theycan be really hot, teh hottets the better!!Does anyone have a recipe to make spicy fried chicken %26amp; spicy buffalo wings?
Traditional Buffalo wings are wings dredged in seasoned flour and deep fried. Then tossed in a sauce of Frank's Red Hot , melted margarine and vinegar. 1 cup red hot ,1/2 cup margarine and 1tablespoon white vinegar.To make it hotter or milder change the amount of red hot or add other hot sauces to your own taste.Start w/ the red hot though. It has the best flavorDoes anyone have a recipe to make spicy fried chicken %26amp; spicy buffalo wings?
You may want to use a milder sauce if your people don't like it that hot. Just soak your chicken overnight in Tabasco Sauce and then prepare it as usual. It will be very very spicy.
Here is my best recipe:
Need:
8 Chicken legs
4 table spoon adobo
diced onions and garlic
Paprika
1/2 chopped hot pepper
5 table spoon black pepper
2 table spoon soy sauce
3 table spoon browning
Clean chicken with vinegar
Strip the chicken skin or leave on if you like
Get a large bowl and add chicken, browning, soy sauce, black pepper, salt, hot pepper, Paprika, diced onions, garlic and adobo
Use your hand and rub seasoning into the meat:
Let sit for 30 min. or over night
Get a frying pan and put olive oil, or corn oil
Turn stove on medium heat, wait until oil gets hot (check temp by dropping a drop of water in oil pan, if it splashes, it is ready for the chicken.
Place chicken in pot and turn when it become brown
Cook chicken until juice is clear (no blood).
Place paper towel in a tray and place cooked chicken pieces on towel to remove some of the oil, let cool and serve and enjoy.
Buffalo Wings - here's the best way to do it - http://www.franksredhot.ca/recipe2.php?recipe_id=209%26amp;category_id=1 abd believe me, this is only way to make them, Enjoy
I didn't know buffalo's had wings, well you learn something new every day.
A friend of mine gave me a recipe for hot wings that are not fried but baked they are delicious. Note the recipe has changed over the years but here is the one I make now it really is good. You need chicken wings I leave them whole.
In a pot combine half a stick of butter, 1 whole bottle ';La Victoria'; salsa brava hot, 2 packages ';Good Seasons'; Italian flavor salad dressing, and the juice of 1 lemon or lime. When butter is melted dip the wings into the sauce and arrange on baking pan. Bake at 350 for an hour or till done. Hope you like them
My fried chicken receipe I dip it in seasoned flour, then in 2 eggs ith 1/2 cup buttermilk, and a hot habereno hot sauce then back into a seasoned four with salt pepper and habenaro powder, garlic powder.
So yummie
You can marinate chicken wings overnight in hot sauce, then just throw them on the grill - they're not as messy as the ones you deep fry and I find them better tasting, with bleu cheese.
An easy way to make spicy fried chicken is to cheat... to a couple of cups of flower add 2 table spoons of Cajun seasoning. lightly season the chicken with salt and cayenne pepper then dredge them in to the flower mixture and seep fry them in Peanut oil (recycle the oil a few times)
For buffalo wings get yourself a bag of Tyson's wing sections, rinse the icy coating off of them. Season them with salt and pepper and then deep fry them until they float in the oil. When they are all done take them out drain them on a paper lined pan. Melt some butter (not margarine) then add to it some franks red hot sauce. Toss the cooked wing sections in the sauce until they are coated. Then enjoy with blue cheese or ranch dressing and celery sticks!
Spicy Fried Chicken
The difference between Spicy Fried Chicken and Crispy Fried Chicken is in the spices used. You can experiment to create your own favorite spice blend.
* 3 pounds frying chicken pieces
* 2 to 2-1/2 cups Crisco (or other vegetable shortening)
* 1 teaspoon salt (or to taste)
* 1 teaspoon freshly ground black pepper
* 1/4 teaspoon white pepper
* 1 teaspoon sweet paprika
* 1/2 teaspoon poultry seasoning
* 1/4 teaspoon garlic powder
* 2 cups all-purpose flour
* 1 egg, lightly beaten
* 1/2 cup milk
Combine the flour and all spices. Set aside. Combine the egg and milk in a separate dish. Set aside.
In a heavy skillet, preferably cast-iron, melt shortening to a depth of 1 inch over high heat.
While the shortening is heating, rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.
When the melted shortening reaches a temperature of 360掳F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.
Remove chicken pieces, and drain on paper towels.
Hot and Spicy Buffalo Chicken Wings Recipe
Everyone loves to eat buffalo wings, especially hot and spicy buffalo wings! Here a great recipe for buffalo chicken wings.
