GIMME THE CHICKEN!What is a good recipe for general tso's chicken?
OMG this is my favorite!!!
GENERAL TSAO'S CHICKEN
Marinade:
3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions.
Allow to stand for 20 to 30 minutes, turning occasionally.
Sauce:
1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped
Mix sauce ingredients well in a small bowl.
Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.
Pour in sauce and stir fry for one minute.
In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.
Serve chicken garnished with a sprinkling of peanuts.What is a good recipe for general tso's chicken?
go to www.recipegoldmine.com I am pretty sure they have a recipe for it and it sounds like a good one.
General Tsao's Chicken:
INGREDIENTS
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG)
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried
DIRECTIONS
To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
This recipe sounds delicious.
General Tso's Chicken
3 lbs boneless skinless chicken breasts, cut into chunks
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
2 cups green onions, sliced
8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
1. Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.
2. Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.
3. Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy.
4. Drain on paper towels. Repeating until all chicken is fried.
5. Place a small amount of oil in wok or large skillet and heat to 400 degrees.
6. Add green onions and hot peppers and stir fry about 30 seconds.
7. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
8. Add chicken to sauce in wok, and cook until all is hot and bubbly.
9. Serve over rice.
http://www.recipezaar.com/164706
Thursday, December 31, 2009
Anybody have a true and tried fried chicken recipe?
Buttermilk Fried Chicken
1 chicken, cut up
salt and pepper, to taste
1 cup flour
1 cup buttermilk
vegetable oil for frying
Wash chicken and pat dry.
Sprinkle chicken with salt and pepper.
Coat on all sides with flour.
Dip chicken pieces in buttermilk and then again in flour.
Heat about 1 1/4-inches of vegetable oil in a deep heavy skillet.
Cook chicken in hot oil, about 20 to 30 minutes, turning once.
Drain chicken pieces on white paper towels.
Serves 4.
Keywords:
Chicken, Main Dish, Six Ingredients or Less
Source
Six Ingredients or Less
Servings/Yield
4 servings
Rating
DifficultyAnybody have a true and tried fried chicken recipe?
Fried Chicken Ingredients
Fresh, cut-up chicken
2 cups flour
1 tablespoon salt
1/2 tablespoon black pepper
1 whole egg
3/4 cup milk
Cooking oil as required
Fried Chicken Directions
1. Using a large frying pan (cast iron works best), fill with enough cooking oil to cover at least half the thickness of the chicken (about 3 inches oil depth in the pan minimum).
2. Place frying pan on stove top burner on medium-high heat
3. In a medium size mixing bowl, combine egg and milk, mix well
4. On a large plate, combine flour, salt, pepper, mix well
5. Wash chicken parts, pat dry.
6. Dip each chicken part in the egg-milk wash, then roll in flour mix to coat on all sides
7. Check oil temperature (place handle of wooden spoon in oil. You should get bubbles rising around the handle immediately.)
8. Place chicken parts in frying pan (should not be touching each other)
9. Fry chicken on first side 1 minute then turn to other side for 1 minute
10. REDUCE HEAT TO MEDIUM
11. Continue to fry on each side until golden brown
Should take about 5-7 minutes first side and 4-5 minutes other side
Tip: Even though you have a golden brown crust on the outside, the inside of the thicker pieces may not be fully cooked, especially if you are using frozen chicken which you defrosted. When you have a golden crust, cut deep into one of the thickest pieces with a sharp knife and observe for any pink coloring. If pink (or red) continue cooking (reduce heat slightly). There should be no pink!
Tip 2: Be sure the oil is hot before placing chicken in the pan. The first few minutes of frying is what seals in the flavor and gives a good crust. If the oil is not hot you will not accomplish either. Use the wooden handle test in step 7 to make sure oil is hot enough before adding chicken.
Refrigerate leftovers for up to 2 days. Although it will lose it's crunchiness, cold fried chicken is very tasty the next day. I would not re-heat it. I like it served cold the next day.
**************************************鈥?br>
There are hundreds of recipes for southern fried chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussions of ';real'; southern fried chicken can start some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, some in butter, others in lard or bacon grease.
The recipe in ';The Foxfire Book of Appalachian Cookery'; recommends browning before covering, then frying slowly and turning frequently. Camille Glenn, in ';The Heritage of Southern Cooking'; states that chicken is not dipped in milk, crumbs, or batter, simply flour, while the recipe in ';Bill Neal's Southern Cooking'; requires a soaking in buttermilk. James Villas, in ';American Taste,'; soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. The few things everyone seems to agree on are that the skillet has to be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that fried chicken should be eaten with the fingers.
**************************************鈥?br>
A New York Soul Food Classic. Emeril and Sylvia make the best Southern fried chicken ever!
Ingredients
# One 3 1/2-pound chicken, cut into eighths
# 1 1/2 teaspoon salt
# 1 1/4 teaspoon freshly ground black pepper, divided
# 1/2 teaspoon garlic powder
# 1/4 teaspoon paprika
# 1 cup vegetable oil
Directions
1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes 鈥?or, even better, overnight 鈥?in the refrigerator.
2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.
3. In a large skillet
, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.
4. Remove from the skillet and drain on paper towels before serving.
Recipe copyright Sylvia Woods漏1999; from Sylvia's Family Soul Food Cookbook漏 1999 by William MorrowAnybody have a true and tried fried chicken recipe?
Here is some technique tips:
- Brine the pieces of chicken for 30 minutes. Or soak for several hours in buttermilk.
- Moisten chicken then apply spices like Paprika, salt, peper.
- Dredge chicken in flour and : REST FOR 4 MINUTES. This allows the flour to setup so the crust sticks.
You can cook the chicken in the oil the whole way - but try this: Brown the chicken and transfer to a baking dish. Pop into a 400 degree oven for 30 minutes to finish up.
1 chicken, cut up
salt and pepper, to taste
1 cup flour
1 cup buttermilk
vegetable oil for frying
Wash chicken and pat dry.
Sprinkle chicken with salt and pepper.
Coat on all sides with flour.
Dip chicken pieces in buttermilk and then again in flour.
Heat about 1 1/4-inches of vegetable oil in a deep heavy skillet.
Cook chicken in hot oil, about 20 to 30 minutes, turning once.
