I remember hearing about someone preparing chicken this way in a book I read. A whole chicken and vegetables were put inside a hollowed out melon of some kind and the baked slowly in the oven. Anyone know an actual recipe for something like that?Anyone know a recipe for a whole chicken baked inside of a melon?
How about this famous Chinese dish:
------ Winter Melon Chicken Soup
1. Take one end of a winter melon, clean the center seeds, stand it up to look like a bowl, the depth is similar to a spaghetti cooking pot, or enough to put whatever meat and vegetables inside. (Slice a little off the bottom so it is flat and stands stably.)
2. Take away the center seeds. Decorate the edge of the melon bowl by cutting zigzag cuts (similar to decorating a pie crust edges.)
3. Put a whole or a half or a quarter or pieces of chicken inside (preferably already washed with boiling water)
4. Add a handful of dried shrimps, a handful of shiitake mushrooms, 10 ginger slices, some green onion, salt, and heated stock or water up to one inch below the edge.
5. Steam for an hour and the soup will be great, and don't forget to scrape the melon with a spoon down into the soup to eat with the chicken.
sample pictures:
http://edu.ocac.gov.tw/culture/chinese/c鈥?/a>
http://gate.tycool.com:82/gate/big5/www.鈥?/a>Anyone know a recipe for a whole chicken baked inside of a melon?
Honestly I don't know of a melon (bsides a watermelon) that could hold a chicken...
I think you will just have to give it a go it that is what you want to eat!!!
Thursday, December 31, 2009
Anyone have a really good recipe for chicken soup. I have my own recipe but looking for something different?
My favorite chicken soup recipe is at the meat site listed below under their free special report. For my favorite different chicken soup is the Spicey Santa Fe Chicken soup listed at the butcher's wife's site :) It's totally yummy topped with sour cream!Anyone have a really good recipe for chicken soup. I have my own recipe but looking for something different?
I like when my momma makes chicken stew
take some chicken and boil it then let it cool
debone it and then cook in milk with some water and then add a lot of pepper and some salt to it let it boil
serve in bowls with saltine crackers
I like when my momma makes chicken stew
take some chicken and boil it then let it cool
debone it and then cook in milk with some water and then add a lot of pepper and some salt to it let it boil
serve in bowls with saltine crackers
Do you know this yummy chicken recipe?
I have eaten it at the Lido in Riga many times and absolutely love it. It is a popular Latvian dish and i would love to know how to make it.
IT HAS chicken fillet, mayonnaise or soured cream? cheese batter? and a tomato on top and it tastes sooooo good!
any help would be greatly appreciated:)
also, does anyone know how to make the Latvian salad, with tomatoes shredded lettuce and what i think is soured cream? it also tastes gorgeous! :)
ThanksDo you know this yummy chicken recipe?
I typed in Latvian recipes in my search bar and it brought up some good websites it sounds like chicken anastasia which has cheese and sour cream at the wiki website which was the first site that came up they have several categories including salads in Latvian cookingDo you know this yummy chicken recipe?
good chicken recipes
http://www.samayalblog.com
Sounds like a great recipe. I will check to see if I have any suggestions in my recipe file.
no
IT HAS chicken fillet, mayonnaise or soured cream? cheese batter? and a tomato on top and it tastes sooooo good!
any help would be greatly appreciated:)
also, does anyone know how to make the Latvian salad, with tomatoes shredded lettuce and what i think is soured cream? it also tastes gorgeous! :)
ThanksDo you know this yummy chicken recipe?
I typed in Latvian recipes in my search bar and it brought up some good websites it sounds like chicken anastasia which has cheese and sour cream at the wiki website which was the first site that came up they have several categories including salads in Latvian cookingDo you know this yummy chicken recipe?
good chicken recipes
http://www.samayalblog.com
Sounds like a great recipe. I will check to see if I have any suggestions in my recipe file.
no
Does any one have an easy recipe for chicken fried steak(country style)?
Chicken Fried Steak
1 lb ';cubed'; or tenderized round
-steak
Black pepper
1 Egg
2 tb Water
1 c Flour
1 c Vegetable oil
Salt
Divide ';cubed'; round steak into 4 serving size pieces. Sprinkle with black
pepper. With a fork, lightly mix eggs and water. Dip each steak portion
into flour, then in egg mixture and again in flour. Heat oil in a frying
pan to 350-360酶 F. Fry steaks until golden brown. Turn and fry on other
side until done. Drain on absorbent paper. Sprinkle with salt.
----------------------------CLASSIC CREAM GRAVY------------------
1/4 c Pan drippings
3 tb All-purpose flour
2 c Evaporated milk
1 c Unsalted beef stock
1/2 ts Fresh ground black pepper
Salt to taste
After cookingf chicken-fried steak or similar dish, pour off the top fat
through a strainer, leaving about 1/2 cup pan drippings in the bottom of
the skillet. Return any browned cracklings from the strainer to the skillet
before starting the gravy.