Hot and Spicy Buffalo Chicken Wings
Chicken wings - 2 pounds
Low fat butter - 4 tablespoons
Hot pepper sauce - 3 to 5 tablespoons
White wine vinegar - 1 tablespoon
Celery - 2 stalks (julienne)
Blue cheese salad dressing - 1 cup
Salt and pepper
Oil for deep frying
Cut the chicken wings at the joints, pat dry, and season with salt and pepper. Heat oil in a pot to medium high, and fry the chicken wings until golden and crisp. (10 to 12 minutes) Drain the oil when done. Heat butter in a frying pan on medium - low heat until melted. Mix in hot sauce and vinegar. Add in the fried chicken wings and mix well. Serve buffalo wings with blue cheese dressing and celery. If you like really spicy buffalo wings, you can add even more hot sauce.
Wednesday, April 28, 2010
Whats ur easy chicken and dumplings recipe?
3 pieces of boneless chicken breasts
5 or 6 cans of broth
陆 bag of mixed veggies
2 cups bisquick
2/3 cup of half and half
Cut up boneless chicken into pieces. Boil or fry until tender. Cook vegetables.
Bring broth to a bubbling boil. Mix Bisquick according to directions on box.
Drop by spoonfuls into boiling broth.
Cook for 10 mins. Add the remaining ingredients and let simmer about 20 mins.
Optional Additions: Garlic powder and pepper to taste.
Whats ur easy chicken and dumplings recipe?
This is mine:
4 large chicken breasts boiled in 4 cans chicken stock with 1/2 onion, diced, 3 ribs celery, diced, 2 carrots, diced, 1 tsp. salt, 1/2 tsp. pepper, small handful of parsely, chopped, dried herbs (dash of each): oregano, basil, rosemary, and 3 cloves garlic, chopped.
Heat to boil then reduce to low simmer for 45 mins. When chicken begins to shredd, shredd it with 2 forks.
Add in 1/2 cup HEAVY CREAM and stir.
Taste and re-season (more salt?).
Bring back up to a simmer and heat on low while you mix bisquick bisquit mix into a thick batter.
Drop spoonfuls of thick bisquick bisquit batter into the broth 1 at a time (let 30 seconds elapse between each dumpling drop). Drop in 3-4 small dumplings per person eating the soup.
Let cook additional 10 minutes on low/medium or until the dumplings seem done.Whats ur easy chicken and dumplings recipe?
CHICKEN AND DUMPLINGS
3 1/2 pounds chicken pieces
8 cups chicken broth
DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water
In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.
To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.
Get a rotisserie chicken and shred it. Roll shreds of chicken into croissant dough. Put in a casserole dish and cover with cream of check soup.
Bake on whatever temperature the croissants say until it looks done!
Jessica Simpson actually showed this recipe on the Rachael Ray show.
marinate 500 g chicken with 3 table spoon curd, ginger %26amp; garlic paste 1 tbps, salt to taste, black pepper and marinate for 30 minutes thn either fry it or put is cookin dish without its easy n yumybowel cleansing
5 or 6 cans of broth
陆 bag of mixed veggies
2 cups bisquick
2/3 cup of half and half
Cut up boneless chicken into pieces. Boil or fry until tender. Cook vegetables.
Bring broth to a bubbling boil. Mix Bisquick according to directions on box.
Drop by spoonfuls into boiling broth.
Cook for 10 mins. Add the remaining ingredients and let simmer about 20 mins.
Optional Additions: Garlic powder and pepper to taste.
Whats ur easy chicken and dumplings recipe?
This is mine:
4 large chicken breasts boiled in 4 cans chicken stock with 1/2 onion, diced, 3 ribs celery, diced, 2 carrots, diced, 1 tsp. salt, 1/2 tsp. pepper, small handful of parsely, chopped, dried herbs (dash of each): oregano, basil, rosemary, and 3 cloves garlic, chopped.
Heat to boil then reduce to low simmer for 45 mins. When chicken begins to shredd, shredd it with 2 forks.
Add in 1/2 cup HEAVY CREAM and stir.
Taste and re-season (more salt?).
Bring back up to a simmer and heat on low while you mix bisquick bisquit mix into a thick batter.
Drop spoonfuls of thick bisquick bisquit batter into the broth 1 at a time (let 30 seconds elapse between each dumpling drop). Drop in 3-4 small dumplings per person eating the soup.
Let cook additional 10 minutes on low/medium or until the dumplings seem done.Whats ur easy chicken and dumplings recipe?
CHICKEN AND DUMPLINGS
3 1/2 pounds chicken pieces
8 cups chicken broth
DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water
In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.
To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.
Get a rotisserie chicken and shred it. Roll shreds of chicken into croissant dough. Put in a casserole dish and cover with cream of check soup.