Drain chicken pieces on white paper towels.
Serves 4.
Keywords:
Chicken, Main Dish, Six Ingredients or Less
Source
Six Ingredients or Less
Servings/Yield
4 servings
Rating
DifficultyAnybody have a true and tried fried chicken recipe?
Fried Chicken Ingredients
Fresh, cut-up chicken
2 cups flour
1 tablespoon salt
1/2 tablespoon black pepper
1 whole egg
3/4 cup milk
Cooking oil as required
Fried Chicken Directions
1. Using a large frying pan (cast iron works best), fill with enough cooking oil to cover at least half the thickness of the chicken (about 3 inches oil depth in the pan minimum).
2. Place frying pan on stove top burner on medium-high heat
3. In a medium size mixing bowl, combine egg and milk, mix well
4. On a large plate, combine flour, salt, pepper, mix well
5. Wash chicken parts, pat dry.
6. Dip each chicken part in the egg-milk wash, then roll in flour mix to coat on all sides
7. Check oil temperature (place handle of wooden spoon in oil. You should get bubbles rising around the handle immediately.)
8. Place chicken parts in frying pan (should not be touching each other)
9. Fry chicken on first side 1 minute then turn to other side for 1 minute
10. REDUCE HEAT TO MEDIUM
11. Continue to fry on each side until golden brown
Should take about 5-7 minutes first side and 4-5 minutes other side
Tip: Even though you have a golden brown crust on the outside, the inside of the thicker pieces may not be fully cooked, especially if you are using frozen chicken which you defrosted. When you have a golden crust, cut deep into one of the thickest pieces with a sharp knife and observe for any pink coloring. If pink (or red) continue cooking (reduce heat slightly). There should be no pink!
Tip 2: Be sure the oil is hot before placing chicken in the pan. The first few minutes of frying is what seals in the flavor and gives a good crust. If the oil is not hot you will not accomplish either. Use the wooden handle test in step 7 to make sure oil is hot enough before adding chicken.
Refrigerate leftovers for up to 2 days. Although it will lose it's crunchiness, cold fried chicken is very tasty the next day. I would not re-heat it. I like it served cold the next day.
**************************************鈥?br>
There are hundreds of recipes for southern fried chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussions of ';real'; southern fried chicken can start some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, some in butter, others in lard or bacon grease.
The recipe in ';The Foxfire Book of Appalachian Cookery'; recommends browning before covering, then frying slowly and turning frequently. Camille Glenn, in ';The Heritage of Southern Cooking'; states that chicken is not dipped in milk, crumbs, or batter, simply flour, while the recipe in ';Bill Neal's Southern Cooking'; requires a soaking in buttermilk. James Villas, in ';American Taste,'; soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. The few things everyone seems to agree on are that the skillet has to be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that fried chicken should be eaten with the fingers.
**************************************鈥?br>
A New York Soul Food Classic. Emeril and Sylvia make the best Southern fried chicken ever!
Ingredients
# One 3 1/2-pound chicken, cut into eighths
# 1 1/2 teaspoon salt
# 1 1/4 teaspoon freshly ground black pepper, divided
# 1/2 teaspoon garlic powder
# 1/4 teaspoon paprika
# 1 cup vegetable oil
Directions
1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes 鈥?or, even better, overnight 鈥?in the refrigerator.
2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.
3. In a large skillet
, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.
4. Remove from the skillet and drain on paper towels before serving.
Recipe copyright Sylvia Woods漏1999; from Sylvia's Family Soul Food Cookbook漏 1999 by William MorrowAnybody have a true and tried fried chicken recipe?
Here is some technique tips:
- Brine the pieces of chicken for 30 minutes. Or soak for several hours in buttermilk.
- Moisten chicken then apply spices like Paprika, salt, peper.
- Dredge chicken in flour and : REST FOR 4 MINUTES. This allows the flour to setup so the crust sticks.
You can cook the chicken in the oil the whole way - but try this: Brown the chicken and transfer to a baking dish. Pop into a 400 degree oven for 30 minutes to finish up.
Slow cooker recipe that's original and has chicken?
I am looking for a new dish but all I can find on the next is add this soup and there you go. I want something different, something that is simple to make, has flavor(but not too much because I have picky eaters) and can be put into a slow cooker. If you can't meet my requirements, please don't answer. And no barbeque sauce, please...Slow cooker recipe that's original and has chicken?
Brown Sugar Chicken
2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 up lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
Yields 4 servings.Slow cooker recipe that's original and has chicken?
Stuffed Chicken Breast with Feta, Spinach, and Tomatoes
6 boneless, skinless chicken breasts
8 oz feta cheese (drained)
3 c chopped fresh spinach leaves
1/3 c oil packed sun dried tomatoes, drained and chopped
陆 c oil cured olives, pit in*
1 t minced lemon zest
1 t dried basil, oregano or mint
陆 t garlic powder
1 15 oz can diced tomatoes, including juice
Ground black pepper
*If using pitted olives, add to Crock-Pot in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and using the back of a skillet or tenderizer mallet, pound breast until about 录 inch thick. Repeat with each breast
.
2. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder and pepper in a medium bowl.
3. Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly. Repeat with each breast.
4. Place rolled breasts seam side down in Crock-Pot. Top with canned tomatoes and olives.
5. Cook on Low for 5 1/2 to 6 hours or on High for 4 hours. Serve with rice or polenta if desired.
Have a chicken cut up into pieces. Season with salt, pepper and oregano. Crush some garlic (more or less depending on how you favor garlic in your cooking) and rub it all over the chicken pieces. Drizzle the chicken with enough olive oil to coat. Marinate overnight in the fridge.
Place the chicken in the slow cooker and add to it cubed potatoes and any other vegetables you like. Cook until done.
Bon Apetit!
You might try this one, I tried it the other day after getting it on a forum, and it's the yummiest thing:
the famous mexican crockpot chicken recipe:
Add to the pot:
1 jar salsa
1 can black beans
1 can corn niblets
Stir
Add enough chicken breasts to feed your family 4-6
cook for 2-3 hrs on high or 4-6 on low
an hour before you eat, put in a cut up brick of cream cheese to make the sauce creamier and stir to mix. Serve over rice or in tortillas
I also add a packet of taco seasoning at the very begginning.
or this one:
http://busycooks.about.com/od/chickenrec鈥?/a>
I tried them both and they're favorites of hubby and DD - and for recipe #2, if you don't like couscous, it's just as yummy with noodles or rice.
found a bunch here:
http://busycooks.about.com/od/recipesbyc鈥?/a>alvinarf
Brown Sugar Chicken
2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 up lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper
Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.