Place skillet over medium heat. Sprinkle in the flour, stirring to avoid
lumps. Add milk and stock. Simmer until liquid is thickened and the raw
flour taste is gone, about 3 minutes. Stir the gravy up from the bottom
frequently, scraping up any browned bits. Season with pepper and salt.
Makes about 3 cups.Does any one have an easy recipe for chicken fried steak(country style)?
yes play country music while cookin chicken like u would cook steakDoes any one have an easy recipe for chicken fried steak(country style)?
dredge meat in flour
salt and pepper
heat enough oil to about 1/2 '; deep
on med. high
place meat in and brown on both sides...continue with process until all meat is brown...removing some and making room for more as needed...adding oil as needed
when all has been browned put back in skillet add1-2 cups water. lower heat and simmer 30-40 min.
It will make it's own gravy
Give my moms a try, and feel free to change anything in the recipe to your liking I promise she wont be offended. I do it all the time..lol
My moms country chicken fried steak with gravy:
Ingredients
1 cup flour
2 (1 ounce) packages dry ranch dressing mix optional
salt and pepper, to season I also use McCormicks grill mates steak seasoning for a kick
3 cups buttermilk
1 egg, beaten
1 lb cube steak, cut into 4 piece servings Ive also used a mix of ground beef, and ground veal for a super moist ';steak';
vegetable oil
1 cup chicken broth
1 (2 2/3 ounce) envelope country gravy mix
Directions
1In a large Ziploc bag, combine the flour, 1 dressing packet mix, salt and pepper.
2In a shallow baking dish, combine 2 cups of buttermilk, beaten egg and 1 dressing packet mix; soak cube steaks in mixture.
3While steaks are soaking, make the gravy: in a small pot, combine 1 cup buttermilk, broth and dry graving mix; simmer over medium heat and stir well and keep warm.
4One by one, add each steak into Ziploc bag and shake to coat; dip steak back again in buttermilk mixture and recoat and shake in Ziploc bag.
5In a deep skillet, heat 1/2 inch of oil to 350 degrees; fry steaks for about 4 minutes on each side, or until golden brown.
6Drain on paper towels; serve with gravy and side dishes.
Brown Country Gravy:
Using the drippings from frying your steaks add 1 can of mushrooms or a can of cream of mushroom soup and 1 tablespoon flour and whisk to combine. Let bubble for up top 10 mins til thick and season to the way you want it. Serve and enjoy
INGREDIENTS:
* 2/3 cup flour
* 1 teaspoon salt
* freshly ground pepper
* 2 pounds top round steak, about 1/2'; thick, tenderized
* 2 eggs
* 2 tablespoons cream
* 1/2 cup vegetable oil
* 2 cups saltine cracker crumbs, finely crushed
* 1 onion, sliced
* 1/2 cup heavy cream or whipping cream
* 1 3/4 cups chicken broth
* a few dashes Worcestershire sauce, optional
* a dash or a few hot sauce, optional
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream.
Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and saut茅 until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
This looks good and alot shorter than every other recipe that I have seen and it's a southern style recipe with a little twist with the hot sauce......I loved it!!!!!
INGREDIENTS
1 (5 ounce) can evaporated milk
2 1/2 tablespoons hot pepper sauce
3/4 teaspoon salt
2 cups all-purpose flour
2 1/2 teaspoons paprika
1/2 teaspoon garlic powder
salt to taste
3/4 teaspoon ground black pepper
3 pounds round steak, pounded to about 1/2 inch thickness
4 cups vegetable oil
DIRECTIONS
Combine the milk, hot pepper sauce and salt in a medium bowl. Measure one cup of flour into a second medium bowl. In a third medium bowl, combine the remaining flour, paprika, garlic powder, salt and ground black pepper.
First coat the steak in the unseasoned flour, then dip in the milk mixture, and finally coat meat in the seasoned flour. Repeat as necessary if there's more than one piece of meat.
Heat the oil in a medium skillet over medium high heat. Fry the coated meat in the oil for 3 minutes per side, or until golden brown. Drain meat on paper towels. (Note: Make sure the oil is fully heated before deep frying.)
HAPPY COOKIN' TO YOU!!!
1 lb ';cubed'; or tenderized round
-steak
Black pepper
1 Egg
2 tb Water
1 c Flour
1 c Vegetable oil
Salt
Divide ';cubed'; round steak into 4 serving size pieces. Sprinkle with black
pepper. With a fork, lightly mix eggs and water. Dip each steak portion
into flour, then in egg mixture and again in flour. Heat oil in a frying
pan to 350-360酶 F. Fry steaks until golden brown. Turn and fry on other
side until done. Drain on absorbent paper. Sprinkle with salt.
