomatoes Doritos peas?
CHICKEN ROTEL
1/2 chicken, cooked and cut up
1 c. Rotel tomatoes
Corn chips or Doritos
1 1/2 c. juice off of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Cheese
Mix together cream of mushroom, cream of chicken, juice, and Rotel. Layer chips, chicken, cheese, as much as you desire, and above mixture of cream of mushroom chicken, juice, and Rotel. Cook until done, about 30 minutes.
What is best recipe for a chicken madras,restaurant style?
i am really good at this
get chicken and cut into pieces
get 1 tin of pataks madras sauce
pour sauce over chicken
cook
cooking time approx.30mins job doneWhat is best recipe for a chicken madras,restaurant style?
Chicken Madras (restaurant style)
Ingredients
2 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into 1 inch cubes
6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)
half teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
half a batch of Basic Curry Sauce
salt to taste
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
half teaspoon garam masala
Method
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy saucepan over a moderate heat.
Add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
10 minutes from the end add the garam masala and fenugreek leaves.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
Before you ask!
Basic curry sauce
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = pur茅e) or 1 tablespoon concentrated tomato pur茅e (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
Put the pur茅ed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently ';fry'; the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!What is best recipe for a chicken madras,restaurant style?
Definatley Pataks.
buy it at the restaurant.
get chicken and cut into pieces
get 1 tin of pataks madras sauce
pour sauce over chicken
cook
cooking time approx.30mins job doneWhat is best recipe for a chicken madras,restaurant style?
Chicken Madras (restaurant style)
Ingredients
2 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into 1 inch cubes
6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)
half teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
half a batch of Basic Curry Sauce
salt to taste
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
half teaspoon garam masala
Method
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy saucepan over a moderate heat.
Add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
10 minutes from the end add the garam masala and fenugreek leaves.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
Before you ask!
Basic curry sauce
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = pur茅e) or 1 tablespoon concentrated tomato pur茅e (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
Put the pur茅ed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently ';fry'; the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!What is best recipe for a chicken madras,restaurant style?
Definatley Pataks.
buy it at the restaurant.
Quick, easy recipe for Chicken Enchilades? With no enchilade sauce.?
CHICKEN ENCHILADA
1 lg. onion, chopped
3 tbsp. butter
1- 13 oz. can evaporated milk
2 cans cream of chicken soup
2- 4 oz. cans green chilies, chopped
5 oz. cans boned chicken
12 corn tortillas
2 cups grated cheddar cheese
Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken. Stir all together.
Grease a 9x13 inch glass cake dish. Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
Cover dish loosely with aluminum foil and bake for 45 minutes at 350 degrees F.
Makes 6 servings.Quick, easy recipe for Chicken Enchilades? With no enchilade sauce.?
CHICKEN ENCHILADAS
INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
EASY CHICKEN ENCHILADAS
INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.eye makeup pictures
1 lg. onion, chopped
3 tbsp. butter
1- 13 oz. can evaporated milk
2 cans cream of chicken soup
2- 4 oz. cans green chilies, chopped
5 oz. cans boned chicken
12 corn tortillas
2 cups grated cheddar cheese
Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken. Stir all together.
Grease a 9x13 inch glass cake dish. Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
Cover dish loosely with aluminum foil and bake for 45 minutes at 350 degrees F.
Makes 6 servings.Quick, easy recipe for Chicken Enchilades? With no enchilade sauce.?
CHICKEN ENCHILADAS
INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
EASY CHICKEN ENCHILADAS
INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
Please note that every good hawker has their own 'secret' recipe, so it's very unlikely you can perfectly recreate the same taste that delighted you from a particular hawker stall. Also note there are different styles of curry available in Singapore eg. Malay, Indian, Peranakan and those with some foreign influence eg. Indonesian, Thai etc.
As for some of the other replies, you certainly can't produce authentic curry with peanut butter %26amp; Singapore chicken curry has no tomatoes in it. Some Indian-style recipes have already been provided, so below is a Malay-style curry that relies more on fresh roots %26amp; herbs rather than dried spices (this may be more challenging for Western cooks if certain ingredients are not readily available):
Ayam Lemak (Chicken in Coconut Milk Gravy)
1 chicken (abt 1.5kg / 3 lbs), cut into pieces
* 10 shallots (small purple onions)
* 8 cloves garlic
* 5 red chillies (remove some seeds to moderate spiciness)
* 2.5cm fresh ginger root
* 2.5cm fresh turmeric, or 1 tsp turmeric powder
(* blend these into a paste, adding some oil if needed)
5 fragrant lime leaves
2 stalks lemon grass
2.5cm galangal, sliced
1 tsp coriander powder
2 cups water
3 cups coconut milk
salt %26amp; pepper to taste
5 green chillies, halved lengthwise
10 red or green bird's eye chillies (optional as very spicy)
Heat some oil in pan %26amp; saute blended paste with lime leaves, lemon grass, galangal %26amp; coriander powder for about 5 mins until fragrant. Add chicken pieces %26amp; fry for another few mins. Add water and simmer, uncovered, until chicken is half-cooked. Add coconut milk and continue simmering (never boil anything with coconut milk as it may curdle) until chicken is fully cooked %26amp; tender. In the last few minutes of cooking, add the green chillies %26amp; bird's eyes chillies.
Tip: Curries actually taste better after 1-2 days in the fridge. Serve curries with rice, pasta or dunk pieces of bread into the gravy.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
Singapore Curry:
Grind the following items into a fine chili paste:
1 cup dried chili (soaked in warm water to soften)
1 cup peeled shallots
To make curry:
1kg chunky meat pieces(chicken/beef/pork)
500ml thick coconut milk
1500ml water/stock
1/3 cup curry powder
Grinded chili paste
Salt %26amp; sugar to taste
3 stalks lemongrass (optional)
Place everything into a large pot, stir constantly and boil for 1 hour or until meat is cooked and tender.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
if you get one that tastes the same as in Singapore please let me know. I've tried w/ the peanut butter and curry ( red curry )but it wasn't the same.
Thanks!
first of all build yourself a macan stall, find a curry paste seller, you will hear him coming when he beats 2 pieces of bamboo together to make that click clack sound, get your self a wok and a meat cleaver and some chicken legs. chop the legs into bits and toss them into your superheated wok add a little oil, curry paste, some stock, some bits of prawns some ingredients known only to macan stall owners. when cooked empty into a banana leaf with some boiled rice. hold the leaf in your left hand, squat at the side of the road and eat the curry with the right hand. not only can I smell it now I can taste it .
whatever and however you cook your curry foods it sure will stay and taste curry. I make my simple and easy recipe like this.1 whole chicken cut into 10 pieces or meat cut into strips or shrimps +3 tbsp of cooking oil+1 big sliced inion,+ginger+4 cloves grounded garlic+2tbsp of curry +2 bay leaves+2 big potatoes cut into 4 squares+2 green bell pepper cut into 4 strips if you want it to be more spicy + red hot pepper ans salt to taste.
this is the simplest to cook the curry from hawker stalls in singapore.
1st step:blend onions, garlic, ginger together.optional:lemongrass just an inch
2nd step:fry sliced onions, cinnamon stick, cardomum, anise seeds, and then add blended items.
3rd step; add 4-5 tablespoons of curry powder.(those premixed kind from supermarkets will do.)
4th step:add chicken , tomatoes,
5th: add coconut milk and water
cook gravy till chicken is cooked and gravy is nicely thickened
Ingredients
1C raw cashews
2t garam masala
2t ground coriander
3/4t chili powder
3 cloves garlic chopped coarsely
2t fresh ginger, grated
2T white vinegar
1/3C tomato paste
1/2C yogourt
1kg chicken thighs or breast cut into 1'; chunks
2T butter
1 onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1t paprika
1 small can crushed tomatoes (400g)
3/4C chicken stock
1C whipping cream
rice and naan to serve it with
Directions
Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.
As for some of the other replies, you certainly can't produce authentic curry with peanut butter %26amp; Singapore chicken curry has no tomatoes in it. Some Indian-style recipes have already been provided, so below is a Malay-style curry that relies more on fresh roots %26amp; herbs rather than dried spices (this may be more challenging for Western cooks if certain ingredients are not readily available):
Ayam Lemak (Chicken in Coconut Milk Gravy)
1 chicken (abt 1.5kg / 3 lbs), cut into pieces
* 10 shallots (small purple onions)
* 8 cloves garlic
* 5 red chillies (remove some seeds to moderate spiciness)
* 2.5cm fresh ginger root
* 2.5cm fresh turmeric, or 1 tsp turmeric powder
(* blend these into a paste, adding some oil if needed)
5 fragrant lime leaves
2 stalks lemon grass
2.5cm galangal, sliced
1 tsp coriander powder
2 cups water
3 cups coconut milk
salt %26amp; pepper to taste
5 green chillies, halved lengthwise
10 red or green bird's eye chillies (optional as very spicy)
Heat some oil in pan %26amp; saute blended paste with lime leaves, lemon grass, galangal %26amp; coriander powder for about 5 mins until fragrant. Add chicken pieces %26amp; fry for another few mins. Add water and simmer, uncovered, until chicken is half-cooked. Add coconut milk and continue simmering (never boil anything with coconut milk as it may curdle) until chicken is fully cooked %26amp; tender. In the last few minutes of cooking, add the green chillies %26amp; bird's eyes chillies.
