Post by carnation037 on Jan 19, 2003 15:16:53 GMT -6
Cajun Chicken Strips
1 tbsp. all purpose flour 1 tsp. poultry seasoning 3/4 tsp. garlic salt 1/2 tsp. paprika 1/4 tsp. pepper 1/8-1/4 tsp. cayenne pepper 1 1/2 lb. boneless, skinless chicken breasts, cut into 1/2 inch strips 2 tbsp. butter or margarine Italian parsley and chili peppers, optional
In a large resealable plastic bag combine the first six ingredients. Add the chicken strips, half at a time, and shake to coat. In a large skillet, cook the chicken in butter for 8 to 10 minutes (or until the juices run clear.) Garnish with parsley and peppers, if desired.
Pre-heat the oven to 350. Lightly oil a large casserole dish. Add the chicken pieces. Rub the skin with the oregano, salt and pepper. Peel and thinly slice the garlic. Top the chicken with the garlic and lemon juice. Place some of the spices between the skin and the meat. Allow the chicken to sit, covered, in the refrigerator for 1 hour. Drizzle the oil on the chicken and bake for 50-60 minutes (or until tender and lightly brown). Baste often. Serve warm with your favorite rice dish. Serves 4
Post by carnation037 on Jan 22, 2003 6:42:20 GMT -6
Chicken Au Gratin
3 pounds broiler chicken 6 cups water 1 tablespoon salt 1 bay leaf 1 pinch thyme 2 sprigs parsley 4 peppercorns 1 celery stalk 1 onion -- studded with 1 whole clove (the spice, not garlic) 2 tablespoons heavy cream 4 cups cooked rice -- kept warm 3 egg yolks 2 tablespoons Swiss cheese -- grated
In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove. Bring to boil. Add chicken. Bring again to boil. Cover and simmer gently 1 1/2 hours, or until meat is very tender. Remove chicken and bone it. Reserve 1 cup cooking liquid. Place rice in heated ovenproof casserole. Arrange chicken on top of rice. Keep warm. In small, heavy saucepan, cook reserved cooking liquid. Bring to boil. Blend sauce with egg yolks. Off fire, add cheese. Mix well. Pour over meat. Dot with butter. Broil under broiler flame until top is well browned. Yield: 4 servings.
Post by carnation037 on Jan 22, 2003 16:44:20 GMT -6
from marlaoh « Thread started on: 01/22/03 at 07:57am » <br>.....
Buffalo Chicken Wings
1 cup vegetable oil 1 pound chicken wings 1/2 teaspoon salt 1/2 teaspoon ground white pepper 1/2 cup butter 1/2 teaspoon hot pepper sauce
1 cup mayonnaise 4 tablespoons minced onion 3 cloves garlic, minced 1/3 cup chopped fresh parsley 1/2 cup sour cream 1 tablespoon lemon juice 1 tablespoon distilled white vinegar 1/2 cup blue cheese, crumbled 1/8 teaspoon salt 1/8 teaspoon ground black pepper
1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl. 3 In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish. 4 Bake 15 to 20 minutes. 5 While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing. Makes 4 servings
Directions Preheat oven to 375 F. Cook chicken in boiling water for about 10 minutes or until done; cube. Cook onion, celery and 1 teaspoon garlic in 1 teaspoon of butter until tender. Stir in flour and sage; add broth all at once. Cook and stir until thickened and bubbly. Add chicken and heat through. Pour into a baking dish. Mash potatoes; stir in yogurt, remaining butter and garlic. Spoon over chicken. Bake for 30 minutes.
Post by carnation037 on Jan 24, 2003 0:23:24 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: 01/23/03 at 6:19pm » <br>.....
