Oh-So-Good Chicken ---
INGREDIENTS
4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced
DIRECTIONS
In a skillet, heat oil over medium heat. Saute mushrooms.
Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Creamy Chicken and Rice ---
INGREDIENTS
4 cups cooked white rice
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 cups cooked, shredded chicken breast meat
12 ounces processed cheese food (eg. Velveeta), cubed
2 cups sour cream
1/2 cup butter
2 cups crushed buttery round crackers
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Spread rice in the bottom of a 9x13 inch baking dish; set aside.
In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Delicious Chicken Casserole --
INGREDIENTS
4 skinless, bone-in chicken breast halves
2 stalks celery, cut into thirds
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cooked rice
6 ounces sour cream
2 (10.5 ounce) cans condensed cream of chicken soup
1/4 teaspoon celery salt
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
2 cups crushed buttery round crackers
1/2 cup butter or margarine, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.
In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
Bake in preheated oven for 30 to 35 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Spanish Chicken --
INGREDIENTS
4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced ripe olives, drained
DIRECTIONS
In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with chicken.
Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender. Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives. What is your best recipe for making homemade Chicken an Rice?
Chicken Taco Rice
1 lb boneless skinless chicken breast, cubed- about 2 whole breasts
1 tablespoon oil
1 cup salsa
2 cups chicken stock
1 cup brown rice
2 cups frozen corn kernels
1/2 red bell pepper
sour cream, and (optional)
grated cheddar cheese (to garnish) (optional)
Directions
1- cut up chicken into cubes, and pepper into strips.
2- Preheat electric skillet to 350 degrees.
3- Add oil, then chicken saute until lightly browned.
4- Add broth, salsa, rice, bring to a boil.
5- Cover let simmer 20 minutes.
6- In the last 5 minutes add the corn and pepper.
7- When all the liquid is absorbed it is ready.
8- Serve with a tbsp of sour cream and grated cheese if desired.
What is your best recipe for making homemade Chicken an Rice?
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Honey Baked Chicken
INGREDIENTS
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
Add to Recipe Box
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
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Teriyaki Chicken
INGREDIENTS
1 (3 pound) whole chicken, cut in half
3/4 cup granulated sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
DIRECTIONS
Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
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chicken fried rice
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
Reader Rating: 4 out of 5 stars
You can get an authentic chicken rice recipe here
http://www.mycookery.com/blog/64/chicken鈥?/a>
http://simpleindianrecipes.com/ChickenBi鈥?/a>
http://simpleindianrecipes.com/chickenfr鈥?/a>
Friday, January 8, 2010
Does Anyone Know Where I Can Find A Copy Cat Recipe For TGI Fridays Blackened Chicken Alfredo?
if you ever go to tgif get this dish. its the best.Does Anyone Know Where I Can Find A Copy Cat Recipe For TGI Fridays Blackened Chicken Alfredo?
I have been unable to find this one and I generally have very good luck locating recipes. I'll keep looking for you though.
Until then, I have a similar recipe that might interest you. This recipe calls for sundried tomatoes which is not in the Friday's version. But they do top theirs with regular tomatoes so to make it more like their, omit the sundried tomats and sprinkle with diced tomats before serving.
Incidentally, if it helps someone else find the recipe, Friday's uses their regular Alfredo recipe and tops it with Cajun/Blackened chicken. If you can locate the Friday's version of their Alfredo sauce, you are 50% there :-) But I'll keep looking.
Cajun Chicken Alfredo
Yield: 4 servings
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.Does Anyone Know Where I Can Find A Copy Cat Recipe For TGI Fridays Blackened Chicken Alfredo?
http://freerecipes.8m.com/Copycats/index鈥?/a>
have you tried www.secretrecipes.com
I have had this dish and it is excellent. I am not much for making these types of dishes, so I am sorry I cannot help you. I have found that Zatarain's makes a blackened chicken alfredo dish. It is in the frozen food section and you can warm it in the microwave oven.
Try CopyCatRecipes.com book two. Or get a part time job at Fridays and ';memorize'; their recipe.
That one is closely guarded at this time. You probably will not find it until that item is removed from the menu.
It couldn't hurt to ask a server though.
I checked all the copy cat sites I know of.
I have been unable to find this one and I generally have very good luck locating recipes. I'll keep looking for you though.
Until then, I have a similar recipe that might interest you. This recipe calls for sundried tomatoes which is not in the Friday's version. But they do top theirs with regular tomatoes so to make it more like their, omit the sundried tomats and sprinkle with diced tomats before serving.
Incidentally, if it helps someone else find the recipe, Friday's uses their regular Alfredo recipe and tops it with Cajun/Blackened chicken. If you can locate the Friday's version of their Alfredo sauce, you are 50% there :-) But I'll keep looking.
Cajun Chicken Alfredo
Yield: 4 servings
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.Does Anyone Know Where I Can Find A Copy Cat Recipe For TGI Fridays Blackened Chicken Alfredo?
http://freerecipes.8m.com/Copycats/index鈥?/a>
have you tried www.secretrecipes.com
I have had this dish and it is excellent. I am not much for making these types of dishes, so I am sorry I cannot help you. I have found that Zatarain's makes a blackened chicken alfredo dish. It is in the frozen food section and you can warm it in the microwave oven.
Try CopyCatRecipes.com book two. Or get a part time job at Fridays and ';memorize'; their recipe.
That one is closely guarded at this time. You probably will not find it until that item is removed from the menu.
It couldn't hurt to ask a server though.
I checked all the copy cat sites I know of.
Does anyone have the chicken veggies and rice recipe for my Tupperware Steamer? I know it uses ranch dressing
Not sure if this is what you are looking for but is a collection of recipes for a Tupperware Microwave cooker:
http://www.siteimpressions.com/resources鈥?/a>
If the recipe you are looking for hopefully you will see one similiar and can develop your own. Another suggestion is to contact Tupperware customer support...Good Luck!!
I went back to search one more time and think I hit the jackpot at least for more options....
http://www.siteimpressions.com/resources鈥?/a>
This was from a resource page of Tupperware products/dealers:
http://www.siteimpressions.com/team/
Hopefully, you will find it a wealth of information. I might have to check out Tupperware's products. I didn't know they had items like this.
http://www.siteimpressions.com/resources鈥?/a>
If the recipe you are looking for hopefully you will see one similiar and can develop your own. Another suggestion is to contact Tupperware customer support...Good Luck!!
I went back to search one more time and think I hit the jackpot at least for more options....
http://www.siteimpressions.com/resources鈥?/a>
This was from a resource page of Tupperware products/dealers:
http://www.siteimpressions.com/team/
Hopefully, you will find it a wealth of information. I might have to check out Tupperware's products. I didn't know they had items like this.
Does any one have a recipe for buffalo chicken wings?
BUFFALO CHICKEN DIP
3-4 boneless skinless chicken breasts, poached and shredded or 3 cans cooked chicken
8oz cream cheese 鈥?softened
16oz Ranch dressing (or blue cheese)
2 cups shredded cheddar cheese
陆 cups Frank鈥檚 Red Hot sauce
Combine all ingredients 鈥?place in a casserole dish. Bake at 350 for 30 minutes. Stir once while baking. Serve, while hot, with tortilla chips.
This is a great recipe, you might like. But the recipe for buffalo wings is on the back of the Frank's Hot Suace bottle...it's just butter and Frank's hot sauce. Good luck.Does any one have a recipe for buffalo chicken wings?
not really a recipe,but i will tell u how i cook'm
i buy the ones from the store allready cooked but frozen.
i put bbq sauce in a 8 in. cooking pan
throw my wings on the grill(i prefer charcoal)
evry few min or so i take them off the grill and roll them in the bbq and then return them to the grill.
i like them that way,u might want to try it sometime.Does any one have a recipe for buffalo chicken wings?
To make great chicken wings you will need:
-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
Method:-
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.
ENJOY!!
Chicken Drummettes (as many as you think you will eat)
Frank's Red Hot (use only frank's it has alot more flavor for the heat)
Crushed red pepper
Preheat the oven to 425 place drumettes on an aluminum foil covered pan coat with frank's sprinkle with pepper and bake for 45 minutes.
We like to add extra stuff like garlic and parmesan and sometimes even honey
to make it more kid friendly coat with bbq sauce and honey instead.
Mmmm...I love chicken wings!! Hope these help!
Buffalo Chicken Wings
Copyright 2002, Barefoot Contessa Family Style
Show: Barefoot Contessa
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 32 pieces
16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for serving
Preheat the broiler.
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
----------
Spicy Chicken Wings
Recipe courtesy Danny Edwards
Show: BBQ with Bobby Flay
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
12 whole chicken wings
2 tablespoons garlic salt
2 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons fresh Greek oregano leaves
2 cups Blue Cheese Dressing, recipe follows
Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
Preheat a grill to medium-high.
Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
Blue Cheese Dressing:
1/4 pound blue cheese
1 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2/3 cup evaporated milk
1/4 teaspoon garlic salt
1/4 teaspoon celery seed
Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.
Frank's Red Hot Sauce,the recipe right on the bottle.
Ingredients
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tbsp butter or margarine (1/2 stick)
5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp white wine vinegar
Instructions
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
An easy buffalo sauce is 1/2 franks red hot and 1/2 melted butter. This is how we make it at work. We deep fry our wings and slather them with this sauce. Hope this helps.
Baked Buffalo Wings Recipe
2 tablespoons melted butter
1/4 cup hot pepper sauce
2 tablespoons rice vinegar
30 chicken drumettes
paprika -- for sprinkling
celery sticks -- for accompaniment
-----Roquefort Dressing-----
6 ounces Roquefort cheese
1 cup sour cream
2 tablespoons mayonnaise
freshly ground pepper -- to taste
1. Preheat oven to 350掳F. Lightly oil a baking sheet. Mix together butter, hot-pepper sauce, and vinegar. Dip chicken into mixture, then place on prepared baking sheet. Sprinkle lightly with paprika.
2. Bake until crisp and brown (about 30 minutes). Serve with celery sticks and Roquefort Dressing.
Makes 30 drumettes.
Roquefort Dressing: Mix Roquefort, sour cream, and mayonnaise together. Season with pepper.
3-4 boneless skinless chicken breasts, poached and shredded or 3 cans cooked chicken
8oz cream cheese 鈥?softened
16oz Ranch dressing (or blue cheese)
2 cups shredded cheddar cheese
陆 cups Frank鈥檚 Red Hot sauce
Combine all ingredients 鈥?place in a casserole dish. Bake at 350 for 30 minutes. Stir once while baking. Serve, while hot, with tortilla chips.
This is a great recipe, you might like. But the recipe for buffalo wings is on the back of the Frank's Hot Suace bottle...it's just butter and Frank's hot sauce. Good luck.Does any one have a recipe for buffalo chicken wings?
not really a recipe,but i will tell u how i cook'm
i buy the ones from the store allready cooked but frozen.
i put bbq sauce in a 8 in. cooking pan
throw my wings on the grill(i prefer charcoal)
evry few min or so i take them off the grill and roll them in the bbq and then return them to the grill.
i like them that way,u might want to try it sometime.Does any one have a recipe for buffalo chicken wings?
To make great chicken wings you will need:
-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
Method:-
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.
ENJOY!!
Chicken Drummettes (as many as you think you will eat)
Frank's Red Hot (use only frank's it has alot more flavor for the heat)
Crushed red pepper
Preheat the oven to 425 place drumettes on an aluminum foil covered pan coat with frank's sprinkle with pepper and bake for 45 minutes.
We like to add extra stuff like garlic and parmesan and sometimes even honey
to make it more kid friendly coat with bbq sauce and honey instead.
Mmmm...I love chicken wings!! Hope these help!
Buffalo Chicken Wings
Copyright 2002, Barefoot Contessa Family Style
Show: Barefoot Contessa
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 32 pieces
16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for serving
Preheat the broiler.
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
----------
Spicy Chicken Wings
Recipe courtesy Danny Edwards
Show: BBQ with Bobby Flay
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
12 whole chicken wings
2 tablespoons garlic salt
2 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons fresh Greek oregano leaves
2 cups Blue Cheese Dressing, recipe follows
Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
Preheat a grill to medium-high.
Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
Blue Cheese Dressing:
1/4 pound blue cheese
1 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2/3 cup evaporated milk
1/4 teaspoon garlic salt
1/4 teaspoon celery seed
Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.
Frank's Red Hot Sauce,the recipe right on the bottle.
Ingredients
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tbsp butter or margarine (1/2 stick)
5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp white wine vinegar
Instructions
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
An easy buffalo sauce is 1/2 franks red hot and 1/2 melted butter. This is how we make it at work. We deep fry our wings and slather them with this sauce. Hope this helps.
Baked Buffalo Wings Recipe
2 tablespoons melted butter
1/4 cup hot pepper sauce
2 tablespoons rice vinegar
30 chicken drumettes
paprika -- for sprinkling
celery sticks -- for accompaniment
-----Roquefort Dressing-----
6 ounces Roquefort cheese
1 cup sour cream
2 tablespoons mayonnaise
freshly ground pepper -- to taste
1. Preheat oven to 350掳F. Lightly oil a baking sheet. Mix together butter, hot-pepper sauce, and vinegar. Dip chicken into mixture, then place on prepared baking sheet. Sprinkle lightly with paprika.
2. Bake until crisp and brown (about 30 minutes). Serve with celery sticks and Roquefort Dressing.
Makes 30 drumettes.
Roquefort Dressing: Mix Roquefort, sour cream, and mayonnaise together. Season with pepper.
Can anyone offer a recipe for a good chicken stir - fry dish (chinese)?
A chicken dish with a number of vegetablesCan anyone offer a recipe for a good chicken stir - fry dish (chinese)?
Try the following
Stir-fried Chicken with Lime and Coconut
2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts
First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.