Bake on whatever temperature the croissants say until it looks done!
Jessica Simpson actually showed this recipe on the Rachael Ray show.
marinate 500 g chicken with 3 table spoon curd, ginger %26amp; garlic paste 1 tbps, salt to taste, black pepper and marinate for 30 minutes thn either fry it or put is cookin dish without its easy n yumy
PLEASE HELP! Recipe for baked chicken legs please?
No BBQ sauce... no sauce period... no bread crumb or flour coatings either.
I just want things like olive oil and dry seasonings...simple herb-ish and kinda rotisserie flavor.....something to make the skin a lil crispy too.
So far I was thinking olive oil, garlic powder, and onion powder...
Thank youPLEASE HELP! Recipe for baked chicken legs please?
Put your legs in a roasting pan, drizzle with olive oil, season with salt, pepper, garlic, and some fresh oregano.(Some fresh lemon slices also go well at this point). Then pop it into a screaming hot oven...450 degrees, for 30-40 minutes. You'll get skin that is crispy, and tender, juicy chicken.PLEASE HELP! Recipe for baked chicken legs please?
Another possibility is to shake them with just a bit of oil, then toss in a bag with an envelope of ranch dresssing mix. Lay on baking sheet %26amp; bake 40-50 min @ 350..
there are good recipes at
www.foodnetwork.com
www.allrecipes.com
Eat your own legs and leave the chicken's alone
Season with the olive oil garlic powder and onion powder, don't put on a sheet, you'll get dry legs. Put them in a glass pan or cake pan with water in it, not alot but enough to cover the bottom of the pan. Cook them at 325 for about 30-45 minutes with tin foil cover(sides open to vent). You'll have great baked legs and they will tender and moist not dry.
Hope this helps.
Baked Balsamic Chicken
This is how I cook baked chicken and it is amazingly good. It also kind of fits your description.
Ingredients
Chicken drumsticks
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Directions
1 Preheat oven 400 degrees.
2 Arrange the chicken in a 9-by-13 inch glass or ceramic baking dish.
3 pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
4 Bake the chicken 20 minutes and baste with the vinegar juices.
5 Bake 20 minutes more (depending the size of pieces) or until juices run clear.
6 Serve chicken with juices spooned over them.
use shake n bake for chicken
You are perfect with the olive oil, garlic powder and onion powder, you just need to add some herbs - a bit of crushed, dried rosemary, thyme and oregano will be great. And be sure to lay in a single layer in the roasting pan or baking dish so the skin crisps up - if you have a rack you can set inside the pan that will help, too - more like rotisserie, because in a rotisserie the fat drips off, and the chicken isn't sitting in it. Also have the oven at a bit higher temp - 425 is good for roasting and crisping the skin!
put some zesty italian or butter cheese and some bacon it is the best
Just toss them in olive oil and garlic. Put on a cookie sheet and bake at 325 until brown and crispy, about an hour.
I just want things like olive oil and dry seasonings...simple herb-ish and kinda rotisserie flavor.....something to make the skin a lil crispy too.
So far I was thinking olive oil, garlic powder, and onion powder...
Thank youPLEASE HELP! Recipe for baked chicken legs please?
Put your legs in a roasting pan, drizzle with olive oil, season with salt, pepper, garlic, and some fresh oregano.(Some fresh lemon slices also go well at this point). Then pop it into a screaming hot oven...450 degrees, for 30-40 minutes. You'll get skin that is crispy, and tender, juicy chicken.PLEASE HELP! Recipe for baked chicken legs please?
Another possibility is to shake them with just a bit of oil, then toss in a bag with an envelope of ranch dresssing mix. Lay on baking sheet %26amp; bake 40-50 min @ 350..
there are good recipes at
www.foodnetwork.com
www.allrecipes.com
Eat your own legs and leave the chicken's alone
Season with the olive oil garlic powder and onion powder, don't put on a sheet, you'll get dry legs. Put them in a glass pan or cake pan with water in it, not alot but enough to cover the bottom of the pan. Cook them at 325 for about 30-45 minutes with tin foil cover(sides open to vent). You'll have great baked legs and they will tender and moist not dry.
Hope this helps.
Baked Balsamic Chicken
This is how I cook baked chicken and it is amazingly good. It also kind of fits your description.
