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Post by carnation037 on Dec 11, 2002 1:45:51 GMT -6
from marlaoh « Thread started on: Oct 11th, 2002, 09:16am » <br>..... Presented by Mary E. Ross
Linguine + Light Alfredo Sauce With Roasted Chicken Breast
recipe Light Alfredo Sauce
12 ounces linguine pasta, cooked according to package instructions, al dente 1 lb. skinless boneless chicken breasts or chicken tenders with tendons removed, grilled or baked 1 teaspoon dried oregano 3/4 teaspoon lemon pepper 1/2 teaspoon garlic powder 1/8 teaspoon salt
1.Season chicken, both sides with oregano garlic powder and lemon pepper and bake at 350 F for 20 to 30 minutes until juices run clear. The amount of time needed to bake or grill tenders is about half that of a breast. Remove chicken from oven and slice into bite size pieces. 2.While chicken is baking, boil water and cook pasta al dente according to package directions. Rinse cooked pasta in hot water, drain well and spray lightly with olive oil cooking spray. 3.Prepare Light Alfredo Sauce
LIGHT ALFREDO SAUCE
2 cups nonfat half and half 1/4 cup plus 2 tablespoons flour or 1/2 cup flour if omitting yolk 1 cup nonfat skim milk 1 egg yolk - optional 1 tablespoon Molly McButter or similar butter seasoning 1/2 teaspoon or more salt white pepper to taste 4 oz. fresh grated Parmesan cheese or Asiago cheese 1/8 teaspoon nutmeg 1 tablespoon fresh lemon juice 2 tablespoons fresh chopped basil - optional 2 tablespoons fresh chopped parsley - optional
1.Pour fat free half-and-half into a large heavy-bottomed saucepan. Adding about a third of the flour at a time, whisk flour briskly into fat free half-and-half, then whisk egg yolk and 1 cup skim milk into the mixture. 2.Bring mixture to gentle boil over medium heat; whisking constantly continue to cook 10 minutes or until sauce thickens. Add salt, pepper, butter flavoring and reduce heat to low add cheese, nutmeg and simmer for 5 minutes, whisking often. 3.Add chicken, lemon juice and fresh herbs to sauce continue to simmer another 2 to 3 minutes until all ingredients are heated through. Adjust seasoning if necessary. 4.To serve; divide linguini into four servings and top each serving with 1½ - 2 cups sauce or toss linguini together with sauce and divide into four servings. Top with 1 tablespoon grated cheese and fresh chopped parsley. Yield four servings each at approximately 690 calories; 10.5 grams total fat; 6 grams saturated fat; 132 milligrams cholesterol; 90 grams carbohydrate; 2.5 grams dietary fiber; 55 grams protein; 713 1089 milligrams sodium.
High fat version contains 948 calories vs. 690 and 42 grams fat vs. 10.5
Cook's Note: For a more dramatic presentation rather than adding the chicken to the sauce, slice hot roasted chicken breast on the diagonal and fanned out on top of noodles and sauce. Top with 1 tablespoon grated cheese and fresh parsley.
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Post by carnation037 on Dec 11, 2002 1:49:38 GMT -6
from Shortcake « Thread started on: Oct 11th, 2002, 10:59pm » <br>..... www.girard248.org/Recipes/restaurant_recipes.htmKraft Shake'n Bake (Original) Oven Baked Chicken 1/2 cup plus 1 tablespoon corn flake crumbs 2 teaspoons all-purpose flour 1 teaspoon salt 1/3 teaspoon paprika 1/4 teaspoon sugar scant 1/4 teaspoon garlic powder scant 1/4 teaspoon onion powder 1. Combine all ingredients in a small bowl and stir to combine. 2. Prepare chicken following the same technique as described on the box of the original mix using 2 1/2 lb. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lb. boneless skinless chicken breast halves Preheat your oven to 400 degrees, then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps as described on the original package: "Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15x10x1-inch baking pan until cooked through -- BONE-IN: 45 minutes/BONELESS: 20 minutes" Serves 4.
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Post by carnation037 on Dec 11, 2002 1:53:00 GMT -6
from marlaoh « Thread started on: Oct 17th, 2002, 11:08am » <br>.....
Chicken and Dumplings II
1 (4 pound) whole chicken 3 cups water 3 cubes chicken bouillon 1 pinch poultry seasoning 1 pinch dried thyme 1 dash garlic powder 1 pinch dried sage 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 onion, chopped 1 1/2 cups chopped celery 1 cup chopped carrots 2 potatoes, cubed 1/4 cup chopped green bell pepper 1/4 cup chopped tomatoes 1 (10.75 ounce) can condensed chicken broth 2 tablespoons all-purpose flour salt and pepper to taste 2 cups buttermilk baking mix 1/8 teaspoon chopped fresh parsley 1/4 teaspoon ground black pepper 1 cup milk
1. In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done. 2 In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes. 3 Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve. Makes 6 to 8 servings.