Yields 4 servings.Slow cooker recipe that's original and has chicken?
Stuffed Chicken Breast with Feta, Spinach, and Tomatoes
6 boneless, skinless chicken breasts
8 oz feta cheese (drained)
3 c chopped fresh spinach leaves
1/3 c oil packed sun dried tomatoes, drained and chopped
陆 c oil cured olives, pit in*
1 t minced lemon zest
1 t dried basil, oregano or mint
陆 t garlic powder
1 15 oz can diced tomatoes, including juice
Ground black pepper
*If using pitted olives, add to Crock-Pot in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and using the back of a skillet or tenderizer mallet, pound breast until about 录 inch thick. Repeat with each breast
.
2. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder and pepper in a medium bowl.
3. Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly. Repeat with each breast.
4. Place rolled breasts seam side down in Crock-Pot. Top with canned tomatoes and olives.
5. Cook on Low for 5 1/2 to 6 hours or on High for 4 hours. Serve with rice or polenta if desired.
Have a chicken cut up into pieces. Season with salt, pepper and oregano. Crush some garlic (more or less depending on how you favor garlic in your cooking) and rub it all over the chicken pieces. Drizzle the chicken with enough olive oil to coat. Marinate overnight in the fridge.
Place the chicken in the slow cooker and add to it cubed potatoes and any other vegetables you like. Cook until done.
Bon Apetit!
You might try this one, I tried it the other day after getting it on a forum, and it's the yummiest thing:
the famous mexican crockpot chicken recipe:
Add to the pot:
1 jar salsa
1 can black beans
1 can corn niblets
Stir
Add enough chicken breasts to feed your family 4-6
cook for 2-3 hrs on high or 4-6 on low
an hour before you eat, put in a cut up brick of cream cheese to make the sauce creamier and stir to mix. Serve over rice or in tortillas
I also add a packet of taco seasoning at the very begginning.
or this one:
http://busycooks.about.com/od/chickenrec鈥?/a>
I tried them both and they're favorites of hubby and DD - and for recipe #2, if you don't like couscous, it's just as yummy with noodles or rice.
found a bunch here:
http://busycooks.about.com/od/recipesbyc鈥?/a>
Last weeks episode of B.H & Gardens (rerun) they made Fried Chicken, anyone have the recipe?
This recipe was made with Lemon and Rosemary and had a Corn and Spanish Onion Salad accompanying it. I think the recipe came from the December 2006 issue and would dearly love to get hold of it.Last weeks episode of B.H %26amp; Gardens (rerun) they made Fried Chicken, anyone have the recipe?
maybe on bhg.com website.might find it there.
maybe on bhg.com website.might find it there.
Can anyone help with a recipe for homemade chicken noodle soup made from scratch???
thanks for your replyCan anyone help with a recipe for homemade chicken noodle soup made from scratch???
1 cup chopped celery
1 cup chopped onion
1/4 cup butter/margarine
12 cups water
1 cup diced carrots
3 chicken bouillon cubes
1/2 tsp. pepper
1/2 tsp dried marjoram(optional)
1 bay leaf
4 cups cut up cooked chicken
half 12 oz. pkg. medium egg noodles
1 tbl. chopped parsley
cook onion and celery in butter until tender. Add water, carrots, bouillon, marjaram, pepper and bay leaf. Bring to boil, reduce heat , cover, and simmer 30 minutes.Stir in chicken, noodles and parsley, Cook until noodles are tender, around 10 minutes.
Instead of cooked chicken use a whole chicken in step 2 by cooking it 45-60 minutes, deboning and returning to broth.
If you want homemade noodles;\2 cups flour
2 egg yolks, beaten
1 egg, beaten
1/3 cup water
1 tsp. oil or olive oil
In a large bowl stir togetherr 1-3/4 cups flour and 1/2 tsp. salt. Make a well in middle of flour mixture. In small bowl beat togethe egg yolks and 1 whole egg. Add water and oil. Add to flour mixture;mix well. Turn dough out on to a floured surface. Knead untril smooth and elastic (8-10 min.) Cover and let rise 10 minutes.Roll dough out to 1/4 '; thickness. Let stand 20 minutes. cut noodle strips. Add to boiling broth and cook until noodles are done.
Enjoy!Can anyone help with a recipe for homemade chicken noodle soup made from scratch???
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys
Chunky Chicken Noodle Soup
1/2 cup diced carrots
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter or margarine
6 cups chicken broth
1 1/2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley
In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.
INGREDIENTS
1 (2 to 3 pound) chicken
2 1/2 quarts water
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/2 medium onion, chopped
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 1/2 cups uncooked fine noodles
DIRECTIONS
In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.
I like cooking a whole chicken with stuffing, and coat the chicken with: olive oil oregano, parsley, fresh garlic, celery salt, onion powder and black pepper. Mix these together and rub over the chicken. Cook and enjoy the first of three meals.
After picking off the extra chicken meat and setting aside in the refrigerator: put chicken bones - all of them - back into a stock pot and cover with cold water. Add more herbs, same ones from above, and chopped carrots, onions and celery. Cook till meat falls off bones.
Cool and strain chicken and bones. Pick chicken out and refrigerate. Put broth (keep in stock pot) in refrigerator. Next day, remove excess fat from top of chilled broth.
Return stock pot to stove, heat slowly, add natural chicken broth (I prefer box style with no msg or preservatives). Add rest of chicken stored in refrigerator. Bring to almost a boil, add noodles, cook to desired tenderness. Add salt and pepper to taste.
It sounds like a lot of work, yet I get three meals out of this. There is usually plenty of chicken for two meals, and plenty for the soup. Sometimes I add the gravy to the soup if there is any leftover.
Cook once a week and get three meals - worth the effort. Enjoy and experiment with herbs, fresh and dried!
