My favorite is to put 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp tarragon vinegar, 2 tsp crushed garlic, and 1 Tbsp Italian seasoning into a saute pan and cook on medium-high for about 10 minutes, stir regularly so the garlic does not burn ( long enough to reduce by about half and lightly thicken). I then add prepared alfredo sauce and blend well. I then add 2 Tbsp prepared parmesano/reggiano cheese to the sauce. Spoon over chicken and ravioli. Very flavorful and delicious.I am looking for a recipe for a sauce to top roasted chicken and spinach ravioli.. any suggestions.?
Lemon Sauce
1/4 c. sugar
1/4 c. lemon juice
4 tsp. cornstarch
1 Tbsp. grated lemon peel
1/2 tsp. salt
1/8 tsp ginger
1 drop yellow food coloring
About 10 min before serving:
In small sauce pan, mix well all ingredients; stir in 1 c. water. Cook over medium heat, stirring constantly, until mixture is slightly thickened. Serve hot. Makes about 1 cup.I am looking for a recipe for a sauce to top roasted chicken and spinach ravioli.. any suggestions.?
how about taking your pan drippings from your roasted chicken and combine with a bit of flour then add white wine shallots some crumbled bacon and a pat of butter then finish with a TB's or two of cream for richness
a generous sprinkle of Parmesan over all
or you could just use olive oil, salt, pepper, lemon zest, and chopped fresh flat leaf parsley or basil
Thursday, December 31, 2009
A good recipe for Butter Chicken?
Does anyone have a good recipe for Indian Butter Chicken?A good recipe for Butter Chicken?
INGREDIENTS (Nutrition)
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving. A good recipe for Butter Chicken?
Using a can of premade tomato sauce and store bought tandoori masala doesnt sound very ';home made'; to me!!! Report Abuse
Buttery chicken is called Makhani Chicken in India. I am giving you two recipes from my website. The first recipe is traditional.
The second recipe falls in 30 minute category. If I was you, I will try the 30 minute recipe. It is easy to make and tastes good.
Traditional Makhni Chicken Recipe
http://www.indiacurry.com/chicken/cx003m鈥?/a>
30 Minute Makhni Chicken Recipe
http://www.indiacurry.com/hurry/chickenm鈥?/a>
This is a very good recipe:
http://indianfood.about.com/od/chickendi鈥?/a>
This is a video demo recipe:
http://www.vahrehvah.com/popvideo.php?re鈥?/a>
The best one ever:
http://andaluss.wordpress.com/2008/09/11鈥?/a>
INGREDIENTS (Nutrition)
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving. A good recipe for Butter Chicken?
Using a can of premade tomato sauce and store bought tandoori masala doesnt sound very ';home made'; to me!!! Report Abuse
Buttery chicken is called Makhani Chicken in India. I am giving you two recipes from my website. The first recipe is traditional.
The second recipe falls in 30 minute category. If I was you, I will try the 30 minute recipe. It is easy to make and tastes good.
Traditional Makhni Chicken Recipe
http://www.indiacurry.com/chicken/cx003m鈥?/a>
30 Minute Makhni Chicken Recipe
http://www.indiacurry.com/hurry/chickenm鈥?/a>
This is a very good recipe:
http://indianfood.about.com/od/chickendi鈥?/a>
This is a video demo recipe:
http://www.vahrehvah.com/popvideo.php?re鈥?/a>
The best one ever:
http://andaluss.wordpress.com/2008/09/11鈥?/a>
Recipe and how to prepare Pick Up Stix House Special Chicken?
By the sounds of it you deep fry batter some sliced chicken fingers, (preheat enough oil to cover chicken in deep enough pan on 3/4 of the way cranked, deep fry until light brown, (10 minutes) stack them in a twiggy pile on your plate =)
eat em with chopsticks and dip em in soy sauce or gravy or sour cream with onion soup mix or barbecue sauce, or honey mustard sauce? It's a guess to meRecipe and how to prepare Pick Up Stix House Special Chicken?
I don't know, but here is my link list for copycat restaurant recipes..you could try one of these
Copycat restaurant recipes
http://copycat.cdkitchen.com/
http://www.recipezaar.com/recipes/novelt鈥?/a>
http://about.com/food/rSrch.htm?zIsPG=gS鈥?/a>
http://southernfood.about.com/od/copycat鈥?/a>
http://www.copykat.com/
http://recipes.robbiehaf.com/Copycat.htm鈥?/a>
http://www.recipegoldmine.com/classyclon鈥?/a>
http://www.recipelink.com/copycat.html
eat em with chopsticks and dip em in soy sauce or gravy or sour cream with onion soup mix or barbecue sauce, or honey mustard sauce? It's a guess to meRecipe and how to prepare Pick Up Stix House Special Chicken?
I don't know, but here is my link list for copycat restaurant recipes..you could try one of these
Copycat restaurant recipes
http://copycat.cdkitchen.com/
http://www.recipezaar.com/recipes/novelt鈥?/a>
http://about.com/food/rSrch.htm?zIsPG=gS鈥?/a>
http://southernfood.about.com/od/copycat鈥?/a>
http://www.copykat.com/
http://recipes.robbiehaf.com/Copycat.htm鈥?/a>
http://www.recipegoldmine.com/classyclon鈥?/a>
http://www.recipelink.com/copycat.html
Does any one have the recipe for Publix brand Caribbean style chicken salad with mango chutney and roasted red
Try Publix.com. They have all their recipes at their website including the ones they print in the newspaper. I use lots of their recipes.Does any one have the recipe for Publix brand Caribbean style chicken salad with mango chutney and roasted red
have you tried about.com and searching for that recipe u can find a lot of different recipes thereDoes any one have the recipe for Publix brand Caribbean style chicken salad with mango chutney and roasted red
what mimi c saidlip stain
have you tried about.com and searching for that recipe u can find a lot of different recipes thereDoes any one have the recipe for Publix brand Caribbean style chicken salad with mango chutney and roasted red
what mimi c said
Does anyone have a good recipe for a chicken risotto?
thank you! i've been promiseing my family ill make it(they have been asking FOREVER)Does anyone have a good recipe for a chicken risotto?
Festive Chicken Fried Rice :
2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons vegetable oil
1 lime
1 pound boneless chicken breasts
Salt and freshly ground pepper
2 teaspoons Asian spice mix (I always have some of this mixed up and on hand) or Chinese five-spice powder
2 large eggs, beaten
1/2 pound dried shiitake mushrooms and/or black fungus, stemmed and thinly sliced
1/4 cabbage, cored and thinly slices
2 small carrots, shredded (a couple of handfuls)
1 cup onion, halved vertically and sliced into thin half-moons
3 cloves garlic, finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1/3 cup tamari (dark soy sauce)
how to:
1. Soak the shiitakes and/or fungus in a bowl of boiling water for 30 minutes
2. Remove shiitakes and/or fungus from bowl, reserving 1/4 cup of the soaking liquid
3. Slice the shiitakes (after stemming) and/or fungus very thinly
4. Rub the chicken breasts with the juice of 1 lime and slice thinly. Season with salt, pepper and Asian spice mix (or the five-spice powder) and put in the fridge for 30 minutes minimum.
5. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and place in a large bowl to cool. (I place the bowl in the freezer to speed the process, stirring the rice at intervals)
6. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. ; Add the chicken to the pan and stir-fry for 3 minutes. Transfer to a plate.
7. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, onion and carrots and stir-fry for 2 minutes.
8. Add the scallion, cabbage, garlic and ginger and stir-fry for 1 minute.
9. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari, reserved mushroom liquid and reserved chicken.
((makes 4-6 delicious servings.... :)
``Does anyone have a good recipe for a chicken risotto?
chicken and lemon risotto (serves 4)
900ml (30fl oz) chicken stock
2 skinless chicken breasts
2tbsp vegetable oil
1 onion, finely chopped
220g (7oz) risotto rice
Rind of 1 lemon, grated
75g (2陆oz) Parmesan, freshly grated
50g (1戮oz) rocket, shredded
Extra virgin olive oil, to drizzle
Bring the stock to the boil in a large saucepan. Add the chicken and simmer for 7-8 minutes. Remove the chicken breasts to a plate and cut into bite-size pieces. Keep the stock on the heat.
2. Meanwhile, heat the oil in a big saucepan. Add the onion and cook on a moderate heat for 5 minutes. Stir in the rice and lemon rind, then add the stock and bring back to the boil.
3. Reduce the heat, cover the risotto and simmer for 15 minutes, stirring occasionally. Add the chicken pieces and cook for a further 5-10 minutes, adding a little extra stock or water if it starts to dry out. Taste the rice - it should be soft but still retain a little bite.
4. When it's cooked, remove the risotto from the heat and stir in the Parmesan and rocket. Season to taste and serve with a drizzle of extra virgin olive oil.
CHICKEN RISOTTO
6 tbsp. butter
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped (tops optional)
3 c. chicken broth
1 tsp. basil
1 c. shredded cheddar cheese
In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings.
/////////
SKILLET CHICKEN RISOTTO
2 1/2 to 3 lb. cut-up chicken
2 tbsp. cooking oil
3/4 c. long-grain rice
1/2 c. chopped onion
2 tsp. salt
1 tsp. poultry seasoning
8 oz. fresh mushrooms, sliced (3 c.)
4 med. carrots, peeled and bias sliced 1/2 inch thick (2 c.)
2 c. water
Paprika
Cherry tomatoes
In a 10-inch skillet, brown chicken pieces on all sides in hot oil about 15 minutes. Remove chicken pieces. Drain all but 2 tablespoons fat from skillet. To skillet, add rice, onion, salt, and poultry seasoning. Cook and stir until rice is lightly browned. Add mushrooms, carrots, and water; place chicken on top to rice mixture. Season chicken with additional salt and pepper. Sprinkle with paprika. Cover; simmer 45 minutes or until chicken and rice are done. Garnish with halved cherry tomatoes, if desired. Makes 4 servings.
Here is the recipe I use:
CHICKEN RISOTTO
1/2 lb. sausage links, cut in chunks
1/2 c. onion
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 c. raw rice
1 frying chicken
1 green pepper
1 clove garlic
1 c. water
1/4 c. Parmesan cheese
Brown sausage, remove. Brown chicken, add chopped pepper, chopped onion and chopped garlic. Cook until soft. Drain fat. Add remaining ingredients except cheese. Cover and simmer for 45 minutes, stirring occasionally. Sprinkle with cheese. Serves 6.
try this recipe
http://www.creative-cooking-corner.com/c鈥?/a>
You don't need a recipe. Just make risotto with chicken stock and add cooked chicken at the end just before you add the butter and Parmesan.
Festive Chicken Fried Rice :
2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons vegetable oil
1 lime
1 pound boneless chicken breasts
Salt and freshly ground pepper
2 teaspoons Asian spice mix (I always have some of this mixed up and on hand) or Chinese five-spice powder
2 large eggs, beaten
1/2 pound dried shiitake mushrooms and/or black fungus, stemmed and thinly sliced
1/4 cabbage, cored and thinly slices
2 small carrots, shredded (a couple of handfuls)
1 cup onion, halved vertically and sliced into thin half-moons
3 cloves garlic, finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1/3 cup tamari (dark soy sauce)
how to:
1. Soak the shiitakes and/or fungus in a bowl of boiling water for 30 minutes
2. Remove shiitakes and/or fungus from bowl, reserving 1/4 cup of the soaking liquid
3. Slice the shiitakes (after stemming) and/or fungus very thinly
4. Rub the chicken breasts with the juice of 1 lime and slice thinly. Season with salt, pepper and Asian spice mix (or the five-spice powder) and put in the fridge for 30 minutes minimum.
5. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and place in a large bowl to cool. (I place the bowl in the freezer to speed the process, stirring the rice at intervals)
6. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. ; Add the chicken to the pan and stir-fry for 3 minutes. Transfer to a plate.
7. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, onion and carrots and stir-fry for 2 minutes.
8. Add the scallion, cabbage, garlic and ginger and stir-fry for 1 minute.
9. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari, reserved mushroom liquid and reserved chicken.
((makes 4-6 delicious servings.... :)
``Does anyone have a good recipe for a chicken risotto?
chicken and lemon risotto (serves 4)
900ml (30fl oz) chicken stock
2 skinless chicken breasts
2tbsp vegetable oil
1 onion, finely chopped
220g (7oz) risotto rice
Rind of 1 lemon, grated
75g (2陆oz) Parmesan, freshly grated
50g (1戮oz) rocket, shredded
Extra virgin olive oil, to drizzle
Bring the stock to the boil in a large saucepan. Add the chicken and simmer for 7-8 minutes. Remove the chicken breasts to a plate and cut into bite-size pieces. Keep the stock on the heat.
2. Meanwhile, heat the oil in a big saucepan. Add the onion and cook on a moderate heat for 5 minutes. Stir in the rice and lemon rind, then add the stock and bring back to the boil.
3. Reduce the heat, cover the risotto and simmer for 15 minutes, stirring occasionally. Add the chicken pieces and cook for a further 5-10 minutes, adding a little extra stock or water if it starts to dry out. Taste the rice - it should be soft but still retain a little bite.
4. When it's cooked, remove the risotto from the heat and stir in the Parmesan and rocket. Season to taste and serve with a drizzle of extra virgin olive oil.
CHICKEN RISOTTO
6 tbsp. butter
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped (tops optional)
3 c. chicken broth
1 tsp. basil
1 c. shredded cheddar cheese
In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings.
/////////
SKILLET CHICKEN RISOTTO
2 1/2 to 3 lb. cut-up chicken
2 tbsp. cooking oil
3/4 c. long-grain rice
1/2 c. chopped onion
2 tsp. salt
1 tsp. poultry seasoning
8 oz. fresh mushrooms, sliced (3 c.)
4 med. carrots, peeled and bias sliced 1/2 inch thick (2 c.)
2 c. water
Paprika
Cherry tomatoes
In a 10-inch skillet, brown chicken pieces on all sides in hot oil about 15 minutes. Remove chicken pieces. Drain all but 2 tablespoons fat from skillet. To skillet, add rice, onion, salt, and poultry seasoning. Cook and stir until rice is lightly browned. Add mushrooms, carrots, and water; place chicken on top to rice mixture. Season chicken with additional salt and pepper. Sprinkle with paprika. Cover; simmer 45 minutes or until chicken and rice are done. Garnish with halved cherry tomatoes, if desired. Makes 4 servings.
Here is the recipe I use:
CHICKEN RISOTTO
1/2 lb. sausage links, cut in chunks
1/2 c. onion
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 c. raw rice
1 frying chicken
1 green pepper
1 clove garlic
1 c. water
1/4 c. Parmesan cheese
Brown sausage, remove. Brown chicken, add chopped pepper, chopped onion and chopped garlic. Cook until soft. Drain fat. Add remaining ingredients except cheese. Cover and simmer for 45 minutes, stirring occasionally. Sprinkle with cheese. Serves 6.
try this recipe
http://www.creative-cooking-corner.com/c鈥?/a>
You don't need a recipe. Just make risotto with chicken stock and add cooked chicken at the end just before you add the butter and Parmesan.
Recipe for honey bbq boneless chicken/buffalo wings like the ones they have at applebees?
had some of these the other night and they were delicious. does anyone have any idea how to make them on their own? was also looking for an onion strip/bloomin onion and sauce recipe. but the boneless honey bbq chicken/buffalo wings recipe will do. thanksRecipe for honey bbq boneless chicken/buffalo wings like the ones they have at applebees?