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Post by carnation037 on Dec 11, 2002 1:58:38 GMT -6
from Mai « Thread started on: Oct 22nd, 2002, 1:52pm » <br>.....
Remember to reserve the drippings from the bottom of the pan. You will use them to make the gravy.
Lemon-Sage Turkey With Wild-Mushroom Gravy
3 tablespoons grated lemon rind 1/4 cup fresh lemon juice 3 tablespoons dried thyme 2 tablespoons dried rubbed sage 1 tablespoon cracked black pepper 1 teaspoon salt 1 (12-pound) fresh or frozen turkey, thawed 2 (16-ounce) cans fat-free, less-sodium chicken broth Cooking spray
Combine first 6 ingredients; set aside. Remove and discard giblets from turkey, reserving neck for gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey. Rub spice mixture under loosened skin; rub into the body cavity. Preheat oven to 350 degrees F. Pour 1 can of broth in bottom of a shallow roasting pan. Place turkey, breast side up, on a rack coated with cooking spray. Place rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees F for 1 1/2 hours. Carefully pour 1 can of broth into pan. Bake an additional 1 1/2 hours or until thermometer registers 180 degrees F. Remove turkey from oven; reserve pan drippings to make gravy. Cover turkey loosely with foil; let stand 15 to 20 minutes. Discard skin. Serve with Wild-Mushroom Gravy. Serving size: 6 ounces turkey and 1/4 cup gravy
Wild-Mushroom
If your pan doesn't yield enough drippings, add water or chicken broth.
Pan drippings 2 cups water 3/4 cup thinly sliced shallots 1/2 cup thinly sliced carrot 1 turkey neck 1 cup sliced button mushrooms 1 cup thinly sliced shiitake mushroom caps (about 3 1/2 ounces) 5 tablespoons all-purpose flour 1 teaspoon red currant jelly 1/4 teaspoon black pepper
Place a large zip-top plastic bag inside a 4-cup measure. Pour drippings from turkey roasting pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 cups, stopping before fat layer reaches opening. Reserve 2 tablespoons fat in bag; set aside. Combine water, shallots, carrot, and turkey neck in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain cooking liquid though a sieve over a bowl, reserving 3/4 cup cooking liquid. Discard solids, reserving turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to defatted 2 cups drippings in 4-cup measure. Heat reserved 2 tablespoons fat in a medium saucepan over medium heat. Add mushrooms; sauté 2 minutes. Add flour; cook 1 minute. Gradually add cooking liquid mixture; cook 10 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in jelly and pepper. Serving size: 1/4 cup
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Post by carnation037 on Dec 11, 2002 2:02:32 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Oct 26th, 2002, 4:28pm » <br>.....
Chicken Breasts Alfredo w/ Cheese Sauce
6 skinless, boneless chicken breast halves (about 1 1/2 pounds) 1/2 cup all-purpose flour 3 large eggs, beaten 3 tablespoons water 1/2 cup Romano cheese 1/4 cup chopped flat leaf (Italian) parsley 1/2 teaspoon salt 1 cup fine bread crumbs 3 tablespoons butter or margarine 2 tablespoons vegetable oil Cheese Sauce (recipe follows) 6 slices mozzarella cheese
Coat chicken in flour. Mix eggs, water, Romano cheese, parsley, and salt together. Dip chicken in egg mixture; then, into bread crumbs. Heat butter and oil in large skillet. Cook chicken breasts over medium heat until brown, about 15 minutes. Transfer chicken to 11 x 7-inch baking dish. Preheat oven to 425*F (220*C). Make cheese sauce and spoon over chicken. Top each piece with a slice mozzarella cheese. Bake until cheese melts and chicken is tender, about 8 minutes. Makes 6 servings.
Cheese Sauce
1 cup whipping cream 1/4 cup water 1/4 cup butter or margarine 1/2 cup grated Romano cheese 1/4 cup snipped parsley
Heat cream, water, and butter in a 1-quart saucepan until butter melts. Add cheese; stir over medium heat for 5 minutes. Stir in parsley. Makes about 2 cups.
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Post by carnation037 on Dec 11, 2002 2:10:32 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Oct 30th, 2002, 4:56pm » <br>.....