When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
or Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli
2 Traditional Free Range chicken breasts, weighing approximately 6 oz (175 g) each
4 oz (110 g) shiitake mushrooms, cut into thick slices through the stalks
4 oz (110 g) purple sprouting broccoli
1 level tablespoon cornflour
1 tablespoon Japanese soy sauce
2 tablespoons groundnut oil
1 fat garlic clove, peeled and chopped
1 level dessertspoon grated fresh root ginger
陆 level teaspoon salt
4 tablespoons rice wine
2 spring onions, finely chopped, including the green parts
First of all remove the skin and any bone from the chicken breasts, and cut them into small pieces (about 1 x 陆 inch/2.5 x 1 cm). Then place the pieces in a small bowl, sprinkle with the cornflour and mix well, using your hands, until all the pieces are well coated. Next sprinkle in the soy sauce and mix again until they've all been coated with that, too. Then cover the bowl and leave in a cool place for about 30 minutes.
Next, prepare the broccoli. Slice the stalks thinly on the diagonal about 录 inch (1 cm) thick and 1 inch (2.5 cm) in length and separate the florets.
After that, heat 1 tablespoon of the groundnut oil in the pan or wok over a high heat. When it's really hot, add the chicken pieces and stir-fry for 2-3 minutes, keeping them on the move and tossing them about all the time so that all the sides get in contact with the heat and begin to turn golden. Then remove them to a plate and keep warm.
Next add the remaining oil to the pan and add the garlic and ginger. Let it cook for 30 seconds, then add the broccoli, mushrooms and salt 鈥?and stir-fry these, again tossing them all around over a high heat for about 1 minute.
Now return the chicken to the pan, turn the heat down to medium, pour in the rice wine and 2 tablespoons of water and sprinkle half the spring onion in. Then put a lid on the pan and cook for a further minute. Serve absolutely straight away with the rest of the spring onion sprinkled over. Serve either with plain boiled rice or Stir-fried Rice with Egg and Spring Onions
or Singapore Stir-fried Noodles
4 oz (110 g) rice noodles
6 Chinese dried mushrooms
1 heaped tablespoon Chinese dried shrimps
2 tablespoons groundnut or other flavourless oil
1 medium onion, chopped small
2 rashers streaky bacon, chopped small
1 large garlic clove, chopped
1 heaped teaspoon freshly grated ginger
1 level dessertspoon Madras curry powder
陆 level teaspoon salt
2 oz (50 g) cooked chicken or pork, finely shredded
2 oz (50 g) peeled prawns, chopped into thirds
4 spring onions, finely chopped, including green parts
1陆 tablespoons soy sauce (Japanese is best)
2 tablespoons dry sherry
You also need a wok or very large frying pan.
First of all, you need to soak the dried mushrooms and shrimps 鈥?to do this place them in a jug and pour boiling water over them and leave them aside to soak for 30 minutes. Meanwhile, you can get on with all the chopping of the other ingredients.
After the mushrooms and shrimps have soaked, drain off the water, reserving 2 tablespoons of it for later. Give the mushrooms a squeeze and chop them into fine shreds. Now place the noodles in a large bowl, cover them with warm water and leave them to soak for 15 minutes.
Next, heat the oil in the wok and when it's very hot add the chopped onion and mushrooms, soaked shrimps, the chopped bacon, garlic and ginger. Stir them round in the hot oil, then reduce the heat and gently let all the ingredients cook together for about 15 minutes. This initial slow cooking allows all the delicious flavours and aromas to permeate the oil.
After 15 minutes, add the curry powder and salt to the cooked ingredients, then drain the noodles in a colander 鈥?give them a really good shake to get rid of any excess water. Then turn the heat under the pan up to medium, add the chicken, then the fresh prawns, followed by the chopped spring onions. Next add the drained noodles to the pan, then, using either a large fork or some chopsticks, toss the ingredients around so that everything is incorporated amongst the noodles. Finally, sprinkle in the combined mushroom water, soy sauce, and sherry, give everything a good stir and serve immediately on hot plates.Can anyone offer a recipe for a good chicken stir - fry dish (chinese)?
no way nobody can top the Chinese Chicken stir-fry
This is my favorite:
Stir-Fried Chicken with Broccoli or Cauliflower
Makes 4 servings, with rice
Time: 20 to 30 minutes
Here is a model recipe for making stir-fry with ';hard'; vegetables, those that must be parboiled before stir-frying. The extra step actually saves time-it's much faster to soften broccoli and similar vegetables with a quick poaching than by stir-frying.
2 cups broccoli or cauliflower florets and stems, cut into bite-sized pieces
2 tablespoons peanut or other oil
2 tablespoons minced garlic
1 tablespoon peeled and grated fresh ginger
1 cup sliced onion
[1/2] cup trimmed and chopped scallions, plus minced scallion greens for garnish
12 ounces boneless, skinless chicken breast, rinsed and patted dry with paper towels, cut into [1/2]- to [3/4]-inch chunks
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste
1 tablespoon hoisin sauce (optional; available at Asian markets)
[1/2] cup toasted cashews (optional)
1 tablespoon cornstarch (optional)
[1/4] cup store-bought chicken or vegetable stock or broth, or water
Bring a medium pot of salted water to a boil; add the broccoli or cauliflower and cook for about 2 minutes, just long enough to remove the hardest crunch. Drain and plunge into cold water to stop the cooking; drain again.
Place a wok or large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion and cook, stirring, for 2 minutes. Add the broccoli or cauliflower and [1/2] cup chopped scallions and cook over high heat until the broccoli or cauliflower browns and becomes tender but not at all mushy, about 5 minutes.
Turn the heat to medium and remove the vegetables. Add the remaining oil to the pan, then the remaining garlic and ginger. Stir, then add the chicken. Raise the heat to high, stir the chicken once, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pinkness, 3 to 5 minutes.
Return the vegetables to the pan and toss once or twice. Add the sugar, if desired, and the soy sauce, and toss again. Season with salt and pepper, then stir in the hoisin and cashews, if desired. If using, combine the cornstarch with the stock or water and add to the pan. Otherwise, just add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken. If you've used cornstarch, the sauce will have thickened.
Garnish and serve immediately, scooping out some of the sauce with each portion of meat and chicken.
Try this
EASY STIR FRY CHICKEN
1 tbsp. oil
1 lb. chicken breast
1 onion, cut in squares
1 green pepper, cut in squares
1 can cream of broccoli soup
3 tbsp. water
1 can mushrooms
1 tbsp. soy sauce
3 boxes chicken flavored oriental noodle soup
In skillet cook chicken, remove; saute seasoning. Place chicken, soup, mushrooms, water, soy sauce in skillet. Heat to boiling, simmer 5 minutes. Prepare soup as directed. Drain soup. Serve chicken and vegetables on top of noodles.
Try this:
Ingredients:
* 110g rice Noodles
* 2 tsp Corn Flour
* 1 tsp Chinese five-spice
* 1/2 tsp mild Chilli powder
* 440g Chicken breast, diced or in strips
* 2 tbsp Groundnut oil
* 1 stem Lemongrass, leaves/tops removed and finely sliced
* 1 large Garlic clove, crushed
* 4cm piece fresh Ginger, peeled and cut into matchsticks
* 6 spring Onions, finely sliced into strips
* 1 medium Leek, finely sliced into strips
* 1 medium Carrot, cut into matchsticks
* 3 tbsp dry Sherry
* Soy sauce
* 2 tbsp Water
* Salt and Pepper
Method:
* Soak the noodles in a large bowl with warm water for 15 minutes.
* Mix chicken strips with Chinese five spice and corn flour in a bowl.
* Place a wok on high heat and when very hoe, add 1 tbsp of oil and fry the chicken for 2 minutes. Remove the chicken from the wok.
* Add the remianing oil, garlic, ginger, lemongrass and chilli to the wok, fry for 30 seconds, then add spring onions, carrots and leeks. Toss for another 30 seconds.
* Add sherry, soy sauce and water to the wok and stir for 1 minutes.
* Drain the noodles and add to the wok, mixing well with the vegetables.
* Return the chicken to the wok and toss well for a minute.
Enjoy
I have a great chicken lo-mien recipe
4-5 boneless skinless chicken breast cut into bite size pieces(you can use the frozen kind just let them thaw out)
1 bag of frozen vegetables (you can use the stir-fry it has everything including chestnuts, or just the broccoli, carrots, and cauliflower. Your choice)
1lb box of regular spaghetti noodles (if you don't want to use pasta you can use rice or you could not use either)
soy sauce
Start by cooking the chicken in a large deep skillet in about 2-3 tablespoons of oil until cooked thoroughly.
Then drain to get rid of any left over oil. Put the chicken back in the pan add the bag of frozen vegetables and the recommend amount of water on the package and cook until done.
Fill a large pot with water and cover to get it to start boiling once you have got the chicken started. Once it starts boiling add salt (to give the pasta flavor), and pasta.
Once the pasta is done drain DO NOT RINSE PASTA. Put the pasta back in pot
Add the chicken and vegetables to the pasta in the bigger pot. Add soy sauce about 1/3 of a cup to the mixture and mix.
If you used rice or decided not to use anything mix about 1/4 of a cup of soy sauce to the chicken and vegetables and mix top rice and enjoy. This recipe is wonderful and it only takes about 30 mins to make. It is a variation on a lo-mien done by Rachael Ray
If you are looking for a quick and easy stiry-fry, you can buy a ready-to-make pack in your grocer's freezer in the veggie section. The one I buy comes with a terryaki sauce pack, a load of vegies and all I do is add chicken or steak and serve it over minute rice.
Hello! Go to www.allrecipes.com, there you can find any recipe that you like! They have a lot of great Chinese Stir-Fry dishes! You can take your pick!
This is a web site to put in your favourites!
I hope this helps!
You might like to look at this video for chinese chicken stir fry at :
http://www.bookstobrowse.com/bbc_cookery鈥?/a>
It lasts about 4 minutes. Kay
Try the following
Stir-fried Chicken with Lime and Coconut
2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts
First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.
When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
or Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli
2 Traditional Free Range chicken breasts, weighing approximately 6 oz (175 g) each
4 oz (110 g) shiitake mushrooms, cut into thick slices through the stalks
4 oz (110 g) purple sprouting broccoli
1 level tablespoon cornflour
1 tablespoon Japanese soy sauce
2 tablespoons groundnut oil
1 fat garlic clove, peeled and chopped
1 level dessertspoon grated fresh root ginger
陆 level teaspoon salt
4 tablespoons rice wine
2 spring onions, finely chopped, including the green parts
First of all remove the skin and any bone from the chicken breasts, and cut them into small pieces (about 1 x 陆 inch/2.5 x 1 cm). Then place the pieces in a small bowl, sprinkle with the cornflour and mix well, using your hands, until all the pieces are well coated. Next sprinkle in the soy sauce and mix again until they've all been coated with that, too. Then cover the bowl and leave in a cool place for about 30 minutes.
Next, prepare the broccoli. Slice the stalks thinly on the diagonal about 录 inch (1 cm) thick and 1 inch (2.5 cm) in length and separate the florets.
After that, heat 1 tablespoon of the groundnut oil in the pan or wok over a high heat. When it's really hot, add the chicken pieces and stir-fry for 2-3 minutes, keeping them on the move and tossing them about all the time so that all the sides get in contact with the heat and begin to turn golden. Then remove them to a plate and keep warm.
Next add the remaining oil to the pan and add the garlic and ginger. Let it cook for 30 seconds, then add the broccoli, mushrooms and salt 鈥?and stir-fry these, again tossing them all around over a high heat for about 1 minute.
Now return the chicken to the pan, turn the heat down to medium, pour in the rice wine and 2 tablespoons of water and sprinkle half the spring onion in. Then put a lid on the pan and cook for a further minute. Serve absolutely straight away with the rest of the spring onion sprinkled over. Serve either with plain boiled rice or Stir-fried Rice with Egg and Spring Onions
or Singapore Stir-fried Noodles
4 oz (110 g) rice noodles
6 Chinese dried mushrooms
1 heaped tablespoon Chinese dried shrimps
2 tablespoons groundnut or other flavourless oil
1 medium onion, chopped small
2 rashers streaky bacon, chopped small
1 large garlic clove, chopped
1 heaped teaspoon freshly grated ginger
1 level dessertspoon Madras curry powder
陆 level teaspoon salt
2 oz (50 g) cooked chicken or pork, finely shredded
2 oz (50 g) peeled prawns, chopped into thirds
4 spring onions, finely chopped, including green parts
1陆 tablespoons soy sauce (Japanese is best)
2 tablespoons dry sherry
You also need a wok or very large frying pan.
First of all, you need to soak the dried mushrooms and shrimps 鈥?to do this place them in a jug and pour boiling water over them and leave them aside to soak for 30 minutes. Meanwhile, you can get on with all the chopping of the other ingredients.
After the mushrooms and shrimps have soaked, drain off the water, reserving 2 tablespoons of it for later. Give the mushrooms a squeeze and chop them into fine shreds. Now place the noodles in a large bowl, cover them with warm water and leave them to soak for 15 minutes.
Next, heat the oil in the wok and when it's very hot add the chopped onion and mushrooms, soaked shrimps, the chopped bacon, garlic and ginger. Stir them round in the hot oil, then reduce the heat and gently let all the ingredients cook together for about 15 minutes. This initial slow cooking allows all the delicious flavours and aromas to permeate the oil.
After 15 minutes, add the curry powder and salt to the cooked ingredients, then drain the noodles in a colander 鈥?give them a really good shake to get rid of any excess water. Then turn the heat under the pan up to medium, add the chicken, then the fresh prawns, followed by the chopped spring onions. Next add the drained noodles to the pan, then, using either a large fork or some chopsticks, toss the ingredients around so that everything is incorporated amongst the noodles. Finally, sprinkle in the combined mushroom water, soy sauce, and sherry, give everything a good stir and serve immediately on hot plates.Can anyone offer a recipe for a good chicken stir - fry dish (chinese)?
no way nobody can top the Chinese Chicken stir-fry
This is my favorite:
Stir-Fried Chicken with Broccoli or Cauliflower
Makes 4 servings, with rice
Time: 20 to 30 minutes
Here is a model recipe for making stir-fry with ';hard'; vegetables, those that must be parboiled before stir-frying. The extra step actually saves time-it's much faster to soften broccoli and similar vegetables with a quick poaching than by stir-frying.
