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Post by April B. on Apr 13, 2004 14:52:47 GMT -6
Roasting Hen with Greek Seasoning Blend
Roasting Hen Serves 4 to 6
Ingredients l (5 to 8 pound) roasting hen 1/3 cup Greek seasoning 6 tablespoons butter, melted 3 tablespoons olive oil 2 cups chicken broth 2 tablespoons butter
Directions
Preheat oven to 350 degrees. Remove giblets, etc. from chicken cavity. Thoroughly wash chicken and pat dry with paper towels. Gently separate (without tearing) the skin from the chicken breast. Rub a generous amount of Greek seasoning between the skin and the chicken breast. Add remainder of seasoning to melted butter and olive oil for basting. Stand the chicken on the vertical roaster (when the chicken is properly "seated" it will look as though it is an unfortunate participant in a hold-up) and place in large roasting pan. Baste thoroughly with butter, oil and seasoning mixture and put in oven. It may be necessary to remove one rack from the oven for clearance.
Bake the chicken at 350 (reducing temperature to 325 if there is too much splattering) for approximately 20 minutes per pound, or until the legs move easily and the juices from the joints, when pricked, run clear. Baste every 15-20 minutes. When chicken is done, remove roaster and chicken to a large cutting board. Cool 10 to 15 minutes before carving. While chicken cools, place roasting pan on stove top. Remove all but 3 tablespoons of drippings and with pan over medium high heat, add chicken broth and cook until liquid is reduced by one third. Stir in remaining 2 tablespoons butter and serve with sliced chicken.
*******
Greek Seasoning Blend Ingredients
2 teaspoons salt 2 teaspoons dried oregano 1-1/2 teaspoons onion powder 1-1/2 teaspoons garlic powder 1 teaspoon cornstarch 1 teaspoon pepper 1 teaspoon beef-flavored bouillon granules 1 teaspoon dried parsley flakes 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Directions
Combine all ingredients; store in an airtight container. Serve with steaks, pork chops, chicken, or fish. ;D
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Post by April B. on Apr 16, 2004 7:04:22 GMT -6
Easy Herb Chicken Bake Serves 4
Ingredients 3 pounds chicken parts or bone-in breast halves 1/2 cup fine dry bread crumbs 1/2 cup Parmesan cheese 2 teaspoons parsley flakes 1 teaspoon salt 1/2 teaspoon dried leaf oregano, crumbled 1/2 teaspoon dried leaf thyme, crumbled 1/4 teaspoon pepper 1/4 cup melted butter butter, unmelted
Directions
Remove skin from the chicken. Combine bread crumbs, Parmesan cheese, parsley flakes, salt, oregano, thyme, and pepper. Dip chicken in melted butter then coat with crumb mixture. Arrange chicken in a single layer, not touching, in a greased shallow baking dish. Dot with butter. Bake at 350°F for about 1 hour, or until chicken is tender and juices run clear. ;D ;D
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Post by chief_cook2 on Apr 17, 2004 12:29:12 GMT -6
@@@@@ Excellent Chicken Wings
3 pounds chicken wings (frozen or fresh) Mix together: 1/2 cup oil 1 cup soy sauce 1 t. ginger 1 t. lemon juice
Sprinkle wings with garlic salt. Pour sauce over wings. Refrigerate for 24 hours. Spread wings on a cookie sheet and sprinkle with paprika. Bake at 350 for 45 minutes. Turn once after 30 minutes. Then bake at 450 for 10 more minutes.
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Post by chief_cook2 on Apr 18, 2004 14:52:02 GMT -6
HONEY MUSTARD CHICKEN in a PACKET
4 skinless, boneless chicken breasts 4 potatoes, quartered lengthwise 1 bell pepper, cut into 8 strips 8 to 12 tablespoons honey mustard barbecue sauce 4 pieces (12-inch long) aluminum foil
Place each breast on a piece of foil. Salt and pepper to taste. Place 4 potato quarters and 2 strips bell pepper on each breast. Cover with 2 to 3 tablespoons barbecue sauce. Wrap in foil, and place in baking dish. Bake at 350º for 45 minutes or until done.
