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Post by carnation037 on Mar 21, 2004 16:51:28 GMT -6
from tassi Junior Member « Thread started on: Jun 11th, 2003, 11:40pm » <br> amazing excellent recipe.. and fast cooking. with nothing to do once in the oven... QUICK GARLIC CHICKEN 1 x 1kg. chicken ~ cut lengthwise down the backbone and butterfly... 4 x potatoes sliced [with or without skin] 1 x corm of garlic each clove peeled and cut in half 2 x rashers bacon cut in half.... [optional] salt and pepper to taste.. pre-heat oven to 220 c. spray baking dish with cooking spray. spread potatoes and garlic in layers over the bottom of dish, salt and pepper to taste... spread chicken inside facing down over the potatoes and garlic... lay bacon rashers over breast of chicken and pin down with toothpicks.. spray top of chicken with cooking spray... place in oven and forget it for 1 hour.... serve immediately... serves 2
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Post by carnation037 on Mar 21, 2004 16:54:35 GMT -6
from marlaoh God « Thread started on: Jun 11th, 2003, 10:21am » <br> PICNIC BASKET FRIED CHICKEN
2 pounds chicken pieces (breast, legs, and thighs) 3 cups buttermilk 4 cups vegetable shortening, for frying Sea salt and freshly ground black pepper 4 eggs, beaten 3 cups flour
With a cleaver or heavy knife, split the chicken breasts, then cut each breast half in half again. Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight if possible. Preheat the oven to 375 degrees Remove the chicken from the buttermilk and season both sides with salt and pepper. Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again. In a 12-inch sauté pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke. Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through. Serve warm immediately, or store in the refrigerator for the next day’s picnic.
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Post by carnation037 on Mar 21, 2004 16:57:19 GMT -6
from MarieAlice God « Thread started on: Jun 6th, 2003, 09:30am » <br>
Roast Chicken with Chilli-Lemon Glaze
4 lbs roasting chicken, skinless 2 tsp Olive oil salt and pepper 1/4 C lemon juice 2 Tbl honey 1 Tbl chili powder 1/2 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground red pepper
Rinse chicken thoroughly, then remove and discard lumps of excess fat. Pat chicken dry. Rub bird all over with oil, then salt and pepper, both inside and out. Place chicken, breast-side up, on a roating rack in a roasting pan large enough to catch all drippings. If desired, pour 1/8 inch water into roating pan to minimize oven splatters. For crispiest skin, omit water. Bake chicken in a 450-degree oven until a meat thermometer inserted in the thickest part of the thigh registers 170-degrees, 35 to 40 minutes. Baste chicken with one-half of Chilli-Lemon Glaze (recipe follows). Reduce oven to 400-degrees and roast for another 5 minutes. Baste chicken with the other half of the glaze. Continue to roast until thermometer reaches 180-degrees, about 5 minutes more. Remove chicken from oven, and tip so that juices run into pan. Skim fat from the juices. Serve juices in a small bowl to spoon over chicken.
Chilli-Lemon Glaze Combine honey, lemon juice and all the spices mixing well. Heat over low for 2 minutes. Use as glaze on chicken.