Ingredients
Chicken drumsticks
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Directions
1 Preheat oven 400 degrees.
2 Arrange the chicken in a 9-by-13 inch glass or ceramic baking dish.
3 pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
4 Bake the chicken 20 minutes and baste with the vinegar juices.
5 Bake 20 minutes more (depending the size of pieces) or until juices run clear.
6 Serve chicken with juices spooned over them.
use shake n bake for chicken
You are perfect with the olive oil, garlic powder and onion powder, you just need to add some herbs - a bit of crushed, dried rosemary, thyme and oregano will be great. And be sure to lay in a single layer in the roasting pan or baking dish so the skin crisps up - if you have a rack you can set inside the pan that will help, too - more like rotisserie, because in a rotisserie the fat drips off, and the chicken isn't sitting in it. Also have the oven at a bit higher temp - 425 is good for roasting and crisping the skin!
put some zesty italian or butter cheese and some bacon it is the best
Just toss them in olive oil and garlic. Put on a cookie sheet and bake at 325 until brown and crispy, about an hour.
Recipe for creamed mushrooms and chicken?
Easiest thing to do is make this in a crockpot - leave it and go!
Place 4 - 6 skinless boneless chicken breasts in crockpot. Cover with 1 can Cream of Mushroom Soup. Fill the can with milk one time and mix into soup mix. You can drain and add a can of sliced mushroom or top with freshrooms. Cover and cook for 4 hours on high or all day on low. Serve with rice or noodles. Simple dinner for working person!Recipe for creamed mushrooms and chicken?
Mary and Diana D have both said it all - but I would add some garlic and onions to it - just because I like it!Recipe for creamed mushrooms and chicken?
Creamed chicken recipe with mushrooms, red and green bell pepper, and green onions. Scroll down to see more chicken recipes.
INGREDIENTS:
* 3 tablespoons butter
* 8 ounces fresh sliced mushrooms
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons finely chopped red bell pepper
* 1/4 cup chopped green onion
* 4 tablespoons flour
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 3/4 cups half-and-half
* 2 cups chicken broth
* 3 cups cooked diced chicken
PREPARATION:
Melt butter in a large saucepan. Add mushrooms, green and red pepper, and green onion; cook for 5 minutes, until tender. Blend in flour, salt, and pepper. Gradually add half-and-half and the chicken broth, stirring constantly.
Continue cooking over low to medium-low heat, stirring constantly, until mixture is hot and thickened. Cook for about 1 minute; add chicken and heat through. Serve over toast, in pastry shells, or with rice. Creamed Chicken recipe serves 8.
There are many ways to do this but this is the way I do it as it;s quick and easy.
Fry some fresh mushrooms and onions in some butter until they are soft but not brown.
Add a cup of chicken stock to the pan and reduce until thickened.
Fry the chicken breasts on a griddle until tender and keep warm.
Add single cream to the mushroom mixture and salt and pepper to taste.
Pour the mushroom mixture over the chicken and serve with rice and new potatoes.
Enjoy
CHICKEN BREAST IN SOUR CREAM AND
MUSHROOM SOUP
6-8 chicken breasts, boned
1 jar Armour dried beef
6-8 strips bacon, 1/2 cooked
1 (8 oz.) carton sour cream
1 can mushroom soup
Paprika
Sliced almonds
Salt %26amp; pepper to taste
Place a chicken breast, wrapped in a strip of bacon on a piece of dried beef and place in casserole baking dish. Sprinkle chicken first with Accent and paprika.
Mix mushroom soup with sour cream and pour over top of chicken. Sprinkle almonds over casserole. Cover with foil and bake at 300 degrees for 2 hours. Uncover and cook 30 minutes longer or bake at 325 degrees for 1 1/2 hours.
fry onions in a little olive oil until transparent, adding salt whilst cooking stops them from burning, add celery chopped and once soft remove from pan. Add more oil or butter if necessary and cut chicken into large pieces brown on all sides, add half cup dry white wine, boil for 5 mins to reduce then add cup of chicken stock and bouquet garni return veg to casserole with mushrooms as many as you like and roast in oven for 30mins gas 6 then thicken on stove top on simmer with double cream to your taste.
Creamy Chicken and Mushrooms:
50 min 10 min prep
4-6 servings
6-8 pieces chickens
1 1/2 cups flour
2 tablespoons seasoning salt
1 cup milk
2 teaspoons dry mustard
1 teaspoon salt
garlic (lots for me)
8 ounces fresh mushrooms, sliced
3/4 cup water
1 tablespoon worcestershire sauce
1 teaspoon pepper
6 tablespoons flour
2 cups sour cream
2 tablespoons butter
parsley flakes
1. Mix flour, seasoned salt and pepper.
2. Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
3. Lower heat to simmer and cover with lid.
4. Cook 30 minutes.
5. Remove chicken and set aside for a moment.
6. Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
7. Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
8. Serve over rice and top with parsley flakes for color.
Too easy: fry up pieces of chicken, then fry chopped mushrooms, put them into a casserole dish, top with a can of cream of mushroom soup, and half a cup of cream. Bake for 35 minutes, and serve over cooked pasta.