2 cups broccoli or cauliflower florets and stems, cut into bite-sized pieces
2 tablespoons peanut or other oil
2 tablespoons minced garlic
1 tablespoon peeled and grated fresh ginger
1 cup sliced onion
[1/2] cup trimmed and chopped scallions, plus minced scallion greens for garnish
12 ounces boneless, skinless chicken breast, rinsed and patted dry with paper towels, cut into [1/2]- to [3/4]-inch chunks
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste
1 tablespoon hoisin sauce (optional; available at Asian markets)
[1/2] cup toasted cashews (optional)
1 tablespoon cornstarch (optional)
[1/4] cup store-bought chicken or vegetable stock or broth, or water
Bring a medium pot of salted water to a boil; add the broccoli or cauliflower and cook for about 2 minutes, just long enough to remove the hardest crunch. Drain and plunge into cold water to stop the cooking; drain again.
Place a wok or large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion and cook, stirring, for 2 minutes. Add the broccoli or cauliflower and [1/2] cup chopped scallions and cook over high heat until the broccoli or cauliflower browns and becomes tender but not at all mushy, about 5 minutes.
Turn the heat to medium and remove the vegetables. Add the remaining oil to the pan, then the remaining garlic and ginger. Stir, then add the chicken. Raise the heat to high, stir the chicken once, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pinkness, 3 to 5 minutes.
Return the vegetables to the pan and toss once or twice. Add the sugar, if desired, and the soy sauce, and toss again. Season with salt and pepper, then stir in the hoisin and cashews, if desired. If using, combine the cornstarch with the stock or water and add to the pan. Otherwise, just add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken. If you've used cornstarch, the sauce will have thickened.
Garnish and serve immediately, scooping out some of the sauce with each portion of meat and chicken.
Try this
EASY STIR FRY CHICKEN
1 tbsp. oil
1 lb. chicken breast
1 onion, cut in squares
1 green pepper, cut in squares
1 can cream of broccoli soup
3 tbsp. water
1 can mushrooms
1 tbsp. soy sauce
3 boxes chicken flavored oriental noodle soup
In skillet cook chicken, remove; saute seasoning. Place chicken, soup, mushrooms, water, soy sauce in skillet. Heat to boiling, simmer 5 minutes. Prepare soup as directed. Drain soup. Serve chicken and vegetables on top of noodles.
Try this:
Ingredients:
* 110g rice Noodles
* 2 tsp Corn Flour
* 1 tsp Chinese five-spice
* 1/2 tsp mild Chilli powder
* 440g Chicken breast, diced or in strips
* 2 tbsp Groundnut oil
* 1 stem Lemongrass, leaves/tops removed and finely sliced
* 1 large Garlic clove, crushed
* 4cm piece fresh Ginger, peeled and cut into matchsticks
* 6 spring Onions, finely sliced into strips
* 1 medium Leek, finely sliced into strips
* 1 medium Carrot, cut into matchsticks
* 3 tbsp dry Sherry
* Soy sauce
* 2 tbsp Water
* Salt and Pepper
Method:
* Soak the noodles in a large bowl with warm water for 15 minutes.
* Mix chicken strips with Chinese five spice and corn flour in a bowl.
* Place a wok on high heat and when very hoe, add 1 tbsp of oil and fry the chicken for 2 minutes. Remove the chicken from the wok.
* Add the remianing oil, garlic, ginger, lemongrass and chilli to the wok, fry for 30 seconds, then add spring onions, carrots and leeks. Toss for another 30 seconds.
* Add sherry, soy sauce and water to the wok and stir for 1 minutes.
* Drain the noodles and add to the wok, mixing well with the vegetables.
* Return the chicken to the wok and toss well for a minute.
Enjoy
I have a great chicken lo-mien recipe
4-5 boneless skinless chicken breast cut into bite size pieces(you can use the frozen kind just let them thaw out)
1 bag of frozen vegetables (you can use the stir-fry it has everything including chestnuts, or just the broccoli, carrots, and cauliflower. Your choice)
1lb box of regular spaghetti noodles (if you don't want to use pasta you can use rice or you could not use either)
soy sauce
Start by cooking the chicken in a large deep skillet in about 2-3 tablespoons of oil until cooked thoroughly.
Then drain to get rid of any left over oil. Put the chicken back in the pan add the bag of frozen vegetables and the recommend amount of water on the package and cook until done.
Fill a large pot with water and cover to get it to start boiling once you have got the chicken started. Once it starts boiling add salt (to give the pasta flavor), and pasta.
Once the pasta is done drain DO NOT RINSE PASTA. Put the pasta back in pot
Add the chicken and vegetables to the pasta in the bigger pot. Add soy sauce about 1/3 of a cup to the mixture and mix.
If you used rice or decided not to use anything mix about 1/4 of a cup of soy sauce to the chicken and vegetables and mix top rice and enjoy. This recipe is wonderful and it only takes about 30 mins to make. It is a variation on a lo-mien done by Rachael Ray
If you are looking for a quick and easy stiry-fry, you can buy a ready-to-make pack in your grocer's freezer in the veggie section. The one I buy comes with a terryaki sauce pack, a load of vegies and all I do is add chicken or steak and serve it over minute rice.
Hello! Go to www.allrecipes.com, there you can find any recipe that you like! They have a lot of great Chinese Stir-Fry dishes! You can take your pick!
This is a web site to put in your favourites!
I hope this helps!
You might like to look at this video for chinese chicken stir fry at :
http://www.bookstobrowse.com/bbc_cookery鈥?/a>
It lasts about 4 minutes. Kay
Do you have a copycat recipe for Houlihan's boneless buffalo chicken strip sauce?
I am looking for the recipe for the sauce that Houlihan's uses on their boneless buffalo chicken strips - it is SO good and I would love to make it at home.Do you have a copycat recipe for Houlihan's boneless buffalo chicken strip sauce?
Sorry, I don't have the recipe, but I do have a source for you: Top Secret Recipes [ http://www.topsecretrecipes.com ] If the recipe is not on his web site at present, it may be in one of his books. Good luck! If worse comes to worse, maybe Houlihan's would sell you a pint for home use?Do you have a copycat recipe for Houlihan's boneless buffalo chicken strip sauce?
Houlihan's recipe is a closely guarded secret, but here is the ORIGINAL BUFFALO WING RECIPE created by Teresa Bellissimo, owner of the Anchor Bar and Restaurant in Buffalo NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.
ORIGINAL BUFFALO WING SAUCE RECIPE
FROM ANCHOR BAR IN BUFFALO NY
4-5 lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. Place the chicken on a warm serving platter, pour the sauce on top, and serve with celery sticks and bleu cheese dressing on the side.
The link below has this recipe's history as well as the recipe for homemade bleu cheese dressing:beauty
Sorry, I don't have the recipe, but I do have a source for you: Top Secret Recipes [ http://www.topsecretrecipes.com ] If the recipe is not on his web site at present, it may be in one of his books. Good luck! If worse comes to worse, maybe Houlihan's would sell you a pint for home use?Do you have a copycat recipe for Houlihan's boneless buffalo chicken strip sauce?
Houlihan's recipe is a closely guarded secret, but here is the ORIGINAL BUFFALO WING RECIPE created by Teresa Bellissimo, owner of the Anchor Bar and Restaurant in Buffalo NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.
ORIGINAL BUFFALO WING SAUCE RECIPE
FROM ANCHOR BAR IN BUFFALO NY
4-5 lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately. Place the chicken on a warm serving platter, pour the sauce on top, and serve with celery sticks and bleu cheese dressing on the side.
The link below has this recipe's history as well as the recipe for homemade bleu cheese dressing:
I love the chicken wraps and lo mein at P.F. Chang. Does anyone have recipes that are similar?
Lo Mein 4 servings
1 tablespoon white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 lb boneless skinless chicken breasts
Sauce
1 tablespoon soy sauce
1/2 cup chicken broth
1 tablespoon vegetable oil
2 scallions
4 ounces snow peas
4 ounces mushrooms, quartered
1 carrot, cut in matchstick pieces
1/2 lb egg noodles, cooked
In a medium-sized bowl mix together the marinade ingredients. Add the meat and stir to cover.
Let sit for 30 minutes. Drain well. Discard the marinade.
In a small bowl mix together the sauce ingredients. Set aside.
In a wok or large skillet heat the vegetable oil over high heat. When the oil begins to smoke, add the marinated meat. Stir-fry until just cooked.
Push to one side and add the vegetables. Stir-fry for 2 to 3 minutes, stirring constantly.
Mix with the meat. Pour in the sauce.
When the sauce begins to bubble, add the noodles. Toss lightly to mix together. Let cook until the needles are hot.
Steak Lo Mein 6 servings
35 min 20 min prep
1 lb round steaks, trimmed
1 teaspoon low-sodium beef bouillon granules
3/4 cup water
1/4 cup soy sauce
2 tablespoons cornstarch
2 tablespoons cooking oil
1 garlic clove, minced
2 cups shredded cabbage
1 cup diagonally sliced carrots, partially cooked
1 medium onion, sliced into rings
1/2 cup sliced fresh mushrooms
1/2 cup diagonally sliced celery
1/3 cup sliced green onions
15 fresh snow peas, trimmed
1 (8 ounce) can sliced water chestnuts, drained
4 ounces thin spaghetti, cooked and drained
Freeze steak just until firm; slice diagonally across grain into 1/4-inch strips.
Combine bouillon, water, soy sauce and cornstarch; set aside.
In a wok or large skillet, heat oil on medium-high.
Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes. Remove meat to a platter.
Add cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 minutes.
Add peas and water chestnuts; stir-fry 2 minutes.
Add meat.
Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through for 1 minute.
Mean Chinese Chicken Lo Mein 8 servings
30 min 30 min prep
1/2 lb linguine
1/2 lb chickens (sliced 1/8 in. thick)
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 teaspoon sherry wine
1/2 teaspoon garlic (crushed)
Sauce Mixture
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 stalk green onions (diced)
2 tablespoons vegetable oil
Par boil linguine noodles for about 3 minute.
Rinse with cold water and drain.
Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.
Have a pot of hot water ready.
Heat wok.
Add 2 T vegetable oil and reheat.
Add garlic; brown and discard.
Add chicken with marinade.
Stir until 3/4 done.
Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).
Add green onions and sesame oil.
Mix well and keep warm.
Drop noodles into hot water.
Stir for about 1 minute to heat.
Drain well and add to meat and sauce in the wok mixing well.
P. F. Chang's Chicken Lettuce Wraps
2-3 servings 25 min 10 min prep
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce';cups';.
Top with';Special Sauce';.I love the chicken wraps and lo mein at P.F. Chang. Does anyone have recipes that are similar?
Search engines are ideal for these kinds of questions.I love the chicken wraps and lo mein at P.F. Chang. Does anyone have recipes that are similar?
is it the chicken wraps, that you make youself with the lettuce leaves?.. If so i know an easy reciepe that's quick and inexensive. All you need is:
1/2- 1 lb Ground meat any kind( Turkey, chicken, pork)
1 Bag of Coleslaw mix
1/2 an onion diced
1-2 cloves of garlic
Salt %26amp; pepper.
Sauce of your choice: I use a mix of oyster sauce and soy. You can use any pre-bottled mix as well.
So the first thing you have to do is. brown the garlic and onion in some oil. Then mix in the ground meat. When the meat is cooked and brown, you can add the sauce. After you add the sauce. Let it cook for a little bit, season to taste. Then you add the cloeslaw mix, and cook it some more. Don't let it cook to much, you still want the crunch to the veggies. Then, take it off the stove and let it cool a little bit.
When i make the wraps i use romain lettuce leaves, cut in half. you can even use bib lettuce.
*If you like things spicy, you might want to add some of the Asian hot sauce, or even red pepper flakes. This is really delicious and you can even add or change the ingredients.
1 tablespoon white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 lb boneless skinless chicken breasts
Sauce
1 tablespoon soy sauce
1/2 cup chicken broth
1 tablespoon vegetable oil
2 scallions
4 ounces snow peas
4 ounces mushrooms, quartered
1 carrot, cut in matchstick pieces
1/2 lb egg noodles, cooked
In a medium-sized bowl mix together the marinade ingredients. Add the meat and stir to cover.
Let sit for 30 minutes. Drain well. Discard the marinade.
In a small bowl mix together the sauce ingredients. Set aside.
In a wok or large skillet heat the vegetable oil over high heat. When the oil begins to smoke, add the marinated meat. Stir-fry until just cooked.
Push to one side and add the vegetables. Stir-fry for 2 to 3 minutes, stirring constantly.
Mix with the meat. Pour in the sauce.
When the sauce begins to bubble, add the noodles. Toss lightly to mix together. Let cook until the needles are hot.
Steak Lo Mein 6 servings
35 min 20 min prep
1 lb round steaks, trimmed
1 teaspoon low-sodium beef bouillon granules
3/4 cup water
1/4 cup soy sauce
2 tablespoons cornstarch
2 tablespoons cooking oil
1 garlic clove, minced
2 cups shredded cabbage
1 cup diagonally sliced carrots, partially cooked
1 medium onion, sliced into rings
1/2 cup sliced fresh mushrooms
1/2 cup diagonally sliced celery
1/3 cup sliced green onions
15 fresh snow peas, trimmed
1 (8 ounce) can sliced water chestnuts, drained
4 ounces thin spaghetti, cooked and drained
Freeze steak just until firm; slice diagonally across grain into 1/4-inch strips.
Combine bouillon, water, soy sauce and cornstarch; set aside.
In a wok or large skillet, heat oil on medium-high.
Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes. Remove meat to a platter.
Add cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 minutes.
Add peas and water chestnuts; stir-fry 2 minutes.
Add meat.
Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through for 1 minute.
Mean Chinese Chicken Lo Mein 8 servings
30 min 30 min prep
1/2 lb linguine
1/2 lb chickens (sliced 1/8 in. thick)
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 teaspoon sherry wine
1/2 teaspoon garlic (crushed)
Sauce Mixture
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 stalk green onions (diced)
2 tablespoons vegetable oil
Par boil linguine noodles for about 3 minute.
Rinse with cold water and drain.
Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.
Have a pot of hot water ready.
Heat wok.
Add 2 T vegetable oil and reheat.
Add garlic; brown and discard.
