available ingredients are cheese, spring onions, milk, onions, garlic, ginger, potatoes, snow peas, carrotsAny Easy Chicken recipe?
Cut the chicken into bite sized pieces, marinate in 1 tbsp soy sauce, 1 tbsp. mirin, and 2 tsp. corn starch. Cut up the onions, spring onion, snow peas and carrots into small pieces. Mince the ginger and garlic. Add all to pan and stir fry on medium high until cooked through. Deglaze the pan with a little broth or water. Enjoy.Any Easy Chicken recipe?
make it like this u ll love it friend
4 chicken breasts, skinned,4 slices mozzarella cheese,parmesan cheese
1/2 c. Italian bread crumbs 1/2 c. flour, oil, salt and pepper to taste , 1 jar of your favorite spaghetti sauce or 1 qt. homemade, 1 egg, beaten with 2 T.milk or water
Place chicken between two layers of saran or wax paper and pound out even and flat. If too large, cut in half. Mix flour, crumbs and salt and pepper together. Dip chicken in egg mixture then bread with flour mixture. Fry in small amount of oil until golden brown. In casserole, pour half of the spaghetti sauce in bottom, layer chicken on top...sprinkle with parmesan cheese...rest of spaghetti sauce then mozzarella on top. Bake in hot 350 oven for 35-45 minutes, until bubbly and cheese is melted...enjoy...great with a tossed salad and garlic bread.
Bake it with the ingredients (just a small amount of the onions, garlic, ginger) Cut the potatoes in half, and bake @ 350o for around 45 min. to an hour. Cook snow peas %26amp; carrots together of separate, whichever way you prefer.
Cover your casserole with aluminum foil so your chicken doesn't dry out. Add cheese about the last 15 mins.
Terriakii (sp) chicken
Put whatever kind of chicken you like in the crockpot.
Add a bottle of terriakkii sauce.
Add a can of pineapple chunks
add a dash of nutmeg.
Turn on high for 4-5 hours.
It is so yummy! It give a nice sweet flavor that makes your tasetbuds dance.
a really good chiken dinner is break up the chicken into bite size pieces and spread it on the bottem of a square baking pan, put stuffing on top and bake until down cook the peas carrots and potatos with the ohions in a crock pot, yummy
Toss chicken, potatoes and carrots with a little EVOO. Place in a 9x13 pan, add garlic and onions, chopped. Cover with foil and bake at 350 for and hour and a half.
Throw it all in the crock pot with a little water, or chicken stock if you have it. It will be yummy. Just leave out the ginger, milk and cheese.
go to foodnetwork.com and take your pick of some yummy recipes.
Thursday, December 31, 2009
Can i know the recipe for butter chicken?
Famous Butter Chicken
';Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers.';
INGREDIENTS:
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.Can i know the recipe for butter chicken?
2 lbs boneless chicken
1 cup plain yogurt
1 inch piece of ginger
6-8 cloves garlic
2 tablespoon Fresh lime juice
1 stick of cinnamon
3-4 cloves
6 cardamoms
1 tablespoon oil
1 pounds tomatoes
1 teaspoon dried fenugreek leaves (optional)
1 tablespoon white pepper (essential)
1 ounce cream (optional but recommended)
1/2 lb butter
1 ton love (essential)
Fresh coriander for garnishing
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, in a fridge.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce.
Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done. Garnish with fresh coriander and serve with rice and naan (Tandoori Roti).Can i know the recipe for butter chicken?
Butter Chicken Recipe
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)
yes papa, the recipe is quite simple, you add a small piece of chicken, aproximately a teaspoon of it, to a heaping large bucket of pure butter, mix well, and voila, you my frined, have what is otherwise known as chicken butter, works great at clogging sinks and arteries!!!!
just dip into floru salt and pepper and fry
';Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers.';
INGREDIENTS:
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.Can i know the recipe for butter chicken?
2 lbs boneless chicken
1 cup plain yogurt
1 inch piece of ginger
6-8 cloves garlic
2 tablespoon Fresh lime juice
1 stick of cinnamon
3-4 cloves
6 cardamoms
1 tablespoon oil
1 pounds tomatoes
1 teaspoon dried fenugreek leaves (optional)
1 tablespoon white pepper (essential)
1 ounce cream (optional but recommended)
1/2 lb butter
1 ton love (essential)
Fresh coriander for garnishing
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, in a fridge.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce.
Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done. Garnish with fresh coriander and serve with rice and naan (Tandoori Roti).Can i know the recipe for butter chicken?
Butter Chicken Recipe
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)
yes papa, the recipe is quite simple, you add a small piece of chicken, aproximately a teaspoon of it, to a heaping large bucket of pure butter, mix well, and voila, you my frined, have what is otherwise known as chicken butter, works great at clogging sinks and arteries!!!!
just dip into floru salt and pepper and fry
Has anyone got a recipe for a coating for fried chicken ?
I am a fan of a famous fried chicken take-away and am looking for that special coating of ( herbs and spices ) Does anyone have their own recipe so I can cook my own I know how to cook, I,m just looking for a coating. CHEERS.Has anyone got a recipe for a coating for fried chicken ?
Fried Chicken Coating
INGREDIENTS
2 cups all-purpose flour
1/4 cup paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon dried oregano
ADDITIONAL INGREDIENTS:
2 eggs
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
vegetable oil
http://allrecipes.com/Recipe/Fried-Chick鈥?/a>Has anyone got a recipe for a coating for fried chicken ?
I like Tyler Florence's fried chicken from his ';Tylers Ultimate'; show.
Ingredients
鈥? (3 to 4 pound) chicken, cut up into 10 pieces
鈥osher salt
鈥? cups all-purpose flour
鈥? tablespoons garlic powder
鈥? tablespoons onion powder
鈥? tablespoons sweet paprika
鈥? teaspoons cayenne
鈥reshly ground black pepper
鈥? quart buttermilk
鈥? tablespoons hot chili sauce (recommended: Srirachi)
鈥eanut oil, for frying
鈥?/4 bunch fresh thyme
鈥? big sprigs fresh rosemary
鈥?/4 bunch fresh sage
鈥?/2 head garlic, smashed, husk still attached
鈥emon wedges, for serving
Directions
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
Southern Fried Chicken
Ingredients
1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 (2 to 3 pound) whole chicken, cut into pieces
Directions
Heat the shortening in a large, cast iron skillet over medium-high heat.
In a brown paper lunch bag, combine the flour, salt, paprika and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet.
Repeat until all of the chicken is coated and in the skillet.
Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes.
Remove the lid, and increase heat to medium-high.
Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
*********************************
Restaurant Style Fried Chicken
Ingredients
2 eggs, beaten
2/3 cup milk
1 1/2 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 packet dry tomato soup mix
1 (4 pound) whole chicken, cut into pieces
vegetable oil or shortening
Directions
In a small bowl, mix egg beat and milk together. Set aside.
In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
Heat oil or shortening in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.
This the best recipe from Alton Brown. I forst saw it on tv then tried it and it is amazing.
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
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. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven
INGREDIENTS
1/3 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon poultry seasoning
1 egg, beaten
1/4 cup 2% milk
2 chicken thighs
2 chicken drumsticks
canola oil
DIRECTIONS
In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes.
Heat about 1 in. of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180掳, about 15 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
SALTINE DIPPED --
INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Garlic Chicken Fried Chicken --
INGREDIENTS
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
DIRECTIONS
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Oven Fried Parmesan Chicken--
INGREDIENTS
1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Ingredients:
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
Preparation:
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350掳. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.
well i made this ::::in a plastic bag put flour and any herbs and spices you have %26amp;salt pepper give it a good shake , beat a few eggs in a dish , make some bread crumbs, now dip chicken in egg ,then give it a good shake in flour mix back into the egg then into flour egg again then into crumbs and fry ...every one thought they were eating , that very famous chicken
Make an egg wash with hot sauce and a teaspoon of mustard. Whisk it well. Dip your chicken in seasoned flour, dust off, dip in the egg wash and then flour again.
Unless you soak the chicken in the egg wash you will not taste the hot sauce. The mustard will help the chicken fry up the prettiest golden brown. Very tasty.
Put some flour with salt and pepper in a brown bag. Dip your chicken pieces in some buttermilk. Put the chicken in the bag of flour and shake to coat. Fry till done.
Simple.
i use corn flakes they are fantastic! simply easily
Have you tried Top Secret Recipes? They actually have the recipe for those ';secret herbs and spices'; you like so much
Fried Chicken Coating
INGREDIENTS
2 cups all-purpose flour
1/4 cup paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon dried oregano
ADDITIONAL INGREDIENTS:
2 eggs
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
vegetable oil
http://allrecipes.com/Recipe/Fried-Chick鈥?/a>Has anyone got a recipe for a coating for fried chicken ?
I like Tyler Florence's fried chicken from his ';Tylers Ultimate'; show.
Ingredients
鈥? (3 to 4 pound) chicken, cut up into 10 pieces
鈥osher salt
鈥? cups all-purpose flour
鈥? tablespoons garlic powder
鈥? tablespoons onion powder
鈥? tablespoons sweet paprika
鈥? teaspoons cayenne
鈥reshly ground black pepper
鈥? quart buttermilk
鈥? tablespoons hot chili sauce (recommended: Srirachi)
鈥eanut oil, for frying
鈥?/4 bunch fresh thyme
鈥? big sprigs fresh rosemary
鈥?/4 bunch fresh sage
鈥?/2 head garlic, smashed, husk still attached
鈥emon wedges, for serving
Directions
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
Southern Fried Chicken
Ingredients
1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 (2 to 3 pound) whole chicken, cut into pieces
Directions
Heat the shortening in a large, cast iron skillet over medium-high heat.
In a brown paper lunch bag, combine the flour, salt, paprika and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet.
Repeat until all of the chicken is coated and in the skillet.
Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes.
Remove the lid, and increase heat to medium-high.
Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
*********************************
Restaurant Style Fried Chicken
Ingredients
2 eggs, beaten
2/3 cup milk
1 1/2 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 packet dry tomato soup mix
1 (4 pound) whole chicken, cut into pieces
vegetable oil or shortening
Directions
In a small bowl, mix egg beat and milk together. Set aside.
In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
Heat oil or shortening in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.
This the best recipe from Alton Brown. I forst saw it on tv then tried it and it is amazing.
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
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. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven
INGREDIENTS
1/3 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon poultry seasoning
1 egg, beaten
1/4 cup 2% milk
2 chicken thighs
2 chicken drumsticks
canola oil
DIRECTIONS
In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes.
Heat about 1 in. of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180掳, about 15 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
SALTINE DIPPED --
INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Garlic Chicken Fried Chicken --
INGREDIENTS
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
DIRECTIONS
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Oven Fried Parmesan Chicken--
INGREDIENTS
1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Ingredients:
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
Preparation:
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350掳. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.
well i made this ::::in a plastic bag put flour and any herbs and spices you have %26amp;salt pepper give it a good shake , beat a few eggs in a dish , make some bread crumbs, now dip chicken in egg ,then give it a good shake in flour mix back into the egg then into flour egg again then into crumbs and fry ...every one thought they were eating , that very famous chicken
Make an egg wash with hot sauce and a teaspoon of mustard. Whisk it well. Dip your chicken in seasoned flour, dust off, dip in the egg wash and then flour again.
Unless you soak the chicken in the egg wash you will not taste the hot sauce. The mustard will help the chicken fry up the prettiest golden brown. Very tasty.
Put some flour with salt and pepper in a brown bag. Dip your chicken pieces in some buttermilk. Put the chicken in the bag of flour and shake to coat. Fry till done.
Simple.
i use corn flakes they are fantastic! simply easily
Have you tried Top Secret Recipes? They actually have the recipe for those ';secret herbs and spices'; you like so much
Whats ur fav recipe for chicken legs?
gota large batch of em...bored with my recipiesWhats ur fav recipe for chicken legs?
Chicken and Mushroom Bake with Rice
6 chicken legs
1 c. water
1 can cream of mushroom or
cream of celery soup (i prefer cream of mushroom)
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed
Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken legs, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.
This is quick and easy. A family favorite.
Saturday Chicken
5 servings
10 chicken legs (or whatever you prefer)
(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
1 can condensed cream of mushroom (or cream of chicken)
1 cup of cream or milk ( I suggest the cream; it makes a lot of difference)
salt, garlic powder, and paprika- to taste
chopped parsley
Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.
Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.Whats ur fav recipe for chicken legs?
This is my absolute favorite. Different. Sounded weird to me at first but totally addictive. Totally worth making.
Chicken Mirabella
12 large chicken legs or whole chicken breasts
Marinate
1 head of garlic, minced to equal 1/4 cup
2 Bay leaves
2 teaspoons oregano
1/2 cup capers with juices
1/2 cup pitted spanish green olives
3/4 cup olive oil
2 tablespoons red wine vinegar
1 cup dried prunes
1 cup dried apricots
Salt %26amp; Pepper to taste
1 cup brown sugar
1 cup white wine
Several sprigs of fresh Italian parsley
In a large bowl combine garlic, Bay leaves, oregano, capers, olives, olive oil, vinegar, prunes, apricots, salt and pepper. Mix well and spread mixture on the bottom of a 10x15 inch baking dish. Add the chicken, stir and turn to coat. Cover and refrigerate overnight.
When ready to prepare, preheat oven to 350 degrees F. Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken. Bake in preheated oven 1-2 hours, or until chicken is thoroughly cooked; spooning juices over chicken several times as it is baking.
Serve on a platter, pouring juices over the top, and garnish with fresh parsley. Serves: 4-6.
Well i love fried chicken. Haha. But then if you bake your chicken legs in the oven and season them with a little meat tenderizer, thyme, basil, and seasoning salt. Then drizzle a little olive oil over the top of the legs after seasoning. It comes out pretty good :o]
curried chicken and rice or cook them up and add to spagetti.