Low Carb, Smoked Gouda Suffed Chicken Wrapped
4 boneless chicken breasts 3 T. butter salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1/2 tsp. paprika 1/4 tsp. cayenne 1/2 C. smoked gouda cheese 4 slices bacon
Preheat oven to 350 degrees F. Flatten each chicken breast to 1/4-inch thickness. Combine pepper, garlic powder, paprika and the cayenne together in a small bowl and spread evenly on both sides of the chicken breasts. Salt to taste. Cut the smoked Gouda into small pieces and place one quarter of the cheese on each breast. Press down firmly and roll the breast starting with the narrow end. Wrap each chicken breast with one piece of bacon. Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp. Place the four chicken rolls in a baking dish and bake at 350 degrees for 20 minutes. Serve immediately. Makes 4 servings.
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Post by carnation037 on Dec 11, 2002 2:20:05 GMT -6
from Chris « Thread started on: Oct 31st, 2002, 09:06am » <br>.....
Chicken Marsala
1/4 c. all-purpose flour 1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 tsp. dried oregano 4 skinless & boneless chicken breast halves, pounded to 1/4" thick 4 tbl. butter 4 tbl. olive oil 2 whole containers sliced mushrooms 1 c. marsala wine 1/2 c. dry sherry
Coat the flattened chicken pieces in the flour, oregano, salt and pepper mixture in a plastic baggie. Melt butter and oil in a large skillet over medium heat. Place chicken pieces in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. Cover skillet and simmer 10 to 30 minutes, turning once, until the chicken is no longer pink and the juices run clear. Serve with either egg noodles or boiled new potatoes. Serves 4.
YUMMY!!
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Post by carnation037 on Dec 11, 2002 2:24:03 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 2nd, 2002, 4:07pm » <br>.....
These serve as a great appetizer, but I've also used it as a meal (the serving size would probably be different)! They are unbeleivable. I've received so many compliments on them.
Mahogany Chicken Wings
1/2 cup ketchup 1/4 cup honey 1/2 cup soy sauce 2 garlic cloves or bottled garlic 5 to 6 lbs. frozen chicken wings
1. Mix ingredients. 2. Pour over wings. 3. Make a single layer of wings on baking sheet. 4. Cook for 1 hour at 400 degrees. Makes 5 - 6 servings.
1 hour 15 minutes (15 min prep, 1 hr cooking)
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Post by carnation037 on Dec 11, 2002 2:40:53 GMT -6
from marlaoh « Thread started on: Nov 6th, 2002, 12:48pm » <br>..... Browned chicken breasts simmer in a creamy asparagus sauce, making a perfect saucy accompaniment for pasta or rice.
Lemon Asparagus Chicken
1 tbsp. vegetable oil 4 boneless chicken breast halves 1 can cream of asparagus soup 1/4 cup milk 1 tbsp. lemon juice 1/8 tsp. pepper
HEAT oil in skillet. Add chicken and cook until browned. ADD soup, milk, lemon juice and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Garnish with lemon slices if desired. Makes 4 servings. Prep/Cook Time: 20 min
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Post by carnation037 on Dec 11, 2002 2:45:49 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 8th, 2002, 10:11pm » <br>.....
Penne with Chicken, Peas and Peppers
5 c penne or other tube pasta 1 c chicken stock 2 c frozen green peas, thawed 2 T olive oil 2 clv garlic, minced 2 red bell peppers, seeded and diced 1 1/2 lb boneless skinless chicken breast halves 1/2 c Romano or Parmesan cheese, grated
Cut chicken into 1/2 inch pieces. Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside. Combine stock and 1 cup peas in a food processor or blender and process until smooth. Set aside. Heat oil in a heavy nonstick skillet over medium high heat. Saute garlic 30 seconds. Add bell pepper and chicken and saute 4 minutes, stirring occasionally, or until chicken is cooked throughout. Add pea purée, whole peas and salt and pepper to taste. Stir well. Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly. Stir in cheese and toss well before serving. Makes 8 servings.
Nutritional information: 373 calories, 6 g fat, 30 g protein, 47 g carbohydrates, 52 mg cholesterol, 236 mg sodium, 4 g fiber.
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Post by carnation037 on Dec 11, 2002 2:50:19 GMT -6
from marlaoh « Thread started on: Nov 10th, 2002, 11:26am » <br>.....
Simple and delicious!
