this is good.Anyone have a good chicken salad recipe?
Chicken Salad
2 celery stalks, cut into large chunks
2 carrots, cut into large chunks
2 onions, cut into large chunks
1 bay leaf
12 peppercorns
1 bunch thyme sprigs
1 bunch rosemary sprigs
kosher salt
1 lemon, cut in half
1 whole chicken
mayonnaise to taste
Dijon mustard to taste
lemon juice to taste
1 stalk celery, finely diced
1/2 red onion, finely diced
salt
black pepper
Tabasco sauce (optional)
Fill pot with celery, carrots, onions, bay leaf, peppercorns, thyme, rosemary, salt, lemon and chicken. Fill pot with enough water to submerge chicken. Bring to a boil, then simmer until chicken is done. Take chicken out and dry. Save stock for soup. Discard vegetables, herbs and seasonings.
Shred chicken meat off the bones with hands. Combine mayonnaise, mustard, lemon juice, celery and onion in bowl. Add chicken and mix until thoroughly combined. Season to taste with salt and pepper. Add Tabasco sauce if desired.
It's a little bit of work, but well worth it.Anyone have a good chicken salad recipe?
Try going to cooks.com
Sorry i can't help I am a vegetarian
This is fabulous!
';Oriental Chicken Salad with Walnut and Dried Cranberry
1/2 Cup Orange Juice Concentrate
1/4 Cup Soy Sauce
1 1/2 lbs. Boneless, skinless Chicken Breast
1 T Canola Oil
2 T Red Onion, diced
3 T Celery, diced
3 T Mayonnaise
1/4 Cup Walnuts, roughly chopped
1/4 Cup Dried Cranberries
2 T Parsley, chopped
Salt %26amp; Pepper
Blend orange juice concentrate and soy sauce and use to marinate chicken breast for 1-2 hours.
Saut茅 chicken in canola oil over medium heat 6-8 minutes in each side until firm. (Orange juice will caramelize and turn dark.) Remove to plate and allow to cool.
Cut chicken into half-inch cubes and combine with onion, celery, mayonnaise, walnuts, cranberries and parsley. Season to taste with salt and pepper.
Serve on a bed of Boston lettuce or use a great toasted sourdough for sandwiches. Garnish with thinly sliced navel orange and sprig of parsley. ';
Enjoy!
Thursday, December 31, 2009
Recipe for Chicken Stir Fry?
Does any one have an aweosme recipee for chicken stir fry. My familly started a healthy and nonproccesed food diet.. and we thought this would be healthy and delicious! Any one have a recipee???? Thanks.Recipe for Chicken Stir Fry?
Easy one.
put in pan:
a little canola oil, a little pure sesame oil, fresh ginger and garlic if you like it. Heat up, toss in chicken for couple minutes, add chopped veggies, especially bok choy, onion, broccoli, etc. keep tossing until nice and crunchy and cooked, then add 2 or 3 tablespoons of orange juice concentrate....coat the whole thing...remove from heat...sprinkle with toasted or plain sesame seeds. Serve with brown rice or even better over rice noodles. enjoyRecipe for Chicken Stir Fry?
you don't need a recipe.............you just put vegetable oil in a wak or deep pan and toss in slices of chicken and what ever vegetables you like and cook till everything is done.
Its not that hard.
2 cups brown rice..its better for you..
1lb of chicken
2 cups frozen stir fry veggies
1/2 cup sweet and sour sauce...
1 and half cup water
Cut chicken into cubes and cook med/high for 4 minutes or until cooked through. Add veggies sweet and sour sauce, water and rice. Mix really good...bring back to a boil..cover and simmer for 8- 10 minutes until rice is tender...uncover and let sit 5 minutes rice will abosorb excess water...
add soy sauce or any thing for more flavor..
2 cups brown rice..its better for you..
1lb of chicken
2 cups frozen stir fry veggies
1/2 cup sweet and sour sauce...
1 and half cup water
Cut chicken into cubes and cook med/high for 4 minutes or until cooked through. Add veggies sweet and sour sauce, water and rice. Mix really good...bring back to a boil..cover and simmer for 8- 10 minutes until rice is tender...uncover and let sit 5 minutes rice will abosorb excess water...
add soy sauce or any thing for more flavor..
