I make a lot of chicken and need some good recipes. Anyone have a favorite?? SERIOUSLY, please.Need a recipe with CHICKEN?
A few here for you:
1)
http://southernfood.about.com/od/chicken鈥?/a>
2)
http://www.cooksrecipes.com/poultry/braz鈥?/a>
3)
http://southernfood.about.com/od/chicken鈥?/a>
4)
http://southernfood.about.com/od/bakedch鈥?/a>
5)
http://allrecipes.com/Recipes/Meat-and-P鈥?/a>Need a recipe with CHICKEN?
*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.
**********CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
********QUICK AND EASY CHICKEN ALFREDO
2 chicken breast sliced
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter
Saut茅 chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.
*******CRESCENT CHICKEN ROLLS
1 can crescent rolls
4 boneless cooked chicken breasts
2 cans cream of chicken soup
1/2 c. finely chopped celery (optional)
1/2 c. finely chopped onion (optional)
Pick chicken into small pieces and mix with celery and onion. Unroll crescent rolls and place chicken mixture in middle and roll up. Place in deep baking dish and pour around them cream of chicken soup them undiluted. Bake at 350 degrees until rolls are golden brown, about 25 minutes.
3-3 1/2 lbs cut-up broiler-fryer chickens
1/2 cup dry white wine (chicken broth ok)
1/4 cup lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1/2 teaspoon salt
3 heads garlic
extra sprigs herbs (optional)
Preheat oven to 375 degrees F.
Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan).
Mix wine, chopped herbs and salt and pour over chicken.
Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.
Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional).
Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.
To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.
How about Apple Chicken Caserole.
1 packet of stove top stuffing mix, spread on the bottom of a square flat pan.
2. Pre-cook some carrots until just before done. Place them on the sfuffing
3. Lay chicken fillets on the stuffing/carrots
3. Pare 1-2 apples (red and golden delicious are great), slice into sections and place on and around the chicken.
Add butter, brown sugar and a little cinnimon. Bake about 350-375 until apples and chicken are cooked (about 45min to 1.5 hrs, depending on how much you make).
Note, you can also substitue squash or sweet potatoes for the stuffing, but that is a lot more work as you will have to precook them somewhat.
Hope this helps. It's definitly a different chicken dinner.
Swiss Chicken Casserole
INGREDIENTS
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
Cover and bake at 350 degrees F (175 degrees C) for 50 minutes.
Lemon Mushroom Herb Chicken
INGREDIENTS
1 cup all-purpose flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breast halves
1/2 cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed chicken broth
1/4 cup dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest
DIRECTIONS
In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Herbed Chicken Omelet
INGREDIENTS
4 eggs
1 green onion, sliced
2 tablespoons minced fresh parsley
1/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup cubed cooked chicken
1/2 teaspoon celery seed
DIRECTIONS
In a bowl, beat eggs, onion, parsley, tarragon, salt and pepper. Melt butter in a skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.
Chicken Makhani (Indian Butter Chicken)
INGREDIENTS
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
DIRECTIONS
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Garlic Cheese Chicken Rollups
INGREDIENTS
4 skinless, boneless chicken breasts
1 cup dried bread crumbs, seasoned
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1 (7 ounce) package garlic cheese spread
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.
Chicken Casserole.
Cut Chicken into bite sized pieces and brown with some garlic and onion in a little oil and transfer to casserole dish.
Add diced Peppers and other vegetables.
Use soup mix as a liquid.
Cover with bread crumbs and grated cheese and bake in a 180C for about 20 minutes until bubbling hot and the cheese has started to brown.
Green chile chicken Enchiladas
1 Can of green sauce
2 Jalapenos
Corn tortillas
1 can of Cream of chicken
1/4 milk
Onions finely chopped
Cilantro
Cheese
Boil chicken until real soft. Shredd it and mix 1/2 of the cream of chicken in it mix in the milk. Set aside
In a blender combine the enchilada sauce with jalapenos, onions, and 4-6 cloves of garlic this is your sauce.
Heat your sauce till it boils then turn it off. Dip your tortillas in the sauce fill it with your chicken onions and cheese of your choice. Roll in. Pour left overs sauce on top with cheese and garnish with sour cream, chopped onions and cilantro, sliced jalepenos sprinkle with cheese. Enjoy.
Wednesday, April 28, 2010
I'm looking for an old fashion Chicken and Dumplings recipe.?
My mother used to make Chicken and Dumplings that melted in your mouth. I remember she use onions, celery and carrots in it, and I believe sage, garlic, salt and pepper. Any Seniors have such a recipe?I'm looking for an old fashion Chicken and Dumplings recipe.?
Shirley Wollard Woodlock learned to make chicken and dumplings while watching her mother, Jennie Wollard Nunn. ';Hers were made to perfection,'; recalls Shirley. ';She would always say, 'Don't forget the bay leaves and the pepper.''; Now Shirley always makes her mother's chicken and dumplings to bring to Wollard family reunions. The recipe was passed down from Shirley's grandmother, who grew up in the hills of Tennessee. From Shirley Wollard Woodlock
1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste
Dumplings:
1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour
Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.
Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.
For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.
Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.
Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.I'm looking for an old fashion Chicken and Dumplings recipe.?