Boneless Buffalo Wings - We've outdone ourselves! Tender white chicken breast meat lightly breaded and tossed in your choice of our classic or HOT Buffalo wing sauce. Served with celery sticks and bleu cheese dressing.
Boneless white chicken breast tossed with Applebee's own bbq sauce recipe:
1 1/3 cups Bottled apple butter
1 1/3 cups Catalina dressing
1 1/3 cups Ketchup
1/2 cup Worcestershire
Directions:
Combine all ingredients. Will keep in the refrigerator for a few weeks or may be frozen.
OUTBACK Bloomin Onion and Sauces:
Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)
Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
Seasoned flour-----------.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.
Creamy chili sauce--------.
combine mayo, sour cream, chili sauce and cayenne-mix well.
Dippingsauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
The batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help ';open'; them up -- just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate petals to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.Recipe for honey bbq boneless chicken/buffalo wings like the ones they have at applebees?
check out http://www.dailyrecipe.info . they have 1000's of recipes
Boneless Buffalo Wings - We've outdone ourselves! Tender white chicken breast meat lightly breaded and tossed in your choice of our classic or HOT Buffalo wing sauce. Served with celery sticks and bleu cheese dressing.
Boneless white chicken breast tossed with Applebee's own bbq sauce recipe:
1 1/3 cups Bottled apple butter
1 1/3 cups Catalina dressing
1 1/3 cups Ketchup
1/2 cup Worcestershire
Directions:
Combine all ingredients. Will keep in the refrigerator for a few weeks or may be frozen.
OUTBACK Bloomin Onion and Sauces:
Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)
Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
Seasoned flour-----------.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.
Creamy chili sauce--------.
combine mayo, sour cream, chili sauce and cayenne-mix well.
Dippingsauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
The batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help ';open'; them up -- just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate petals to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce.Recipe for honey bbq boneless chicken/buffalo wings like the ones they have at applebees?
check out http://www.dailyrecipe.info . they have 1000's of recipes
Indian recipe for Chicken Chat required please :o)?
I used to love eating this when I lived in the UK, I have tried to make it at home but I can't seem to get the taste right...can you help please?Indian recipe for Chicken Chat required please :o)?
First of all, Chat is the french word for CAT. Take it from there......
edit, In case you were too dumb or 'sensitive' to notice, it was a joke. Your response typifies what is wrong with this world; too many self-righteous and 'sensitive' people who are unable to see a joke in anything. What a *********!
PC is destroying the world.com
Get a life yourself!Indian recipe for Chicken Chat required please :o)?
Chicken Chat
Ingredients
1. boneless and skinles chicken breast 3-4 pieces
2.shredded ginger 200gms
3.chopped green chillies 3-4
4.finely chopped onions 2 small red ones
5.half a bunch of chopped coriander leaves
6.2-3 tbsp of mayonaise
7. salt and pepper to taste
8. red chilli pwdr 1/2 tsp
9. 1tsp chaat masala
10.1/4th cup lemon juice
Preparation
1. First roast the chicken with some salt and pepper in
the cooker and give 1 full pressue to it and leave it there
for 10 minutes
2.After it's cooked , shredd it and add some chredded ginger to it.
3. Now add onions, green chillies and coriander leaves
and tossit with all the dry spices and then add lemon
juice an put it in the refreigerator and serve it cold.
Ingredients:
chicken
bread crumbs
spices
onions
lil bit of magic
spawn the ingredients into a pan. mail the pan to yourself, and then cook it. then a fire mage will appear at you doorstep and he will cast a fire strike. since this is a noob combo, it does not have a cast time, and you only lose 8 health. he'll cast it again and you'll die, and he will gain 140 experience points. then the mage will keep doing this and he will control the land of einstein. DO IT
Is this it?
Chicken Chat
Ingredients
1. boneless and skinles chicken breast 3-4 pieces
2.shredded ginger 200gms
3.chopped green chillies 3-4
4.finely chopped onions 2 small red ones
5.half a bunch of chopped coriander leaves
6.2-3 tbsp of mayonaise
7. salt and pepper to taste
8. red chilli pwdr 1/2 tsp
9. 1tsp chaat masala
10.1/4th cup lemon juice
Preparation
1. First roast the chicken with some salt and pepper in
the cooker and give 1 full pressue to it and leave it there
for 10 minutes
2.After it's cooked , shredd it and add some chredded ginger to it.
3. Now add onions, green chillies and coriander leaves
and tossit with all the dry spices and then add lemon
juice an put it in the refreigerator and serve it cold.
First of all, Chat is the french word for CAT. Take it from there......
edit, In case you were too dumb or 'sensitive' to notice, it was a joke. Your response typifies what is wrong with this world; too many self-righteous and 'sensitive' people who are unable to see a joke in anything. What a *********!
PC is destroying the world.com
Get a life yourself!Indian recipe for Chicken Chat required please :o)?
Chicken Chat
Ingredients
1. boneless and skinles chicken breast 3-4 pieces
2.shredded ginger 200gms
3.chopped green chillies 3-4
4.finely chopped onions 2 small red ones
5.half a bunch of chopped coriander leaves
6.2-3 tbsp of mayonaise
7. salt and pepper to taste
8. red chilli pwdr 1/2 tsp
9. 1tsp chaat masala
10.1/4th cup lemon juice
Preparation
1. First roast the chicken with some salt and pepper in
the cooker and give 1 full pressue to it and leave it there
for 10 minutes
2.After it's cooked , shredd it and add some chredded ginger to it.
3. Now add onions, green chillies and coriander leaves
and tossit with all the dry spices and then add lemon
juice an put it in the refreigerator and serve it cold.
Ingredients:
chicken
bread crumbs
spices
onions
lil bit of magic
spawn the ingredients into a pan. mail the pan to yourself, and then cook it. then a fire mage will appear at you doorstep and he will cast a fire strike. since this is a noob combo, it does not have a cast time, and you only lose 8 health. he'll cast it again and you'll die, and he will gain 140 experience points. then the mage will keep doing this and he will control the land of einstein. DO IT
Is this it?
Chicken Chat
Ingredients
1. boneless and skinles chicken breast 3-4 pieces
2.shredded ginger 200gms
3.chopped green chillies 3-4
4.finely chopped onions 2 small red ones
5.half a bunch of chopped coriander leaves
6.2-3 tbsp of mayonaise
7. salt and pepper to taste
8. red chilli pwdr 1/2 tsp
9. 1tsp chaat masala
10.1/4th cup lemon juice
Preparation
1. First roast the chicken with some salt and pepper in
the cooker and give 1 full pressue to it and leave it there
for 10 minutes
2.After it's cooked , shredd it and add some chredded ginger to it.
3. Now add onions, green chillies and coriander leaves
and tossit with all the dry spices and then add lemon
juice an put it in the refreigerator and serve it cold.
Does anyone have a recipe for Southern Fried Chicken?
I am trying to find a recipe for Southern Fried chicken. Can anyone help me out pleaseDoes anyone have a recipe for Southern Fried Chicken?
Southern Fried Chicken
1 (2 1/2 - 3 1/2 lb.) fryer, cut up
Salt
1 1/2 cups flour
2 t. salt
1/2 t. pepper
shortening or vegetable oil
Salt fryer pieces; refrigerate several hour or overnight; rinse. Place flour, salt and pepper in a paper bag; drop in chicken pieces, a few at a time; shake until well coated. Pan fry, covered, in hot shortening or oil (350 to 360 degrees) 20 to 30 minutes, until golden crispy on both sides. Turn often with tongs or slotted spoon; do not pierce meat while frying. Drain well.Does anyone have a recipe for Southern Fried Chicken?
Put out bowls of the following: plain flour, mixed egg and milk, breadcrumbs. Dip each piece of chicken into the flour, dust of the excess and put it into the bolw of egg and milk. Let the excess drip of and drop it into the bowl of bread crumbs and swish it around to get the chicken fully covered, set aside on paper towels. When all of the chicken has been breaded, it's ready to cook. If you want to fry it, you'll have to put at least 1'; of oil or grease into a fry pan, heat it up and fry the chicken. When each piece is done, remove from the frying grease and 'drain' on paper towels set on a cookie sheet in a warm (250 degree) oven. I don't do any frying any more, and find that I can get the same taste by putting the chicken onto a broiler pan (the one with the open bottom pan with a top with ridges and holes below it so the fat can drip through) and bake it for approximately 45 minutes to 1 hour. DO NOT put any salt into your flour, egg/milk mix, and if you use seasoned bread crumbs look to see how much salt is in them. Both my husband and I have high blood pressure, and we aren't supposed to use much salt ... but I stopped putting any salt into my 'Southern Chicken' long ago, because it really doesn't need any while it's cooking. Salt during the cooking tends to dry the meat out much faster, so we always just put the salt and pepper on the table and add that 'to taste' after. The chicken doesn't dry out, even when it's 'baked dry' in the oven ... it also doesn't absorb nearly as much oil when frying with no salt added. The chicken, however, tastes wonderful ... crispy but tender and juicy. Enjoy!
Make an egg bath with eggs, hot sauce and mustard. Whisk well together.
Get some seasoned flour and have ready in a bowl for dipping.
Make sure you oil is hot enough to fry the chicken. If you don't have a thermometer use the tip of a wooden spoon. Insert it in the oil and if it bubbles around the tip the oil is hot enough to start frying.
Roll the chicken in the flour and dust off excess. Dip in the egg bath and then roll in the flour again. Then it is ready for the oil.
Fry the chicken in batches for around 10 minutes per side (breasts may cook a little quicker).
Remove cooked chicken from the skillet and set aside on paper towels to drain off excess oil.
Note: You will not taste the hot sauce or mustard unless you let it soak in the egg bath. The hot sauce is, well, magic and the mustard gives you the prettiest brown coating.
Saw this one in a friends Nigella Bites cookbook so Googled it.
Here's the link:
http://www.foodnetwork.com/recipes/nigel鈥?/a>
She soaks the chicken in milk and then cooks it in the milk. Then when it's cooked she flours it then fries it,
The photos looked great and seems a very good idea to cook the chicken before coating and frying. Makes me hungry....
ye get in your car, drive to lidl and go to the frozen food isle and pick up a packet there coz they are the best and you cant beat them.
soory but i dont have any other recipes
Colonel Sanders.
Hi
I found this
http://southernfriedchickenrecipe.com/
Hope it helps : )
yea, its called KFCs
Southern Fried Chicken
1 (2 1/2 - 3 1/2 lb.) fryer, cut up
Salt
1 1/2 cups flour
2 t. salt
1/2 t. pepper
shortening or vegetable oil
Salt fryer pieces; refrigerate several hour or overnight; rinse. Place flour, salt and pepper in a paper bag; drop in chicken pieces, a few at a time; shake until well coated. Pan fry, covered, in hot shortening or oil (350 to 360 degrees) 20 to 30 minutes, until golden crispy on both sides. Turn often with tongs or slotted spoon; do not pierce meat while frying. Drain well.Does anyone have a recipe for Southern Fried Chicken?
Put out bowls of the following: plain flour, mixed egg and milk, breadcrumbs. Dip each piece of chicken into the flour, dust of the excess and put it into the bolw of egg and milk. Let the excess drip of and drop it into the bowl of bread crumbs and swish it around to get the chicken fully covered, set aside on paper towels. When all of the chicken has been breaded, it's ready to cook. If you want to fry it, you'll have to put at least 1'; of oil or grease into a fry pan, heat it up and fry the chicken. When each piece is done, remove from the frying grease and 'drain' on paper towels set on a cookie sheet in a warm (250 degree) oven. I don't do any frying any more, and find that I can get the same taste by putting the chicken onto a broiler pan (the one with the open bottom pan with a top with ridges and holes below it so the fat can drip through) and bake it for approximately 45 minutes to 1 hour. DO NOT put any salt into your flour, egg/milk mix, and if you use seasoned bread crumbs look to see how much salt is in them. Both my husband and I have high blood pressure, and we aren't supposed to use much salt ... but I stopped putting any salt into my 'Southern Chicken' long ago, because it really doesn't need any while it's cooking. Salt during the cooking tends to dry the meat out much faster, so we always just put the salt and pepper on the table and add that 'to taste' after. The chicken doesn't dry out, even when it's 'baked dry' in the oven ... it also doesn't absorb nearly as much oil when frying with no salt added. The chicken, however, tastes wonderful ... crispy but tender and juicy. Enjoy!
Make an egg bath with eggs, hot sauce and mustard. Whisk well together.
Get some seasoned flour and have ready in a bowl for dipping.
Make sure you oil is hot enough to fry the chicken. If you don't have a thermometer use the tip of a wooden spoon. Insert it in the oil and if it bubbles around the tip the oil is hot enough to start frying.
Roll the chicken in the flour and dust off excess. Dip in the egg bath and then roll in the flour again. Then it is ready for the oil.
Fry the chicken in batches for around 10 minutes per side (breasts may cook a little quicker).
Remove cooked chicken from the skillet and set aside on paper towels to drain off excess oil.
Note: You will not taste the hot sauce or mustard unless you let it soak in the egg bath. The hot sauce is, well, magic and the mustard gives you the prettiest brown coating.
Saw this one in a friends Nigella Bites cookbook so Googled it.
Here's the link:
http://www.foodnetwork.com/recipes/nigel鈥?/a>
She soaks the chicken in milk and then cooks it in the milk. Then when it's cooked she flours it then fries it,
The photos looked great and seems a very good idea to cook the chicken before coating and frying. Makes me hungry....
ye get in your car, drive to lidl and go to the frozen food isle and pick up a packet there coz they are the best and you cant beat them.
soory but i dont have any other recipes
Colonel Sanders.
Hi
I found this
http://southernfriedchickenrecipe.com/
Hope it helps : )
yea, its called KFCs
How do I make Orange Chicken? What's the best recipe?
I found a few recipes but they require rice cooking wine. If your recipe requires it as well, its fine. I'll just have to look for it in the store. It's for a party of about 10 people and I don't want to be cheap :D
OTHER RECIPES ARE WELCOME TOO :DHow do I make Orange Chicken? What's the best recipe?
I use this one and it turns out great!
I promise!How do I make Orange Chicken? What's the best recipe?
ORANGE CHICKEN
1 1/4 lb Skinned and boned chicken, 1-1/2-inch pieces
6 tb Dry sherry, divided
1/4 ts Salt
4 ts Peanut oil
1/2 c Julienne-cut red bell pepper
1/4 c Diagonally sliced scallions
Zest of 1/2 small orange
1 Garlic clove, minced
1 tb Each reduced-sodium soy sauce and water
1 ts Each cornstarch, sugar, and rice vinegar
4 Trimmed scallions, 4 inches long for garnish
In glass or stainless-steel bowl combine chicken, 3
tablespoons of the sherry, and the salt and let stand
at room temperature for 30 minutes. In 9-inch skillet
or a wok, heat oil over medium-high heat; add bell
pepper, scallions, orange zest and garlic and cook,
stirring quickly and frequently, until vegetables are
tender-crisp, about 3 minutes. Drain chicken,
reserving marinade. Add chicken to skillet (or wok),
increase heat, and stir-fry until chicken is browned,
about 5 minutes. Te reserved marinade add remaining 3
tablespoons sherry, and the soy sauce, water,
cornstarch, sugar, and vinegar and stir to dissolve
cornstarch. Pour over chicken mixture and cook,
stirring constantly, until mixture thickens. Serve
garnished with scallions.