" Ramen noodles tossed with a sauce of turkey sausage, peas and sour cream.This is a great and inexpensive recipe that really perks up the taste of good old ramen noodles! " Prep Time: 10 Minutes Cook Time: 10 Minutes Ready in: 20 Minutes
Turkey Sausage Noodles
2 tablespoons olive oil 1/2 pound turkey sausage, cut into pieces 1 large onion, chopped 3 (3 ounce) packages chicken flavored ramen noodles 3 tablespoons all-purpose flour 2 cups water 1 cup frozen green peas 1/4 cup sour cream
1 In a large skillet, warm oil over medium heat and saute sausage and onion for 10 minutes. Meanwhile, bring a large pot of water to a boil. 2 In a small bowl, whisk together 2 seasoning packets from ramen noodles, flour and water until smooth; add this sauce and peas to skillet. 3 Bring mixture to a boil, cover and cook for 5 minutes or until heated through. 4 Add noodles to large pot of boiling water and cook for 3 minutes; drain. 5 Remove sausage mixture from heat and stir in sour cream; do not boil. Mix in noodles and serve. Makes 4 servings.
Post by carnation037 on Jan 24, 2003 12:19:59 GMT -6
from marlaoh « Thread started on: 01/24/03 at 09:14am » <br>.....
Oven Roasted Apricot Stuffed Turkey Breast
1 2-to 2-1/2-pound bone-in turkey breast half 1-1/2 cups soft bread crumbs (2 slices) 1/2 cup snipped dried apricots 1/4 cup chopped pecans, toasted 2 tablespoons apple juice or water 1 tablespoon cooking oil 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon garlic salt 1 tablespoon Dijon-style mustard 1 tablespoon water
1. Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set aside. 2. In a medium mixing bowl, combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden toothpicks or tie with heavy cotton string. Stir together mustard and water; set aside. 3. Place turkey, skin side up, on a rack in a shallow roasting pan. 4. Roast turkey, uncovered, in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing. Makes 8 servings.
Post by carnation037 on Jan 25, 2003 12:18:27 GMT -6
Baked Crusty Curried Chicken
8 chicken breasts, split 1 1/2 teaspoon salt 1/4 cup shortening 1/4 teaspoon pepper 1/4 cup butter or margarine 1/8 teaspoon curry powder 1 cup biscuit baking mix
Heat oven to 425. Wash chicken and pat dry. In oven, melt shortening and butter in baking pan, 13x9x2 inches. Mix baking mix and seasonings in bag. Shake 2 or 3 chicken pieces at a time in bag to coat thoroughly. Place chicken skin side down in single layer in pan. Bake 40 minutes. Reduce oven temperature to 375. Turn chicken; bake 20 minutes longer. Makes 8 servings.
Post by carnation037 on Jan 27, 2003 10:45:10 GMT -6
from marlaoh « Thread started on: 01/27/03 at 09:03am » <br>.....
Caribbean Coconut Chicken
Ingredients 4 skinless, boneless chicken breasts 1 teaspoon vegetable oil 1 1/2 onions, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tablespoon chopped roasted garlic 1/2 (14 ounce) can coconut milk salt and pepper to taste 1 pinch crushed red pepper flakes
Directions 1 Preheat oven to 425 degrees F (220 degrees C). 2 In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. 3 Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Sauté until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes. 4 Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender. Makes 4 servings
2 large eggs 1 tablespoon Dijon-style mustard 1 teaspoon dried thyme 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 package (5 1/4 ounces) plain Melba toast, pulsed to sand-and-pebble texture 4 drumsticks and 4 thighs, skin removed Spray bottle filled with vegetable oil or vegetable-oil cooking spray
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18-by-12-inch foil-lined jelly-roll pan.
Using one hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture; roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.
4 boneless skinless chicken breast cut into 1-inch strips 1 bay leaf 1 tsp parsley 1/4 tsp salt 1/4 tsp pepper 1 16 oz can peeled tomatoes 1 8 oz can tomato sauce 1 large green pepper chopped 1/2 chopped cup celery 6. 1.0 chopped medium onion 7. 1.0 sliced cup mushroom 8. 2.0 tsp oregano 9. 1.0 tsp dried basil
Spray skillet with non-stick spray. Preheat pan over heat. Add chicken, and cook, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. Add tomatoes and their juice, tomato sauce, green pepper, celery, onion, garlic, basil, parsley, and salt. Bring to boil; reduce heat and simmer, covered for 10 minutes. Serving: 4
Serve over rice, pasta, or potato.