Here is the recipe I make for my family about once a week in the winter. It's absolutely delicious. It doesn't have carrots in the recipe but you could definitely put them in. It says that it's a Cracker Barrel recipe, I don't know. Make sure you roll the dumplings out with lots of flour, it's what thickens the broth.
http://www.cookingcache.com/poultry/crac鈥?/a>
Old-Fashioned Chicken and Slick Dumplings
4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch sage
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat
Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Old Fashioned Chicken and Dumplings:
2 hours 30 min prep
6 servings
1 (2.5-3 lb) broiler-fryer chickens
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup buttermilk
1. Place chicken in Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken; cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.
2. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 4 or 5 times.
3. For drop dumplings, pat dough to 1/4 inch thick. Pinch off dough to 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency stirring occasionally. Stir in chicken.
4. For rolled dumplings roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough one piece at a time into boiling broth, genetly stirring after each addition.
I found a yummy old fashion beef stew recipe from Byron's dutch oven recipes. Alot of his recipes have the spices that you've listed! Some other great sites to search are:
www.foodnetwork.com
www.lightandtasty.com
www.papadutch.home.com
and try Cracker Barrel, they have a bunch of old fashion recipes.
Good luck, hope they work
Chicken %26amp; Dumplings
1-2lbs of chicken
Boil chicken until done (keep the liquid level above half full). Once chicken is done clean it off the bones and remove any skin or fat. return shredded meat to medium boil. Add 3 or 4 bouillon cubes. Use bisquick mix. Follow the directions for dumpling mixture. Drop dumplings in with a mild boil. Do not stir. Add salt and pepper. Ready to serve.
Easy and Very Good!
1 whole chicken-boiled %26amp; deboned cooked with -small onion chopped-tbs.black pepper-pinch of sage-if you like you can also cook with -1 cup hopped carrots%26amp;1/2 cup celery(I like it this way, but some don't) Bring this to a rolling boil %26amp; add---bisquit dough rolled out thin %26amp; cut into 1 inch sqaures----reduce heat cover %26amp; simmer for about 25 to 30 mins stirring so it doesn't scour ge
Shirley Wollard Woodlock learned to make chicken and dumplings while watching her mother, Jennie Wollard Nunn. ';Hers were made to perfection,'; recalls Shirley. ';She would always say, 'Don't forget the bay leaves and the pepper.''; Now Shirley always makes her mother's chicken and dumplings to bring to Wollard family reunions. The recipe was passed down from Shirley's grandmother, who grew up in the hills of Tennessee. From Shirley Wollard Woodlock
1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste
Dumplings:
1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour
Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.
Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.
For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.
Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.
Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.I'm looking for an old fashion Chicken and Dumplings recipe.?
Here is the recipe I make for my family about once a week in the winter. It's absolutely delicious. It doesn't have carrots in the recipe but you could definitely put them in. It says that it's a Cracker Barrel recipe, I don't know. Make sure you roll the dumplings out with lots of flour, it's what thickens the broth.
http://www.cookingcache.com/poultry/crac鈥?/a>
Old-Fashioned Chicken and Slick Dumplings
4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch sage
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat
Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Old Fashioned Chicken and Dumplings:
2 hours 30 min prep
6 servings
1 (2.5-3 lb) broiler-fryer chickens
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup buttermilk
1. Place chicken in Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken; cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.
2. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 4 or 5 times.
3. For drop dumplings, pat dough to 1/4 inch thick. Pinch off dough to 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency stirring occasionally. Stir in chicken.
4. For rolled dumplings roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough one piece at a time into boiling broth, genetly stirring after each addition.
I found a yummy old fashion beef stew recipe from Byron's dutch oven recipes. Alot of his recipes have the spices that you've listed! Some other great sites to search are:
www.foodnetwork.com
www.lightandtasty.com
www.papadutch.home.com
and try Cracker Barrel, they have a bunch of old fashion recipes.
Good luck, hope they work
Chicken %26amp; Dumplings
1-2lbs of chicken
Boil chicken until done (keep the liquid level above half full). Once chicken is done clean it off the bones and remove any skin or fat. return shredded meat to medium boil. Add 3 or 4 bouillon cubes. Use bisquick mix. Follow the directions for dumpling mixture. Drop dumplings in with a mild boil. Do not stir. Add salt and pepper. Ready to serve.
Easy and Very Good!
1 whole chicken-boiled %26amp; deboned cooked with -small onion chopped-tbs.black pepper-pinch of sage-if you like you can also cook with -1 cup hopped carrots%26amp;1/2 cup celery(I like it this way, but some don't) Bring this to a rolling boil %26amp; add---bisquit dough rolled out thin %26amp; cut into 1 inch sqaures----reduce heat cover %26amp; simmer for about 25 to 30 mins stirring so it doesn't scour ge
What is a good chicken wings recipe?
These are very good. I made them for a party (used all 3 of the marinades) and grilled them instead of baking.
---------- Recipe via Meal-Master (tm) v8.02
Title: CHICKEN WINGS WITH THREE DIFFERENT MARINADES
Categories: Poultry, Marinades
Yield: 24 servings
EACH RECIPE CALLS FOR 12
CHICKEN WINGS, CUT IN 1/2
***TERIYAKI
1/4 c Soy sauce, can use lite
1/4 c Dry white wine
2 tb Sugar
1/2 ts Gingerroot, freshly grated
1 Clove garlic, minced
***ORANGE BAR-B-QUE
1/3 c Chili sauce
1/4 c Orange marmalade
1 tb Red wine vinegar
1 1/2 ts Worcestershire sauce
1/2 ts Prepared mustard
1/4 ts Garlic powder
***SWEET AND SOUR
1/2 c Water
1/4 c Oil
3/4 c Sugar
1/4 c Ketchup
1/4 c Vinegar
1 ts Garlic salt
1/2 ts Chicken-flavor bouillon
FOR ALL THREE RECIPES: Cut each chicken wing in half;
place in large resealable plastic bag. At one flavor
marinade per bag, add all the ingredients and seal
bag. Turn bag making sure all the wings are coated.