Creamed Chicken with Mushrooms
INGREDIENTS:
* 3 tablespoons butter
* 3 tablespoons flour
* 1 cup seasoned chicken broth
* 1/2 cup half and half or cream
* 2 cups cooked and cubed chicken
* 4 ounces mushrooms, undrained
* 1 tablespoon sherry
* salt and pepper, to taste
* 6 patty shells, toast or rice
PREPARATION:
Melt the butter in a large saucepan and blend in the flour. Add the chicken broth and cream and stir until thickened and smooth. Add the chicken and mushrooms with their liquid and cook for 1 minute, or until mixture begins to bubble.Season to taste and then stir in the sherry.
Serve over rice, on toast, or in patty shells.
Serves 4 to 6.
Place 4 - 6 skinless boneless chicken breasts in crockpot. Cover with 1 can Cream of Mushroom Soup. Fill the can with milk one time and mix into soup mix. You can drain and add a can of sliced mushroom or top with freshrooms. Cover and cook for 4 hours on high or all day on low. Serve with rice or noodles. Simple dinner for working person!Recipe for creamed mushrooms and chicken?
Mary and Diana D have both said it all - but I would add some garlic and onions to it - just because I like it!Recipe for creamed mushrooms and chicken?
Creamed chicken recipe with mushrooms, red and green bell pepper, and green onions. Scroll down to see more chicken recipes.
INGREDIENTS:
* 3 tablespoons butter
* 8 ounces fresh sliced mushrooms
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons finely chopped red bell pepper
* 1/4 cup chopped green onion
* 4 tablespoons flour
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 3/4 cups half-and-half
* 2 cups chicken broth
* 3 cups cooked diced chicken
PREPARATION:
Melt butter in a large saucepan. Add mushrooms, green and red pepper, and green onion; cook for 5 minutes, until tender. Blend in flour, salt, and pepper. Gradually add half-and-half and the chicken broth, stirring constantly.
Continue cooking over low to medium-low heat, stirring constantly, until mixture is hot and thickened. Cook for about 1 minute; add chicken and heat through. Serve over toast, in pastry shells, or with rice. Creamed Chicken recipe serves 8.
There are many ways to do this but this is the way I do it as it;s quick and easy.
Fry some fresh mushrooms and onions in some butter until they are soft but not brown.
Add a cup of chicken stock to the pan and reduce until thickened.
Fry the chicken breasts on a griddle until tender and keep warm.
Add single cream to the mushroom mixture and salt and pepper to taste.
Pour the mushroom mixture over the chicken and serve with rice and new potatoes.
Enjoy
CHICKEN BREAST IN SOUR CREAM AND
MUSHROOM SOUP
6-8 chicken breasts, boned
1 jar Armour dried beef
6-8 strips bacon, 1/2 cooked
1 (8 oz.) carton sour cream
1 can mushroom soup
Paprika
Sliced almonds
Salt %26amp; pepper to taste
Place a chicken breast, wrapped in a strip of bacon on a piece of dried beef and place in casserole baking dish. Sprinkle chicken first with Accent and paprika.
Mix mushroom soup with sour cream and pour over top of chicken. Sprinkle almonds over casserole. Cover with foil and bake at 300 degrees for 2 hours. Uncover and cook 30 minutes longer or bake at 325 degrees for 1 1/2 hours.
fry onions in a little olive oil until transparent, adding salt whilst cooking stops them from burning, add celery chopped and once soft remove from pan. Add more oil or butter if necessary and cut chicken into large pieces brown on all sides, add half cup dry white wine, boil for 5 mins to reduce then add cup of chicken stock and bouquet garni return veg to casserole with mushrooms as many as you like and roast in oven for 30mins gas 6 then thicken on stove top on simmer with double cream to your taste.
Creamy Chicken and Mushrooms:
50 min 10 min prep
4-6 servings
6-8 pieces chickens
1 1/2 cups flour
2 tablespoons seasoning salt
1 cup milk
2 teaspoons dry mustard
1 teaspoon salt
garlic (lots for me)
8 ounces fresh mushrooms, sliced
3/4 cup water
1 tablespoon worcestershire sauce
1 teaspoon pepper
6 tablespoons flour
2 cups sour cream
2 tablespoons butter
parsley flakes
1. Mix flour, seasoned salt and pepper.
2. Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
3. Lower heat to simmer and cover with lid.
4. Cook 30 minutes.
5. Remove chicken and set aside for a moment.
6. Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
7. Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
8. Serve over rice and top with parsley flakes for color.
Too easy: fry up pieces of chicken, then fry chopped mushrooms, put them into a casserole dish, top with a can of cream of mushroom soup, and half a cup of cream. Bake for 35 minutes, and serve over cooked pasta.