Tip: Curries actually taste better after 1-2 days in the fridge. Serve curries with rice, pasta or dunk pieces of bread into the gravy.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
Singapore Curry:
Grind the following items into a fine chili paste:
1 cup dried chili (soaked in warm water to soften)
1 cup peeled shallots
To make curry:
1kg chunky meat pieces(chicken/beef/pork)
500ml thick coconut milk
1500ml water/stock
1/3 cup curry powder
Grinded chili paste
Salt %26amp; sugar to taste
3 stalks lemongrass (optional)
Place everything into a large pot, stir constantly and boil for 1 hour or until meat is cooked and tender.I need a recipe for Curry Chicken like the ones from the hawker stalls in Singapore?
if you get one that tastes the same as in Singapore please let me know. I've tried w/ the peanut butter and curry ( red curry )but it wasn't the same.
Thanks!
first of all build yourself a macan stall, find a curry paste seller, you will hear him coming when he beats 2 pieces of bamboo together to make that click clack sound, get your self a wok and a meat cleaver and some chicken legs. chop the legs into bits and toss them into your superheated wok add a little oil, curry paste, some stock, some bits of prawns some ingredients known only to macan stall owners. when cooked empty into a banana leaf with some boiled rice. hold the leaf in your left hand, squat at the side of the road and eat the curry with the right hand. not only can I smell it now I can taste it .
whatever and however you cook your curry foods it sure will stay and taste curry. I make my simple and easy recipe like this.1 whole chicken cut into 10 pieces or meat cut into strips or shrimps +3 tbsp of cooking oil+1 big sliced inion,+ginger+4 cloves grounded garlic+2tbsp of curry +2 bay leaves+2 big potatoes cut into 4 squares+2 green bell pepper cut into 4 strips if you want it to be more spicy + red hot pepper ans salt to taste.
this is the simplest to cook the curry from hawker stalls in singapore.
1st step:blend onions, garlic, ginger together.optional:lemongrass just an inch
2nd step:fry sliced onions, cinnamon stick, cardomum, anise seeds, and then add blended items.
3rd step; add 4-5 tablespoons of curry powder.(those premixed kind from supermarkets will do.)
4th step:add chicken , tomatoes,
5th: add coconut milk and water
cook gravy till chicken is cooked and gravy is nicely thickened
Ingredients
1C raw cashews
2t garam masala
2t ground coriander
3/4t chili powder
3 cloves garlic chopped coarsely
2t fresh ginger, grated
2T white vinegar
1/3C tomato paste
1/2C yogourt
1kg chicken thighs or breast cut into 1'; chunks
2T butter
1 onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1t paprika
1 small can crushed tomatoes (400g)
3/4C chicken stock
1C whipping cream
rice and naan to serve it with
Directions
Stir nuts, garam masala, coriander, and chili in a small lightly heated frying pan. Toss until nuts are lightly browned.
Put nut mixture in food processor, add garlic, ginger, vinegar, paste and yogourt. Process until smooth.
Put chicken into mixture and mix thoroughly. Allow chicken to marinate for at least a few hours or overnight in the refrigerator.
Melt butter in a large saucepan, cook onion with cinnamon and cardamom until browned. Add paprika, crushed tomatoes and stock. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
Remove cinnamon and cardamom (if you can find it). Stir in cream and simmer for another 5 minutes. Serve over basmati rice with naan.
Need Crockpot Recipe for Chicken Thighs?
Try this: put in the chicken meat ( actually any cut will do) add a jar of salsa ( you pick how spicy you like it) and add a can of ';mexican corn'; drained.....let it simmer untilt he chicken shreds ( cook it all day) remove the bones and shred the chicken. Serve it with tortillas and sour cream.... it makes awesome chicken tacos.Need Crockpot Recipe for Chicken Thighs?
Wrap chicken in dried beef and then wrap a piece of bacon around all and secure with toothpick. Mix lg Sour Cream and 1 can of Cream of Mushroom Soup and 1 can of water. Pour over chicken wraps and slow cook for several hours or overnight. Very good with rice or noodles.Need Crockpot Recipe for Chicken Thighs?
my favorite thing to do with them is to remove the skin, season with salt and pepper or cajun seasoning on each side, toss them into the crock pot with about 1/2 cup of water and a bottle of my favorite barbeque sauce and cook--i usually cook for around 4 hours on high--then i serve with rice---it is really good, something i came up with by just tossing together what i had in my house that day! now my husband wants me to make it all the time!
Slow Cooker Tangy Chicken Thighs
Chefs.com
Preparation Time: 15 minutes
Cooking Time: 6 hours
Serves: 6
Ingredients:
2 lbs. boneless skinless chicken thighs, fat trimmed, cut into 1-1/2 inch pieces
14 oz. canned diced tomatoes, undrained
6 oz. tomato paste
1 onion\cooked, chopped
2 cups carrots\cooked, diced
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme, crushed
1/2 tsp. rosemary, crumbled
2 cloves garlic, crushed
1/2 tsp. black pepper
1/2 cup fresh orange juice
1-1/2 tsps. sugar
2 Tbsps. orange peel, grated
2 Tbsps. lemon juice
4 slices cooked bacon, crumbled
Instructions:
Combine first 13 ingredients and half the orange zest
in an electric slow cooker on low heat. Mix thoroughly.
Cover and cook 6 to 61/2 hours, or until chicken is
cooked throughout. Stir in lemon juice and remaining
orange zest. Serve sprinkled with crumbled bacon.
Creamy Crock Pot Chicken (good for any cut of chicken)
1 can cream of mushroom soup
! can cream of celery soup
8 oz cream cheese at room temp
1 packet of Italian salad dressing
Combine these ingredients with a hand mixer and then pour over the chicken. Cook on low for 8 hours or high for 3 hours. This is great with rice or potatos.
Wrap chicken in dried beef and then wrap a piece of bacon around all and secure with toothpick. Mix lg Sour Cream and 1 can of Cream of Mushroom Soup and 1 can of water. Pour over chicken wraps and slow cook for several hours or overnight. Very good with rice or noodles.Need Crockpot Recipe for Chicken Thighs?
my favorite thing to do with them is to remove the skin, season with salt and pepper or cajun seasoning on each side, toss them into the crock pot with about 1/2 cup of water and a bottle of my favorite barbeque sauce and cook--i usually cook for around 4 hours on high--then i serve with rice---it is really good, something i came up with by just tossing together what i had in my house that day! now my husband wants me to make it all the time!
Slow Cooker Tangy Chicken Thighs
Chefs.com
Preparation Time: 15 minutes
Cooking Time: 6 hours
Serves: 6
Ingredients:
2 lbs. boneless skinless chicken thighs, fat trimmed, cut into 1-1/2 inch pieces
14 oz. canned diced tomatoes, undrained
6 oz. tomato paste
1 onion\cooked, chopped
2 cups carrots\cooked, diced
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme, crushed
1/2 tsp. rosemary, crumbled
2 cloves garlic, crushed
1/2 tsp. black pepper
1/2 cup fresh orange juice
1-1/2 tsps. sugar
2 Tbsps. orange peel, grated
2 Tbsps. lemon juice
4 slices cooked bacon, crumbled
Instructions:
Combine first 13 ingredients and half the orange zest
in an electric slow cooker on low heat. Mix thoroughly.
Cover and cook 6 to 61/2 hours, or until chicken is
cooked throughout. Stir in lemon juice and remaining
orange zest. Serve sprinkled with crumbled bacon.
Creamy Crock Pot Chicken (good for any cut of chicken)
1 can cream of mushroom soup
! can cream of celery soup
8 oz cream cheese at room temp
1 packet of Italian salad dressing
Combine these ingredients with a hand mixer and then pour over the chicken. Cook on low for 8 hours or high for 3 hours. This is great with rice or potatos.
Fried Chicken Recipe with no flour?
How can I fry chicken without any flour?
If you don't know a recipe, then how about one with crackers as a substitute? I don't have crackers, but I'd be willing to try it.
Thanks.Fried Chicken Recipe with no flour?
http://www.recipezaar.com/Flourless-Frie鈥?/a>Fried Chicken Recipe with no flour?
Here's a recipe for oven fried chicken that doesn't require flour:
Oven Fried Chicken
陆 cup potato flakes
陆 teaspoon paprika
陆 teaspoon salt
陆 teaspoon garlic powder
pepper
录 cup buttermilk
1 chicken, cut up
In plastic bag, combine all ingredients except chicken and buttermilk.