Get a large pot and fill it 85% of the way with hot water. Put it on the stove on medium heat. Add 1/2 stick of butter and 1 whole chicken (if you don't have a whole chicken, 3-4 chicken leg quarters will work just as well--you need the skin for flavor). Add diced celery, garlic, and season salt (to your own preferences). Bring to a boil. Let it simmer for about 2 hours or until chicken is cooked thouroughly. Make sure that you keep the pot full of water--you may have to add water a couple of times due to evaporation. After the chicken is done cooking, set the chicken on a platter to cool and pour the broth into a bowl through a strainer to remove celery and pieces of chicken that may have fallen off. Put the broth back in the pot and put the pot on the stove. Add your noodles to the broth after it comes to a boil. I use the frozen egg noodles (same aisle as frozen rolls), but you can use the dry egg noodles. While the noodles are cooking, de-bone the chicken and remove all of the skin and unedible parts (bones, veins, joints, etc. Break the chicken up into bite size pieces and return to the pot. Make a thickening agent out of 3 heaping tablespoons of flour (not the self rising) and 1 cup of hot water. Mix it well. Add to soup by pouring through a strainer (so that there are no lumps) and stir very well. Let it simmer for about 10 minutes. If it is to the desired thickness, then it is ready; if you want it thicker--do the previous step again. Add salt to taste (very easy to over or under salt-if you oversalt, wash a potato, cut it in half and put in the soup to absorb some of the salt). I serve my chicken soup with mashed potatoes and corn (on the side or mixed all together--either way it is delicous!). Good luck! I hope I helped. If you have questions about this recipe, feel free to contact me!
Here is an easy one.
5 Cans Chicken Broth
2 tablespoons Butter/Marg
1 tablespoon Olive Oil
2 Ribs Celery Diced
1 whole yellow onion diced
1 carrot pealed and diced
2 cups diced raw chicken
One package Egg Noodles
Salt, Pepper, Garlic, Thyme, Parsley
In large pot or Dutch Oven saute Celery, Onion and Carrot in butter/oil until glossy and not quite soft, add chicken broth, chicken and seasoning. Bring to a boil, lower heat to a very low simmer with lid on for 20 minutes.
Bring to a boil again, add noodles and cook according to package directions.
Serve!
what ever recipe you choose, if you want your chicken to taste like chicken, roast the bird in the oven first. when it cools off, remove the meat, and make your broth/stock from the carcass. i know it is a little extra work, but boiled chicken tastes like rubber, and you will get that nasty protein foam in your broth.
This looks like a good one. Very basic and easy:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Comforting Chicken Noodle Soup
Ingredients:
2 quarts water
8 chicken bouillon cubes
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream
Minced fresh parsley
Directions:
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts).
Chicken Noodle Soup
Ingredients:
1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles
Directions:
In a large kettle, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.
Strain broth and skim fat; return broth to kettle. Add salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings.
Mom's Chicken Noodle Soup
Ingredients:
1 broiler/fryer chicken (2 to 3 pounds), cut up
2 quarts water
1 onion, chopped
2 chicken bouillon cubes
2 celery stalks, diced
2 carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk
Directions:
In a large kettle, cook chicken in water. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. Meanwhile, for noodles, place flour on a bread board or countertop and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, fold flour into wet ingredients until dough can be rolled into a ball. Knead for 5-6 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in. wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 4-6 servings (1-1/2 qts.).
Best Chicken Noodle Soup
Ingredients:
1 tablespoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
2 teaspoons seasoned salt
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
5 cups chicken broth
2-1/4 cups sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 teaspoon pepper
NOODLES:
2-1/2 cups all-purpose flour, divided
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil
Directions:
Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Cover and bake at 350掳 for 1-1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cool chicken; debone and cut into chunks. Cover and refrigerate chicken.
In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes.
Meanwhile, for noodles, set aside 1/3 cup of flour. Combine salt and remaining flour in a bowl. Beat eggs, milk and oil; stir into dry ingredients. Sprinkle kneading surface with reserved flour; knead dough until smooth. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width. Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until almost tender. Add chicken; heat through. Yield: 10 servings (2-3/4 quarts).
1 cup chopped celery
1 cup chopped onion
1/4 cup butter/margarine
12 cups water
1 cup diced carrots
3 chicken bouillon cubes
1/2 tsp. pepper
1/2 tsp dried marjoram(optional)
1 bay leaf
4 cups cut up cooked chicken
half 12 oz. pkg. medium egg noodles
1 tbl. chopped parsley
cook onion and celery in butter until tender. Add water, carrots, bouillon, marjaram, pepper and bay leaf. Bring to boil, reduce heat , cover, and simmer 30 minutes.Stir in chicken, noodles and parsley, Cook until noodles are tender, around 10 minutes.
Instead of cooked chicken use a whole chicken in step 2 by cooking it 45-60 minutes, deboning and returning to broth.
If you want homemade noodles;\2 cups flour
2 egg yolks, beaten
1 egg, beaten
1/3 cup water
1 tsp. oil or olive oil
In a large bowl stir togetherr 1-3/4 cups flour and 1/2 tsp. salt. Make a well in middle of flour mixture. In small bowl beat togethe egg yolks and 1 whole egg. Add water and oil. Add to flour mixture;mix well. Turn dough out on to a floured surface. Knead untril smooth and elastic (8-10 min.) Cover and let rise 10 minutes.Roll dough out to 1/4 '; thickness. Let stand 20 minutes. cut noodle strips. Add to boiling broth and cook until noodles are done.
Enjoy!Can anyone help with a recipe for homemade chicken noodle soup made from scratch???
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys
Chunky Chicken Noodle Soup
1/2 cup diced carrots
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter or margarine
6 cups chicken broth
1 1/2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley
In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.
INGREDIENTS
1 (2 to 3 pound) chicken
2 1/2 quarts water
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/2 medium onion, chopped
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 1/2 cups uncooked fine noodles
DIRECTIONS
In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.
I like cooking a whole chicken with stuffing, and coat the chicken with: olive oil oregano, parsley, fresh garlic, celery salt, onion powder and black pepper. Mix these together and rub over the chicken. Cook and enjoy the first of three meals.
After picking off the extra chicken meat and setting aside in the refrigerator: put chicken bones - all of them - back into a stock pot and cover with cold water. Add more herbs, same ones from above, and chopped carrots, onions and celery. Cook till meat falls off bones.