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Post by chief_cook2 on Apr 19, 2004 14:00:12 GMT -6
@@@@@ Cherry-Glazed Baked Chicken
4 16 ounces each cans pitted dark sweet cherries 1/4 cup olive oil 1 1/2 cups chopped onion 1/3 cup chopped garlic 1 cup honey 1/2 cup rice vinegar 3 teaspoons hot mustard 1 tablespoon ground ginger 2 teaspoons salt 1 teaspoon pepper 1 2/3 cups (8 ounces) dried tart cherries 24 boneless skinless chicken breast halves salt and pepper 24 sprigs fresh rosemary for garnish
Preheat oven to 350 ºF. Make the glaze: Drain the pitted, dark sweet cherries; reserving 1 cup of cherry juice. In a blender, puree the drained cherries until smooth. Preheat olive oil in a medium pot over medium heat. Add the onion and garlic, sauteing until onions become soft and translucent. Add cherry puree, reserved cherry juice, honey, vinegar, mustard, ginger, salt and pepper. Stir utnil smooth and add dried cherries: simmer 5 minutes or until dried cherries are plump. Remove 3 cups of glaze for use during serving: refrigerate until needed. Arrange chicken breasts in a single layer on greased baking sheets. Season with salt andpepper. Brush chicken lightly with cherry glaze. Cover loosely with foil and bake 20 minutes at 350ºF: uncover, brush with more glaze and bake additional 10-15 minutes or until chicken is done. To serve: Warm reserved 3 cups cherry glaze in a clean saucepan. Pour 2 tablespoons glaze on each plate: top with chicken breasts and garnish with rosemary sprig. Makes 24 servings.
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Post by chief_cook2 on Apr 20, 2004 19:07:29 GMT -6
Crispy Chicken Strips 3/4 lb boneless skinless chicken breasts 1/2 cup mashed potato flakes 1/2 cup seasoned bread crumbs Egg substitute equivalent to 1 egg 2 tbsp olive or vegetable oil Flatten chicken to 1/2-inch thickness; cut into 1-inch strips. In a shallow bowl, combine the potato flakes and bread crumbs. Dip chicken in egg substitute, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden. Yield 3 servings
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Post by carnation037 on Jul 18, 2004 9:32:32 GMT -6
from April B. « Thread started on: Apr 13th, 2004, 4:51pm » <br> Roasting Hen with Greek Seasoning Blend
Roasting Hen Serves 4 to 6
l (5 to 8 pound) roasting hen 1/3 cup Greek seasoning 6 tablespoons butter, melted 3 tablespoons olive oil 2 cups chicken broth 2 tablespoons butter
Preheat oven to 350 degrees. Remove giblets, etc. from chicken cavity. Thoroughly wash chicken and pat dry with paper towels. Gently separate (without tearing) the skin from the chicken breast. Rub a generous amount of Greek seasoning between the skin and the chicken breast. Add remainder of seasoning to melted butter and olive oil for basting. Stand the chicken on the vertical roaster (when the chicken is properly "seated" it will look as though it is an unfortunate participant in a hold-up) and place in large roasting pan. Baste thoroughly with butter, oil and seasoning mixture and put in oven. It may be necessary to remove one rack from the oven for clearance.
Bake the chicken at 350 (reducing temperature to 325 if there is too much splattering) for approximately 20 minutes per pound, or until the legs move easily and the juices from the joints, when pricked, run clear. Baste every 15-20 minutes. When chicken is done, remove roaster and chicken to a large cutting board. Cool 10 to 15 minutes before carving. While chicken cools, place roasting pan on stove top. Remove all but 3 tablespoons of drippings and with pan over medium high heat, add chicken broth and cook until liquid is reduced by one third. Stir in remaining 2 tablespoons butter and serve with sliced chicken.