----------------------------CLASSIC CREAM GRAVY------------------
1/4 c Pan drippings
3 tb All-purpose flour
2 c Evaporated milk
1 c Unsalted beef stock
1/2 ts Fresh ground black pepper
Salt to taste
After cookingf chicken-fried steak or similar dish, pour off the top fat
through a strainer, leaving about 1/2 cup pan drippings in the bottom of
the skillet. Return any browned cracklings from the strainer to the skillet
before starting the gravy.
Place skillet over medium heat. Sprinkle in the flour, stirring to avoid
lumps. Add milk and stock. Simmer until liquid is thickened and the raw
flour taste is gone, about 3 minutes. Stir the gravy up from the bottom
frequently, scraping up any browned bits. Season with pepper and salt.
Makes about 3 cups.Does any one have an easy recipe for chicken fried steak(country style)?
yes play country music while cookin chicken like u would cook steakDoes any one have an easy recipe for chicken fried steak(country style)?
dredge meat in flour
salt and pepper
heat enough oil to about 1/2 '; deep
on med. high
place meat in and brown on both sides...continue with process until all meat is brown...removing some and making room for more as needed...adding oil as needed
when all has been browned put back in skillet add1-2 cups water. lower heat and simmer 30-40 min.
It will make it's own gravy
Give my moms a try, and feel free to change anything in the recipe to your liking I promise she wont be offended. I do it all the time..lol
My moms country chicken fried steak with gravy:
Ingredients
1 cup flour
2 (1 ounce) packages dry ranch dressing mix optional
salt and pepper, to season I also use McCormicks grill mates steak seasoning for a kick
3 cups buttermilk
1 egg, beaten
1 lb cube steak, cut into 4 piece servings Ive also used a mix of ground beef, and ground veal for a super moist ';steak';
vegetable oil
1 cup chicken broth
1 (2 2/3 ounce) envelope country gravy mix
Directions
1In a large Ziploc bag, combine the flour, 1 dressing packet mix, salt and pepper.
2In a shallow baking dish, combine 2 cups of buttermilk, beaten egg and 1 dressing packet mix; soak cube steaks in mixture.
3While steaks are soaking, make the gravy: in a small pot, combine 1 cup buttermilk, broth and dry graving mix; simmer over medium heat and stir well and keep warm.
4One by one, add each steak into Ziploc bag and shake to coat; dip steak back again in buttermilk mixture and recoat and shake in Ziploc bag.
5In a deep skillet, heat 1/2 inch of oil to 350 degrees; fry steaks for about 4 minutes on each side, or until golden brown.
6Drain on paper towels; serve with gravy and side dishes.
Brown Country Gravy:
Using the drippings from frying your steaks add 1 can of mushrooms or a can of cream of mushroom soup and 1 tablespoon flour and whisk to combine. Let bubble for up top 10 mins til thick and season to the way you want it. Serve and enjoy
INGREDIENTS:
* 2/3 cup flour
* 1 teaspoon salt
* freshly ground pepper
* 2 pounds top round steak, about 1/2'; thick, tenderized
* 2 eggs
* 2 tablespoons cream
* 1/2 cup vegetable oil
* 2 cups saltine cracker crumbs, finely crushed
* 1 onion, sliced
* 1/2 cup heavy cream or whipping cream
* 1 3/4 cups chicken broth
* a few dashes Worcestershire sauce, optional
* a dash or a few hot sauce, optional
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream.
Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and saut茅 until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
This looks good and alot shorter than every other recipe that I have seen and it's a southern style recipe with a little twist with the hot sauce......I loved it!!!!!
INGREDIENTS
1 (5 ounce) can evaporated milk
2 1/2 tablespoons hot pepper sauce
3/4 teaspoon salt
2 cups all-purpose flour
2 1/2 teaspoons paprika
1/2 teaspoon garlic powder
salt to taste
3/4 teaspoon ground black pepper
3 pounds round steak, pounded to about 1/2 inch thickness
4 cups vegetable oil
DIRECTIONS
Combine the milk, hot pepper sauce and salt in a medium bowl. Measure one cup of flour into a second medium bowl. In a third medium bowl, combine the remaining flour, paprika, garlic powder, salt and ground black pepper.
First coat the steak in the unseasoned flour, then dip in the milk mixture, and finally coat meat in the seasoned flour. Repeat as necessary if there's more than one piece of meat.
Heat the oil in a medium skillet over medium high heat. Fry the coated meat in the oil for 3 minutes per side, or until golden brown. Drain meat on paper towels. (Note: Make sure the oil is fully heated before deep frying.)
HAPPY COOKIN' TO YOU!!!
Chicken and Mushroom soup recipe?
OK I had defrosted a chicken for tonight-and by mistake I opened a can of mushroom soup!
I've been looking everywhere for an easy and tasty recipe with mushroom soup and chicken... anyone got any ideas??
Your recipes or links would be greatly appreciated!!Chicken and Mushroom soup recipe?