Do you ever make curried chicken. It's really easy and good. Coat the chicken with seasoning salt (or if you don't have salt, pepper, garlic powder, onion powder and paprika), and a good amount of curry powder. I would imagine it's just about 3 tbsp. Make sure that all you chicken is a bright color of yellow. To this add 1 scotch bonnet pepper that has been dices finely. It's really spicy so make sure you wash your hands well after you cut it up. Then add 2 large onions that you have sliced. Let this marinate for at leat 3 hours. Then add to a hot pan that has a even layer or some type of oil on the bottom. Let the chicken brown up on all sides, then top with water. Let it simmer for about an hour. By then you should have a nice sauce to top rice with and really tender chicken. If your sauce gets too thick too quickly just add a little more water.
rub a little black pepper and salt on them.
i built a fire pit out back of my hunting cabin. i make a little bonfire then thrown in about 20 pieces of hickory wood. i let the hickory burn down to coals then put the chicken on the grill over the hot coals. the fat dripping from the chicken onto the coals makes the hot coals smoke and the hickory flabor permeates into the meat of the chicken. it takes a good 50-60 minutes before it is ready to be eaten. now that is REAL barbeque!
Marinade them overnight in a mix of soy sauce and honey. Then bake in a moderate oven....easy and delicious.
Chicken and Mushroom Bake with Rice
6 chicken legs
1 c. water
1 can cream of mushroom or
cream of celery soup (i prefer cream of mushroom)
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed
Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken legs, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.
This is quick and easy. A family favorite.
Saturday Chicken
5 servings
10 chicken legs (or whatever you prefer)
(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
1 can condensed cream of mushroom (or cream of chicken)
1 cup of cream or milk ( I suggest the cream; it makes a lot of difference)
salt, garlic powder, and paprika- to taste
chopped parsley
Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.
Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.Whats ur fav recipe for chicken legs?
This is my absolute favorite. Different. Sounded weird to me at first but totally addictive. Totally worth making.
Chicken Mirabella
12 large chicken legs or whole chicken breasts
Marinate
1 head of garlic, minced to equal 1/4 cup
2 Bay leaves
2 teaspoons oregano
1/2 cup capers with juices
1/2 cup pitted spanish green olives
3/4 cup olive oil
2 tablespoons red wine vinegar
1 cup dried prunes
1 cup dried apricots
Salt %26amp; Pepper to taste
1 cup brown sugar
1 cup white wine
Several sprigs of fresh Italian parsley
In a large bowl combine garlic, Bay leaves, oregano, capers, olives, olive oil, vinegar, prunes, apricots, salt and pepper. Mix well and spread mixture on the bottom of a 10x15 inch baking dish. Add the chicken, stir and turn to coat. Cover and refrigerate overnight.
When ready to prepare, preheat oven to 350 degrees F. Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken. Bake in preheated oven 1-2 hours, or until chicken is thoroughly cooked; spooning juices over chicken several times as it is baking.
Serve on a platter, pouring juices over the top, and garnish with fresh parsley. Serves: 4-6.
Well i love fried chicken. Haha. But then if you bake your chicken legs in the oven and season them with a little meat tenderizer, thyme, basil, and seasoning salt. Then drizzle a little olive oil over the top of the legs after seasoning. It comes out pretty good :o]
curried chicken and rice or cook them up and add to spagetti.
Do you ever make curried chicken. It's really easy and good. Coat the chicken with seasoning salt (or if you don't have salt, pepper, garlic powder, onion powder and paprika), and a good amount of curry powder. I would imagine it's just about 3 tbsp. Make sure that all you chicken is a bright color of yellow. To this add 1 scotch bonnet pepper that has been dices finely. It's really spicy so make sure you wash your hands well after you cut it up. Then add 2 large onions that you have sliced. Let this marinate for at leat 3 hours. Then add to a hot pan that has a even layer or some type of oil on the bottom. Let the chicken brown up on all sides, then top with water. Let it simmer for about an hour. By then you should have a nice sauce to top rice with and really tender chicken. If your sauce gets too thick too quickly just add a little more water.
rub a little black pepper and salt on them.
i built a fire pit out back of my hunting cabin. i make a little bonfire then thrown in about 20 pieces of hickory wood. i let the hickory burn down to coals then put the chicken on the grill over the hot coals. the fat dripping from the chicken onto the coals makes the hot coals smoke and the hickory flabor permeates into the meat of the chicken. it takes a good 50-60 minutes before it is ready to be eaten. now that is REAL barbeque!
Marinade them overnight in a mix of soy sauce and honey. Then bake in a moderate oven....easy and delicious.
Does any one know the recipe for the cpk honey chicken pizza?
i really need one!Does any one know the recipe for the cpk honey chicken pizza?
If you are talking about the Thai Chicken Pizza, here it is. I'm not familiar with a honey chicken pizza.
Serves/Makes: 2
Ingredients:
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
***Topping***
3 1/2 tablespoons peanut butter
3 tablespoons brewed tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon ginger, minced
2 teaspoons honey
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
1 1/2 tablespoon green onions
1/2 pound chicken breast, cut in 1/4-inch strips
1/2 cup mozzarella cheese, shredded
1 carrot, shredded
1/4 cup cilantro, chopped
Turn this recipe into a puzzle! [click]
Directions:
For the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface.
In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic.
Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1-1/2 hours).
For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender. Process until smooth. Set aside. In the meantime, season chicken strips with red pepper and salt. Saut茅 in 2 tablespoons olive oil, until done (about 7 minutes).
Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator. Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread 1/4 cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese. Repeat with other pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro.beauty
If you are talking about the Thai Chicken Pizza, here it is. I'm not familiar with a honey chicken pizza.
Serves/Makes: 2
Ingredients:
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
***Topping***
3 1/2 tablespoons peanut butter
3 tablespoons brewed tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon ginger, minced
2 teaspoons honey
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
1 1/2 tablespoon green onions
1/2 pound chicken breast, cut in 1/4-inch strips
1/2 cup mozzarella cheese, shredded
1 carrot, shredded
1/4 cup cilantro, chopped
Turn this recipe into a puzzle! [click]
Directions:
For the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface.
In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic.
Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1-1/2 hours).
For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender. Process until smooth. Set aside. In the meantime, season chicken strips with red pepper and salt. Saut茅 in 2 tablespoons olive oil, until done (about 7 minutes).
Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator. Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread 1/4 cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese. Repeat with other pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro.
I need a really quick yummy recipe for chicken noodle soup. anyone?
I am just getting over the flu, so I don't feel like spending forever in the kitchen, but I am really craving homemade chicken noodle soup!I need a really quick yummy recipe for chicken noodle soup. anyone?
Here is a simple recipe. To make it even quicker - use a rotisserie chicken or even the chicken they sell in bags for salads.
Ingredients
* 3 1/2 cups chicken broth
* 2-3 dashes black pepper
* 1 medium carrot, sliced
* 1 stalk celery, sliced
* 1/2 cup uncooked extra wide egg noodles
* 1 cup shredded cooked chicken
Directions
Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.I need a really quick yummy recipe for chicken noodle soup. anyone?
boil your chicken for 20 minutes and strain saving juice
chop carrots onion celery potatos and garlic clove saute till veggy color gets bright, add to stock and cook,take meat off of bones and put back into pot,Add a bay leaf sage salt and pepper poultry seasoning allow to cook for 20 minutes check flavour if needed add more seasoning to taste,You can also put in rosemary oregano and basil,!/2 teaspoon each seasoning more if you like.When soup is cooked add your noodles ,I sometimes add can tomatos.
I tell you what!
When I get into a bind, or mental blank like this, I refer to some of the many recipes I have gathered over the years through free recipe exchange email lists which I have belonged to, and continue to participate in to this day.
Carol Bunn's Free Secret Recipe List is among one of my favorites. It's absolutely free, and I hear she is scaling down her list for 2009 and only accepting a limited amount of subscribers.
You start receiving recipes immediately, and who knows, maybe your answer will be in there!
I'll look through what I have and see if I can find an answer, but in the meantime if you want to sign up for her free list, visit this link:
http://www.pcsecure.info/recipes
get some swansons chicken broth, some egg noodles, some chicken breast, and whatever kind of veggies you like in your soup (celery, onion, carrots...) heat all the stuff (except the noodles) in a pot until boiling....add the noodles and wait until they are tender...season it with salt and lots of pepper...enjoy your soup!
I would just make some noodles and add a can of chicken broth and a can of carrots or you could boil a piece of chicken and add a can of carrots and the noodles. I usually buy it an a can it is a lot easier when you are sick. I add lots of black pepper, onion %26amp; garlic powder and crushed red pepper too. Feel better soon.
Here is a simple recipe. To make it even quicker - use a rotisserie chicken or even the chicken they sell in bags for salads.
Ingredients
* 3 1/2 cups chicken broth
* 2-3 dashes black pepper
* 1 medium carrot, sliced
* 1 stalk celery, sliced
* 1/2 cup uncooked extra wide egg noodles
* 1 cup shredded cooked chicken
Directions
Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.I need a really quick yummy recipe for chicken noodle soup. anyone?
boil your chicken for 20 minutes and strain saving juice
chop carrots onion celery potatos and garlic clove saute till veggy color gets bright, add to stock and cook,take meat off of bones and put back into pot,Add a bay leaf sage salt and pepper poultry seasoning allow to cook for 20 minutes check flavour if needed add more seasoning to taste,You can also put in rosemary oregano and basil,!/2 teaspoon each seasoning more if you like.When soup is cooked add your noodles ,I sometimes add can tomatos.
I tell you what!
When I get into a bind, or mental blank like this, I refer to some of the many recipes I have gathered over the years through free recipe exchange email lists which I have belonged to, and continue to participate in to this day.
Carol Bunn's Free Secret Recipe List is among one of my favorites. It's absolutely free, and I hear she is scaling down her list for 2009 and only accepting a limited amount of subscribers.
You start receiving recipes immediately, and who knows, maybe your answer will be in there!
I'll look through what I have and see if I can find an answer, but in the meantime if you want to sign up for her free list, visit this link:
http://www.pcsecure.info/recipes
get some swansons chicken broth, some egg noodles, some chicken breast, and whatever kind of veggies you like in your soup (celery, onion, carrots...) heat all the stuff (except the noodles) in a pot until boiling....add the noodles and wait until they are tender...season it with salt and lots of pepper...enjoy your soup!
I would just make some noodles and add a can of chicken broth and a can of carrots or you could boil a piece of chicken and add a can of carrots and the noodles. I usually buy it an a can it is a lot easier when you are sick. I add lots of black pepper, onion %26amp; garlic powder and crushed red pepper too. Feel better soon.
Recipe for a low carb under 10gm chicken casserole?
I want to make a chicken casserole but i want it to be a very low carb dinner.Recipe for a low carb under 10gm chicken casserole?
Instead of pasta, throw the chicken in your casserole dish with a bag of specialty frozen veggie mix. You know what veggies your family and/or friends like best. Get a mix with those in it. You can get all sorts of special mixes nowadays in most grocery stores. When it's nearly done, top with grated cheese.
Cut the chicken into bite-sized pieces and brown in a skillet that's been sprayed with non-stick spray. Season to taste. I like a combination of salt, pepper, onion, and garlic. You can add a little water while it's cooking if it starts to stick. Be sure the chicken is done, then mix it with the frozen veggies and pile it into your casserole pan. Bake at 350 degrees Fahrenheit about 30 min, then top with grated cheese and bake 10-15 min more. Yummers!Recipe for a low carb under 10gm chicken casserole?
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
chicken breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.
Serve with a side of mixed stir-fry veggies. it's great!
Instead of pasta, throw the chicken in your casserole dish with a bag of specialty frozen veggie mix. You know what veggies your family and/or friends like best. Get a mix with those in it. You can get all sorts of special mixes nowadays in most grocery stores. When it's nearly done, top with grated cheese.
Cut the chicken into bite-sized pieces and brown in a skillet that's been sprayed with non-stick spray. Season to taste. I like a combination of salt, pepper, onion, and garlic. You can add a little water while it's cooking if it starts to stick. Be sure the chicken is done, then mix it with the frozen veggies and pile it into your casserole pan. Bake at 350 degrees Fahrenheit about 30 min, then top with grated cheese and bake 10-15 min more. Yummers!Recipe for a low carb under 10gm chicken casserole?
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
chicken breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.
Serve with a side of mixed stir-fry veggies. it's great!
Has anyone got a traditional recipe for stifado - hubby and I tried both chicken and beef versions on holiday?
In Zakynthos - I think the beef stifado is the more traditional dish. Really want to try to make it at home, thanks in advance xHas anyone got a traditional recipe for stifado - hubby and I tried both chicken and beef versions on holiday?
STIFADO (GREEK STEW)
3 lbs. lean beef, stew meat cut into 1 1/2 inch cubes
Salt and freshly ground black pepper
1/2 c. butter
2 1/2 lbs. sm. onions, peeled
1 can (6 oz.) tomato paste
1/2 c. red table wine
2 tbsp. red wine vinegar
1 tbsp. brown sugar
1 clove garlic, minced or mashed
1 bay leaf
1 sm. cinnamon stick
1/2 tsp. whole cloves
1/4 tsp. ground cumin
2 tbsp. currants or raisins, optional
Season meat with salt and pepper. Melt butter in a Dutch oven or heavy kettle with cover. Add meat and coat with butter but do not brown. Arrange onions over meat. Mix tomato paste, wine, vinegar, sugar and garlic; pour over meat and onions. Add bay leaf, cinnamon, cloves, cumin and currants. Cover onions with a plate (to hold them intact). Cover kettle and simmer 3 hours or until meat is very tender. (Do not stir). As you serve, stir sauce gently to blend.
Makes 6 servings.
With this have sesame bread and a red wine that can hold its own. Use either a Greek bread with sesame coated crust or a good white bread.Has anyone got a traditional recipe for stifado - hubby and I tried both chicken and beef versions on holiday?
Beef Stifado Recipe
Recipe Ingredients
2 1/2 lb Lean stewing beef
3 tbsp Butter
1 can (1 lb) small onions
1 tbsp Brown sugar
1/2 cup Dry white wine
1/2 cup Water
3 tbsp Tomato paste
1/4 cup Red wine vinegar
1 tsp Mixed pickling spices
4 Whole cloves
3 Buds garlic, minced
Salt and pepper to taste
1 package (12 oz) frozen tiny peas
Recipe Preparation
SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA
Cut meat in 1-inch chunks. Melt butter in large frying pan. Brown
meat. Transfer to crockery pot.