Add chicken with marinade.
Stir until 3/4 done.
Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).
Add green onions and sesame oil.
Mix well and keep warm.
Drop noodles into hot water.
Stir for about 1 minute to heat.
Drain well and add to meat and sauce in the wok mixing well.
P. F. Chang's Chicken Lettuce Wraps
2-3 servings 25 min 10 min prep
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce';cups';.
Top with';Special Sauce';.I love the chicken wraps and lo mein at P.F. Chang. Does anyone have recipes that are similar?
Search engines are ideal for these kinds of questions.I love the chicken wraps and lo mein at P.F. Chang. Does anyone have recipes that are similar?
is it the chicken wraps, that you make youself with the lettuce leaves?.. If so i know an easy reciepe that's quick and inexensive. All you need is:
1/2- 1 lb Ground meat any kind( Turkey, chicken, pork)
1 Bag of Coleslaw mix
1/2 an onion diced
1-2 cloves of garlic
Salt %26amp; pepper.
Sauce of your choice: I use a mix of oyster sauce and soy. You can use any pre-bottled mix as well.
So the first thing you have to do is. brown the garlic and onion in some oil. Then mix in the ground meat. When the meat is cooked and brown, you can add the sauce. After you add the sauce. Let it cook for a little bit, season to taste. Then you add the cloeslaw mix, and cook it some more. Don't let it cook to much, you still want the crunch to the veggies. Then, take it off the stove and let it cool a little bit.
When i make the wraps i use romain lettuce leaves, cut in half. you can even use bib lettuce.
*If you like things spicy, you might want to add some of the Asian hot sauce, or even red pepper flakes. This is really delicious and you can even add or change the ingredients.
I need a good recipe for Thai Basil Chicken?
I have tried making Thai Basil Chicken many times using the recipe from this site (http://thaifoodandtravel.com/recipes/baschi.html) but it never comes out as mouth watering as the Thai Restraunts. I use the Thai semi-sweet soy sauce that this lady recommends on her site instead of normal soy sauce. I even use holy basil instead of normal basil. The only thing I dont do is use fish sauce because I hate the small of fish sauce.
Anyone has some to die for recipes for Thai Basil Chicken? I want it to taste just like the Thai Restraunts.I need a good recipe for Thai Basil Chicken?
THAI BASIL CHICKEN
1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 tbs peanut or olive oil
4 tiny green or red asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 tbs fish sauce
Put chicken breasts in freezer until firm but not frozen solid. Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes. Add chili peppers and cook, stirring, about 1 minute more. Add chicken and stirfry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired.I need a good recipe for Thai Basil Chicken?
Thai Chicken with Basil
';Unique combination of chicken drums and a sweet and spicy Thai sauce, topped with thinly sliced basil. Serve over cooked rice noodles.';
Original recipe yield: 6 servings.
Servings:6
--------------------------------------鈥?br>
INGREDIENTS:
6 Fresh Chicken Drumsticks
2 teaspoons vegetable oil
1/4 teaspoon pepper
3 garlic cloves, finely chopped
2 large shallots, thinly sliced
1 jalapeno chile, seeded and finely chopped
3/4 cup low-sodium chicken broth
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup packed basil leaves, thinly sliced
--------------------------------------鈥?br>
DIRECTIONS:
Heat oil in large nonstick skillet with tight-fitting lid. Add chicken, sprinkle with pepper, and cook over high heat until browned on all sides, 6 to 7 minutes. Remove chicken from skillet; set aside.
Add garlic, shallots, and jalapeno; reduce heat to medium and cook, stirring, 2 minutes. Return chicken to skillet; stir in broth, soy sauce, and sugar. Cover and cook 20 minutes, turning chicken once, or until juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 180 degrees F. Sprinkle basil over chicken. (Refrigerate leftovers.)
Also take into account that food cooked by some-one else always tastes nicer because you haven't had to stand %26amp; cook it.
THAI BASIL CHICKEN
1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 tbs peanut or olive oil
4 tiny green or red asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 tbs fish sauce
Put chicken breasts in freezer until firm but not frozen solid. Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes. Add chili peppers and cook, stirring, about 1 minute more. Add chicken and stirfry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired.
are u a thai person.Sorry i dont know how to cook.only know fried egg.
Anyone has some to die for recipes for Thai Basil Chicken? I want it to taste just like the Thai Restraunts.I need a good recipe for Thai Basil Chicken?
THAI BASIL CHICKEN
1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 tbs peanut or olive oil
4 tiny green or red asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 tbs fish sauce
Put chicken breasts in freezer until firm but not frozen solid. Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes. Add chili peppers and cook, stirring, about 1 minute more. Add chicken and stirfry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired.I need a good recipe for Thai Basil Chicken?
Thai Chicken with Basil
';Unique combination of chicken drums and a sweet and spicy Thai sauce, topped with thinly sliced basil. Serve over cooked rice noodles.';
Original recipe yield: 6 servings.
Servings:6
--------------------------------------鈥?br>
INGREDIENTS:
6 Fresh Chicken Drumsticks
2 teaspoons vegetable oil
1/4 teaspoon pepper
3 garlic cloves, finely chopped
2 large shallots, thinly sliced
1 jalapeno chile, seeded and finely chopped
3/4 cup low-sodium chicken broth
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup packed basil leaves, thinly sliced
--------------------------------------鈥?br>
DIRECTIONS:
Heat oil in large nonstick skillet with tight-fitting lid. Add chicken, sprinkle with pepper, and cook over high heat until browned on all sides, 6 to 7 minutes. Remove chicken from skillet; set aside.
Add garlic, shallots, and jalapeno; reduce heat to medium and cook, stirring, 2 minutes. Return chicken to skillet; stir in broth, soy sauce, and sugar. Cover and cook 20 minutes, turning chicken once, or until juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 180 degrees F. Sprinkle basil over chicken. (Refrigerate leftovers.)
Also take into account that food cooked by some-one else always tastes nicer because you haven't had to stand %26amp; cook it.
THAI BASIL CHICKEN
1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 tbs peanut or olive oil
4 tiny green or red asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 tbs fish sauce
Put chicken breasts in freezer until firm but not frozen solid. Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes. Add chili peppers and cook, stirring, about 1 minute more. Add chicken and stirfry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired.
are u a thai person.Sorry i dont know how to cook.only know fried egg.
Does anyone have any good chicken and cheese quisadia recipes?
sorry, i probaly spelled it wrong. but i dont want any vegies, salsa or any other crap. i want it to have cheese (not shreded) and chicken (chicken breast). any recipes? i am trying to imprese my family who is coming down from Georgia and i suck at cooking. tell me how to do everything, cooking chicken, cheese ect. im desprete!
ps. if you think i cant cook this meal, tell me something easier for a beginner. or, i can just get mcdonalds for everone ( and i dont want to do that, last year when they came over, i orderd kfc, and said i cooked the chicken when i didnt and everbody got dirreah!).Does anyone have any good chicken and cheese quisadia recipes?
GRILLED QUESADILLAS
for 1 quesadilla:
2 tortillas
1/4 c. sliced olives
1/4 c. chopped chicken, pork etc.
1/2 c. shredded cheese
small amount chopped dry onion and green peppers,(hot peppers can be used if desired)
spicy tomato sauce
multiply above ingtedients to make more than one.
Chop and mix filling ingredients together.
Preheat electric grill.
Butter one side of each tortilla.
When grill is hot, lay one tortilla on grill, buttered side down. Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.
Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.
Serve with tomato sauce.
EASY LOW-FAT MICHAEL AND MOSLEY
CHICKEN QUESADILLA
corn tortillas
1 cup of low-fat shredded cheddar cheese
1 cup of boneless skinless shredded chicken breast
Place two corn tortillas on a serving dish. Spread 1 cup of shredded low-fat cheddar cheese over one of the corn tortillas. Then add 1 cup of boneless skinless shredded chicken breast to the cheese and corn tortilla.
Place the second corn tortilla on top of what you have so far. Put the quesadilla into the microwave for 30-45 seconds or until all cheese is melted.
Now you have a delicious low-fat chicken quesadilla! Yum! Feeds one.
Add salsa for a truly mexican dish!
CHICKEN QUESADILLAS
12 ounces cooked chicken breast halves
2/3 cup shredded monterey jack cheese
1/4 cup finely chopped green onion
8 (8';) flour tortillas
1 cup salsa
1 cup sour cream
Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.
Cover with remaining tortillas. Heat one tortilla stack in large skillet over medium heat for 2-3 minutes.
Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.
Serve with sour cream.Does anyone have any good chicken and cheese quisadia recipes?
When I make quesadillas, I use either cooked chicken breast or shredded chicken that comes in a can, reduced fat or regular cream of cheese soup (Campbells) and mix them together ... sometimes adding a little water or chicken broth to thin out the soup ... but not too much. Mix those together, slop them on a tortilla, bake in the oven and wahlllaa a... an easy meal. Good luck
yup, they have sum @ SAM'S tht r DE~LISH!!!
Quesadilla
ps. if you think i cant cook this meal, tell me something easier for a beginner. or, i can just get mcdonalds for everone ( and i dont want to do that, last year when they came over, i orderd kfc, and said i cooked the chicken when i didnt and everbody got dirreah!).Does anyone have any good chicken and cheese quisadia recipes?
GRILLED QUESADILLAS
for 1 quesadilla:
2 tortillas
1/4 c. sliced olives
1/4 c. chopped chicken, pork etc.
1/2 c. shredded cheese
small amount chopped dry onion and green peppers,(hot peppers can be used if desired)
spicy tomato sauce
multiply above ingtedients to make more than one.
Chop and mix filling ingredients together.
Preheat electric grill.
Butter one side of each tortilla.
When grill is hot, lay one tortilla on grill, buttered side down. Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.
Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.
Serve with tomato sauce.
EASY LOW-FAT MICHAEL AND MOSLEY
CHICKEN QUESADILLA
corn tortillas
1 cup of low-fat shredded cheddar cheese
1 cup of boneless skinless shredded chicken breast
Place two corn tortillas on a serving dish. Spread 1 cup of shredded low-fat cheddar cheese over one of the corn tortillas. Then add 1 cup of boneless skinless shredded chicken breast to the cheese and corn tortilla.
Place the second corn tortilla on top of what you have so far. Put the quesadilla into the microwave for 30-45 seconds or until all cheese is melted.
Now you have a delicious low-fat chicken quesadilla! Yum! Feeds one.
Add salsa for a truly mexican dish!
CHICKEN QUESADILLAS
12 ounces cooked chicken breast halves
2/3 cup shredded monterey jack cheese
1/4 cup finely chopped green onion
8 (8';) flour tortillas
1 cup salsa
1 cup sour cream
Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.
Cover with remaining tortillas. Heat one tortilla stack in large skillet over medium heat for 2-3 minutes.
Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.
Serve with sour cream.Does anyone have any good chicken and cheese quisadia recipes?
When I make quesadillas, I use either cooked chicken breast or shredded chicken that comes in a can, reduced fat or regular cream of cheese soup (Campbells) and mix them together ... sometimes adding a little water or chicken broth to thin out the soup ... but not too much. Mix those together, slop them on a tortilla, bake in the oven and wahlllaa a... an easy meal. Good luck
yup, they have sum @ SAM'S tht r DE~LISH!!!
Quesadilla
Does anyone have a fairly quick and easy recipe for making potato parmasean coating for chicken breasts?
I've looked a little on the internet, but the only ones that I seem to find are quite involved. And really, it is not for a special occasion or anything. I only want to try it out for myself (because it sounds yummy) and see if I like it.Does anyone have a fairly quick and easy recipe for making potato parmasean coating for chicken breasts?
Well, I have never tried a particular recipe like that one, but I do OFTEN experiment with various ';odd'; combinations in the kitchen and they usually turn out quite tasty.
Here is what I would do if I thought I wanted to make ';potato parmesan chicken';:
Get some potato flakes and pour them in a dish -- maybe like a cup or so of them -- depends on how much chicken you are doing. Then I would put in some parmesan cheese. If you really want it to be good, I recommend getting something other than the dry powdered kind -- fresh is best, but at least get the pre-grated kind, not the powder.
Anyhow, mix those together in a dish and maybe add a bit of spices like garlic powder, onion powder maybe a little black pepper, maybe some parsley flakes for color?
Okay, then have two more dishes there and have some flour in one and a couple of beaten eggs in another. Get your skillet all heated up and have some olive oil in it.
When you are ready, dredge the chicken in the flour (don't know why, but somehow, this helps everything else to stick better) then in the eggs and then in the potato-parmesan mixture and then put it right in the pan to fry.
After you have browned it good on both sides, you can turn the heat down and cover it to retain the heat and cook until chicken is done in the center OR if you really wanted to, you could put it in a baking dish and bake it in the oven until done, but that would just make more dirty dishes!
Hope you like this idea. If you try it, let me know how it turned out -- if it is good, I may have to try it sometime -- it sounds good!Does anyone have a fairly quick and easy recipe for making potato parmasean coating for chicken breasts?
take your chicken breasts, or any kind of meat, and take the skin off, and pat dry. very important to pat dry. in a bowl crack an egg or two (depending on how many breasts your doing.) in another plate, mix salt, pepper, dehydrated potato flakes, and some good quality parm cheese. NOT FROM THE GREEN CAN. lick your finger and taste the breading. ( i know it doesnt sound very professional of me, but, it works) heat a saute pan on med heat. add about 4 tablespoons of oil, and dredge the meat in the egg, then the breading, then put it in the pan. saute until golden brown, then turn over and do the same. if you find that the meat isnt cooked through, put it in a 350F oven about 7 to 10 minutes. It should be done though, a regular breast on the stove should take you about 13 minutes. i hope you like it... if it seems to be burning the coating, reduce the heat. or you can bake it in the oven at 350F for about 15 minutes, and not have to deal with the stove top. enjoy, and remember, its just FOOD. you cant really do anything to make it bad, unless you add something you dont like the taste of in the first place. :o)
Well, I have never tried a particular recipe like that one, but I do OFTEN experiment with various ';odd'; combinations in the kitchen and they usually turn out quite tasty.