Season your chicken however you like, brown it, mix the cream of mushroom soup w/ about 3/4 cup of milk, pour over chicken, and either simmer with the lid on, on top of the stove, or bake in the oven at 350 degrees about an hour or till the juices in the chicken run clear.
Serve with mashed potatoes, or noodles, or rice.Chicken and Mushroom soup recipe?
BAKED CHICKEN WITH MUSHROOM SOUP
4 to 5 chicken pieces
1 c. mushroom soup and 1/2 c. white wine (combined)
1 c. Cheddar cheese, shredded
2 c. Pepperidge Farm pan stuffing
1/2 c. butter
Place chicken in casserole. Add mushroom soup and wine. Sprinkle cheese over all. Place dressing on top and sprinkle butter over all. Bake at 350 degrees for 1 hour.
OR
CREAM OF MUSHROOM SOUP AND CHICKEN
2 lbs. chicken thighs and drumsticks
5 med. carrots, sliced 1/8 inch
1 can cream of mushroom soup
Wash chicken, pat dry. Very lightly salt and dust in flour. In Dutch oven fry chicken in little oil. Simmer 1/2 hour (add not water). Add carrots on top of chicken and simmer until carrots are tender. Remove excess oil. Add cream of mushroom soup and simmer until hot.
OR
CHICKEN IN CREAM OF MUSHROOM SOUP
1 tbsp. oil
1 whole chicken, cut up
1 onion, med., sliced
1 can mushroom soup
1 can sliced mushrooms or fresh mushrooms
1 tsp. garlic powder
Clean chicken and pat dry. Brown chicken in oil until golden brown, approximately 10 minutes. Remove chicken from pan. Add sliced onions and garlic to pan and saute. Then add soup and mushrooms and stir to blend thoroughly. Put chicken in casserole dish and pour soup mixture over it. Bake 1 hour in 325 degree oven. Serve over rice.
OR
MUSHROOM SOUP CHICKEN
1 (3 lb.) frying chicken, cut up
2 tbsp. grated cheese
1 tbsp. melted butter
2/3 c. chopped celery
1 tsp. salt
1 clove garlic
1/2 c. concentrated mushroom soup
1/4 c. white wine
Place chicken in a baking dish. Pour over white wine, then dot with cheese, butter and celery. Sprinkle with salt and chopped garlic. Add mushroom soup. Cook, covered, 28 minutes, stirring every 7 minutes.
JM
You can find recipes on http://www.fastrecipes.com
Try asking their cooking community, you can get ideas from others who love to cook.
Good luck!eye look
I've been looking everywhere for an easy and tasty recipe with mushroom soup and chicken... anyone got any ideas??
Your recipes or links would be greatly appreciated!!Chicken and Mushroom soup recipe?
Season your chicken however you like, brown it, mix the cream of mushroom soup w/ about 3/4 cup of milk, pour over chicken, and either simmer with the lid on, on top of the stove, or bake in the oven at 350 degrees about an hour or till the juices in the chicken run clear.
Serve with mashed potatoes, or noodles, or rice.Chicken and Mushroom soup recipe?
BAKED CHICKEN WITH MUSHROOM SOUP
4 to 5 chicken pieces
1 c. mushroom soup and 1/2 c. white wine (combined)
1 c. Cheddar cheese, shredded
2 c. Pepperidge Farm pan stuffing
1/2 c. butter
Place chicken in casserole. Add mushroom soup and wine. Sprinkle cheese over all. Place dressing on top and sprinkle butter over all. Bake at 350 degrees for 1 hour.
OR
CREAM OF MUSHROOM SOUP AND CHICKEN
2 lbs. chicken thighs and drumsticks
5 med. carrots, sliced 1/8 inch
1 can cream of mushroom soup
Wash chicken, pat dry. Very lightly salt and dust in flour. In Dutch oven fry chicken in little oil. Simmer 1/2 hour (add not water). Add carrots on top of chicken and simmer until carrots are tender. Remove excess oil. Add cream of mushroom soup and simmer until hot.
OR
CHICKEN IN CREAM OF MUSHROOM SOUP
1 tbsp. oil
1 whole chicken, cut up
1 onion, med., sliced
1 can mushroom soup
1 can sliced mushrooms or fresh mushrooms
1 tsp. garlic powder
Clean chicken and pat dry. Brown chicken in oil until golden brown, approximately 10 minutes. Remove chicken from pan. Add sliced onions and garlic to pan and saute. Then add soup and mushrooms and stir to blend thoroughly. Put chicken in casserole dish and pour soup mixture over it. Bake 1 hour in 325 degree oven. Serve over rice.
OR
MUSHROOM SOUP CHICKEN
1 (3 lb.) frying chicken, cut up
2 tbsp. grated cheese
1 tbsp. melted butter
2/3 c. chopped celery
1 tsp. salt
1 clove garlic
1/2 c. concentrated mushroom soup
1/4 c. white wine
Place chicken in a baking dish. Pour over white wine, then dot with cheese, butter and celery. Sprinkle with salt and chopped garlic. Add mushroom soup. Cook, covered, 28 minutes, stirring every 7 minutes.