Cool and strain chicken and bones. Pick chicken out and refrigerate. Put broth (keep in stock pot) in refrigerator. Next day, remove excess fat from top of chilled broth.
Return stock pot to stove, heat slowly, add natural chicken broth (I prefer box style with no msg or preservatives). Add rest of chicken stored in refrigerator. Bring to almost a boil, add noodles, cook to desired tenderness. Add salt and pepper to taste.
It sounds like a lot of work, yet I get three meals out of this. There is usually plenty of chicken for two meals, and plenty for the soup. Sometimes I add the gravy to the soup if there is any leftover.
Cook once a week and get three meals - worth the effort. Enjoy and experiment with herbs, fresh and dried!
Get a large pot and fill it 85% of the way with hot water. Put it on the stove on medium heat. Add 1/2 stick of butter and 1 whole chicken (if you don't have a whole chicken, 3-4 chicken leg quarters will work just as well--you need the skin for flavor). Add diced celery, garlic, and season salt (to your own preferences). Bring to a boil. Let it simmer for about 2 hours or until chicken is cooked thouroughly. Make sure that you keep the pot full of water--you may have to add water a couple of times due to evaporation. After the chicken is done cooking, set the chicken on a platter to cool and pour the broth into a bowl through a strainer to remove celery and pieces of chicken that may have fallen off. Put the broth back in the pot and put the pot on the stove. Add your noodles to the broth after it comes to a boil. I use the frozen egg noodles (same aisle as frozen rolls), but you can use the dry egg noodles. While the noodles are cooking, de-bone the chicken and remove all of the skin and unedible parts (bones, veins, joints, etc. Break the chicken up into bite size pieces and return to the pot. Make a thickening agent out of 3 heaping tablespoons of flour (not the self rising) and 1 cup of hot water. Mix it well. Add to soup by pouring through a strainer (so that there are no lumps) and stir very well. Let it simmer for about 10 minutes. If it is to the desired thickness, then it is ready; if you want it thicker--do the previous step again. Add salt to taste (very easy to over or under salt-if you oversalt, wash a potato, cut it in half and put in the soup to absorb some of the salt). I serve my chicken soup with mashed potatoes and corn (on the side or mixed all together--either way it is delicous!). Good luck! I hope I helped. If you have questions about this recipe, feel free to contact me!
Here is an easy one.
5 Cans Chicken Broth
2 tablespoons Butter/Marg
1 tablespoon Olive Oil
2 Ribs Celery Diced
1 whole yellow onion diced
1 carrot pealed and diced
2 cups diced raw chicken
One package Egg Noodles
Salt, Pepper, Garlic, Thyme, Parsley
In large pot or Dutch Oven saute Celery, Onion and Carrot in butter/oil until glossy and not quite soft, add chicken broth, chicken and seasoning. Bring to a boil, lower heat to a very low simmer with lid on for 20 minutes.
Bring to a boil again, add noodles and cook according to package directions.
Serve!
what ever recipe you choose, if you want your chicken to taste like chicken, roast the bird in the oven first. when it cools off, remove the meat, and make your broth/stock from the carcass. i know it is a little extra work, but boiled chicken tastes like rubber, and you will get that nasty protein foam in your broth.
This looks like a good one. Very basic and easy:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Comforting Chicken Noodle Soup
Ingredients:
2 quarts water
8 chicken bouillon cubes
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream
Minced fresh parsley
Directions:
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts).
Chicken Noodle Soup
Ingredients:
1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles
Directions:
In a large kettle, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.
Strain broth and skim fat; return broth to kettle. Add salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings.
Mom's Chicken Noodle Soup
Ingredients:
1 broiler/fryer chicken (2 to 3 pounds), cut up
2 quarts water
1 onion, chopped
2 chicken bouillon cubes
2 celery stalks, diced
2 carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk
Directions:
In a large kettle, cook chicken in water. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. Meanwhile, for noodles, place flour on a bread board or countertop and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, fold flour into wet ingredients until dough can be rolled into a ball. Knead for 5-6 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in. wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 4-6 servings (1-1/2 qts.).
Best Chicken Noodle Soup
Ingredients:
1 tablespoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
2 teaspoons seasoned salt
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
5 cups chicken broth
2-1/4 cups sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 teaspoon pepper
NOODLES:
2-1/2 cups all-purpose flour, divided
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil
Directions:
Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Cover and bake at 350掳 for 1-1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cool chicken; debone and cut into chunks. Cover and refrigerate chicken.
In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes.
Meanwhile, for noodles, set aside 1/3 cup of flour. Combine salt and remaining flour in a bowl. Beat eggs, milk and oil; stir into dry ingredients. Sprinkle kneading surface with reserved flour; knead dough until smooth. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width. Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until almost tender. Add chicken; heat through. Yield: 10 servings (2-3/4 quarts).
Good beef or chicken recipe!?
i am making a romantich dinner for my boyfriend and haven't found a good recipe yet.
not on the grill please. more like an oven dish or something.
preferrably beef.
please and thank you!Good beef or chicken recipe!?
There are now wonderful foods in the supermarkets that are good, easy, and some are quick. Don't be shy in asking a clerk to help you.
Save the following for future use or when you need something FAST.
.
1. How to Cook in Foil-videos:
http://www.kraftfoods.com/kf/cookingscho…
.
2. Dinner Recipes-videos:
http://www.kraftfoods.com/kf/CookingScho…
.
3. Favorite Recipes:
http://www.fbnr.com/finder/searchlists/1…
.
Take a look at these chicken recipes:
http://www.campbellsoup.com/Supper_Bakes…
.
20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh…
.
Microwave Cooking:
http://www.cdkitchen.com/recipes/cat/111…
.
From YahooAnswers - ';Average Joe'; recipes with pictures to guide you:
http://www.averagejoecooking.com/recipes…
.
4. In a rush? Check out the PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. You will find these packages near the meat section, they are not frozen. Ask a clerk for help in finding them.
Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes which can all be found in the freezer section or on shelves.
.
5. Desserts of all types can be found in the bakeries, in the freezer sections, or on the shelves. And don't forget there is always ice cream to depend on.
.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat into the crock-pot in the morning and it slowly cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, and at department stores. BE SURE to read the booklet that comes with the crock-pot.