Serving Size : 6
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Post by carnation037 on Mar 21, 2004 17:00:40 GMT -6
from marlaoh God « Thread started on: Jun 1st, 2003, 10:02am » <br> Chicken Adobo
1 (2 to 3 pound) whole chicken, cut into pieces 1/4 cup apple cider vinegar 1/4 cup soy sauce 1/2 teaspoon ground black pepper to taste 2 tablespoons olive oil 1 clove garlic, crushed 2 bay leaves
1 Place chicken pieces in a large bowl. Pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. Toss to coat. 2 Heat oil in a large skillet over medium heat, and brown garlic. Be careful not to burn garlic, as this will make the dish taste bitter. After browning garlic, remove it from the oil. 3 Place marinated chicken pieces in hot oil. Pour remaining marinade over all, and add bay leaves. Reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. The marinade will reduce, and make a nice gravy. Remove bay leaves, and serve immediately. Makes 6 servings
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Post by carnation037 on Mar 21, 2004 17:10:01 GMT -6
from marlaoh God « Thread started on: May 28th, 2003, 08:39am » <br> Shallots and thyme season the grilled chicken; zucchini and onion with mustard and yogurt make the relish. Source: Better Homes and Gardens
Chicken with Mustard Relish
2 whole medium chicken breasts (1-1/2 pounds total) 2 teaspoons cooking oil 1 clove garlic, minced 1/4 teaspoon chopped shallots or green onion 1/4 teaspoon dried thyme, crushed 1/2 medium papaya 1 tablespoon Dijon-style mustard 1 tablespoon plain low-fat yogurt 1/2 cup finely chopped zucchini or yellow summer squash 1/4 cup finely chopped red onion 4 radicchio or small red cabbage leaves
1. Skin chicken breasts and halve them lengthwise. Combine oil, garlic, shallots, and thyme. Rub on chicken pieces. 2. Grill chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Turn and grill for 15 to 25 minutes more or until chicken is tender and no longer pink. 3. Meanwhile, peel, seed, and slice papaya. Set aside. For relish, in a small bowl stir together mustard and yogurt. Stir in zucchini or summer squash, and red onion. Spoon some of the relish into each radicchio leaf. 4. To serve, place 3 papaya slices on each serving plate. Top with grilled chicken. Serve with relish cups. Makes 4 servings. Make-ahead tip: Prepare relish; cover an chill up to 6 hours.
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Post by carnation037 on Mar 21, 2004 17:12:12 GMT -6
from marlaoh God « Thread started on: May 27th, 2003, 08:15am » <br> The recipe today is great for company; at a thingytail party or for family get-togethers.
Balled Pineapple Chicken
4 chicken breasts 4 eggs beaten 1 cup flour 1/4 tsp. baking powder 1/2 tsp. salt 1 can pineapple tidbits 1/2 cup water 1 tbsp cornstarch 2 tomatoes 1 tsp. sesame seeds 1 tsp. ketchup 2 green peppers chopped Oil for frying
Cut chicken into 1 1/2 " pieces. Blend together the flour, eggs, baking powder, salt and water. Make a batter. Heat oil. Dip chicken pieces into batter and fry 5 to 7 minutes until golden brown. Drain and put aside. Fry green pepper in same oil and add to chicken pieces. Drain pineapple and put in skillet. Take liquid and add cornstarch and ketchup and mix well. Add to pineapple bits and bring to a boil. Lower heat and add chicken and peppers. Cut tomatoes into wedges arrange in a dish. Sprinkle with sesame seeds and serve.
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Post by carnation037 on Mar 21, 2004 17:14:04 GMT -6
from marlaoh God « Thread started on: May 27th, 2003, 08:13am » <br> Dijon mustard and Parmesan cheese flavor this oven-fried chicken.
Baked Dijon Chicken
1/4 cup Dijon mustard 1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk 1/4 cup plain, dry bread crumbs 1/4 cup grated Parmesan cheese 4 (4-oz.) boneless, skinless chicken breast halves
PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray. COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish. BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
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Post by carnation037 on Mar 21, 2004 17:15:38 GMT -6
Jay God « Thread started on: May 26th, 2003, 10:10pm » <br> Honey Mustard Chicken Bites
1/3 cup spicy brown mustard 3 tablespoons honey 2 tablespoons ketchup 1clove garlic -- minced 1/2 teaspoon Tabasco pepper sauce 1 pound boneless skinless chicken breasts -- cut into 1"pieces
In a medium bowl, mix the mustard, honey, ketchup, garlic, and TABASCO sauce. Set aside 1/4 cup of the mixture; add the chicken to the rest and stir to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Preheat the broiler. Arrange the chicken pieces on a rack in the broiler pan and broil, turning once and brushing with marinade, until the chicken is tender, about 10 minutes. Serve with reserved sauce as a dip. Serves 6 Jay
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Post by carnation037 on Mar 21, 2004 17:17:56 GMT -6
from Chris God « Thread started on: May 26th, 2003, 5:06pm » <br> Prep/Cook Time : 25 min.