Here is what I would do if I thought I wanted to make ';potato parmesan chicken';:
Get some potato flakes and pour them in a dish -- maybe like a cup or so of them -- depends on how much chicken you are doing. Then I would put in some parmesan cheese. If you really want it to be good, I recommend getting something other than the dry powdered kind -- fresh is best, but at least get the pre-grated kind, not the powder.
Anyhow, mix those together in a dish and maybe add a bit of spices like garlic powder, onion powder maybe a little black pepper, maybe some parsley flakes for color?
Okay, then have two more dishes there and have some flour in one and a couple of beaten eggs in another. Get your skillet all heated up and have some olive oil in it.
When you are ready, dredge the chicken in the flour (don't know why, but somehow, this helps everything else to stick better) then in the eggs and then in the potato-parmesan mixture and then put it right in the pan to fry.
After you have browned it good on both sides, you can turn the heat down and cover it to retain the heat and cook until chicken is done in the center OR if you really wanted to, you could put it in a baking dish and bake it in the oven until done, but that would just make more dirty dishes!
Hope you like this idea. If you try it, let me know how it turned out -- if it is good, I may have to try it sometime -- it sounds good!Does anyone have a fairly quick and easy recipe for making potato parmasean coating for chicken breasts?
take your chicken breasts, or any kind of meat, and take the skin off, and pat dry. very important to pat dry. in a bowl crack an egg or two (depending on how many breasts your doing.) in another plate, mix salt, pepper, dehydrated potato flakes, and some good quality parm cheese. NOT FROM THE GREEN CAN. lick your finger and taste the breading. ( i know it doesnt sound very professional of me, but, it works) heat a saute pan on med heat. add about 4 tablespoons of oil, and dredge the meat in the egg, then the breading, then put it in the pan. saute until golden brown, then turn over and do the same. if you find that the meat isnt cooked through, put it in a 350F oven about 7 to 10 minutes. It should be done though, a regular breast on the stove should take you about 13 minutes. i hope you like it... if it seems to be burning the coating, reduce the heat. or you can bake it in the oven at 350F for about 15 minutes, and not have to deal with the stove top. enjoy, and remember, its just FOOD. you cant really do anything to make it bad, unless you add something you dont like the taste of in the first place. :o)
What is your favorite recipe to make with chicken breasts?
this is a great recipe you cant go wrong with this one
4 boned, skinned chicken breast halves
4 slices prosciuto ham
1/2 cup fontina cheese
1/2 cup clarified butter
3 cloves garlic - minced
1/2 sm. yellow onion - chopped
1/4 cup dry white wine
1 cup sliced mushrooms
4 Tbls. butter
1/2 tsp. salt
1/2 tsp. white pepper
1/2 cup chopped fresh sweet basil
1 lemon - juice of
-Butterfly chicken breasts and grill over hot coals for 3-5 minutes per side, or until cooked through.pan fry is acceptable
-Remove from grill and allow to cool.
-Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciuto and 1/8 cup fontina cheese.
-Secure breasts closed with toothpicks. Set aside and keep warm.
-In a large skillet over medium heat, saut茅 garlic and onion in clarified butter until tender.
-Deglaze pan with wine.
-Add mushrooms, butter, salt, and pepper and saut茅 1-2 minutes, or until mushrooms are tender.
-Stir in basil and lemon juice.
-Top stuffed chicken with prepared sauce.
serve with some fettuccini alfreado and grilled asparagus spears and a bottle of some soft white wine this will impress any guestWhat is your favorite recipe to make with chicken breasts?
APRICOT CHICKEN DIVINE
2 tablespoon margarine
2 tablespoons olive oil
8 skinned chicken-breast halves
1/2 cup white flour
1 teaspoon salt
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup nonfat yogurt
2 tablespoons slivered almonds
Preheat oven to 375 degrees F. Melt margarine with oil in a shallow baking pan. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes.
Combine apricot preserves, mustard, and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more, or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle over chicken and serve over rice.
I LOVE this and it's healthy and lower in fat.What is your favorite recipe to make with chicken breasts?
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>
Chicken Curry. It is easy. Go to the oriental section of the super market and buy the prepackaged curry mix. Add chicken, onions and make a pot of rice. Quick meal for a busy family...
I like chicken parmigiana, with angel hair pasta and a really good marina sauce with a salad and garlic toast, dang, i'm hungry now!
It's not a ';recipe'; per se. I love to marinade them for a whole day in Thai Ginger sauce and grill them.
4 boned, skinned chicken breast halves
4 slices prosciuto ham
1/2 cup fontina cheese
1/2 cup clarified butter
3 cloves garlic - minced
1/2 sm. yellow onion - chopped
1/4 cup dry white wine
1 cup sliced mushrooms
4 Tbls. butter
1/2 tsp. salt
1/2 tsp. white pepper
1/2 cup chopped fresh sweet basil
1 lemon - juice of
-Butterfly chicken breasts and grill over hot coals for 3-5 minutes per side, or until cooked through.pan fry is acceptable
-Remove from grill and allow to cool.
-Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciuto and 1/8 cup fontina cheese.
-Secure breasts closed with toothpicks. Set aside and keep warm.
-In a large skillet over medium heat, saut茅 garlic and onion in clarified butter until tender.
-Deglaze pan with wine.
-Add mushrooms, butter, salt, and pepper and saut茅 1-2 minutes, or until mushrooms are tender.
-Stir in basil and lemon juice.
-Top stuffed chicken with prepared sauce.
serve with some fettuccini alfreado and grilled asparagus spears and a bottle of some soft white wine this will impress any guestWhat is your favorite recipe to make with chicken breasts?
APRICOT CHICKEN DIVINE
2 tablespoon margarine
2 tablespoons olive oil
8 skinned chicken-breast halves
1/2 cup white flour
1 teaspoon salt
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup nonfat yogurt
2 tablespoons slivered almonds
Preheat oven to 375 degrees F. Melt margarine with oil in a shallow baking pan. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes.
Combine apricot preserves, mustard, and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more, or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle over chicken and serve over rice.
I LOVE this and it's healthy and lower in fat.What is your favorite recipe to make with chicken breasts?
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>
Chicken Curry. It is easy. Go to the oriental section of the super market and buy the prepackaged curry mix. Add chicken, onions and make a pot of rice. Quick meal for a busy family...
I like chicken parmigiana, with angel hair pasta and a really good marina sauce with a salad and garlic toast, dang, i'm hungry now!
It's not a ';recipe'; per se. I love to marinade them for a whole day in Thai Ginger sauce and grill them.
A simple recipe for roasted chicken?
Anyone mind sharing recipes for a roasted chicken? I'm still a beginner in the kitchen.. so something simple but delicious to start off with would be great.. Thank you.. :-)A simple recipe for roasted chicken?
I like to take pesto (either homemade or store bought), then lift the skin up from the breast and leg sections (it sounds harder than it is, the skin lifts pretty easy, just gently push your fingers between the skin and the meat), and rub a good amount between the skin and meat. Roast at 350 degrees for about an hour.
If you like, you can fill the cavity of the chicken with a lemon (sliced in half), half an onion and half a head of garlic (just slice a head of garlic width wise, don't worry about peeling it, you will remove all these once roasted).
Most important is to let the roasted chicken ';rest'; for about 10-15 minutes when you take it out of the oven. Tent it loosely with foil to keep it warm.
The pesto keeps it really moist and adds lots of flavor.A simple recipe for roasted chicken?
BAKED STUFFED POPCORN CHICKEN
6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken explodes and blows the oven door open -- and the chicken flies across the room, it's done.
stuff an apple in it (after washing it) then rub it with olive oil and herbs. place it in a covered roasting pan with about an inch of water and roast for 2 hours at 325 degree's. Remove the cover and continue roasting until it is nicely browned. You can use the drippings for a nice gravy as well. I would also suggest halving some small red potatoes and roasting them along with your chicken. Steam some fresh carrots and you have prepared a wonderful meal!
You can't go wrong with teriyaki - make a marinade of a few tablespoons of soy sauce and a couple of spoonfuls of sugar, enough for a nice salty-sweet to your taste. Chop up some garlic and marinate your chicken for a least a couple of hours if you can. If not, oh well. Then broil or bake or however you're planning on cooking it and you have a yummy meal!
Amazingly good for as simple as it sounds. Sprinkle liberally inside and out with a good seasoned salt (I use Lawry's) and freshly ground pepper. Place in a shallow pan on a rack and roast uncovered at 325 F. for about one to one and a half hours. It is done if a leg joint moves easily and/or the juice from the thickest part of the thigh runs clear (no pink) when pierced with a fork.
Bert
a very simple roast chicken is this...
rub the chicken down with butter, then sprinkle garlic powder all over the chicken....Bake for a little while -then- squeeze fresh lemon juice on the chicken. continue baking until the chicken is done....take the juices add more lemon, as use as a dipping sauce for the chicken.
soak chicken in salted water for about two hours in the fridge. Take it out rinse and sprinkle with salt and pepper. Cut up some onion, put some in baking dish with chicken the rest inside the chicken do the same with some garlic. Add about 1/4 to 1/2 cup orange juice or pineapple juice or just water. Cover with foil and bake at 350 for about 2 1/2 hours, take foil off about the last 45 mins and baste every 15 mins until browned. Let rest a few minutes and crave and eat....you can add carrots and potatoes if you like. Good luck.
Rinse the chicken really good with water and pat it dry. I always put a small onion and a stalk of celery inside. Of course, you break the celery in halves or quarters so that they will fit inside without sticking out. Then sprinkle or rub some garlic powder, salt, pepper, and crushed rosemary on the outside. Spray the chicken with vegetable spray such as pam, wesson, or crisco spray. Roast the chicken inside of a covered roasting pan at about 350 degrees until it is done. It should be done in about an hour or a little longer depending on the size of the chicken. Sometimes the roasting time in on the package.
It sounds like you are learning to cook. Good for you!
How about asking your family to get you an electric roaster for Christmas. They come in all sizes and prices. Go to places such as Sears, Target, WalMart, etc. You can roast chicken, turkey, roast beef, ribs, and so much more. The meat comes out moist and delicious. Here is a picture of just one roaster:
http://www.sears.com/shc/s/p_10153_12605鈥?/a>
My favorite has a spit that turns the meat around and around so that it is cooked evenly on all sides.
Another good Christmas gift would be a Beginners Cook Book. You can buy these at book stores or supermarkets.
As long as we are talking about cooking, buy a croak pot too. The meat goes into the pot in the morning and cooks all day long. You meal is ready for you at supper time. Follow the direction of the booklet that comes with the pot. Here are some recipes for you:
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-鈥?/a>
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick鈥?/a>
.
Scroll way down this link for more chicken recipes:
http://www.worldfamousrecipes.com/crock-鈥?/a>
.
http://southernfood.about.com/library/cr鈥?/a>
.
http://www.anniesrecipes.com/Kitchen/cro鈥?/a>
Rub the chicken with olive oil, salt, garlic and rosemary. Make sure to the spice rub under the skin, so that the meat absorbs the flavor of the spices.
Cut up some onions in quarters and place them on the bottom of the roasting pan.
place a meat thermometer in the thickest part of the thigh.
place the chicken- breast side down on top of the onions.
cover the roasting pan, and bake @ 400 until the thermometer reads 150.
uncover the pan and turn the bird breast side up, raise the temperature to 450 and bake until the thermometer reads 165 and the skin on top of the breast is golden brown.
remove from the oven and cover until the thermometer reads 170.
plate and serve.beauty
I like to take pesto (either homemade or store bought), then lift the skin up from the breast and leg sections (it sounds harder than it is, the skin lifts pretty easy, just gently push your fingers between the skin and the meat), and rub a good amount between the skin and meat. Roast at 350 degrees for about an hour.
If you like, you can fill the cavity of the chicken with a lemon (sliced in half), half an onion and half a head of garlic (just slice a head of garlic width wise, don't worry about peeling it, you will remove all these once roasted).
Most important is to let the roasted chicken ';rest'; for about 10-15 minutes when you take it out of the oven. Tent it loosely with foil to keep it warm.
The pesto keeps it really moist and adds lots of flavor.A simple recipe for roasted chicken?
BAKED STUFFED POPCORN CHICKEN
6-7 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken explodes and blows the oven door open -- and the chicken flies across the room, it's done.
stuff an apple in it (after washing it) then rub it with olive oil and herbs. place it in a covered roasting pan with about an inch of water and roast for 2 hours at 325 degree's. Remove the cover and continue roasting until it is nicely browned. You can use the drippings for a nice gravy as well. I would also suggest halving some small red potatoes and roasting them along with your chicken. Steam some fresh carrots and you have prepared a wonderful meal!
You can't go wrong with teriyaki - make a marinade of a few tablespoons of soy sauce and a couple of spoonfuls of sugar, enough for a nice salty-sweet to your taste. Chop up some garlic and marinate your chicken for a least a couple of hours if you can. If not, oh well. Then broil or bake or however you're planning on cooking it and you have a yummy meal!
Amazingly good for as simple as it sounds. Sprinkle liberally inside and out with a good seasoned salt (I use Lawry's) and freshly ground pepper. Place in a shallow pan on a rack and roast uncovered at 325 F. for about one to one and a half hours. It is done if a leg joint moves easily and/or the juice from the thickest part of the thigh runs clear (no pink) when pierced with a fork.
Bert
a very simple roast chicken is this...
rub the chicken down with butter, then sprinkle garlic powder all over the chicken....Bake for a little while -then- squeeze fresh lemon juice on the chicken. continue baking until the chicken is done....take the juices add more lemon, as use as a dipping sauce for the chicken.
soak chicken in salted water for about two hours in the fridge. Take it out rinse and sprinkle with salt and pepper. Cut up some onion, put some in baking dish with chicken the rest inside the chicken do the same with some garlic. Add about 1/4 to 1/2 cup orange juice or pineapple juice or just water. Cover with foil and bake at 350 for about 2 1/2 hours, take foil off about the last 45 mins and baste every 15 mins until browned. Let rest a few minutes and crave and eat....you can add carrots and potatoes if you like. Good luck.