Calories: 270, Total Fat: 9, Carbohydrates: 10, Protein: 37
Post by carnation037 on Jan 28, 2003 14:37:19 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: 01/27/03 at 7:55pm » <br>.....
Apple Barrel Chicken
1 tablespoon vegetable oil 2 large chicken breasts boned and halved or 4 smaller ones 1/4 cup cake flour 1 granny smith or Macintosh apple, peeled and sliced 1/2 cup apple liquor 1 cup apple cider one cinnamon stick 3 cloves Salt and Pepper
Warm the oil in a large sauté/frying pan. Split chicken breasts and shake in a bag along with cake flour and a little salt and pepper. Sauté fillets along with peppers over medium high heat. Salt and pepper them. Turn and brown on the other side, then reduce heat, add the apples, cover and cook until almost done. Don't over cook them, or they will be dry and tough. Remove chicken, apples and peppers from pan, add apple liquor and stir up all the cooked-on bits from the pan. Add cider and spices, cook till reduced by half. Strain sauce and return chicken, apples, peppers and sauce to pan. Cook a few more minutes until sauce has thickened and chicken is heated through. Serve with apples and peppers over the chicken. Serves 4
1 1/2 pounds baby red potatoes, each cut in half 1 tablespoon vegetable oil 4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups matchstick-thin carrots (about half 10-ounce bag) 1 cup chicken broth 1/4 cup heavy or whipping cream 1/2 teaspoon dried tarragon, crumbled 1 cup tiny frozen peas, thawed 1 tablespoon margarine or butter Tarragon sprigs for garnish
In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas. Coarsely mash potatoes with margarine and remaining salt and pepper. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon. Serving: 4
Post by carnation037 on Jan 29, 2003 9:35:35 GMT -6
from Apil B « Thread started on: 01/29/03 at 10:06am » <br>..... this recipe is from my home state Illinois
8 boned and skinned chicken breasts 1 can of Cream of mushroom soup ½ pt. Sour cream 1 pkg. Dried beef 8 slices bacon
Wrap each piece of chicken with a slice of bacon. Line a baking dish with dried beef. Lay chicken pieces on top of beef. Mix soup and sour cream and pour over chicken. Bake at 250 degrees for 3 hours. It should be covered for the 1st hour. 8 servings
Chicken Vesuvio Serves 4 1 fryer chicken (cut up) 1-1/2 tsp. basil 1/2 tsp. salt Pinch of Rosemary and sage 3 baking potatoes, cut in lengthwise wedges 3 Tblsp. chopped fresh parsley dash of garlic salt to taste
1/2 Cup flour 1/4 C Romano Cheese 3/4 tsp. oregano 1/4 tsp. each - thyme & pepper 1/2 cup olive oil 2 cloves garlic, minced 1 cup dry white wine
Wash and pat chicken dry. Mix flour with the Romano cheese and all the herbs, salt & pepper. Coat chicken pieces lightly with flour mixture, shaking off excess. Heat oven to 375 degrees, heat a 12" frying pan over medium heat. Add Chicken pieces in a single layer. Fry until lightly brown. Place on paper towels to drain off excess oil. In the same oil, brown potatoes. Pour off all but 2 tablespoons of oil. Put chicken and potatoes back in skillet. Sprinkle with garlic and parsley. Pour wine over all. Bake uncovered at 375° for 20 - 25 minutes
6 chicken legs 6 chicken thighs 1 teasp. salt 1/4 teasp. pepper 2 Tblsp. olive oil 2 Tblsp. butter 1 large onion, finely chopped 3 garlic cloves crushed 1 Cup dry red wine 1 large. can Italian peeled tomatoes drained & chopped 1 teasp. dried oregano 2 Tblsp. finely chopped fresh Italian parsley
Clean and dry the chicen and season with salt and pepper. In a large frying pan, heat olive oil and butter over medium-high heat add 1 clove of garlic crushed and saute lightly. Add the chicken, fry until golden brown on all sides.