JM
You can find recipes on http://www.fastrecipes.com
Try asking their cooking community, you can get ideas from others who love to cook.
Good luck!
I need a good recipe for a chicken & broccoli casserole with out using Mayo..?
2 cups water
2 cups uncooked instant rice
20 ounces canned chunk chicken, drained
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1/4 cup butter
1 cup milk
16 ounces package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.I need a good recipe for a chicken %26amp; broccoli casserole with out using Mayo..?
The other two are basically the same as the one I was gonna give you, I never heard of a casserole using mayo!I need a good recipe for a chicken %26amp; broccoli casserole with out using Mayo..?
Use can of soup, celery or chicken would be fine.
try using lemon yogurt instead. Add a can of sliced water chestnuts or some unsalted peanuts for crunch.
2 cups sour cream
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
salt and pepper to taste
1 clove garlic, crushed
2 tablespoons butter
1 (8 ounce) package wide egg noodles,
cooked
1 pound cooked, cubed chicken breast
meat
1 (10.75 ounce) can condensed cream of
chicken soup
1 cup sliced black olives
2 heads broccoli, cut into florets
1 teaspoon curry powder
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.
3. In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.
4. Bake at 325 degrees F (165 degrees C) for 30 minutes.
same as number one BUT used dried bread noodles like ones found in Chinese food instead of rice and when almost done top it with grated jack cheese
Chicken and Rice Casserole Recipes
1 tablespoon butter
1 teaspoon vegetable oil
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces
2 garlic cloves, minced
1 (10-3/4-ounce) can cream of mushroom soup
1 cup pasteurized process cheese spread
3 cups cooked rice (1 cup uncooked)
1 (10-ounce) box frozen broccoli cuts, thawed, drained
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup sour cream
1/4 teaspoon ground black pepper
Vegetable cooking spray
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup breadcrumbs or crushed croutons
Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.
http://www.foodnetwork.com/food/recipes/鈥?/a>
2 cups uncooked instant rice
20 ounces canned chunk chicken, drained
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1/4 cup butter
1 cup milk
16 ounces package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.I need a good recipe for a chicken %26amp; broccoli casserole with out using Mayo..?
The other two are basically the same as the one I was gonna give you, I never heard of a casserole using mayo!I need a good recipe for a chicken %26amp; broccoli casserole with out using Mayo..?
Use can of soup, celery or chicken would be fine.
try using lemon yogurt instead. Add a can of sliced water chestnuts or some unsalted peanuts for crunch.
2 cups sour cream
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
salt and pepper to taste
1 clove garlic, crushed
2 tablespoons butter
1 (8 ounce) package wide egg noodles,
cooked
1 pound cooked, cubed chicken breast
meat
1 (10.75 ounce) can condensed cream of
chicken soup
1 cup sliced black olives
2 heads broccoli, cut into florets
1 teaspoon curry powder
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.
3. In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.
4. Bake at 325 degrees F (165 degrees C) for 30 minutes.
same as number one BUT used dried bread noodles like ones found in Chinese food instead of rice and when almost done top it with grated jack cheese
Chicken and Rice Casserole Recipes
1 tablespoon butter
1 teaspoon vegetable oil
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces
2 garlic cloves, minced
1 (10-3/4-ounce) can cream of mushroom soup
1 cup pasteurized process cheese spread
3 cups cooked rice (1 cup uncooked)
1 (10-ounce) box frozen broccoli cuts, thawed, drained
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup sour cream
1/4 teaspoon ground black pepper
Vegetable cooking spray
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup breadcrumbs or crushed croutons
Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.
http://www.foodnetwork.com/food/recipes/鈥?/a>
Looking for a good recipe for baking chicken?
here is one i got from foodnetwork it is Herb-Stuffed Roasted Chicken with Reduced Pan Gravy, and Herbed Rice Pilaf with Peas
1 (4 to 4 1/2-pound) chicken, giblets removed, and rinsed and patted dry
4 teaspoons butter, cut into 4 thin pieces, plus 1 tablespoon butter, softened
Leaves from 2 sprigs fresh tarragon
Salt and ground black pepper
1 yellow onion, peeled and cut into 8 wedges
2 sprigs fresh thyme
2 sprigs fresh parsley
2 sprigs fresh tarragon
1 cup chicken stock
1/4 cup dry white wine
2 tablespoons cornstarch
Herbed Rice Pilaf with Peas, recipe follows
Preheat the oven to 425 degrees F.
Place the chicken in a small roasting pan. Slip your fingers between the skin and breast to make a pocket and insert the 4 slivers of butter and tarragon leaves. Pull the skin back in place. Rub both sides of the bird lightly with the softened butter. Season both sides and inside the cavity with salt and pepper. Arrange the onions and remaining herbs inside the cavity and tie the legs together with kitchen twine.