Easy one.
put in pan:
a little canola oil, a little pure sesame oil, fresh ginger and garlic if you like it. Heat up, toss in chicken for couple minutes, add chopped veggies, especially bok choy, onion, broccoli, etc. keep tossing until nice and crunchy and cooked, then add 2 or 3 tablespoons of orange juice concentrate....coat the whole thing...remove from heat...sprinkle with toasted or plain sesame seeds. Serve with brown rice or even better over rice noodles. enjoyRecipe for Chicken Stir Fry?
you don't need a recipe.............you just put vegetable oil in a wak or deep pan and toss in slices of chicken and what ever vegetables you like and cook till everything is done.
Its not that hard.
2 cups brown rice..its better for you..
1lb of chicken
2 cups frozen stir fry veggies
1/2 cup sweet and sour sauce...
1 and half cup water
Cut chicken into cubes and cook med/high for 4 minutes or until cooked through. Add veggies sweet and sour sauce, water and rice. Mix really good...bring back to a boil..cover and simmer for 8- 10 minutes until rice is tender...uncover and let sit 5 minutes rice will abosorb excess water...
add soy sauce or any thing for more flavor..
2 cups brown rice..its better for you..
1lb of chicken
2 cups frozen stir fry veggies
1/2 cup sweet and sour sauce...
1 and half cup water
Cut chicken into cubes and cook med/high for 4 minutes or until cooked through. Add veggies sweet and sour sauce, water and rice. Mix really good...bring back to a boil..cover and simmer for 8- 10 minutes until rice is tender...uncover and let sit 5 minutes rice will abosorb excess water...
add soy sauce or any thing for more flavor..
Recipe for chicken curry?
I want to make a chicken curry from scratch for two people, it needs to have a kick to it but not blow my head off.
Please can someone give me a good recipe and reccomend a good curry powder to use?
Thanks.Recipe for chicken curry?
Try the following
Thai-style chicken curry
For the rice
100g/3陆oz Thai jasmine rice
1 lime, cut in half
250ml/8戮fl oz boiling water
For the chicken
4 boneless, skinless chicken thighs or 2 skinless chicken breasts, cut into bite-sized pieces
1 lime, juice only
1 tbsp sugar
录tsp cumin seeds
1 tsp ground turmeric
1 tbsp vegetable oil
1 tbsp fish sauce
2 red chillies, seeds removed, finely sliced
2.5cm/1in piece fresh lemongrass
small bunch coriander, leaves only, chopped
For the sauce
2 tbsp finely chopped fresh ginger
1 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
small bunch fresh coriander, stalks only, finely chopped
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tsp sugar
1 x 400ml/14fl oz can reduced-fat coconut milk, contents stirred
Method
1. For the rice, place the rice and the lime halves into a large saucepan and pour in the boiling water. Leave to soak for 4-5 minutes to allow the rice to soften.
2. Place the pan over a medium heat and bring to a boil. Reduce the heat and simmer for five minutes, until most of the water has been absorbed. Remove from the heat and keep the pan covered to allow the rice to steam.
3. For the chicken, place the chicken pieces into a bowl. Add the lime juice and the sugar and mix together well. Leave to marinate for at least 2-3 minutes, longer if you can.
4. Add the cumin seeds, turmeric, vegetable oil, fish sauce and one of the sliced chillies. Grate in the lemongrass and mix well.
5. Heat a non-stick frying pan over a medium heat. Add the chicken mixture. Cook for 10-12 minutes, stirring regularly until the chicken is completely cooked (no pink should remain in the chicken when it's cut into. If it's still pink, cook for longer).
6. For the sauce, place the ginger, onion, garlic and coriander stalks into a clean bowl and mix well.
7. Heat the oil in a frying pan over a medium heat, then add the onion, ginger, garlic and coriander mixture. Fry until the onions are softened but not coloured.
8. Season with salt and freshly ground black pepper and the teaspoon of sugar. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer gently for 2-3 minutes.
9. Return the chicken pan to the heat. Add a ladleful of the coconut sauce mixture to the chicken mixture and cook to reheat the chicken.