*******
Greek Seasoning Blend
2 teaspoons salt 2 teaspoons dried oregano 1-1/2 teaspoons onion powder 1-1/2 teaspoons garlic powder 1 teaspoon cornstarch 1 teaspoon pepper 1 teaspoon beef-flavored bouillon granules 1 teaspoon dried parsley flakes 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients; store in an airtight container. Serve with steaks, pork chops, chicken, or fish.
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Post by carnation037 on Aug 31, 2004 23:59:58 GMT -6
from Chris « Thread started on: Aug 22nd, 2004, 08:41am » <br>
Baked Chicken Romano – 8/21/04
4 skinless, boneless chicken breasts (5 ounces each) 1/4 cup all-purpose flour 2 tablespoons olive oil 1/2 cup chicken broth ¼ c. chardonnay 1 package (10 ounces) frozen broccoli, thawed or 1 bunch, fresh 1 pkg. Digiorno 3 cheese tortellini - uncooked
For the Sauce: 3 tablespoons butter or margarine 3 cloves garlic, minced (I used 1 ½ tsp. crushed garlic in jar.) 2 cups chicken broth ½ c. chardonnay 3 tablespoons all-purpose flour 1 cup grated Romano cheese, divided1 can sliced mushrooms, drained (or 1 pkg fresh)
1. Preheat oven to 350F. Grease a large, shallow baking dish.
2. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Add chicken; cook, turning once, until golden, about 10 minutes. Stir in broth. Reduce heat to medium-low. Cover; simmer for 15 minutes.
3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat. Add garlic; sauté for 1 minute. Reduce heat to low. Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes.
4. Drain pan juices from chicken; combine with sauce. Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes.
5. Arrange broccoli in prepared dish; pour half of sauce on top. Place chicken over broccoli; top with remaining sauce. Bake for 25 minutes. Remove from oven; sprinkle with remaining Romano. Bake for 5 minutes longer.
*I used Italian seasoned breasts (boneless & skinless).
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Post by carnation037 on Sept 1, 2004 0:02:54 GMT -6
from April B. « Thread started on: Aug 27th, 2004, 03:22am » <br>
Artichoke Chicken
1 can (15 oz.) artichoke hearts, drained and chopped 3/4 cup grated Parmesan cheese 3/4 cup mayonnaise or Miracle Whip dressing* 1 pinch garlic pepper 4 skinless, boneless chicken breast halves
1. Preheat oven to 375 degrees F.
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Yield: 4 servings.
*Miracle Whip dressing has 1/2 the fat of mayonnaise.
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Post by carnation037 on Sept 1, 2004 0:04:40 GMT -6
April B. « Thread started on: Aug 29th, 2004, 11:17am » <br>
15 Min Chicken and Rice Dinner
1 tbsp vegetable oil 4 boneless chicken breast halves 1 can (10 3/4 oz.) Cream of Chicken Soup 1 1/2 cups water 1/4 tsp each paprika and pepper 2 cups Minute White Rice, uncooked* 2 cups fresh or frozen broccoli flowerets
Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
Add soup, water, paprika and pepper; stir. Heat to a boil.
Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done.
*For creamier dish, use 1 1/2 cups rice.
Makes 4 servings
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Post by carnation037 on Sept 1, 2004 0:12:20 GMT -6
April B. « Thread started on: Aug 29th, 2004, 11:47am » <br> Magically Moist Chicken
1 chicken cut into pieces 1/2 cup mayonnaise 1 &1/4 cups italian bread crumbs
Brush chicken on all sides with mayonnaise. Place bread crumbs in a large plastic food storage bag. Add chicken one piece at a time, shake to coat well. Arrange on rack in a broiler pan. Bake at 425 for 40 minutes or untill golden brown and tender.
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Post by carnation037 on Sept 1, 2004 0:14:14 GMT -6
marlaoh « Thread started on: Aug 29th, 2004, 12:29pm » <br>
Quick Chick A generous splash of soy sauce gives an Asian touch to chicken simmered with celery, onion and mushrooms. Serves 4 servings Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Ingredients 0.5 tablespoon vegetable oil 2 skinless, boneless chicken breast halves - cut into 1 inch pieces 1 cup chopped celery 2 onions, sliced, separated into rings 1 (4.5 ounce) can mushrooms, with liquid 2 tablespoons soy sauce 1 teaspoon vegetable oil
Directions 1. Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes.