Creamed Chicken with Mushrooms
INGREDIENTS:
* 3 tablespoons butter
* 3 tablespoons flour
* 1 cup seasoned chicken broth
* 1/2 cup half and half or cream
* 2 cups cooked and cubed chicken
* 4 ounces mushrooms, undrained
* 1 tablespoon sherry
* salt and pepper, to taste
* 6 patty shells, toast or rice
PREPARATION:
Melt the butter in a large saucepan and blend in the flour. Add the chicken broth and cream and stir until thickened and smooth. Add the chicken and mushrooms with their liquid and cook for 1 minute, or until mixture begins to bubble.Season to taste and then stir in the sherry.
Serve over rice, on toast, or in patty shells.
Serves 4 to 6.
Easy hot chicken wings recipe?
i was on this cruise boat called norwegian gem and i had these amazing hot chicken wings. i ca't find a very good recipe on the internet... the sauce was very spicy! any good recipes?Easy hot chicken wings recipe?
http://uktv.co.uk/food/recipe/aid/535036
here they taste absolutely delicious i have tried it before and i had to repeat the recipe they were so goodEasy hot chicken wings recipe?
Restaurant-Style Buffalo Chicken Wings --
INGREDIENTS
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
http://www.cdkitchen.com/recipes/cat/80/
Man these are so good for any occasion!
:o I am going to go make some right now, after I buy them from the store...hahaha.
:)
http://uktv.co.uk/food/recipe/aid/535036
here they taste absolutely delicious i have tried it before and i had to repeat the recipe they were so goodEasy hot chicken wings recipe?
Restaurant-Style Buffalo Chicken Wings --
INGREDIENTS
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
http://www.cdkitchen.com/recipes/cat/80/
Man these are so good for any occasion!
:o I am going to go make some right now, after I buy them from the store...hahaha.
:)
Can anyone tell me a recipe for an indian resaurant style chicken curry ?
Butter Chicken Recipe (MURGH MAKHANI)
2 to 3 tablespoons of butter
1 onion
录 teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
陆 teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
录 to 陆 cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
陆 cup of unsweetened yoghurt
With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and saut茅 over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and saut茅 stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.
(Serves 4 to 6)Can anyone tell me a recipe for an indian resaurant style chicken curry ?
Try the following
Indian Chicken Curry recipe
1 onion, chopped finely
2 cloves of garlic, chopped finely
2 breasts of chicken, cut into bite sized cubes
1 can tomato, chopped
Juice of 1/2 a lemon or lime
1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek
Method
1. Mix the spices together and add a little water to make a thick paste.
2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.
4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.Can anyone tell me a recipe for an indian resaurant style chicken curry ?
chicken madras
Ingredients
4 skinless, boneless chicken breasts or thighs
陆 lemon, juice only
1 tsp garam masala
salt
2 tbsp vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
1x400g can chopped tomatoes
50g/2oz desiccated coconut
small handful of fresh coriander, chopped
Method
1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Try a Curry Kit. All the spices you need in one packet for 拢1.99 (cheap as a cook in sauce for 4) and a neat little recipe card taking you through it step by step. Various ones for chicken are available eg Chiken Tikka, Coriander Chicken, Methi chicken, Jalfrezi. Fabulous authentic results - we do this about once a fortnight.
Available from website below
Chicken Curry With Cashew Coconut Sauce
Serves 4.
Ingredients
3-pound chicken
2 tablespoons ground coriander
2 teaspoons fennel
2 teaspoons cumin
0.5 teaspoon cayenne pepper
2.5 teaspoons salt
1 tablespoon raw rice
2 tablespoons desiccated, unsweetened coconut
2 whole cloves
3 cardamon pods
2 tablespoons raw cashews
4 tablespoons corn oil
0.5 teaspoon whole fenugreek seeds
1 stick of cinnamon
2 cloves garlic, splintered
5 tablespoons splintered shallots
2-inch fresh pandanus leaf
1 fresh green chili, chopped
1 cup peeled and chopped tomato
0.5 cup fresh coconut milk
Method
1) Skinned the chicken and cut into serving pieces. Put them in a large bowl. Add the cumin, fennel, cayenne pepper, coriander and 1 teaspoon of the salt. Rub those spices all over the chicken and leave them for about 20 minutes.
2) Put the rice in a cast-iron frying pan, set over medium-high heat and stir well until it turns golden. Add the coconut and stir it until it turns golden.