.
Beef Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/beef-…
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick…
.
TEXAS crock pot recipes:
http://www.texascook.com/crockpot/
.
7. In a hurry or on your way home from work? Pick up a roasted chicken that you can buy in the deli section. Or baked ham, or roast beef. Some have fried chicken.
They also have side dishes such as veggies, salads, desserts, etc.
.
8. Frozen dinners are a good choice and are on hand in your freezer for a quick meal. Always buy the top brands for delicious flavors. Add a side dish of vegetables, a salad or fruit salad. Desserts can be bought in the bakery or frozen sections of your grocery store.
.
9. Sauces (not juices) such as Italian, clam, Alfredo come in jars and cans, just pour them onto cooked pasta.
By the way, a 12oz package of pasta will make 6 cups of cooked pasta.
.
10. Quick put together desserts:
.
Sweetened Condensed Milk videos-turn on your sound:
http://eaglebrand.com/videos.asp?v=fudge…
**********************************
Chocolate Passion Bowl (video):
http://www.kraftfoods.com/kf/cookingscho…
**********************************
8 MINUTE STRAWBERRY CHEESECAKE
Click this link:
http://www.cooks.com/rec/doc/0,1813,1521…
*********************************
Look for the ready to eat cheesecake tubs. You can make a quick cheese cake or spread onto graham crackers:
*********************************
FROZEN PEANUT BUTTER PIE-no bake
http://www.cooks.com/rec/view/0,1937,150…
***********************************
Video - Pie Crust, How to Make and Bake:
http://www.cooking.com/recipes/videos.as…
***********************************
Microwave Dessert recipes:
http://www.cdkitchen.com/recipes/cat/113…
***********************************
11. Tossed Salad (video):
http://www.5min.com/Video/How-to-make-th…
.
Caesar Salad - chef style (video):
http://www.ifoods.tv/site/video.jsp?vide…
.
Quick five minute Caesar Salad (video):
http://www.5min.com/Video/How-to-make-a-…
.
12. Guacamole Dip video (peppers can be left out if you wish):
http://www.5min.com/Video/how-to-make-gu…
.
14. Malaysia Recipes, click this link:
http://www.chef-wan.com.my/index.php?pag…
.
15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make…
.
16. Pre-packaged noodles with spices, click this link for recipes:
http://www.budget101.com/ramen_noodle_re…
.
17. Look through these chicken %26amp; pasta recipes:
http://www.thatsmyhome.com/chickencoop/p…
18. Southern Fried Chicken - Video (after short ad):
http://video.about.com/southernfood/Sout…
19. Pulled Pork - Video (after short ad):
http://video.about.com/southernfood/Croc…
20. Seafood Recipes:
http://allrecipes.com/Recipes/Seafood/Ma…Good beef or chicken recipe!?
pot roast with dill cream sauce and sour cream mashed potatoes and asparagus.
Ingredients
* 5 lb bonless rolled chuck roast
* 2 tb unbleached flour
* 1 tb cooking oil
* 1/2 ts salt
* 1/4 ts pepper
* 3/4 c water
* 1 ea clove garlic, pressed
* 2 ea small onions, chopped
* 1/2 c tomato sauce
* 1 ea bay leaf
* 1/8 ts thyme leaves
* 1/2 lb fresh mushrooms, sliced
* 2 tb butter
* 1 c dairy sour cream
* 1 hot buttered noodles
* 1 paprika
* potatoes (instant to save time)
* 1 pkg asparagus
Directions
Dredge pot-roast in flour; brown all sides in cooking oil in large skillet.
Slip rack under meat (if avaliable); sprinkle with salt and pepper.
Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
Cook sliced mushrooms in butter in small frying-pan until tender and golden.
When meat is tender, remove to cutting board. Remove bay leaf.
Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass the cream sauce separately
break ends off asparagus. boil a pot of water with a little salt and butter, and add asparagus after pot starts to boil, so they remain crispy. cook until bright green.
cook mashed potatoes as directed, add sour cream, salt and pepper to taste. garnish with chives and cream sauce.
Beef Stroganoff
INGREDIENTS
1 pound sirloin steak, cut into bite size strips
1 onion, chopped
1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups fat free sour cream
1 (8 ounce) package egg noodles
DIRECTIONS
Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Easy Chicken Stew
NGREDIENTS
1/2 cup butter
1 (4 pound) whole chicken, cut into pieces
1 pinch salt and pepper to taste
2 (14 ounce) cans chicken broth
2 cups water
2 cubes chicken bouillon
16 ounces sour cream
DIRECTIONS
Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.
Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.
Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.
Suggestions:
(I’ve not made this one yet)
EASY BEEF STROGANOFF
Ingredients:
3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt %26amp; pepper, to taste
Instructions:
In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.
Hamburger Casserole/Pie
1 lb. ground beef
1 pkg.dry Onion Soup mix
3 oz. tomato paste
1 cup Cheese Crumbles
1 4oz. container egg substitute
1 box Jiffy Corn Muffin mix
1.) Mix hamburger %26amp; onion soup mix in skillet and cook until meat is
no longer pink. Add tomato paste and simmer for 5 minutes. Strain
excess drippings from meat mixture.
2.)Meanwhile mix corn muffin mix as directed and spread a thin layer
in a 8'; square cake pan. Set remaining mixture aside.
3.)Sprinkle with 1/2 cup cheese crumbles.
4.)Add meat mixture and spread evenly.
5.)Sprinkle remaining cheese over meat mixture
6.)Pour egg substitute over meat %26amp; cheese mixture.
7.)Spread top with remaining muffin mix %26amp; bake 25 minutes at 350
degrees or until golden brown.
This was something I came up with (experimental) to use hamburger in another way.
Cooking for 2 and don’t want a lot of left-overs….even though I had some….put in freezer for another meal later.
Getting tired of burgers....meatloaf....chili.....etc....…
something my husband might like. (which he did)....with ingredients I
had on hand. Could propably serve with sour cream and/or salsa.
Thought about using Taco Seasoning %26amp; salsa....but didn't think he
would like it as well. (Next time, maybe.)
This would probably fit in a pie pan. I used a foil cake pan (bought
at Dollar Tree...(almost an 8” square pan)…throw away when empty....easy clean-up).
Old Settler's Beans
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.