Roast for 20 minutes breast-side down. Turn the bird and roast for 20 minutes breast side-up. Lower the temperature to 375 degrees F, turn the bird breast-side down, and roast until golden brown, the juices run clear and an internal thermometer inserted into the thickest part of the thigh registers 170 degrees F., about 30 to 45 minutes more. Remove from the oven and transfer to a platter to rest for 15 minutes. Tent to keep warm.
Spoon off the fat from the pan juices, and place the roasting pan on 2 stovetop burners over medium heat. Add the chicken stock and bring to a boil, stirring to deglaze the pan, and scrape up any brown bits from the bottom of the pan. Simmer until reduced to about 3/4 cup, about 3 minutes.
Make a slurry using the white wine and cornstarch. Whisk the slurry into the hot sauce and bring to a boil to thicken. Remove from the heat and season, to taste, with salt and pepper. Transfer to a gravy boat or decorative bowl.
Carve the chicken and serve with the Herbed Rice Pilaf with Peas, and pan gravy.
Herbed Rice Pilaf with Peas:
3 tablespoons unsalted butter
1/3 cup chopped yellow onions
1 teaspoon minced garlic
1 1/2 cups basmati rice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups chicken stock
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes.
Fluff with a fork. Add the parsley and mint and stir to combine. Adjust seasoning to taste and serve.
Yield: 4 to 6 servingsLooking for a good recipe for baking chicken?
cover it with italian dressing, so good!Looking for a good recipe for baking chicken?
i'm eating it now - the ';showtime'; rotisserie basted in a ton of butter - - u know - ';set it and forget it'; ? Yummy!!!
This is my Husband's favorite dinner.
Oven Fried Chicken
Marinate the chicken overnight in milk. Coat each piece with a mixture of bread crumbs, parmesean cheese and parsley flakes.
Bake at 375 for about 40 minutes. Very easy and very juicy.
Go to Culinary Chef at http://www.culinarychef.com for recipes.
use your favourite chicken parts (breast is lower in fat %26amp; calories, but thighs and drumsticks are moister), remove the skin (this is where most of the fat is), place into a pyrex baking dish, and cover with your choice of spaghetti sauce, lemon juice, mojito sauce, teriyaki sauce, italian dressing, or other sauce, cover with foil, place into oven at 375 to 400 degrees for 50 minutes, when timer sounds remove foil and put back in for 10 to 20 minutes until browned on top....poke a meaty spot with a fork to make sure juices run clear when they do, chicken is done and safe to eat (DO NOT EAT CHICKEN IF NOT COOKED WELL DONE!!!)
I'm assuming you are preparing chicken parts, because if you were cooking a whole chicken, it would be roasting. So, just preheat the oven to 350, sprinkle the parts with salt, pepper, and garlic powder, and bake for about 45 minutes. they will be crispy and delicious
Nope, I sure ain't.
get a box of dried stuffing mix and whatever cut of chicken you are going to use (I use breast meat for this) and roll your chicken in flour, dip in egg then coat in the stuffing mix. Drizzle a little olive oil over the chicken and cook in the oven for around 20 minutes or so.
Just bake it much like you would a turkey.......season the skin rub some butter on it and bake it at 400 for two hours..omg, put an inch or so of water in the bottom of the roaster so you have the drippings for gravy.
What is also incredible is the Frugal Gourmet's garlic stuffed roasted chicken........all you do is stuff the cavity with 40 cloves of garlic then roast the chicken with salt and pepper sprinkled on top. The garlic gets very soft and after roasting is spread on warm bread......you would be amazed at how mellow the flavor of the straight garlic is on the bread.
I USE SHAKE AND BAKE IT COMES OUT PERFECT EVERY TIME
SOMETIMES I PUT A PACKET OF SAZON SEASONING WITH ANNATO IN WITH THE SHAKE BAKE
YOULL LOVE IT
AND YOU CAN MAKE A FEW EXTRA DOLLARS JUST CLICK THE LINK BELOW
for a whole chicken:
Remove any giblets or the bag of giblets from the chicken cavity. Rinse chicken in cool water, pat dry with a paper towel. In a bowl, mix 1 cup mayonnaise with 1 tbsp. each dried rosemary, powdered sage and thyme. Rub mixture over entire chicken. Prick a lemon with a fork and place it inside cavity. Bake chicken at 350 degrees for 1 1/2-2 1/2 hrs depending on how large the chicken is.
For chicken cut into pieces:
Rinse chicken and pat dry with a paper towel. Use the same mayonaise mixture amounts and rub onto chicken pieces. place on baking sheet and bake at 350 degrees for 45-50 minutes or until golden brown.