Refrigerate up to 24 hours, but perferably more than
4. Turn bag occasionally. Heat oven to 375. Drain the
wings, reserving the marinade. Place on broiler pan
and bake 1 hour or until chicken is no longer pink,
basting with marinade at 15 minute intervals. DISCARD
ANY REMAINING MARINADE. Serve warm. Makes 24.What is a good chicken wings recipe?
deep fry the wings, get 1/2 cup butter and 10 tblspns of hotsauce, melt the butter and add hotsauce, then mix cooked wings in sauce and serveWhat is a good chicken wings recipe?
I marinate mine in my hot sauce mixture all day long, then I bake them.
I don't like the ones that are fried then coated, way too messy.
Mine are hot without the mess, it's soaked into the meat and mmmm are they ever good.
For approx 3 dozen wings...
4 oz. Hot Sauce ( I use 2 oz of El Yucateco hot sauce and 2 oz of Crystal hot sauce.)
1 tbl. Cajun seasoning
1 tbl. Black pepper
1 tea. Onion powder
陆 tea. Cayenne pepper (chili piquin)
陆 tea Garlic powder
Sprinkle salt
Mix dry ingredients well.
Pour in hot sauce and mix until well blended.
Place wings into a one gallon zip lock bag,
Pour ingredients into bag, roll around mixing well.
Marinate in refrigerator all day.
turning and mixing every hour or so.
Pre-heat oven to 350,
Place wings on a wire rack over cookie sheet
Bake 1 hour, turn each wing over and continue
Baking 陆 - 1 hour.
The fat tends to burn off so the skin gets a little crispy and not greasy.
My favorite is a healthier version of old-fashioned home-fried chicken.
Take 2 cups flour and mix in 2 tsp salt, 2 tsp pepper, 1 tbl paprika, 1 tbl garlic powder, and 1 tbl onion powder. (Adjust to taste. It may seem like a lot of spice, but remember each piece is only going to have a little bit on it so it needs to be strong enough that it can be tasted.)
Wet the chicken wings, then coat in flour mixture. Pour about 1/4 cup of cooking oil onto a cookie sheet with sides. Arrange the wings in a single layer on this. Bake at 350 degrees Fahrenheit about 20 min, turn over, and bake 25 more min or until done.
Drain on a paper towel and serve with various dipping sauces. Yummmm!
I like the hot wings myself......batter your wings with flour....add salt and pepper to flour and mix well....then batter your wings. fry them up...place on plate lined with paper towels to remove excess grease.......Now coat your fried wings in some Franks hot sauce, put in the oven at about 350 - 400 degrees and allow to bake. take them out and serve with Blue cheese dressing, ranch dressing a spicy sauce or sweet and sour, with celery and so fourth.....really good.
marinate with a little sesami oil, garlic and soy sauce, then grill brushing marinate over the wingsnail polish
---------- Recipe via Meal-Master (tm) v8.02
Title: CHICKEN WINGS WITH THREE DIFFERENT MARINADES
Categories: Poultry, Marinades
Yield: 24 servings
EACH RECIPE CALLS FOR 12
CHICKEN WINGS, CUT IN 1/2
***TERIYAKI
1/4 c Soy sauce, can use lite
1/4 c Dry white wine
2 tb Sugar
1/2 ts Gingerroot, freshly grated
1 Clove garlic, minced
***ORANGE BAR-B-QUE
1/3 c Chili sauce
1/4 c Orange marmalade
1 tb Red wine vinegar
1 1/2 ts Worcestershire sauce
1/2 ts Prepared mustard
1/4 ts Garlic powder
***SWEET AND SOUR
1/2 c Water
1/4 c Oil
3/4 c Sugar
1/4 c Ketchup
1/4 c Vinegar
1 ts Garlic salt
1/2 ts Chicken-flavor bouillon
FOR ALL THREE RECIPES: Cut each chicken wing in half;
place in large resealable plastic bag. At one flavor
marinade per bag, add all the ingredients and seal
bag. Turn bag making sure all the wings are coated.
Refrigerate up to 24 hours, but perferably more than
4. Turn bag occasionally. Heat oven to 375. Drain the
wings, reserving the marinade. Place on broiler pan
and bake 1 hour or until chicken is no longer pink,
basting with marinade at 15 minute intervals. DISCARD
ANY REMAINING MARINADE. Serve warm. Makes 24.What is a good chicken wings recipe?
deep fry the wings, get 1/2 cup butter and 10 tblspns of hotsauce, melt the butter and add hotsauce, then mix cooked wings in sauce and serveWhat is a good chicken wings recipe?
I marinate mine in my hot sauce mixture all day long, then I bake them.
I don't like the ones that are fried then coated, way too messy.
Mine are hot without the mess, it's soaked into the meat and mmmm are they ever good.
For approx 3 dozen wings...
4 oz. Hot Sauce ( I use 2 oz of El Yucateco hot sauce and 2 oz of Crystal hot sauce.)