Swanson Honey Mustard Chicken
2 tbsp. cornstarch 1 can (14 oz.) Swanson(R) Chicken Broth OR Natural Goodness(TM) Chicken Broth (1 3/4 cups) 1 tbsp. honey 1 tbsp. Dijon mustard 4 boneless chicken breast halves 1 large carrot, cut into 2" matchstick strips 1 medium onion, sliced 4 cups hot cooked rice, cooked without salt
MIX cornstarch, broth, honey and mustard. COOK chicken in nonstick skillet until browned. ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Add carrot and onion. Cover and cook over low heat 5 min. or until done. Serve with rice. Serves 4. For Extra Flavorful Rice: Cook rice in Swanson(R) Chicken Broth instead of water. No need to add salt or butter.
I fixed this the other night and it was great!!!!!! We are having leftovers tonight. Chris in NM
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Post by carnation037 on Mar 21, 2004 17:22:43 GMT -6
marlaoh God « Thread started on: May 25th, 2003, 09:51am » <br> Chicken with Port and Figs
8 dried figs, tough stems removed 1 cup water 2/3 cup plus 1 tablespoon port 2 3-inch-long strips lemon zest 1 chicken (3 to 3 1/2 pounds), quartered 1 Tbs olive oil Salt Fresh-ground black pepper 1 Tbs butter, cut into four pieces
1 Heat the oven to 375 degrees F. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half. 2 Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. 3 Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate. 4 Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken. Servings: 4
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Post by carnation037 on Mar 21, 2004 17:29:13 GMT -6
hippietoad New Member I just luuuurve to cook. I'm a nature freak and love to garden. « Thread started on: May 10th, 2003, 10:52am » <br> This recipe was given to me by my Grandmother. It is an old Hatteras Island recipe. Hope you enjoy ;D
Kinnakeet Pie Bread with Stewed Chicken
1 fryer, cut up 1 chicken bouillon cube salt & pepper parsley
Pie Bread Ingredients: 6 c. all purpose flour 1/2 c. shortening 1 tsp baking powder salt water
In large kettle place chicken. Fill w/ water til chicken is covered. Add bouillon,salt,pepper and parsly. Cook til chicken is tender. About 1 1/2 hours. Remove chicken from broth and debone. Set aside. In large bowl add flour,salt and baking power. Mix. Then work in shortening. Add water to form a roll. Place dough on floured surface. Roll out til very thin. Cut into squares or using biscuit cuter cut dough. Add back to broth. Alternating cute up chicken and pie bread. Cook for 20 minutes on medium high heat, uncovered.
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Post by carnation037 on Mar 21, 2004 17:36:06 GMT -6
from marlaoh God « Thread started on: May 1st, 2003, 07:54am » <br> A variety of tempting flavours dress up dark juicy thigh meat in this everyday baked chicken dish.
Chicken Salsa Thighs
1/2 cup orange juice 1/2 cup bottled salsa 1 Tbsp. soy sauce 1 tsp. brown sugar or liquid honey (optional) 8 skinless, bone-in chicken thighs
1. Preheat oven to 425 F. In a 9x13 inch casserole dish stir orange juice with salsa, soy sauce and sugar, if using. Add chicken and turn several times to coat with mixture. 2. Bake, uncovered, in center of 425F. oven, turning chicken every 10 minutes, until it is golden-brown, about 30 minutes. If chicken is browning too quickly, loosely cover with a piece of foil. Serve immediately and drizzle pan sauce overtop. Perfect with rice snd broccoli.
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Post by carnation037 on Mar 21, 2004 17:39:04 GMT -6
Jay God « Thread started on: Apr 27th, 2003, 4:49pm » <br> Bourbon Chicken
4 chicken breasts (I used bone in) 1 tsp ground ginger 4 oz soy sauce 2 T dried minced onion 1/2 c firmly packed brown sugar 3/8 c bourbon 1/2 tsp garlic powder
Preheat oven to 350 degrees Place chicken breats in a 9x13 baking dish (single layer) In a small bowl combine ginger, soy sauce, onion, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover, bake 1 hour or untill juices run clear. Remove cover during last 10-15 minutes before done. Yield 4 servings I also respooned the sauce over the chicken.
Jay
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Post by marlaoh on Mar 23, 2004 7:29:34 GMT -6
Fiesta Chicken Prep: 5 min, Cook: 15 min. 2 tsp. oil 3/4 lb. boneless skinless chicken breast halves, cut into thin strips 1 lb. pasta accents garlic 3/4 cup salsa 1 Tbs. cilantro (optional), chopped Heat oil in a heavy nonstick pan over medium high heat. Cook chicken 4 minutes, stirring frequently, or until no longer pink. Stir in vegetables and pasta and salsa. Reduce heat to medium, cover pan and simmer 7-9 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in cilantro and serve with additional salsa, if desired.