Stir drained onions and brown sugar into frying pan.
Cook over medium high heat, shaking pan, until glazed. Transfer to
crockery pot. Add wine, water, tomato paste and vinegar to frying
pan. Stir to loosen drippings. Pour over meat and onions. Place
pickling spices and cloves in a tea ball or cheesecloth bag. Add to
pot. Season with garlic, salt and pepper. Cover. Cook on LOW 8 hours.
Thaw peas. Add the last half hour of coking. Cook down juices until
slightly reduced. Serve in ramekins.
Makes 8 servings. NOTE: Pickling spices and red wine vinegar
punctuate this Greek stew. Round out the Aegean munu with pilaff, %26amp;
salad w/feta cheese.
You will need
(serves 4-6)
1Kg lean beef - cubed.
500g baby shallot onions - peeled.
2 large onions chopped.
3 juicy tomatoes - chopped.
2 table-spoons of tomato paste.
1 whole nutmeg crushed (put it into a bag and hit it with a rolling pin!)
1 cinnamon stick and 3 cloves.
4 garlic cloves - finely chopped.
Rosemary sprig.
1 small wineglass of extra-virgin olive oil.
2 glasses of red wine.
A good splash of vinegar.
Fresh coarsely ground black pepper.
1. Add beef to large frying pan, with: the olive oil, chopped onions, garlic, and cook on a high heat until the meat is sealed and the onions have turned soft.
2. Next, add the chopped tomatoes, nutmeg, cinnamon, cloves, bay leaves, rosemary and a good pinch of black pepper. Keep stirring while the ingredients blend on a moderate heat.
3. Keep heating while adding the wine, vinegar and tomato paste. Stir well.
4. Turn out into a casserole dish - terracotta is best. Add warm water so as to cover the meat. Cook in oven until the meat is nearly cooked - about one hour.
5. While waiting, peel the baby shallot onions, wash them and shallow fry them in a little olive oil, until soft, not letting them burn.
6. Remove casserole from the oven, and add the shallots (but not the oil) to the simmering meat. Return to oven, and leave until the meat is thoroughly cooked (soft and tender) - add water as needed so that you end up with a thick sauce.
Stifado (Greek Beef Stew)
3 lbs Stewing or chuck steak
1/4 cup Plain flour
at Least 1/2 bottle of good, rich red wine
2 tbsp Red wine vinegar
3 cloves Garlic, thinly sliced
1 lb Baby onions or shallots
Olive oil for frying
1 Cinnamon stick, broken in half
3 Bay leaves
1 tsp Ground allspice
2 tbsp Tomato paste
1 cup Beef stock
Salt and freshly ground black pepper to taste
Dice your beef into large chunks, the bigger the better, but around 2'; is about right. Season the flour with plenty of black pepper and a bit of salt, and coat the chunks of beef. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slighty browned. These can be done in batches of a few at a time if required. Put into a large casserole or a pot with a lid when done.
Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 5 minutes. Add the garlic and fry for a further minute. Put this into the casserole with the beef. Pour the wine into the pan, add the red wine vinegar, cinnamon, ground allspice and heat until it just begins to boil. Add this to the casserole along with the beef stock and the bayleaves. Stir in the tomato puree.
Put the lid onto casserole and bake at 300 degrees for about 3 hours or until tender, stirring occasionally. It will take at least 3 hours to cook, but 4 will be better and 5 won't hurt it! When it's done, the meat should be very tender and the sauce nice and thick.
Serve with thick crusty bread.
Cook's Notes
Add 1/2 cup raisins if you like them. Plain chopped onions can be used instead of baby onions or shallots.
stewing steak or chuck
1 large onion
2 cinnamon sticks
glass red wine
1 oxo
1 tbsp gravy granuals
brown beef in frying pan
put in casserole dish
fry onions in beef juices
put in casserole dish
add cinnamon sticks wine and oxo.
cook slowly for a few hours stir then add gravy granuals to thicken sauce.
serve with crusty bread or good old fashion chips.
enjoy
STIFADO (GREEK STEW)
3 lbs. lean beef, stew meat cut into 1 1/2 inch cubes
Salt and freshly ground black pepper
1/2 c. butter
2 1/2 lbs. sm. onions, peeled
1 can (6 oz.) tomato paste
1/2 c. red table wine
2 tbsp. red wine vinegar
1 tbsp. brown sugar
1 clove garlic, minced or mashed
1 bay leaf
1 sm. cinnamon stick
1/2 tsp. whole cloves
1/4 tsp. ground cumin
2 tbsp. currants or raisins, optional
Season meat with salt and pepper. Melt butter in a Dutch oven or heavy kettle with cover. Add meat and coat with butter but do not brown. Arrange onions over meat. Mix tomato paste, wine, vinegar, sugar and garlic; pour over meat and onions. Add bay leaf, cinnamon, cloves, cumin and currants. Cover onions with a plate (to hold them intact). Cover kettle and simmer 3 hours or until meat is very tender. (Do not stir). As you serve, stir sauce gently to blend.
Makes 6 servings.
With this have sesame bread and a red wine that can hold its own. Use either a Greek bread with sesame coated crust or a good white bread.Has anyone got a traditional recipe for stifado - hubby and I tried both chicken and beef versions on holiday?
Beef Stifado Recipe
Recipe Ingredients
2 1/2 lb Lean stewing beef
3 tbsp Butter
1 can (1 lb) small onions
1 tbsp Brown sugar
1/2 cup Dry white wine
1/2 cup Water
3 tbsp Tomato paste
1/4 cup Red wine vinegar
1 tsp Mixed pickling spices
4 Whole cloves
3 Buds garlic, minced
Salt and pepper to taste
1 package (12 oz) frozen tiny peas
Recipe Preparation
SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA
Cut meat in 1-inch chunks. Melt butter in large frying pan. Brown
meat. Transfer to crockery pot.
Stir drained onions and brown sugar into frying pan.
Cook over medium high heat, shaking pan, until glazed. Transfer to
crockery pot. Add wine, water, tomato paste and vinegar to frying
pan. Stir to loosen drippings. Pour over meat and onions. Place
pickling spices and cloves in a tea ball or cheesecloth bag. Add to
pot. Season with garlic, salt and pepper. Cover. Cook on LOW 8 hours.
Thaw peas. Add the last half hour of coking. Cook down juices until
slightly reduced. Serve in ramekins.
Makes 8 servings. NOTE: Pickling spices and red wine vinegar
punctuate this Greek stew. Round out the Aegean munu with pilaff, %26amp;
salad w/feta cheese.
You will need
(serves 4-6)
1Kg lean beef - cubed.
500g baby shallot onions - peeled.
2 large onions chopped.
3 juicy tomatoes - chopped.
2 table-spoons of tomato paste.
1 whole nutmeg crushed (put it into a bag and hit it with a rolling pin!)
1 cinnamon stick and 3 cloves.
4 garlic cloves - finely chopped.
Rosemary sprig.
1 small wineglass of extra-virgin olive oil.
2 glasses of red wine.
A good splash of vinegar.
Fresh coarsely ground black pepper.
1. Add beef to large frying pan, with: the olive oil, chopped onions, garlic, and cook on a high heat until the meat is sealed and the onions have turned soft.
2. Next, add the chopped tomatoes, nutmeg, cinnamon, cloves, bay leaves, rosemary and a good pinch of black pepper. Keep stirring while the ingredients blend on a moderate heat.
3. Keep heating while adding the wine, vinegar and tomato paste. Stir well.
4. Turn out into a casserole dish - terracotta is best. Add warm water so as to cover the meat. Cook in oven until the meat is nearly cooked - about one hour.
5. While waiting, peel the baby shallot onions, wash them and shallow fry them in a little olive oil, until soft, not letting them burn.
6. Remove casserole from the oven, and add the shallots (but not the oil) to the simmering meat. Return to oven, and leave until the meat is thoroughly cooked (soft and tender) - add water as needed so that you end up with a thick sauce.
Stifado (Greek Beef Stew)
3 lbs Stewing or chuck steak
1/4 cup Plain flour
at Least 1/2 bottle of good, rich red wine
2 tbsp Red wine vinegar
3 cloves Garlic, thinly sliced
1 lb Baby onions or shallots
Olive oil for frying
1 Cinnamon stick, broken in half
3 Bay leaves
1 tsp Ground allspice
2 tbsp Tomato paste
1 cup Beef stock
Salt and freshly ground black pepper to taste
Dice your beef into large chunks, the bigger the better, but around 2'; is about right. Season the flour with plenty of black pepper and a bit of salt, and coat the chunks of beef. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slighty browned. These can be done in batches of a few at a time if required. Put into a large casserole or a pot with a lid when done.
Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 5 minutes. Add the garlic and fry for a further minute. Put this into the casserole with the beef. Pour the wine into the pan, add the red wine vinegar, cinnamon, ground allspice and heat until it just begins to boil. Add this to the casserole along with the beef stock and the bayleaves. Stir in the tomato puree.
Put the lid onto casserole and bake at 300 degrees for about 3 hours or until tender, stirring occasionally. It will take at least 3 hours to cook, but 4 will be better and 5 won't hurt it! When it's done, the meat should be very tender and the sauce nice and thick.
Serve with thick crusty bread.
Cook's Notes
Add 1/2 cup raisins if you like them. Plain chopped onions can be used instead of baby onions or shallots.
stewing steak or chuck
1 large onion
2 cinnamon sticks
glass red wine
1 oxo
1 tbsp gravy granuals
brown beef in frying pan
put in casserole dish
fry onions in beef juices
put in casserole dish
add cinnamon sticks wine and oxo.
cook slowly for a few hours stir then add gravy granuals to thicken sauce.
serve with crusty bread or good old fashion chips.
enjoy
Does anyone have a really good recipe for the crust part of a chicken pot pie..just the crust?
Thanks so much. I would love to know how to make a good flakey, nice tasting crust.Does anyone have a really good recipe for the crust part of a chicken pot pie..just the crust?
Mock Puff Pastry
3/4 pound (3 sticks) cold unsalted butter, cut into 1-inch pieces
3 cups of flour, chilled
1 tsp salt
2/3 cup chilled water
Put the butter on a clean work surface and chop it roughly with a knife. Dump the flour and salt on top and use a pastry blender or knife to cut the butter and flour together. When well combined, but still dry and rough, add the water, a small amount at a time, and mix with a knife or dough scraper. It will look like a mess, but it produces a beautiful dough.
Scrape the dough to the side and dust the work surface with flour or use a pastry mat. With a rolling pin, begin to roll out the crumbly dough into a 6- by 8-inch rectangle. Use a dough scraper or other flat surface to fold the two short edges of the rectangle to the center, then fold the bottom side over the top, as if you were closing a wallet. Turn the dough 90掳 and roll it out again to form a 6- by 8-inch rectangle. Repeat the folding process. You may need to dust the dough and counter with flour occasionally to keep it from sticking to the rolling pin. Place the dough in a plastic bag and refrigerate for at least 15 minutes. Remove the dough from the refrigerator and repeat the roll and fold process two more times. At the end of the process, you'll be amazed at what a beautiful dough you have made. Seal it in plastic again and refrigerate for at least two hours. When you're ready to assemble the pot pie, roll the dough out to 1/8-inch thick and cut it to be slightly larger than the size of your baking dish. Lay the pastry on top and press along the edges of the dish to seal it.
nfdDoes anyone have a really good recipe for the crust part of a chicken pot pie..just the crust?
Hi - I've been making chicken pot pies for many years and find frozen flaky pastry works really well as a 'lid'. It's convenient and there's no mess or waste. Just make sure your pie mixture is cool (ie not hot) before you put your lid on top, prick it with a fork for ventilation, and brush a little milk or beaten egg onto your pastry to get that nice golden colour. Bake for about 10-20 mins in a moderate oven.
the best i think even though i can make a good pie crust i think puff pastry works the best plus you can buy it frozen and ready to use i think it is made by peppridge farm in the frozen section of the grocery store
Found this one online just before Xmas and loved it .. 1st time in 30 yrs I made a dough that tasted great and was easy to handle
Never Fail Pastry
1 lb shortening, chilled
5 c all-purpose flour
1 Tbs salt
2 Tbs brown sugar
1 egg (add a small splash of vinegar)
1 c cold water
Beat egg well, then add enough of the cold water to make 1 cup.
Blend the dry ingredients together, then cut in shortening with a pastry cutter until well blended.
Add the water/egg mixture all at once, and mix just until the dry ingredients are mixed in, no more. (dough will be sticky/wet looking, but that's ok)
Scrape the dough together into a couple of loose balls, and divide it.
Roll out to use right away, or wrap well and store in the fridge up to a week.
Makes 3 covered pies or 5 pie shells or about 4 dozen 2 1/2'; tarts.
(Note: Keep everything as cold as possible, it makes the pastry flakier...
And roll out fairly thin - the pastry puffs out as it cooks
Also, the 1st roll-out is the best one, after that it toughens up a bit, doesn't seem to like being handled a lot but if you ball up the scraps and stick them back in the fridge for about 10 mins to re-chill, it'll roll easily again)
It freezes ok once cooked, but I found it to be on the greasy side when it was thawed
Mock Puff Pastry
3/4 pound (3 sticks) cold unsalted butter, cut into 1-inch pieces
3 cups of flour, chilled
1 tsp salt
2/3 cup chilled water
Put the butter on a clean work surface and chop it roughly with a knife. Dump the flour and salt on top and use a pastry blender or knife to cut the butter and flour together. When well combined, but still dry and rough, add the water, a small amount at a time, and mix with a knife or dough scraper. It will look like a mess, but it produces a beautiful dough.