ORANGE GINGER CHICKEN
1 lg Lemon
3 lg Oranges
2 tb Olive oil
2 Whole chicken breasts, boned, skinned and pounded flat
1 Inch piece ginger, minced
3 Garlic cloves, minced
1 lg Onion, sliced
1 lg Red pepper, julienned
1 c Trimmed snow peas
3 tb Soy sauce
1 1/2 tb Hoisin sauce
1 tb Cornstarch, mixed with 2tb water
Grate 2 oranges and lemon; set peel aside. Squeeze
juice from 2 oranges and lemon. Set aside. Section
third orange; set sections aside. Heat olive oil in a
large skillet; add chicken pieces, ginger and garlic.
Saute until chicken pieces are brown on both sides.
Reduce heat; add onion, red pepper strips and snow
peas. heat gently while combining juices, soy sauce,
hoisin sauce and cornstarch. Mix well and add to
skillet. Stir over medium heat until sauce thickens
and coats chicken and vegetables. Add orange segments.
Serve at once on hot plates.
Amish Orange chicken
Ingredients
1 Chicken Breast boneless skinless all fat removed
1/2 cup Simply Orange 100% Orange Juice - Grove Made
2 tbsp Extra Virgin Olive Oil,
1/2 tsp Ginger, ground,
1 tsp Oregano, ground,
1/2 tsp Sage, ground,
1 tsp Sea Salt,
1 tsp Dill weed, dried,
1/4 tsp Nutmeg, ground, .
Onions, raw, 1 medium sliced thinly
Carrots, raw, 1 cup, strips
Garlic, 5 cloves
1 cup baby spinach leaves fresh
1/2 medium Green Peppers (bell peppers),
Directions
Place all ingredients into a glass baking pan. Preheat oven 300 degrees. Cover with lid or alluminum foil. Bake 1 hour, uncover and bake 10 more minutes at 400 degrees.
Serves 2
you go to a small little farm in an unknown country of southern south america and ask the foreign farmer for the cockadoodles. you then grab the cockadoodler by the neck and squeeze orange die down its throat hence turning it into an orange color and taste. do this for 5 chickens. that should be enough
Here are 14 recipes for Chinese-style Orange Chicken, which do not include either rice wine or rice vinegar.
http://www.recipezaar.com/recipes.php?q=鈥?/a>
1 cup Orange
1 cup Chicken
1/2 cup MAGIC BEANS
pinch of salt
OTHER RECIPES ARE WELCOME TOO :DHow do I make Orange Chicken? What's the best recipe?
I use this one and it turns out great!
I promise!How do I make Orange Chicken? What's the best recipe?
ORANGE CHICKEN
1 1/4 lb Skinned and boned chicken, 1-1/2-inch pieces
6 tb Dry sherry, divided
1/4 ts Salt
4 ts Peanut oil
1/2 c Julienne-cut red bell pepper
1/4 c Diagonally sliced scallions
Zest of 1/2 small orange
1 Garlic clove, minced
1 tb Each reduced-sodium soy sauce and water
1 ts Each cornstarch, sugar, and rice vinegar
4 Trimmed scallions, 4 inches long for garnish
In glass or stainless-steel bowl combine chicken, 3
tablespoons of the sherry, and the salt and let stand
at room temperature for 30 minutes. In 9-inch skillet
or a wok, heat oil over medium-high heat; add bell
pepper, scallions, orange zest and garlic and cook,
stirring quickly and frequently, until vegetables are
tender-crisp, about 3 minutes. Drain chicken,
reserving marinade. Add chicken to skillet (or wok),
increase heat, and stir-fry until chicken is browned,
about 5 minutes. Te reserved marinade add remaining 3
tablespoons sherry, and the soy sauce, water,
cornstarch, sugar, and vinegar and stir to dissolve
cornstarch. Pour over chicken mixture and cook,
stirring constantly, until mixture thickens. Serve
garnished with scallions.
ORANGE GINGER CHICKEN
1 lg Lemon
3 lg Oranges
2 tb Olive oil
2 Whole chicken breasts, boned, skinned and pounded flat
1 Inch piece ginger, minced
3 Garlic cloves, minced
1 lg Onion, sliced
1 lg Red pepper, julienned
1 c Trimmed snow peas
3 tb Soy sauce
1 1/2 tb Hoisin sauce
1 tb Cornstarch, mixed with 2tb water
Grate 2 oranges and lemon; set peel aside. Squeeze
juice from 2 oranges and lemon. Set aside. Section
third orange; set sections aside. Heat olive oil in a
large skillet; add chicken pieces, ginger and garlic.
Saute until chicken pieces are brown on both sides.
Reduce heat; add onion, red pepper strips and snow
peas. heat gently while combining juices, soy sauce,
hoisin sauce and cornstarch. Mix well and add to
skillet. Stir over medium heat until sauce thickens
and coats chicken and vegetables. Add orange segments.
Serve at once on hot plates.
Amish Orange chicken
Ingredients
1 Chicken Breast boneless skinless all fat removed
1/2 cup Simply Orange 100% Orange Juice - Grove Made
2 tbsp Extra Virgin Olive Oil,
1/2 tsp Ginger, ground,
1 tsp Oregano, ground,
1/2 tsp Sage, ground,
1 tsp Sea Salt,
1 tsp Dill weed, dried,
1/4 tsp Nutmeg, ground, .
Onions, raw, 1 medium sliced thinly
Carrots, raw, 1 cup, strips
Garlic, 5 cloves
1 cup baby spinach leaves fresh
1/2 medium Green Peppers (bell peppers),
Directions
Place all ingredients into a glass baking pan. Preheat oven 300 degrees. Cover with lid or alluminum foil. Bake 1 hour, uncover and bake 10 more minutes at 400 degrees.
Serves 2
you go to a small little farm in an unknown country of southern south america and ask the foreign farmer for the cockadoodles. you then grab the cockadoodler by the neck and squeeze orange die down its throat hence turning it into an orange color and taste. do this for 5 chickens. that should be enough
Here are 14 recipes for Chinese-style Orange Chicken, which do not include either rice wine or rice vinegar.
http://www.recipezaar.com/recipes.php?q=鈥?/a>
1 cup Orange
1 cup Chicken
1/2 cup MAGIC BEANS
pinch of salt
Does anyone have a recipe for Chicken Schawarma?
http://mideastfood.about.com/od/chicken/鈥?/a>
OMG this looks so good!!!Does anyone have a recipe for Chicken Schawarma?
I have never heard of this before what is it we love Chicken Recipes and go to
allrecipes.com I am sure they will have it that's where i look up all my Recipes there site is wonderfulDoes anyone have a recipe for Chicken Schawarma?
try www.recipezaar.com. i get most of my online recipes there.lip stain
OMG this looks so good!!!Does anyone have a recipe for Chicken Schawarma?
I have never heard of this before what is it we love Chicken Recipes and go to
allrecipes.com I am sure they will have it that's where i look up all my Recipes there site is wonderfulDoes anyone have a recipe for Chicken Schawarma?
try www.recipezaar.com. i get most of my online recipes there.
Recipe for lemon pepper chicken with a artichokes and asparagus side?
LEMON CHICKEN SCALOPPINE WITH
ARTICHOKES
1/4 c. flour
Salt %26amp; freshly ground pepper
4 skinless, boneless chicken breasts
2 tbsp. butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 c. chicken broth
1/4 c. dry vermouth
1/4 tsp. dried marjoram
1 bay leaf
1 can artichoke hearts
8 thin lemon slices
Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat. In a large frying pan melt cutter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.
Add garlic to pan and cook for 1 minutes, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return to pan; add artichoke hearts and 4 lemon slices. cover and simmer 10 to 15 minutes until liquid begins to thicken and flavors are blended.
Discard bay leaf and lemon slices. Arrange chicken and artichokes on dish. Pour sauce over chicken
EGGS AND ASPARAGUS
2 lbs asparagus
6 eggs
3/4 cup grated Parmesan cheese
1/2 stick butter, melted
sea salt, to taste
Wash asparagus.
If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.
Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.
Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).
Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.
Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.
When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.
Serve each portion of asparagus topped with one of the eggs.
Serves 6.
ARTICHOKES
1/4 c. flour
Salt %26amp; freshly ground pepper
4 skinless, boneless chicken breasts
2 tbsp. butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 c. chicken broth
1/4 c. dry vermouth
1/4 tsp. dried marjoram
1 bay leaf
1 can artichoke hearts
8 thin lemon slices
Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat. In a large frying pan melt cutter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.
Add garlic to pan and cook for 1 minutes, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return to pan; add artichoke hearts and 4 lemon slices. cover and simmer 10 to 15 minutes until liquid begins to thicken and flavors are blended.
Discard bay leaf and lemon slices. Arrange chicken and artichokes on dish. Pour sauce over chicken
EGGS AND ASPARAGUS
2 lbs asparagus
6 eggs
3/4 cup grated Parmesan cheese
1/2 stick butter, melted
sea salt, to taste
Wash asparagus.
If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.
Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.
Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).
Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.
Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.
When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.
Serve each portion of asparagus topped with one of the eggs.
Serves 6.
A really GOOD recipe for bacon wrapped stuffed chicken breast?
i would like to prepare...
bacon wrapped stuffed chicken breast..
ther are so many recipes out there...
i would like one that YOU KNOW is GOOD....
A really GOOD recipe for bacon wrapped stuffed chicken breast?
You can stuff a chicken breast with almost anything, I prefer cheeses, spinach, broccoli, etc... then all you have to do is season and wrap with slices of bacon and bake. Here are some really delicious recipes with a wide variety of ingredients to fit any taste. I have made several variations of stuffed chicken and have loved them all, it is really hard to mess up!
http://www.recipezaar.com/Bacon-Wrapped-鈥?/a>
http://www.recipezaar.com/Bacon-Wrapped-鈥?/a>
(for this recipe, don't stuff the bacon on the inside, just wrap around the outside and bake)
http://allrecipes.com/Recipe/Chicken-Bre鈥?/a>
(rachael ray, makes in skillet)
http://www.rachaelraymag.com/recipes/chi鈥?/a>
(mmmm gorganzola, stinky and good)
http://www.grouprecipes.com/64622/gorgan鈥?/a>
A really GOOD recipe for bacon wrapped stuffed chicken breast?
this got a lot of good ratings :D
Bacon Wrapped Chicken SUBMITTED BY: Anna Henson PHOTO BY: Night Owl
';I often make a few extra and freeze them, leaving only the sauce to make. This is delicious served over wide egg noodles! So wrap up your chicken in a bacon slice and smile, smile, smile!';
RECIPE RATING:
Read Reviews (319)
Review/Rate This Recipe
--------------------------------------鈥?br>
PREP TIME 25 Min
COOK TIME 1 Hr
READY IN 1 Hr 25 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1/2 (8 ounce) package cream cheese, sliced
4 slices bacon
1 teaspoon chopped fresh chives
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
1 pinch salt
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.
not exactly what you said but my mum used to make really nice chicken parcels...
slice a chicken breast length-wise to make it thinner.
cook it for just 2 minutes either side in a pan with butter.
put some ham on top of the chicken, then some sage on top of that.
roll up into a parcel.
roll the parcel into tin foil. make it really tight to keep the shape.
Put into the oven and cook on 200 for 20 minutes.
Serve with tagliatelli, spinach, and port sauce.
I stuff my bacon wrapped chicken breasts with a mixture of
~a really good bleu cheese, crumbled
~toasted walnuts
~2 T honey
~1/2 tsp. salt
Mix together, stuff it in the pocket you've made, wrap chicken with bacon, sautee in pan until lightly golden all over, move to a baking pan, bake in 350 oven for 25 mins.
Cut a pocket in the chicken breast and put some mozzarella in there and maybe some fresh herbs.
Do this NOW!!!
;-)
bacon wrapped stuffed chicken breast..
ther are so many recipes out there...
i would like one that YOU KNOW is GOOD....
A really GOOD recipe for bacon wrapped stuffed chicken breast?
You can stuff a chicken breast with almost anything, I prefer cheeses, spinach, broccoli, etc... then all you have to do is season and wrap with slices of bacon and bake. Here are some really delicious recipes with a wide variety of ingredients to fit any taste. I have made several variations of stuffed chicken and have loved them all, it is really hard to mess up!
http://www.recipezaar.com/Bacon-Wrapped-鈥?/a>
http://www.recipezaar.com/Bacon-Wrapped-鈥?/a>
(for this recipe, don't stuff the bacon on the inside, just wrap around the outside and bake)
http://allrecipes.com/Recipe/Chicken-Bre鈥?/a>
(rachael ray, makes in skillet)
http://www.rachaelraymag.com/recipes/chi鈥?/a>
(mmmm gorganzola, stinky and good)
http://www.grouprecipes.com/64622/gorgan鈥?/a>
A really GOOD recipe for bacon wrapped stuffed chicken breast?
this got a lot of good ratings :D
Bacon Wrapped Chicken SUBMITTED BY: Anna Henson PHOTO BY: Night Owl
';I often make a few extra and freeze them, leaving only the sauce to make. This is delicious served over wide egg noodles! So wrap up your chicken in a bacon slice and smile, smile, smile!';
RECIPE RATING:
Read Reviews (319)
Review/Rate This Recipe
--------------------------------------鈥?br>
PREP TIME 25 Min
COOK TIME 1 Hr
READY IN 1 Hr 25 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1/2 (8 ounce) package cream cheese, sliced
4 slices bacon
1 teaspoon chopped fresh chives
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
1 pinch salt
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.
not exactly what you said but my mum used to make really nice chicken parcels...
slice a chicken breast length-wise to make it thinner.
cook it for just 2 minutes either side in a pan with butter.
put some ham on top of the chicken, then some sage on top of that.
roll up into a parcel.
roll the parcel into tin foil. make it really tight to keep the shape.
Put into the oven and cook on 200 for 20 minutes.
Serve with tagliatelli, spinach, and port sauce.
I stuff my bacon wrapped chicken breasts with a mixture of
~a really good bleu cheese, crumbled
~toasted walnuts
~2 T honey
~1/2 tsp. salt
Mix together, stuff it in the pocket you've made, wrap chicken with bacon, sautee in pan until lightly golden all over, move to a baking pan, bake in 350 oven for 25 mins.
Cut a pocket in the chicken breast and put some mozzarella in there and maybe some fresh herbs.
Do this NOW!!!
;-)
Golden Corral Fans? Looking for a chicken recipe...?
The chicken at The Golden Corral that is made with Chili powder (I think). Can't even remember the name of the chicken...Anybody know?Golden Corral Fans? Looking for a chicken recipe...?
Not sure what kind of regional variations exist among the different restaurant locations, but there's a dish here called ';Bourbon Street Chicken'; that is pretty tasty. Does that name ring a bell?Golden Corral Fans? Looking for a chicken recipe...?
That Crap at the Golden Corral is out of a can...don't eat that stuff. I don't even know you but I worry about your sodium intake.
My chest hurts just thinking about it.
Im sorry but im not a big fan of golden corral...I find it really gross....Im just not a fan of buffets period....just the thought of all those wierd gross people touching and coughing, sneezing etc on all the food....and all the bugs that possibly have been on it....
Well...There's fried chicken, baked, and then there's a ';skillet type'; chicken - I thought it was an Asian dish though...That's all I can think of.
Not sure what kind of regional variations exist among the different restaurant locations, but there's a dish here called ';Bourbon Street Chicken'; that is pretty tasty. Does that name ring a bell?Golden Corral Fans? Looking for a chicken recipe...?