1 tbl. Cajun seasoning
1 tbl. Black pepper
1 tea. Onion powder
陆 tea. Cayenne pepper (chili piquin)
陆 tea Garlic powder
Sprinkle salt
Mix dry ingredients well.
Pour in hot sauce and mix until well blended.
Place wings into a one gallon zip lock bag,
Pour ingredients into bag, roll around mixing well.
Marinate in refrigerator all day.
turning and mixing every hour or so.
Pre-heat oven to 350,
Place wings on a wire rack over cookie sheet
Bake 1 hour, turn each wing over and continue
Baking 陆 - 1 hour.
The fat tends to burn off so the skin gets a little crispy and not greasy.
My favorite is a healthier version of old-fashioned home-fried chicken.
Take 2 cups flour and mix in 2 tsp salt, 2 tsp pepper, 1 tbl paprika, 1 tbl garlic powder, and 1 tbl onion powder. (Adjust to taste. It may seem like a lot of spice, but remember each piece is only going to have a little bit on it so it needs to be strong enough that it can be tasted.)
Wet the chicken wings, then coat in flour mixture. Pour about 1/4 cup of cooking oil onto a cookie sheet with sides. Arrange the wings in a single layer on this. Bake at 350 degrees Fahrenheit about 20 min, turn over, and bake 25 more min or until done.
Drain on a paper towel and serve with various dipping sauces. Yummmm!
I like the hot wings myself......batter your wings with flour....add salt and pepper to flour and mix well....then batter your wings. fry them up...place on plate lined with paper towels to remove excess grease.......Now coat your fried wings in some Franks hot sauce, put in the oven at about 350 - 400 degrees and allow to bake. take them out and serve with Blue cheese dressing, ranch dressing a spicy sauce or sweet and sour, with celery and so fourth.....really good.
marinate with a little sesami oil, garlic and soy sauce, then grill brushing marinate over the wings
I need the perfect chicken dhansak recipe asap if you can help?
2 1/2 lbs skinless chicken, and jointed
1 teaspoon salt
1 inch cube fresh ginger, grated
6 garlic cloves, chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 green cardamoms
2 inches cinnamon sticks, broken into pieces
6 dried red chilies
10 peppercorns
2 bay leaves
1/4 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
6 tablespoons water
2 tablespoons ghee
4 ounces water
3 ounces yellow split peas
3 ounces red lentils
5 tablespoons oil
1 large onion, chopped
1 teaspoon turmeric
1 teaspoon garam masala
20 ounces warm water
1 teaspoon tamarind paste
1 tablespoon fresh coriander leaves, chopped
Cut chicken breasts in two and sever the legs at the joint.
With the salt mash the ginger and garlic to a pulp.
In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreekseeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes
Add the water, bring to the boil and simmer covered for 20 minutes Turn off the heat.
Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
Heat the oil in another pan and fry the onions till just golden.
Add the turmeric a nd garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
Disolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
Serve with boiled rice and a good chutney.I need the perfect chicken dhansak recipe asap if you can help?
Try the following
Chicken Dhansak
Two good handfuls of red lentils
Five tablespoons of groundnut oil
Three to five cloves of garlic, finely chopped
Two heaped teaspoons of cumin seeds
A cubic inch of ginger root, finely chopped
Four to six fresh or pickled chilis, finely chopped (optional)
300-500g chicken meat, in bite-size pieces
Spices: one to two teaspoons each of garam masala, paprika, cumin seed and general-purpose curry powder - or whatever you happen to have around the house.
Two big onions, very finely chopped
A tin of pineapple rings, chopped (sorry, that's how it is)
Another cubic inch of ginger root, this time finely sliced
Some lemon juice
Some coriander leaf, coarsely chopped (optional)
Method
Boil some water, add salt, and cook the lentils in it for maybe twenty minutes. That can be going on quietly in the background while you get on with the rest of the recipe.
Heat up two tablespoons of the oil in a wok, and fry the garlic in it for one minute. Add the cumin seed and fry for one more minute. Add the chopped ginger and fry for one more minute.
Add the chilis and fry for one more minute. Add the chicken meat, and stir-fry for about five minutes, until it's all gone white, with the garlic, cumin, ginger and chili mulch sticking to it.
Remove the chicken with a slotted spoon and put it to one side, leaving most of the oil and mulch in the wok. Add the rest of the oil together with the spices. Mix them all up, and stir-fry for a minute or two. Add the onions to the wok, mixing thoroughly with the oil, mulch and spices. If you think that more oil is needed at this point, feel free to add it. Leave this onion mixture to fry for ten minutes or so, moving it around occasionally to prevent sticking. If it seems to be drying out, add some of the liquid from the tin of pineapple.
This step is optional, depending on how you like your curry texture: put about half of the onion mixture into a blender or food processor, and whiz down into a coarse paste. Then add it back into the wok. Your lentils should be cooked by now. Drain off the excess cooking water. Add the chicken back into the wok, together with the chopped pineapple, the sliced ginger and the drained lentils. Add lemon juice to taste. If you're using the coriander leaf, mix it in. Leave to simmer gently for ten more minutes, adding more liquid if necessary.
That's it, you're done. You can either eat this straight away (you did remember to boil some rice while you were doing this, right?) or you can let it cool down and re-heat it the next day (adding water as necessary to get the texture right after the overnight evaporation.I need the perfect chicken dhansak recipe asap if you can help?