Scrape the dough to the side and dust the work surface with flour or use a pastry mat. With a rolling pin, begin to roll out the crumbly dough into a 6- by 8-inch rectangle. Use a dough scraper or other flat surface to fold the two short edges of the rectangle to the center, then fold the bottom side over the top, as if you were closing a wallet. Turn the dough 90掳 and roll it out again to form a 6- by 8-inch rectangle. Repeat the folding process. You may need to dust the dough and counter with flour occasionally to keep it from sticking to the rolling pin. Place the dough in a plastic bag and refrigerate for at least 15 minutes. Remove the dough from the refrigerator and repeat the roll and fold process two more times. At the end of the process, you'll be amazed at what a beautiful dough you have made. Seal it in plastic again and refrigerate for at least two hours. When you're ready to assemble the pot pie, roll the dough out to 1/8-inch thick and cut it to be slightly larger than the size of your baking dish. Lay the pastry on top and press along the edges of the dish to seal it.
nfdDoes anyone have a really good recipe for the crust part of a chicken pot pie..just the crust?
Hi - I've been making chicken pot pies for many years and find frozen flaky pastry works really well as a 'lid'. It's convenient and there's no mess or waste. Just make sure your pie mixture is cool (ie not hot) before you put your lid on top, prick it with a fork for ventilation, and brush a little milk or beaten egg onto your pastry to get that nice golden colour. Bake for about 10-20 mins in a moderate oven.
the best i think even though i can make a good pie crust i think puff pastry works the best plus you can buy it frozen and ready to use i think it is made by peppridge farm in the frozen section of the grocery store
Found this one online just before Xmas and loved it .. 1st time in 30 yrs I made a dough that tasted great and was easy to handle
Never Fail Pastry
1 lb shortening, chilled
5 c all-purpose flour
1 Tbs salt
2 Tbs brown sugar
1 egg (add a small splash of vinegar)
1 c cold water
Beat egg well, then add enough of the cold water to make 1 cup.
Blend the dry ingredients together, then cut in shortening with a pastry cutter until well blended.
Add the water/egg mixture all at once, and mix just until the dry ingredients are mixed in, no more. (dough will be sticky/wet looking, but that's ok)
Scrape the dough together into a couple of loose balls, and divide it.
Roll out to use right away, or wrap well and store in the fridge up to a week.
Makes 3 covered pies or 5 pie shells or about 4 dozen 2 1/2'; tarts.
(Note: Keep everything as cold as possible, it makes the pastry flakier...
And roll out fairly thin - the pastry puffs out as it cooks
Also, the 1st roll-out is the best one, after that it toughens up a bit, doesn't seem to like being handled a lot but if you ball up the scraps and stick them back in the fridge for about 10 mins to re-chill, it'll roll easily again)
It freezes ok once cooked, but I found it to be on the greasy side when it was thawed
Looking for sauce recipes for fish or chicken.....?
would like to have some good sauces recipes for fish or chicken.....
do you have any to share???
thanks.... : )Looking for sauce recipes for fish or chicken.....?
Green Sauce for Seafood
This is reminiscent of the famed ';skordalia'; of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.
1 slice white bread with crust removed
5 tablespoons distilled white vinegar
4 tablespoons olive oil, or as needed
3/4 cup minced parsley, preferably flat leaf
2 cloves garlic, minced
3 anchovy fillets, finely minced
1 teaspoon granulated sugar
1 1/2 teaspoons capers, drained
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.
Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.
------------
Herb Sauce for chicken
* 1/4 cup cognac or brandy
* About 3 1/2 cups (28 oz.) chicken stock
* 2 heaping Tbs. chopped mixed fresh herbs
* 2 Tbs. heavy cream (optional)
boiling down until it's reduced to about 2/3 cups sauce. Add herbs and cream, taste, and adjust the seasoning.
---------
LEMON-PARSLEY SAUCE:
In a small bowl mix: 1/4 c. water
Set aside.
In saucepan, place: 2 tbsp. lemon juice 1/4 tsp. grated lemon peel
Stir in cornstarch mixture. Cook over medium high heat until mixture boils and thickens. Stir in 2 tablespoons chopped parsley. Makes about 1 3/4 cups.
----------Looking for sauce recipes for fish or chicken.....?
This is a weird one, but it's great on any kind of poultry particularly duck as well as pork.
Let me preface this by saying if you're sauteing the chicken in the pan, use the same pan and the drippings (fat skimmed) to make the sauce.
2 tablespoons minced shallots (use regular onion if you need to)
1 teaspoon minced fresh rosemary or 1/2 teaspoon ground dried
3/4 cup chicken broth or stock
1/3 cup balsamic vinegar (use the cheap stuff, the expensive stuff isn't required)
1/4 cup dried cherries (sweet cherries, not tart)
2 teaspoons cold unsalted butter
Salt and pepper to taste
Saute the shallots in the de-fatted drippings. If you have no drippings, use 1 tablespoon of olive oil. Add the stock and vinegar and bring to a simmer. Add the cherries and rosemary and continue to simmer until the cherries plump up. Add salt and pepper to taste.
Blend the sauce in the pot with an immersion blender if you have one. If not, or if you've made the sauce in a pan, pour the hot sauce in the blender and blend until smooth (it'll splash out if you use an immersion blender in the shallow pan). When it's smooth but still hot, add the butter to bind the sauce and blend just until it's fully incorporated and serve.
You can use this as a glaze for the chicken if you're baking it as well. Just brush some on in the last 20 minutes of cooking.
For fish and chicken, I like a citrus based mojito (not the drink.) This is a typical dipping sauce for tostones (fried plantains):
10 cloves garlic, peeled
1 teaspoon fine sea or kosher salt
1 medium Spanish onion, chopped fine
戮 cup gently warmed olive oil
录 cup white vinegar
Juice of 1 each: lime, orange, and lemon
2 tablespoons cilantro, optional
Bang the garlic and salt to a paste using a mortar and pestle (or a mini-chopper if you have one). Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like. You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.
You can make the whole thing in the food processor or blender if you like.
This will work well with either fish or chicken.
Flour to coat
1 T olive oil
1/4 cup drinking sherry or dry white wine
1 small onion, minced
Juice of 1 lemon, no seeds!
1/2 cup veggie broth
2 tablespoons butter
1/4 cup Italian parsley
3 T capers
Salt and Pepper
do you have any to share???
thanks.... : )Looking for sauce recipes for fish or chicken.....?
Green Sauce for Seafood
This is reminiscent of the famed ';skordalia'; of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.
1 slice white bread with crust removed
5 tablespoons distilled white vinegar
4 tablespoons olive oil, or as needed
3/4 cup minced parsley, preferably flat leaf
2 cloves garlic, minced
3 anchovy fillets, finely minced
1 teaspoon granulated sugar
1 1/2 teaspoons capers, drained
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.
Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.
------------
Herb Sauce for chicken
* 1/4 cup cognac or brandy
* About 3 1/2 cups (28 oz.) chicken stock
* 2 heaping Tbs. chopped mixed fresh herbs
* 2 Tbs. heavy cream (optional)
boiling down until it's reduced to about 2/3 cups sauce. Add herbs and cream, taste, and adjust the seasoning.
---------
LEMON-PARSLEY SAUCE:
In a small bowl mix: 1/4 c. water
Set aside.
In saucepan, place: 2 tbsp. lemon juice 1/4 tsp. grated lemon peel
Stir in cornstarch mixture. Cook over medium high heat until mixture boils and thickens. Stir in 2 tablespoons chopped parsley. Makes about 1 3/4 cups.
----------Looking for sauce recipes for fish or chicken.....?
This is a weird one, but it's great on any kind of poultry particularly duck as well as pork.
Let me preface this by saying if you're sauteing the chicken in the pan, use the same pan and the drippings (fat skimmed) to make the sauce.
2 tablespoons minced shallots (use regular onion if you need to)
1 teaspoon minced fresh rosemary or 1/2 teaspoon ground dried
3/4 cup chicken broth or stock
1/3 cup balsamic vinegar (use the cheap stuff, the expensive stuff isn't required)
1/4 cup dried cherries (sweet cherries, not tart)
2 teaspoons cold unsalted butter
Salt and pepper to taste
Saute the shallots in the de-fatted drippings. If you have no drippings, use 1 tablespoon of olive oil. Add the stock and vinegar and bring to a simmer. Add the cherries and rosemary and continue to simmer until the cherries plump up. Add salt and pepper to taste.
Blend the sauce in the pot with an immersion blender if you have one. If not, or if you've made the sauce in a pan, pour the hot sauce in the blender and blend until smooth (it'll splash out if you use an immersion blender in the shallow pan). When it's smooth but still hot, add the butter to bind the sauce and blend just until it's fully incorporated and serve.
You can use this as a glaze for the chicken if you're baking it as well. Just brush some on in the last 20 minutes of cooking.
For fish and chicken, I like a citrus based mojito (not the drink.) This is a typical dipping sauce for tostones (fried plantains):
10 cloves garlic, peeled
1 teaspoon fine sea or kosher salt
1 medium Spanish onion, chopped fine
戮 cup gently warmed olive oil
录 cup white vinegar
Juice of 1 each: lime, orange, and lemon
2 tablespoons cilantro, optional
Bang the garlic and salt to a paste using a mortar and pestle (or a mini-chopper if you have one). Stir in the onions, then the remaining ingredients. Taste and add a little salt if you like. You can make the mojito in advance, up to about 3 days, and keep it in the refrigerator. Bring it to room temperature about an hour before serving.
You can make the whole thing in the food processor or blender if you like.
This will work well with either fish or chicken.
Flour to coat
1 T olive oil
1/4 cup drinking sherry or dry white wine
1 small onion, minced
Juice of 1 lemon, no seeds!
1/2 cup veggie broth
2 tablespoons butter
1/4 cup Italian parsley
3 T capers
Salt and Pepper
Hubby allergic to chicken- help with frugal recipes!?
My husband is allergic to chicken, and it seems our 1 yr old daughter may have the same allergy.
I am really really trying ot be frugal, but 99% of the recipes I find in frugal websites or magazines/books include chicken. Very frustrating!
DO you have any frugal recipes that do NOT have chicken in them? Also, my hubby has trouble digesting a lot of vegetables, so he sticks mainly to meat and potatoe type meals.
help! The cost of red meat and meals I can make for hubby is driving our grocery bill up and up and up!
ALSO if you have any other FRUGAL ideas, please send them along!!
Herei s what I already do:
clean with baking soda/vinegar/lemons
cloth diaper baby
shop @ local farmers market
use hand me down/second hand clothing (or i sew kids clothes with scrap material/reused material)
very stirct about electric use- no lights during the day, lights off in unused rooms, etc
reuse items from around the house for decor/craft stuff
no single use/throw away items
disconnected our sattleite, so no more cable bill!
got rid of our cell phones
downgraded to a cheaper internet connection
any other ideas would be great!! I REALLY need to cut out about $300 of useless spending a month.... so I can stay home with my kids instead of paying daycare!
ThanksHubby allergic to chicken- help with frugal recipes!?
My wife has a lot of food allergies. Many chicken recipes you may substitute pork. I am going to assume that they are allergic to other fowl as well such as turkey, duck or pheasant.Hubby allergic to chicken- help with frugal recipes!?
Learn to fish, great adventure with the kids too. Gardening, squash and beans are healthy combinations.
For dry goods shop in the dry bulk bins. This usually saves around 60% and in some of the better stores you can get everything from flour, sugar, rice, pasta, beans, spices, and even some prepared cereals.
My hubby's real meat and potatoes too but he's opening up to other choices.
One package of tofu costs between $1.19-$1.68 and lasts my 2 person household 2-3 meals. I use several recipes so it's never the same meal twice and it's pretty well disguised. Check out allrecipes.com for ideas. When you get it home, slice it, drizzle with olive oil and soy sauce, and bake 20-30 minutes at 400F. Store in sealed container in fridge and use as needed. This adds flavor but remains neutral so it will go with anything.
Since he's a picky eater check out new recipes for the vegetables he will eat to keep them from getting boring and explore vegetarian meal options. I buy frozen fish at Costco and have rules about how much I'll spend.
Do leftover plans. Make a pot roast one night, then from the leftovers you can make strognaoff, soup, stew, tacos, salad, etc. for the rest of the week.
Can he eat other poultry? Turkey is inexpensive. Rabbit is one of the most digestible meats around and it doesn't cost much to raise meat rabbits. You already shop at farmer's markets. Do you buy large quantities in season and preserve by canning or freezing? For most of the country its too late to grow a vegetable garden but there's always next year. Growing your own food is a great hobby. It can be done on a very small budget. You have the ultimate control over how its raised and its a good learning opportunity for the kids.
Other ways to save money include weatherproofing your house, getting the furnace tuned up for maximum efficiency and lowering the thermostat before going to bed or leaving the house.
Vegetarian choices will definitely extend your budget. You can find that even ';meat %26amp; potatoes'; types can deal with a hearty lentil stew now and then.
College-student- geared websites will often have suggestions for frugal, healthy meals.
Lentil Stew:
An excellent winter warmer which is high in fiber and low in
fat. This recipe can be made in bulk and frozen in small
quantities for individual meals. Ideal if you only have one
vegetarian in the family or you are cooking for one.
Ingredients
1/3 cup dried yellow split peas (75g)
1/3 cup red lentils (75g)
1/3 cup green lentils (75g)
4 cups boiling water (1000ml)
2 medium finely chopped onions (200g)
2 crushed cloves garlic (6g)
2 tsp mono/polyunsaturated oil (10ml)
2 tbsp water (40ml)
1 tbsp fresh or 1 tsp dried oregano
1 tbsp fresh or 1 tsp dried thyme
1 tsp caraway seeds
1 cup tinned kidney beans (200g)
1 x 400g tin tomatoes (400g)
陆 cup water (125ml)
Method
Place split peas and red and green lentils in a saucepan with
1 liter of boiling water. Return to the boil and cook for 2 minutes. Cover and leave for 1 hour. Drain and put aside until
required.
Place onion, garlic, oil and water in a heavy based saucepan
with oregano, thyme and caraway seeds. Stir fry for 5 minutes.
Add prepared peas, lentils, kidney beans, tomatoes, water
and salt. Bring to the boil and simmer over a low heat for 1
hour, stirring occasionally.