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Post by chief_cook2 on Mar 24, 2004 5:03:00 GMT -6
AMARETTO BAKED CHICKEN
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INGREDIENTS: 5 boned chicken breasts 3 tablespoons flour 1 1/2 teaspons salt 1 1/2 teaspoons ground pepper 2 teaspoons paprika 1 tablespoon vegetable oil 3 tablespoons butter 1 1/2 tablespoon dijon mustard 1 can 6 1/4 ounce frozen orange juice 1 cup Amaretto
DIRECTIONS: Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later.
YIELD: 8-10 Serves
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Post by chief_cook2 on Mar 24, 2004 5:12:17 GMT -6
STUFFED CHICKEN BREASTS
4-6 large boneless/skinless chicken breasts 1 package of taco seasoning 1 package (a roll) of Ritz crackers, crushed 1/2 package of cooked bacon (or any meat desired) 4-6 slices of white cheese (Jack, Swiss, etc) 1 egg 1/2 cup of milk oil or olive oil spray to grease muffin tins Spray a muffin tin with olive oil spray.
Beat the egg well with milk. In a bowl, mix taco seasoning with the crushed Ritz crackers. Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese. Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs. Place formed breast open side down into muffin tin. Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil. Bake at 375 for 40 minutes. During last 10 minutes of cooking time, spray again with olive oil. Chicken pops right out, into a nice round stuffed chicken breast.
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Post by marlaoh on Mar 24, 2004 7:27:35 GMT -6
Mustard and Honey Chicken Ingredients • Nonstick spray coating • 4 small (12 ounces total) boneless skinless chicken breasts halves • Salt • 2 teaspoons prepared mustard • 2 teaspoons honey
1. Spray the unheated rack of a broiler pan with nonstick spray coating. 2. Sprinkle chicken lightly with salt. Arrange chicken on broiler rack. 3. Broil 4 to 5 inches from the heat for 6 minutes. 4. Meanwhile, in a small bowl stir together mustard and honey. Brush over chicken. 5. Broil 1 to 2 minutes more or until chicken is tender and no longer pink. Makes 4 servings.
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Post by marlaoh on Mar 26, 2004 7:18:05 GMT -6
Creamy Chicken and Mushrooms
Prep: 10 min - Total: 35 min
6 boneless skinless chicken breast halves (about 2 lb.) 2 Tbsp. oil, divided 1 small onion, chopped 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/4 cup GREY POUPON Dijon Mustard 1 Tbsp. chopped fresh parsley
BROWN chicken on both sides in 1 Tbsp. oil in large skillet on medium-high heat. Remove from skillet; keep warm.
COOK and stir onion in remaining oil until tender. Whisk in soup and mustard until well blended.
RETURN chicken to skillet; cover. Reduce heat to low, simmer 10 minutes or until chicken is cooked through. Arrange chicken on serving plate. Stir sauce; spoon over chicken. Sprinkle with parsley.
Makes 6 servings
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Post by marlaoh on Mar 29, 2004 7:23:22 GMT -6
Citrus Honey Chicken Prep: 5 min, Marinate: 2:00, Cook: 30 min. 1/3 cup lemon juice 2 Tbs. plus 2 tsp. lime juice 2 Tbs. plus 2 tsp. orange juice concentrate 2 Tbs. plus 2 tsp. honey 2 tsp. hot pepper sauce 2-3/4 lbs. chicken pieces large food storage bag Combine all ingredients, except chicken, in a sealable plastic bag or container. Mix thoroughly. Add chicken and marinate at least 2 hours in refrigerator. Prepare grill or turn on broiler. Drain chicken, discarding marinade. Grill or broil chicken 5 inches from heat source 30-35 minutes, turning every 5-7 minutes until cooked throughout.