10. Add the chopped coriander leaves and the remaining sliced red chilli to the chicken.
11. If you want a smooth sauce, strain the sauce through a sieve into a clean bowl and discard the solid ingredients. Otherwise, you can leave the unstrained sauce as it is.
12. To serve, divide the rice between two plates and place half of the chicken alongside. Spoon some of the sauce over each pile of rice, spoon extra sauce over the chicken and serve
or Chicken curry
1 tbsp olive oil
陆 onion, peeled and diced
100g/3陆oz chicken, diced
陆 tsp curry powder
pinch of chilli powder
陆 tsp turmeric
70g/2陆oz peas
70ml2陆fl oz water
Method
1. Heat the oil in a pan and saut茅 the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.Recipe for chicken curry?
Ingredients for simple Indian Curry
1 onion, chopped finely
2 cloves of garlic, chopped finely
2 breasts of chicken, cut into bite sized cubes
1 can tomato, chopped
Juice of 1/2 a lemon or lime
1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek
Method
1. Mix the spices together and add a little water to make a thick paste.
2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.
4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.
That鈥檚 it! this Indian chicken curry recipe takes about 10-15 minutes preparation time and 45 minutes - 1 hour cooking time. If you cook it the day before you eat it the flavors will be more intense, although it can be difficult to wait that long!
Here is a delicious curry recipe that is easy to cook and
1. Chop one onion and 2 cloves of garlic very finely and fry in 2 tablespoons of oil.
2. Will the onion is frying mix 1 teaspoon of the following spices and add enough water to form a paste:
cumin, coriander (cilantro), turmeric, paprika, chili, ginger, black pepper
3. When the onion is really hot add the spices and reduce the heat. Contine to cook until the oil begins to float to the top.
4. Add 2 chicken breasts cut into one-inch cubes and add 2 tablespoons of tomato paste.
5. Mix well and put in the oven at medium heat for about an hour.
That's it, you just need to cook the rice, serve and eat. For a slightly different flavour you can add plain yogurt in place of the tomato paste or coconut milk.
Try this.
However, as you can see, I don't use pre-mixed curry powder (and neither would an Asian cook). The separate chilli (I use hot: WTF's the point of mild chilli powder?), garam masala and turmeric allow you to adjust the heat and spiciness to your exact requirements. The magic ingredient is the little bit of fresh ginger: it just gives it that ';zing';.
CHICKEN KORMA
Serves 2
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (陆 a 400g tin) of plum tomatoes*
陆 a teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
100ml (陆 a 200ml pot) of yoghurt**
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.
Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.
Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS %26amp; ALTERNATIVES
Use turkey instead of chicken.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
** Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
Please can someone give me a good recipe and reccomend a good curry powder to use?
Thanks.Recipe for chicken curry?
Try the following
Thai-style chicken curry
For the rice
100g/3陆oz Thai jasmine rice
1 lime, cut in half
250ml/8戮fl oz boiling water
For the chicken
4 boneless, skinless chicken thighs or 2 skinless chicken breasts, cut into bite-sized pieces
1 lime, juice only
1 tbsp sugar
录tsp cumin seeds
1 tsp ground turmeric
1 tbsp vegetable oil
1 tbsp fish sauce
2 red chillies, seeds removed, finely sliced
2.5cm/1in piece fresh lemongrass
small bunch coriander, leaves only, chopped
For the sauce
2 tbsp finely chopped fresh ginger
1 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
small bunch fresh coriander, stalks only, finely chopped
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tsp sugar
1 x 400ml/14fl oz can reduced-fat coconut milk, contents stirred
Method
1. For the rice, place the rice and the lime halves into a large saucepan and pour in the boiling water. Leave to soak for 4-5 minutes to allow the rice to soften.
2. Place the pan over a medium heat and bring to a boil. Reduce the heat and simmer for five minutes, until most of the water has been absorbed. Remove from the heat and keep the pan covered to allow the rice to steam.
3. For the chicken, place the chicken pieces into a bowl. Add the lime juice and the sugar and mix together well. Leave to marinate for at least 2-3 minutes, longer if you can.
4. Add the cumin seeds, turmeric, vegetable oil, fish sauce and one of the sliced chillies. Grate in the lemongrass and mix well.