Cannot get a better recipe.............
chicken dhansak
recipe version 1.2
version 2.0 is now available
see The Curry House Cookery Book
Description
I love the combination of the chicken, the earthy lentils and the rich spicy sauce. The basic recipe is medium hot but you can add the whole dried chillies if you want a hot curry.
Ingredients
1 oz split red lentils, picked over for little stones and washed in a sieve
3 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into bite sized cubes
4 cloves
the seeds of 2 whole green cardamon pods - just cut the pods open with a knife and take out the seeds
for a hot curry 4-8 whole small dried chillies (Bird's Eye or Thai Hots) - omit if you want a medium curry
half teaspoon ground cumin seed
half teaspoon turmeric
half teaspoon ground coriander seed
half teaspoon hot chilli powder
1 teaspoon paprika
half a batch of Basic Curry Sauce - about 4 fl oz
salt to taste
(optional) 1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
Method
Put the lentils into a pan with about 10 fl oz (half a pint) of cold water, bring to the boil and boil vigourously for 10 minutes. During this time skim off any scum that comes to the top. Then reduce the heat and cook with the water bubbling for a further 20 minutes. There should still be a little water left at the end so add a little more boiling water if the pan runs dry. Cover and set aside.
Grind the cloves and cardamon seeds as finely as you can in a pestle and mortar.
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy pan over a moderate heat.
Add the whole chillies (if using) and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the ground cloves and cardamon seeds, cumin, turmeric, coriander, chilli powder and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces, the lentils and their remaining cooking liquid and some salt and simmer for 20-30 minutes or until the chicken is done. Add a little hot water if the sauce starts to catch on the bottom of the pan but the idea is to finish up with a thick lentily sauce.
10 minutes from the end add the fenugreek leaves if using.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
maybe!
Chicken Dhansak
2 1/2 lbs skinless chicken, and jointed
1 teaspoon salt
1 inch cube fresh ginger, grated
6 garlic cloves, chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 green cardamoms
2 inches cinnamon sticks, broken into pieces
6 dried red chilies
10 peppercorns
2 bay leaves
1/4 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
6 tablespoons water
2 tablespoons ghee
4 ounces water
3 ounces yellow split peas
3 ounces red lentils
5 tablespoons oil
1 large onion, chopped
1 teaspoon turmeric
1 teaspoon garam masala
20 ounces warm water
1 teaspoon tamarind paste
1 tablespoon fresh coriander leaves, chopped
Cut chicken breasts in two and sever the legs at the joint.
With the salt mash the ginger and garlic to a pulp.
In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreekseeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes
Add the water, bring to the boil and simmer covered for 20 minutes Turn off the heat.
Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
Heat the oil in another pan and fry the onions till just golden.
Add the turmeric a nd garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
Disolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
Serve with boiled rice and a good chutney.
1 teaspoon salt
1 inch cube fresh ginger, grated
6 garlic cloves, chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 green cardamoms
2 inches cinnamon sticks, broken into pieces
6 dried red chilies
10 peppercorns
2 bay leaves
1/4 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
6 tablespoons water
2 tablespoons ghee
4 ounces water
3 ounces yellow split peas
3 ounces red lentils
5 tablespoons oil
1 large onion, chopped
1 teaspoon turmeric
1 teaspoon garam masala
20 ounces warm water
1 teaspoon tamarind paste
1 tablespoon fresh coriander leaves, chopped
Cut chicken breasts in two and sever the legs at the joint.
With the salt mash the ginger and garlic to a pulp.
In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreekseeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes
Add the water, bring to the boil and simmer covered for 20 minutes Turn off the heat.
Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
Heat the oil in another pan and fry the onions till just golden.
Add the turmeric a nd garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
Disolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
Serve with boiled rice and a good chutney.I need the perfect chicken dhansak recipe asap if you can help?
Try the following
Chicken Dhansak
Two good handfuls of red lentils
Five tablespoons of groundnut oil
Three to five cloves of garlic, finely chopped
Two heaped teaspoons of cumin seeds
A cubic inch of ginger root, finely chopped
Four to six fresh or pickled chilis, finely chopped (optional)
300-500g chicken meat, in bite-size pieces
Spices: one to two teaspoons each of garam masala, paprika, cumin seed and general-purpose curry powder - or whatever you happen to have around the house.
Two big onions, very finely chopped
A tin of pineapple rings, chopped (sorry, that's how it is)
Another cubic inch of ginger root, this time finely sliced
Some lemon juice
Some coriander leaf, coarsely chopped (optional)
Method
Boil some water, add salt, and cook the lentils in it for maybe twenty minutes. That can be going on quietly in the background while you get on with the rest of the recipe.
Heat up two tablespoons of the oil in a wok, and fry the garlic in it for one minute. Add the cumin seed and fry for one more minute. Add the chopped ginger and fry for one more minute.
Add the chilis and fry for one more minute. Add the chicken meat, and stir-fry for about five minutes, until it's all gone white, with the garlic, cumin, ginger and chili mulch sticking to it.
Remove the chicken with a slotted spoon and put it to one side, leaving most of the oil and mulch in the wok. Add the rest of the oil together with the spices. Mix them all up, and stir-fry for a minute or two. Add the onions to the wok, mixing thoroughly with the oil, mulch and spices. If you think that more oil is needed at this point, feel free to add it. Leave this onion mixture to fry for ten minutes or so, moving it around occasionally to prevent sticking. If it seems to be drying out, add some of the liquid from the tin of pineapple.
