It is so yummy I would like to make it at home.Whats the recipe for the club sauce on the bacon club chalpua from Taco Bell %26amp; the chicken marinade?
Try link below.
Monday, November 21, 2011
Does anybody know the recipe for the now extinct ';Rajun' Cajun Buffalo Chicken Strips'; served at Cheddar's?
One my family's favorite foods to eat out was the Rajun' Cajun Buffalo Chicken Strips served at Cheddar's Casual Cafe restaraunts. It isn't even on the menu anymore! The chicken strips were fried with a fabulous breading and then covered in this fabulous spicy - but not too spicy - sauce. If I could find a copycat recipe, I would be a hero at home!Does anybody know the recipe for the now extinct ';Rajun' Cajun Buffalo Chicken Strips'; served at Cheddar's?
The asker says ';Does anybody know . . . ?';
Strictly speaking, the asker wishes to determine whether there is anybody in the whole wide world who knows.
And so, the correct answer to this question is that certainly there is somebody who knows.
The next question probably ought to be ';How can I find the person who knows?';
.
The asker says ';Does anybody know . . . ?';
Strictly speaking, the asker wishes to determine whether there is anybody in the whole wide world who knows.
And so, the correct answer to this question is that certainly there is somebody who knows.
The next question probably ought to be ';How can I find the person who knows?';
.
Did anyone see the recipe yesterday on the Martha Stewart Show for the roasted chicken and squash?
I can't remember what other vegetable went in with the squash.Did anyone see the recipe yesterday on the Martha Stewart Show for the roasted chicken and squash?
* Puff pastry topping
* 4 tablespoons butter
* 1 large onion, finely chopped
* 4 to 5 medium carrots, sliced diagonally into 1/4-inch-thick pieces (about 1 1/2 cups)
* 6 tablespoons all-purpose flour
* 1 cup dry white wine
* 3/4 teaspoon dried tarragon
* Coarse salt and ground pepper
* 1 1/2 pounds green beans, trimmed and broken into 1-inch pieces
* 1 pound yellow squash, quartered lengthwise, cut crosswise into 1/2-inch pieces
* 3/4 cup plus 1 tablespoon heavy cream
* Roasted Chickenzits
* Puff pastry topping
* 4 tablespoons butter
* 1 large onion, finely chopped
* 4 to 5 medium carrots, sliced diagonally into 1/4-inch-thick pieces (about 1 1/2 cups)
* 6 tablespoons all-purpose flour
* 1 cup dry white wine
* 3/4 teaspoon dried tarragon
* Coarse salt and ground pepper
* 1 1/2 pounds green beans, trimmed and broken into 1-inch pieces
* 1 pound yellow squash, quartered lengthwise, cut crosswise into 1/2-inch pieces
* 3/4 cup plus 1 tablespoon heavy cream
* Roasted Chicken
Hispanics; what is the recipe for that great tasting lemon juice you use on chicken?
My father is originally from Dominican Republic, and every time we go to a Spanish restaurant; I like to order boiled chicken. [I believe thats what Its called in English.] They put this really good juice on it, it definitely has lemon in it, maybe lime. They also put other things with it, but I cant figure it out. Does anyone know what I'm talking about, and can you tell me the recipe for it? =]Hispanics; what is the recipe for that great tasting lemon juice you use on chicken?
mojo
2 teaspoons olive oil
2 garlic cloves, finely minced
Juice of 1 lime
Salt and pepper
1 tablespoon minced fresh cilantro
prepare the mojo: heat the olive oil in a small, heavy saucepan over a moderately low flame. Add the garlic and cook slowly for 5 minutes, or until golden, not brown. Add the lime juice, stir, and bring to a boil. Remove from heat, season with salt and pepper, and add cilantro. Refrigerate until cool.Hispanics; what is the recipe for that great tasting lemon juice you use on chicken?
12 chicken breast halves, boned
Parsley
for the Marinade
250 ml (1 cup) dark rum
250 ml (1 cup) soy sauce
250 ml (1 cup) lime juice
1 tbsp. garlic, minced
1/4 cup onion, minced
2 tbsp. oil
In a small saucepan, heat the rum and flamb茅 it. Add the lime juice and soy sauce.
Saut茅 the onion and garlic in oil. Combine all the ingredients to make the marinade, reserving a quarter of it to use as sauce.
Place the chicken pieces in the marinade for 2-3 hours.