Preheat oven to 350 degrees. Spray 9 x 13'; baking dish with non-stick spray.
Dip chicken pieces in buttermilk, place in plastic bag. Shake. Place in baking dish and bake for 45 minutes to 1 hour, or until browned.
Crackers that have been crushed work well.
Bread crumbs work well.
If you have some dry stuffing left from the holidays toss a few cups in the blender and grind it up. You now have a seasoned crunchy coating for your chicken.
Cornflakes are good also
If you want to be different try crushed pretzels or potato chips. Watch the salt with those.
Here is a list of chicken recipes and the first recipe is fried chicken with no flour on the ingredients:
http://www.filipinofoodrecipes.net/chick鈥?/a>
I have tried it and its good.
You can try a lot of different things. I make mine with corn meal. It gives it a little bit of a sweet taste. You can also use french fried onions or any kind of potato chips. Hope it turns out!
you can use smashed up cornflake cereal or ritz crackers or breadcrumbs or cornmeal instead.
i know someone who injects her chicken ( just like a turkey) then fries it naked ( the chicken not her). i also heard of using bread crumbs or ranch dorittios
If you don't know a recipe, then how about one with crackers as a substitute? I don't have crackers, but I'd be willing to try it.
Thanks.Fried Chicken Recipe with no flour?
http://www.recipezaar.com/Flourless-Frie鈥?/a>Fried Chicken Recipe with no flour?
Here's a recipe for oven fried chicken that doesn't require flour:
Oven Fried Chicken
陆 cup potato flakes
陆 teaspoon paprika
陆 teaspoon salt
陆 teaspoon garlic powder
pepper
录 cup buttermilk
1 chicken, cut up
In plastic bag, combine all ingredients except chicken and buttermilk.
Preheat oven to 350 degrees. Spray 9 x 13'; baking dish with non-stick spray.
Dip chicken pieces in buttermilk, place in plastic bag. Shake. Place in baking dish and bake for 45 minutes to 1 hour, or until browned.
Crackers that have been crushed work well.
Bread crumbs work well.
If you have some dry stuffing left from the holidays toss a few cups in the blender and grind it up. You now have a seasoned crunchy coating for your chicken.
Cornflakes are good also
If you want to be different try crushed pretzels or potato chips. Watch the salt with those.
Here is a list of chicken recipes and the first recipe is fried chicken with no flour on the ingredients:
http://www.filipinofoodrecipes.net/chick鈥?/a>
I have tried it and its good.
You can try a lot of different things. I make mine with corn meal. It gives it a little bit of a sweet taste. You can also use french fried onions or any kind of potato chips. Hope it turns out!
you can use smashed up cornflake cereal or ritz crackers or breadcrumbs or cornmeal instead.
i know someone who injects her chicken ( just like a turkey) then fries it naked ( the chicken not her). i also heard of using bread crumbs or ranch dorittios
Making a chicken rice recipe, I need to brown chicken in pan before baking? help!?
fyi inexperienced cook here so bear with me. The recipe says to brown the chicken in a frying pan then bake it with the rice for 50 min. My question: is the purpose of frying the chicken to cook it entirely before baking? Or do you just brown the outside then let the chicken bake?Making a chicken rice recipe, I need to brown chicken in pan before baking? help!?
Boil the Chicken that way you will have your chicken stock. Just let the stock cool then skin off the fat.No need to bake or fry the the chicken. Just cook the rice,but leave it a little al dente.Then add it to your soup.Then, add seasonings, veggies ect.A little secret that I will share.Put just a pinch of cinnamon in the soup. You will not taste it. The cinnamon just makes the flavor of the other ingredents taste awesome!
Bon AppeitteMaking a chicken rice recipe, I need to brown chicken in pan before baking? help!?
Yes, if you are making chicken and rice, you would have to brown the chicken first, otherwise, you will just have a white mess.
Put a little olive oil in a saute pan and heat the pan about 20 seconds on medium heat. Carefully add the chicken pieces - do not over crowd. Cook on one side about three minutes, then turn on the other side. Both sides should be brown. Remove from saute pan and place in pan you are going to use for baking.
You brown the chicken for color and texture. Then follow the recipe directions which usually state put the browned chicken in a baking dish.
just brown the outside
Browning the surface is like putting on lotion after taking a shower: it seals and protects. By browning the surface, you are sealing in the juices of the chicken while it bakes, preventing it from drying out. Bon Appetit!
You just want to brown the outside, not cook it completely. If you cooked it completely, then put it in the oven for fifty minutes, you would have quite the dry chicken.
The purpose for browning is mainly aesthetics. If you just put the chicken straight into the oven without browning, yes, it would cook, and it would probably taste good (since it's mixed with your rice and such) but it wouldn't be very visually appealing. It would just white. But if you seared it first (what ';browning'; the chicken means) you would be giving some interesting colour -and- you would give even extra flavour to the whole dish. And colour in food is exciting. If you were given a plate with a white piece of chicken with a pile of white rice.. it's boring. But if you are given a plate with some golden-brown crusted chicken with some vibrant yellow rice... it looks so much more pleasing.
We all eat with our eyes first.
the browning is basically for texture
to get that extra little crunch on the outside, the oven is to insure its cooked all the way
I really can't say why they request you to fry first - but it is not to cook the meat, but merely to brown the skin. The internal cooking will take place in the oven heat.
Boil the Chicken that way you will have your chicken stock. Just let the stock cool then skin off the fat.No need to bake or fry the the chicken. Just cook the rice,but leave it a little al dente.Then add it to your soup.Then, add seasonings, veggies ect.A little secret that I will share.Put just a pinch of cinnamon in the soup. You will not taste it. The cinnamon just makes the flavor of the other ingredents taste awesome!
Bon AppeitteMaking a chicken rice recipe, I need to brown chicken in pan before baking? help!?
Yes, if you are making chicken and rice, you would have to brown the chicken first, otherwise, you will just have a white mess.
Put a little olive oil in a saute pan and heat the pan about 20 seconds on medium heat. Carefully add the chicken pieces - do not over crowd. Cook on one side about three minutes, then turn on the other side. Both sides should be brown. Remove from saute pan and place in pan you are going to use for baking.
You brown the chicken for color and texture. Then follow the recipe directions which usually state put the browned chicken in a baking dish.
just brown the outside
Browning the surface is like putting on lotion after taking a shower: it seals and protects. By browning the surface, you are sealing in the juices of the chicken while it bakes, preventing it from drying out. Bon Appetit!
You just want to brown the outside, not cook it completely. If you cooked it completely, then put it in the oven for fifty minutes, you would have quite the dry chicken.
The purpose for browning is mainly aesthetics. If you just put the chicken straight into the oven without browning, yes, it would cook, and it would probably taste good (since it's mixed with your rice and such) but it wouldn't be very visually appealing. It would just white. But if you seared it first (what ';browning'; the chicken means) you would be giving some interesting colour -and- you would give even extra flavour to the whole dish. And colour in food is exciting. If you were given a plate with a white piece of chicken with a pile of white rice.. it's boring. But if you are given a plate with some golden-brown crusted chicken with some vibrant yellow rice... it looks so much more pleasing.
We all eat with our eyes first.
the browning is basically for texture
to get that extra little crunch on the outside, the oven is to insure its cooked all the way
I really can't say why they request you to fry first - but it is not to cook the meat, but merely to brown the skin. The internal cooking will take place in the oven heat.
I need a slow cooker recipe for chicken and dumplings?
* 4 chicken breast halves
* 2 cans chicken broth (3 1/2 cups)
* 1 cup water
* 3 cubes chicken bouillon or equivalent base or granules
* 1 small carrot, chopped
* 1 small rib celery, chopped
* 1/2 cup chopped onion
* 12 large flour tortillas
PREPARATION:
Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to 10 hours. Take out chicken and remove meat from bones, then place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth on stovetop. * 4 chicken breast halves
* 2 cans chicken broth (3 1/2 cups)
* 1 cup water
* 3 cubes chicken bouillon or equivalent base or granules
* 1 small carrot, chopped
* 1 small rib celery, chopped
* 1/2 cup chopped onion
* 12 large flour tortillas
Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to 10 hours. Take out chicken and remove meat from bones, then place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth on stovetop.I need a slow cooker recipe for chicken and dumplings?
kraftfoods.comI need a slow cooker recipe for chicken and dumplings?
Chicken and Dumpling Soup
1 3-pound chicken, cut up
2 carrots, sliced
1 medium onion, chopped
2 sprigs parsley
6 whole peppercorns
6 cups water
2 stalks celery, sliced
1 1/2 teaspoons salt
1 clove garlic, minced
Dumplings:
1 cup flour
1/2 teaspoon salt
1 egg
Cold water as needed
Salt
Wash and clean chicken and place in Dutch oven. Add remaining ingredients and heat to boiling. Skim foam, reduce heat and cover. Simmer 1 hour. Prepare dumplings while chicken stock is simmering.