3) Withdraw it and let it cool. Take this mixture with the cardamon and grind them with the spices. Empty into a bowl, continue mixing and slowly pour 0.5 cup of water along the way. You have yourself a paste now. Put it aside for a while.
4) Put the corn oil into a lidded pan and set over medium-high heat.
5) When the oil is hot, add the pandanus leaf, chili, garlic, shallots, fenugreek seeds and cinnamon. Stir for about 3 minutes.
6) Add the chicken and brown lightly, don't stop stirring. Put in the the remaining 1.5 teaspoons of salt, 2.5 cup of water and the tomato. Stir in the spice and nut paste. Wait until it boils, cover it, reduce the heat to low and cook gently for about 30 minutes.
7) Stir in the coconut milk and heat through.
Basic Chicken Curry
This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the onion puree recipe. You can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. You may also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don't want to make your own curry paste, then bottled paste such as Pataks can be used. It's often an ideal choice when you're in a hurry.
Ingredients
* 4 Chicken breasts, cut into cubes
* 1 cup garden peas
* vegetable oil
The Puree
* Two onions, chopped
* 5 cloves garlic, chopped
* 2inch piece of ginger, peeled and chopped
* 1 large red bell pepper, sliced
Spices 1
* 2 tbsp tomato puree
* 3 tbsp curry paste (mild, medium or madras - your choice)
Spices 2
* 1 tbsp Garam Masala
* 1 tbsp dry fenugreek leaves
* salt to taste
1. Preheat the oven to 375F.
2. Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
3. Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
4. Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.
5. Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
6. Place the cubed chicken and the peas into a casserole or pyrex dish. Pour the puree mixture from the pan over the chicken and vegetables and mix around to make sure that everything is covered with sauce.
7. Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
8. After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
9. Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without.
Serve with a rice dish and your choice of vegetables and breads.
hope these help. god luck and enjoy.
Chicken Tikka Masala
Marinade ingredients:
2 tblsp cumin seeds
2 tblsp coriander seeds
2 tblsp paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste)
pinch of red food colouring (optional, but it looks nice)
juice of a lime (or lemon, but lime is better)
about 10 oz good thick yoghurt
salt to taste
Other ingredients:
About 1.5 lb chicken, diced
3-6 cloves garlic, chopped (to taste - I like loads!)
1 large onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying
Method:
Grind the spices and mix with marinade ingredients
Immerse chicken in marinade and leave in the fridge for 24 hours
Heat Oil in a frying pan (skillet!) or wok until very hot
Stir fry chicken vigorously for about 5 mins
(you may need to do it in 2 batches, depending on the size of your pan)
Remove chicken and keep warm.
Fry onion and garlic until just light brown and return chicken with any remaining marinade,
plus stock, plus more spices if you think the sauce needs it;
an extra tsp of cumin and coriander may 'lift' it a little
Simmer until chicken is cooked and sauce is nice and thick.
Serves 4 with rice.
Hi, try www.currygang.com for recipe ideas and curries guides
2 to 3 tablespoons of butter
1 onion
录 teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
陆 teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
录 to 陆 cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
陆 cup of unsweetened yoghurt
With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and saut茅 over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and saut茅 stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.
(Serves 4 to 6)Can anyone tell me a recipe for an indian resaurant style chicken curry ?
Try the following
Indian Chicken Curry recipe
1 onion, chopped finely
2 cloves of garlic, chopped finely
2 breasts of chicken, cut into bite sized cubes
1 can tomato, chopped
Juice of 1/2 a lemon or lime
1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek
Method
1. Mix the spices together and add a little water to make a thick paste.
2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.
4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.Can anyone tell me a recipe for an indian resaurant style chicken curry ?
chicken madras
Ingredients
4 skinless, boneless chicken breasts or thighs
陆 lemon, juice only
1 tsp garam masala
salt
2 tbsp vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
1x400g can chopped tomatoes
50g/2oz desiccated coconut
small handful of fresh coriander, chopped
Method
1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Try a Curry Kit. All the spices you need in one packet for 拢1.99 (cheap as a cook in sauce for 4) and a neat little recipe card taking you through it step by step. Various ones for chicken are available eg Chiken Tikka, Coriander Chicken, Methi chicken, Jalfrezi. Fabulous authentic results - we do this about once a fortnight.
Available from website below
Chicken Curry With Cashew Coconut Sauce
Serves 4.