SanFrancisco Chicken
4 - 6 Boneless chicken breasts (or boneless pork chops) 3 cloves garlic, minced (or 1/2 tsp. garlic powder) 4 tbsp. soy sauce 3 tbsp. packed brown sugar 1 1/2 c. chicken broth 1 tbsp. cornstarch
Lightly brown chicken breasts in a small amount of oil. Remove from pan and add garlic, soy sauce, brown sugar and 1 c. chicken broth. Stir to mix and return chicken to pan and cover. Simmer for a few minutes until the chicken is done ( 15-20 minutes or so). Remove chicken again and add remaining broth which has been mixed with cornstarch. Bring to a boil to thicken and return chicken to the pan, coating it well. Serves 4.
You can double the sauce and serve it over rice or noodles.
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Post by carnation037 on Dec 11, 2002 3:07:34 GMT -6
from marlaoh « Thread started on: Nov 10th, 2002, 11:27am » <br>..... www.recipegoldmine.comPosted by Tiffany at recipegoldmine.com Smoked Gouda Stuffed Chicken with Apples 4 boneless, skinless chicken breasts 4 oz. smoked Gouda cheese, grated 1 C. apple cider 1/2 C. chicken broth 2 apples (any variety), peeled, cored, cut into slices 2 T. honey 1 tsp. minced garlic 1 T. minced fresh rosemary Rosemary sprigs for garnish Cut a 2 inch slit in the sides of each chicken breast and stuff with the grated cheese.
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Post by carnation037 on Dec 11, 2002 3:10:19 GMT -6
I found this one at recipe gold mine when I went searching for the rest of the directions to the previous recipe. www.recipegoldmine.com/lowcarb/lowcarb22.htmlSmoked Gouda Stuffed Chicken Wrapped in Bacon 4 boneless chicken breasts 3 tbsp. butter salt 1/2 tsp. ground black pepper 1/2 tsp. garlic powder 1/2 tsp. paprika 1/4 tsp. cayenne pepper 1/2 c. smoked gouda cheese 4 slices bacon Preheat oven to 350. Flatten each chicken breast to 1/4" thickness. Combine pepper, garlic powder, paprika and cayenne pepper together in a small bowl. Spread evenly on both sides of the chicken breasts. Salt to taste. Cut the smoked Gouda into small pieces. Place one quarter of the cheese on each breast. Roll the breasts, starting with the narrow end, pressing down firmly. Wrap each chicken breast with one piece of bacon. Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp. Place the four chicken rolls in a baking dish. Bake for 20 minutes. Serve immediately. Makes 4 servings. Per Serving: 218 Cal (49% from Fat, 49% from Protein, 1% from Carb); 26 g Protein; 12 g Tot Fat; 1 g Carb; 0 g Fiber; 17 mg Calcium; 1 mg Iron; 150 mg Sodium; 95 mg Cholesterol
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Post by carnation037 on Dec 11, 2002 3:15:03 GMT -6
from marlaoh « Thread started on: Nov 11th, 2002, 07:56am » <br>..... from MaryLee @www,iwon.com
Mary's Pecan Crusted Chicken
4 skinless, boneless chicken breasts 2 eggs 1/4 cup milk 1/2 cup all-purpose flour 1 tablespoon poultry seasoning 1 1/2 tablespoons ground cinnamon 1 cup chopped pecans 1 pinch white sugar salt to taste ground black pepper to taste 2 tablespoons light olive oil
1 In a small bowl, mix the eggs with the milk. Set aside. 2 In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper. 3 Dip the chicken in the egg mix, and roll in the pecan mix. 4 Fry in hot olive oil until golden, about 6 minutes or so. Check to make sure pecans don't burn. Place on paper towel to drain. Makes 4 servings.
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Post by carnation037 on Dec 11, 2002 3:27:36 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 11th, 2002, 6:14pm » <br>..... Oven roasting brings out garlic's mellow side, a pleasing flavor enhancer for chicken breasts.
Caramelized Garlic Chicken
2 teaspoons olive oil 4 garlic cloves, minced 4 teaspoons brown sugar 4 boneless skinless chicken breast halves
Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray. Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed. Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear. Makes 4 servings. Prep Time: 30 Minutes
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Post by carnation037 on Dec 11, 2002 3:35:52 GMT -6
from marlaoh « Thread started on: Nov 12th, 2002, 07:45am » <br>.....
Presented by Becky Low "It's ready in 30 minutes, but family and guests will think you spent hours! Great recipe for November turkey buys. "
Turkey Parmigiana
1 egg 1 tablespoon water 1/2 cup seasoned dry bread crumbs 2 tablespoons grated Parmesan cheese 1-1 1/2 pounds uncooked turkey breast 1 cup spaghetti sauce 1 cup shredded part-skim mozzarella cheese cooked egg noodles
Preheat oven to 400 F. Spray a baking dish with non-stick spray. In a shallow bowl, beat egg with water. In a second bowl, combine breadcrumbs and Parmesan cheese. Slice turkey breast into 1/2" thick slices. Dip slices in beaten egg and then into crumbs. Place on greased baking dish. Bake 8-10 minutes. Pour spaghetti sauce over cutlets, top with shredded mozzarella cheese. Bake an additional 8-10 minutes or until internal temperature of the thickest cutlet is at least 165 F. Serve over cooked egg noodles. Recipe serves 4.