Grill the breasts to brown them, then finish cooking in the oven.
Baste on a little more marinade and sprinkle with chopped parsley just before serving.
OR
Chicharrones de pollo - is a popular chicken recipe in the Dominican Republic 鈥?and sure to be just as popular with your dinner party guests too! This Dominican fried chicken dish will be most appreciated if all the ingredients used are fresh. An organic or corn fed chicken is superb for this deliciously simple recipe...so here it is...
1 chicken (3-4 lbs/2 kgs)
1 tablespoons Worcestershire sauce
1 tablespoon light soy sauce
1 tablespoon of raw brown sugar
3 tablespoons fresh lime juice
about 4 ounces plain flour
1/2 teaspoon paprika
2 limes cut into wedges (i.e. 6 per lime)
(NOTE: These green fruits are called 'limon' in the DR which
sometimes causes a little confusion for non-Dominicans!)
2-3 fluid ounces of sunflower oil
1 good teaspoon (sea) salt
For this chicken recipe, first cut the raw bird into pieces and wash them well. Typically the bird is divided as follows: winglets (2 per bird); drumlets (2 per bird); each breast into 2 or 3 evenly sized pieces (4 - 6 pieces total); legs into drumstick and thigh portions (4 pieces) - giving 12 - 14 pieces in all.
Place the chicken in a large bowl and pour on the lime juice, Worcestershire sauce, soy sauce, brown sugar and half the salt. Stir it all around well and ensure the meat is covered evenly with the 'marinade', then leave it to rest for at least half an hour (preferably in the fridge).
Sift the flour with salt and paprika together. You are going to coat the chicken pieces with this mix and an easy way to do this is to put the 'coating' mix in plastic bag. Place the chicken pieces one or two at a time in the bag and shake gently until coated. Retrieve each piece and place on a plate making sure the pieces aren't touching each other. Continue doing this for all the pieces. Ideally you should then repeat the process after dipping each piece in the remaining marinade. This flour and spice coating will give a nice crisp savoury finish to the fried chicken pieces if they are well coated.
Put the oil in a frying or saut茅 pan and heat until just before it smokes (quite hot) you can test it's hot enough by dropping in a 1cm cube of bread - it should immediately sizzle briskly. Now place all the pieces of chicken into the pan (don't forget to remove the fried bread!), ideally place the pieces so that they are not crowding each other/touching.
The pieces should sizzle nicely for several minutes. Check they are not browning/blackening, adjust the heat slightly if necessary. You will need to cook them for about 5 minutes on each side. If necessary add a little more oil (not too much at a time or it will cool it too much. Remember to compensate by turning the heat up for a while if you do this.)
Ensure that the thicker pieces of chicken have a minute or two longer than the rest. Always pierce one thick piece with a skewer or small sharp knife to ensure the meat is well cooked .
If you need to hold the chicken for a while before service, place it on a baking tray lined with kitchen paper towel to absorb surplus oil and place in an oven at 100oC. This chicken recipe should be OK held for up to 15/20 minutes in a warm oven if necessary.
When you serve Chicharrones de Pollo place the hot pieces on a warmed plate or platter along with the lime wedges 鈥?which should be squeezed over the chicken just at the last minute before crunching into it - this gives that authentic finishing touch to this simple chicken recipe!
mojo
2 teaspoons olive oil
2 garlic cloves, finely minced
Juice of 1 lime
Salt and pepper
1 tablespoon minced fresh cilantro
prepare the mojo: heat the olive oil in a small, heavy saucepan over a moderately low flame. Add the garlic and cook slowly for 5 minutes, or until golden, not brown. Add the lime juice, stir, and bring to a boil. Remove from heat, season with salt and pepper, and add cilantro. Refrigerate until cool.Hispanics; what is the recipe for that great tasting lemon juice you use on chicken?
12 chicken breast halves, boned
Parsley
for the Marinade
250 ml (1 cup) dark rum
250 ml (1 cup) soy sauce
250 ml (1 cup) lime juice
1 tbsp. garlic, minced
1/4 cup onion, minced
2 tbsp. oil
In a small saucepan, heat the rum and flamb茅 it. Add the lime juice and soy sauce.
Saut茅 the onion and garlic in oil. Combine all the ingredients to make the marinade, reserving a quarter of it to use as sauce.
Place the chicken pieces in the marinade for 2-3 hours.