Serves : 5
Nutrients per Serve : Calories 201, Carbohydrates
(grams) 27, Fat(grams) 3.3, Cholesterol(milligrams) 0, Protein
(grams) 15, Sodium (milligrams) 185, Fiber (grams) 10,
Calcium (milligrams) 69, Iron (milligrams) 4.3.
Lentil Goulash can be used to create a Vegetarian
Shepherd鈥檚 Pie (pictured) by placing 5 cups of Lentil
Goulash in a casserole dish and topping it with 600g of
mashed potato before baking it in a moderate oven for 30 minutes.
You can look into a vegan or vegetarian diet and see if you can get any good ideas. You can also look for a local rancher and see if you can get a deal on bulk meats, my rancher gives a deal if I would be willing to buy 1/2 a cow. Before I started buying direct from the rancher I shopped sales, I can pick up great deals on large pieces and learn to butcher them yourself things, like full pork or beef tenderloin, you can also get them at warehouse stores. You may also want to buy from the bulk aisles. My local stores have a great variety of almost anything you may want, spices, grains, pasta, nuts, flour, sugar, and treats.
Another energy waster is stanby energy. I plug my tv, vcr, stereo and game system into a power strip with a switch, I flip them all off when not in use. This along with unplugging all chargers when not in use saved me about $50 a month. Anything that has a light or clock or uses a remote uses standby energy and almost all electronics draw some electicity even when turned off, so don't forget laptops, desktops, ipod docking stations, battery chargers, electric toothbrushes and microwaves.
When I first became a stay home mom money was tight, I was an avid coupon clipper, but be careful that you aren't buying things you don't need. I also shopped sales ads. A couple times a year I still do what i call pantry cooking, that is when I clean out the pantry and make meals with what ever I can find, I usually just have to add some meat or a veggie. Planning a menu and shopping with a list are always good money savers. Before you think your children need another outfit, count what they have, we tend to over buy for our children. If they complain they have nothing to wear, arrange a clothing swap, have others in the same age group or Moms can do the same thing, come over with their good quality clothes they never wear and they can shop each others piles.
The true test of where you can cut a budget is to write down every cent you spend and see where it is going. We often have little things draining the budget that we don't recognize as waste. I saw a lot of great ideas on Oprah's debt diet, the info may still be on her website.beauty
I am really really trying ot be frugal, but 99% of the recipes I find in frugal websites or magazines/books include chicken. Very frustrating!
DO you have any frugal recipes that do NOT have chicken in them? Also, my hubby has trouble digesting a lot of vegetables, so he sticks mainly to meat and potatoe type meals.
help! The cost of red meat and meals I can make for hubby is driving our grocery bill up and up and up!
ALSO if you have any other FRUGAL ideas, please send them along!!
Herei s what I already do:
clean with baking soda/vinegar/lemons
cloth diaper baby
shop @ local farmers market
use hand me down/second hand clothing (or i sew kids clothes with scrap material/reused material)
very stirct about electric use- no lights during the day, lights off in unused rooms, etc
reuse items from around the house for decor/craft stuff
no single use/throw away items
disconnected our sattleite, so no more cable bill!
got rid of our cell phones
downgraded to a cheaper internet connection
any other ideas would be great!! I REALLY need to cut out about $300 of useless spending a month.... so I can stay home with my kids instead of paying daycare!
ThanksHubby allergic to chicken- help with frugal recipes!?
My wife has a lot of food allergies. Many chicken recipes you may substitute pork. I am going to assume that they are allergic to other fowl as well such as turkey, duck or pheasant.Hubby allergic to chicken- help with frugal recipes!?
Learn to fish, great adventure with the kids too. Gardening, squash and beans are healthy combinations.
For dry goods shop in the dry bulk bins. This usually saves around 60% and in some of the better stores you can get everything from flour, sugar, rice, pasta, beans, spices, and even some prepared cereals.
My hubby's real meat and potatoes too but he's opening up to other choices.
One package of tofu costs between $1.19-$1.68 and lasts my 2 person household 2-3 meals. I use several recipes so it's never the same meal twice and it's pretty well disguised. Check out allrecipes.com for ideas. When you get it home, slice it, drizzle with olive oil and soy sauce, and bake 20-30 minutes at 400F. Store in sealed container in fridge and use as needed. This adds flavor but remains neutral so it will go with anything.
Since he's a picky eater check out new recipes for the vegetables he will eat to keep them from getting boring and explore vegetarian meal options. I buy frozen fish at Costco and have rules about how much I'll spend.
Do leftover plans. Make a pot roast one night, then from the leftovers you can make strognaoff, soup, stew, tacos, salad, etc. for the rest of the week.
Can he eat other poultry? Turkey is inexpensive. Rabbit is one of the most digestible meats around and it doesn't cost much to raise meat rabbits. You already shop at farmer's markets. Do you buy large quantities in season and preserve by canning or freezing? For most of the country its too late to grow a vegetable garden but there's always next year. Growing your own food is a great hobby. It can be done on a very small budget. You have the ultimate control over how its raised and its a good learning opportunity for the kids.
Other ways to save money include weatherproofing your house, getting the furnace tuned up for maximum efficiency and lowering the thermostat before going to bed or leaving the house.
Vegetarian choices will definitely extend your budget. You can find that even ';meat %26amp; potatoes'; types can deal with a hearty lentil stew now and then.
College-student- geared websites will often have suggestions for frugal, healthy meals.
Lentil Stew:
An excellent winter warmer which is high in fiber and low in
fat. This recipe can be made in bulk and frozen in small
quantities for individual meals. Ideal if you only have one
vegetarian in the family or you are cooking for one.
Ingredients
1/3 cup dried yellow split peas (75g)
1/3 cup red lentils (75g)
1/3 cup green lentils (75g)
4 cups boiling water (1000ml)
2 medium finely chopped onions (200g)
2 crushed cloves garlic (6g)
2 tsp mono/polyunsaturated oil (10ml)
2 tbsp water (40ml)
1 tbsp fresh or 1 tsp dried oregano
1 tbsp fresh or 1 tsp dried thyme
1 tsp caraway seeds
1 cup tinned kidney beans (200g)
1 x 400g tin tomatoes (400g)
陆 cup water (125ml)
Method
Place split peas and red and green lentils in a saucepan with
1 liter of boiling water. Return to the boil and cook for 2 minutes. Cover and leave for 1 hour. Drain and put aside until
required.
Place onion, garlic, oil and water in a heavy based saucepan
with oregano, thyme and caraway seeds. Stir fry for 5 minutes.
Add prepared peas, lentils, kidney beans, tomatoes, water
and salt. Bring to the boil and simmer over a low heat for 1
hour, stirring occasionally.
Serves : 5
Nutrients per Serve : Calories 201, Carbohydrates
(grams) 27, Fat(grams) 3.3, Cholesterol(milligrams) 0, Protein
(grams) 15, Sodium (milligrams) 185, Fiber (grams) 10,
Calcium (milligrams) 69, Iron (milligrams) 4.3.
Lentil Goulash can be used to create a Vegetarian
Shepherd鈥檚 Pie (pictured) by placing 5 cups of Lentil
Goulash in a casserole dish and topping it with 600g of
mashed potato before baking it in a moderate oven for 30 minutes.
You can look into a vegan or vegetarian diet and see if you can get any good ideas. You can also look for a local rancher and see if you can get a deal on bulk meats, my rancher gives a deal if I would be willing to buy 1/2 a cow. Before I started buying direct from the rancher I shopped sales, I can pick up great deals on large pieces and learn to butcher them yourself things, like full pork or beef tenderloin, you can also get them at warehouse stores. You may also want to buy from the bulk aisles. My local stores have a great variety of almost anything you may want, spices, grains, pasta, nuts, flour, sugar, and treats.
Another energy waster is stanby energy. I plug my tv, vcr, stereo and game system into a power strip with a switch, I flip them all off when not in use. This along with unplugging all chargers when not in use saved me about $50 a month. Anything that has a light or clock or uses a remote uses standby energy and almost all electronics draw some electicity even when turned off, so don't forget laptops, desktops, ipod docking stations, battery chargers, electric toothbrushes and microwaves.
When I first became a stay home mom money was tight, I was an avid coupon clipper, but be careful that you aren't buying things you don't need. I also shopped sales ads. A couple times a year I still do what i call pantry cooking, that is when I clean out the pantry and make meals with what ever I can find, I usually just have to add some meat or a veggie. Planning a menu and shopping with a list are always good money savers. Before you think your children need another outfit, count what they have, we tend to over buy for our children. If they complain they have nothing to wear, arrange a clothing swap, have others in the same age group or Moms can do the same thing, come over with their good quality clothes they never wear and they can shop each others piles.
The true test of where you can cut a budget is to write down every cent you spend and see where it is going. We often have little things draining the budget that we don't recognize as waste. I saw a lot of great ideas on Oprah's debt diet, the info may still be on her website.
Does anyone have a great recipe for roasting a chicken?
Beer can chicken
(Buy the rack near the soda display @walmart for less than $2)
Whole chicken cleaned
Basted w/olive oil
Covered with Tony Chacon's Louisiana spice mix
Garlic powder, salt n pepper
You put 1/2 can of beer, or coke, or dr pepper is really good too, or root beer in the rack, sitting in a pan, I use 9'; square pan w/ 1/2 cup water in pan
Set the chicken up on the rack/can %26amp; cook in oven @ 350 for an hour.
Can also be grilled on gas grill. It's delicious, skin crispy, all the fat drains off, and the meat is juicy %26amp; tender. Enjoy!Does anyone have a great recipe for roasting a chicken?
Chop some garlic ( I use 5 or 6 cloves) put it under the skin of the chicken along witih some fresh rosemary. Drizzle olive oil over the bird and bake for 90 minutes at 350 covered. Uncover the last 30 minute.Does anyone have a great recipe for roasting a chicken?
my family calls this one ';defective chicken'; it is so tender it falls apart with just a touch of a fork-
1 whole fryer/roaster at least 4-5 lbs
sea salt
garlic powder
fine ground black pepper
extra virgin olive oil
Preheat oven to 300 degrees-
Remove giblets (if included) and wash bird in cold water, remove any pinfeathers in skin. rub with olive oil and arrange bird (breast up) in roasting pan. lightly salt all over and repeat with garlic and black pepper.
tent roaster with aluminum foil if it has no lid and place in oven for 1 1/2 hrs.
when bird is checked it should be loose at all joints- when it reaches this point, uncover and increase heat to 375 and roast until skin is golden brown.
Also it comes out really well if several green chili's (fire roasted peeled and seeded) are laid over the breast while roasting.
Rub the chicken with olive oil all over. Sprinkle with: Garlic Powder, Celery Salt, Parsley, and Onion Powder. Place a half onion in the body cavity for more flavor if you wish. Cover the tips of the wings with foil to prevent burning. Place in oven and put heat to 350. DO NOT PREHEAT OVEN OR COVER CHICKEN. Putting the chicken in a cold oven will produce a nice crispy skin. If the skin gets too dark put a small piece of foil over the breast only. Cook for 1 to 1 1/2 hours depending on size of the bird.
(Buy the rack near the soda display @walmart for less than $2)
Whole chicken cleaned
Basted w/olive oil
Covered with Tony Chacon's Louisiana spice mix
Garlic powder, salt n pepper
You put 1/2 can of beer, or coke, or dr pepper is really good too, or root beer in the rack, sitting in a pan, I use 9'; square pan w/ 1/2 cup water in pan
Set the chicken up on the rack/can %26amp; cook in oven @ 350 for an hour.
Can also be grilled on gas grill. It's delicious, skin crispy, all the fat drains off, and the meat is juicy %26amp; tender. Enjoy!Does anyone have a great recipe for roasting a chicken?
Chop some garlic ( I use 5 or 6 cloves) put it under the skin of the chicken along witih some fresh rosemary. Drizzle olive oil over the bird and bake for 90 minutes at 350 covered. Uncover the last 30 minute.Does anyone have a great recipe for roasting a chicken?
my family calls this one ';defective chicken'; it is so tender it falls apart with just a touch of a fork-
1 whole fryer/roaster at least 4-5 lbs
sea salt
garlic powder
fine ground black pepper
extra virgin olive oil
Preheat oven to 300 degrees-
Remove giblets (if included) and wash bird in cold water, remove any pinfeathers in skin. rub with olive oil and arrange bird (breast up) in roasting pan. lightly salt all over and repeat with garlic and black pepper.
tent roaster with aluminum foil if it has no lid and place in oven for 1 1/2 hrs.
when bird is checked it should be loose at all joints- when it reaches this point, uncover and increase heat to 375 and roast until skin is golden brown.
Also it comes out really well if several green chili's (fire roasted peeled and seeded) are laid over the breast while roasting.
Rub the chicken with olive oil all over. Sprinkle with: Garlic Powder, Celery Salt, Parsley, and Onion Powder. Place a half onion in the body cavity for more flavor if you wish. Cover the tips of the wings with foil to prevent burning. Place in oven and put heat to 350. DO NOT PREHEAT OVEN OR COVER CHICKEN. Putting the chicken in a cold oven will produce a nice crispy skin. If the skin gets too dark put a small piece of foil over the breast only. Cook for 1 to 1 1/2 hours depending on size of the bird.
Recipe to Make KFC Original Fried Chicken ?
Recipe and the way to make KFC fried chicken exactly the same.Recipe to Make KFC Original Fried Chicken ?
I did it once. I have a bad habit of never measuring things and just looking in my spice cupboard for what is appealing at the time. it was awesome and for the life of me I cant reproduce it.
one thing you should be aware of is KFC pressure fries their chicken, so no matter the recipe, unless you have a way of pressure frying, you'll never duplicate it exactly
you can google ';kfc chicken recipe'; and there are oodles of recipes. one thing they all say is, it requires a package of tomato cup o soup. interesting. havent tried it cause I can never find the dumb stuffRecipe to Make KFC Original Fried Chicken ?