That Crap at the Golden Corral is out of a can...don't eat that stuff. I don't even know you but I worry about your sodium intake.
My chest hurts just thinking about it.
Im sorry but im not a big fan of golden corral...I find it really gross....Im just not a fan of buffets period....just the thought of all those wierd gross people touching and coughing, sneezing etc on all the food....and all the bugs that possibly have been on it....
Well...There's fried chicken, baked, and then there's a ';skillet type'; chicken - I thought it was an Asian dish though...That's all I can think of.
Chicken recipe?? please help?
I have some chicken breast and would like to try something new. Does anyone one have a good recipe they could suggest.Chicken recipe?? please help?
Tex-Mex Fajita
(Beef or Chicken)
2 T. olive oil
4 cup lean steak strips or
4 cup chicken breast strips
1 Tbsp. Chipotle Pepper (or to taste)
1 cup thin sliced green bell peppers
1 1/2 cup thin sliced onions
1 T. minced garlic
2 T. lemon juice
10 large flour or corn Tortillas
2 cups basic red sauce or prepared salsa
1 pint no fat sour cream
2 cups shredded x-sharp cheddar cheese
salt, to taste (optional)
Put olive oil and garlic in a preheated wok. Stir-fry the steak or Chicken and add the salt and cook until it is almost done. Then add onions, green peppers, lemon juice, Chipotle pepper and cook until the onions and peppers are limp. When finished pour in a bowl and prepare the Fajita on a Tortilla with the salsa, sour cream, and cheddar cheese.
Makes 8 FajitasChicken recipe?? please help?
Stuffed chicken breasts
Ingredients
2 large boneless, skinless chicken breasts, halved and pounded flat
coarse salt
freshly ground white pepper
1/3 cup liver p芒t茅
1/4 cup soft white bread crumbs
4 shallots, minced
1/4 cup unsifted flour
2 tablespoons unsalted butter
1/2 cup chicken stock
Method
Heat oven to 350掳
Spread breasts flat and season with salt and pepper. Mix p芒t茅, crumbs and shallots; place 2 tablespoons on each breast, roll up and secure with poultry pins. Dredge rolls with flour and brown in butter in a heavy skillet over moderately high heat, about 5 minutes. Transfer rolls to an ungreased shallow casserole, add broth; cover, bake 20 minutes just until the juices run clear and the meat is tender. Remove poultry pins and serve.
Variation
Spicy Ham Stuffing
Prepare as directed, stuffing breasts with 1/2 cup ground boiled ham mixed with 1 lightly beaten egg yolk, 1 teaspoon Dijon mustard, and the bread crumbs and shallots called for.
GARLIC LEMON CHICKEN BREAST
2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350掳F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
COMPLETELY FOOLPROOF 100% DELICIOUS GRILLED CHICKEN
(6-8 servings, recipe from George Bauer)
6-8 boneless, skinless chicken breasts
Marinade:
1 small bottle Paul Newman's Olive Oil and Vinegar salad dressing
1 pkg. Zesty Italian dressing mix (powdered mix)
1-2 T Spike Seasoning
Coarse ground black pepper to taste (about 1 tsp.)
Trim all visible fat and membranes from chicken, then cut small crosswise slits about 1/2 inch apart down the length of each chicken breast. (This helps the marinade penetrate and makes chicken cook more quickly and evenly. It also gives a gourmet look to the cooked chicken breasts.) Put chicken in single layer in zip loc bag. Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6 hours or longer. (This is great to put in the refrigerator in the morning when you go to work and cook after work that night.) To cook, preheat grill to medium high. Have a spray bottle ready to spray flames which will shoot up when you first put the chicken on the grill. Put chicken on the grill with slit side down first for best grill marks. Grill about 20 minutes, turning about every 5 minutes, or until chicken is well browned and firm but not hard to the touch. You can baste with reserved marinade the first few minutes, but be sure chicken is cooked well on both sides after the last time you baste to be sure all bacteria from the marinade is killed
Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
(Makes 4 servings, recipe created by Kalyn many years ago.)
4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chile powder (I use Ancho Chile powder from Penzeys)
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin (or less if you're not that fond of cumin)
2 T Worcestershire sauce
Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.
Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
Serve hot, with Mango Salsa with Red Bell Peppers if desired.
This is spicy but not so spicy you won't enjoy the flavors.
Grilled Chicken Breast
With Mole-Chile Marinade
4 Boneless Chicken Breast
Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes
# Measure all dry ingredients for the marinade into
a plastic bag. Seal and shake to mix. Add grape seed
oil, juice from the lime, and chopped garlic.
# Place chicken breast on cutting board, remove
any fat. With a small fork, pierce chicken, both
sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken
to marinade. Refrigerate 1 hour and up to 4 hours.
# Let chicken rest at room temperature 30 minutes before you to grill. Remove the chicken from the bag and drain the excess marinade from the chicken.
# Grill 5 minutes per side. Place on serving platter,
cover with foil %26amp; rest 5 minutes.
I have another recipe on my site for chicken kabobs and you can find that at:
http://www.cooking-is-easy-and-fun.com/C鈥?/a>
Good chicken to me is always something you marinade. Spear the chicken breast with a fork all over. This marinade is for 2 chicken breasts. 1 Cup Lemon Juice and 2 TBS Black Pepper. Mix together and let it sit for about 2 hours turning after 1 hour.
You can also marinade it in Italian Dressing. Gives it a great flavor.
One of my favorites I do is a Buffalo Chicken. Take one stick of butter and melt it in the bottom of a frying pan. Add in Frank's Red Hot Sauce to your taste. The more you add the hotter it will be. Then place the chicken breast in the mixture and cook on Med High heat covered. After about 20 - 25 min remove the lid and let each side crisp up in the sauce. Leaves the chicken moist and tasty. I usually eat buttered egg noodles with it.
Ive also used a marinade with Coconut milk, pineapple juice and some cracked red pepper..
Not sure what country you live in but I have a really simple recipe that is yummy. Spread a tablespoon of tomato paste (I think they call it puree in UK and USA) on each half of breast. Place a couple of fresh sage leaves on top of chicken and wrap each half breast in prosciutto or parma ham (Italian) and bake in moderate oven for 20 minutes until cooked through. Serve with fried potatoes and fresh green veg like broccoli or beans.
One Dish Chicken and Rice
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts
Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375掳F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.
Some flower and eggs, mix it together, put your seasonings, get some oil in a pot, put it on your stove, and drop the chicken it there! Home made fried chicken is SO good. And to get the grease off, put it on a plate with some paper towels over it.
a cup of rice (2 cups of water) in a baking pan with boneless, skinless chicken breasts with cream of mushroom soup poured over top. bake at 350 for 45 min- 1 hour
so good :)
delicious recipes
http://www.samayalblog.com/
Tex-Mex Fajita
(Beef or Chicken)
2 T. olive oil
4 cup lean steak strips or
4 cup chicken breast strips
1 Tbsp. Chipotle Pepper (or to taste)
1 cup thin sliced green bell peppers
1 1/2 cup thin sliced onions
1 T. minced garlic
2 T. lemon juice
10 large flour or corn Tortillas
2 cups basic red sauce or prepared salsa
1 pint no fat sour cream
2 cups shredded x-sharp cheddar cheese
salt, to taste (optional)
Put olive oil and garlic in a preheated wok. Stir-fry the steak or Chicken and add the salt and cook until it is almost done. Then add onions, green peppers, lemon juice, Chipotle pepper and cook until the onions and peppers are limp. When finished pour in a bowl and prepare the Fajita on a Tortilla with the salsa, sour cream, and cheddar cheese.
Makes 8 FajitasChicken recipe?? please help?
Stuffed chicken breasts
Ingredients
2 large boneless, skinless chicken breasts, halved and pounded flat
coarse salt
freshly ground white pepper
1/3 cup liver p芒t茅
1/4 cup soft white bread crumbs
4 shallots, minced
1/4 cup unsifted flour
2 tablespoons unsalted butter
1/2 cup chicken stock
Method
Heat oven to 350掳
Spread breasts flat and season with salt and pepper. Mix p芒t茅, crumbs and shallots; place 2 tablespoons on each breast, roll up and secure with poultry pins. Dredge rolls with flour and brown in butter in a heavy skillet over moderately high heat, about 5 minutes. Transfer rolls to an ungreased shallow casserole, add broth; cover, bake 20 minutes just until the juices run clear and the meat is tender. Remove poultry pins and serve.
Variation
Spicy Ham Stuffing
Prepare as directed, stuffing breasts with 1/2 cup ground boiled ham mixed with 1 lightly beaten egg yolk, 1 teaspoon Dijon mustard, and the bread crumbs and shallots called for.
GARLIC LEMON CHICKEN BREAST
2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350掳F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
COMPLETELY FOOLPROOF 100% DELICIOUS GRILLED CHICKEN
(6-8 servings, recipe from George Bauer)
6-8 boneless, skinless chicken breasts
Marinade:
1 small bottle Paul Newman's Olive Oil and Vinegar salad dressing
1 pkg. Zesty Italian dressing mix (powdered mix)
1-2 T Spike Seasoning
Coarse ground black pepper to taste (about 1 tsp.)
Trim all visible fat and membranes from chicken, then cut small crosswise slits about 1/2 inch apart down the length of each chicken breast. (This helps the marinade penetrate and makes chicken cook more quickly and evenly. It also gives a gourmet look to the cooked chicken breasts.) Put chicken in single layer in zip loc bag. Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6 hours or longer. (This is great to put in the refrigerator in the morning when you go to work and cook after work that night.) To cook, preheat grill to medium high. Have a spray bottle ready to spray flames which will shoot up when you first put the chicken on the grill. Put chicken on the grill with slit side down first for best grill marks. Grill about 20 minutes, turning about every 5 minutes, or until chicken is well browned and firm but not hard to the touch. You can baste with reserved marinade the first few minutes, but be sure chicken is cooked well on both sides after the last time you baste to be sure all bacteria from the marinade is killed
Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
(Makes 4 servings, recipe created by Kalyn many years ago.)
4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chile powder (I use Ancho Chile powder from Penzeys)
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin (or less if you're not that fond of cumin)
2 T Worcestershire sauce
Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.
Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
Serve hot, with Mango Salsa with Red Bell Peppers if desired.
This is spicy but not so spicy you won't enjoy the flavors.
Grilled Chicken Breast
With Mole-Chile Marinade
4 Boneless Chicken Breast
Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes
# Measure all dry ingredients for the marinade into
a plastic bag. Seal and shake to mix. Add grape seed
oil, juice from the lime, and chopped garlic.
# Place chicken breast on cutting board, remove
any fat. With a small fork, pierce chicken, both
sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken
to marinade. Refrigerate 1 hour and up to 4 hours.
# Let chicken rest at room temperature 30 minutes before you to grill. Remove the chicken from the bag and drain the excess marinade from the chicken.
# Grill 5 minutes per side. Place on serving platter,
cover with foil %26amp; rest 5 minutes.
I have another recipe on my site for chicken kabobs and you can find that at:
http://www.cooking-is-easy-and-fun.com/C鈥?/a>
Good chicken to me is always something you marinade. Spear the chicken breast with a fork all over. This marinade is for 2 chicken breasts. 1 Cup Lemon Juice and 2 TBS Black Pepper. Mix together and let it sit for about 2 hours turning after 1 hour.
You can also marinade it in Italian Dressing. Gives it a great flavor.
One of my favorites I do is a Buffalo Chicken. Take one stick of butter and melt it in the bottom of a frying pan. Add in Frank's Red Hot Sauce to your taste. The more you add the hotter it will be. Then place the chicken breast in the mixture and cook on Med High heat covered. After about 20 - 25 min remove the lid and let each side crisp up in the sauce. Leaves the chicken moist and tasty. I usually eat buttered egg noodles with it.
Ive also used a marinade with Coconut milk, pineapple juice and some cracked red pepper..
Not sure what country you live in but I have a really simple recipe that is yummy. Spread a tablespoon of tomato paste (I think they call it puree in UK and USA) on each half of breast. Place a couple of fresh sage leaves on top of chicken and wrap each half breast in prosciutto or parma ham (Italian) and bake in moderate oven for 20 minutes until cooked through. Serve with fried potatoes and fresh green veg like broccoli or beans.
One Dish Chicken and Rice
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts
Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375掳F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.
Some flower and eggs, mix it together, put your seasonings, get some oil in a pot, put it on your stove, and drop the chicken it there! Home made fried chicken is SO good. And to get the grease off, put it on a plate with some paper towels over it.
a cup of rice (2 cups of water) in a baking pan with boneless, skinless chicken breasts with cream of mushroom soup poured over top. bake at 350 for 45 min- 1 hour
so good :)
delicious recipes
http://www.samayalblog.com/
Looking for the recipe for Applebee's Oriental Chicken Wrap / Rollup, with the Teriyaki dressing?
This is NOT the same as the Oriental Chicken Salad dressing. I've searched online and can't find it anywhere.Looking for the recipe for Applebee's Oriental Chicken Wrap / Rollup, with the Teriyaki dressing?
I haven't checked your dish but I found a site last night which will give you copycat recipes from restaurants. I think it was called kopykat.com. Worth a shot.
I haven't checked your dish but I found a site last night which will give you copycat recipes from restaurants. I think it was called kopykat.com. Worth a shot.
Whats for dinner..chicken recipe anyone?
i need a yummy healthy chicken dinner and dessert but for dieters...any ideas?Whats for dinner..chicken recipe anyone?
*Almost Fat-Free Spicy Chicken Lettuce Cups------This healthy and delicious chicken recipe is a snap using a cooked rotisserie chicken from the market, and a jarred salsa. The contrast between the crisp, cold lettuce cups, and the spicy, stewed chicken is wonderful. This chicken recipe can be served as an appetizer or a main course.
Makes about 12 Servings of Spicy Chicken Lettuce Cups
1 whole roasted chicken, bones, fat, and skin removed, meat shredded
2 cups jarred red salsa (hot or mild)
1 tsp ground cumin
salt and pepper to taste
cayenne pepper, optional
1 head romaine lettuce, separated into leaves
1/2 bunch cilantro, chopped
Add all the ingredients (except the lettuce) into a saucepan and on medium-low heat, bring to a low simmer. Allow mixture to cool to warm, or room temperature. Taste, and adjust seasoning. Serve by spoonful in the lettuce leaves, topped with the fresh cilantro.
*LOW-FAT CRUNCHY BAKED CHICKEN
1 (8 oz.) bottle Western 98% fat free French dressing
1/4 c. finely chopped green pepper
1 1/2 c. corn flake crumbs
1 tsp. chili powder, divided
1/2 tsp. onion powder
8 boneless, skinless chicken breast halves (about 2 lbs.)
Preheat oven to 375 degrees. Combine Western dressing, green pepper, 1/2 teaspoon chili powder and onion powder in flat dish; reserve 1/3 cup sauce. Combine corn flake crumbs with 1/2 teaspoon chili powder in another flat dish. Dip chicken breast halves in the dressing mixture, then turn in crumbs to coat evenly. Discard excess dressing after dipping.Spray foil lined pan with non stick vegetable coating. Arrange chicken in a single layer on prepared pan. Bake at 375 degrees for 20 to 25 minutes or until chicken is thoroughly cooked. Top with reserved dressing mixture. 8 servings.