Rinse the chicken really good with water and pat it dry. I always put a small onion and a stalk of celery inside. Of course, you break the celery in halves or quarters so that they will fit inside without sticking out. Then sprinkle or rub some garlic powder, salt, pepper, and crushed rosemary on the outside. Spray the chicken with vegetable spray such as pam, wesson, or crisco spray. Roast the chicken inside of a covered roasting pan at about 350 degrees until it is done. It should be done in about an hour or a little longer depending on the size of the chicken. Sometimes the roasting time in on the package.
It sounds like you are learning to cook. Good for you!
How about asking your family to get you an electric roaster for Christmas. They come in all sizes and prices. Go to places such as Sears, Target, WalMart, etc. You can roast chicken, turkey, roast beef, ribs, and so much more. The meat comes out moist and delicious. Here is a picture of just one roaster:
http://www.sears.com/shc/s/p_10153_12605鈥?/a>
My favorite has a spit that turns the meat around and around so that it is cooked evenly on all sides.
Another good Christmas gift would be a Beginners Cook Book. You can buy these at book stores or supermarkets.
As long as we are talking about cooking, buy a croak pot too. The meat goes into the pot in the morning and cooks all day long. You meal is ready for you at supper time. Follow the direction of the booklet that comes with the pot. Here are some recipes for you:
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-鈥?/a>
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick鈥?/a>
.
Scroll way down this link for more chicken recipes:
http://www.worldfamousrecipes.com/crock-鈥?/a>
.
http://southernfood.about.com/library/cr鈥?/a>
.
http://www.anniesrecipes.com/Kitchen/cro鈥?/a>
Rub the chicken with olive oil, salt, garlic and rosemary. Make sure to the spice rub under the skin, so that the meat absorbs the flavor of the spices.
Cut up some onions in quarters and place them on the bottom of the roasting pan.
place a meat thermometer in the thickest part of the thigh.
place the chicken- breast side down on top of the onions.
cover the roasting pan, and bake @ 400 until the thermometer reads 150.
uncover the pan and turn the bird breast side up, raise the temperature to 450 and bake until the thermometer reads 165 and the skin on top of the breast is golden brown.
remove from the oven and cover until the thermometer reads 170.
plate and serve.
Good recipe for Chicken stir fry?
Anyone have a good recipe for chilcken teriakyi srit fry?Good recipe for Chicken stir fry?
Here is my recipe for Teriyaki Sauce: absolutely delish!!!
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove chopped garlic
1/2 tsp. ground ginger
1/4 tsp. pepper
Mix all together in a pot and boil 1 minute. Add Chicken and Veggies and Wallah-Chicken Teriyaki Stir Fry!!!
*Use 4 chicken breasts and a bag of frozen veggies. (or fresh if you have it)Good recipe for Chicken stir fry?
Teriyaki Chicken Stir-Fry
1/2 cup teriyaki sauce
2 tablespoons light soy sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb boneless chicken breast, cut into bite-size strips
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) can sliced water chestnuts, drained
1 cup shredded carrot
2 scallions, sliced thin (white part plus 2 inches of the green part)
In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
Easy stir fry
http://food.yahoo.com/recipes/kraft/5398鈥?/a>
Use the recipe above except:
use skinless, boneless chicken breast, cut up
use Uncle Ben's Brown Rice (Microwave in bag); microwave brown rice for 90 seconds.
use Kikkoman Stir-Fry Sauce.
You can get the vegetables in the freezer section of the grocery store, or the whole kit with chicken, veggies and teriaki sauce.
Here is my recipe for Teriyaki Sauce: absolutely delish!!!
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove chopped garlic
1/2 tsp. ground ginger
1/4 tsp. pepper
Mix all together in a pot and boil 1 minute. Add Chicken and Veggies and Wallah-Chicken Teriyaki Stir Fry!!!
*Use 4 chicken breasts and a bag of frozen veggies. (or fresh if you have it)Good recipe for Chicken stir fry?
Teriyaki Chicken Stir-Fry
1/2 cup teriyaki sauce
2 tablespoons light soy sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb boneless chicken breast, cut into bite-size strips
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) can sliced water chestnuts, drained
1 cup shredded carrot
2 scallions, sliced thin (white part plus 2 inches of the green part)
In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
Easy stir fry
http://food.yahoo.com/recipes/kraft/5398鈥?/a>
Use the recipe above except:
use skinless, boneless chicken breast, cut up
use Uncle Ben's Brown Rice (Microwave in bag); microwave brown rice for 90 seconds.
use Kikkoman Stir-Fry Sauce.
You can get the vegetables in the freezer section of the grocery store, or the whole kit with chicken, veggies and teriaki sauce.
Does anyone have a recipe for broccoli and chicken like in the Chinese restaurants?
cut the chicken into pieces. fry one cutted onion then add the chicken with it.
add pepper then add the broccoli. add soya sauce and salt
serve it with noodlesDoes anyone have a recipe for broccoli and chicken like in the Chinese restaurants?
I don't but I just want to see other's recipes bc this is one of my favorite dishes :)Does anyone have a recipe for broccoli and chicken like in the Chinese restaurants?
I have no idea
I can no longer eat out..
I will not pay foolish prices
SDO
you chek here
http://www.copycat.cdkitchen.com/
saute garlic, onions, ginger, mix chopped chicken and a little oyster sauce, add a little pepper and adjust the seasoning according to taste, pour in the brocolli flowerettes and leaves.
Beef And Broccoli With Garlic Sauce Ingredients:
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame oil
1/4 c Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 c Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips.
Cut strips crosswise into 1/8-inch slices.
Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl.
Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems.
Cut broccoli lengthwise into 1-inch stems; remove flowerets.
Cut stems into 1 inch pieces.
Place broccoli in boiling water; heat to boiling.
Cover and cook 2 minutes; drain.
Immediately rinse in cold water; drain.
Mix cornstarch, sesame oil and broth.
Heat 12-inch skillet or wok until very hot.
Add 2 tbs vegetable oil; rotate skillet to coat bottom.
Add beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet.
Heat skillet until very hot.
Add 1 tbs vegetable oil; rotate skillet to coat bottom.
Add garlic, ginger root and bean sauce; stir-fry 30 seconds.
Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli.
Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
INSTEAD OF BEEF..........USE CHICKEN........:)
add pepper then add the broccoli. add soya sauce and salt
serve it with noodlesDoes anyone have a recipe for broccoli and chicken like in the Chinese restaurants?
I don't but I just want to see other's recipes bc this is one of my favorite dishes :)Does anyone have a recipe for broccoli and chicken like in the Chinese restaurants?
I have no idea
I can no longer eat out..
I will not pay foolish prices
SDO
you chek here
http://www.copycat.cdkitchen.com/
saute garlic, onions, ginger, mix chopped chicken and a little oyster sauce, add a little pepper and adjust the seasoning according to taste, pour in the brocolli flowerettes and leaves.
Beef And Broccoli With Garlic Sauce Ingredients:
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame oil
1/4 c Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 c Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips.
Cut strips crosswise into 1/8-inch slices.
Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl.
Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems.
Cut broccoli lengthwise into 1-inch stems; remove flowerets.
Cut stems into 1 inch pieces.
Place broccoli in boiling water; heat to boiling.
Cover and cook 2 minutes; drain.
Immediately rinse in cold water; drain.
Mix cornstarch, sesame oil and broth.
Heat 12-inch skillet or wok until very hot.
Add 2 tbs vegetable oil; rotate skillet to coat bottom.
Add beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet.
Heat skillet until very hot.
Add 1 tbs vegetable oil; rotate skillet to coat bottom.
Add garlic, ginger root and bean sauce; stir-fry 30 seconds.
Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli.
Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
INSTEAD OF BEEF..........USE CHICKEN........:)
Simple and Easy Not-Many INgredients Chicken Recipe?
You really dont need to use all the ingredients..im just listing what i have
Oil
Chicken breasts
A TINY bit of chicken broth
tomato sauce
bread crumbs
parmesean
herbs
Eggs
Salt peeper
If I want to use the breadcrumbs, how would i do that? And i need specific instructions!Simple and Easy Not-Many INgredients Chicken Recipe?
Herbed Chicken with Parmesan Crisps
Heat 2 T (olive?) oil in a pan on medium heat, add 1 T Italian herbs (prefer rosemary, oregano, parsley) and stir. Take off heat to infuse the oil with flavor. Place chicken breasts between 2 pieces of plastic wrap and pound flat (to about 1/4 inch). Season liberally with salt %26amp; pepper.
Turn oil to high heat. Place chicken breasts in pan (should sizzle) to sear. Do NOT move breast for 1 - 1 1/2 minutes. Flip and sear other side. Reduce heat to medium and add 1/4 C chicken stock. Simmer on med-low for 5 minutes, covered. Check chicken for doneness (when poked with fork juices run clear).
Preheat oven to 300 degrees. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.
Remove chicken from pan (let rest for 2 min) and return to high heat. Add 2 T water and scrape up bits from pan (deglazing the pan). Add 1/4 C tomato sauce per person and heat throw.
Plate chicken, top with sauce and then parmesan crisp. Excellent served over pasta, wilted spinach, or with a side salad.Simple and Easy Not-Many INgredients Chicken Recipe?
What type of meal do you want it to be. A casserole - fried - baked? For simple and easy I guess the best way would be baked or casserole but you'd need veggies.
You would beat the eggs and add a drop of milk to bind it (in a bowl), put the breadcrumbs onto a sheet of newspaper, or in a zip lock bag, take the chicken breasts and first dip them into the beaten eggs, then onto the breadcrumbs, roll them around in the paper, or bag. Oil your baking tray or pan (if frying) and cook (oven , spray a bit of oil on the breaded chicken, or drop into hot oiled pan). To make the sauce, you can cook the tomato sauce with the herbs, add black pepper and salt and if you have bay or laurel leaves add that. Also garlic if you have some and maybe even some mild salsa for that extra flavour. The chicken will cook fairly quickly, oven about 40 minutes,(preheat oven first) at 450, pan about 15 mins.
Serve chicken breast, pour sauce over it, shake on the parmesan and if you have some pasta to go with it - nice.
Not the best recipe but given the ingredients it should be fine.
All the best!
BROCCOLI-STUFFED CHICKEN BREASTS (MICROWAVE)
1 (10 oz.) pkg. frozen chopped
broccoli, cooked
2 green onions, minced
4 oz. (1 c.) Monterey Jack cheese,
shredded
3 lg. whole chicken breasts, skinned,
boned, and cut in half
3 (1 oz.) slices cooked ham, cut in
half
1 c. fresh bread crumbs
1 tbsp. parsley
1/2 tsp. paprika
3 tbsp. margarine, melted
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under. In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, place chicken. Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender. To prepare sauce, place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.
bread crumbs and then top it with parmeasan
Oil
Chicken breasts
A TINY bit of chicken broth
tomato sauce
bread crumbs
parmesean
herbs
Eggs
Salt peeper
If I want to use the breadcrumbs, how would i do that? And i need specific instructions!Simple and Easy Not-Many INgredients Chicken Recipe?
Herbed Chicken with Parmesan Crisps
Heat 2 T (olive?) oil in a pan on medium heat, add 1 T Italian herbs (prefer rosemary, oregano, parsley) and stir. Take off heat to infuse the oil with flavor. Place chicken breasts between 2 pieces of plastic wrap and pound flat (to about 1/4 inch). Season liberally with salt %26amp; pepper.
Turn oil to high heat. Place chicken breasts in pan (should sizzle) to sear. Do NOT move breast for 1 - 1 1/2 minutes. Flip and sear other side. Reduce heat to medium and add 1/4 C chicken stock. Simmer on med-low for 5 minutes, covered. Check chicken for doneness (when poked with fork juices run clear).
Preheat oven to 300 degrees. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.
Remove chicken from pan (let rest for 2 min) and return to high heat. Add 2 T water and scrape up bits from pan (deglazing the pan). Add 1/4 C tomato sauce per person and heat throw.
Plate chicken, top with sauce and then parmesan crisp. Excellent served over pasta, wilted spinach, or with a side salad.Simple and Easy Not-Many INgredients Chicken Recipe?
What type of meal do you want it to be. A casserole - fried - baked? For simple and easy I guess the best way would be baked or casserole but you'd need veggies.
You would beat the eggs and add a drop of milk to bind it (in a bowl), put the breadcrumbs onto a sheet of newspaper, or in a zip lock bag, take the chicken breasts and first dip them into the beaten eggs, then onto the breadcrumbs, roll them around in the paper, or bag. Oil your baking tray or pan (if frying) and cook (oven , spray a bit of oil on the breaded chicken, or drop into hot oiled pan). To make the sauce, you can cook the tomato sauce with the herbs, add black pepper and salt and if you have bay or laurel leaves add that. Also garlic if you have some and maybe even some mild salsa for that extra flavour. The chicken will cook fairly quickly, oven about 40 minutes,(preheat oven first) at 450, pan about 15 mins.
Serve chicken breast, pour sauce over it, shake on the parmesan and if you have some pasta to go with it - nice.
Not the best recipe but given the ingredients it should be fine.
All the best!
BROCCOLI-STUFFED CHICKEN BREASTS (MICROWAVE)
1 (10 oz.) pkg. frozen chopped
broccoli, cooked
2 green onions, minced
4 oz. (1 c.) Monterey Jack cheese,
shredded
3 lg. whole chicken breasts, skinned,
boned, and cut in half
3 (1 oz.) slices cooked ham, cut in
half
1 c. fresh bread crumbs
1 tbsp. parsley
1/2 tsp. paprika
3 tbsp. margarine, melted
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under. In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, place chicken. Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender. To prepare sauce, place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.
bread crumbs and then top it with parmeasan
Anyone know the recipe to make guyanese jerk chicken fried rice?
Its a dish that combines jamaican and chinese ingredients.Anyone know the recipe to make guyanese jerk chicken fried rice?
Jamaican Chicken Chinese Fried Rice
INGREDIENTS :
4-6 cups cooked rice (cold)
1 cup cooked chicken chopped
1 sweet pepper (Bell pepper) chopped finely
2 stalks escallion chopped
1 large onion chopped
1 egg (optional)
Soy Sauce
Black Pepper
Oil
METHOD:
Saute Chicken, onion, pepper, escallion in 2 - 2.5 tablespoon cooking oil in large pan.