Remove chicken from broth; let sit until cool enough to handle. Strain broth through cheesecloth and retain carrots. Remove chicken from bones and skin and cut into bite-size pieces. Add back into strained broth with carrots.
To make dumplings:
Mix the flour and salt and add to the egg. Stir to make a stiff dough, sprinkling with cold water as necessary. Knead until smooth. Let rest 30 minutes. Roll dough out on a floured board to 1/8-inch thick. Pinch off nickel-size pieces of dough. Drop into rapidly boiling salted water and cook until tender, 10-15 minutes. Drain and rinse dumplings. Stir directly into simmering broth and simmer 5 minutes more.
CHICKEN NOODLE-DOODLE DUMPLING SOUP
3 or 4 chicken breasts, boiled and deboned
6 c. chicken broth
1 pkg. dumpling noodles
1 tbsp. Wylers chicken bouillon
1 tbsp. lemon pepper
1 tbsp. parsley
1/4 c. butter
1 can cream of mushroom soup
Boil your chicken and de-bone it and set aside. Use remaining chicken broth and add more water if need to. Bring to a boil, add noodles, chicken bouillon, butter, and seasonings. Boil for 30 minutes and then add mushroom soup and simmer for 3 minutes. Salt and pepper to taste.
Crockpot Chicken %26amp; dumplings
4 tablespoons butter
1 tablespoon vegetable oil
1 onion -- chopped
3 pounds chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 teaspoon black pepper
Salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve.
INGREDIENTS
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Did you know Allrecipes is home to over 400 crock pot recipes? Click hereto visit our complete collection.
Dice 1 chicken breast per person chop one or two onions carrots swede and place in crockpot which should be heating while doing. Make enough stock to cover ingredients with a bit over and cook for about 4-6 hours. 1 hour before you want to eat mix 2-3 heaped tablespoons of flour with 1-1.5 of suet add a little water and form into balls drop carefully into cassarole. You can add different veg if you want. I tend to cook all my cassaroles all day
Slow Cooker Chicken and Dumplings
Submitted by: Janiece Mason to Allrecipes.com
Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Yields: 8 servings
';Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection.';
INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
This recipe appears in the Allrecipes ';Tried %26amp; True Slow Cooker %26amp; Casserole'; cookbook. Buy it online at http://allrecipes.com/slowcooker/...
ALL RIGHTS RESERVED 漏 2005 Allrecipes.com
My fav is,
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can mixed veggies
1-2 lbs chicken
enough water to cover
when the chicken is cooked, I use store bought ';tube'; bisciuts just drop them on top of the broth cover and let them puff up TA DA!
* 2 cans chicken broth (3 1/2 cups)
* 1 cup water
* 3 cubes chicken bouillon or equivalent base or granules
* 1 small carrot, chopped
* 1 small rib celery, chopped
* 1/2 cup chopped onion
* 12 large flour tortillas
PREPARATION:
Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to 10 hours. Take out chicken and remove meat from bones, then place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth on stovetop. * 4 chicken breast halves
* 2 cans chicken broth (3 1/2 cups)
* 1 cup water
* 3 cubes chicken bouillon or equivalent base or granules
* 1 small carrot, chopped
* 1 small rib celery, chopped
* 1/2 cup chopped onion
* 12 large flour tortillas
Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to 10 hours. Take out chicken and remove meat from bones, then place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth on stovetop.I need a slow cooker recipe for chicken and dumplings?
kraftfoods.comI need a slow cooker recipe for chicken and dumplings?
Chicken and Dumpling Soup
1 3-pound chicken, cut up
2 carrots, sliced
1 medium onion, chopped
2 sprigs parsley
6 whole peppercorns
6 cups water
2 stalks celery, sliced
1 1/2 teaspoons salt
1 clove garlic, minced
Dumplings:
1 cup flour
1/2 teaspoon salt
1 egg
Cold water as needed
Salt
Wash and clean chicken and place in Dutch oven. Add remaining ingredients and heat to boiling. Skim foam, reduce heat and cover. Simmer 1 hour. Prepare dumplings while chicken stock is simmering.
Remove chicken from broth; let sit until cool enough to handle. Strain broth through cheesecloth and retain carrots. Remove chicken from bones and skin and cut into bite-size pieces. Add back into strained broth with carrots.
To make dumplings:
Mix the flour and salt and add to the egg. Stir to make a stiff dough, sprinkling with cold water as necessary. Knead until smooth. Let rest 30 minutes. Roll dough out on a floured board to 1/8-inch thick. Pinch off nickel-size pieces of dough. Drop into rapidly boiling salted water and cook until tender, 10-15 minutes. Drain and rinse dumplings. Stir directly into simmering broth and simmer 5 minutes more.
CHICKEN NOODLE-DOODLE DUMPLING SOUP
3 or 4 chicken breasts, boiled and deboned
6 c. chicken broth
1 pkg. dumpling noodles
1 tbsp. Wylers chicken bouillon
1 tbsp. lemon pepper
1 tbsp. parsley
1/4 c. butter
1 can cream of mushroom soup
Boil your chicken and de-bone it and set aside. Use remaining chicken broth and add more water if need to. Bring to a boil, add noodles, chicken bouillon, butter, and seasonings. Boil for 30 minutes and then add mushroom soup and simmer for 3 minutes. Salt and pepper to taste.
Crockpot Chicken %26amp; dumplings
4 tablespoons butter
1 tablespoon vegetable oil
1 onion -- chopped
3 pounds chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 teaspoon black pepper
Salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve.
INGREDIENTS
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Did you know Allrecipes is home to over 400 crock pot recipes? Click hereto visit our complete collection.
Dice 1 chicken breast per person chop one or two onions carrots swede and place in crockpot which should be heating while doing. Make enough stock to cover ingredients with a bit over and cook for about 4-6 hours. 1 hour before you want to eat mix 2-3 heaped tablespoons of flour with 1-1.5 of suet add a little water and form into balls drop carefully into cassarole. You can add different veg if you want. I tend to cook all my cassaroles all day
Slow Cooker Chicken and Dumplings
Submitted by: Janiece Mason to Allrecipes.com
Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Yields: 8 servings
';Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection.';
INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
This recipe appears in the Allrecipes ';Tried %26amp; True Slow Cooker %26amp; Casserole'; cookbook. Buy it online at http://allrecipes.com/slowcooker/...
ALL RIGHTS RESERVED 漏 2005 Allrecipes.com
My fav is,
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can mixed veggies
1-2 lbs chicken
enough water to cover
when the chicken is cooked, I use store bought ';tube'; bisciuts just drop them on top of the broth cover and let them puff up TA DA!
I would love to know the recipe for Ruby Tuesday's Parmesan Chicken Pasta...do you have it, or a similar one?
Haha...i asked the same question...If you find out let me know .....dumbblondebk@hotmail.com ...I love that stuffeye makeup pictures
Anyone.... for a Fried Chicken Recipe?
Anyone.... for a Fried Chicken Recipe?
Last week I posted my Fried [ or oven baked ] FRIED CHICKEN RECIPE... on my 360 / Blog.
Take a gander... ?
Thanks, RRAnyone.... for a Fried Chicken Recipe?
Post it - I'd love to try it!Anyone.... for a Fried Chicken Recipe?
Yuck- No- it causes kamra. I hate bad karma because it causes suffering to living beings who deserve a life. What goes around comes around. Krishna says in the Bhagavad Gita (Song of God) As long as there is animal slaughter their will be war and famine.'; If we want to help so called global warming and stop war then don't support animal slaughter by eating them. Simple solution.
Post it! Post it! Post it!!
yes.. post the recipe here if you want people here to see it. I like my own recipe, but always willing to look at others'.
Last week I posted my Fried [ or oven baked ] FRIED CHICKEN RECIPE... on my 360 / Blog.
Take a gander... ?
Thanks, RRAnyone.... for a Fried Chicken Recipe?
Post it - I'd love to try it!Anyone.... for a Fried Chicken Recipe?
Yuck- No- it causes kamra. I hate bad karma because it causes suffering to living beings who deserve a life. What goes around comes around. Krishna says in the Bhagavad Gita (Song of God) As long as there is animal slaughter their will be war and famine.'; If we want to help so called global warming and stop war then don't support animal slaughter by eating them. Simple solution.
Post it! Post it! Post it!!
yes.. post the recipe here if you want people here to see it. I like my own recipe, but always willing to look at others'.
I need the recipe for cashew chicken?
CASHEW CHICKEN
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 Tablespoons Corn starch
1/2 teaspoon Sugar
1/2 teaspoon Salt
4 Tablespsoons Salad oil
4 oz. cashew nuts
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbsp. of oil in wok over moderate heat, add cashew nuts when oil is hot. Stir fry and toss 1 min until the nuts are slightly toasted. Remove and put aside.