Grill the breasts to brown them, then finish cooking in the oven.
Baste on a little more marinade and sprinkle with chopped parsley just before serving.
OR
Chicharrones de pollo - is a popular chicken recipe in the Dominican Republic 鈥?and sure to be just as popular with your dinner party guests too! This Dominican fried chicken dish will be most appreciated if all the ingredients used are fresh. An organic or corn fed chicken is superb for this deliciously simple recipe...so here it is...
1 chicken (3-4 lbs/2 kgs)
1 tablespoons Worcestershire sauce
1 tablespoon light soy sauce
1 tablespoon of raw brown sugar
3 tablespoons fresh lime juice
about 4 ounces plain flour
1/2 teaspoon paprika
2 limes cut into wedges (i.e. 6 per lime)
(NOTE: These green fruits are called 'limon' in the DR which
sometimes causes a little confusion for non-Dominicans!)
2-3 fluid ounces of sunflower oil
1 good teaspoon (sea) salt
For this chicken recipe, first cut the raw bird into pieces and wash them well. Typically the bird is divided as follows: winglets (2 per bird); drumlets (2 per bird); each breast into 2 or 3 evenly sized pieces (4 - 6 pieces total); legs into drumstick and thigh portions (4 pieces) - giving 12 - 14 pieces in all.
Place the chicken in a large bowl and pour on the lime juice, Worcestershire sauce, soy sauce, brown sugar and half the salt. Stir it all around well and ensure the meat is covered evenly with the 'marinade', then leave it to rest for at least half an hour (preferably in the fridge).
Sift the flour with salt and paprika together. You are going to coat the chicken pieces with this mix and an easy way to do this is to put the 'coating' mix in plastic bag. Place the chicken pieces one or two at a time in the bag and shake gently until coated. Retrieve each piece and place on a plate making sure the pieces aren't touching each other. Continue doing this for all the pieces. Ideally you should then repeat the process after dipping each piece in the remaining marinade. This flour and spice coating will give a nice crisp savoury finish to the fried chicken pieces if they are well coated.
Put the oil in a frying or saut茅 pan and heat until just before it smokes (quite hot) you can test it's hot enough by dropping in a 1cm cube of bread - it should immediately sizzle briskly. Now place all the pieces of chicken into the pan (don't forget to remove the fried bread!), ideally place the pieces so that they are not crowding each other/touching.
The pieces should sizzle nicely for several minutes. Check they are not browning/blackening, adjust the heat slightly if necessary. You will need to cook them for about 5 minutes on each side. If necessary add a little more oil (not too much at a time or it will cool it too much. Remember to compensate by turning the heat up for a while if you do this.)
Ensure that the thicker pieces of chicken have a minute or two longer than the rest. Always pierce one thick piece with a skewer or small sharp knife to ensure the meat is well cooked .
If you need to hold the chicken for a while before service, place it on a baking tray lined with kitchen paper towel to absorb surplus oil and place in an oven at 100oC. This chicken recipe should be OK held for up to 15/20 minutes in a warm oven if necessary.
When you serve Chicharrones de Pollo place the hot pieces on a warmed plate or platter along with the lime wedges 鈥?which should be squeezed over the chicken just at the last minute before crunching into it - this gives that authentic finishing touch to this simple chicken recipe!
Hong kong chicken sauce recipe?
where we live in north carolina there is a number of hibachi buffet restaurants sprung up and i was wondering if someone knows the secrete recipe for their hong kong chicken. it is a orange looking sauce with a kind of sweet mayonnaise tasteHong kong chicken sauce recipe?
';HONG KONG'; CHICKEN
8-10 pieces of chicken
ginger
garlic
small tin golden syrup
1 quart Coke
Cut ginger and garlic into chunky pieces. Place chicken pieces in a pot add the Coke and small tin of syrup. Cook until the coke has cooked away and the chicken becomes sticky.
OR
4 pounds (1,800 grams) chicken pieces, boned and skinned
Salt and pepper
1/4 tsp ginger, ground
1 cup garlic, minced
1 cup chicken broth or bouillon
1 cup pineapple slices
1 cup water chestnuts, drained
4 green onions (Spring onions), diagonally sliced
1/4 cup cornstarch (cornflour)
1/4 cup soy sauce
1 Tbsp vinegar
Sprinkle chicken with salt and pepper and place in slow cooker.
Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into quarters.
Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all.
Cover and cook on Low 3-4 hours, or until tender
Add green onions.
Dissolve cornstarch in soy sauce and vinegar. Stir into pot.
Cover and cook on High 10 to 15 minutes or until slightly thickened.
Serve with crisp Chinese noodles.Hong kong chicken sauce recipe?
HIBACHI MARINADE
1/2 c. olive oil
1/4 c. soy sauce
1/2 c. dry red wine, candied
2 tbsp. chopped ginger
2 tbsp. Worcestershire sauce
1 lg. clove garlic
1/2 c. ketchup
1/8 tsp. Tabasco
Mix all together. Great for beef, chicken, mushrooms, onion and green peppers. Use for shish kabobs. Will keep for 30 days in sealed jar in refrigerator.
JM
HONG KONG CHICKEN
2/3 c. long grain rice
1-1/3 c. water
1/2 c. onion, chopped
2 tbsp. oil
1 can cream of chicken
1/4 c. soy sauce
1 tsp. sugar
31/2 tsp. ginger
1/2 tsp. dry mustard
Cook rice in 1-1/3 cup unsalted water; drain.
Add soup, soy sauce and sugar.
Bring to boil. Stir in remainder. Cool quickly. Turn into 2-quart baking dish. Cover tightly and freeze.
Bake frozen casserole 1 hour at 400 degrees.
Uncover, stir and bake 30 minutes longer.
Pass additional soy sauce.
Serves 6.
CHICKEN HONG KONG
1 (10 1/2 oz.) can mushroom soup
1/2 c. half %26amp; half
1 tsp. salt
3 c. cooked diced chicken
1 1/2 c. shredded Cheddar
Preheat the oven to 350 degrees.
In a large bowl, combine the soup, cream and salt; stir until smooth. Add the chicken and cheese.
Toss lightly to mix.
Spoon into a buttered baking dish.
Bake 40 minutes .
';HONG KONG'; CHICKEN
8-10 pieces of chicken
ginger
garlic
small tin golden syrup
1 quart Coke
Cut ginger and garlic into chunky pieces. Place chicken pieces in a pot add the Coke and small tin of syrup. Cook until the coke has cooked away and the chicken becomes sticky.
OR
4 pounds (1,800 grams) chicken pieces, boned and skinned
Salt and pepper
1/4 tsp ginger, ground
1 cup garlic, minced
1 cup chicken broth or bouillon
1 cup pineapple slices
1 cup water chestnuts, drained
4 green onions (Spring onions), diagonally sliced
1/4 cup cornstarch (cornflour)
1/4 cup soy sauce
1 Tbsp vinegar
Sprinkle chicken with salt and pepper and place in slow cooker.
Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into quarters.
Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all.
Cover and cook on Low 3-4 hours, or until tender
Add green onions.
Dissolve cornstarch in soy sauce and vinegar. Stir into pot.
Cover and cook on High 10 to 15 minutes or until slightly thickened.
Serve with crisp Chinese noodles.Hong kong chicken sauce recipe?
HIBACHI MARINADE
1/2 c. olive oil
1/4 c. soy sauce
1/2 c. dry red wine, candied
2 tbsp. chopped ginger
2 tbsp. Worcestershire sauce
1 lg. clove garlic
1/2 c. ketchup
1/8 tsp. Tabasco
Mix all together. Great for beef, chicken, mushrooms, onion and green peppers. Use for shish kabobs. Will keep for 30 days in sealed jar in refrigerator.
JM
HONG KONG CHICKEN
2/3 c. long grain rice
1-1/3 c. water
1/2 c. onion, chopped
2 tbsp. oil
1 can cream of chicken
1/4 c. soy sauce
1 tsp. sugar
31/2 tsp. ginger
1/2 tsp. dry mustard
Cook rice in 1-1/3 cup unsalted water; drain.
Add soup, soy sauce and sugar.
Bring to boil. Stir in remainder. Cool quickly. Turn into 2-quart baking dish. Cover tightly and freeze.
Bake frozen casserole 1 hour at 400 degrees.
Uncover, stir and bake 30 minutes longer.
Pass additional soy sauce.
Serves 6.
CHICKEN HONG KONG
1 (10 1/2 oz.) can mushroom soup
1/2 c. half %26amp; half
1 tsp. salt
3 c. cooked diced chicken
1 1/2 c. shredded Cheddar
Preheat the oven to 350 degrees.