Add egg unbeaten to pot and stir
Add rice and mix well
Add soy sauce gradually stirring mixture after each addition until rice is colored and sufficiently heated. Serve hot.
Anyone know the recipe to make guyanese jerk chicken fried rice?
http://www.guyanaonline.net/recipes/index.php?F=Details%26amp;R=233%26amp;category=Meat
Its all there.
DESTRUCTOR KNOWS NOT
Jamaican Chicken Chinese Fried Rice
INGREDIENTS :
4-6 cups cooked rice (cold)
1 cup cooked chicken chopped
1 sweet pepper (Bell pepper) chopped finely
2 stalks escallion chopped
1 large onion chopped
1 egg (optional)
Soy Sauce
Black Pepper
Oil
METHOD:
Saute Chicken, onion, pepper, escallion in 2 - 2.5 tablespoon cooking oil in large pan.
Add egg unbeaten to pot and stir
Add rice and mix well
Add soy sauce gradually stirring mixture after each addition until rice is colored and sufficiently heated. Serve hot.
Anyone know the recipe to make guyanese jerk chicken fried rice?
http://www.guyanaonline.net/recipes/index.php?F=Details%26amp;R=233%26amp;category=Meat
Its all there.
DESTRUCTOR KNOWS NOT
Looking for a recipe casserole type dish that has potatoes and chicken?
Ok so money is kinda tight untill payday and i was trying to figure out what to cook for dinner. I went through our cuppords and freezer, ext. and i decided i would really like to make a casserole type dish using regular potatoes, and chicken, I have some canned soups i was thinking of putting in but i cant decide which one ( Cream of mushroom, cream of celery, or broccolie cheese), or if i even should put it in. If you have any suggestions or good recipies pertaining to this, please share.Thank you.Looking for a recipe casserole type dish that has potatoes and chicken?
Here you go, this sounds great!! Add one can of the mushroom soup and one can of the chicken soup, if you dont have the mushrooms for this.
CHICKEN POTATO CASSEROLE
2 c. cooked chicken breasts, cubed
3 c. raw potato slices
2 cans cream of chicken soup, diluted with 1/2 can milk
1 tbsp. flour
2 tbsp. butter
1 tsp. salt
1 can mushrooms
Crushed potato chips
Pepper to taste
Add butter, flour, salt and pepper to diluted soup and potatoes, mushrooms into greased casserole dish. Spread 1 can undiluted on top. Cook at 350 degrees for 45 minutes covered. Sprinkle crushed chips on top. Bake uncovered for 30 minutes. Serves 4 to 6.Looking for a recipe casserole type dish that has potatoes and chicken?
I would cook my potatoes and chicken a little.Then debone as much as possible.Use the broccoli cheese soup.Put the chicken ,potatoes,onion,chopped celery and soup together and bake.Just add salad and a side with tea and dinner is served....
I would bake the chicken until done. Slice and boil the potatoes until done. Then, shred the chicken into pieces and mix with the potatoes and the broccoli and cheese soup. Heat in the oven until everything is warmed through. If you have enough chicken and potatoes, add the cream of mushroom soup too.
Chicken and Potato Casserole
3 Chicken Breasts, No Skin, No Bone, R-t-c
6 tablespoons Butter
4 large potatoes
10 Ozs Cream of Mushroom Soup
onion salt -- to taste
pepper -- to taste
Cut chicken breasts into strips and salt to taste. Melt butter in large casserole dish. Slice potatoes (round) into casserole dish and salt with onion salt to taste. Place sliced chicken on top of potatoes. Spoon mushroom soup on top of chicken and potatoes. Pour 1/2 to 3/4 soup can of water into dish. Cover and bake at 375 degrees for 45 minutes to 1 hour.
Here you go, this sounds great!! Add one can of the mushroom soup and one can of the chicken soup, if you dont have the mushrooms for this.
CHICKEN POTATO CASSEROLE
2 c. cooked chicken breasts, cubed
3 c. raw potato slices
2 cans cream of chicken soup, diluted with 1/2 can milk
1 tbsp. flour
2 tbsp. butter
1 tsp. salt
1 can mushrooms
Crushed potato chips
Pepper to taste
Add butter, flour, salt and pepper to diluted soup and potatoes, mushrooms into greased casserole dish. Spread 1 can undiluted on top. Cook at 350 degrees for 45 minutes covered. Sprinkle crushed chips on top. Bake uncovered for 30 minutes. Serves 4 to 6.Looking for a recipe casserole type dish that has potatoes and chicken?
I would cook my potatoes and chicken a little.Then debone as much as possible.Use the broccoli cheese soup.Put the chicken ,potatoes,onion,chopped celery and soup together and bake.Just add salad and a side with tea and dinner is served....
I would bake the chicken until done. Slice and boil the potatoes until done. Then, shred the chicken into pieces and mix with the potatoes and the broccoli and cheese soup. Heat in the oven until everything is warmed through. If you have enough chicken and potatoes, add the cream of mushroom soup too.
Chicken and Potato Casserole
3 Chicken Breasts, No Skin, No Bone, R-t-c
6 tablespoons Butter
4 large potatoes
10 Ozs Cream of Mushroom Soup
onion salt -- to taste
pepper -- to taste
Cut chicken breasts into strips and salt to taste. Melt butter in large casserole dish. Slice potatoes (round) into casserole dish and salt with onion salt to taste. Place sliced chicken on top of potatoes. Spoon mushroom soup on top of chicken and potatoes. Pour 1/2 to 3/4 soup can of water into dish. Cover and bake at 375 degrees for 45 minutes to 1 hour.
What is the difference between chicken stock and chicken broth? i also need help for a recipe.?
i also need a very, very easy good tasting recipe for homemade chicken soup. thanks. i make chicken soup often, but its missing that nice chicken taste.What is the difference between chicken stock and chicken broth? i also need help for a recipe.?
Chicken stock is the base for chicken soup. Firstly, take the skin off the chicken carcass. Pop the carcass in a stock pot with a close-fitting lid, put in enough cold water to cover the chicken with a bit more if it's a big enough pan. Add a few bay leaves, some peppercorns and some salt, put the lid on, bring to the boil, turn it down and simmer for 4-5 hours. Then strain the cooking liquor into a jug with a lid, reserving the meat, and discarding the bones, cartilege, peppercorns and bay leaves.You may need to pick sme of the meat off the bones. Put the meat in a sealable container in the fridge. Let the liquor cool slightly, pop the lid on and put it in the fridge whilst still warm. This will make the fat and jelly rise to the surface and become solid, so you can skim it off before making your broth. The stock will turn gellified. To make your broth, chop 1 large onion, gently fry it to soften it in a little butter add the chicken pieces and stir together to enhance the flavours, then pop it all in the stock pot (minus the butter). Add the stock, stir it together and bring it to a gentle simmer. You can add chopped carrot, swede, mushroom, sweetcorn, anything you like. Also add a bay leaf or two for extra flavour. Cook it all together gently for a few hours, letting the stock reduce by about 1/3 to 1/2, which will intensify the flavour of the chicken. Also, taste it, and season with salt and pepper. Bizarrely, the salt brings out the flavour of the chicken, and is a vital part of the soup, which would otherwise just smell of chicken and be flavourless. Then remove the bay leaves, and serve.What is the difference between chicken stock and chicken broth? i also need help for a recipe.?
Chicken stock is very mushy like for Meats and chicken broth is like the runny stuff in soup!!!
To me, chicken stock is made by boiling chicken bones/carcass with onion, garlic, carrots, celery, peppercorns, bay leaves, and some salt.
Chicken broth is the strained result, or when you use chicken base and water. (Base is either paste, powder, or bouillion cubes)
When ever I make chicken or beef anything, I always add boulion cubes and butter for flavor. So just adding the cubes and butter will make your soup taste better. I don't use broth you buy because I think it is almost flavorless. They come in jars of 25 and I use 12 one time and 13 the next.....however, when I make my stuff, it is a big batch...so you might want to start out with less. Depending on how much you are making. My batches are to serve 6 with hopefully some left over.
Try that japanese stuff, something with ..... glaucemat I forgot the name, it is white powder in a small bottle, it makes the taste stronger. You can find it in the supermarket with the other eastern spices.
Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
The easiest and quickest chicken soup I can think of is as follows:
Chopped carrots, celery and onion
Skinless chicken breast
*place these in a stock pot and fill about 3/4 full with water. Boil until chicken is cooked through and vegetables are tender. Remove chicken and let cool. Once it is cooled, shred it with two forks or your fingers (you could also cut it, but that is not as fun!) removing bones. Return meat to pot. Bring again to a boil and add a few chicken bouillon cubes, more or less depending on amount of water used. Add extra fine egg noodles and simmer until noodles are tender.
This makes a very low calorie soup because you are only using the skinless chicken breast. You can also use a boneless breast but there will not be as much flavor. If you use boneless add more bouillon.beauty
Chicken stock is the base for chicken soup. Firstly, take the skin off the chicken carcass. Pop the carcass in a stock pot with a close-fitting lid, put in enough cold water to cover the chicken with a bit more if it's a big enough pan. Add a few bay leaves, some peppercorns and some salt, put the lid on, bring to the boil, turn it down and simmer for 4-5 hours. Then strain the cooking liquor into a jug with a lid, reserving the meat, and discarding the bones, cartilege, peppercorns and bay leaves.You may need to pick sme of the meat off the bones. Put the meat in a sealable container in the fridge. Let the liquor cool slightly, pop the lid on and put it in the fridge whilst still warm. This will make the fat and jelly rise to the surface and become solid, so you can skim it off before making your broth. The stock will turn gellified. To make your broth, chop 1 large onion, gently fry it to soften it in a little butter add the chicken pieces and stir together to enhance the flavours, then pop it all in the stock pot (minus the butter). Add the stock, stir it together and bring it to a gentle simmer. You can add chopped carrot, swede, mushroom, sweetcorn, anything you like. Also add a bay leaf or two for extra flavour. Cook it all together gently for a few hours, letting the stock reduce by about 1/3 to 1/2, which will intensify the flavour of the chicken. Also, taste it, and season with salt and pepper. Bizarrely, the salt brings out the flavour of the chicken, and is a vital part of the soup, which would otherwise just smell of chicken and be flavourless. Then remove the bay leaves, and serve.What is the difference between chicken stock and chicken broth? i also need help for a recipe.?
Chicken stock is very mushy like for Meats and chicken broth is like the runny stuff in soup!!!
To me, chicken stock is made by boiling chicken bones/carcass with onion, garlic, carrots, celery, peppercorns, bay leaves, and some salt.
Chicken broth is the strained result, or when you use chicken base and water. (Base is either paste, powder, or bouillion cubes)
When ever I make chicken or beef anything, I always add boulion cubes and butter for flavor. So just adding the cubes and butter will make your soup taste better. I don't use broth you buy because I think it is almost flavorless. They come in jars of 25 and I use 12 one time and 13 the next.....however, when I make my stuff, it is a big batch...so you might want to start out with less. Depending on how much you are making. My batches are to serve 6 with hopefully some left over.
Try that japanese stuff, something with ..... glaucemat I forgot the name, it is white powder in a small bottle, it makes the taste stronger. You can find it in the supermarket with the other eastern spices.
Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
The easiest and quickest chicken soup I can think of is as follows:
Chopped carrots, celery and onion
Skinless chicken breast
*place these in a stock pot and fill about 3/4 full with water. Boil until chicken is cooked through and vegetables are tender. Remove chicken and let cool. Once it is cooled, shred it with two forks or your fingers (you could also cut it, but that is not as fun!) removing bones. Return meat to pot. Bring again to a boil and add a few chicken bouillon cubes, more or less depending on amount of water used. Add extra fine egg noodles and simmer until noodles are tender.
This makes a very low calorie soup because you are only using the skinless chicken breast. You can also use a boneless breast but there will not be as much flavor. If you use boneless add more bouillon.
I love using my slow cooker, is there any other meat dishes and recipes i can use, apart from chicken.?
lambI love using my slow cooker, is there any other meat dishes and recipes i can use, apart from chicken.?
Heavily salt and pepper an English Roast on both sides then put in a large bowl and cover with Coca Cola (yes, Coke). Refridgerate overnight. Take roast out of coke and place in crock pot. Cover with 2 or 3 cans of beef broth. Cook on high for 3 hours then turn to low for minimum 3 hours but it is perfection if left on low for 5-6 hours. The meat just falls apart and melts in your mouth! Please try this receipe and let me know what you think.I love using my slow cooker, is there any other meat dishes and recipes i can use, apart from chicken.?
i love to put ribs in my slow cooker, then cover them with BBQ sauce, set it to low and let it cook all day long, they are sooo tender and just fall off the bone. try these websites....
www.marthawhite.com
www.landolakes.com
www.GrandmasRecipeBook.com
You can cook any meat in a slow cooker. I cook rabbit with cider and mustard in mine and it is excellent. Or try pheasant, an old bird will make a lovely ' Coq au Vin'. I still have the recipe book for mine, they are very versatile.
When I was a student I used it to cook jacket potatoes and chilli. Start the jackets off by washing them, salting the skins and pricking them. Cook them on high for about 4 hours, add a tin of chilli from Lidl and cook for another 1 hour. Cheap meal and whilst it was cooking, I propped up the bar with my mates. It was the only thing we had to make a hot meal with.
I even made bread in it, and it came out surprisingly well.
I do a beef stew. I cut up large onions in quarters so they go into big junks, add some cubed beef a stock cube in a cup of water, mushrooms, carrots, salt and pepper and just let it cook for about 4 hours, i do this on the hob buy in a normal saucepan. When the meat is really tender I add a little cream before serving with mashed potatoes.
Almost anything can be cooked in a slow cooker (as long as you're not trying to fry or broil, etc., using dry heat or oil, etc.).
The lighter proteins like fish and chicken/turkey breast are actually the least good (though that doesn't mean they aren't still fine), but heavier proteins like dark meat chicken, beef, pork, etc., work the absolute best.
Even vegetables or fruit can be great in a slow cooker whether they're cooked in there with a meat/poultry/etc. or as part of a crockpot stew/soup/casserole, or just alone.