KFC uses buttermilk but this one is better! It's better than the Best Fried Chicken - Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
DIRECTIONS
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
dude thats like, secret! you can't do that or goverment snipers will kill you or something! (lol)
COATING FOR KENTUCKY FRIED CHICKEN
Soak cut up fryer in 3 cups water (yellow food coloring added) and 1 tablespoon salt overnight or 8 hours. Drain and coat with following mixture: 1/2 tsp. tarragon 2 tsp. onion powder 2 tsp. seasoned salt 2 tsp. instant bouillon (chicken flavor) 1/4 tsp. pepper 1 c. flour
Blend spices in blender. Add flour and coat chicken.
I did it once. I have a bad habit of never measuring things and just looking in my spice cupboard for what is appealing at the time. it was awesome and for the life of me I cant reproduce it.
one thing you should be aware of is KFC pressure fries their chicken, so no matter the recipe, unless you have a way of pressure frying, you'll never duplicate it exactly
you can google ';kfc chicken recipe'; and there are oodles of recipes. one thing they all say is, it requires a package of tomato cup o soup. interesting. havent tried it cause I can never find the dumb stuffRecipe to Make KFC Original Fried Chicken ?
KFC uses buttermilk but this one is better! It's better than the Best Fried Chicken - Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
DIRECTIONS
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
dude thats like, secret! you can't do that or goverment snipers will kill you or something! (lol)
COATING FOR KENTUCKY FRIED CHICKEN
Soak cut up fryer in 3 cups water (yellow food coloring added) and 1 tablespoon salt overnight or 8 hours. Drain and coat with following mixture: 1/2 tsp. tarragon 2 tsp. onion powder 2 tsp. seasoned salt 2 tsp. instant bouillon (chicken flavor) 1/4 tsp. pepper 1 c. flour
Blend spices in blender. Add flour and coat chicken.
Does anyone have a good recipe for grilled chicken? Im making dinner tomorrow and I need some ideas.?
Pour a bottle of italian dressing over chicken for couple hours before grilling or overnight. Place on grill and cook until Internal temp is good. Also good on steaks.
Hope you try sometime. Easy and effective.
Oh, you can also marinate in teriaki too. I just use the bottle. =)Does anyone have a good recipe for grilled chicken? Im making dinner tomorrow and I need some ideas.?
You can make grilled chicken and steamed broccoli with broth and smother the chicken in it. If you have a more southern taste, you can make mashed potatoes and place gravy on them. Otherwise you can go to foodnetwork.com for more cooking tips and tricks. Some good chefs are Paula Dean, Sandra Lee, Emerald, and G. Garvin. Look at the link listed below.
Good Luck =)Does anyone have a good recipe for grilled chicken? Im making dinner tomorrow and I need some ideas.?
english peas
Hope you try sometime. Easy and effective.
Oh, you can also marinate in teriaki too. I just use the bottle. =)Does anyone have a good recipe for grilled chicken? Im making dinner tomorrow and I need some ideas.?
You can make grilled chicken and steamed broccoli with broth and smother the chicken in it. If you have a more southern taste, you can make mashed potatoes and place gravy on them. Otherwise you can go to foodnetwork.com for more cooking tips and tricks. Some good chefs are Paula Dean, Sandra Lee, Emerald, and G. Garvin. Look at the link listed below.
Good Luck =)Does anyone have a good recipe for grilled chicken? Im making dinner tomorrow and I need some ideas.?
english peas
Give me your best chicken pot pie recipe?
Something you have tried yourself.Give me your best chicken pot pie recipe?
This is also good made with left over turkey
Chicken Pot Pie
3 - 4 cup cooked chicken, cubed
1 can mixed vegetables, drained
1 can cream of chicken soup
录 teaspoon poultry seasoning
salt and pepper
2 unbaked pie crust - 9 inch
Combine first 5 ingredients in large bowl. Pour into prepared pie shell. Top with remaining pie crust, seal edges with water and flute. Cut steam slits in top, brush with milk.
Bake at 350 degrees for 45 minutes, or until golden brown. Let sit for at least 10 minutes before serving.
Happy New YearGive me your best chicken pot pie recipe?
These are the ones I make
4 boneless chicken breast. Boiled and cut up
4 cans mixed veggies Drained
3 cans of chicken gravy
2 tubs canned biscuits
mix chicken veggies and gravy, salt and pepper to taste, pour into glass bake pan, flatten out biscuits and place on top piecing together a crust. Bake at 350 for 20 to 25 minutes or until crust is brown
I also substitute 2 boxes of chicken stove top stuffing for biscuits. Just make as directed on box the spoon over chicken mixture and bake at 350 for 20 minutes.
My kids love both of these
My favorite recipe for baked chicken is Paula Deen's Chicken Sticks. You can use the chicken breasts that you have. I usually use the boneless kind, just cut them into strips. Here's the recipe:
http://hubpages.com/_yan/hub/Simple-Chic鈥?/a>
This is also good made with left over turkey
Chicken Pot Pie
3 - 4 cup cooked chicken, cubed
1 can mixed vegetables, drained
1 can cream of chicken soup
录 teaspoon poultry seasoning
salt and pepper
2 unbaked pie crust - 9 inch
Combine first 5 ingredients in large bowl. Pour into prepared pie shell. Top with remaining pie crust, seal edges with water and flute. Cut steam slits in top, brush with milk.
Bake at 350 degrees for 45 minutes, or until golden brown. Let sit for at least 10 minutes before serving.
Happy New YearGive me your best chicken pot pie recipe?
These are the ones I make
4 boneless chicken breast. Boiled and cut up
4 cans mixed veggies Drained
3 cans of chicken gravy
2 tubs canned biscuits
mix chicken veggies and gravy, salt and pepper to taste, pour into glass bake pan, flatten out biscuits and place on top piecing together a crust. Bake at 350 for 20 to 25 minutes or until crust is brown
I also substitute 2 boxes of chicken stove top stuffing for biscuits. Just make as directed on box the spoon over chicken mixture and bake at 350 for 20 minutes.
My kids love both of these
My favorite recipe for baked chicken is Paula Deen's Chicken Sticks. You can use the chicken breasts that you have. I usually use the boneless kind, just cut them into strips. Here's the recipe:
http://hubpages.com/_yan/hub/Simple-Chic鈥?/a>
If a recipe calls for 1 cup of chicken (cooked/cubed), is that one chicken breast?
I generally keep several chicken breasts in my freezer for dinners, but I am always confused when the recipe calls for cups of chicken.If a recipe calls for 1 cup of chicken (cooked/cubed), is that one chicken breast?
That's probably about right if it's a good sized breast.If a recipe calls for 1 cup of chicken (cooked/cubed), is that one chicken breast?
close enough
yes that sounds about right!you dont have to follow the recipe word for word you know itl still turn out ok!
Depends on the size of the breast. When you find out, let us know.
No,it's the amount that fits into a measuring cup.
A measuring cup that is a 1 cup measure.
1 us cup = 8 ounces
for better taste yesbeauty
That's probably about right if it's a good sized breast.If a recipe calls for 1 cup of chicken (cooked/cubed), is that one chicken breast?
close enough
yes that sounds about right!you dont have to follow the recipe word for word you know itl still turn out ok!
Depends on the size of the breast. When you find out, let us know.
No,it's the amount that fits into a measuring cup.
A measuring cup that is a 1 cup measure.
1 us cup = 8 ounces
for better taste yes
Just purchased a deep fryer. Looking for a recipe to prepare hot & spicy chicken wings. ?
Any particular type of oil that is best to use? Also would like a recipe for deep fried Onion Rings.Just purchased a deep fryer. Looking for a recipe to prepare hot %26amp; spicy chicken wings. ?
BUFFALO CHICKEN WINGS
Fresh chicken wings (about 1 1/4 lbs. per person)
At least 12 oz. hot sauce (we use Durkee's red hot)
Cayenne (red) pepper
Garlic powder
Onion powder
Unsalted butter
A ';Fry Baby'; or ';Fry Daddy'; (a deep pot on the stove will work, but not as well)
Enough vegetable oil to reach fryer ';fill'; line
Celery stalks, washed %26amp; trimmed
1 wedge of blue cheese
1 qt. plain yogurt (try the kind with the cream on top)
3/4 qt. mayonnaise
BLUE CHEESE SAUCE: The blue cheese sauce is best when made a day in advance and aged in the refrigerator. Pour most of your yogurt into a mixing bowl. Add mayonnaise until mixture is still slightly tangy, but not overpowered by the mayonnaise (usually about a 60:40 yogurt:mayonnaise mix). Reserved yogurt can be added if you have gone too heavy with the mayo. Stir out all the mayo lumps, then crumble in the blue cheese and blend thoroughly. Refrigerate.
WINGS: Chicken wings should be prepared 1 to 3 hours before cooking. By letting them air dry you reduce spattering and make them more crispy. From each wing, cut off the wing tip at the joint and separate the humerus from the radius-ulna section at the other joint. Don't cut through the cartilage, but cleanly through the joint between the ends of the bones. This is easier than it sounds. Discard wing tips and lay edible pieces in a single layer on paper towels to dry.
HOT SAUCE: Melt 1 stick of the unsalted butter. Pour in the bottle of hot sauce and blend. Add 5 or 6 shakes each of onion and garlic powders. Cayenne is the fuel that makes these wings spicy. For mild wings add 1/8 teaspoon of cayenne. Real Centaurs will want to add cayenne generously. Go easy on your first batch though; it is simple to add more if they are not hot enough. Hot sauce should be kept warm while the wings are cooking, but should not boil or even simmer.
COOKING: Heat vegetable oil in fryer per fryer manufacturer's directions. Cook 8 to 12 wings in a batch, depending on the size of your fryer. Gently lower wings into the hot oil with a slotted spoon to avoid splashing if your fryer has no basket. After they have cooked for about 15 seconds, stir to separate. Wings are done when the frying noise has abated somewhat and they are floating. Remove wings with basket or slotted spoon and shake off excess oil
Transfer immediately to a plate with a folded paper towel on it. They should cool for a few seconds (usually enough time to put in another batch), before you dump them in the hot sauce mixture. Stir the hot sauce before adding each batch of cooked wings to blend ingredients that will have separated. Coat thoroughly, then remove each wing from the hot sauce with tongs and shake off excess. Serve immediately.
If you have more wings than you can eat, cook them all because they will not keep. Besides, cold Buffalo wings are delicious, too, but don't try to reheat.
Serve wings with blue cheese sauce in a small, personal dish and plenty of celery. The blue cheese is for dipping celery and wings. Don't forget the napkins.
`````````````````````````````
DEEP FRIED ONION RINGS
6 med. Bermuda or mild white onions (about 2 1/2 lb.)
1 slightly beaten egg
1 c. milk
3 tbsp. cooking oil
1 c. plus 2 tbsp. flour
1/2 tsp. salt
Cooking oil for frying
Peel and cut onions into 1/4 inch thick slices; separate into rings. Set aside.
In medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt just until moistened.
Fill deep-fat fryer or 2 to 3 quart saucepan 1/3 to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover; let excess batter drip back into bowl. Working quickly, place each ring in hot oil. Fry rings, a few at a time, about 2-3 minutes or until golden brown, stirring once with fork to separate rings. Remove from oil with fork or slotted spoon; drain on paper toweling.
Repeat with remaining onion rings. Keep cooked rings warm on paper towel lined cookie sheets in a 250 degree oven. Sprinkle with salt just before serving. Serves 6-8. Freeze any leftover rings to use in omelets, vegetable dishes or on top of casseroles.Just purchased a deep fryer. Looking for a recipe to prepare hot %26amp; spicy chicken wings. ?
Peanut oil or canola oil will not burn as easily as vegatable oil.
My favorite is to salt and pepper the wings, fry the wings, let them cool a little, dip in butter and Franks Red Hot that is melted on the stove about 60/40 red hot/butter. MMMMmmmm good! You can come up with tons of different sauces, but toss the wings with sauce in a bowl after the wings have cooked. The key is to get the perfect wing in the fryer.
You can make the wings ahead, then toss with your sauce and warm them in the oven at 250 for 10 minutes if you need to do it beforehand.
Good Luck and Happy Holidays!
These are not a breaded wing, they are the original type and very spicy and tangy.
This is how I make my wings. You can bake off a whole bunch first and use as you want them or put them in the fryer strait from the oven. Some people like to put the wings in the fryer raw but then they worry so much about the wing being burned on the outside and still raw in the center. This solves that problem.
When making wings I like to bake them first then fry them.
Cut the tips off then cut at the next joint. Bake at 350 for about 20-30 minutes or until they are done. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce.
Also I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up.
To make hot sauce. Here in the US there is a brand that is pretty common to start with. It is Franks Red Hot, doctor it up a bit and you end with with a good sauce. Here is how I doctor mine up.
1 big bottle franks
1/2 cup butter
1-2 tablespoons itailian seasoning
1-2 cloves grated garlic-optional
Heat in sauce pan. I like to cool mine to about room temp then put it in food processor until it cools a little more. This makes it combine better for reheating.
This also keeps well in an air tight conatiner in the fridge.
---------------
Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever.
Ingredients:
1 heaping cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
3/4 cup ketchup
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon salt
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.
Or This is my Absolute Favorite for WIngs:
Honey Soy Sauce:
1/2 cup butter
1 cup honey
1 cup soy sauce
1 cup terriyaki sauce
1 tbsp seseme oil
1 tsp fresh grated ginger
Heat in a sauce pan until melted and combined. Keep unused portion in the fridge in an airtight container. Heat a little for each use.
For rings make up a good beer batter, dredge the rings in plain flour then dip in the beer batter and fry. Here is my beer batter recipe:
1 cup flour
1 palmful sugar
1 good pinch salt
1 beer of choice (what ever you drink as long as it isn't a dark beer)
Mix the dry ingrediants the slowly whisk in the beer. You wont use the whole beer right away. Just add it until you get the consistency you want. A ticker batter will result in a thicker (of course) batter that is puffier. A thinner batter with of course give a thinner crust bbut also a more crunchy one.