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Post by carnation037 on Sept 1, 2004 0:18:13 GMT -6
marlaoh « Thread started on: Aug 29th, 2004, 12:46pm » <br>
Herb-Roasted Cornish Hens with Root Vegetables
2 1- to 1-1/2- pounds Cornish game hens 4 medium carrots, peeled and cut into 2-inch lengths 4 medium parsnips, peeled and cut into 2-inch lengths 2 small turnips, peeled and cut into wedges 1 medium onion, cut into wedges 3 Tbs olive oil or cooking oil 1 clove garlic, minced 2 tsp dried rosemary, crushed 2 tsp dried oregano, crushed 1/2 tsp salt
1 Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables. 2 Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned. 3 To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.
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Post by carnation037 on Sept 1, 2004 0:22:17 GMT -6
marlaoh « Thread started on: Aug 31st, 2004, 09:07am » <br>
Brazilian Chicken
4 chicken breast halves 1/2 cup dry white wine 1 lemon, cut in half 1/4 cup olive oil 1 onion, cut in chunks 1 green pepper, cut in chunks 1/2 teaspoon pepper 2 tablespoons chopped cilantro 2/3 cup chicken broth, warmed 1 can (20 ounces) pineapple chunks, drained 2 firm bananas, cut in chunks 2 salad tomatoes, cut in wedges
Instructions Squeeze lemon juice over chicken and let sit while oil heats.
In large Dutch oven, place olive oil and heat over medium high temperature. Add chicken, skin side down, and cook until brown, about 6 minutes. Turn chicken and reduce heat to medium. Place onion and green pepper on top of chicken; cook about 10 minutes longer.
Place chicken on top of vegetables, sprinkle with salt, pepper and cilantro. Pour chicken broth and wine over all and simmer, uncovered, about 10 minutes.
Add pineapple, bananas and tomatoes; heat through about 5 minutes. Serve hot with rice. Makes 4 Servings.
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Post by marlaoh on Sept 1, 2004 8:02:35 GMT -6
Apple-Smoked Turkey Breast 3 cups apple wood chips 3 pounds bone-in turkey breast -- (3 to 4-pounds) 1 tablespoon vegetable oil 1/4 teaspoon salt 1/4 teaspoon pepper Peppery Apple Sauce (see below)
PEPPERY APPLE SAUCE 2/3 cup apple jelly 1 tablespoon cider vinegar 1/8 teaspoon ground red pepper (cayenne) 1 tablespoon chopped fresh parsley OR 1 teaspoon dried parsley flakes
Cover wood chips with water; soak 30 minutes.
Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.
Brush turkey with oil. Sprinkle with salt and pepper. Insert barbecue meat thermometer so tip is in thickest part of turkey breast and does not touch bone.
Arrange hot coals around edge of firebox. Drain wood chips; place 1 cup wood chips directly on coals. Place aluminum foil pan under grilling area; fill with 3 cups water.
Cover and grill turkey, skin side up, over drip pan and 5 to 6 inches from LOW heat 2 1/2 to 3 hours, adding charcoal and drained wood chips every hour, until thermometer reads 170F and juice of turkey is no longer pink when center is cut. (Add water to drip pan during cooking if necessary.)
While turkey is grilling, prepare Peppery Apple Sauce.
Remove turkey from grill; brush with sauce. Cover with aluminum foil tent and let stand 10 minutes before carving. Serve turkey with remaining sauce. Yield: 8 servings.
PEPPERY APPLE SAUCE
Mix jelly, vinegar and red pepper in 1-quart saucepan. Cook over low heat about 5 minutes, stirring occasionally, until jelly is melted. Stir in parsley. About 2/3 cup.