VARIATION - Smokey Portabella Mushroom and Turkey: Prepare turkey cutlet as above. Bake first 8-10 minutes. Place slices of portabella mushrooms on turkey cutlets and a slice of smoky Gouda cheese. Substitute spaghetti sauce with 1 cup cream-of-mushroom soup (dilute soup before hand with equal parts milk). Bake additional 8-10 minutes or, once again, until internal temperature of thickest turkey cutlet reaches at least 165 F. Serve on a bed of noodles, cooked rice, or pilaf.
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Post by carnation037 on Dec 11, 2002 3:39:32 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 12th, 2002, 8:10pm » <br>.....
Chicken Quesadillas & Fiesta Rice
1 lb. boneless chicken breasts, cubed 1 can Campbell's(R) Cheddar Cheese Soup 1/2 cup Pace® Chunky Salsa OR Picante Sauce 10 flour tortillas (8'') Fiesta Rice
PREHEAT oven to 425 degrees F. COOK chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. SPREAD about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. BAKE 5 min. or until hot. Serve with Fiesta Rice. Serves 4.
Fiesta Rice: Heat 1 can Campbell's® Condensed Chicken Broth 1/2 cup water and 1/2 cup Pace® Chunky Salsa in saucepan to boil. Stir in 2 cups uncooked Minute® White Rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
Prep/Cook Time 20 min.
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Post by carnation037 on Dec 11, 2002 3:49:10 GMT -6
from Bunnie « Thread started on: Nov 13th, 2002, 12:00pm » <br>.....
Message is divided into part 1 and part 2. The original will not fit into message box, it is too long. NOTE: No matter what I tried, I couldn't transfer the recipe to this site as it was copied originally. If you can't figure it out, email me and I'll snail mail it to you. Or it could be emailed.
Wearever Chicken Bucket Recipe, part 1
The Basic Coating: Dip food to be fried into Milk/Egg Wash, then into Seasoned Flour. Use the Basic Seasoned Flour for chicken, and one of the variations for the other foods. Do not use a batter coating.
For a crisper, darker brown crust, substitute dry bread crumbs (homemade or prepared) for the flour.
Milk/Egg Wash: Blend together: ½ cup milk 1 egg, beaten
One recipe is enough for two to three pounds of chicken. Leftovers can be refrigerated and used later.
Note: For the purposes of those observing Kashruth, make the following changes: Combine ¼ cup water, 1 egg; beat thoroughly. Make the substitution as necessary throughout the book where Milk/Egg Wash is used.
Basic Seasoned Flour: Blend together: 1 cup flour 1 tablespoon salt 1-1/2 teaspoons pepper (or to taste) 1 teaspoon poultry seasoning
Seasoned Flour Variations: Use one of the suggestions listed here or create your own Seasoned Flour. How much or how little of a spice or herb to use is essentially a question of personal taste arrived at by experimentation. Start out with a little and increase as desired.