This step is optional, depending on how you like your curry texture: put about half of the onion mixture into a blender or food processor, and whiz down into a coarse paste. Then add it back into the wok. Your lentils should be cooked by now. Drain off the excess cooking water. Add the chicken back into the wok, together with the chopped pineapple, the sliced ginger and the drained lentils. Add lemon juice to taste. If you're using the coriander leaf, mix it in. Leave to simmer gently for ten more minutes, adding more liquid if necessary.
That's it, you're done. You can either eat this straight away (you did remember to boil some rice while you were doing this, right?) or you can let it cool down and re-heat it the next day (adding water as necessary to get the texture right after the overnight evaporation.I need the perfect chicken dhansak recipe asap if you can help?
Cannot get a better recipe.............
chicken dhansak
recipe version 1.2
version 2.0 is now available
see The Curry House Cookery Book
Description
I love the combination of the chicken, the earthy lentils and the rich spicy sauce. The basic recipe is medium hot but you can add the whole dried chillies if you want a hot curry.
Ingredients
1 oz split red lentils, picked over for little stones and washed in a sieve
3 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into bite sized cubes
4 cloves
the seeds of 2 whole green cardamon pods - just cut the pods open with a knife and take out the seeds
for a hot curry 4-8 whole small dried chillies (Bird's Eye or Thai Hots) - omit if you want a medium curry
half teaspoon ground cumin seed
half teaspoon turmeric
half teaspoon ground coriander seed
half teaspoon hot chilli powder
1 teaspoon paprika
half a batch of Basic Curry Sauce - about 4 fl oz
salt to taste
(optional) 1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
Method
Put the lentils into a pan with about 10 fl oz (half a pint) of cold water, bring to the boil and boil vigourously for 10 minutes. During this time skim off any scum that comes to the top. Then reduce the heat and cook with the water bubbling for a further 20 minutes. There should still be a little water left at the end so add a little more boiling water if the pan runs dry. Cover and set aside.
Grind the cloves and cardamon seeds as finely as you can in a pestle and mortar.
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy pan over a moderate heat.
Add the whole chillies (if using) and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the ground cloves and cardamon seeds, cumin, turmeric, coriander, chilli powder and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces, the lentils and their remaining cooking liquid and some salt and simmer for 20-30 minutes or until the chicken is done. Add a little hot water if the sauce starts to catch on the bottom of the pan but the idea is to finish up with a thick lentily sauce.
10 minutes from the end add the fenugreek leaves if using.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
maybe!
Chicken Dhansak
2 1/2 lbs skinless chicken, and jointed
1 teaspoon salt
1 inch cube fresh ginger, grated
6 garlic cloves, chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 green cardamoms
2 inches cinnamon sticks, broken into pieces
6 dried red chilies
10 peppercorns
2 bay leaves
1/4 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
6 tablespoons water
2 tablespoons ghee
4 ounces water
3 ounces yellow split peas
3 ounces red lentils
5 tablespoons oil
1 large onion, chopped
1 teaspoon turmeric
1 teaspoon garam masala
20 ounces warm water
1 teaspoon tamarind paste
1 tablespoon fresh coriander leaves, chopped
Cut chicken breasts in two and sever the legs at the joint.
With the salt mash the ginger and garlic to a pulp.
In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreekseeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight.
In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes
Add the water, bring to the boil and simmer covered for 20 minutes Turn off the heat.
Mix the split peas and lentils together and wash them till the water runs clear. Drain them.
Heat the oil in another pan and fry the onions till just golden.
Add the turmeric a nd garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes.
Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes.
Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches.
Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn.
Disolve the tamarind in a little hot water and add this to the pan cook for 3 minutes.
Serve with boiled rice and a good chutney.
What is a good chicken alfredo recipe?
2 lbs boneless chicken breasts
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine
Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.
Sauce:
Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.
Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.What is a good chicken alfredo recipe?
heavy whipping cream, lots of garlic, TONS of parm cheese, a little butter and an egg yolk is how I make mine. Pepper. Cook on low heat, stirring occasionaly. (Everything in moderation. This is a very fattening dish! We eat it with whole grain pasta. Or even better, my families favorite.....Spead it over a pizza crust, add some grilled chicken strips, top with Mozz and Provel cheese. Chicken alfreado pizza! Its delicious!What is a good chicken alfredo recipe?
Try this one:
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
Add chicken, shrimp, lobster or other meat of choice and toss to coat in sauce and serve. Enjoy
This is a little rustic version as I dont use measrurements.. Marinate strips or cubed Chicken breats is Greek dressing for 2 hrs..Sautee in olive oil and fresh minced garlic....Set aside, In med high skillet melt 3 tablespoons real butter then wisk 3 Tble spoons flour, wisk till it darkens (LIke caremel)....slowly wisk 2 cups (you can add more or less of eferything, Its fun to make it your way.) heavy cream or 1/2 %26amp; 1/2 till thickened...add 1/2 cup Parmesean cheese, and than chicken. Salt %26amp; Pepper to taste
Toss with Fettuccini noodles....
For varieations add mushrooms, Frozen peas, or diced tomatoes
Or do seafood, (shrimp %26amp; crab) and add white wine before ceam.
Here are several recipes:
http://www.cooks.com/rec/search?q=chicke鈥?/a>
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine
Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.
Sauce:
Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.
Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.What is a good chicken alfredo recipe?
heavy whipping cream, lots of garlic, TONS of parm cheese, a little butter and an egg yolk is how I make mine. Pepper. Cook on low heat, stirring occasionaly. (Everything in moderation. This is a very fattening dish! We eat it with whole grain pasta. Or even better, my families favorite.....Spead it over a pizza crust, add some grilled chicken strips, top with Mozz and Provel cheese. Chicken alfreado pizza! Its delicious!What is a good chicken alfredo recipe?
Try this one:
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
Add chicken, shrimp, lobster or other meat of choice and toss to coat in sauce and serve. Enjoy
This is a little rustic version as I dont use measrurements.. Marinate strips or cubed Chicken breats is Greek dressing for 2 hrs..Sautee in olive oil and fresh minced garlic....Set aside, In med high skillet melt 3 tablespoons real butter then wisk 3 Tble spoons flour, wisk till it darkens (LIke caremel)....slowly wisk 2 cups (you can add more or less of eferything, Its fun to make it your way.) heavy cream or 1/2 %26amp; 1/2 till thickened...add 1/2 cup Parmesean cheese, and than chicken. Salt %26amp; Pepper to taste
Toss with Fettuccini noodles....
For varieations add mushrooms, Frozen peas, or diced tomatoes
Or do seafood, (shrimp %26amp; crab) and add white wine before ceam.
Here are several recipes:
http://www.cooks.com/rec/search?q=chicke鈥?/a>
What's an easy chicken teriyaki recipe you know?
I'm using chicken breastsWhat's an easy chicken teriyaki recipe you know?
put the chicken breasts in oven safe dish. add soya sauce or teriaki...add ketchup on top of that(smear it on top), splash white vinegre...(just a bit) and some gratede fresh ginger and garlic, salt and pepper...and maybe some basil fresh...cover and bake it...then take lid off and bake till brown. It's not typical teriaki chicken but u will receive no complaints at the dinner table!What's an easy chicken teriyaki recipe you know?
EASY CHICKEN TERIYAKI
1/4 c. teriyaki sauce
1/4 c. water
1/4 c. white vinegar
1/8 to 1/4 tsp. garlic powder
1/8 tsp. ground ginger
2 chicken breast halves, skin and fat removed
Stir all ingredients, except chicken, together in a baking dish or pan. Add chicken pieces and turn a few minutes to coat well. With flesh side down in sauce, cover and bake at 375 degrees for 45 to 50 minutes. Makes 2 servings containing 160 calories and 6 grams of fat per serving.
~~~~~~~~~~~~~~~~~~~~~~~~
I usually cut up the chicken into strips, stick it into a frying pan for a couple minutes until it isn't pink any longer.
While the chicken is cooking I make some minute rice in the microwave...then microwave a bag of frozen veggies (i like broccoli and cauliflower).
I top the rice with chicken, veggies and then pour some teriyaki sauce over top of everything.
Kc Masterpiece has this great honey teriyaki bbq marinade and its so good. What I do is get about 8 chicken breasts (boneless and skinless) bake them on 375 for about an hour and then I pour the marinade on top and bake for another 30 minutes and people that I have prepared this for loves it.
Sam's Club has an amazing Chicken Teriyaki thats already pre marinaded and pre cooked. It is so good! Plus its quick and easy to cook. I think its made by Tyson.
Marinate the chicken breasts in teriyaki sauce and throw them on the stove. Yum!
put the chicken breasts in oven safe dish. add soya sauce or teriaki...add ketchup on top of that(smear it on top), splash white vinegre...(just a bit) and some gratede fresh ginger and garlic, salt and pepper...and maybe some basil fresh...cover and bake it...then take lid off and bake till brown. It's not typical teriaki chicken but u will receive no complaints at the dinner table!What's an easy chicken teriyaki recipe you know?
EASY CHICKEN TERIYAKI
1/4 c. teriyaki sauce
1/4 c. water
1/4 c. white vinegar
1/8 to 1/4 tsp. garlic powder
1/8 tsp. ground ginger
2 chicken breast halves, skin and fat removed
Stir all ingredients, except chicken, together in a baking dish or pan. Add chicken pieces and turn a few minutes to coat well. With flesh side down in sauce, cover and bake at 375 degrees for 45 to 50 minutes. Makes 2 servings containing 160 calories and 6 grams of fat per serving.
~~~~~~~~~~~~~~~~~~~~~~~~
I usually cut up the chicken into strips, stick it into a frying pan for a couple minutes until it isn't pink any longer.
While the chicken is cooking I make some minute rice in the microwave...then microwave a bag of frozen veggies (i like broccoli and cauliflower).
I top the rice with chicken, veggies and then pour some teriyaki sauce over top of everything.
Kc Masterpiece has this great honey teriyaki bbq marinade and its so good. What I do is get about 8 chicken breasts (boneless and skinless) bake them on 375 for about an hour and then I pour the marinade on top and bake for another 30 minutes and people that I have prepared this for loves it.
Sam's Club has an amazing Chicken Teriyaki thats already pre marinaded and pre cooked. It is so good! Plus its quick and easy to cook. I think its made by Tyson.
Marinate the chicken breasts in teriyaki sauce and throw them on the stove. Yum!
Recipe for Chicken Katsu curry?
I am really hungry for some chicken kastu curry, but Im home for spring break and there are no restaurants around my home city that serve it. I am a pretty good cook, so I figured Id make some myself but I can't find a recipe. It would be awesome if someone could help me out. A fairly straight forward, yet delicious chicken or pork katsu curry recipe would be awesome to have, ThanksRecipe for Chicken Katsu curry?