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Post by marlaoh on Sept 1, 2004 8:03:46 GMT -6
Herb-Butter-Roasted Turkey Surround the glorious baked bird with festive trimmings, including herbs, baby squash, Seckel pears, crab apples, quinces, and a sprinkling of pomegranate seeds. 1 14-pound turkey 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/2 cup butter (no substitutes), softened 2-3 tablespoons snipped fresh thyme, tarragon, marjoram, and/or rosemary 2 cloves garlic, minced 1 Preheat oven to 425 degrees F. 2 Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper. 3 For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast. 4 Spoon some of the stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator. 5 Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone. 6 Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during the last 40 minutes or roasting. During the last 30 minutes of roasting, uncover turkey. 7 When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings. Servings: 14
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Post by marlaoh on Sept 1, 2004 8:04:45 GMT -6
Hayley's M Chicken Chicken breasts 'stuffed' with yeast extract spread, the British classic condiment known as Marmite/Vegemite, then baked. Serve with salad, fries or any potato side dish. My kids love it! Serves 4 servings Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Ingredients 2 teaspoons yeast extract spread, e.g. Marmite/Vegemite 4 skinless, boneless chicken breast halves
Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Cut 3 partial slits in each chicken breast. Place 1/2 teaspoon of the yeast extract spread into each slit. 3. Bake in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through and juices run clear.
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Post by chief_cook2 on Sept 1, 2004 14:26:39 GMT -6
Mozzarella Chicken
1 c. bread crumbs 3 T. Parmesan cheese 2 T. chopped parsley 4 chicken breast filets 1 c. flour 1 t. salt 1/2 t. pepper 1 egg, beaten 1/4 c. margarine 4 oz. Italian cooking sauce 4 slices mozzarella cheese
Combine bread crumbs, Parmesan cheese and parsley in bowl; mix well. Dredge chicken in flour seasoned with salt and pepper. Dip into egg; coat with crumb mixture. Brown chicken in margarine in skillet. Place in a 8x8" baking dish. Pour cooking sauce over chicken. Top with cheese slices. Bake at 350° for 15 min. or until cheese melts. Makes 4 servings.
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Post by marlaoh on Sept 2, 2004 6:44:22 GMT -6
Chicken Curry I
Ingredients 1 (3 pound) whole chicken, skin removed and cut into pieces 3 onions, chopped 1 teaspoon ground cinnamon 1 bay leaf 2 cloves crushed garlic 1/4 teaspoon ground ginger 1 teaspoon paprika 3 tablespoons curry powder 1/2 teaspoon white sugar 1/2 lemon, juiced 1/2 teaspoon cayenne pepper 1 tablespoon tomato paste 1 pinch salt 1/4 cup olive oil water to cover Directions 1 Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste. 2 Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes. 3 Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes. Makes 4 to 6 servings
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Post by chief_cook2 on Sept 2, 2004 10:37:48 GMT -6
Broccoli Cheese Chicken Preparation - 15 minutes, cooking time - 20 minutes.
4 boneless skinless chicken breast 1 can Broccoli & Cheese soup 3/4 lb rice 1 tbsp butter Cooking spray 1/2 cup milk
Begin cooking rice according to package directions. Spray a 10-inch skillet with cooking spray and add butter to melt. Cut chicken breasts into cubes; place in heated pan. Cook chicken until white on all sides Drain off butter and chicken on paper towels. Spray more cooking spray onto drained skillet. Add chicken back to skillet on low heat. Add soup and milk to skillet. Cover and simmer about 10 minutes or until heated through; stirring as needed. Pour mixture over rice and serve.