Blend together: 1 cup flour 2 teaspoons salt Pepper to taste ¼ teaspoon of one of the following:
Basil—carrots, eggplant, pork, white potatoes Celery salt—onions, fish Chervil—carrots, eggplant, pork, fish Cinnamon—carrots, sweet potatoes Cloves—carrots, sweet potatoes Dill—carrots, white potatoes, fish Garlic salt—chicken livers, pork Marjoram—chicken livers, carrots, eggplant, pork, fish Nutmeg—carrots, sweet potatoes Oregano—carrots, onions, pork, white potatoes Rosemary—chicken livers, pork, white potatoes, fish Sage—chicken livers, carrots, eggplant, onions Thyme—chicken livers, carrots, onions, pork, white potatoes
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Post by carnation037 on Dec 11, 2002 3:59:18 GMT -6
from Bunnie « Thread started on: Nov 13th, 2002, 12:41pm » <br>..... NOTE: No matter what I tried, I couldn't transfer the recipe to this site as it was copied originally. If you can't figure it out, email me and I'll snail mail it to you. Or it could be emailed. Wearever Chicken Bucket Recipe, part 2 Pressure Fried Chicken IT IS IMPORTANT TO USE THE CORRECT NUMBER AND SIZE OF CHICKEN PIECES IN ORDER TO ACHIEVE PROPER COOKING. Please follow these instructions carefully. 1. Trim excess fat from chicken pieces. (If chicken has been frozen, thaw completely before using). 2. Since chicken parts vary in size, it is generally necessary to cut some parts—even when using pre-cut chicken from your butcher. Examples: breast halves are generally larger than other parts, thus should be cut in half. A combination of thigh/leg should be divided into two pieces. 3. Trimmed and cleaned chicken pieces, cut to the proper size for Pressure Frying will generally vary in weight as shown below. Use this information as a guide to determine number of pieces to cook at one time. Chicken parts small pieces large pieces Breasts 2-3 3 ½ -5<br>Leg 2 ½ – 3 ½ 4-5 Thigh 2 ½ – 3 3 ½ -4 ½ Wing 1 ½-2 2 ½-4<br>Back 1 ½-2 2 ½-5<br> 4. Dip Chicken pieces in Milk/Egg Wash; roll or toss in Basic Seasoned Flour; shake off excess. Pressure Frying 1. Pour vegetable oil into Cooker up to Oil Level Line; heat oil at setting #9 for 10-11 minutes (to 375 degrees). 2. Using tongs, add chicken pieces, one at a time; follow the chart below, and refer to the HOW TO PRESSURE FRY on next page for detailed instructions. PIECES Total - Setting #9 - Setting #6 Size Number-pounds-Brown in Oil- Cook Small 7-11 1 ¼-1 ¾ 4 min. 12 min. Large 5-8 1 ¼-1 ¾ 5 min. 12 min. How to Pressure Fry 1. Pour vegetable oil into Cooker up to Oil Level Line. 2. Set dial on Heat Control Probe at OFF. Plug Probe firmly into socket on side of Cooker, the plug cord into 110-120 volt AC wall outlet. 3. Set Probe at #9; preheat oil about 10-11 minutes (oil should be 375 degrees F). CAUTION: Do not leave cooker unattended. Oil could overheat! 4. TO BROWN: Keep Probe set at #9; gently place prepared foods in hot oil using tongs or slotted spoon. Larger foods such as chicken pieces, croquettes, should be placed in the oil one at a time Smaller foods such as vegetable pieces, chicken livers, should be placed on a slotted spoon (4-5 pieces), then added to oil. 5. To cook: a. Place dry Gasket in Cover; moisten top surface of Gasket with drop of vegetable oil or dampened sponge to ensure proper seal. b. After browning, slide Assembled Cover onto Cooker with Clamp at right angles to Brackets. Hold Cover by the Knob and turn entire cover COUNTER CLOCKWISE until Clamp is positioned under Brackets; turn Knob CLOCKWISE until tightened and Clamp is held securely in place under Brackets. c. Turn Probe to #5 - #7; cook as indicated in charts or individual recipes. WHEN PRESSURE FRYING , TIMING STARTS AS SOON AS COVER IS IN PLACE. Movement of Pressure Regulator and/or blinking of Probe Light are not indicators for cooking—refer to charts and recipes. 6. At end of cooking, turn Probe to OFF; insert tines of fork under Pressure Regulator and TILT REGULATOR SLIGHTLY (but do not remove) to reduce pressure inside Cooker. DO NOT use cold water to reduce pressure. 7. When all pressure is gone from inside of cooker, (with hot pads to protect hands) turn Knob COUNTER CLOCKWISE until Clamp rests on Cover. Hold Cover by Knob and turn entire cover COUNTER CLOCKWISE until Clamp is clear of Brackets; remove Cover; remove food; drain. another post by bunnie, if you need to reach her regarding the recipe above: whatscookin.proboards4.com/index.cgi?board=Holiday&action=display&n=1&thread=13412
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Post by carnation037 on Dec 11, 2002 4:03:04 GMT -6
from marlaoh « Thread started on: Nov 14th, 2002, 08:08am » <br>.....
Bacon Chicken and Dumplings
3 slices bacon 3 large potatoes, peeled and diced 1 onion, diced 4 skinless, boneless chicken breast halves - diced 3 cups chicken broth 1 teaspoon poultry seasoning salt and pepper to taste 1 (15.25 ounce) can whole kernel corn, drained and rinsed 3 cups half-and-half 1 1/2 cups biscuit mix 1 cup milk
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet. Add potatoes, onion and chicken to bacon drippings and saute for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn and simmer all together for 15 minutes. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot. Makes 8 servings.
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Post by carnation037 on Dec 11, 2002 4:07:55 GMT -6
from marlaoh « Thread started on: Nov 14th, 2002, 08:13am »<br>.....