*Fat Free Spicy Thai Diced Chicken with Basil
One pound boneless and skinless chicken thighs or breasts
1/4 yellow onion, finely sliced (about 2/3 cup)
Four medium cloves of garlic, peeled and minced
One medium habanero Chile, stemmed, seeded and minced
3/4 teaspoon cornstarch
2 teaspoons water
3 tablespoons Thai fish sauce
1 teaspoon soy sauce
1/2 teaspoon sugar
3/4 cup Thai sweet basil leaves
One can of (14-1/2 ounces) vegetable or chicken broth, regular or reduced sodium, plus water to equal three cups
1-1/2 cup long-grain white rice
1/4 teaspoon salt
2 tablespoons lemon juice (divided)
1 tablespoon olive oil
Lemon wedges
Cut away and discard any pieces of fat from chicken. Then dice into 1/2-inch pieces. Set aside.Prepare onion, garlic and Chile. Set aside separately.In a bowl, dissolve cornstarch in water. Stir in fish sauce, soy sauce and sugar. Set aside.
Chop basil leaves coarsely. Leftover may be some tiny leaves; set aside. In a 2-1/2-quart saucepan, combine broth-water combination, rice and salt. Bring to a boil, stirring well. Reduce heat to low, cover and cook 20 minutes. With fork, stir in 1-tablespoon lemon juice. Re-cover and set aside.While rice is cooking, finish chicken. Heat oil in a 9 to 10-inch nonstick skillet over medium heat. When hot, add onion and stir two minutes. Add garlic and Chile; stir two minutes. Turn heat to mnedium0high, add chicken and stir three minutes. Stir in fish sauce mixture and bring to boil. Reduce heat and simmer chicken gently five minutes. Check for doneness. Stir in basil and remaining 1-tablespoon lemon juice. Spoon chicken over rice and serve with lemon wedges.
*Fat Free Milanese Chicken
One whole chicken breast
3 tablespoons fine bread crumbs
One egg white
1 tablespoon Parmesan cheese, fat-free
Salt, pepper or ginger
1 tablespoon flour
Olive oil for sauteing
Remove the bone and the skin from the chicken breast. Pound or flatten slightly. Dust with flour.
Mix egg white with salt and pepper. Dip meat into egg white. Coat with crumbs mixed with cheese. Let stand five to ten minutes.
Saute in oil until nicely brown, about five minutes on each side. Serve with sauteed mushrooms if desired.
*Easy Low-fat Chicken Cordon Bleu
Four boneless, skinless, chicken-breasts
Eight slices thin deli ham
Four slices low fat Swiss cheese (or regular - this is still a low-fat dish)
Butter Buds
Shredded Wheat biscuits (large ones), crumbled
Pound chicken breasts with kitchen mallet to tenderize and flatten.
On each breast, place two pieces of the ham (spread out to cover breast), one slice Swiss Cheese (place in the middle). Roll each breast up and secure with toothpick. Dip each rolled breast into Butter Buds made with liquid, then roll in Shredded Wheat. Bake at 350 degrees for about 30 minutes, until browned.
*Fat Free Soft Caramels
http://www.recipegoldmine.com/lowfat/fat鈥?/a>
*chicken with lemon sauce
http://www.astray.com/recipes/?show=Chic鈥?/a>
*QUICK FRUIT DESSERT
1 can fruit pie filling
1 tbsp. lemon juice
1 c. fat free granola
1/3 c. flour
2 tbsp. butter buds, liquid
Preheat oven to 375 degrees.Mix pie filling and lemon juice in ungreased square pan, 8x8x2, spread evenly.Mix remaining ingredients; sprinkle over filling. Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown.
Serve warm with fat free ice cream or yogurt.
*chocolate raspberry cheescake--low fat
http://www.astray.com/recipes/?show=Choc鈥?/a>
*Low Fat Vanilla Fruit Pudding
http://lowfatcooking.about.com/od/desser鈥?/a>
*http://books.google.co.in/books?id=rAvxf鈥?/a>
*http://www.safehaven.us/low_fat_dessert_鈥?/a>
*http://www.verybestbaking.com/recipes/ca鈥?/a>
ENJOY :-)Whats for dinner..chicken recipe anyone?
Sweet and Savory Chicken, Low Fat Recipe
Ing:
For Chicken:
1/2 cup fresh cilantro, chopped
2 cloves garlic, finely chopped
4 boneless, skinless chicken breasts
1 tsp pepper (or to taste)
1/2 tsp salt (or to taste)
For Sauce:
8 oz tomato sauce
1 tbsp brown sugar
1 tbsp vinegar
1/2 cup raisins
2cloves garlic, peeled
1/2 tsp salt (or to taste)
Dir:
Combine all the chicken ingredients in a large plate or bowl and turn the
chicken breast to coat it all over with seasonings. Combine all the sauce ingredients in a blender and set aside so the raisins can soften. Heat oven to 400 degrees. Lightly grease a shallow baking pan (or spray it with non-stick cooking spray). Put the chicken on the pan and bake for 15 minutes, or until it is cooked through. Whisk the sauce ingredients until smooth. Serve over chicken. Or slice chicken on the diagonal and fan it on a bed of sauce.
try: boiled chicken with vegetable soup
Ingredients:
1 whole chicken,
1 tsp salt
1 cup choppped cabbage
5 pcs. slice potato in half
1/2 cup chopped
onion
red bell pepper
msg
PROCEDURE:
1. In a boiling pan put a water simmer the slice chicken until the meat become tender.( no oil needed due to the boiled chicken produces oil itself)
2. when the chicken is tender slow it low heat and put the potato along with the salt,onions,sliced scallions and red bell peppper
3.cover the boiling pan after 1 minute put the cabbage.
Chicken and Artichokes:
4 -6 boneless, skinless chicken breasts or thighs. Season with seasoned salt and pepper.
1 can artichoke hearts, drained (reserve liquid) and coarsely chopped
1 4 oz container crumbled feta cheese
1 T dijon mustard
1/2 cup white wine
1/2 cup low fat sour cream
Brown chicken in non-stick pan and place in baking dish. Sprinkle with artichoke hearts and feta. Blend reserved artichoke liquid iwth white wine, sour cream and mustard. Season to taste. Spoon over chicken and cover. Bake at 350 degrees for 45 minutes or until bubbling and chicken is cooked thru. Serve with wild rice pilaf.
Dessert:
1 sugar free Angel Food Cake
1 large package sugar free vanilla or cheesecake pudding mix (instant)
2 cups lowfat milk
1 container Coolwhip Free
1 large container fresh strawberries
Mix pudding with 2 cups milk. Fold in 1 cup Coolwhip and refrigerate. Slice strawberries and sprinkle with 2 T sugar or Splenda. Mash slightly and set aside. Tear cake into pieces and layer as follows:
1/4 strawberries
1/4 cake
1/4 pudding
1/4 strawberries etc. ending in strawberries. Top with remaining CoolWhip.
here are some great healthy recipes:
http://www.eatingwell.com/recipes/collec鈥?/a>
for dessert. have grilled peaches and grilled pineapple coated with cinnamon and honey and lemon and lime juice.
http://www.free-gourmet-recipes.com/hdes鈥?/a> -more healthy desserts
6-8 chicken thighs...marinate in 1 tbsp. olive oil, 2 tbsp. mustard, 1 tbsp. honey, juice of one lime, salt and pepper to taste. Throw them on the grill or bake them up in the oven. If you don't want the skin on for dieting purposes, take it off. :) IF doing on the grill and taking skin off you may want to employ the use of foil wrap.
If you have a can of Durkee Fried Onions(like for green bean salad) crush them in a bag,use skinless chicken,dip the chicken in milk diluted w/water,shake off excess, place on a greased pan, and cook in oven 30-35 mins! TASTES GREAT!! Some type of fruit for desert.
meant to say put the chicken in the bag of crushed fried onions after dipping in milk...got hungry writing this down and skipped that part!LOL
boneless chicken breast baked with salsa on top and veggie rice dessert sorbetlip stain
*Almost Fat-Free Spicy Chicken Lettuce Cups------This healthy and delicious chicken recipe is a snap using a cooked rotisserie chicken from the market, and a jarred salsa. The contrast between the crisp, cold lettuce cups, and the spicy, stewed chicken is wonderful. This chicken recipe can be served as an appetizer or a main course.
Makes about 12 Servings of Spicy Chicken Lettuce Cups
1 whole roasted chicken, bones, fat, and skin removed, meat shredded
2 cups jarred red salsa (hot or mild)
1 tsp ground cumin
salt and pepper to taste
cayenne pepper, optional
1 head romaine lettuce, separated into leaves
1/2 bunch cilantro, chopped
Add all the ingredients (except the lettuce) into a saucepan and on medium-low heat, bring to a low simmer. Allow mixture to cool to warm, or room temperature. Taste, and adjust seasoning. Serve by spoonful in the lettuce leaves, topped with the fresh cilantro.
*LOW-FAT CRUNCHY BAKED CHICKEN
1 (8 oz.) bottle Western 98% fat free French dressing
1/4 c. finely chopped green pepper
1 1/2 c. corn flake crumbs
1 tsp. chili powder, divided
1/2 tsp. onion powder
8 boneless, skinless chicken breast halves (about 2 lbs.)
Preheat oven to 375 degrees. Combine Western dressing, green pepper, 1/2 teaspoon chili powder and onion powder in flat dish; reserve 1/3 cup sauce. Combine corn flake crumbs with 1/2 teaspoon chili powder in another flat dish. Dip chicken breast halves in the dressing mixture, then turn in crumbs to coat evenly. Discard excess dressing after dipping.Spray foil lined pan with non stick vegetable coating. Arrange chicken in a single layer on prepared pan. Bake at 375 degrees for 20 to 25 minutes or until chicken is thoroughly cooked. Top with reserved dressing mixture. 8 servings.
*Fat Free Spicy Thai Diced Chicken with Basil
One pound boneless and skinless chicken thighs or breasts
1/4 yellow onion, finely sliced (about 2/3 cup)
Four medium cloves of garlic, peeled and minced
One medium habanero Chile, stemmed, seeded and minced
3/4 teaspoon cornstarch
2 teaspoons water
3 tablespoons Thai fish sauce
1 teaspoon soy sauce
1/2 teaspoon sugar
3/4 cup Thai sweet basil leaves
One can of (14-1/2 ounces) vegetable or chicken broth, regular or reduced sodium, plus water to equal three cups
1-1/2 cup long-grain white rice
1/4 teaspoon salt
2 tablespoons lemon juice (divided)
1 tablespoon olive oil
Lemon wedges
Cut away and discard any pieces of fat from chicken. Then dice into 1/2-inch pieces. Set aside.Prepare onion, garlic and Chile. Set aside separately.In a bowl, dissolve cornstarch in water. Stir in fish sauce, soy sauce and sugar. Set aside.
Chop basil leaves coarsely. Leftover may be some tiny leaves; set aside. In a 2-1/2-quart saucepan, combine broth-water combination, rice and salt. Bring to a boil, stirring well. Reduce heat to low, cover and cook 20 minutes. With fork, stir in 1-tablespoon lemon juice. Re-cover and set aside.While rice is cooking, finish chicken. Heat oil in a 9 to 10-inch nonstick skillet over medium heat. When hot, add onion and stir two minutes. Add garlic and Chile; stir two minutes. Turn heat to mnedium0high, add chicken and stir three minutes. Stir in fish sauce mixture and bring to boil. Reduce heat and simmer chicken gently five minutes. Check for doneness. Stir in basil and remaining 1-tablespoon lemon juice. Spoon chicken over rice and serve with lemon wedges.
*Fat Free Milanese Chicken
One whole chicken breast
3 tablespoons fine bread crumbs
One egg white
1 tablespoon Parmesan cheese, fat-free
Salt, pepper or ginger
1 tablespoon flour
Olive oil for sauteing
Remove the bone and the skin from the chicken breast. Pound or flatten slightly. Dust with flour.
Mix egg white with salt and pepper. Dip meat into egg white. Coat with crumbs mixed with cheese. Let stand five to ten minutes.
Saute in oil until nicely brown, about five minutes on each side. Serve with sauteed mushrooms if desired.
*Easy Low-fat Chicken Cordon Bleu
Four boneless, skinless, chicken-breasts
Eight slices thin deli ham
Four slices low fat Swiss cheese (or regular - this is still a low-fat dish)
Butter Buds
Shredded Wheat biscuits (large ones), crumbled
Pound chicken breasts with kitchen mallet to tenderize and flatten.
On each breast, place two pieces of the ham (spread out to cover breast), one slice Swiss Cheese (place in the middle). Roll each breast up and secure with toothpick. Dip each rolled breast into Butter Buds made with liquid, then roll in Shredded Wheat. Bake at 350 degrees for about 30 minutes, until browned.
*Fat Free Soft Caramels
http://www.recipegoldmine.com/lowfat/fat鈥?/a>
*chicken with lemon sauce
http://www.astray.com/recipes/?show=Chic鈥?/a>
*QUICK FRUIT DESSERT
1 can fruit pie filling
1 tbsp. lemon juice
1 c. fat free granola
1/3 c. flour
2 tbsp. butter buds, liquid
Preheat oven to 375 degrees.Mix pie filling and lemon juice in ungreased square pan, 8x8x2, spread evenly.Mix remaining ingredients; sprinkle over filling. Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown.
Serve warm with fat free ice cream or yogurt.
*chocolate raspberry cheescake--low fat
http://www.astray.com/recipes/?show=Choc鈥?/a>
*Low Fat Vanilla Fruit Pudding
http://lowfatcooking.about.com/od/desser鈥?/a>
*http://books.google.co.in/books?id=rAvxf鈥?/a>
*http://www.safehaven.us/low_fat_dessert_鈥?/a>
*http://www.verybestbaking.com/recipes/ca鈥?/a>
ENJOY :-)Whats for dinner..chicken recipe anyone?
Sweet and Savory Chicken, Low Fat Recipe
Ing:
For Chicken:
1/2 cup fresh cilantro, chopped
2 cloves garlic, finely chopped
4 boneless, skinless chicken breasts
1 tsp pepper (or to taste)
1/2 tsp salt (or to taste)
For Sauce:
8 oz tomato sauce
1 tbsp brown sugar
1 tbsp vinegar
1/2 cup raisins
2cloves garlic, peeled
1/2 tsp salt (or to taste)
Dir:
Combine all the chicken ingredients in a large plate or bowl and turn the
chicken breast to coat it all over with seasonings. Combine all the sauce ingredients in a blender and set aside so the raisins can soften. Heat oven to 400 degrees. Lightly grease a shallow baking pan (or spray it with non-stick cooking spray). Put the chicken on the pan and bake for 15 minutes, or until it is cooked through. Whisk the sauce ingredients until smooth. Serve over chicken. Or slice chicken on the diagonal and fan it on a bed of sauce.
try: boiled chicken with vegetable soup
Ingredients:
1 whole chicken,
1 tsp salt
1 cup choppped cabbage
5 pcs. slice potato in half
1/2 cup chopped
onion
red bell pepper
msg
PROCEDURE:
1. In a boiling pan put a water simmer the slice chicken until the meat become tender.( no oil needed due to the boiled chicken produces oil itself)
2. when the chicken is tender slow it low heat and put the potato along with the salt,onions,sliced scallions and red bell peppper
3.cover the boiling pan after 1 minute put the cabbage.
Chicken and Artichokes:
4 -6 boneless, skinless chicken breasts or thighs. Season with seasoned salt and pepper.