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Post by marlaoh on Mar 30, 2004 7:48:41 GMT -6
South Of The Sea Chicken and Bananas
1/4 cup lemon juice 1 (14 ounce) can sweetened condensed milk 1/3 cup milk 1/2 cup flaked coconut 1/8 teaspoon ground cardamom 6 very firm bananas, halved lengthwise 3 cups cornflakes cereal 6 pounds skinless, boneless chicken breast halves 3/4 cup butter, melted 1 kiwi, peeled and sliced for garnish Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling. 3 Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour. 4 Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve. Makes 6 to 8 servings
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Post by chief_cook2 on Mar 30, 2004 14:28:19 GMT -6
QUICK n' EASY EASY CHICKEN PARMESAN
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INGREDIENTS: 4 skinless, boneless chicken breasts, halved 1/2 cup dry bread crumbs 1/4 cup light Parmesan cheese 1 26 oz jar Marinara sauce 1 cup part skim Mozzarella cheese, shredded
DIRECTIONS: Combine bread crumbs & parmesan cheese. Roll chicken in mixture. Spray baking dish with cooking spray. Place chicken in dish and bake 375 for approximately 30 minutes or until chicken is done. Pour sauce over chicken and bake 15 minutes. Sprinkle cheese over chicken mixture and bake an additional 15 minutes.
YIELD: 4 Servings
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Post by carnation037 on Apr 1, 2004 0:14:24 GMT -6
posted by Jay God « Thread started on: Mar 23rd, 2004, 11:31am » <br>
Amaretto Baked Chicken
5 boned chicken breasts 3 tablespoons flour 1 1/2 teaspons salt 1 1/2 teaspoons ground pepper 2 teaspoons paprika 1 tablespoon vegetable oil 3 tablespoons butter 1 1/2 tablespoon dijon mustard 1 can 6 1/4 ounce frozen orange juice 1 cup Amaretto
Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later.
YIELD: 8-10 Servings Jay
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Post by chief_cook2 on Apr 3, 2004 18:35:36 GMT -6
Blackened Chicken
about 1 tbls paprika half as much of these spices...cayenne pepper, oregano, thyme, ground pepper ,onion powder, garlic powder and just a bit of salt......
Butter olive oil 5 or 6 chicken breast
mix up all those spice that makes a blackened seasoning...rub each side of the chicken breast with these spices..use it all don't be cheap..spices mean taste.....heat about 1 tbs. olive oil and 1 tbs. butter in a heave fryin pan...Use the mix of olive oil and butter it's a lot easier to handle as butter burns rather quickly... cook the chicken breast a few minutes on each side until the juices run clear do not overcook unless you fancy rubber dried out chicken.....
you can serve that with spicy red rice.....
red spicy rice
2 cups rice 4 cups chicken broth some butter about 3 tbs. olive oil 1 onion chopped up chili paste
add olive oil and some butter to a pan 1/2 the butter as olive oil...heat that up once it is Hot enough cook up the onion..DO NOT BROWN THE ONION. just cook until the colour changes a bit...add the rice...mix that around until it is coated with the butter and oil....add the chicken broth and cover let it simmer about 5 minutes....after it 'as simmered a bit add chili paste don't be cheap 'ere either add at least 6 tbs....taste the broth see if you fancy to add any spices like garlic, oregano.... If so this is the time to do it......cover and let simmer about 15-20 until the rice is cooked and liquid is gone.....
Chili paste Throw in your blender about 3 cups small red chili at least 1 cup with seeds....1/4 cup vinegar, 1/4 cup chopped garlic, 2 tbs. olive oil, 3/4 cup no fat chicken broth, 1 tsp. Kosher salt...mix that all up in the blender until it is a pasty lookin mess... throw it in a jar and pop it in the fridge it will last several months and is a fabby seasoning..
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Post by chief_cook2 on Apr 4, 2004 14:58:03 GMT -6
GRILLED REUBEN CHICKEN MELTS Yields 4
4 skinless boneless chicken breast halves 2 cups shredded red cabbage 1 1/2 cups (6 ounces) Swiss cheese, shredded 1 large onion, cut into 1/2-inch slices 1 1/4 cups Thousand Island salad dressing, divided 4 French rolls, split
Brush chicken and onion with 1/2 cup salad dressing; set aside. Combine 1/4 cup salad dressing and cabbage; mix well; set aside. Grill chicken over hot coals 5 to 7 minutes on each side or until no longer pink in center. Sprinkle chicken evenly with Swiss cheese during the last minute of grilling. Grill onion 4 to 5 minutes on each side, or until browned and tender. Grill rolls until toasted. Spread toasted sides of rolls with remaining 1/2 cup salad dressing. Place chicken on roll bottoms. Top with onion, cabbage mixture and roll tops. Serve immediately.