5. Heat a non-stick frying pan over a medium heat. Add the chicken mixture. Cook for 10-12 minutes, stirring regularly until the chicken is completely cooked (no pink should remain in the chicken when it's cut into. If it's still pink, cook for longer).
6. For the sauce, place the ginger, onion, garlic and coriander stalks into a clean bowl and mix well.
7. Heat the oil in a frying pan over a medium heat, then add the onion, ginger, garlic and coriander mixture. Fry until the onions are softened but not coloured.
8. Season with salt and freshly ground black pepper and the teaspoon of sugar. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer gently for 2-3 minutes.
9. Return the chicken pan to the heat. Add a ladleful of the coconut sauce mixture to the chicken mixture and cook to reheat the chicken.
10. Add the chopped coriander leaves and the remaining sliced red chilli to the chicken.
11. If you want a smooth sauce, strain the sauce through a sieve into a clean bowl and discard the solid ingredients. Otherwise, you can leave the unstrained sauce as it is.
12. To serve, divide the rice between two plates and place half of the chicken alongside. Spoon some of the sauce over each pile of rice, spoon extra sauce over the chicken and serve
or Chicken curry
1 tbsp olive oil
陆 onion, peeled and diced
100g/3陆oz chicken, diced
陆 tsp curry powder
pinch of chilli powder
陆 tsp turmeric
70g/2陆oz peas
70ml2陆fl oz water
Method
1. Heat the oil in a pan and saut茅 the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.Recipe for chicken curry?
Ingredients for simple Indian Curry
1 onion, chopped finely
2 cloves of garlic, chopped finely
2 breasts of chicken, cut into bite sized cubes
1 can tomato, chopped
Juice of 1/2 a lemon or lime
1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek
Method
1. Mix the spices together and add a little water to make a thick paste.
2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.
4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.
That鈥檚 it! this Indian chicken curry recipe takes about 10-15 minutes preparation time and 45 minutes - 1 hour cooking time. If you cook it the day before you eat it the flavors will be more intense, although it can be difficult to wait that long!
Here is a delicious curry recipe that is easy to cook and
1. Chop one onion and 2 cloves of garlic very finely and fry in 2 tablespoons of oil.
2. Will the onion is frying mix 1 teaspoon of the following spices and add enough water to form a paste:
cumin, coriander (cilantro), turmeric, paprika, chili, ginger, black pepper
3. When the onion is really hot add the spices and reduce the heat. Contine to cook until the oil begins to float to the top.
4. Add 2 chicken breasts cut into one-inch cubes and add 2 tablespoons of tomato paste.
5. Mix well and put in the oven at medium heat for about an hour.
That's it, you just need to cook the rice, serve and eat. For a slightly different flavour you can add plain yogurt in place of the tomato paste or coconut milk.
Try this.
However, as you can see, I don't use pre-mixed curry powder (and neither would an Asian cook). The separate chilli (I use hot: WTF's the point of mild chilli powder?), garam masala and turmeric allow you to adjust the heat and spiciness to your exact requirements. The magic ingredient is the little bit of fresh ginger: it just gives it that ';zing';.
CHICKEN KORMA
Serves 2
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (陆 a 400g tin) of plum tomatoes*
陆 a teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
100ml (陆 a 200ml pot) of yoghurt**
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.
Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.
Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS %26amp; ALTERNATIVES
Use turkey instead of chicken.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
** Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
I'm trying to make a cheesy chicken and rice recipe, but want to boil the chicken before baking it..?
The recipe calls for uncooked chicken and regular rice, but I only have minute rice.. So I'm thinking of boiling the chicken first and then baking it all together for a shorter amount of time.. How long do you boil chicken? Should this work ok?I'm trying to make a cheesy chicken and rice recipe, but want to boil the chicken before baking it..?
baking rice with it together? cook seperately then add when the rice is about done. I do that all the timeI'm trying to make a cheesy chicken and rice recipe, but want to boil the chicken before baking it..?
Yes. It will work great. Enjoy.
Good idea. Boil the chicken for about 10 minutes -- it won't be thoroughly cooked perhaps but will need less time to bake, especially if the liquid is preheated when you put everything in the oven. enjoy.
yup Tek has it right cook the chicken until it's done and cut into the portion size you like and proceed with the recipe.....