1 can artichoke hearts, drained (reserve liquid) and coarsely chopped
1 4 oz container crumbled feta cheese
1 T dijon mustard
1/2 cup white wine
1/2 cup low fat sour cream
Brown chicken in non-stick pan and place in baking dish. Sprinkle with artichoke hearts and feta. Blend reserved artichoke liquid iwth white wine, sour cream and mustard. Season to taste. Spoon over chicken and cover. Bake at 350 degrees for 45 minutes or until bubbling and chicken is cooked thru. Serve with wild rice pilaf.
Dessert:
1 sugar free Angel Food Cake
1 large package sugar free vanilla or cheesecake pudding mix (instant)
2 cups lowfat milk
1 container Coolwhip Free
1 large container fresh strawberries
Mix pudding with 2 cups milk. Fold in 1 cup Coolwhip and refrigerate. Slice strawberries and sprinkle with 2 T sugar or Splenda. Mash slightly and set aside. Tear cake into pieces and layer as follows:
1/4 strawberries
1/4 cake
1/4 pudding
1/4 strawberries etc. ending in strawberries. Top with remaining CoolWhip.
here are some great healthy recipes:
http://www.eatingwell.com/recipes/collec鈥?/a>
for dessert. have grilled peaches and grilled pineapple coated with cinnamon and honey and lemon and lime juice.
http://www.free-gourmet-recipes.com/hdes鈥?/a> -more healthy desserts
6-8 chicken thighs...marinate in 1 tbsp. olive oil, 2 tbsp. mustard, 1 tbsp. honey, juice of one lime, salt and pepper to taste. Throw them on the grill or bake them up in the oven. If you don't want the skin on for dieting purposes, take it off. :) IF doing on the grill and taking skin off you may want to employ the use of foil wrap.
If you have a can of Durkee Fried Onions(like for green bean salad) crush them in a bag,use skinless chicken,dip the chicken in milk diluted w/water,shake off excess, place on a greased pan, and cook in oven 30-35 mins! TASTES GREAT!! Some type of fruit for desert.
meant to say put the chicken in the bag of crushed fried onions after dipping in milk...got hungry writing this down and skipped that part!LOL
boneless chicken breast baked with salsa on top and veggie rice dessert sorbet
I need a recipe using Velveeta and chicken!!?
I am looking for a recipe to cook tonight using velveeta and chicken. I do not have broccoli nor do I have much rice. Please help me find a good recipe for supper! I have looked in search engines, but I want your tried and true recipes!!! Thanks people!!I need a recipe using Velveeta and chicken!!?
CHEESY BAKED CHICKEN
1 sleeve Ritz crackers
2-3 boneless breast of chicken
1 box velveeta cheese
2 tablespoons extra virgin olive oil
1 tsp pepper
1/2 or 1 tsp parsley flakes
1 tsp salt (or to taste)
1 9x9 Pyrex pan
Crush the sleeve of Ritz crackers in a large bowl until it's fine enough to use as breading.
Add pepper, salt and parsley flakes to the Ritz cracker breading, then mix.
Thaw out the breast of chicken, then rinse briefly with water.
Roll each piece of chicken through the breading, then add the 1 tablespoon of Extra virgin olive oil to the bottom of the Pyrex pan. This to give it a little taste and to help it not stick to the Pyrex.
Whatever breading you have left, add it over the top of the pieces that are in the dish.
Sprinkle all of the shredded cheese over the chicken, then add more olive oil (1 tablespoon) to the top.
Bake at 350 degrees for 45 minutes iff chicken is still frozen, 30 minutes if thawed.
This works great with pork also, enjoy.
Always check to make sure when done that your meat is cooked through.
I need a recipe using Velveeta and chicken!!?
Even though you don't have broccoli, you can modify my recipe to use another type of veggie. Green beans would work well. If all you have is velveeta and chicken then make you could make grilled chicken sandwiches with slices of velveeta.
Broccoli Chicken Bake With
Creamy Cheesy Sauce
2 Roasted Chickens
3 cups fresh broccoli crowns, cut up
1 can cream of chicken soup
1 cup sour cream
1 stick unsalted butter
1 1/2 cups cubed Velveeta cheese
1 tsp garlic powder
1 tsp pepper
1/2 cup crushed club crackers
13 x 9 glass baking dish
Lightly grease the baking dish. Take chicken
off bone, shred, spread evenly in dish.
Preheat oven to 350 degrees.
Cut up broccoli, use all the stem, just cut
any brown areas off ends. Boil water, add
broccoli and cook for about 4-5 minutes.
You want crisp, yet tender broccoli. Cooking
to long with make mushy broccoli. Drain in
colander, run cold water over broccoli for
about 1 minute. You want to slow the cooking
process. Lay broccoli on paper towels to absorb
excess water. Spread evenly on top of the chicken.
In medium sauce pan on low heat add
soup, sour cream, and butter. Stir occasionally.
When mixture is warm, add the cheese. Stir
until cheese is melted. Add garlic powder
and pepper, mix.
Pour cheese sauce over broccoli and chicken.
Sprinkle with crushed crackers. Bake for 35 minutes
or until bubbly.
Good Luck.
Check out the cheese box or it's website.
CHEESY BAKED CHICKEN
1 sleeve Ritz crackers
2-3 boneless breast of chicken
1 box velveeta cheese
2 tablespoons extra virgin olive oil
1 tsp pepper
1/2 or 1 tsp parsley flakes
1 tsp salt (or to taste)
1 9x9 Pyrex pan
Crush the sleeve of Ritz crackers in a large bowl until it's fine enough to use as breading.
Add pepper, salt and parsley flakes to the Ritz cracker breading, then mix.
Thaw out the breast of chicken, then rinse briefly with water.
Roll each piece of chicken through the breading, then add the 1 tablespoon of Extra virgin olive oil to the bottom of the Pyrex pan. This to give it a little taste and to help it not stick to the Pyrex.
Whatever breading you have left, add it over the top of the pieces that are in the dish.
Sprinkle all of the shredded cheese over the chicken, then add more olive oil (1 tablespoon) to the top.
Bake at 350 degrees for 45 minutes iff chicken is still frozen, 30 minutes if thawed.
This works great with pork also, enjoy.
Always check to make sure when done that your meat is cooked through.
I need a recipe using Velveeta and chicken!!?
Even though you don't have broccoli, you can modify my recipe to use another type of veggie. Green beans would work well. If all you have is velveeta and chicken then make you could make grilled chicken sandwiches with slices of velveeta.
Broccoli Chicken Bake With
Creamy Cheesy Sauce
2 Roasted Chickens
3 cups fresh broccoli crowns, cut up
1 can cream of chicken soup
1 cup sour cream
1 stick unsalted butter
1 1/2 cups cubed Velveeta cheese
1 tsp garlic powder
1 tsp pepper
1/2 cup crushed club crackers
13 x 9 glass baking dish
Lightly grease the baking dish. Take chicken
off bone, shred, spread evenly in dish.
Preheat oven to 350 degrees.
Cut up broccoli, use all the stem, just cut
any brown areas off ends. Boil water, add
broccoli and cook for about 4-5 minutes.
You want crisp, yet tender broccoli. Cooking
to long with make mushy broccoli. Drain in
colander, run cold water over broccoli for
about 1 minute. You want to slow the cooking
process. Lay broccoli on paper towels to absorb
excess water. Spread evenly on top of the chicken.
In medium sauce pan on low heat add
soup, sour cream, and butter. Stir occasionally.
When mixture is warm, add the cheese. Stir
until cheese is melted. Add garlic powder
and pepper, mix.
Pour cheese sauce over broccoli and chicken.
Sprinkle with crushed crackers. Bake for 35 minutes
or until bubbly.
Good Luck.
Check out the cheese box or it's website.
Did anyone get the recipe for Rachel Allen's sweet chilly chicken wings? on UKTV food 07/07/08?
Don麓t they have a website? I reference The Food Network all the time for recipes.
Here: You can access this because you have the search information...I don't know the show or recipe you are looking for.
http://uktv.co.uk/food/homepage/sid/423Did anyone get the recipe for Rachel Allen's sweet chilly chicken wings? on UKTV food 07/07/08?
I have added a link for you:
http://uktv.co.uk/food/homepage/sid/423
but I have looked there and it doesn't give anything for what you want either by her, or anyone else??
Perhaps you can email them for it.Did anyone get the recipe for Rachel Allen's sweet chilly chicken wings? on UKTV food 07/07/08?
I found 2/3 but none from her -
Here: You can access this because you have the search information...I don't know the show or recipe you are looking for.
http://uktv.co.uk/food/homepage/sid/423Did anyone get the recipe for Rachel Allen's sweet chilly chicken wings? on UKTV food 07/07/08?
I have added a link for you:
http://uktv.co.uk/food/homepage/sid/423
but I have looked there and it doesn't give anything for what you want either by her, or anyone else??
Perhaps you can email them for it.Did anyone get the recipe for Rachel Allen's sweet chilly chicken wings? on UKTV food 07/07/08?
I found 2/3 but none from her -
Indian Kashmiri chicken recipe please. yum-yum . . .?
Try this chicken Recipe. http://www.myfoodcorner.com/recipes/chic鈥?/a>Indian Kashmiri chicken recipe please. yum-yum . . .?
Description
Ingredients
2.0 lbs of chicken breast skin removed
1/2 cup yoghurt
1 cup ground onion
1/2 cup ground cashew nut (soak cahew for an hour or more to make grinding easier)
2 med tomatoes cut into small pieces
1'; square of fresh ginger ground
5 -6 cloves of garlic ground
6-7 whole green cardomom
1 tsp (more or less) of cayenne pepper or red chilli pwd
2 tbsp of sliced almonds
2 tbsp of corn oil
Preparation
Heat the oil, add the ground onion and stir till rose colored. Add garlic %26amp; ginger continue to fry till light brown. Add the cardamom and chicken cook for about 15 - 20 minutes on medium high flame. Add yoghurt tomatoes, red chilli powder. Keep cooking and stirring constantly for another 20 - 30 minutes or till the chicken is fully cooked and browned. Add ground cashew and cook for another 3 minutes. Garnish with almond slivers and serve.Indian Kashmiri chicken recipe please. yum-yum . . .?
Sharon...
Chicken in Kashmir is cooked in three different ways..
Which one do you want.
I was born there.
Description
Ingredients
2.0 lbs of chicken breast skin removed
1/2 cup yoghurt
1 cup ground onion
1/2 cup ground cashew nut (soak cahew for an hour or more to make grinding easier)
2 med tomatoes cut into small pieces
1'; square of fresh ginger ground
5 -6 cloves of garlic ground
6-7 whole green cardomom
1 tsp (more or less) of cayenne pepper or red chilli pwd
2 tbsp of sliced almonds
2 tbsp of corn oil
Preparation
Heat the oil, add the ground onion and stir till rose colored. Add garlic %26amp; ginger continue to fry till light brown. Add the cardamom and chicken cook for about 15 - 20 minutes on medium high flame. Add yoghurt tomatoes, red chilli powder. Keep cooking and stirring constantly for another 20 - 30 minutes or till the chicken is fully cooked and browned. Add ground cashew and cook for another 3 minutes. Garnish with almond slivers and serve.Indian Kashmiri chicken recipe please. yum-yum . . .?
Sharon...
Chicken in Kashmir is cooked in three different ways..
Which one do you want.
I was born there.
Good Fried Chicken Recipe?
Got one? Please share with any tricks or tips :)Good Fried Chicken Recipe?
SOUTHERN FRIED CHICKEN
Chicken pieces
Oil
Salt %26amp; pepper
';Mrs. Dash'; table blend
Paprika
Flour
Heavy iron skillet
Wire mesh top
Salt chicken pieces to taste. In plastic bag, put flour and other spices. Shake pieces in bag one or two at a time and add to skillet in which oil has been preheated to high temperature. Add pieces slowly enough so that oil temperature does not drop appreciably. After all pieces have been browned on all sides, lower temperature to medium and cover skillet with wire mesh. Turn pieces frequently so that they do not burn. Cook for approximately 20 minutes, or until flesh of chicken is firm.
OVEN FRIED CAJUN CHICKEN
1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter
Preheat oven to 425掳F.
Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325掳F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.Good Fried Chicken Recipe?
House Seasoning
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
---
2 1/2 lb chicken, cut into pieces
2 cup self-rising flour
1 cup hot red pepper sauce
3 eggs
Directions
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat
==
you really do need to soak it first in the buttermilk and serve with the yummy gravy!
Granny's Fried Chicken and Gravy
1 broiler/fryer chicken, cut into 8 pieces
2 cups buttermilk
2 tbsp salt
2 tbsp paprika
2 tsp garlic powder
1 tsp cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Overnight is best! Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken. Combine salt, paprika, garlic powder, and cayenne pepper. Season chicken. Dredge chicken in flour and shake off excess. Le chill 10-15 minutes (helps with the crust) Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. Drain chicken on a rack over a sheet pan. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven. Serve hot, room temp or cold.
For the Gravy: Pour off most of the fat, leaving the crumbs in the bottom of the pan. Add 1 diced onion if desired and a little flour and brown.
When flour has browned, add 1 cup of hot water and stir until smooth and thickened. Taste for flavor. If the flavor is not chickeny enough, you can add 1 boullion cube, If too thick, add more water. Adjust seasoning if needed
===
Ziggy's Fried Chicken-Ziggy is an old cook from my town. He is well know thru out the county for his fried chicken. My mother in -law used to make his recipe at her resturant and he told me that I did it just right.
8 cups flour
2 tbsp onion powder
2 tbsp celery salt
2 tbsp poultry seasoning
2 tbsp white pepper
2 tbsp salt
Mix everything well and put in a reealable container. You will obviously not need the whole recipe, and it is great for chicken fried steaks, chicken nuggets, or anything that calls for seasoned flour.
Set up 2 bowls.One with ice water and one with the flour. Get a large sifter handy.
Dip chicken in the water then flour, then water and flour again. Drop in 350 degree oil. If ou have enough oil to submerge the chicken then your set a timer for 15 min exactly. If you only have enough oil to cover it say half way then probably around 5-7 minutes per side.
SIft the flour after every 4-6 pieces of chicken. The removes and clumps in the flour. If left in the main bowl these will stick to pieces and end up becoming hard rocks on your chicken-NO GOOD.
Even as the water becomes thicker with all the left behind flour keep it unless it gets real thick and goopy-ish. Ot add to the crust of the chicken.
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!
Submitted by: CM
Who does friend chicken better than Paula Deen? :) Try this:
http://recipes.pauladeen.com/index.php/r鈥?/a>
i marinate my chicken pieces in buttermilk overnight (8hours)....then season some flour with salt, pepper, ground cayenne pepper. toss the chicken in the flour and viola........you will have a good crust
http://www.recipezaar.com/Crispy-Fried-C鈥?/a>
Chicken grease salt , the recipe for KFC chicken :D
My secret recipe has seven herbs and spices...
KFC baby !
SOUTHERN FRIED CHICKEN
Chicken pieces
Oil
Salt %26amp; pepper
';Mrs. Dash'; table blend
Paprika
Flour
Heavy iron skillet
Wire mesh top
Salt chicken pieces to taste. In plastic bag, put flour and other spices. Shake pieces in bag one or two at a time and add to skillet in which oil has been preheated to high temperature. Add pieces slowly enough so that oil temperature does not drop appreciably. After all pieces have been browned on all sides, lower temperature to medium and cover skillet with wire mesh. Turn pieces frequently so that they do not burn. Cook for approximately 20 minutes, or until flesh of chicken is firm.
OVEN FRIED CAJUN CHICKEN
1 frying chicken or 6 breasts or 6 leg thigh quarters
1 cup flour
black pepper and garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
1/2 cup butter
Preheat oven to 425掳F.
Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325掳F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.Good Fried Chicken Recipe?
House Seasoning
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
---
2 1/2 lb chicken, cut into pieces
2 cup self-rising flour
1 cup hot red pepper sauce
3 eggs
Directions
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat
==
you really do need to soak it first in the buttermilk and serve with the yummy gravy!
Granny's Fried Chicken and Gravy
1 broiler/fryer chicken, cut into 8 pieces
2 cups buttermilk
2 tbsp salt
2 tbsp paprika
2 tsp garlic powder
1 tsp cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Overnight is best! Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken. Combine salt, paprika, garlic powder, and cayenne pepper. Season chicken. Dredge chicken in flour and shake off excess. Le chill 10-15 minutes (helps with the crust) Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. Drain chicken on a rack over a sheet pan. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven. Serve hot, room temp or cold.
For the Gravy: Pour off most of the fat, leaving the crumbs in the bottom of the pan. Add 1 diced onion if desired and a little flour and brown.
When flour has browned, add 1 cup of hot water and stir until smooth and thickened. Taste for flavor. If the flavor is not chickeny enough, you can add 1 boullion cube, If too thick, add more water. Adjust seasoning if needed
===
Ziggy's Fried Chicken-Ziggy is an old cook from my town. He is well know thru out the county for his fried chicken. My mother in -law used to make his recipe at her resturant and he told me that I did it just right.
8 cups flour
2 tbsp onion powder
2 tbsp celery salt
2 tbsp poultry seasoning
2 tbsp white pepper
2 tbsp salt
Mix everything well and put in a reealable container. You will obviously not need the whole recipe, and it is great for chicken fried steaks, chicken nuggets, or anything that calls for seasoned flour.
Set up 2 bowls.One with ice water and one with the flour. Get a large sifter handy.
Dip chicken in the water then flour, then water and flour again. Drop in 350 degree oil. If ou have enough oil to submerge the chicken then your set a timer for 15 min exactly. If you only have enough oil to cover it say half way then probably around 5-7 minutes per side.
SIft the flour after every 4-6 pieces of chicken. The removes and clumps in the flour. If left in the main bowl these will stick to pieces and end up becoming hard rocks on your chicken-NO GOOD.
Even as the water becomes thicker with all the left behind flour keep it unless it gets real thick and goopy-ish. Ot add to the crust of the chicken.
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!
Submitted by: CM
Who does friend chicken better than Paula Deen? :) Try this:
http://recipes.pauladeen.com/index.php/r鈥?/a>
i marinate my chicken pieces in buttermilk overnight (8hours)....then season some flour with salt, pepper, ground cayenne pepper. toss the chicken in the flour and viola........you will have a good crust
http://www.recipezaar.com/Crispy-Fried-C鈥?/a>
Chicken grease salt , the recipe for KFC chicken :D
My secret recipe has seven herbs and spices...
KFC baby !
Peanut Butter Chicken Recipe?
Hi, does anyone have Simple, Creamy Peanut Butter Chicken Recipe? I'm looking for something tasty, but not too sweet or spicy. Also, I don't want a fried or baked kind. I'm looking for the kind that can be eaten over rice or noodles. Thanks!! Peanut Butter Chicken Recipe?
Be ready !
Here`s a wonderful , delicious and yummmmmmm recipe !
QUICK %26amp; EASY !!!
Soooooo lets begin .,...........
Peanut Butter Chicken Ingredients
1 tablespoon vegetable oil 1 teaspoon bouillon
1 pound skinless boneless chicken breast 1 can cherry tomatoes
1 medium onion 1/2 cup peanut butter
2 dried shiitake mushroom caps 1 teaspoon chili garlic sauce (sriracha)
3/4 cup water salt and pepper to taste
1 teaspoon red pepper flakes
Instructions for Peanut Butter Chicken
1. Heat the 3/4 water (microwave is fine) and soak the shiitake mushroom caps.
2. Cut the chicken into cubes between 1/2'; and 1';.
3. Roughly chop the onion.
4. Heat the oil over medium heat and add chicken. Turn pieces after about 2 minutes. Cook until white on both sides.
5. Add onion and pepper flakes and sautee for about 5 minutes, stirring once or twice.
6. Take out shiitake caps, reserving the water. Remove the stems and slice.
7. Add shiitake caps, water, bouillon, cherry tomatoes (and juice). Cook for 10 minutes, until chicken is cooked through.
8. Stir in peanut butter. Cook for about 5 more minutes. Add sriracha sauce, salt and pepper to taste.
Okay HUGE BUT EASY !!!!!!!!!
hey whats the use of having no tatse ...
Taste is never waste .....but what if I give you a combination ..
wouldn`t it be wonderful ??????
And hot vegie soup or chillli sauce ????
ENJOY !Peanut Butter Chicken Recipe?
Peanut Butter and Chicken Broth (Broth can be made from boiling chicken - and herbs if you want). Mix the peanut butter with the broth and add salt. Then take the sauce and glaze over the chicken (that's already boiled).
Be ready !
Here`s a wonderful , delicious and yummmmmmm recipe !
QUICK %26amp; EASY !!!
Soooooo lets begin .,...........
Peanut Butter Chicken Ingredients
1 tablespoon vegetable oil 1 teaspoon bouillon
1 pound skinless boneless chicken breast 1 can cherry tomatoes
1 medium onion 1/2 cup peanut butter
2 dried shiitake mushroom caps 1 teaspoon chili garlic sauce (sriracha)
3/4 cup water salt and pepper to taste
1 teaspoon red pepper flakes
Instructions for Peanut Butter Chicken
1. Heat the 3/4 water (microwave is fine) and soak the shiitake mushroom caps.
2. Cut the chicken into cubes between 1/2'; and 1';.
3. Roughly chop the onion.
4. Heat the oil over medium heat and add chicken. Turn pieces after about 2 minutes. Cook until white on both sides.
5. Add onion and pepper flakes and sautee for about 5 minutes, stirring once or twice.
6. Take out shiitake caps, reserving the water. Remove the stems and slice.
7. Add shiitake caps, water, bouillon, cherry tomatoes (and juice). Cook for 10 minutes, until chicken is cooked through.
8. Stir in peanut butter. Cook for about 5 more minutes. Add sriracha sauce, salt and pepper to taste.
Okay HUGE BUT EASY !!!!!!!!!
hey whats the use of having no tatse ...
Taste is never waste .....but what if I give you a combination ..
wouldn`t it be wonderful ??????
And hot vegie soup or chillli sauce ????
ENJOY !Peanut Butter Chicken Recipe?
Peanut Butter and Chicken Broth (Broth can be made from boiling chicken - and herbs if you want). Mix the peanut butter with the broth and add salt. Then take the sauce and glaze over the chicken (that's already boiled).
Kung Pow chicken recipe needed...?
I need an authentic recipe for Kung Pow chicken. But not the American version....I want to recreate what I had in Shanghai and Beijing. It was spicy, but with a different taste then what I get here. It also had peanuts or cashews.Kung Pow chicken recipe needed...?
Gōng bǎo jī dīng (宫保鸡丁), the original Sichuan version of Kung Pao chicken, uses chicken (鸡; jī in Chinese) as its primary ingredient. In this authentic original version, diced chicken is typically mixed with a pre-prepared marinade. The wok is seasoned and then the chiles and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.
Fresh, moist, unroasted peanuts or cashew nuts[2] are often used instead of their pre-roasted versions. In such situations, the peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.
In Sichuan, or when preparing authentic gōng bǎo jī dīng, only Sichuan-style chilis such as cháo tiān jiāo (朝天椒) or qī xīng jiāo (七星椒) are used. Smaller, thinner Sichuanese varieties may also be used.
The most important component of the dish is handfuls of the Sichuan peppercorns (花椒; pinyin: huā jiāo). It is these peppercorns that give authentic gōng bǎo jī dīng its distinctive numbing flavor. Use of má là wèi xíng (痲辣味型), or hot and numbing flavor, is a typical element of Sichuan cooking. Sichuan peppercorns, along with red chilis, are the key components of má là wèi xíng.
Serves: 4-6
Ingredients:
1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced
Directions:
Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.
Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.
Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.
In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.
~~~OR~~~
Ingredients:
1 1/2 boneless %26amp; skinless chicken breast (or 3 boneless %26amp; skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
For the marinate:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
Method:
Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
Add in the scallions and stir evenly.
Dish out and serve hot with steamed white rice.
Cook's Notes:
You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.Kung Pow chicken recipe needed...?
Shanghai Kung Bow Gai Ding
MMMMM----------------------MARINATE CHICKEN---------------------------
1 c Chicken; uncooked, skinned,
- boned %26amp; cubed 1/2';
1 tb Peanut oil
1 ts Light soy sauce
1 1/2 tb Dark soy sauce
1 ts Cornstarch
1/4 ts Five Spice Powder
MMMMM---------------------PREPARE VEGETABLES--------------------------
1 ea Clove garlic; crushed
1 c Green pepper; squared 1/2';
1 ea Carrot; roll cut
1 ea Celery; thin diagonal sliced
2 ea Scallions; chopped
1/2 c Bamboo shoots; sliced
1/2 c Water chestnuts; chopped
1/2 c Dried black mushrooms;
- soak in hot water 15 mins,
- drain, slice if necessary
1/4 ts Fresh ginger; grated
MMMMM---------------------------TOAST-…
1 ts Szechuan peppercorns
1/2 c Raw peanuts; hulled
MMMMM---------------------------OTHER-…
2 ts Peanut oil
1 x Piece (1 inch long) dry red
- Hot pepper =OR=
1 ts To 3 Chili paste
- with garlic; to taste
Marinate the chicken with oil, soy sauces %26amp; cornstarch for at least 1
hour.
Prepare vegetables.
Heat wok to just smoking stage. Toast Szechuan peppercorns, shaking
wok constantly, for about 3 minutes, set aside. Toast nuts for about
4 minutes, shaking wok constantly, set aside. Remove wok from heat.
Crush peppercorns (side of Chinese pattern knife/cleaver works good).
Reheated wok on high. Add 2 teaspoons oil. Quickly swirl crushed
garlic clove over the bottom and sides, then discard. Add the
marinated chicken, stirring occasionally, until opaque; remove. Add
the green and red pepper (if used), carrots and celery; stir fry for
3 minutes. Add all remaining and set-aside ingredients (also add
chili sauce, if not using red pepper). Stir-fry for 2 minutes.
Serve immediately, over rice.
Notes:
* Having visited Shanghai and enjoyed the true Chinese cuisine I
decided to try and duplicate some dishes. Here's one that was
successful ;) This is very close to one version I had in a back alley
off Nanjing Lu at the recommendation of someone on the lu (no, not
=that= loo ;).
* The dark soy sauce is absolutely required.
* The title is how they spelled it, not me!
* Raw cashews, I found out later, are much better (=not= toasted).
* If sauce is too thin, add 1:1 mix of cornstarch and cold water
gradually at the end. If too thick, add water.
* The amounts of oil required will vary according to your wok.
3/4 lb. chicken, cubed
1/4 tsp. salt
1 tbsp. cornstarch
1 egg white
1/2 c. peanut oil
1 c. peanuts
1 can water chestnuts
1/4 c. chopped onion
2 sm. garlic cloves, chopped
1 or 2 tsp. szechuan sauce
4 tbsp. soy sauce
3 tbsp. sherry
1 tbsp. red wine vinegar
1 tbsp. sugar
1/4 c. chicken broth
1 1/2 tbsp. cornstarch
Prepare chicken by mixing with the first three ingredients (salt, cornstarch, egg white) refrigerate for 20 minutes.
Cook in a wok. Heat oil, add chicken in batches and cook. Remove chicken and add peanuts for 30 seconds. Drain peanuts.
Put chicken in wok, add onion, all spices and the peanuts. Mix chicken broth and cornstarch together, add to mixture. Serve over rice.
I just read the receipe above me, it sounds yummy. Put extra on. I'm coming for dinner. lol From Aussie
Kung Pow! Chicken
Sesame oil really adds to this Kung Pao Chicken recipe
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 egg white
4 teaspoons cornstarch
1 teaspoon chinese chili paste with garlic
2 tablespoons soy sauce
1 teaspoon dry sherry
1 teaspoon red wine vinegar
1/4 cup chicken broth
1 teaspoon oriental sesame oil
3 tablespoons vegetable oil
1/2 cup unsalted peanuts
4 green onions, chopped into 1/2-inch pieces
2 garlic cloves, minced
1/2-1 teaspoon crushed red pepper flakes
In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
http://www.recipezaar.com/125861
(*-*)
I've never been to China and I would be very interested to find out which recipe you'll try out from the answers and come up with the dish as close to the one U had in Shanghai. :)
Ingredients:
1 1/2 pound boneless chicken breast, cut into 1/2 inch cubes
3 stalks celery, sliced
1 large sweet red pepper, thin sliced
1/2 cup unsalted peanuts
3 large cloves garlic, minced
3 dried red chili peppers, crushed
1 bunch scallions cut into 1/2 inch pieces
***Sauce:***
4 tablespoons rice wine or dry sherry
4 tablespoons hoison sauce
2 tablespoons bean curd paste
1 tablespoon black bean sauce
2 tablespoons red wine vinegar
1 1/2 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon red pepper flakes
***Marinade:***
2 tablespoons cornstarch
2 tablespoons rice wine or dry sherry
2 teaspoons baking soda
***
peanut oil
Directions:
Slice and chop all necessary ingredients in advance. Mix the marinade and mix into the chicken cubes; allow to sit for at least 1/2 hour. Prepare the sauce by combining the wine and cornstarch and until the cornstarch is incorporated then mixing the remaining ingredients together in a bowl. Heat about 3 tablespoons of the peanut oil and stir fry the chicken until just done; stir fry in two batches if necessary. Set aside. Heat 3 tablespoons peanut oil and stir fry the peanuts for about one minute, being careful not to let them burn, if you do, throw them away and start over. Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes. Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken. Toss to coat chicken and veggies with sauce.
Ingredients:
*2 Tbsp wine vinegar
*2 Tbsp soy sauce
*2 tsp sugar
*1 lb boneless skinless chicken breast, cut into bites (the smaller the better)
*Cornstarch
*2 tsp oil
*3 Tbsp chopped scallion
*2 cloves garlic, minced
*1.5 Tbsp crushed red pepper
*2 tsp ground ginger
*1/3 cup peanuts dry roasted, unsalted
*4 cups cooked rice
Mix together wine vinegar, soy sauce and sugar and set aside. After cutting chicken, coat it with cornstarch (I shake it around in a Ziploc). Heat oil in the wok and stir-fry chicken until cooked. Remove chicken from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds. Add wine vinegar mixture and chicken, stirring to coat. Mix in peanuts and serve over rice.
The quantities of garlic, red peper, and ginger can be adjusted to taste...the quantities listed are about an 8 in hotness on a scale from 1-10.
One caveat...I've tried to double this recipe, because it really only feeds 2-3 people, but the sauce doesn't double accurately. Use caution if increasing amounts.lip stain
Gōng bǎo jī dīng (宫保鸡丁), the original Sichuan version of Kung Pao chicken, uses chicken (鸡; jī in Chinese) as its primary ingredient. In this authentic original version, diced chicken is typically mixed with a pre-prepared marinade. The wok is seasoned and then the chiles and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.
Fresh, moist, unroasted peanuts or cashew nuts[2] are often used instead of their pre-roasted versions. In such situations, the peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.