Ingredients
3-pound chicken
2 tablespoons ground coriander
2 teaspoons fennel
2 teaspoons cumin
0.5 teaspoon cayenne pepper
2.5 teaspoons salt
1 tablespoon raw rice
2 tablespoons desiccated, unsweetened coconut
2 whole cloves
3 cardamon pods
2 tablespoons raw cashews
4 tablespoons corn oil
0.5 teaspoon whole fenugreek seeds
1 stick of cinnamon
2 cloves garlic, splintered
5 tablespoons splintered shallots
2-inch fresh pandanus leaf
1 fresh green chili, chopped
1 cup peeled and chopped tomato
0.5 cup fresh coconut milk
Method
1) Skinned the chicken and cut into serving pieces. Put them in a large bowl. Add the cumin, fennel, cayenne pepper, coriander and 1 teaspoon of the salt. Rub those spices all over the chicken and leave them for about 20 minutes.
2) Put the rice in a cast-iron frying pan, set over medium-high heat and stir well until it turns golden. Add the coconut and stir it until it turns golden.
3) Withdraw it and let it cool. Take this mixture with the cardamon and grind them with the spices. Empty into a bowl, continue mixing and slowly pour 0.5 cup of water along the way. You have yourself a paste now. Put it aside for a while.
4) Put the corn oil into a lidded pan and set over medium-high heat.
5) When the oil is hot, add the pandanus leaf, chili, garlic, shallots, fenugreek seeds and cinnamon. Stir for about 3 minutes.
6) Add the chicken and brown lightly, don't stop stirring. Put in the the remaining 1.5 teaspoons of salt, 2.5 cup of water and the tomato. Stir in the spice and nut paste. Wait until it boils, cover it, reduce the heat to low and cook gently for about 30 minutes.
7) Stir in the coconut milk and heat through.
Basic Chicken Curry
This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the onion puree recipe. You can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. You may also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don't want to make your own curry paste, then bottled paste such as Pataks can be used. It's often an ideal choice when you're in a hurry.
Ingredients
* 4 Chicken breasts, cut into cubes
* 1 cup garden peas
* vegetable oil
The Puree
* Two onions, chopped
* 5 cloves garlic, chopped
* 2inch piece of ginger, peeled and chopped
* 1 large red bell pepper, sliced
Spices 1
* 2 tbsp tomato puree
* 3 tbsp curry paste (mild, medium or madras - your choice)
Spices 2
* 1 tbsp Garam Masala
* 1 tbsp dry fenugreek leaves
* salt to taste
1. Preheat the oven to 375F.
2. Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
3. Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
4. Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.
5. Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
6. Place the cubed chicken and the peas into a casserole or pyrex dish. Pour the puree mixture from the pan over the chicken and vegetables and mix around to make sure that everything is covered with sauce.
7. Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
8. After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
9. Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without.
Serve with a rice dish and your choice of vegetables and breads.
hope these help. god luck and enjoy.
Chicken Tikka Masala
Marinade ingredients:
2 tblsp cumin seeds
2 tblsp coriander seeds
2 tblsp paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste)
pinch of red food colouring (optional, but it looks nice)
juice of a lime (or lemon, but lime is better)
about 10 oz good thick yoghurt
salt to taste
Other ingredients:
About 1.5 lb chicken, diced
3-6 cloves garlic, chopped (to taste - I like loads!)
1 large onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying
Method:
Grind the spices and mix with marinade ingredients
Immerse chicken in marinade and leave in the fridge for 24 hours
Heat Oil in a frying pan (skillet!) or wok until very hot
Stir fry chicken vigorously for about 5 mins
(you may need to do it in 2 batches, depending on the size of your pan)
Remove chicken and keep warm.
Fry onion and garlic until just light brown and return chicken with any remaining marinade,
plus stock, plus more spices if you think the sauce needs it;
an extra tsp of cumin and coriander may 'lift' it a little
Simmer until chicken is cooked and sauce is nice and thick.
Serves 4 with rice.
Hi, try www.currygang.com for recipe ideas and curries guides
Saucy Curried Chicken Dish Recipe?
Hi, I'm looking for a curry dish recipe, nothing hot, I have yellow curry powder and chicken and most other ingredients.
Looking for something similar to what you'd order at an Indian restaurant, w/ nice flavor and saucy enough to have w/ rice.
I've really been in the mood for this lately, any input would be great!Saucy Curried Chicken Dish Recipe?
Saut茅e finely chopped onion with salt and the curry powder in oil, and add chicken. Cook until almost done. Add chopped very ripe (or canned) tomatoes and coconut milk. Bring to a boil and serve with rice.
Looking for something similar to what you'd order at an Indian restaurant, w/ nice flavor and saucy enough to have w/ rice.
I've really been in the mood for this lately, any input would be great!Saucy Curried Chicken Dish Recipe?
Saut茅e finely chopped onion with salt and the curry powder in oil, and add chicken. Cook until almost done. Add chopped very ripe (or canned) tomatoes and coconut milk. Bring to a boil and serve with rice.
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