I assume that you are using boneless chicken breasts?? If so, don't boil them. Brown them in a pan instead. It will be way more flavorful.
The recipe calls for uncooked chicken for a reason. Boiling chicken removes much it's flavour and in this case will make your dish bland. Baking the chicken will give you a tastier dish, but if you do choose to boil the chicken, don't overcook it. No more than about fifteen minutes should do it.
I would make the rice and cheesy chicken (baked) separetly and combine just before serving.
I have done that before. Just boil it halfway (10-13 minutes?), and then let the oven do the rest. Make sure the chicken isn't too think so it cooks thoroughly!
If the recipe calls for water, you might put a tad less than what it calls for. Instant rice doesn't take as much.
Also, you can always make the rice on the side. Cook it with chicken broth to make it tastier!
Depends on the size of the chicken pieces. Probably 15 or so minutes. I would add a bouillon cube or broth, lemon juice, salt and pepper to your water.
Just check the chicken periodically to see if it is done.
You can simply boil a whole breast in water or broth. Once it's cooked through, just take it out and chop it up. I have done casseroles this way and it's sometimes faster. Also, I'll add in some frozen mixed veggies and a cream of mushroom soup. Mmmm, I'm making myself hungry!
boiling will dry the chickeb out!
baking rice with it together? cook seperately then add when the rice is about done. I do that all the timeI'm trying to make a cheesy chicken and rice recipe, but want to boil the chicken before baking it..?
Yes. It will work great. Enjoy.
Good idea. Boil the chicken for about 10 minutes -- it won't be thoroughly cooked perhaps but will need less time to bake, especially if the liquid is preheated when you put everything in the oven. enjoy.
yup Tek has it right cook the chicken until it's done and cut into the portion size you like and proceed with the recipe.....
I assume that you are using boneless chicken breasts?? If so, don't boil them. Brown them in a pan instead. It will be way more flavorful.
The recipe calls for uncooked chicken for a reason. Boiling chicken removes much it's flavour and in this case will make your dish bland. Baking the chicken will give you a tastier dish, but if you do choose to boil the chicken, don't overcook it. No more than about fifteen minutes should do it.
I would make the rice and cheesy chicken (baked) separetly and combine just before serving.
I have done that before. Just boil it halfway (10-13 minutes?), and then let the oven do the rest. Make sure the chicken isn't too think so it cooks thoroughly!
If the recipe calls for water, you might put a tad less than what it calls for. Instant rice doesn't take as much.
Also, you can always make the rice on the side. Cook it with chicken broth to make it tastier!
Depends on the size of the chicken pieces. Probably 15 or so minutes. I would add a bouillon cube or broth, lemon juice, salt and pepper to your water.
Just check the chicken periodically to see if it is done.
You can simply boil a whole breast in water or broth. Once it's cooked through, just take it out and chop it up. I have done casseroles this way and it's sometimes faster. Also, I'll add in some frozen mixed veggies and a cream of mushroom soup. Mmmm, I'm making myself hungry!
boiling will dry the chickeb out!
Cajun Chicken Alfredo Recipe?
Okay... I recently visited Chattanooga, TN. While there, we went to a restaurant called Big River Grill, and I ordered the Cajun chicken alfredo, and it was awesome.
I was wondering if anybody has a recipe for any Cajun chicken alfredo?
Thanks. I love me some Cajun food, lol..Cajun Chicken Alfredo Recipe?
Cajun Chicken Alfredo Pasta
4 boneless skinless chicken breasts
1/4 cup butter, divided
2 cups half-and-half or heavy cream
4-8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or other type pasta
Cajun Seasoning
1 teaspoon black pepper
1 teaspoon cayenne pepper, less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt, to taste
Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
For family style, once chicken is cooked, stir in half and half or cream and cheeses.
Bring to a low boil and stir until melted and creamy.
Toss with pasta and serve!
For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.Cajun Chicken Alfredo Recipe?
Well, I think I'd make a basic Alredo sauce, and add some cayenee pepper and black pepper to it (maybe 1/8th tsp each).
Season your bnls sknls chicken breasts w/ Tony Chachere's or other creole seasoning, grill over high heat, then slice thinly and place atop your alredo'd noodles.
Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
-------------------------Cajun Chicken Alfredo
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
2. In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
3. Add onion; cook and stir for 2-3 minutes.
4. Reduce heat.
5. Add cream and seasonings -- 1/4 teaspoon dried basil
6. 1/4 teaspoon lemon-pepper seasoning
7. 1/4 teaspoon salt
8. 1/8 teaspoon garlic powder
9. 1/8 teaspoon pepper ; heat through.
10. Add linguine and toss; heat through.
I LOVE ASAINSGFVZSEET
RENEA'S CAJUN CHICKEN ALFREDO
2 c. diced, cooked chicken (or turkey)
1/2 c. diced green pepper
1/2 c. diced yellow onion
1 pickled jalapeno pepper, diced finely
2 tbsp. olive oil
1 c. half %26amp; half cream
1/2 c. Italian salad dressing (preferably homemade)
Freshly grated Romano cheese
Ground pepper to taste
1 lb. fettuccine, cooked
Saute first 4 ingredients in the olive oil until onion is transparent but not brown. Add half %26amp; half and the Italian dressing; heat through. Toss into fettuccine; add freshly grated cheese and pepper. Serve with more grated Romano cheese, if desired.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.eye look
I was wondering if anybody has a recipe for any Cajun chicken alfredo?
Thanks. I love me some Cajun food, lol..Cajun Chicken Alfredo Recipe?
Cajun Chicken Alfredo Pasta
4 boneless skinless chicken breasts
1/4 cup butter, divided
2 cups half-and-half or heavy cream
4-8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or other type pasta
Cajun Seasoning
1 teaspoon black pepper
1 teaspoon cayenne pepper, less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt, to taste
Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
For family style, once chicken is cooked, stir in half and half or cream and cheeses.
Bring to a low boil and stir until melted and creamy.
Toss with pasta and serve!
For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.Cajun Chicken Alfredo Recipe?
Well, I think I'd make a basic Alredo sauce, and add some cayenee pepper and black pepper to it (maybe 1/8th tsp each).
Season your bnls sknls chicken breasts w/ Tony Chachere's or other creole seasoning, grill over high heat, then slice thinly and place atop your alredo'd noodles.
Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
-------------------------Cajun Chicken Alfredo
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
2. In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
3. Add onion; cook and stir for 2-3 minutes.
4. Reduce heat.
5. Add cream and seasonings -- 1/4 teaspoon dried basil
6. 1/4 teaspoon lemon-pepper seasoning
7. 1/4 teaspoon salt
8. 1/8 teaspoon garlic powder
9. 1/8 teaspoon pepper ; heat through.
10. Add linguine and toss; heat through.
I LOVE ASAINSGFVZSEET
RENEA'S CAJUN CHICKEN ALFREDO
2 c. diced, cooked chicken (or turkey)
1/2 c. diced green pepper
1/2 c. diced yellow onion
1 pickled jalapeno pepper, diced finely
2 tbsp. olive oil
1 c. half %26amp; half cream
1/2 c. Italian salad dressing (preferably homemade)
Freshly grated Romano cheese
Ground pepper to taste
1 lb. fettuccine, cooked
Saute first 4 ingredients in the olive oil until onion is transparent but not brown. Add half %26amp; half and the Italian dressing; heat through. Toss into fettuccine; add freshly grated cheese and pepper. Serve with more grated Romano cheese, if desired.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Anyone have a really good chicken fettucinne alfredo recipe?
Easy Chicken Alfredo
Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta. So delisious!
Original recipe yield: 4 servings.
INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.Anyone have a really good chicken fettucinne alfredo recipe?
This one is good, and it's really easy to make! My husband and son love it!
Cook up 1 or 2 boneless chicken breasts--depending on how much chicken you want.
Add the chicken to a jar of alfredo sauce and heat in a saucepan.
Cook pasta, and then spoon some sauce over top. Quick and yummy! And of course it is really easy to adjust the recipe according to how many people you are needing to feed.
You also might want to check out cooks.com It is a great website with TONS of recipes.Anyone have a really good chicken fettucinne alfredo recipe?
It's all in the sauce. One part butter (the real stuff, no margarine), one part heavy cream, and one part hard cheese like parmesian. Stir over low heat, season with fresh ground pepper.