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Post by marlaoh on Sept 3, 2004 8:15:03 GMT -6
Cassie's Wishy Chicken
Ingredients 4 pounds whole chicken 1 lemon, juiced 5 tablespoons salt 1 teaspoon paprika 1 1/2 teaspoons ground black pepper 5 cloves garlic, minced 1/4 cup thousand island dressing 2 cups water Directions 1 Place the sectioned chicken parts in a shallow, nonporous dish so that the pieces fit snugly. 2 In a separate, nonporous small bowl, combine the lemon juice, salt, paprika, ground black pepper, garlic and thousand island dressing. Mix well, pour over the chicken and add water to cover. 3 Cover and refrigerate, allowing the chicken to marinate for 8 hours. 4 Prepare an outdoor grill for indirect heat and lightly oil grate. 5 Grill chicken over indirect heat for about 50 minutes, or until temperature reaches 180 degrees F (80 degrees C). Discard any excess marinade. Makes 4 servings
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Post by marlaoh on Sept 3, 2004 8:29:29 GMT -6
rown Sugar-Baked Chicken & Oven Fries 1 1/2 lb baking potatoes, scrubbed and cut lengthwise in 1/2-in.-thick sticks 1 Tbsp vegetable oil 3 Tbsp light-brown sugar 2 tsp each chili powder and freshly grated orange peel 1 tsp salt 8 chicken drumsticks (2 1/4 lb) 1/4 tsp pepper
1. Position racks to divide oven in thirds. Heat to 450F. Line 2 rimmed baking sheets with foil (for easy cleanup). Set a wire rack on 1 sheet; coat rack well with nonstick spray.
2. Put potatoes and oil in a large bowl; toss potatoes to coat. Place on prepared rack, overlapping if necessary. Bake on top oven rack 10 minutes.
3. Meanwhile mix sugar, chili powder, orange peel and 1/2 tsp salt in a large plastic ziptop bag. Add drumsticks, seal bag and shake until chicken is coated. Put on other baking sheet.
4. Place chicken on lower oven rack and bake 25 to 30 minutes or until potatoes are tinged golden brown and chicken juices run clear when pierced with fork. Drizzle any juices in baking sheet over the chicken. Sprinkle potatoes with remaining 1/2 tsp salt and the pepper. Yield: 4 servings
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Post by marlaoh on Sept 5, 2004 8:34:50 GMT -6
Thyme Chicken and Mushrooms 5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster 1 medium onion, chopped 1/2 cup chopped carrot 1/4 cup dried tomato pieces (not oil-packed) 3/4 cup chicken broth 1/4 cup dry white wine or chicken broth 3 tablespoons quick-cooking tapioca 1 teaspoon dried thyme, crushed 1/2 teaspoon dried basil, crushed 1/2 teaspoon garlic salt 1/4 to 1/2 teaspoon pepper 3 pounds chicken thighs or drumsticks (with bone), skinned 4 1/2 cups hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice 1. In a 4- to 5-quart crockery cooker combine mushrooms, onion, carrot, and dried tomato pieces. Pour chicken broth and wine over all. Sprinkle with tapioca, thyme, basil, garlic salt, and pepper. Place chicken pieces on top of vegetables. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices on top. Makes 6 servings.
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Post by marlaoh on Sept 7, 2004 8:38:24 GMT -6
Barbecue-Style Chicken 2 medium unpeeled potatoes, cut into 1/2-inch pieces 1 large green sweet pepper, cut into strips 1 medium onion, sliced 1 tablespoon quick-cooking tapioca 2 pounds chicken thighs or drumsticks, skinned and fat removed 1 8-ounce can tomato sauce 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard 1 clove garlic, minced 1/4 teaspoon salt 1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken. 2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.