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Post by marlaoh on Apr 6, 2004 8:00:21 GMT -6
Chicken Oreganato 7 chicken thighs 2 teaspoons dried oregano salt and pepper to taste 1/4 cup olive oil 1/2 lemon, juiced Directions 1 Preheat oven to 450 degrees F (230 degrees C). 2 Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish. 3 Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature! Makes 6 to 8 servings
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Post by carnation037 on Apr 8, 2004 23:24:48 GMT -6
Cyn New Member « Thread started on: Jun 25th, 2003, 2:57pm » <br> Herb Simmered Chicken Thighs
8 chicken thighs 2 tbl extra virgin olive oil 1-1/2 c chicken broth 1/2 sliced fresh mushrooms 1/4 c each diced green and red pepper 1/2 stalk diced celery pepper salt 1 tsp basil, dried 2 tbl fresh garlic, minced 1 tsp club house spicy pepper medley 1 tsp club house garlic & pepper medley
Browned thighs in olive oil. Add broth with veggies and spices and simmer until cooked throughout on medium heat (~ 30-40 minutes). Remove thighs and thicken sauce for a VERY rich gravy!
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Post by marlaoh on Apr 9, 2004 7:03:30 GMT -6
Chicken Satay
2 tablespoons creamy peanut butter 1/2 cup soy sauce 1/2 cup lemon or lime juice 1 tablespoon brown sugar 2 tablespoons curry powder 2 cloves garlic, chopped 1 teaspoon hot pepper sauce 6 skinless, boneless chicken breast halves - cubed Directions 1 In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. 2 Preheat a grill to high heat. 3 Weave the chicken onto skewers, then grill for 5 minutes per side. Makes 12 servings
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Post by April B. on Apr 13, 2004 10:07:12 GMT -6
Carrabba's Chicken Marsala Serves 4 Marsala Sauce: 1/3 cup butter 1 slice prosciutto, diced 2 teaspoons minced shallots 2 teaspoons minced garlic 2 (4-ounce) cans mushrooms, drained 1/4 cup Marsala wine 1/4 teaspoon ground black pepper 1 cup chicken stock 2 teaspoons cornstarch 1 teaspoon minced fresh parsley 2 tablespoons heavy cream Chicken Spice: 1 1/4 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley 1/4 teaspoon marjoram 1/4 teaspoon garlic powder 4 chicken breasts olive oil Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter; add shallots and garlic and sauté for about 30 seconds. Add Marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes. Dissolve cornstarch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove from heat, cover until needed. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss-cross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the Marsala sauce over each serving of chicken and serve.
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Post by April B. on Apr 13, 2004 10:12:51 GMT -6
Chicken Marsala 4 Tbsp. butter 4 skinless, boneless chicken breast halves, pounded to 1/4" thickness 4 shallots, chopped fine 1/2 lb. mushrooms, sliced 1/4 cup DRY Marsala 1/2 cup heavy cream 1 tsp. lemon juice salt and freshly ground black pepper 1. In lg. skillet, melt 2 tbsp. butter over med. heat, add chicken and saute, turning once, until lightly browned, about 2 minutes on each side. Remove and set aside. 2. Melt remaining butter in pan and add shallots and mushrooms. Cook until mushrooms are lightly browned, 3/5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice, and return to a boil. Season with salt and pepper. 3. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking. Serve with buttered fettucini. Serves 4
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Post by April B. on Apr 13, 2004 14:13:03 GMT -6
Chicken Caruso
3 skinless boneless chicken breasts 1 T butter 1 stalk celery 1 large bottle of meatless spaghetti sauce 1 large bottle of creamy Italian dressing 3 T butter
Cut chicken into bite sized pieces. Saute in butter in large skillet until done. Remove chicken.
Add celery to butter and saute until slightly done, but still slightly crisp. Add spaghetti sauce and dressing and stir well. Add chicken back and simmer on low about 5-10 minutes.
Serve over rice. ;D
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