Here is the recipe for pork katsu, you can replace the pork by chicken thighs..
http://www.bento.com/tr-tonk.html
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Japanese-style Curry %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
1 medium yellow onion, sliced
2 or 3 potatoes, cut into big cubes
1 carrot, diced
1 apple, diced
1 teaspoon curry powder
1 bay leave (dried)
2 gloves of garlic, sliced
500 cc water
4 tablespoon of yellow curry paste
2 tablespoon cooking wine
2 tablespoon of cooking oil
300 g chicken breast, cut into bite size
salt and pepper (for marinating the chicken)
1 tablespoon of sugar
1 chili, chopped
salt to taste
some butter
1) Put onion, carrot, apple in a food processor to make a paste
2) Heat cooking pot on hot stove, add 1 tablespoon of cooking oil, add garlic slices and stir fry till fragrant, pour the vegetables paste in the pot and stry fry for 3 minutes.
3) add curry powder, curry paste and chili into the pot, stir for 1 minute, then add water and bay leave, turn heat to low, simmer for about 20 minutes of till the sauce is thick and stir occassionally.
4) Heat a frying pan over high heat, add 1 tablespoon of oil, stir fry the chicken meat for a minute, add cooking wine, brown both sides of the chicken, then put chicken meat into the curry sauce.
let it simmer for another 10 minutes
5) add butter in the curry sauce.
6) spoon curry sauce on the chicken katsu and rice.
Enjoy!
PS. You can also buy Japanese curry roux to replace the curry paste, so that your katsu curry would taste much alike the Japanese one.Recipe for Chicken Katsu curry?
Coat chicken with curry powder. Coat that with breading. Deep fry that. Chicken curry katsu.
Alternatively, put the curry in the breading and deep fry it.
I love chicken katsu
INGREDIENTS:
chicken breasts or thighs - de-boned and flattened (one per guest)
flour
eggs
panko (Japanese bread crumbs)
vegetable oil
Tonkatsu sauce
PREPARATION:
Heat oil in frying pan. Coat chicken with flour, dip in beaten egg and roll in panko breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels. Slice and serve with tonkatsu sauce for dipping. As an alternative you can marinate the chicken for up to one hour before cooking in a sake marinade combining 2 tablespoons, 1/4 cup soy sauce, 1/4 cup sugar, 1 teaspoon minced ginger and 1 teaspoon minced garlic, blended well.
Tonkatsu Sauce (variation 1)
1 cup catsup
1/2 cup Worcestershire sauce
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin
Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4 weeks Yield: 3 cups
Tonkatsu Sauce (variation 2)
1/2 cup catsup
1-1/2 to 2 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard mixed with a little water
Mix all ingredients thoroughly. Makes 3/4 cup
Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.
Here is the recipe for pork katsu, you can replace the pork by chicken thighs..
http://www.bento.com/tr-tonk.html
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1 medium yellow onion, sliced
2 or 3 potatoes, cut into big cubes
1 carrot, diced
1 apple, diced
1 teaspoon curry powder
1 bay leave (dried)
2 gloves of garlic, sliced
500 cc water
4 tablespoon of yellow curry paste
2 tablespoon cooking wine
2 tablespoon of cooking oil
300 g chicken breast, cut into bite size
salt and pepper (for marinating the chicken)
1 tablespoon of sugar
1 chili, chopped
salt to taste
some butter
1) Put onion, carrot, apple in a food processor to make a paste
2) Heat cooking pot on hot stove, add 1 tablespoon of cooking oil, add garlic slices and stir fry till fragrant, pour the vegetables paste in the pot and stry fry for 3 minutes.
3) add curry powder, curry paste and chili into the pot, stir for 1 minute, then add water and bay leave, turn heat to low, simmer for about 20 minutes of till the sauce is thick and stir occassionally.
4) Heat a frying pan over high heat, add 1 tablespoon of oil, stir fry the chicken meat for a minute, add cooking wine, brown both sides of the chicken, then put chicken meat into the curry sauce.
let it simmer for another 10 minutes
5) add butter in the curry sauce.
6) spoon curry sauce on the chicken katsu and rice.
Enjoy!
PS. You can also buy Japanese curry roux to replace the curry paste, so that your katsu curry would taste much alike the Japanese one.Recipe for Chicken Katsu curry?
Coat chicken with curry powder. Coat that with breading. Deep fry that. Chicken curry katsu.
Alternatively, put the curry in the breading and deep fry it.
I love chicken katsu
INGREDIENTS:
chicken breasts or thighs - de-boned and flattened (one per guest)
flour
eggs
panko (Japanese bread crumbs)
vegetable oil
Tonkatsu sauce
PREPARATION:
Heat oil in frying pan. Coat chicken with flour, dip in beaten egg and roll in panko breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels. Slice and serve with tonkatsu sauce for dipping. As an alternative you can marinate the chicken for up to one hour before cooking in a sake marinade combining 2 tablespoons, 1/4 cup soy sauce, 1/4 cup sugar, 1 teaspoon minced ginger and 1 teaspoon minced garlic, blended well.
Tonkatsu Sauce (variation 1)
1 cup catsup
1/2 cup Worcestershire sauce
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin
Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4 weeks Yield: 3 cups
Tonkatsu Sauce (variation 2)
1/2 cup catsup
1-1/2 to 2 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard mixed with a little water
Mix all ingredients thoroughly. Makes 3/4 cup
Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.
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