Pour remaining oil in pan, stir fry chicken quickly, turning often until it looks opaque. Lower heat to low.
Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.
http://www.chinesefood-recipes.com/chine鈥?/a>I need the recipe for cashew chicken?
Cashew Chicken
Ingredients
(4 servings)
3 Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)
Instructions
* Boned and skinned ** Or bouillon cube dissolved in water
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.I need the recipe for cashew chicken?
Cashew Chicken I
';This is really easy. Raw cashews are available at health food stores. Using raw cashews does make a difference - there is no salt, they are much sweeter, and they are addicting as a snack!';
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
45 Minutes
INGREDIENTS:
3 tablespoons melted butter
1/2 cup unsweetened flaked coconut
1/2 cup chopped cashews
10 buttery round crackers
4 skinless, boneless chicken breast halves
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.
3. Dip chicken in melted butter and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Season with salt and pepper, if desired, and serve.
Hi, isn't it fun when others share their own recipes? My daughter gave me this recipe and I sure enjoyed it when she prepared it. Enjoy. I date all my recipes and write a short story about the recipe, who gave it to me and usually a humorous antidote.
Cashew Chicken1993
2 chicken breasts, cubed
4 cloves garlic, minced
2 tbl. soy sauce
2 tbl. dry sherry
4 tbl. corn starch
2 tsp. Hoisin sauce
2 tbl. oil
40 snow peas, or one pkg. frozen snow peas
1 c. water chestnuts, sliced
1 c. chicken stock, heated
1 tsp. salt
1 c. cashews
Marinate chicken in mixture of garlic, soy sauce, sherry, cornstarch and hoisin sauce for at least 2 hours. Heat oil to 375掳. Add chicken, stir-fry about 3 minutes. Add snow peas and water chestnuts, continue to stir-fry about 1 minute longer. Add stock and salt and stir until thickened; add cashews. Serve immediately over rice.
Yield: 4 Servings
A very nice asian taste!! Love cashews!! Serve with a nice crisp salad
1 1/3 cups uncooked long-grain rice (brown if you perfer)
1 2/3 cups water or chicken stock
2-3 boneless skinless chicken breasts
hoisin sauce
wheat germ or breadcrumbs
vegetable cooking spray
1/4 cup cashews, chopped in pieces
2 teaspoons sesame oil (or veggie oil)
1/2 lb snap peas
1 (8 ounce) can water chestnuts, drained and quartered
1 (8 ounce) can sliced bamboo shoots, drained
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
lemon wedges
Cook rice in water or stock or as directed on package.
Rinse chicken and dry well with paper towel.
Coat chicken well with hoisin sauce.
Roll in wheat germ or bread crumbs until well coated.
Spray frypan with veggie oil.
Brown chicken until cooked through.
Cool slightly, cut into bite size pieces.
Spread cut chicken pieces on ungreased cookie sheet, bake at 400 degrees for 10-15 minutes until crisp.
Add cashews to cookie sheet for the last 3 minutes of baking time.
Set aside and keep warm.
In a small bowl, whisk together broth, teriyaki sauce, hoisin cauce and cornstarch, until well blended, set aside.
Heat sesame oil in large frypan over medium high heat until hot but not smoking.
Add snap peas, cook and stir for 3 minutes until tender-crisp, stir in water chestnuts and bamboo shoots.
Add sauce mixture to veggies, cook until mixture boils and thickens, stirring often.
Fold in chicken, sprinkle with cashews.
Serve at once over hot rice, Garnish with lemon wedges.
To speed up the process, frozen cooked breaded chicken nuggets (10-12 cut in half) can be used in place of the chicken breasts.
Start by placing nuggets in oven on cookie sheet at 400 degrees, etc.
,the taste will be different, not as asian.
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 Tablespoons Corn starch
1/2 teaspoon Sugar
1/2 teaspoon Salt
4 Tablespsoons Salad oil
4 oz. cashew nuts
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbsp. of oil in wok over moderate heat, add cashew nuts when oil is hot. Stir fry and toss 1 min until the nuts are slightly toasted. Remove and put aside.
Pour remaining oil in pan, stir fry chicken quickly, turning often until it looks opaque. Lower heat to low.
Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.
http://www.chinesefood-recipes.com/chine鈥?/a>I need the recipe for cashew chicken?
Cashew Chicken
Ingredients
(4 servings)
3 Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)
Instructions
* Boned and skinned ** Or bouillon cube dissolved in water
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.I need the recipe for cashew chicken?
Cashew Chicken I
';This is really easy. Raw cashews are available at health food stores. Using raw cashews does make a difference - there is no salt, they are much sweeter, and they are addicting as a snack!';
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
45 Minutes
INGREDIENTS:
3 tablespoons melted butter
1/2 cup unsweetened flaked coconut
1/2 cup chopped cashews
10 buttery round crackers
4 skinless, boneless chicken breast halves
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.
3. Dip chicken in melted butter and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Season with salt and pepper, if desired, and serve.
Hi, isn't it fun when others share their own recipes? My daughter gave me this recipe and I sure enjoyed it when she prepared it. Enjoy. I date all my recipes and write a short story about the recipe, who gave it to me and usually a humorous antidote.
Cashew Chicken1993
2 chicken breasts, cubed
4 cloves garlic, minced
2 tbl. soy sauce
2 tbl. dry sherry
4 tbl. corn starch
2 tsp. Hoisin sauce
2 tbl. oil
40 snow peas, or one pkg. frozen snow peas
1 c. water chestnuts, sliced
1 c. chicken stock, heated
1 tsp. salt
1 c. cashews
Marinate chicken in mixture of garlic, soy sauce, sherry, cornstarch and hoisin sauce for at least 2 hours. Heat oil to 375掳. Add chicken, stir-fry about 3 minutes. Add snow peas and water chestnuts, continue to stir-fry about 1 minute longer. Add stock and salt and stir until thickened; add cashews. Serve immediately over rice.
Yield: 4 Servings
A very nice asian taste!! Love cashews!! Serve with a nice crisp salad
1 1/3 cups uncooked long-grain rice (brown if you perfer)
1 2/3 cups water or chicken stock
2-3 boneless skinless chicken breasts
hoisin sauce
wheat germ or breadcrumbs
vegetable cooking spray
1/4 cup cashews, chopped in pieces
2 teaspoons sesame oil (or veggie oil)
1/2 lb snap peas
1 (8 ounce) can water chestnuts, drained and quartered
1 (8 ounce) can sliced bamboo shoots, drained
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
lemon wedges
Cook rice in water or stock or as directed on package.
Rinse chicken and dry well with paper towel.
Coat chicken well with hoisin sauce.
Roll in wheat germ or bread crumbs until well coated.
Spray frypan with veggie oil.
Brown chicken until cooked through.
Cool slightly, cut into bite size pieces.
Spread cut chicken pieces on ungreased cookie sheet, bake at 400 degrees for 10-15 minutes until crisp.
Add cashews to cookie sheet for the last 3 minutes of baking time.
Set aside and keep warm.
In a small bowl, whisk together broth, teriyaki sauce, hoisin cauce and cornstarch, until well blended, set aside.
Heat sesame oil in large frypan over medium high heat until hot but not smoking.
Add snap peas, cook and stir for 3 minutes until tender-crisp, stir in water chestnuts and bamboo shoots.
Add sauce mixture to veggies, cook until mixture boils and thickens, stirring often.
Fold in chicken, sprinkle with cashews.
Serve at once over hot rice, Garnish with lemon wedges.
To speed up the process, frozen cooked breaded chicken nuggets (10-12 cut in half) can be used in place of the chicken breasts.
Start by placing nuggets in oven on cookie sheet at 400 degrees, etc.
,the taste will be different, not as asian.
What are the sauses for perubian roasted chicken and how do they make it, what's the recipe?
I need it for a projectWhat are the sauses for perubian roasted chicken and how do they make it, what's the recipe?
Peruvian Roasted Chicken
Recipes Hot Chicken Salad
This great rotisserie chicken recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
* 1 whole chicken (about 4 pounds)
* 4 tablespoons white vinegar
* 3 tablespoons white wine
* 3 tablespoons canola oil
* 2 1/2 tablespoons garlic powder
* 2 tablespoons paprika
* 1 1/2 tabelspoons cumin
* 2 teaspoons black pepper
* 1 teaspoon salt
* juice of 1 lemon
* 1 quart cold water
Preparation:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it ';marinates'; in the spice mixture. Do not refrigerator more than 24 hours however.
Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.
Peruvian Roasted Chicken
Recipes Hot Chicken Salad
This great rotisserie chicken recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
* 1 whole chicken (about 4 pounds)
* 4 tablespoons white vinegar
* 3 tablespoons white wine
* 3 tablespoons canola oil
* 2 1/2 tablespoons garlic powder
* 2 tablespoons paprika
* 1 1/2 tabelspoons cumin
* 2 teaspoons black pepper
* 1 teaspoon salt
* juice of 1 lemon
* 1 quart cold water
Preparation:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it ';marinates'; in the spice mixture. Do not refrigerator more than 24 hours however.
Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.
I need a recipe for frozen stew vegetables and chicken, maybe using a crock pot!?
I've googled for recipes, but nothing too successful. Does anyone have any good ideas of their own using a package of frozen stew vegetables and some chicken? I don't have any beef, so please don't bring that up.I need a recipe for frozen stew vegetables and chicken, maybe using a crock pot!?
(CHICKEN-N-VEGETABLE STEW)1 (32-ounce) container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
1 medium onion, chopped
2 celery ribs, chopped
1 (14-ounce) package frozen white corn
1 (16-ounce) package frozen baby lima beans
1 (14 1/2-ounce) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram
I need a recipe for frozen stew vegetables and chicken, maybe using a crock pot!?
throw the whole mess in a crock pot and cook it until the chicken is done ( a few hours) then top the whole thing with puff pastry (please take the crock out of the metal heater first) and pop it in the oven for about 7 minutes. of course, you'll have to add salt and pepper, maybe a sprinkle of corriander, to the chicken and veg before doing that. good luck
Yes, just throw the frozen vegs and chic ken in the crock with some water or chicken broth. Cut boneless chicken breast, vegs cook for 3or 4 hrs in crock pot if like added wide noodle the last half hour for chicken and noddles or add lot of broth for chicken ,vegs soup.
you could throw everything in the crock pot maby adding oinons an some potatos an seasoning than just lit it cook. oh and may a little butter also
(CHICKEN-N-VEGETABLE STEW)1 (32-ounce) container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
1 medium onion, chopped
2 celery ribs, chopped
1 (14-ounce) package frozen white corn
1 (16-ounce) package frozen baby lima beans
1 (14 1/2-ounce) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram
I need a recipe for frozen stew vegetables and chicken, maybe using a crock pot!?
throw the whole mess in a crock pot and cook it until the chicken is done ( a few hours) then top the whole thing with puff pastry (please take the crock out of the metal heater first) and pop it in the oven for about 7 minutes. of course, you'll have to add salt and pepper, maybe a sprinkle of corriander, to the chicken and veg before doing that. good luck
Yes, just throw the frozen vegs and chic ken in the crock with some water or chicken broth. Cut boneless chicken breast, vegs cook for 3or 4 hrs in crock pot if like added wide noodle the last half hour for chicken and noddles or add lot of broth for chicken ,vegs soup.
you could throw everything in the crock pot maby adding oinons an some potatos an seasoning than just lit it cook. oh and may a little butter also
Where can i find a good curry chicken recipe?
a good jamaican curry dishWhere can i find a good curry chicken recipe?
My mother is trinidadian and this is the recipe that I use and make quite often. Very delicious!
http://www.simplytrinicooking.com/2008/1鈥?/a>Where can i find a good curry chicken recipe?
my ';aunt'; (real aunt's ex husbands sister) from trinidad makes tha BEST curry chicken. i love it!
but...i have no idea how she makes it. sorry.
; )
http://food.yahoo.com/search?tp=recipe%26amp;p鈥?/a>
this is pretty basic and easy recipe thats also extremely delicious!
JAMAICAN CURRY CHICKEN
1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 onion
5 tbsp. curry
2 cloves garlic
3 tbsp. all purpose seasoning
3 tbsp. black pepper
1 tbsp. chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tbsp. vegetable oil
2 tbsp. butter
2 c. water
1/2 Scotch bonnet pepper
Wash chicken with lemon and cut into bite size pieces
Season with all dry ingredients
Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hr.
Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil,stir, lower heat until chicken is almost cooked.
Add potatoes and butter.
Cook until water is reduced and potatoes are tender.
Serve over steamed white rice
Serves 4. Enjoy
Here's the link to a tasty recipe:
http://www.jamaicatravelandculture.com/f鈥?/a>
My mother is trinidadian and this is the recipe that I use and make quite often. Very delicious!
http://www.simplytrinicooking.com/2008/1鈥?/a>Where can i find a good curry chicken recipe?
my ';aunt'; (real aunt's ex husbands sister) from trinidad makes tha BEST curry chicken. i love it!
but...i have no idea how she makes it. sorry.
; )
http://food.yahoo.com/search?tp=recipe%26amp;p鈥?/a>
this is pretty basic and easy recipe thats also extremely delicious!
JAMAICAN CURRY CHICKEN
1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 onion
5 tbsp. curry
2 cloves garlic
3 tbsp. all purpose seasoning
3 tbsp. black pepper
1 tbsp. chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tbsp. vegetable oil
2 tbsp. butter
2 c. water
1/2 Scotch bonnet pepper
Wash chicken with lemon and cut into bite size pieces
Season with all dry ingredients
Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hr.
Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil,stir, lower heat until chicken is almost cooked.
Add potatoes and butter.
Cook until water is reduced and potatoes are tender.
Serve over steamed white rice
Serves 4. Enjoy
Here's the link to a tasty recipe:
http://www.jamaicatravelandculture.com/f鈥?/a>
What are some quick good recipes for skinless boneless chicken breasts?
I have some skinless boneless chicken breasts that I bought a couple weeks ago but I don't know what to do with it! Can you wonderful people help me out?! Thanks a bunch!
Ps. I want to use whatever I have in my fridge right now. I know you don't know what I do and don't have but I do have the basic necessities for cooking a great meal (salt, pepper, variety of seasonings, onions, garlic, bok choy, lettuce, lemon and lime, etc...)What are some quick good recipes for skinless boneless chicken breasts?
Rosemary Chicken Breasts
Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4
4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
陆 teaspoon salt
录 teaspoon freshly-ground black pepper
2 tablespoons olive oil
1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)
2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.
Personal note: I like to cook these longer, until the marinade becomes caramelized.What are some quick good recipes for skinless boneless chicken breasts?
Grilled Lemon - Lime Chicken Breast
Ingredients:
8 鈥?boneless chicken breast, skinless
1/2 - cup vegetable oil
1/4 - cup fresh lemon juice
1/4 - cup fresh lime juice
1 鈥?teaspoon lemon peel
1 鈥?teaspoon lime peel
2 - large cloves garlic, minced
2 鈥?tablespoon cilantro
1/2 - teaspoon salt
1/2 - teaspoon pepper
Directions:
Rinse the chicken breast under cold water. Then pat dry with paper towels. Next, place the breasts in a non-reactive container (either plastic, glass, ceramic, or other non-metallic material). You may use a plastic zip lock bag also.
In a small mixing bowl, combine the vegetable oil, lemon juice, lime juice, lemon peel, lime peel, garlic, cilantro, salt, and pepper. Pour lemon-lime mixture into bowl or plastic bag. Cover or seal and place in a refrigerator. Marinade in refrigerator between 2 to 6 hours (the longer the better). Turn the chicken breast occasionally.
Prepare a medium-hot grill fire and well oiled.
Take the chicken out of marinade. Make sure you discard the marinade. Place the breast on the grill and cook 5 to 6 minutes on each side, turning only once. Total cooking time is 10 minutes. You can test by cutting into the breast or until juices run clear.
Do you have heavy cream? Because I made this Chicken Lazone recipe the other night and it was awesome. Like something you would get at a restaurant. And also really easy to make.
---
Chicken Lazone: http://www.recipezaar.com/Chicken-Lazone鈥?/a>
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1/4 cup butter, divided
1/2 cup heavy cream
Directions:
Combine the seasonings and coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken breasts on four plates and top with the sauce.
CHICKEN CORN CHOWDER
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon lime juice
1 teaspoon salt
1 cup diced yellow onion
1 cup chopped green onion
2 tablespoons pure olive oil or butter
2 cloves garlic, minced
1 cup diced celery
1 cup diced red bell pepper
1 or 2 jalape帽os, seeded and chopped fine
1 16-ounce bag frozen corn kernels
1 4-ounce can green chilies, diced
1 quart chicken broth, preferably natural
1 cup cream
陆 teaspoon ground black pepper
1 cup grated potato, preferably Yukon Gold, grated just before using
1 teaspoon cornstarch
录 cup chopped fresh cilantro
Marinate chicken in lime juice and 录 teaspoon salt. Set aside. In soup pot, saut茅 yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and saut茅 an additional minute. Add celery, bell pepper, jalape帽o, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.
Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium
Yield: 6 servings.
Chicken Breasts with Lime Sauce
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed
Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
A simple easy recipe that is incredibly flexible. and pretty quick.
Cut the chicken up to bite sized pieces, and throw it in a pan to on medium high. season with your favorite spices-salt, pepper, garlic, marjoram, whatever. cook until done. Take out of pan, and pour in 4 cups of chicken broth (water will do in a pinch). Scrape up the brown bits and bring to boil. Pour in 2 cups of rice, cover. When almost done, put chicken back in and finish. Mix up and serve.