ADD:
16 oz.can Red Kidney Beans (drained)
24 oz. can Pork %26amp; Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard
Mix Thoroughly !
Cook in a crock pot until...hot...hot...hot!
Stuffed Peppers for 2
(Can be doubled, tripled..etc.)
Mix together:
1/2 lb.Hamburger (or gr. turkey)
a pkg. of onion soup mix
3/4 of 1 small can tomato paste.
1/2 cup rice
Prepare peppers.....cut off top and take out seeds.
Fill with meat mixture. Place in an oven proof dish/pan that has a lid.
Place any extra meat mixture in bottom of pan or make a couple of patties %26amp; freeze for future use.
Mix remaining tomato paste with can of tomatoes (crushed....diced...etc. whatever you want to use.)
Pour tomato mixture around peppers, cover and bake in 375 degree oven for 1 hour.
Serve with cornbread or garlic bread.
Poor Man’s Swiss Steak
(can be doubled. Etc.)
Mix: 1 lb. hamburger
1 cup cornflakes
salt %26amp; pepper to taste
small amount dices onion
Spread in a square baking pan.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.
';Corny Beanie Weenies.';
(from a country preacher in Mississippi…wife %26amp; 2 teenage sons)
Mix one can of good baked beans
We use a good sized can of beans (14-16 ounces, I think) and
get a kind that we like (maybe with brown sugar, onion, and bacon).
There are several kinds of good baked beans.
and a package of Oscar Meier Weiners (all sliced up).
with a can of whole kernel corn (drained)
Any way, heat up these three ingredients, and serve with brown bread
(maybe toasted ?) and a glass of milk.
It doesn't get any easier than this, and is suprisingly good!
Pattsywattsy notes:
1.)Might put ingredients in a casserole dish and top with corn muffin mix.
2.)Use a pound of cooked gr. beef or gr. turkey or cooked Jimmy Dean w/sage sausage or some smoked sausage.
(Rename ….???)
COLA CHICKEN
(And more variations of recipe)
(My favorite: Wings or Ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot
sauce....presto ';Hot
Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small
jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be
messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed
Salsa %26amp; Catsup (before I realized I was supposed to leave out
the catsup) %26amp; Cola........still turned out really tasty (to me)...might
be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
How about using the little cocktail weiners/sausages?
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup %26amp; 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.
Serve over noodles or rice or dressing....or???
not on the grill please. more like an oven dish or something.
preferrably beef.
please and thank you!Good beef or chicken recipe!?
There are now wonderful foods in the supermarkets that are good, easy, and some are quick. Don't be shy in asking a clerk to help you.
Save the following for future use or when you need something FAST.
.
1. How to Cook in Foil-videos:
http://www.kraftfoods.com/kf/cookingscho…
.
2. Dinner Recipes-videos:
http://www.kraftfoods.com/kf/CookingScho…
.
3. Favorite Recipes:
http://www.fbnr.com/finder/searchlists/1…
.
Take a look at these chicken recipes:
http://www.campbellsoup.com/Supper_Bakes…
.
20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh…
.
Microwave Cooking:
http://www.cdkitchen.com/recipes/cat/111…
.
From YahooAnswers - ';Average Joe'; recipes with pictures to guide you:
http://www.averagejoecooking.com/recipes…
.
4. In a rush? Check out the PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. You will find these packages near the meat section, they are not frozen. Ask a clerk for help in finding them.
Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes which can all be found in the freezer section or on shelves.
.
5. Desserts of all types can be found in the bakeries, in the freezer sections, or on the shelves. And don't forget there is always ice cream to depend on.
.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat into the crock-pot in the morning and it slowly cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, and at department stores. BE SURE to read the booklet that comes with the crock-pot.
.
Beef Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/beef-…
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick…
.
TEXAS crock pot recipes:
http://www.texascook.com/crockpot/
.
7. In a hurry or on your way home from work? Pick up a roasted chicken that you can buy in the deli section. Or baked ham, or roast beef. Some have fried chicken.
They also have side dishes such as veggies, salads, desserts, etc.
.
8. Frozen dinners are a good choice and are on hand in your freezer for a quick meal. Always buy the top brands for delicious flavors. Add a side dish of vegetables, a salad or fruit salad. Desserts can be bought in the bakery or frozen sections of your grocery store.
.
9. Sauces (not juices) such as Italian, clam, Alfredo come in jars and cans, just pour them onto cooked pasta.
By the way, a 12oz package of pasta will make 6 cups of cooked pasta.
.
10. Quick put together desserts:
.
Sweetened Condensed Milk videos-turn on your sound:
http://eaglebrand.com/videos.asp?v=fudge…
**********************************
Chocolate Passion Bowl (video):
http://www.kraftfoods.com/kf/cookingscho…
**********************************
8 MINUTE STRAWBERRY CHEESECAKE
Click this link:
http://www.cooks.com/rec/doc/0,1813,1521…
*********************************
Look for the ready to eat cheesecake tubs. You can make a quick cheese cake or spread onto graham crackers:
*********************************
FROZEN PEANUT BUTTER PIE-no bake
http://www.cooks.com/rec/view/0,1937,150…
***********************************
Video - Pie Crust, How to Make and Bake:
http://www.cooking.com/recipes/videos.as…
***********************************
Microwave Dessert recipes:
http://www.cdkitchen.com/recipes/cat/113…
***********************************
11. Tossed Salad (video):
http://www.5min.com/Video/How-to-make-th…
.
Caesar Salad - chef style (video):
http://www.ifoods.tv/site/video.jsp?vide…
.
Quick five minute Caesar Salad (video):
http://www.5min.com/Video/How-to-make-a-…
.
12. Guacamole Dip video (peppers can be left out if you wish):
http://www.5min.com/Video/how-to-make-gu…
.
14. Malaysia Recipes, click this link:
http://www.chef-wan.com.my/index.php?pag…
.
15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make…
.
16. Pre-packaged noodles with spices, click this link for recipes:
http://www.budget101.com/ramen_noodle_re…
.