Stuffed Cornish Hens with Apple Brandy Sauce
2/3 cup coarsely chopped onion 2/3 cup coarsely chopped celery 2/3 cup coarsely chopped carrot 1/4 cup raisins 1/4 cup water 1 tsp. instant chicken bouillon granules 1/8 tsp. pepper 1 cup coarsely chopped cooking apple, unpeeled, such as Jonathan or Rome Beauty 2, 1 to 1 1/2lb. Cornish game hens, halved lengthwise 1/4 cup toasted almonds Apple Brandy Sauce (see recipe below)
Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple. Spoon stuffing into 4 mounds on the bottom of a greased 13x9x2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour. Uncover hens; brush with some of the Apple/Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more, or until hens are tender and an instant-read thermometer registers 180 degrees F, brushing once or twice with more sauce. Using a wide spatula, transfer hens with stuffing to dinner plates. Sprinkle with almonds. Heat remaining sauce until bubbly and pass at the table. Makes 4 main dish servings.
Apple/Brandy Sauce:
1 cup apple juice 4 tsp. cornstarch 1 tbsp. brown sugar 1/4 tsp. ground cinnamon 4 tsp. brandy, if desired
In a small saucepan combine the apple juice, cornstarch, brown sugar, and cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in brandy, if desired. Set aside.
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Post by carnation037 on Dec 11, 2002 4:11:21 GMT -6
from marlaoh « Thread started on: Nov 15th, 2002, 07:43am » <br>..... Source: Ty Fredrickson
Turkey Osso Buco
2 teaspoons vegetable oil 2 turkey legs salt and pepper to taste (option: add 2 cloves of minced garlic to the seasoning) 1 cup white wine or chicken stock 1 cup red wine or beef stock 1 yellow onion, finely diced 1 tomato, finely diced ½ cup celery, finely diced ½ cup carrot, finely diced 2 bay leaves 2 teaspoons fresh parsley, chopped 1 sprig fresh rosemary 1 tablespoon fresh basil, chopped
Place the oil in a heavy pan over medium-high heat. Season the turkey legs with salt and pepper to taste, and then cook in the hot pan for approximately 5 minutes, being sure to brown on all sides. Combine the remaining ingredients and pour over the turkey into a deep baking pan or casserole dish and bake, uncovered, for one hour at 325-degrees. Reduce the heat to 300-degrees, cover the baking pan or casserole dish, and cook for another hour.
To serve* Spoon the sauce over mashed potatoes and top with chopped basil and serve with the turkey. Serves 2.
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Post by carnation037 on Dec 11, 2002 4:15:18 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 17th, 2002, 12:10am » <br>..... Down-home flavors of chicken and stuffing are paired with a perfect creamy and cheesy gravy.
Chicken & Stuffing Skillet
1 tbsp. butter OR margarine 4 boneless chicken breast halves 1 box (6 oz.) Pepperidge Farm Farmhouse One Step Chicken Flavored Stuffing Mix 1 can (10 3/4 oz.) your favorite Campbell's® Cream Soup * 1/2 cup milk 1/2 cup shredded Cheddar cheese
HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken. PREPARE stuffing in skillet according to pkg. directions except let stand 2 min. TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through. . Makes 4 servings. Prep/Cook Time: 20 min *Delicious with Campbell's® Cream of Celery, Cream of Chicken or Cream of Mushroom Soup.
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Post by carnation037 on Dec 11, 2002 4:21:57 GMT -6
from marlaoh « Thread started on: Sep 3rd, 2002, 10:40am » <br>.....
Chicken Cordon Bleu
4 skinless, boneless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon ground black pepper 6 slices Swiss cheese 4 slices cooked ham 1/2 cup seasoned bread crumbs
1 Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. 2 Pound chicken breasts to 1/4 inch thickness. 3 Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. 4 Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately. Makes 4 servings.
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Post by carnation037 on Dec 11, 2002 4:30:37 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 17th, 2002, 11:44pm » <br>.....
Weird name, huh? This is a recipe for a dish that goes great in Enchilladas and Burritos, as well as on top of Nacho Chips.
Chicken Enchurricho Filling
4 boneles, skinless chicken breasts (1.5 - 2 lbs) 1 bag of "boil in a bag" rice 1/4 Cup chopped onion (or 1/8 Cup onion flakes) Salsa (approx 1 - 2 cups) Sour Cream (approx 1/2 cup - 1 cup) Salt (to taste) Pepper (to taste)
Add 1.5 to 2 quarts water to your pot. Place the bag of rice in the water and bring it to a boil. While you are waiting, cut the chicken breasts in half. Once cut, add the chunks of chicken breast and onions to the water and rice. Let it boil for roughly ten minutes - until the chicken is done. Drain the water. With two forks, shred the chicken (use one fork to hold the chicken and the other to shred it). It is easiest to shred the chicken by pulling the fork against the grain. Put chicken in a large pan. Add the Salsa, Rice, and Sour Cream. Heat thoroughly as you mix. Add Salt and Pepper to taste.