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Post by marlaoh on Sept 7, 2004 8:40:17 GMT -6
Moroccan Chicken Submitted by Sarah and Annette Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser! Serves 4 servings Prep time: 10 minutes Cook time: 30 minutes Total time: 45 minutes Calories: 274.26 Calories from Fat: N/A Total Fat: 3.53 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 25.23 g Dietary Fiber: N/A Sugars: N/A Protein: 35.39 g Vitamin A: N/A Vitamin C: N/A
Ingredients 1 pound skinless, boneless chicken breast meat - cubed 2 teaspoons salt 1 onion, chopped 2 cloves garlic, chopped 2 carrots, sliced 2 stalks celery, sliced 1 tablespoon minced fresh ginger root 0.5 teaspoon paprika 0.75 teaspoon ground cumin 0.5 teaspoon dried oregano 0.25 teaspoon ground cayenne pepper 0.25 teaspoon ground turmeric 1.5 cups chicken broth 1 cup crushed tomatoes 1 cup canned chickpeas, drained 1 zucchini, sliced 1 tablespoon lemon juice
Directions 1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. 2. Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for a 3. Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
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Post by marlaoh on Sept 8, 2004 8:07:07 GMT -6
Chicken with Orange Couscous 3/4 cup plum sauce 1/3 cup orange juice 1/4 cup orange marmalade 2 tablespoons quick-cooking tapioca 1/4 teaspoon anise seeds, crushed 2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs 2-1/4 cups water 1 tablespoon orange marmalade 1 10-ounce package quick-cooking couscous 1/4 teaspoon salt Orange peel strips and orange slices (optional) 1. For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken. 2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce. 3. In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.
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Post by chief_cook2 on Sept 9, 2004 8:18:17 GMT -6
Chicken Dinner in Foil
2 1/2 to 3 lb frying chicken, quartered salt and pepper 1 package gravy mix or 1 envelope onion or chicken soup mix 1 1/2 cups frozen mixed vegetables 1 to 1 1/2 cups frozen french fries
Sprinkle chicken on all sides with salt and pepper. On each of four large heavy duty foil squares (18 x 12 inches), place 1/4 chicken.
Sprinkle each with about 2 tsp dry chicken gravy mix; place about 1/2 cup frozen vegetables and 7 or 8 potato pieces with chicken.
Wrap each foil dinner, folding edges over twice and sealing; place on cookie sheet.
Bake at 400* or grill over hot coals for about 1 hour until thickest part of chicken is tender.
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Post by marlaoh on Sept 10, 2004 7:14:47 GMT -6
Chicken Curry 3 tablespoons all-purpose flour 3 tablespoons curry powder 1-1/2 teaspoons ground cumin 1 teaspoon salt 1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces 2 cups peeled and chopped potatoes 1-1/2 cups bias-sliced carrots 1 cup coarsely chopped cooking apple 3/4 cup chopped onion 2 cloves garlic, minced 1 jalapeno pepper, seeded and finely chopped 1 teaspoon instant chicken bouillon granules 1/2 cup water 1 13-1/2-ounce can unsweetened coconut milk Hot cooked rice Raisins Chopped peanuts 1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat. 2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeýo peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture. 3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.
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Post by chief_cook2 on Sept 11, 2004 10:21:22 GMT -6
Crunchy Ranch Chicken Tenders
2 cups of crushed corn flakes l/3 cup lite ranch dressing 1 tsp. water 1 lb. of boneless chicken tenders 1 tsp. parsley
Preheat oven to 425ºF. Lightly spray sheet pan; set aside.
In a small bowl, combine corn flake crumbs and parsley.
In a separate bowl, combine ranch dressing and water.
Dip the chicken in dressing and then cornflakes, coating well. Arrange chicken on sheet pan. Lightly spray the top of the chicken with non-stick spray.
Bake for 15 to 20 minutes or until done.
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Post by chief_cook2 on Sept 11, 2004 10:29:42 GMT -6
Baked Chicken Nuggets 2 lbs. boneless, skinless chicken breasts 2 cups buttermilk 1 cup dried bread or cracker crumbs 1/2 cup Parmesan or Romano cheese 1 Tbs. dried Italian herb blend 1/2 tsp. ground red pepper or 1 tsp. red pepper flakes 1/2 tsp. salt 1/2 tsp. black pepper 2 eggs, lightly beaten
Heat oven to 350. Grease a baking sheet or cover with nonstick foil. Cut chicken into roughly 1.5" pieces and soak in buttermilk for 15 minutes. Mix crumbs with red pepper, herb blend, salt, pepper and grated cheese in a soup bowl. Drain the chicken, dip in egg, roll in crumbs, place on baking sheet. Bake 30 minutes.
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