17. Look through these chicken %26amp; pasta recipes:
http://www.thatsmyhome.com/chickencoop/p…
18. Southern Fried Chicken - Video (after short ad):
http://video.about.com/southernfood/Sout…
19. Pulled Pork - Video (after short ad):
http://video.about.com/southernfood/Croc…
20. Seafood Recipes:
http://allrecipes.com/Recipes/Seafood/Ma…Good beef or chicken recipe!?
pot roast with dill cream sauce and sour cream mashed potatoes and asparagus.
Ingredients
* 5 lb bonless rolled chuck roast
* 2 tb unbleached flour
* 1 tb cooking oil
* 1/2 ts salt
* 1/4 ts pepper
* 3/4 c water
* 1 ea clove garlic, pressed
* 2 ea small onions, chopped
* 1/2 c tomato sauce
* 1 ea bay leaf
* 1/8 ts thyme leaves
* 1/2 lb fresh mushrooms, sliced
* 2 tb butter
* 1 c dairy sour cream
* 1 hot buttered noodles
* 1 paprika
* potatoes (instant to save time)
* 1 pkg asparagus
Directions
Dredge pot-roast in flour; brown all sides in cooking oil in large skillet.
Slip rack under meat (if avaliable); sprinkle with salt and pepper.
Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
Cook sliced mushrooms in butter in small frying-pan until tender and golden.
When meat is tender, remove to cutting board. Remove bay leaf.
Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass the cream sauce separately
break ends off asparagus. boil a pot of water with a little salt and butter, and add asparagus after pot starts to boil, so they remain crispy. cook until bright green.
cook mashed potatoes as directed, add sour cream, salt and pepper to taste. garnish with chives and cream sauce.
Beef Stroganoff
INGREDIENTS
1 pound sirloin steak, cut into bite size strips
1 onion, chopped
1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups fat free sour cream
1 (8 ounce) package egg noodles
DIRECTIONS
Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Easy Chicken Stew
NGREDIENTS
1/2 cup butter
1 (4 pound) whole chicken, cut into pieces
1 pinch salt and pepper to taste
2 (14 ounce) cans chicken broth
2 cups water
2 cubes chicken bouillon
16 ounces sour cream
DIRECTIONS
Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.
Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.
Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.
Suggestions:
(I’ve not made this one yet)
EASY BEEF STROGANOFF
Ingredients:
3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt %26amp; pepper, to taste
Instructions:
In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.
Hamburger Casserole/Pie
1 lb. ground beef
1 pkg.dry Onion Soup mix
3 oz. tomato paste
1 cup Cheese Crumbles
1 4oz. container egg substitute
1 box Jiffy Corn Muffin mix
1.) Mix hamburger %26amp; onion soup mix in skillet and cook until meat is
no longer pink. Add tomato paste and simmer for 5 minutes. Strain
excess drippings from meat mixture.
2.)Meanwhile mix corn muffin mix as directed and spread a thin layer
in a 8'; square cake pan. Set remaining mixture aside.
3.)Sprinkle with 1/2 cup cheese crumbles.
4.)Add meat mixture and spread evenly.
5.)Sprinkle remaining cheese over meat mixture
6.)Pour egg substitute over meat %26amp; cheese mixture.
7.)Spread top with remaining muffin mix %26amp; bake 25 minutes at 350
degrees or until golden brown.
This was something I came up with (experimental) to use hamburger in another way.
Cooking for 2 and don’t want a lot of left-overs….even though I had some….put in freezer for another meal later.
Getting tired of burgers....meatloaf....chili.....etc....…
something my husband might like. (which he did)....with ingredients I
had on hand. Could propably serve with sour cream and/or salsa.
Thought about using Taco Seasoning %26amp; salsa....but didn't think he
would like it as well. (Next time, maybe.)
This would probably fit in a pie pan. I used a foil cake pan (bought
at Dollar Tree...(almost an 8” square pan)…throw away when empty....easy clean-up).
Old Settler's Beans
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.
ADD:
16 oz.can Red Kidney Beans (drained)
24 oz. can Pork %26amp; Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard
Mix Thoroughly !
Cook in a crock pot until...hot...hot...hot!
Stuffed Peppers for 2
(Can be doubled, tripled..etc.)
Mix together:
1/2 lb.Hamburger (or gr. turkey)
a pkg. of onion soup mix
3/4 of 1 small can tomato paste.
1/2 cup rice
Prepare peppers.....cut off top and take out seeds.
Fill with meat mixture. Place in an oven proof dish/pan that has a lid.
Place any extra meat mixture in bottom of pan or make a couple of patties %26amp; freeze for future use.
Mix remaining tomato paste with can of tomatoes (crushed....diced...etc. whatever you want to use.)
Pour tomato mixture around peppers, cover and bake in 375 degree oven for 1 hour.
Serve with cornbread or garlic bread.
Poor Man’s Swiss Steak
(can be doubled. Etc.)
Mix: 1 lb. hamburger
1 cup cornflakes
salt %26amp; pepper to taste
small amount dices onion
Spread in a square baking pan.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.
';Corny Beanie Weenies.';
(from a country preacher in Mississippi…wife %26amp; 2 teenage sons)
Mix one can of good baked beans
We use a good sized can of beans (14-16 ounces, I think) and
get a kind that we like (maybe with brown sugar, onion, and bacon).
There are several kinds of good baked beans.
and a package of Oscar Meier Weiners (all sliced up).
with a can of whole kernel corn (drained)
Any way, heat up these three ingredients, and serve with brown bread
(maybe toasted ?) and a glass of milk.
It doesn't get any easier than this, and is suprisingly good!
Pattsywattsy notes:
1.)Might put ingredients in a casserole dish and top with corn muffin mix.
2.)Use a pound of cooked gr. beef or gr. turkey or cooked Jimmy Dean w/sage sausage or some smoked sausage.
(Rename ….???)
COLA CHICKEN
(And more variations of recipe)
(My favorite: Wings or Ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot
sauce....presto ';Hot
Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small
jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be
messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed
Salsa %26amp; Catsup (before I realized I was supposed to leave out
the catsup) %26amp; Cola........still turned out really tasty (to me)...might
be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
How about using the little cocktail weiners/sausages?
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup %26amp; 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.
Serve over noodles or rice or dressing....or???
What was the recipe for the 5 minute chicken sandwich on Yahoo's featured news yesterday?
All I could find:
http://food.yahoo.com/
Maybe you can browse a bit.
http://food.yahoo.com/
Maybe you can browse a bit.
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