Add onion to pan and continue cook until softened. Add the remaining garlic and cook 30 seconds. Add wine, tomatoes, and oregano. Bring to a boil, then reduce heat and simmer 30 minutes. Season with additional salt and pepper. Sprinkle with parsley just before serving. Serves 4-6
Post by carnation037 on Jan 29, 2003 11:59:54 GMT -6
Tangy Chicken with Shiitake Crust
6 large chicken breasts -- boneless skinless 2 tablespoons olive oil 3/4 pound button mushrooms -- trimmed and sliced 3/4 pound shiitake mushrooms -- trimmed and sliced 2 large shallots -- peeled and chopped 2 large garlic cloves -- minced 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons fresh chervil -- minced 1/4 stick (2 Tbs) chilled butter -- coarsely chopped Tangy Sauce -- recipe follows
TANGY SAUCE 2 medium oranges -- see directions 2 large shallots -- peeled and coarsely chopped 1 cup dry white wine 1 cup balsamic vinegar 2 cups unsalted chicken stock 2 tablespoons tomato paste
In large heavy fry pan, place olive oil over medium high heat. Add button and shiitake mushrooms, shallots and garlic; cook until lightly browned, about 5 minutes, stirring occasionally. Cool. Add salt and pepper. Remove small fillets from underside of chicken breasts and place fillets in food processor; grind to smooth paste, pulsing on/off. Add mushroom mixture and chop coarsely, pulsing. Line large baking sheet with parchment. Between two sheets of wax paper, place chicken breasts and gently pound to even thickness. Divide mushroom mixture into 6 parts (about 1/2 cup each). On 12-inch length of plastic wrap, place 1 part of mushroom mixture in center. Fold plastic over mixture; pat or use rolling pin to roll evenly thick and slightly larger than 1 chicken breast. Place chicken, smooth rounded side down, on top of mushroom mixture; gather plastic up and around chicken as if wrapping a gift basket until mixture adheres to top and sides of chicken. Unwrap and gently invert chicken, uncoated side down, onto baking sheet; gently peel off plastic. Repeat with remaining chicken. (This can be prepared ahead and refrigerated). To prepare Tangy Sauce, using vegetable peeler, remove only orange part of peel from 2 medium oranges; chop peel coarsely and place in medium saucepan with 2 large shallots, peeled and coarsely chopped. Add 1 cup dry white wine and 1 cup balsamic vinegar. Boil over medium high heat until reduced to 1/2 cup. Add 2 cups unsalted chicken stock and whisk in 2 tablespoons tomato paste; boil to reduce to 1 cup. Strain through fine sieve, pressing on ingredients. (Can be prepared ahead and refrigerated several hours or overnight). Yield: 6 servings.
NOTES : To serve, place chicken in 350F oven and bake about 12 minutes; remove from oven and let rest 12 minutes. Slice breasts diagonally; arrange on serving plate, fanning out slices. Reheat Tangy Sauce; stir in chervil and butter. Ladle sauce beside chicken.
5 garlic cloves, peeled 2 chicken breast halves, skinned 2 chicken drumsticks, skinned 2 chicken thighs, skinned 1/4 teaspoon freshly ground black pepper 2 teaspoons olive oil 2 cups Merlot or other fruity red wine 1 1/2 cups fat-free, less-sodium chicken broth 2 cups chopped seeded peeled tomato 1 tablespoon tomato paste 1/2 cup kalamata olives, pitted 3 tablespoons capers, rinsed 2 cups hot cooked couscous Flat-leaf parsley sprigs (optional)
1. Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
2. Sprinkle chicken with pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove chicken from pan. Increase heat to high; add wine to pan. Cook until reduced to 1 cup (about 5 minutes). Remove from heat. Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste. Bring to a boil. Reduce heat; simmer 5 minutes. Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
3. Increase heat to medium-high; add olives and capers to pan. Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat. Cover and let stand 5 minutes. Serve with couscous. Garnish with parsley, if desired.