If you don't have rice, you can make a pot of pasta, but not in the same pan You can leave the chicken whole if you prefer, for a prettier presentation.
Chicken Parmesan
4-5 boneless skinless chicken breast
Italian bread crumbs
2 scrambled eggs
salt, pepper, garlic salt to taste
wash chicken, and dry...dip in egg and fry in small amount of oil until brown (low heat..burns easily)
Place chicken in rectangular baking dish and top with:
1 can italian stewed tomatoes
1 can Paul Newman's Marinara sauce
1 pkg. grated Parmesan cheese
shake can of Parmesan cheese on top too (Kraft)
Put foil on top...bake at 350 degrees for 1 hour...
It the best....and relatively easy...serve with french bread
using a large saute pan. Use two tablespoons olive oil or equivalent. Brown both sides of the individual chicken breasts over medium heat. (6 minutes on each side).
Once browned. then add 1 can Cream of Chicken or Cream of Celery or Cream of Broccoli soup to the pan). No water.
Add the juice of one lemon. and place a thin slice of lemon on each chicken breast.
Cover and continue to cook thru until well done - another 10 mins or so.
Serve with Rice and some of the sauce for each person.
And plan for extra portions as the flavor is delish.
We have tons of recipes for boneless chicken breasts here: http://www.recipe4living.com/Help/Defaul鈥?/a>
I would recommend this super easy French Onion Chicken recipe (it only uses 3 ingredients!)
http://chewonthatblog.com/2008/11/17/fre鈥?/a>
Cut the chicken into bite size pieces.
Brown in combination of 1/2 cup oil and 1/2 cup margarine
Add 1/2 chopped onion and stir around until onion is soft.
Drain off oil and margarine
Cover with 1/3 cup lemon juice and a can of chicken broth
Bring to a boil, decrease heat and cover for 10 minutes.
Add a can of mushrooms if desired.
Serve over vermicelli
SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.
***You can use the chicken salad as a sandwich filling.***
if you have some seasoning like bbq sauce or lemon pepper marinade the easiest thing is to cut the chicken in bite size pc's and soak in marinade----place on wood sticks (sh-is kabobs) put on baking sheet bake in oven 350 degrees 15-20 mins. or until done all the way through.
Stuffing it with cheese is always nice if you like that? If not, perhaps try and get a chilli and garlic taste going? They always taste good together.
I personally like wrapping it in parma ham and stuffing it with cheese, but you probs dont have that!
Slice it up and stir fry it, add in some of the veggies you have in the fridge and some soy sauce and serve over rice or noodles
POLLO CON YIERBA BUENA
1 lb boneless skinless chicken breasts
1 package baby carrots
fresh mint leaves
water
1 small onion
1-2 small limes
chicken broth
salt and pepper to taste
tortillas
Boil chicken breasts in chicken broth and water until completely cooked. Add salt and pepper to taste. While chicken is cooking, finely chop the onion and set aside. Cut the lime into quarters or eighths and set aside. When chicken is cooked, you may tear into smaller portions if you wish. Add the baby carrots, let simmer.
Be sure at this point that there is enough liquid in the pot for the chicken and carrots to move freely. When the carrots are softened, add the mint leaves on top of mixture. Let simmer for a few minutes.
Warm tortillas. Serve soup with chopped onions and cut limes on the side. Sprinkle onions and lime on soup to taste. Roll tortilla and dip into soup. Enjoy!
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GREEN CHICKEN ENCHILADAS
4 large skinless boneless chicken breasts
3 cans Cream of Mushroom Soup
1 pk (24) corn tortillas
1 16 oz pk shredded cheese blend (your choice)
2 cans diced skinless green chilies
8-10 oz water
2 tablespoons oil
Boil chicken breast until fully cooked. Let cool and shred. Preheat oven to 300掳F. Combine soup, water, green chilies salt and pepper (to taste) until warm.
Warm oil in skillet and lightly fry tortillas. Roll tortillas filled with shredded chicken.
Place 3/4 cup sauce mix into bottom of 9'; X 13'; pan, and place filled tortillas on top of sauce mix until pan is full. Cover with remaining sauce mix until all enchiladas are covered.
Sprinkle shredded cheese on top and bake for 20-25 minutes until cheese is melted and sauce is hot.
Serve with your favorite side.
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CLASSIC FRENCH WINE CHICKEN
4 skinless boneless chicken breast halves seasoned with garlic powder,onion powder and salt to taste
4 tablespoons butter
1 small can Campbell's creamy mushroom soup
1 diced red or green bell pepper
1 small can sliced water chestnuts
1 small jar sliced Green Giant mushrooms
1/2 teaspoon thyme
1/2 cup dry white wine or 4 oz Mott's apple juice
white rice (prepared according to package directions)
Preheat oven to 350 degrees farenheight.
Brown chicken breasts in 4 tablespoons of butter in a large skillet. Remove the chicken and lay out flat in a casserole dish.
In the reamining butter, mix the soup, diced bell pepper, water chestnuts, mushrooms and thyme. Add the wine or the juice (whichever your preference is). Simmer for 5 minutes. Pour this mixture over the chicken.
Bake, covered at 350 degrees for twenty-five to thirty minutes. Uncover and bake an additional ten minutes.
Serve over hot prepared white rice with warm rolls.
To stretch this recipe for a crowd, use cubed chicken instead of chicken breasts.
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CHICKEN WITH SLIVERED APPLE SLICES
4 Boneless, skinless chicken breasts
1 T brown sugar
1 t salt
1 t powdered aniseed
1 Large golden delicious apple
1 Beaten egg
1/2 Cup Italian style bread crumbs
4 T Melted butter
Preheat oven to 375 degrees.
Slice the boneless chicken 1/3 way through, crosswise at an angle in four places.
Slice the golden delicious apple into 16 pieces, as you would an apple pie, and dip pieces into a mixture of 1 T brown sugar, 1 t salt, 1 t powdered aniseseed just before assembling.
Insert apple slices into slits in chicken. Mix remaining apple mixture into crumbs.
Dip chicken breasts into beaten egg and then into crumbs and place on cookie sheet and drizzle with melted butter.
Bake for 40 to 50 minutes or until juices run clear and crumbs are golden brown.
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CHEESY SALSA CHICKEN
4 skinless, boneless chicken breasts or thighs
1 16 oz jar chunky salsa, medium
4 slices Swiss cheese
4 slices tomato
1 tbs. butter
Brown chicken in butter using a skillet. Once browned, cover chicken with salsa. Cover and let simmer, about 30 minutes, or until chicken is done.
Remove from heat. Cover each piece with a slice of tomato and a slice of cheese.
Replace cover and let the cheese melt and tomato warm, about 10 minutes.
Serve with white rice
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okay, cut them up and fry till golden brown, then make a sauce from fried onions, garlic, seasoning, lemon, soy sauce, peanut butter, salt and pepper. pour that on the chicken and servce on noodles or rice (whatever you have). you can slice and fry the bok choi with salt and garlic, reeeeally nice too as a side dish.zits
Ps. I want to use whatever I have in my fridge right now. I know you don't know what I do and don't have but I do have the basic necessities for cooking a great meal (salt, pepper, variety of seasonings, onions, garlic, bok choy, lettuce, lemon and lime, etc...)What are some quick good recipes for skinless boneless chicken breasts?
Rosemary Chicken Breasts
Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4
4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
陆 teaspoon salt
录 teaspoon freshly-ground black pepper
2 tablespoons olive oil
1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)
2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.
Personal note: I like to cook these longer, until the marinade becomes caramelized.What are some quick good recipes for skinless boneless chicken breasts?
Grilled Lemon - Lime Chicken Breast
Ingredients:
8 鈥?boneless chicken breast, skinless
1/2 - cup vegetable oil
1/4 - cup fresh lemon juice
1/4 - cup fresh lime juice
1 鈥?teaspoon lemon peel
1 鈥?teaspoon lime peel
2 - large cloves garlic, minced
2 鈥?tablespoon cilantro
1/2 - teaspoon salt
1/2 - teaspoon pepper
Directions:
Rinse the chicken breast under cold water. Then pat dry with paper towels. Next, place the breasts in a non-reactive container (either plastic, glass, ceramic, or other non-metallic material). You may use a plastic zip lock bag also.
In a small mixing bowl, combine the vegetable oil, lemon juice, lime juice, lemon peel, lime peel, garlic, cilantro, salt, and pepper. Pour lemon-lime mixture into bowl or plastic bag. Cover or seal and place in a refrigerator. Marinade in refrigerator between 2 to 6 hours (the longer the better). Turn the chicken breast occasionally.
Prepare a medium-hot grill fire and well oiled.
Take the chicken out of marinade. Make sure you discard the marinade. Place the breast on the grill and cook 5 to 6 minutes on each side, turning only once. Total cooking time is 10 minutes. You can test by cutting into the breast or until juices run clear.