For Enchilladas, place spoonful or two of the filling onto a tortilla. Add some cheddar cheese. Fold it up and hold it together with a tooth pick. Melt butter in a fry pan, and fry the enchillada on all sides.
For Burritos, follow the steps for Enchilladas but do not fry them.
And for Nachos, simply put nacho chips on a plate. Then top with filling, add cheese. Add another layer of chips, filling and cheese, and enjoy.
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Post by carnation037 on Dec 11, 2002 4:36:19 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 18th, 2002, 12:19am » <br>.....
Barbecued Chicken Pasta
10 oz Rigatoni, Mostaccioli or other medium pasta shape, uncooked 1 tbsp vegetable oil 4 oz boneless, skinless chicken breast, cut into 1/2-inch cubes 1/4 cup thin julienne of green bell pepper 1/4 cup thin julienne of red onion 1 tsp finely chopped garlic 1/2 cup Marinara or tomato sauce, preferably homemade 1/4 cup hickory-smoked barbecue sauce 1/2 cup grated provolone cheese 1/2 cup grated smoked gouda cheese 3 scallions, trimmed and sliced thin 1/4 cup (loosely packed) whole cilantro leaves
Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add Marinara sauce and barbecue sauce and heat just to boiling. Remove from heat. Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta. Transfer pasta to a serving bowl and top with scallions and cilantro. Yield: 4 servings Each Serving Provides: 722 Calories , 33.1 g Protein , 109 g Carbohydrates , 16.6 g Fat , 46.5 mg Cholesterol , 595 mg Sodium , Calories from Fat 21%
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Post by carnation037 on Dec 11, 2002 4:47:00 GMT -6
from marlaoh « Thread started on: Nov 21st, 2002, 08:02am » <br>.....
Almond Sauce Chicken Breasts
4 skinless, boneless chicken breast halves salt and pepper to taste 1 egg 1/2 cup water 2 cups finely chopped almonds 1/4 cup butter 3 tablespoons olive oil 1 pound fresh mushrooms 1 onion, sliced into rings 2 cloves garlic, crushed 1 cup heavy cream 1/4 cup almond paste 1/2 teaspoon freshly ground nutmeg
1 Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds. 2 Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish. 3 Preheat oven to 350 degrees F (175 degrees C). 4 In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken. 5 In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions. 6 Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside. Makes 4 servings.
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Post by carnation037 on Dec 11, 2002 4:50:57 GMT -6
from Baking_Bud « Thread started on: Nov 22nd, 2002, 9:57pm » <br>.....
Honey Glazed Chicken Breasts
6 boneless skinless chicken breast halves (1 3/4 pounds) 1/2 cup orange juice 1/2 cup honey 2 tablespoons lemon juice 1/4 teaspoon salt
Directions: Heat oven to 375ºF. Grease a 13x9x2" pan. Place chicken in pan. Mix remaining ingredients and pour over chicken. Cover and bake 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Post by carnation037 on Dec 11, 2002 4:54:14 GMT -6
from carnation037 « Thread started on: Nov 23rd, 2002, 02:05am » <br>.....
Honey Baked Chicken
3 or 4 lbs. chicken, cut up 1/2 c. melted butter or margarine 1/2 c. honey 1 tsp. salt 1/4 c. prepared yellow mustard 1 tsp. curry powder
Place the chicken in a 13x9x2" baking pan. Mix together the butter, honey, salt, mustard and curry and pour over the chicken. Bake at 350 for 1 1/4 hours, basting every 15 minutes.
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Post by carnation037 on Dec 11, 2002 4:57:53 GMT -6
from Baking_Bud « Thread started on: Nov 24th, 2002, 02:44am » <br>..... (Oldie from the past!)
Chicken Catalina
1 (4 - 5 pc. pkg.) boneless, skinless chicken breasts (or your favortie pieces) 1 lg. bottle Catalina dressing 1 pkg. dry Onion soup mix 1 (8-10 oz.) jar preserves or jam (apricot or peach)
Preheat oven to 350. Greas a 9x13x2" baking pan. Place chicken in the pan. Mix the last three ingredients and pour over the chicken. Bake, uncovered, for 1 hr 15 minutes. Serves 4 - 5, depending on how many breasts you use.
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