Serving size: 3 ounces chicken, 1/2 cup sauce, and 1/2 cup couscous
Source: Cooking Light
Per serving: Calories 466 (27% from fat); Fat 13.8 g (sat 2.5 g); Protein 54.3 g; Carbohydrates 28.8 g; Fiber 3 g; Cholesterol 154 mg; Iron 3.6 mg; Sodium 946 mg; Calcium 62 mg.
this recipe can be frustrating, but well worth the energy. great for thanksgiving or super bowl sunday. try serving with chipolte mashed potatoes.
1 turkey (the recipe is scaled for a 10-15 lb turkey) 25-30 cloves garlic 8 tb butter salt and pepper to taste 4 tb corriander 1 c cognac 2 c. red wine 3 c. veggie broth
remove innards, etc., from turkey. clean turkey inside and out. pat dry. let sit in fridge for at least 30 minutes. in food processor (or blender), process butter, garlic, salt, pepper, corriander, and 1/4 c cognac until whipped, and garlic is finely crushed. rub all over turkey, as well as inside and under the skin. the butter mix may just slide all over the turkey skin, and not want to stick. be patient. if the paste and turkey are both being stubborn, refrigerate both the butter and the turkey for 15 minutes or so, or until butter is firm but not hard. then, using your hands, carefully cover turkey in butter paste by placing bits of it on the turkey and spreading with your fingertips. once done, let marinate in fridge for at least 1 hour; preferably overnight. preheat oven to 350 °. combine the rest of the cognac, red wine, and veggie broth. cover turkey with foil, & cook for about 2 hours, basting frequently with the broth mixture. raise oven temperature to 450 °. remove foil and stop basting. cook until done.
Blue Corn Fried Chicken with Ancho Honey and Buttermilk-Bacon Smashed Potatoes
Chicken: 1 whole chicken (3 to 4 pounds) cut up 3 cups buttermilk Peanut oil Salt and freshly ground pepper 3 cups all-purpose flour seasoned with salt and pepper 4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper 2 cups blue cornmeal, seasoned with salt and pepper
Ancho-Honey Sauce 1 cup honey 2 tablespoons ancho chile powder
Buttermilk-Bacon Potatoes: 2 pounds red bliss potatoes, skin on and boiled 3 tablespoons butter 1 cup buttermilk 4 cloves roasted garlic, smashed to a paste 1/2 cup cooked bacon, crumbled Salt and freshly ground pepper
For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.
For the Ancho Honey Sauce: Mix all ingredients together until blended.
For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree.
I had this like 8-9 years ago it is goo.d But don't know were to by the meat someone in collage made it for me
One Ostrich Fillet cut into thin steaks Grinding of Black pepper 1 Tablespoon Oil 2 Tablespoons brandy 4 Tablespoons cream
Rub the steaks with garlic and a grinding of black pepper. Heat the oil in a frying pan and fry the steaks briskly for 2 - 3 minutes or longer, if so desired. Flambe them with the brandy. Add 1 - 2 tablespoons of the sauce. Add the cream and allow to thicken and coat the steak completely. Serve at once accompanied by quince jelly.
Post by carnation037 on Feb 1, 2003 7:48:19 GMT -6
from april « Thread started on: 01/30/03 at 6:06pm » <br>.....