Here's what I do:
Clean out the ickies from the inside of a whole chicken, and rinse with water and dry. Place in a baking dish. Slice 1-2 lemons and place in the cavity of the chicken (peel on is fine, you aren't going to eat them, it's just for moisture). Loosen the skin on the breast, and place softened butter between the skin and the meat. Rub the outside of the skin with olive oil, season as you like (I use lemon pepper), and bake at 375 until drumsticks are loose in their sockets and juices run clear, being sure to baste every 30 minutes or so. Very simple, and tastes wonderful.
No, I just got to KFC.
Everybody needs a little KFC.
whole chicken cut up
garlic
potatoes
onions
peas
put in baking dish with olive oil, alittle chicken stock, salt, pepper %26amp; oregano. cover with foil cook on 400 for about 45 mins take off foil and cook another 20 mins delicious! ( you can omit the peas and add a veggie of your choice. Enjoy
LEMON BAKED CHIKEN
Ingredients:
4 chicken legs
4 chicken breasts
1 teaspoon garlic salt
2 teaspoons paprika
1/2 teaspoon oregano
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1/2 cup water
Directions:
Preheat oven to 400 degrees F. Rub garlic salt into chicken. Sprinkle with paprika and oregano. Place skin side down in a baking dish.
Top with lemon peel and pour lemon juice and water over top. Bake uncovered for 40 minutes. Turn skin side up and bake another 20 minutes, basting once or twice. Makes 4 servings.
My mother used to make a baked chicken when I was younger. All you have to do is get chicken breasts and crack an egg over a bowl. Then fill a plate with bread crumbs (the ones bought in packages) then roll the chicken in the egg and then cover it thoroughly with the bread crumbs, then put it over the stove in very little oil so its not unhealthy. Just make it so that all the egg sets into the crumbs and sticks to the chicken. Then put it in the oven (375) for 30 minutes in the oven. This is the basic baked chicken, but it may be a different recipe than what you have. Sometimes I smother the chicken with a light layer of ketchup, barbeque sauce or french onion soup mix to give it flavor.
Hope this helps!!!
Love always,
Tiffany
p.s. If you try it, let me know how it works for you!!
1 (4 to 4 1/2-pound) chicken, giblets removed, and rinsed and patted dry
4 teaspoons butter, cut into 4 thin pieces, plus 1 tablespoon butter, softened
Leaves from 2 sprigs fresh tarragon
Salt and ground black pepper
1 yellow onion, peeled and cut into 8 wedges
2 sprigs fresh thyme
2 sprigs fresh parsley
2 sprigs fresh tarragon
1 cup chicken stock
1/4 cup dry white wine
2 tablespoons cornstarch
Herbed Rice Pilaf with Peas, recipe follows
Preheat the oven to 425 degrees F.
Place the chicken in a small roasting pan. Slip your fingers between the skin and breast to make a pocket and insert the 4 slivers of butter and tarragon leaves. Pull the skin back in place. Rub both sides of the bird lightly with the softened butter. Season both sides and inside the cavity with salt and pepper. Arrange the onions and remaining herbs inside the cavity and tie the legs together with kitchen twine.
Roast for 20 minutes breast-side down. Turn the bird and roast for 20 minutes breast side-up. Lower the temperature to 375 degrees F, turn the bird breast-side down, and roast until golden brown, the juices run clear and an internal thermometer inserted into the thickest part of the thigh registers 170 degrees F., about 30 to 45 minutes more. Remove from the oven and transfer to a platter to rest for 15 minutes. Tent to keep warm.
Spoon off the fat from the pan juices, and place the roasting pan on 2 stovetop burners over medium heat. Add the chicken stock and bring to a boil, stirring to deglaze the pan, and scrape up any brown bits from the bottom of the pan. Simmer until reduced to about 3/4 cup, about 3 minutes.
Make a slurry using the white wine and cornstarch. Whisk the slurry into the hot sauce and bring to a boil to thicken. Remove from the heat and season, to taste, with salt and pepper. Transfer to a gravy boat or decorative bowl.
Carve the chicken and serve with the Herbed Rice Pilaf with Peas, and pan gravy.
Herbed Rice Pilaf with Peas:
3 tablespoons unsalted butter
1/3 cup chopped yellow onions
1 teaspoon minced garlic
1 1/2 cups basmati rice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups chicken stock
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes.
Fluff with a fork. Add the parsley and mint and stir to combine. Adjust seasoning to taste and serve.
Yield: 4 to 6 servingsLooking for a good recipe for baking chicken?
cover it with italian dressing, so good!Looking for a good recipe for baking chicken?
i'm eating it now - the ';showtime'; rotisserie basted in a ton of butter - - u know - ';set it and forget it'; ? Yummy!!!
This is my Husband's favorite dinner.
Oven Fried Chicken
Marinate the chicken overnight in milk. Coat each piece with a mixture of bread crumbs, parmesean cheese and parsley flakes.
Bake at 375 for about 40 minutes. Very easy and very juicy.