Remove the baskets from the fryer and set aside. Dredge the onion in the flour first, then dip in the beer batter, gently wipe the bottom ot the ring on the egde of the bowl (gravity will re-cover it) Then dip the ring in the oil. Do only one ring at a timne and hold the ring in the oil for about 10-20 seconds. This helps to prevent the rings sticking together as they fry and and also from sticking to the bottom of the fryer.Also they will look better if you are trying to impress anyone. Reomve from the oil when the rings are golden brwon and float. Hook the baskets into the drain postion and put the rings in there to drain, then shake out on to brown paper bags or paper towels. Then put on serving platter.
This batter also works well with shrimp mixed seafood, other veggies such as caulifloer, zucchini, mushrooms etc...
BUFFALO CHICKEN WINGS
Fresh chicken wings (about 1 1/4 lbs. per person)
At least 12 oz. hot sauce (we use Durkee's red hot)
Cayenne (red) pepper
Garlic powder
Onion powder
Unsalted butter
A ';Fry Baby'; or ';Fry Daddy'; (a deep pot on the stove will work, but not as well)
Enough vegetable oil to reach fryer ';fill'; line
Celery stalks, washed %26amp; trimmed
1 wedge of blue cheese
1 qt. plain yogurt (try the kind with the cream on top)
3/4 qt. mayonnaise
BLUE CHEESE SAUCE: The blue cheese sauce is best when made a day in advance and aged in the refrigerator. Pour most of your yogurt into a mixing bowl. Add mayonnaise until mixture is still slightly tangy, but not overpowered by the mayonnaise (usually about a 60:40 yogurt:mayonnaise mix). Reserved yogurt can be added if you have gone too heavy with the mayo. Stir out all the mayo lumps, then crumble in the blue cheese and blend thoroughly. Refrigerate.
WINGS: Chicken wings should be prepared 1 to 3 hours before cooking. By letting them air dry you reduce spattering and make them more crispy. From each wing, cut off the wing tip at the joint and separate the humerus from the radius-ulna section at the other joint. Don't cut through the cartilage, but cleanly through the joint between the ends of the bones. This is easier than it sounds. Discard wing tips and lay edible pieces in a single layer on paper towels to dry.
HOT SAUCE: Melt 1 stick of the unsalted butter. Pour in the bottle of hot sauce and blend. Add 5 or 6 shakes each of onion and garlic powders. Cayenne is the fuel that makes these wings spicy. For mild wings add 1/8 teaspoon of cayenne. Real Centaurs will want to add cayenne generously. Go easy on your first batch though; it is simple to add more if they are not hot enough. Hot sauce should be kept warm while the wings are cooking, but should not boil or even simmer.
COOKING: Heat vegetable oil in fryer per fryer manufacturer's directions. Cook 8 to 12 wings in a batch, depending on the size of your fryer. Gently lower wings into the hot oil with a slotted spoon to avoid splashing if your fryer has no basket. After they have cooked for about 15 seconds, stir to separate. Wings are done when the frying noise has abated somewhat and they are floating. Remove wings with basket or slotted spoon and shake off excess oil
Transfer immediately to a plate with a folded paper towel on it. They should cool for a few seconds (usually enough time to put in another batch), before you dump them in the hot sauce mixture. Stir the hot sauce before adding each batch of cooked wings to blend ingredients that will have separated. Coat thoroughly, then remove each wing from the hot sauce with tongs and shake off excess. Serve immediately.
If you have more wings than you can eat, cook them all because they will not keep. Besides, cold Buffalo wings are delicious, too, but don't try to reheat.
Serve wings with blue cheese sauce in a small, personal dish and plenty of celery. The blue cheese is for dipping celery and wings. Don't forget the napkins.
`````````````````````````````
DEEP FRIED ONION RINGS
6 med. Bermuda or mild white onions (about 2 1/2 lb.)
1 slightly beaten egg
1 c. milk
3 tbsp. cooking oil
1 c. plus 2 tbsp. flour
1/2 tsp. salt
Cooking oil for frying
Peel and cut onions into 1/4 inch thick slices; separate into rings. Set aside.
In medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt just until moistened.
Fill deep-fat fryer or 2 to 3 quart saucepan 1/3 to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover; let excess batter drip back into bowl. Working quickly, place each ring in hot oil. Fry rings, a few at a time, about 2-3 minutes or until golden brown, stirring once with fork to separate rings. Remove from oil with fork or slotted spoon; drain on paper toweling.
Repeat with remaining onion rings. Keep cooked rings warm on paper towel lined cookie sheets in a 250 degree oven. Sprinkle with salt just before serving. Serves 6-8. Freeze any leftover rings to use in omelets, vegetable dishes or on top of casseroles.Just purchased a deep fryer. Looking for a recipe to prepare hot %26amp; spicy chicken wings. ?
Peanut oil or canola oil will not burn as easily as vegatable oil.
My favorite is to salt and pepper the wings, fry the wings, let them cool a little, dip in butter and Franks Red Hot that is melted on the stove about 60/40 red hot/butter. MMMMmmmm good! You can come up with tons of different sauces, but toss the wings with sauce in a bowl after the wings have cooked. The key is to get the perfect wing in the fryer.
You can make the wings ahead, then toss with your sauce and warm them in the oven at 250 for 10 minutes if you need to do it beforehand.
Good Luck and Happy Holidays!
These are not a breaded wing, they are the original type and very spicy and tangy.
This is how I make my wings. You can bake off a whole bunch first and use as you want them or put them in the fryer strait from the oven. Some people like to put the wings in the fryer raw but then they worry so much about the wing being burned on the outside and still raw in the center. This solves that problem.
When making wings I like to bake them first then fry them.
Cut the tips off then cut at the next joint. Bake at 350 for about 20-30 minutes or until they are done. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce.
Also I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up.
To make hot sauce. Here in the US there is a brand that is pretty common to start with. It is Franks Red Hot, doctor it up a bit and you end with with a good sauce. Here is how I doctor mine up.
1 big bottle franks
1/2 cup butter
1-2 tablespoons itailian seasoning
1-2 cloves grated garlic-optional
Heat in sauce pan. I like to cool mine to about room temp then put it in food processor until it cools a little more. This makes it combine better for reheating.
This also keeps well in an air tight conatiner in the fridge.
---------------
Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever.
Ingredients:
1 heaping cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
3/4 cup ketchup
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon salt
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.
Or This is my Absolute Favorite for WIngs:
Honey Soy Sauce:
1/2 cup butter
1 cup honey
1 cup soy sauce
1 cup terriyaki sauce
1 tbsp seseme oil
1 tsp fresh grated ginger
Heat in a sauce pan until melted and combined. Keep unused portion in the fridge in an airtight container. Heat a little for each use.
For rings make up a good beer batter, dredge the rings in plain flour then dip in the beer batter and fry. Here is my beer batter recipe:
1 cup flour
1 palmful sugar
1 good pinch salt
1 beer of choice (what ever you drink as long as it isn't a dark beer)
Mix the dry ingrediants the slowly whisk in the beer. You wont use the whole beer right away. Just add it until you get the consistency you want. A ticker batter will result in a thicker (of course) batter that is puffier. A thinner batter with of course give a thinner crust bbut also a more crunchy one.
Remove the baskets from the fryer and set aside. Dredge the onion in the flour first, then dip in the beer batter, gently wipe the bottom ot the ring on the egde of the bowl (gravity will re-cover it) Then dip the ring in the oil. Do only one ring at a timne and hold the ring in the oil for about 10-20 seconds. This helps to prevent the rings sticking together as they fry and and also from sticking to the bottom of the fryer.Also they will look better if you are trying to impress anyone. Reomve from the oil when the rings are golden brwon and float. Hook the baskets into the drain postion and put the rings in there to drain, then shake out on to brown paper bags or paper towels. Then put on serving platter.
This batter also works well with shrimp mixed seafood, other veggies such as caulifloer, zucchini, mushrooms etc...
Please could someone give me a recipe for homemade Chicken Nagasaki?
Very funny, get a chicken, stick it in the microwave and nuke it.Please could someone give me a recipe for homemade Chicken Nagasaki?
First, take one atomic bomb . . .Please could someone give me a recipe for homemade Chicken Nagasaki?
www.eatsushi.com
First, take one atomic bomb . . .Please could someone give me a recipe for homemade Chicken Nagasaki?
www.eatsushi.com
Rotisserie chicken recipe -?
When I was younger Albertsons used to have a rotisserie in store with a redish / orange chicken on it -- looked like it had specks of pepper / spice on it . It wasn't BBQ chicken (as i have seen) but was a little dry (which I want) . Hopefully someone can direct me either to a recipe or WHAT I am looking for -- I guess a rotisserie / dry / chicken / reddish-orange with black specks on itRotisserie chicken recipe -?
Garlic-Lemon Rotisserie Chicken With Moroccan Spices:
2录 hours 10 min prep
2 servings
1 (3.5-4 lb) chickens
1 head garlic, cut in half
1 lemon, cut in half
1 tablespoon olive oil
For the rub
2 teaspoons sea salt
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1. Set up the grill for rotisserie cooking and preheat to high.
2. Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
3. Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
4. Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
5. Yield: 2 servings.Rotisserie chicken recipe -?
Both of these recipes have photos (see links below) if you would like to check them out!
Deli Rotisserie Chicken
4 lbs roasting chickens
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sugar
2 teaspoons paprika
olive oil
Remove the giblets from chicken and discard.
Wash chicken inside and out, drying with paper towels.
Rub chicken with a little olive oil.
Tie wings and legs with cooking twine.
Mix all the spices together well.
Rub all over chicken.
Place on plate and wrap with saran.
Put in fridge 4-24 hrs., the longer the better.
Put chicken onto rotisserie bar.
Set timer for 1 1/2 hours.
Chicken is done at 180 and no longer pink.
======================================鈥?br>
Garlic-Lemon Rotisserie Chicken With Moroccan Spices
1 (3.5-4 lb) chickens
1 head garlic, cut in half
1 lemon, cut in half
1 tablespoon olive oil
For the rub
2 teaspoons sea salt
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
Set up the grill for rotisserie cooking and preheat to high.
Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
Yield: 2 servings.
Garlic-Lemon Rotisserie Chicken With Moroccan Spices:
2录 hours 10 min prep
2 servings
1 (3.5-4 lb) chickens
1 head garlic, cut in half
1 lemon, cut in half
1 tablespoon olive oil
For the rub
2 teaspoons sea salt
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1. Set up the grill for rotisserie cooking and preheat to high.
2. Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
3. Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
4. Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
5. Yield: 2 servings.Rotisserie chicken recipe -?
Both of these recipes have photos (see links below) if you would like to check them out!
Deli Rotisserie Chicken
4 lbs roasting chickens
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sugar
2 teaspoons paprika
olive oil
Remove the giblets from chicken and discard.
Wash chicken inside and out, drying with paper towels.
Rub chicken with a little olive oil.
Tie wings and legs with cooking twine.
Mix all the spices together well.
Rub all over chicken.
Place on plate and wrap with saran.
Put in fridge 4-24 hrs., the longer the better.
Put chicken onto rotisserie bar.
Set timer for 1 1/2 hours.
Chicken is done at 180 and no longer pink.
======================================鈥?br>
Garlic-Lemon Rotisserie Chicken With Moroccan Spices
1 (3.5-4 lb) chickens
1 head garlic, cut in half
1 lemon, cut in half
1 tablespoon olive oil
For the rub
2 teaspoons sea salt
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
Set up the grill for rotisserie cooking and preheat to high.
Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
Yield: 2 servings.
Do you have that recipe for Bisquick's quick chicken & broccoli pie?
CHICKEN %26amp; BROCCOLI PIE
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick庐 mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1. Heat oven to 400潞F. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
nfdDo you have that recipe for Bisquick's quick chicken %26amp; broccoli pie?
this one?
Impossible Chicken Broccoli Pie
INGREDIENTS:
10-oz. pkg. frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1-1/2 cups cooked cubed chicken
1 onion, chopped
1-1/3 cups milk
3 eggs, beaten
3/4 cup baking mix
1/2 tsp. salt
1/8 tsp. pepper
PREPARATION:
Preheat oven to 400 degrees F and grease a 10'; pie pan; set aside. Be sure to drain the broccoli thoroughly; combine in pie pan with the cheddar cheese, chicken, and onion.
In medium bowl combine remaining ingredients and beat until smooth.
Pour into plate and bake at 400 degrees F for 25-35 minutes, until puffed and set. Top with mozzarella cheese and return to oven for 2-3 minutes to melt cheese. Serves 6
http://busycooks.about.com/od/impossible鈥?/a>
(*-*)
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick庐 mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1. Heat oven to 400潞F. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
nfdDo you have that recipe for Bisquick's quick chicken %26amp; broccoli pie?
this one?
Impossible Chicken Broccoli Pie
INGREDIENTS:
10-oz. pkg. frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1-1/2 cups cooked cubed chicken
1 onion, chopped
1-1/3 cups milk
3 eggs, beaten
3/4 cup baking mix
1/2 tsp. salt
1/8 tsp. pepper
PREPARATION:
Preheat oven to 400 degrees F and grease a 10'; pie pan; set aside. Be sure to drain the broccoli thoroughly; combine in pie pan with the cheddar cheese, chicken, and onion.
In medium bowl combine remaining ingredients and beat until smooth.
Pour into plate and bake at 400 degrees F for 25-35 minutes, until puffed and set. Top with mozzarella cheese and return to oven for 2-3 minutes to melt cheese. Serves 6
http://busycooks.about.com/od/impossible鈥?/a>
(*-*)
Anyone know a good recipe for Nasi Lemak and the accompanying fried chicken and sambal?
I've been dying for them since I left my hometown and am desperately looking for a good recipe. Anyone with info please help!Anyone know a good recipe for Nasi Lemak and the accompanying fried chicken and sambal?
go to this site for the nasi lemak and sambal recipes.
http://www.malaysianfood.net/recipes/rec鈥?/a>
go to this site for the nasi lemak and sambal recipes.
http://www.malaysianfood.net/recipes/rec鈥?/a>
Does anyone have a bean recipe to go along side baked Chipotle Chicken?
If not the recipe any ideas other rice?Does anyone have a bean recipe to go along side baked Chipotle Chicken?