Check out some of these recipes for more than you could ever need:
These all have both recipes %26amp; slow cooker info:
http://southernfood.about.com/od/crockpo鈥?/a>
http://busycooks.about.com/od/slowcooker鈥?/a>
http://www.recipelink.com/rcpcp.html
鈥ournal articles discussing slowcookers and recipes:
http://www.msnbc.msn.com/id/3940160
http://www.boston.com/ae/food/articles/2鈥?/a> http://www.womansday.com/article.asp?sec鈥?/a>
RECIPES only:
slowcooker yahoogroup鈥檚 nominated winners --best Recipes of the Month (several years worth)
http://malincholia.com/2003.htm
http://search.allrecipes.com/recipe/quic鈥?/a>
Annie's easy recipes http://members.amaonline.com/nrogers/Kit鈥?/a>
Recipe Goldmine: http://www.recipegoldmine.com/crockpot/c鈥?/a>
Recipe USA:
http://www.recipeusa.org/crockpot.htm
healthy crockpot recipes (low-fat, low-sodium)
http://busycooks.about.com/library/weekl鈥?/a>
鈥iabetic slowcooker recipes: http://www.diabetic-recipes.com/cat_croc鈥?/a>
Enjoy!
Diane B.
Place a can of chili beans in the bottom of your slow cooker. Add a small roast. Top it with a can of diced tomatoes, onions, peppers, and any chili spices you like. Add amount of liquid required by you manufacture usually 1/2 cup. Cook on slowest setting. Before eating, take a couple of forks and shred the roast into small pieces. Best chili ever.
I also love to cook in my slow cooker. I bought a recipe book from Amazon with lots of ideas in it. I am slowly working my way through them. Any meat is good in a slow cooker and you can buy some of the cheaper cuts, because they are being cooked slowly they taste just as good as the more expensive cuts. Try liver and sausage with onions and gravy, yummy.
roast,beef and pork.with your potatoes in it and carrots
Pork Roast - various veggies - seasoning to taste - on HIGH for 8 hours - east with biscuits
A beef roast works great.
Place the roast in your slow cooker.
Add water to within 1 inch to the top of the meat.
Sprinkle a package of Lipton Onion Dry Soup Mix on top of the meat.
Cook for about 6 hours. Watch the water level.
Remove and shred meat.
Serve with Broccoli Cheese and rice, and a baked potato.
We usually had this for Sunday dinner after church.
Our youngest son named it Church Meat. The name has stuck for over 25 years. And when our children come home for vacation, visits, or holidays, we always fix Church Meat!
Enjoy! We still do!
There are so many great dishes you can make in a slow cooker. I put a beef roast and the potato's and the carrots and onions in with it to cook all day and you have a slammin meal. I also love country style ribs with BBQ sauce cooking all day! There is a really bunch of great things. Meatballs for hoogies is another one of my favorites! Good luck!
lamb hotpot, gammon, beef stew, vegetable stew
Roast with garlic cloves inserted into it.
Cheaper cuts of meat are well suited to slow cooking. ground beef is a good choice, as in chili and spaghetti sauces, but it has to be browned in a pan before you put it in the slow cooker.
Have fun! Good Luck with all the recipes you are going to find!
I make everything in my slow cooker from beef roast cooked in wine and broth w/ veggies to pork roast cooked in veg broth and seasoning and veggies, to meatballs, to chicken w/ rice and cheese sauce. It's a great source for dinner when you work or are on the go all day. Get creative, if you can make it on the stove, you can make it in a slow cooker. I even put my meat in there to cook all day and then make burritos or tacos later.
If you're feeling adverturous,
road-kill stew is always a crowd pleaser.
just about any meat and veg surprised you did not get a recipe book with the slow cooker.
Beef stew is good in a slow cooker.
Beef is great. Use a roast. Put in vegies, spices and your roast and some water. You'll love it! I loved this when I had my slow cooker. It was great. Lamb is also good in a slow cooker as is certain types of pork. All done pretty much the same way.
pot roast and veggies.
Beef stew is great in the slow cooker!
Go to bettercrocker.com
and check out the crock pot or slow cooker recipes they have. Also tasteofhome.com
you cannot beat a lamb or beef curry cooked in a slow cooker.
My mom uses the slow cooker to make beef stew... with carrots, onions, and noodles
hi you can chop up some carrots and put in a bacon joint, and instead of water use a veg stock cube.. boiled bacon and carrots just open a tin of pease pud and dins ready
You can use most meats, a beef stew is always nice or a Pork Roast. below is a link to some good recipes =)
Heavily salt and pepper an English Roast on both sides then put in a large bowl and cover with Coca Cola (yes, Coke). Refridgerate overnight. Take roast out of coke and place in crock pot. Cover with 2 or 3 cans of beef broth. Cook on high for 3 hours then turn to low for minimum 3 hours but it is perfection if left on low for 5-6 hours. The meat just falls apart and melts in your mouth! Please try this receipe and let me know what you think.I love using my slow cooker, is there any other meat dishes and recipes i can use, apart from chicken.?
i love to put ribs in my slow cooker, then cover them with BBQ sauce, set it to low and let it cook all day long, they are sooo tender and just fall off the bone. try these websites....
www.marthawhite.com
www.landolakes.com
www.GrandmasRecipeBook.com
You can cook any meat in a slow cooker. I cook rabbit with cider and mustard in mine and it is excellent. Or try pheasant, an old bird will make a lovely ' Coq au Vin'. I still have the recipe book for mine, they are very versatile.
When I was a student I used it to cook jacket potatoes and chilli. Start the jackets off by washing them, salting the skins and pricking them. Cook them on high for about 4 hours, add a tin of chilli from Lidl and cook for another 1 hour. Cheap meal and whilst it was cooking, I propped up the bar with my mates. It was the only thing we had to make a hot meal with.
I even made bread in it, and it came out surprisingly well.
I do a beef stew. I cut up large onions in quarters so they go into big junks, add some cubed beef a stock cube in a cup of water, mushrooms, carrots, salt and pepper and just let it cook for about 4 hours, i do this on the hob buy in a normal saucepan. When the meat is really tender I add a little cream before serving with mashed potatoes.
Almost anything can be cooked in a slow cooker (as long as you're not trying to fry or broil, etc., using dry heat or oil, etc.).
The lighter proteins like fish and chicken/turkey breast are actually the least good (though that doesn't mean they aren't still fine), but heavier proteins like dark meat chicken, beef, pork, etc., work the absolute best.
Even vegetables or fruit can be great in a slow cooker whether they're cooked in there with a meat/poultry/etc. or as part of a crockpot stew/soup/casserole, or just alone.
Check out some of these recipes for more than you could ever need:
These all have both recipes %26amp; slow cooker info:
http://southernfood.about.com/od/crockpo鈥?/a>
http://busycooks.about.com/od/slowcooker鈥?/a>
http://www.recipelink.com/rcpcp.html
鈥ournal articles discussing slowcookers and recipes:
http://www.msnbc.msn.com/id/3940160
http://www.boston.com/ae/food/articles/2鈥?/a> http://www.womansday.com/article.asp?sec鈥?/a>
RECIPES only:
slowcooker yahoogroup鈥檚 nominated winners --best Recipes of the Month (several years worth)
http://malincholia.com/2003.htm
http://search.allrecipes.com/recipe/quic鈥?/a>
Annie's easy recipes http://members.amaonline.com/nrogers/Kit鈥?/a>
Recipe Goldmine: http://www.recipegoldmine.com/crockpot/c鈥?/a>
Recipe USA:
http://www.recipeusa.org/crockpot.htm
healthy crockpot recipes (low-fat, low-sodium)
http://busycooks.about.com/library/weekl鈥?/a>
鈥iabetic slowcooker recipes: http://www.diabetic-recipes.com/cat_croc鈥?/a>
Enjoy!
Diane B.
Place a can of chili beans in the bottom of your slow cooker. Add a small roast. Top it with a can of diced tomatoes, onions, peppers, and any chili spices you like. Add amount of liquid required by you manufacture usually 1/2 cup. Cook on slowest setting. Before eating, take a couple of forks and shred the roast into small pieces. Best chili ever.
I also love to cook in my slow cooker. I bought a recipe book from Amazon with lots of ideas in it. I am slowly working my way through them. Any meat is good in a slow cooker and you can buy some of the cheaper cuts, because they are being cooked slowly they taste just as good as the more expensive cuts. Try liver and sausage with onions and gravy, yummy.
roast,beef and pork.with your potatoes in it and carrots
Pork Roast - various veggies - seasoning to taste - on HIGH for 8 hours - east with biscuits
A beef roast works great.
Place the roast in your slow cooker.
Add water to within 1 inch to the top of the meat.
Sprinkle a package of Lipton Onion Dry Soup Mix on top of the meat.
Cook for about 6 hours. Watch the water level.
Remove and shred meat.
Serve with Broccoli Cheese and rice, and a baked potato.
We usually had this for Sunday dinner after church.
Our youngest son named it Church Meat. The name has stuck for over 25 years. And when our children come home for vacation, visits, or holidays, we always fix Church Meat!
Enjoy! We still do!
There are so many great dishes you can make in a slow cooker. I put a beef roast and the potato's and the carrots and onions in with it to cook all day and you have a slammin meal. I also love country style ribs with BBQ sauce cooking all day! There is a really bunch of great things. Meatballs for hoogies is another one of my favorites! Good luck!
lamb hotpot, gammon, beef stew, vegetable stew
Roast with garlic cloves inserted into it.
Cheaper cuts of meat are well suited to slow cooking. ground beef is a good choice, as in chili and spaghetti sauces, but it has to be browned in a pan before you put it in the slow cooker.
Have fun! Good Luck with all the recipes you are going to find!
I make everything in my slow cooker from beef roast cooked in wine and broth w/ veggies to pork roast cooked in veg broth and seasoning and veggies, to meatballs, to chicken w/ rice and cheese sauce. It's a great source for dinner when you work or are on the go all day. Get creative, if you can make it on the stove, you can make it in a slow cooker. I even put my meat in there to cook all day and then make burritos or tacos later.
If you're feeling adverturous,
road-kill stew is always a crowd pleaser.
just about any meat and veg surprised you did not get a recipe book with the slow cooker.
Beef stew is good in a slow cooker.
Beef is great. Use a roast. Put in vegies, spices and your roast and some water. You'll love it! I loved this when I had my slow cooker. It was great. Lamb is also good in a slow cooker as is certain types of pork. All done pretty much the same way.
pot roast and veggies.
Beef stew is great in the slow cooker!
Go to bettercrocker.com
and check out the crock pot or slow cooker recipes they have. Also tasteofhome.com
you cannot beat a lamb or beef curry cooked in a slow cooker.
My mom uses the slow cooker to make beef stew... with carrots, onions, and noodles
hi you can chop up some carrots and put in a bacon joint, and instead of water use a veg stock cube.. boiled bacon and carrots just open a tin of pease pud and dins ready
You can use most meats, a beef stew is always nice or a Pork Roast. below is a link to some good recipes =)
What is a quick and easy recipe for making curry with rice and chicken?
Quick and Easy.What is a quick and easy recipe for making curry with rice and chicken?
((Chicken Curry With Rice Recipe)) ,`)
Ingredients:
鈥? pound chicken breasts, boneless, skinless
鈥? potatoes
鈥? red onion
鈥? tablespoons oil for stir-frying
鈥? tablespoons curry paste (traditional Indian yellow curry paste is best)
鈥?/4 cup chicken broth
鈥? teaspoon granulated sugar
鈥alt and pepper, to taste
鈥? cup long-grained rice
鈥?/2 teaspoon ground coriander, or to taste
Directions:
1.Chop the chicken into 1 1/2 inch pieces. Peel the potates and red onion. Cut into pieces approximately the same size as the chicken.
2.Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant (about 2 minutes). Add the chicken and potato and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
3.Add the chicken broth, sugar, salt, and pepper, cover, and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
4.While the chicken is simmering, cook the rice. In a medium saucepan, bring the rice and 1 1/2 cups water to a boil, uncovered, at medium heat. Turn the heat down to medium low. Cook the rice, partially covered, until the water is absorbed and you can see holes or ';craters'; in the rice. Turn the heat down to low, cover tightly and simmer for another 15 minutes.
5.Taste the curried chicken and adjust the seasoning if desired. Serve hot over rice. Sprinkle the ground coriander over top.
6.Variations
7.Traditionally, the dish is made with a whole cut up chicken, with the bones left in..What is a quick and easy recipe for making curry with rice and chicken?
Can coconut milk , curry powder , chix cut into small bite sized pieces , some light fresh vegs or herbs (basil ) Jasimin Rice
((Chicken Curry With Rice Recipe)) ,`)
Ingredients:
鈥? pound chicken breasts, boneless, skinless
鈥? potatoes
鈥? red onion
鈥? tablespoons oil for stir-frying
鈥? tablespoons curry paste (traditional Indian yellow curry paste is best)
鈥?/4 cup chicken broth
鈥? teaspoon granulated sugar
鈥alt and pepper, to taste
鈥? cup long-grained rice
鈥?/2 teaspoon ground coriander, or to taste
Directions:
1.Chop the chicken into 1 1/2 inch pieces. Peel the potates and red onion. Cut into pieces approximately the same size as the chicken.
2.Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant (about 2 minutes). Add the chicken and potato and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
3.Add the chicken broth, sugar, salt, and pepper, cover, and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
4.While the chicken is simmering, cook the rice. In a medium saucepan, bring the rice and 1 1/2 cups water to a boil, uncovered, at medium heat. Turn the heat down to medium low. Cook the rice, partially covered, until the water is absorbed and you can see holes or ';craters'; in the rice. Turn the heat down to low, cover tightly and simmer for another 15 minutes.
5.Taste the curried chicken and adjust the seasoning if desired. Serve hot over rice. Sprinkle the ground coriander over top.
6.Variations
7.Traditionally, the dish is made with a whole cut up chicken, with the bones left in..What is a quick and easy recipe for making curry with rice and chicken?
Can coconut milk , curry powder , chix cut into small bite sized pieces , some light fresh vegs or herbs (basil ) Jasimin Rice
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