In Sichuan, or when preparing authentic gōng bǎo jī dīng, only Sichuan-style chilis such as cháo tiān jiāo (朝天椒) or qī xīng jiāo (七星椒) are used. Smaller, thinner Sichuanese varieties may also be used.
The most important component of the dish is handfuls of the Sichuan peppercorns (花椒; pinyin: huā jiāo). It is these peppercorns that give authentic gōng bǎo jī dīng its distinctive numbing flavor. Use of má là wèi xíng (痲辣味型), or hot and numbing flavor, is a typical element of Sichuan cooking. Sichuan peppercorns, along with red chilis, are the key components of má là wèi xíng.
Serves: 4-6
Ingredients:
1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced
Directions:
Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.
Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside.
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.
Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.
In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.
~~~OR~~~
Ingredients:
1 1/2 boneless %26amp; skinless chicken breast (or 3 boneless %26amp; skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
For the marinate:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
Method:
Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
Add in the scallions and stir evenly.
Dish out and serve hot with steamed white rice.
Cook's Notes:
You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.Kung Pow chicken recipe needed...?
Shanghai Kung Bow Gai Ding
MMMMM----------------------MARINATE CHICKEN---------------------------
1 c Chicken; uncooked, skinned,
- boned %26amp; cubed 1/2';
1 tb Peanut oil
1 ts Light soy sauce
1 1/2 tb Dark soy sauce
1 ts Cornstarch
1/4 ts Five Spice Powder
MMMMM---------------------PREPARE VEGETABLES--------------------------
1 ea Clove garlic; crushed
1 c Green pepper; squared 1/2';
1 ea Carrot; roll cut
1 ea Celery; thin diagonal sliced
2 ea Scallions; chopped
1/2 c Bamboo shoots; sliced
1/2 c Water chestnuts; chopped
1/2 c Dried black mushrooms;
- soak in hot water 15 mins,
- drain, slice if necessary
1/4 ts Fresh ginger; grated
MMMMM---------------------------TOAST-…
1 ts Szechuan peppercorns
1/2 c Raw peanuts; hulled
MMMMM---------------------------OTHER-…
2 ts Peanut oil
1 x Piece (1 inch long) dry red
- Hot pepper =OR=
1 ts To 3 Chili paste
- with garlic; to taste
Marinate the chicken with oil, soy sauces %26amp; cornstarch for at least 1
hour.
Prepare vegetables.
Heat wok to just smoking stage. Toast Szechuan peppercorns, shaking
wok constantly, for about 3 minutes, set aside. Toast nuts for about
4 minutes, shaking wok constantly, set aside. Remove wok from heat.
Crush peppercorns (side of Chinese pattern knife/cleaver works good).
Reheated wok on high. Add 2 teaspoons oil. Quickly swirl crushed
garlic clove over the bottom and sides, then discard. Add the
marinated chicken, stirring occasionally, until opaque; remove. Add
the green and red pepper (if used), carrots and celery; stir fry for
3 minutes. Add all remaining and set-aside ingredients (also add
chili sauce, if not using red pepper). Stir-fry for 2 minutes.
Serve immediately, over rice.
Notes:
* Having visited Shanghai and enjoyed the true Chinese cuisine I
decided to try and duplicate some dishes. Here's one that was
successful ;) This is very close to one version I had in a back alley
off Nanjing Lu at the recommendation of someone on the lu (no, not
=that= loo ;).
* The dark soy sauce is absolutely required.
* The title is how they spelled it, not me!
* Raw cashews, I found out later, are much better (=not= toasted).
* If sauce is too thin, add 1:1 mix of cornstarch and cold water
gradually at the end. If too thick, add water.
* The amounts of oil required will vary according to your wok.
3/4 lb. chicken, cubed
1/4 tsp. salt
1 tbsp. cornstarch
1 egg white
1/2 c. peanut oil
1 c. peanuts
1 can water chestnuts
1/4 c. chopped onion
2 sm. garlic cloves, chopped
1 or 2 tsp. szechuan sauce
4 tbsp. soy sauce
3 tbsp. sherry
1 tbsp. red wine vinegar
1 tbsp. sugar
1/4 c. chicken broth
1 1/2 tbsp. cornstarch
Prepare chicken by mixing with the first three ingredients (salt, cornstarch, egg white) refrigerate for 20 minutes.
Cook in a wok. Heat oil, add chicken in batches and cook. Remove chicken and add peanuts for 30 seconds. Drain peanuts.
Put chicken in wok, add onion, all spices and the peanuts. Mix chicken broth and cornstarch together, add to mixture. Serve over rice.
I just read the receipe above me, it sounds yummy. Put extra on. I'm coming for dinner. lol From Aussie
Kung Pow! Chicken
Sesame oil really adds to this Kung Pao Chicken recipe
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 egg white
4 teaspoons cornstarch
1 teaspoon chinese chili paste with garlic
2 tablespoons soy sauce
1 teaspoon dry sherry
1 teaspoon red wine vinegar
1/4 cup chicken broth
1 teaspoon oriental sesame oil
3 tablespoons vegetable oil
1/2 cup unsalted peanuts
4 green onions, chopped into 1/2-inch pieces
2 garlic cloves, minced
1/2-1 teaspoon crushed red pepper flakes
In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
http://www.recipezaar.com/125861
(*-*)
I've never been to China and I would be very interested to find out which recipe you'll try out from the answers and come up with the dish as close to the one U had in Shanghai. :)
Ingredients:
1 1/2 pound boneless chicken breast, cut into 1/2 inch cubes
3 stalks celery, sliced
1 large sweet red pepper, thin sliced
1/2 cup unsalted peanuts
3 large cloves garlic, minced
3 dried red chili peppers, crushed
1 bunch scallions cut into 1/2 inch pieces
***Sauce:***
4 tablespoons rice wine or dry sherry
4 tablespoons hoison sauce
2 tablespoons bean curd paste
1 tablespoon black bean sauce
2 tablespoons red wine vinegar
1 1/2 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon red pepper flakes
***Marinade:***
2 tablespoons cornstarch
2 tablespoons rice wine or dry sherry
2 teaspoons baking soda
***
peanut oil
Directions:
Slice and chop all necessary ingredients in advance. Mix the marinade and mix into the chicken cubes; allow to sit for at least 1/2 hour. Prepare the sauce by combining the wine and cornstarch and until the cornstarch is incorporated then mixing the remaining ingredients together in a bowl. Heat about 3 tablespoons of the peanut oil and stir fry the chicken until just done; stir fry in two batches if necessary. Set aside. Heat 3 tablespoons peanut oil and stir fry the peanuts for about one minute, being careful not to let them burn, if you do, throw them away and start over. Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes. Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken. Toss to coat chicken and veggies with sauce.
Ingredients:
*2 Tbsp wine vinegar
*2 Tbsp soy sauce
*2 tsp sugar
*1 lb boneless skinless chicken breast, cut into bites (the smaller the better)
*Cornstarch
*2 tsp oil
*3 Tbsp chopped scallion
*2 cloves garlic, minced
*1.5 Tbsp crushed red pepper
*2 tsp ground ginger
*1/3 cup peanuts dry roasted, unsalted
*4 cups cooked rice
Mix together wine vinegar, soy sauce and sugar and set aside. After cutting chicken, coat it with cornstarch (I shake it around in a Ziploc). Heat oil in the wok and stir-fry chicken until cooked. Remove chicken from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds. Add wine vinegar mixture and chicken, stirring to coat. Mix in peanuts and serve over rice.
The quantities of garlic, red peper, and ginger can be adjusted to taste...the quantities listed are about an 8 in hotness on a scale from 1-10.
One caveat...I've tried to double this recipe, because it really only feeds 2-3 people, but the sauce doesn't double accurately. Use caution if increasing amounts.
Weight watcher chicken recipe?
i need a recipe that is weight watcher friendly with chicken and whole wheat pastaWeight watcher chicken recipe?
Here's one and there are more on the page listed below:
5-Point Chicken Tetrazzini
Source: Weight Watchers
8 ounces cooked chicken, chopped
3 cups cooked spaghetti
3 ounces Mexican-flavor Velveeta, in small dice
1 (10 ounce) can fat-free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped bell pepper
Heat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray.
Combine all ingredients and pour into baking dish. Bake for 30 to 35 minutes or until bubbly.
Serves 6.
Nutritional analysis per serving: 244 calories, 6 grams fat, 27 grams carbohydrates, 18 grams protein, 47 milligrams cholesterol, 557 milligrams sodium, 23 percent of calories from fatWeight watcher chicken recipe?
Balsamic glazed chicken
Chicken tenderloins
Whole-grain Flour
Salt and pepper
Olive oil
Chicken stock
Balsamic vinegar
Dried thyme
Fresh rosemary
White whine ( I like German Rieslings鈥?
Butter
1. Dry chicken off with paper towel. Dredge chicken in seasoned flour.
2. Pan fry in olive oil on high heat until golden on each side and mostly cooked through. It鈥檚 better if it鈥檚 not completely cooked so it doesn鈥檛 dry out.
3. Add enough stock to cover chicken.
4. Add a splash of balsamic vinegar, dried thyme, and fresh rosemary.
5. Allow to reduce by 陆.
6. Add a splash of white whine. Cook until sauce clings to the back of the spoon.
7.Adjust with salt and pepper to taste.
Boil pasta, drain.
Serve chicken and sauce over pasta.
Minestrone Soup with Chicken.
1 x 400g can of diced tomatoes (look for one with low sodium)
2 liters (8 cups) of chicken or vegetable stock (low sodium again)
1 packet of french onion soup mix
1 free range chicken breast cubed
2 zucchini diced
1 large carrot diced
1 large red onion diced
1 medium potato diced
1/2 a cup of shredded red cabbage
1/2 a cup of green beans, quartered
2 cloves of garlic, crushed
1 tablespoon of butter, margarine, olive oil (whatever you prefer)
A splash of wustishire sauce
1 Cup of whole wheat pasta
Fresh herbs (whatever you really like, oregano %26amp; thyme are nice)
A little salt %26amp; pepper to season
You may need up to 4 cups of water depending on how much liquid cooks out of the soup.
1) Turn the heat to medium/high %26amp; melt the butter %26amp; sautee the chicken, onion %26amp; garlic until the chicken is browned.
2) Add the stock, tomatoes, soup mix, pasta, potato, chopped herbs %26amp; carrot.
3)Bring to the boil then add the remaining ingredients %26amp; turn heat down to low.
4) Simmer until the veggies %26amp; pasta are cooked.
5) Serve generous portions with a little grated Parmesan if desired.
This soup is low in fat, highly nutritious, freezes well, is cheap to make %26amp; most importantly...really tasty. Sometimes i substitute the pasta for white beans %26amp; serve with wholegrain buns.
PASTA WITH CHICKEN AND BROCCOLI
2 garlic cloves, minced
1/4 c. olive oil
1/2 lb. chicken breast strips
1/4 c. broccoli florets, chopped
3/4 c. sun-dried tomatoes
1 tsp. fresh basil, chopped fine
Pinch red pepper
1/4 c. semi-dry white wine
3/4 c. low salt chicken broth
1 tbsp. low salt butter
1/2 lb. bow tie pasta
Pepper to taste
Grated cheese
Cut up broccoli, sun-dried tomatoes, basil and chicken separately and set aside.
In large skillet, cook together garlic, oil and chicken; set aside.
Saute broccoli in butter, add chicken mixture; stir. Add all ingredients remaining, except pasta and cheese.
Make pasta as directed on box. Let chicken and broccoli simmer for 20 minutes to blend flavors. Add pasta to dish and top with grated cheese.
--4 points
Have you tried W.W. Cola Chicken recipe??
Here's one and there are more on the page listed below:
5-Point Chicken Tetrazzini
Source: Weight Watchers
8 ounces cooked chicken, chopped
3 cups cooked spaghetti
3 ounces Mexican-flavor Velveeta, in small dice
1 (10 ounce) can fat-free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped bell pepper
Heat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray.
Combine all ingredients and pour into baking dish. Bake for 30 to 35 minutes or until bubbly.
Serves 6.
Nutritional analysis per serving: 244 calories, 6 grams fat, 27 grams carbohydrates, 18 grams protein, 47 milligrams cholesterol, 557 milligrams sodium, 23 percent of calories from fatWeight watcher chicken recipe?
Balsamic glazed chicken
Chicken tenderloins
Whole-grain Flour
Salt and pepper
Olive oil
Chicken stock
Balsamic vinegar
Dried thyme
Fresh rosemary
White whine ( I like German Rieslings鈥?
Butter
1. Dry chicken off with paper towel. Dredge chicken in seasoned flour.
2. Pan fry in olive oil on high heat until golden on each side and mostly cooked through. It鈥檚 better if it鈥檚 not completely cooked so it doesn鈥檛 dry out.
3. Add enough stock to cover chicken.
4. Add a splash of balsamic vinegar, dried thyme, and fresh rosemary.
5. Allow to reduce by 陆.
6. Add a splash of white whine. Cook until sauce clings to the back of the spoon.
7.Adjust with salt and pepper to taste.
Boil pasta, drain.
Serve chicken and sauce over pasta.
Minestrone Soup with Chicken.
1 x 400g can of diced tomatoes (look for one with low sodium)
2 liters (8 cups) of chicken or vegetable stock (low sodium again)
1 packet of french onion soup mix
1 free range chicken breast cubed
2 zucchini diced
1 large carrot diced
1 large red onion diced
1 medium potato diced
1/2 a cup of shredded red cabbage
1/2 a cup of green beans, quartered
2 cloves of garlic, crushed
1 tablespoon of butter, margarine, olive oil (whatever you prefer)
A splash of wustishire sauce
1 Cup of whole wheat pasta
Fresh herbs (whatever you really like, oregano %26amp; thyme are nice)
A little salt %26amp; pepper to season
You may need up to 4 cups of water depending on how much liquid cooks out of the soup.
1) Turn the heat to medium/high %26amp; melt the butter %26amp; sautee the chicken, onion %26amp; garlic until the chicken is browned.
2) Add the stock, tomatoes, soup mix, pasta, potato, chopped herbs %26amp; carrot.
3)Bring to the boil then add the remaining ingredients %26amp; turn heat down to low.
4) Simmer until the veggies %26amp; pasta are cooked.
5) Serve generous portions with a little grated Parmesan if desired.
This soup is low in fat, highly nutritious, freezes well, is cheap to make %26amp; most importantly...really tasty. Sometimes i substitute the pasta for white beans %26amp; serve with wholegrain buns.
PASTA WITH CHICKEN AND BROCCOLI
2 garlic cloves, minced
1/4 c. olive oil
1/2 lb. chicken breast strips
1/4 c. broccoli florets, chopped
3/4 c. sun-dried tomatoes
1 tsp. fresh basil, chopped fine
Pinch red pepper
1/4 c. semi-dry white wine
3/4 c. low salt chicken broth
1 tbsp. low salt butter
1/2 lb. bow tie pasta
Pepper to taste
Grated cheese
Cut up broccoli, sun-dried tomatoes, basil and chicken separately and set aside.
In large skillet, cook together garlic, oil and chicken; set aside.
Saute broccoli in butter, add chicken mixture; stir. Add all ingredients remaining, except pasta and cheese.
Make pasta as directed on box. Let chicken and broccoli simmer for 20 minutes to blend flavors. Add pasta to dish and top with grated cheese.
--4 points
Have you tried W.W. Cola Chicken recipe??
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