Do you have heavy cream? Because I made this Chicken Lazone recipe the other night and it was awesome. Like something you would get at a restaurant. And also really easy to make.
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Chicken Lazone: http://www.recipezaar.com/Chicken-Lazone鈥?/a>
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1/4 cup butter, divided
1/2 cup heavy cream
Directions:
Combine the seasonings and coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken breasts on four plates and top with the sauce.
CHICKEN CORN CHOWDER
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon lime juice
1 teaspoon salt
1 cup diced yellow onion
1 cup chopped green onion
2 tablespoons pure olive oil or butter
2 cloves garlic, minced
1 cup diced celery
1 cup diced red bell pepper
1 or 2 jalape帽os, seeded and chopped fine
1 16-ounce bag frozen corn kernels
1 4-ounce can green chilies, diced
1 quart chicken broth, preferably natural
1 cup cream
陆 teaspoon ground black pepper
1 cup grated potato, preferably Yukon Gold, grated just before using
1 teaspoon cornstarch
录 cup chopped fresh cilantro
Marinate chicken in lime juice and 录 teaspoon salt. Set aside. In soup pot, saut茅 yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and saut茅 an additional minute. Add celery, bell pepper, jalape帽o, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.
Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium
Yield: 6 servings.
Chicken Breasts with Lime Sauce
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed
Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
A simple easy recipe that is incredibly flexible. and pretty quick.
Cut the chicken up to bite sized pieces, and throw it in a pan to on medium high. season with your favorite spices-salt, pepper, garlic, marjoram, whatever. cook until done. Take out of pan, and pour in 4 cups of chicken broth (water will do in a pinch). Scrape up the brown bits and bring to boil. Pour in 2 cups of rice, cover. When almost done, put chicken back in and finish. Mix up and serve.
If you don't have rice, you can make a pot of pasta, but not in the same pan You can leave the chicken whole if you prefer, for a prettier presentation.
Chicken Parmesan
4-5 boneless skinless chicken breast
Italian bread crumbs
2 scrambled eggs
salt, pepper, garlic salt to taste
wash chicken, and dry...dip in egg and fry in small amount of oil until brown (low heat..burns easily)
Place chicken in rectangular baking dish and top with:
1 can italian stewed tomatoes
1 can Paul Newman's Marinara sauce
1 pkg. grated Parmesan cheese
shake can of Parmesan cheese on top too (Kraft)
Put foil on top...bake at 350 degrees for 1 hour...
It the best....and relatively easy...serve with french bread
using a large saute pan. Use two tablespoons olive oil or equivalent. Brown both sides of the individual chicken breasts over medium heat. (6 minutes on each side).
Once browned. then add 1 can Cream of Chicken or Cream of Celery or Cream of Broccoli soup to the pan). No water.
Add the juice of one lemon. and place a thin slice of lemon on each chicken breast.
Cover and continue to cook thru until well done - another 10 mins or so.
Serve with Rice and some of the sauce for each person.
And plan for extra portions as the flavor is delish.
We have tons of recipes for boneless chicken breasts here: http://www.recipe4living.com/Help/Defaul鈥?/a>
I would recommend this super easy French Onion Chicken recipe (it only uses 3 ingredients!)
http://chewonthatblog.com/2008/11/17/fre鈥?/a>
Cut the chicken into bite size pieces.
Brown in combination of 1/2 cup oil and 1/2 cup margarine
Add 1/2 chopped onion and stir around until onion is soft.
Drain off oil and margarine
Cover with 1/3 cup lemon juice and a can of chicken broth
Bring to a boil, decrease heat and cover for 10 minutes.
Add a can of mushrooms if desired.
Serve over vermicelli
SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.
***You can use the chicken salad as a sandwich filling.***
if you have some seasoning like bbq sauce or lemon pepper marinade the easiest thing is to cut the chicken in bite size pc's and soak in marinade----place on wood sticks (sh-is kabobs) put on baking sheet bake in oven 350 degrees 15-20 mins. or until done all the way through.
Stuffing it with cheese is always nice if you like that? If not, perhaps try and get a chilli and garlic taste going? They always taste good together.
I personally like wrapping it in parma ham and stuffing it with cheese, but you probs dont have that!
Slice it up and stir fry it, add in some of the veggies you have in the fridge and some soy sauce and serve over rice or noodles
POLLO CON YIERBA BUENA
1 lb boneless skinless chicken breasts
1 package baby carrots
fresh mint leaves
water
1 small onion
1-2 small limes
chicken broth
salt and pepper to taste
tortillas
Boil chicken breasts in chicken broth and water until completely cooked. Add salt and pepper to taste. While chicken is cooking, finely chop the onion and set aside. Cut the lime into quarters or eighths and set aside. When chicken is cooked, you may tear into smaller portions if you wish. Add the baby carrots, let simmer.
Be sure at this point that there is enough liquid in the pot for the chicken and carrots to move freely. When the carrots are softened, add the mint leaves on top of mixture. Let simmer for a few minutes.
Warm tortillas. Serve soup with chopped onions and cut limes on the side. Sprinkle onions and lime on soup to taste. Roll tortilla and dip into soup. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~
GREEN CHICKEN ENCHILADAS
4 large skinless boneless chicken breasts
3 cans Cream of Mushroom Soup
1 pk (24) corn tortillas
1 16 oz pk shredded cheese blend (your choice)
2 cans diced skinless green chilies
8-10 oz water
2 tablespoons oil
Boil chicken breast until fully cooked. Let cool and shred. Preheat oven to 300掳F. Combine soup, water, green chilies salt and pepper (to taste) until warm.
Warm oil in skillet and lightly fry tortillas. Roll tortillas filled with shredded chicken.
Place 3/4 cup sauce mix into bottom of 9'; X 13'; pan, and place filled tortillas on top of sauce mix until pan is full. Cover with remaining sauce mix until all enchiladas are covered.
Sprinkle shredded cheese on top and bake for 20-25 minutes until cheese is melted and sauce is hot.
Serve with your favorite side.
~~~~~~~~~~~~~~~~~~~~~~~~~~
CLASSIC FRENCH WINE CHICKEN
4 skinless boneless chicken breast halves seasoned with garlic powder,onion powder and salt to taste
4 tablespoons butter
1 small can Campbell's creamy mushroom soup
1 diced red or green bell pepper
1 small can sliced water chestnuts
1 small jar sliced Green Giant mushrooms
1/2 teaspoon thyme
1/2 cup dry white wine or 4 oz Mott's apple juice
white rice (prepared according to package directions)
Preheat oven to 350 degrees farenheight.
Brown chicken breasts in 4 tablespoons of butter in a large skillet. Remove the chicken and lay out flat in a casserole dish.
In the reamining butter, mix the soup, diced bell pepper, water chestnuts, mushrooms and thyme. Add the wine or the juice (whichever your preference is). Simmer for 5 minutes. Pour this mixture over the chicken.
Bake, covered at 350 degrees for twenty-five to thirty minutes. Uncover and bake an additional ten minutes.
Serve over hot prepared white rice with warm rolls.
To stretch this recipe for a crowd, use cubed chicken instead of chicken breasts.
~~~~~~~~~~~~~~~~~~~~~~~~~
CHICKEN WITH SLIVERED APPLE SLICES
4 Boneless, skinless chicken breasts
1 T brown sugar
1 t salt
1 t powdered aniseed
1 Large golden delicious apple
1 Beaten egg
1/2 Cup Italian style bread crumbs
4 T Melted butter
Preheat oven to 375 degrees.
Slice the boneless chicken 1/3 way through, crosswise at an angle in four places.
Slice the golden delicious apple into 16 pieces, as you would an apple pie, and dip pieces into a mixture of 1 T brown sugar, 1 t salt, 1 t powdered aniseseed just before assembling.
Insert apple slices into slits in chicken. Mix remaining apple mixture into crumbs.
Dip chicken breasts into beaten egg and then into crumbs and place on cookie sheet and drizzle with melted butter.
Bake for 40 to 50 minutes or until juices run clear and crumbs are golden brown.
~~~~~~~~~~~~~~~~~~~~~
CHEESY SALSA CHICKEN
4 skinless, boneless chicken breasts or thighs
1 16 oz jar chunky salsa, medium
4 slices Swiss cheese
4 slices tomato
1 tbs. butter
Brown chicken in butter using a skillet. Once browned, cover chicken with salsa. Cover and let simmer, about 30 minutes, or until chicken is done.
Remove from heat. Cover each piece with a slice of tomato and a slice of cheese.
Replace cover and let the cheese melt and tomato warm, about 10 minutes.
Serve with white rice
~~~~~~~~~~~~~~~~~~~~~~
okay, cut them up and fry till golden brown, then make a sauce from fried onions, garlic, seasoning, lemon, soy sauce, peanut butter, salt and pepper. pour that on the chicken and servce on noodles or rice (whatever you have). you can slice and fry the bok choi with salt and garlic, reeeeally nice too as a side dish.
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