Go to Culinary Chef at http://www.culinarychef.com for recipes.
use your favourite chicken parts (breast is lower in fat %26amp; calories, but thighs and drumsticks are moister), remove the skin (this is where most of the fat is), place into a pyrex baking dish, and cover with your choice of spaghetti sauce, lemon juice, mojito sauce, teriyaki sauce, italian dressing, or other sauce, cover with foil, place into oven at 375 to 400 degrees for 50 minutes, when timer sounds remove foil and put back in for 10 to 20 minutes until browned on top....poke a meaty spot with a fork to make sure juices run clear when they do, chicken is done and safe to eat (DO NOT EAT CHICKEN IF NOT COOKED WELL DONE!!!)
I'm assuming you are preparing chicken parts, because if you were cooking a whole chicken, it would be roasting. So, just preheat the oven to 350, sprinkle the parts with salt, pepper, and garlic powder, and bake for about 45 minutes. they will be crispy and delicious
Nope, I sure ain't.
get a box of dried stuffing mix and whatever cut of chicken you are going to use (I use breast meat for this) and roll your chicken in flour, dip in egg then coat in the stuffing mix. Drizzle a little olive oil over the chicken and cook in the oven for around 20 minutes or so.
Just bake it much like you would a turkey.......season the skin rub some butter on it and bake it at 400 for two hours..omg, put an inch or so of water in the bottom of the roaster so you have the drippings for gravy.
What is also incredible is the Frugal Gourmet's garlic stuffed roasted chicken........all you do is stuff the cavity with 40 cloves of garlic then roast the chicken with salt and pepper sprinkled on top. The garlic gets very soft and after roasting is spread on warm bread......you would be amazed at how mellow the flavor of the straight garlic is on the bread.
I USE SHAKE AND BAKE IT COMES OUT PERFECT EVERY TIME
SOMETIMES I PUT A PACKET OF SAZON SEASONING WITH ANNATO IN WITH THE SHAKE BAKE
YOULL LOVE IT
AND YOU CAN MAKE A FEW EXTRA DOLLARS JUST CLICK THE LINK BELOW
for a whole chicken:
Remove any giblets or the bag of giblets from the chicken cavity. Rinse chicken in cool water, pat dry with a paper towel. In a bowl, mix 1 cup mayonnaise with 1 tbsp. each dried rosemary, powdered sage and thyme. Rub mixture over entire chicken. Prick a lemon with a fork and place it inside cavity. Bake chicken at 350 degrees for 1 1/2-2 1/2 hrs depending on how large the chicken is.
For chicken cut into pieces:
Rinse chicken and pat dry with a paper towel. Use the same mayonaise mixture amounts and rub onto chicken pieces. place on baking sheet and bake at 350 degrees for 45-50 minutes or until golden brown.
Here's what I do:
Clean out the ickies from the inside of a whole chicken, and rinse with water and dry. Place in a baking dish. Slice 1-2 lemons and place in the cavity of the chicken (peel on is fine, you aren't going to eat them, it's just for moisture). Loosen the skin on the breast, and place softened butter between the skin and the meat. Rub the outside of the skin with olive oil, season as you like (I use lemon pepper), and bake at 375 until drumsticks are loose in their sockets and juices run clear, being sure to baste every 30 minutes or so. Very simple, and tastes wonderful.
No, I just got to KFC.
Everybody needs a little KFC.
whole chicken cut up
garlic
potatoes
onions
peas
put in baking dish with olive oil, alittle chicken stock, salt, pepper %26amp; oregano. cover with foil cook on 400 for about 45 mins take off foil and cook another 20 mins delicious! ( you can omit the peas and add a veggie of your choice. Enjoy
LEMON BAKED CHIKEN
Ingredients:
4 chicken legs
4 chicken breasts
1 teaspoon garlic salt
2 teaspoons paprika
1/2 teaspoon oregano
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1/2 cup water
Directions:
Preheat oven to 400 degrees F. Rub garlic salt into chicken. Sprinkle with paprika and oregano. Place skin side down in a baking dish.
Top with lemon peel and pour lemon juice and water over top. Bake uncovered for 40 minutes. Turn skin side up and bake another 20 minutes, basting once or twice. Makes 4 servings.
My mother used to make a baked chicken when I was younger. All you have to do is get chicken breasts and crack an egg over a bowl. Then fill a plate with bread crumbs (the ones bought in packages) then roll the chicken in the egg and then cover it thoroughly with the bread crumbs, then put it over the stove in very little oil so its not unhealthy. Just make it so that all the egg sets into the crumbs and sticks to the chicken. Then put it in the oven (375) for 30 minutes in the oven. This is the basic baked chicken, but it may be a different recipe than what you have. Sometimes I smother the chicken with a light layer of ketchup, barbeque sauce or french onion soup mix to give it flavor.
Hope this helps!!!
Love always,
Tiffany
p.s. If you try it, let me know how it works for you!!
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