Spicy Smoked Duck
1 frozen duckling, thawed 1/4 cup Kikkoman Lite Soy Sauce 1 teaspoon liquid smoke 1/2 teaspoon fennel seed, well-crushed 1/4 teaspoon black pepper 1/8 teaspoon ground cloves
Remove giblets and neck from duckling cavity. Wash duckling; drain and pat skin dry gently with paper toweling. Combine soy sauce, liquid smoke, fennel, pepper and cloves. Brush body cavity with sauce mixture. Place duckling, breast side up, on rack in roasting pan. Roast at 425ºF. 1 hour. Reduce heat to 350ºF. Continue roasting 45 minutes. Brush skin and cavity of duckling several times with sauce mixture during last 30 minutes of cooking time. Let stand 15 minutes before carving. Yield: 4 servings
Post by carnation037 on Feb 2, 2003 1:27:25 GMT -6
Buffalo Chicken Lasagne
12 strips uncooked lasagne vegetable oil cooking spray 1 pound skinless, boneless chicken breasts, diced 4 cups low sodium spaghetti sauce 1 1/2 cups water 2 tablespoons hot sauce (2 to 3 tablespoons) 2 tablespoons vinegar 1 teaspoon garlic salt 1 15ounce container part-skim Ricotta cheese 1/2 cup egg substitute 3/4 cup crumbled blue cheese
Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.
Preheat oven to 350F. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving. Makes 10 servings.
Post by carnation037 on Feb 3, 2003 8:45:48 GMT -6
from marlaoh « Thread started on: 02/03/03 at 06:37am »<br>..... Mushroom Stuffed Chicken Breast with Madeira Sauce
Nonstick olive oil cooking spray 1 cup fresh sliced or 1/2 cup dried and reconstituted porcini mushrooms (reserve the liquid from mushrooms if using dried) 2 cups fresh sliced or diced crimini, portabella, or domestic mushrooms 2 cloves garlic 1/4 teaspoon salt divided 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried thyme 4 - 4 ounce boneless, skinless chicken breasts 1 cup chicken stock or 1 cup water mixed with 1 teaspoon chicken soup base 1/4 cup Madeira wine or dry sherry 1/2 tablespoon cornstarch 1/2 tablespoon water thyme sprigs - optional
Spray a medium sized nonstick skillet over medium heat. Add garlic and sauté until browned. Add mushrooms, ¼ teaspoon salt and pepper to and sauté over medium until tender about 3 minutes. If mushrooms begin to stick or dry out add a little wine or liquid from dried mushrooms. Remove from heat and transfer mushroom mixture to a bowl.
Mix ¼ teaspoon salt, garlic powder and thyme in a small bowl. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket. Stuff 3 tablespoons of mushroom mixture into each pocket and close with a toothpick. Sprinkle both sides with salt mixture.
Heat a large nonstick skillet with cooking spray and preheat over medium high heat. Add chicken and cook 6 minutes per side or until chicken is done. Reduce heat to very low and cover skillet to keep warm.
Add chicken broth, Madeira and ¼ cup reserved liquid from mushrooms if available and bring to boil. Cook stirring constantly until reduced to about 1 cup (3 minutes). Combine water and cornstarch and add to pan. Bring sauce to boil stirring constantly; cook for 1 minute until thickened. Reduce heat to low add any remaining mushroom mixture to sauce, continue to stir until heated through, remove from heat.
Serve each chicken breast with topped with ¼ cup sauce and garnish with fresh thyme if desired.
Yield 4 servings each at approximately 172 calories; 3.2 grams total fat; 0.9 gram saturated fat; 69 milligrams cholesterol; 4.5 grams carbohydrate; 0.7 gram dietary fiber; 27 grams protein and 370 milligrams sodium
Traditional recipe compares at 15 grams fat and 273 calories per serving.
Chicken breasts baked with cinnamon and other seasonings.
Cinnamon Chicken #1
4 skinless, boneless chicken breast halves 1 teaspoon ground cinnamon 2 tablespoons Italian-style seasoning 1 1/2 teaspoons garlic powder 3 teaspoons salt 1 teaspoon ground black pepper
1 Preheat oven to 350 degrees F (175 degrees C). 2 Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.) 3 Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear. Makes 4 servings.