In a large bowl, combine the soup, cream and salt; stir until smooth. Add the chicken and cheese.
Toss lightly to mix.
Spoon into a buttered baking dish.
Bake 40 minutes .
Monday, August 23, 2010
What is that chicken w/chicken soup recipe?
as I remember it's a complete meal in a casserole dish. What I have is about 1 1/4 lb uncooked chicken tenders that I intend to have for supper. Or If you have any other ideas I would love to hear about them (It's only the two of us) thanks so much.What is that chicken w/chicken soup recipe?
i'm not sure of the one you're talking about, but my favorite is one my mum invented last chirstmas as she was not well enough to create an entire turkey dinner..it is now a sunday/company favorite
mums chicken casserole
-1 1/4 lb chicken, cooked
-2 cups broccoli, chopped
-1 cup mushrooms, chopped
-1 cup white oninons, chopped
-2 cans mushroom soup, condensed
-2 cups grated cheese (cheddar or marble)
-3 boxes stovetop turkey stuffing (or about 5-6 cups homemade)
1) cut all chicken into bite size pieces, place in large mixing bowl
2) add vegetables and toss with chicken
3) toss 1 1/2 cups of the cheese with the above mixture
4) take the two cans of mushroom soup and wisk in seperate small bowl, add a little water and wisk to make a thick sauce
5) toss sauce with veggie/chicken mixture enough to coat evenly
6) place mixture in greased casserole dish
7) take PREPARED stuffing and place on top of mixture, top with remaining cheese
8) place in 350 F oven covered for twenty minutes, then uncovered for another twenty five or thirty minutes
p.s. this can easily be halved or doubled
enjoy, it is our new favorite!What is that chicken w/chicken soup recipe?
You could always use the left over chicken by making a pan of fried rice with chicken. Make chicken taco out of them. Make a hot open faced sandwich, with fresh gravy and mashed potato's.
Sorry I 'm not sure about a casserole dish for you.
i'm not sure of the one you're talking about, but my favorite is one my mum invented last chirstmas as she was not well enough to create an entire turkey dinner..it is now a sunday/company favorite
mums chicken casserole
-1 1/4 lb chicken, cooked
-2 cups broccoli, chopped
-1 cup mushrooms, chopped
-1 cup white oninons, chopped
-2 cans mushroom soup, condensed
-2 cups grated cheese (cheddar or marble)
-3 boxes stovetop turkey stuffing (or about 5-6 cups homemade)
1) cut all chicken into bite size pieces, place in large mixing bowl
2) add vegetables and toss with chicken
3) toss 1 1/2 cups of the cheese with the above mixture
4) take the two cans of mushroom soup and wisk in seperate small bowl, add a little water and wisk to make a thick sauce
5) toss sauce with veggie/chicken mixture enough to coat evenly
6) place mixture in greased casserole dish
7) take PREPARED stuffing and place on top of mixture, top with remaining cheese
8) place in 350 F oven covered for twenty minutes, then uncovered for another twenty five or thirty minutes
p.s. this can easily be halved or doubled
enjoy, it is our new favorite!What is that chicken w/chicken soup recipe?
You could always use the left over chicken by making a pan of fried rice with chicken. Make chicken taco out of them. Make a hot open faced sandwich, with fresh gravy and mashed potato's.
Sorry I 'm not sure about a casserole dish for you.
How can i get the recipe to L&L hawaiian bbq chicken?
here it is..
Hawaiian BBQ Chicken
6 chicken thighs
1 cup pineapple juice
1/2 cup brown sugar
2 tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ginger
Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.How can i get the recipe to L%26amp;L hawaiian bbq chicken?
4 flour tortillas
1 chicken breast
barbecue sauce
crushed pineapple
bacon bits (optional)
cheese (I prefer colby-jack)
cooking spray
Start to heat up a skillet on the stove because this won't take long.
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
Hawaiian BBQ Chicken
6 chicken thighs
1 cup pineapple juice
1/2 cup brown sugar
2 tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ginger
Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.How can i get the recipe to L%26amp;L hawaiian bbq chicken?
4 flour tortillas
1 chicken breast
barbecue sauce
crushed pineapple
bacon bits (optional)
cheese (I prefer colby-jack)
cooking spray
Start to heat up a skillet on the stove because this won't take long.
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
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