I make my own boston baked but that takes a day
the alternative to that would be a can of beans;
chop one small onion
1/4 cup brown sugar or molasses
some ketchup
some mustard
stir all together and put in a casserole dish, cover and bake on 250 degrees for 4 hoursDoes anyone have a bean recipe to go along side baked Chipotle Chicken?
How about frijoles charros:
First buy fresh pinto beans wash them thouroughly and put them to boil with enough water. about 4 garlic cloves for a pot wail till they are soft (* the beans have to have at least some water left it's going to be like a soup) it will take about 30 min. to 45min ...
add about one chopped onion maybe less
add about 1/2 a cup of cilantro
add about 1 cup of cooked bacon (chopped)
add about 1 1/2 choped jalapenos (if you like spicy food add more if not add less)
add about 1 or 2 tomaotes chopped
add fav. sausage chopped as well
salt and pepper to taste and enjoy...
just get a can of Ranch Style Beans you cant beat em
black beans. Heat up a can of black beans, fry them in a pan with some onion and salsa. Yummy.
Frijoles de Nuevo Mexico
2 or 3 cups pinto beans
4 slices bacon, diced
1 medium onion, minced
1 Tablespoon salt
Water
Pick through beans removing rocks. Put beans, bacon, onion and water in pressure cooker for fast beans, in slow cooker for all night cooking.
Bring pressure up to 15 pounds and lower heat til guage just jiggles for 30 minutes. Remove from heat and cool til lid will come off. Put back on heat and add salt. Heat to simmer. If desired add some diced Chipotle to this now.
In slow cooker, put on at high and ignore for 12 hours other than to add boiling water as needed. At end of 12 hours add salt and if desired Chipotle.
I do not recommend adding the pepper if main dish is also peppered. You need a neutral.
Nice tossed or green goddess salad would be great with this!!beauty
I make my own boston baked but that takes a day
the alternative to that would be a can of beans;
chop one small onion
1/4 cup brown sugar or molasses
some ketchup
some mustard
stir all together and put in a casserole dish, cover and bake on 250 degrees for 4 hoursDoes anyone have a bean recipe to go along side baked Chipotle Chicken?
How about frijoles charros:
First buy fresh pinto beans wash them thouroughly and put them to boil with enough water. about 4 garlic cloves for a pot wail till they are soft (* the beans have to have at least some water left it's going to be like a soup) it will take about 30 min. to 45min ...
add about one chopped onion maybe less
add about 1/2 a cup of cilantro
add about 1 cup of cooked bacon (chopped)
add about 1 1/2 choped jalapenos (if you like spicy food add more if not add less)
add about 1 or 2 tomaotes chopped
add fav. sausage chopped as well
salt and pepper to taste and enjoy...
just get a can of Ranch Style Beans you cant beat em
black beans. Heat up a can of black beans, fry them in a pan with some onion and salsa. Yummy.
Frijoles de Nuevo Mexico
2 or 3 cups pinto beans
4 slices bacon, diced
1 medium onion, minced
1 Tablespoon salt
Water
Pick through beans removing rocks. Put beans, bacon, onion and water in pressure cooker for fast beans, in slow cooker for all night cooking.
Bring pressure up to 15 pounds and lower heat til guage just jiggles for 30 minutes. Remove from heat and cool til lid will come off. Put back on heat and add salt. Heat to simmer. If desired add some diced Chipotle to this now.
In slow cooker, put on at high and ignore for 12 hours other than to add boiling water as needed. At end of 12 hours add salt and if desired Chipotle.
I do not recommend adding the pepper if main dish is also peppered. You need a neutral.
Nice tossed or green goddess salad would be great with this!!
Does anyone have a recipe for Spicy Fried Korean Chicken Wings?
I'm searching for a recipe that comes close to what was Chicken Alice's in Hawai'i some years back when I lived there on Oah'u. I've searched all over yahoo and google and did not come across any that is even close to her spicy-ness or batter. This was really great fried chicken and I want to re-create it soon. Thanks in advance!Does anyone have a recipe for Spicy Fried Korean Chicken Wings?
http://archives.starbulletin.com/2005/02鈥?/a>
the link is to the actual wings you are referring to. Chicken Alice's AND her recipe! Enjoy - Note: the following recipe is NOT Chicken Alice's, but one I found before.
INGREDIENTS
*
1 pound Sectioned chicken wings
*
1/3 cup potato or corn starch
*
1/2 cup milk
*
1 teaspoon salt
*
1 tablespoon ground black pepper
*
Vegetable oil for deep frying
Stir Fry Sauce(per pound of chicken)
*
2 tablespoons fine or medium ground red chili pepper
*
2 tablespoons soy sauce
*
2 tablespoons sugar, honey, or corn syrup
*
1 tablespoon rice or cooking wine
*
4 cloves peeled garlic
*
1/2 inch peeled fresh ginger
*
2 heaping tablespoons gochujang
*
water as needed to obtain a thin paste
Other ingredients
*
1 green or spring onion
*
1 tablespoon toasted sesame seed
Please go to the link for further directions.
http://www.chow.com/recipes/11492Does anyone have a recipe for Spicy Fried Korean Chicken Wings?
This must be an ';Americanized'; Korean dish, because I am Korean and this is not a common dish at all that I'm familiar with. I was just watching a show the other day on food network ';Guy's Big Bite';. He had a recipe for a Korean hot wings. There were ingredients that I normally don't use in true Korean cooking, but it looked like it would taste good. I made a note to try it myself this weekend.
* 1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
* 2 tablespoons canola oil, plus more for frying
* 3 tablespoons grated ginger
* 1/4 cup sherry
* 1/4 cup white vinegar
* 2 tablespoons sesame oil
* 1/4 cup honey
* 1/2 cup soy sauce
* 1/4 cup chili garlic sauce
* Chopped scallions, for garnish
* 3 tablespoons sesame seeds, for garnish
Preheat oven to 350 degrees F.
Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
12 chicken wings, cut in 2, tips discarded or boneless chicken
1 large onion, sliced
1 green bell pepper, sliced
1 cup carrot, cut in 1 inch diagonal slices or baby carrot, cut in half lengthwise
5-6 tablespoons soy sauce
1 pinch black pepper
1 teaspoon sugar
1/4 cup water
4 tablespoons red pepper paste, (kochujang)
1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)
Directions
1Boil wings in pot until blood no longer visible.
2Drain.
3Mix ingredients together and bring to boil.
4Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
5Cook until carrots reach desired tenderness.
6Serve with sticky white rice.
http://archives.starbulletin.com/2005/02鈥?/a>
the link is to the actual wings you are referring to. Chicken Alice's AND her recipe! Enjoy - Note: the following recipe is NOT Chicken Alice's, but one I found before.
INGREDIENTS
*
1 pound Sectioned chicken wings
*
1/3 cup potato or corn starch
*
1/2 cup milk
*
1 teaspoon salt
*
1 tablespoon ground black pepper
*
Vegetable oil for deep frying
Stir Fry Sauce(per pound of chicken)
*
2 tablespoons fine or medium ground red chili pepper
*
2 tablespoons soy sauce
*
2 tablespoons sugar, honey, or corn syrup
*
1 tablespoon rice or cooking wine
*
4 cloves peeled garlic
*
1/2 inch peeled fresh ginger
*
2 heaping tablespoons gochujang
*
water as needed to obtain a thin paste
Other ingredients
*
1 green or spring onion
*
1 tablespoon toasted sesame seed
Please go to the link for further directions.
http://www.chow.com/recipes/11492Does anyone have a recipe for Spicy Fried Korean Chicken Wings?
This must be an ';Americanized'; Korean dish, because I am Korean and this is not a common dish at all that I'm familiar with. I was just watching a show the other day on food network ';Guy's Big Bite';. He had a recipe for a Korean hot wings. There were ingredients that I normally don't use in true Korean cooking, but it looked like it would taste good. I made a note to try it myself this weekend.
* 1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
* 2 tablespoons canola oil, plus more for frying
* 3 tablespoons grated ginger
* 1/4 cup sherry
* 1/4 cup white vinegar
* 2 tablespoons sesame oil
* 1/4 cup honey
* 1/2 cup soy sauce
* 1/4 cup chili garlic sauce
* Chopped scallions, for garnish
* 3 tablespoons sesame seeds, for garnish
Preheat oven to 350 degrees F.
Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
12 chicken wings, cut in 2, tips discarded or boneless chicken
1 large onion, sliced
1 green bell pepper, sliced
1 cup carrot, cut in 1 inch diagonal slices or baby carrot, cut in half lengthwise
5-6 tablespoons soy sauce
1 pinch black pepper
1 teaspoon sugar
1/4 cup water
4 tablespoons red pepper paste, (kochujang)
1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)
Directions
1Boil wings in pot until blood no longer visible.
2Drain.
3Mix ingredients together and bring to boil.
4Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
5Cook until carrots reach desired tenderness.
6Serve with sticky white rice.
Daisy Martinez's Chicken with Figs Recipe?
I just finished watching the program and did not write the recipe.
Does anyone have her recipe for the dish?
If you can also include the recipe for the rice I will thank you even more.
Thanks in advance.Daisy Martinez's Chicken with Figs Recipe?
I'm not sure this is Daisy's, but maybe it's close to what you remember.
Braised Chicken with Cilantro, Lemon, and Dried Figs
Recipe By :Bon Appetit December 1996
Serving Size : 4
all-purpose flour
3 1/2 pounds chicken -- cut up, without skin
4 teaspoons olive oil
2 cups onion -- chopped
3 large garlic cloves -- minced
14 1/2 ounces low sodium chicken broth
1/2 cup fresh cilantro -- chopped
2 tablespoons fresh cilantro -- chopped
2 tablespoons fresh lemon juice
8 dried figs -- stems removed, cut in half
Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and saut茅 until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and saut茅 until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.
----------
I did find her site %26amp; a rice recipe. You can also contact her there. Good luck.
http://www.daisycooks.com/pages/recipes_鈥?/a>
Yellow Rice with Corn
Arroz Amarillo con Maiz
1/2 cup Achiote Oil (see ';Staples';) 1/2 cup Sofrito (see ';Staples';) 2 cups fresh or frozen corn kernels 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups)
1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.
2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.Daisy Martinez's Chicken with Figs Recipe?
This was translated for me but I think you can figure it out
INGREDIENTS
1.500 kg chicken
100 gr. jam贸n of York%26lt;%26lt;%26lt;Ham
16 fresh higos%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;figs
1 onion
1 C. pinions%26lt;%26lt;%26lt;%26lt;pine nuts
2 C.s honey
1 C. citron vinegar%26lt;%26lt;%26lt;%26lt;cider vinegar
40 gr. mantequilla%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;butter
1 C. oilsalt and pepper
PREPARATION
To warm up the furnace to 180潞. To fry the cut liver to pieces and to later mix them with the pinions, jam贸n, also cut to pieces, and 4 cut higos. Salpimentar. To put this farce in the interior of the chicken, to sew it and to put it in a lubricated source and to enter it the furnace. After 30', to give returned and to add the onion him cut to rodajas to the source. To continue the baking, watering the chicken with its juice and adding water if it were necessary. To dissolve the honey in the vinegar, to cut the remaining higos in quarters. Passed others 20', to give the return to the chicken and to put the higos in the source. To paint the chicken with the honey mixture. To distribute the rest on the higos and to distribute pieces of mantequilla superficially. To leave finishes to the baking 10' more.
For 4 people
C = sopera spoonc = dessert spoon c.c. = coffee spoon 5'=5 minutes
Does anyone have her recipe for the dish?
If you can also include the recipe for the rice I will thank you even more.
Thanks in advance.Daisy Martinez's Chicken with Figs Recipe?
I'm not sure this is Daisy's, but maybe it's close to what you remember.
Braised Chicken with Cilantro, Lemon, and Dried Figs
Recipe By :Bon Appetit December 1996
Serving Size : 4
all-purpose flour
3 1/2 pounds chicken -- cut up, without skin
4 teaspoons olive oil
2 cups onion -- chopped
3 large garlic cloves -- minced
14 1/2 ounces low sodium chicken broth
1/2 cup fresh cilantro -- chopped
2 tablespoons fresh cilantro -- chopped
2 tablespoons fresh lemon juice
8 dried figs -- stems removed, cut in half
Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and saut茅 until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and saut茅 until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.
----------
I did find her site %26amp; a rice recipe. You can also contact her there. Good luck.
http://www.daisycooks.com/pages/recipes_鈥?/a>
Yellow Rice with Corn
Arroz Amarillo con Maiz
1/2 cup Achiote Oil (see ';Staples';) 1/2 cup Sofrito (see ';Staples';) 2 cups fresh or frozen corn kernels 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups)
1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.
2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.Daisy Martinez's Chicken with Figs Recipe?
This was translated for me but I think you can figure it out
INGREDIENTS
1.500 kg chicken
100 gr. jam贸n of York%26lt;%26lt;%26lt;Ham
16 fresh higos%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;figs
1 onion
1 C. pinions%26lt;%26lt;%26lt;%26lt;pine nuts
2 C.s honey
1 C. citron vinegar%26lt;%26lt;%26lt;%26lt;cider vinegar
40 gr. mantequilla%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;butter
1 C. oilsalt and pepper
PREPARATION
To warm up the furnace to 180潞. To fry the cut liver to pieces and to later mix them with the pinions, jam贸n, also cut to pieces, and 4 cut higos. Salpimentar. To put this farce in the interior of the chicken, to sew it and to put it in a lubricated source and to enter it the furnace. After 30', to give returned and to add the onion him cut to rodajas to the source. To continue the baking, watering the chicken with its juice and adding water if it were necessary. To dissolve the honey in the vinegar, to cut the remaining higos in quarters. Passed others 20', to give the return to the chicken and to put the higos in the source. To paint the chicken with the honey mixture. To distribute the rest on the higos and to distribute pieces of mantequilla superficially. To leave finishes to the baking 10' more.
For 4 people
C = sopera spoonc = dessert spoon c.c. = coffee spoon 5'=5 minutes
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