Servings Per Recipe: 4 amount per serving Calories 143 Protein 27.7g Total Fat 1.7g Sodium 1822mg Cholesterol 68mg Carbohydrates 3g Fiber 1.5g
1 fryer chicken, cut into pieces 1/2 cup dry sherry 6 tablespoons honey 2 teaspoons ground cinnamon 1 teaspoon curry powder 1 teaspoon garlic salt
Combine all ingredients except the chicken in a bowl and mix. Place chicken in a shallow baking dish and coat evenly with marinade. Place in refrigerator and let sit for at least 1 hour. Preheat grill. Place chicken pieces on grill over medium fire and grill for about 10 to 12 minutes per side. Remove when done and serve. ;D ;D
1 chicken either cup up or whole I prefer cut up -that way the marinade covers it more readily.
MARINADE: 2 cups water, wine, chicken stock or PREFERABLY cooking sherry 1 cup honey 1/4 cup orange juice 1/4 cup lime juice 3-4 cloves of minced garlic 2 tablespoons of ground cinnamon *Salt and pepper to taste - I use lemon pepper - itbrings out the flavor of the orange and lime juice.(You can use lemon juice in place of the lime juice, but the flavor is noticeably different!)
Mix all of the ingredients for the marinade in a bowl.
Put the chicken in a shallow Pyrex baking dish. This saves the use of another dish. Pyrex can go from the fridge to the oven! The fewer dishes we use, the less mess there is to clean up!
Pour the marinade over the chicken. Put the whole thing into the fridge and leave overnight - 6-8 hours will do.
Pour off some of the marinade. You will need some of this for basting the chicken as it bakes. Take a gravy ladle - may I suggest one that has a little pouring spout on the spoon--and ladle off the marinade. NOT ALL OF IT--the chicken will be too dry!
Turn ON the oven to 350 degrees F. Bake this chicken until it is tender for about one hour. Watch the chicken and baste it every ten minutes until it is fork tender, and a clear liquid runs out of the chicken thigh when poked with a pointed knife. If you use a thermometer, the temperature should be 180 degrees.
Post by carnation037 on Feb 6, 2003 15:52:23 GMT -6
from Chris « Thread started on: 02/05/03 at 09:20am »<br>..... from Sargento's 2001 recipe booklet - this is a keeper!!!!!!! Yummy!!!!!!!!!!!
Sauteed Paprika Chicken
1 tbl. butter or olive oil 1 lg. onion, thinly sliced (or more if you want)** 1/4 to 1 c. dry white wine*** 4 skinless, boneless chicken breast halves 2 tsp. paprika 1/2 tsp. salt 1/4 tsp ground black pepper 4 slices Sargento Deli Style Sliced Swiss Cheese*
Melt butter in large nonstick skillet over med. hi heat. Add onion slices and cook 8 minutes or until golden brown and tender, stirring frequently. Add wine and cook 2 to 3 minutes until wine evaporates. Meanwhile, sprinkle both sides of chicken with paprika, salt and pepper. Transfer cooked onions to bowl and set aside. Cook chicken in same skillet over med. heat until no longer pink in center. Spoon onions over chicken and top with cheese. Continue cooking until cheese is melted.
*I used provolone because that's what I had! ** I used 2 med. onions because we really like sauteed onions! ***I used Marsala wine because I had forgot to get some chardonnay!
Post by carnation037 on Feb 6, 2003 15:55:17 GMT -6
from marlaoh « Thread started on: 02/06/03 at 06:40am » <br>.....
Chicken Breasts Pierre
Ingredients 6 skinless, boneless chicken breast halves 1/4 cup all-purpose flour 1/2 teaspoon salt 1 pinch ground black pepper 3 tablespoons butter 1 (14.5 ounce) can stewed tomatoes, with liquid 1/2 cup water 2 tablespoons brown sugar 2 tablespoons distilled white vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt 2 teaspoons chili powder 1 teaspoon mustard powder 1/2 teaspoon celery seed 1 clove garlic, minced 1/8 teaspoon hot pepper sauce
Directions 1 In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels. 2 In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear. Makes 6 servings