That's the basics on the sauce, and it's generally how you would make any cheese sauce (you want the best mac 'n' cheese? Use a sharp cheddar instead of parmesean. How about a great steak sauce? Use blue cheese, gorgonzola, or goat cheese). For a little fun, try sweating some onions before starting the sauce, or maybe some minced garlic. The rest is really simple. Sautee chicken breasts and cube them. Add the chicken breasts and cooked fettucini to the saucepan. Maybe add some braised carrots, or even diced tomato (just make sure you get the slimy stuff out of the tomato first, it's very bitter. I usually suggest plum or roma tomatos for this)
This pasta is not Alfredo's. It's BETTER.
(Hope you love to cook).
Pasta With Cilantro Cream Seafood Sauce
Categories: Fish %26amp; seafood, Pasta
Yield: 4 servings
40 Steamer clams, about 2 Pounds
1 lb Medium raw shrimp
8 oz Rotelle, fettuccine, or your Favorite pasta
3 tb Extra virgin olive oil
2 oz Parmesan cheese
1 sm Bunch cilantro, large stems Removed -- (about 1 Cup)
1/2 c Fresh basil leaves
2 tb Fresh ginger 鈥?finely Minced
2/3 c Chicken stock
1/4 c Dry sherry
1 tb Cornstarch
1 ts Asian chili sauce
1/2 ts Salt
1/3 c Whipping cream
Advance preparation: Scrub the clams and refrigerate.
Shell, devein, and split the shrimp nearly in half lengthwise. In separate containers, set aside the pasta, oil, and cheese. To make the sauce, place all the sauce ingredients except the cream in an electric blender and blend at the highest speed until completely liquefied. Transfer to a container, stir in the cream, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps. Final cooking steps: Grate the cheese, about 1/2 cup. Bring 4 quarts of water to a rapid boil.
Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw taste but is still slightly firm, remove from the heat and drain. Meanwhile, place a small colander lined with cheesecloth in a bowl. Place a 12- or 14-inch saut茅 pan over high heat. Add 1/4 inch of water. When the water comes to a rapid boil, add
the clams, cover and steam until all the clams open, about 1 to 2 minutes. Immediately tip the clams into the colander lined with cheesecloth. Then add 3/4 cup of the clam-steaming water to the cilantro sauce.
Return the empty saut茅 pan to high heat. Add the olive oil. When the oil becomes hot, add the shrimp. Stir and toss until the shrimp turn white. Add the cilantro sauce. When the cilantro sauce comes to a boil and thickens slightly, add the clams (but not the remaining liquid in the bowl) and combine evenly with the sauce. Place the pasta on a heated platter or 4 heated dinner plates. Spoon the seafood and sauce on top of the pasta. Sprinkle with cheese and serve at once. Suggested Accompaniments: Green bean and walnut salad and a ginger-praline mousse.
Look on Food TV my man makes a sweet *** one but I can't give out it.
This is my favorite recipe for Fettuccine Carbonara, but you could omit the bacon and substitute Chicken. It would be awesome that way also!
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
As far as the chicken goes, I just flatten out chicken breasts with a mallet, sprinkle with salt, pepper, parsley and grill. I slice or cut them into strips and serve it with Fettuccine.
Start the noodles following the package directions. But don't use salt. This recipe calls for 8 oz. of uncooked noodles.
While the noodles are cooking:
Melt 1/2 cup butter with 1/2 cup cream on low heat in a saucepan. In a separate bowl, combine:
1/4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
3/4 cup of grated Parmesan cheese (the real stuff, not the stuff in the can). Better quality cheese=smoother sauce.
When the butter is melted, stir the Parmesan cheese mixture into the saucepan with the butter and cream. Keep on low heat, stirring occasionally until the cheese is melted.
When the noodles are finished, strain the water. Pour the noodles into a large bowl. While the noodles are still hot, stir in the sauce.
Put the Fettuccine on a plate and place the chicken strips on top or on the side.
Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta. So delisious!
Original recipe yield: 4 servings.
INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.Anyone have a really good chicken fettucinne alfredo recipe?
This one is good, and it's really easy to make! My husband and son love it!
Cook up 1 or 2 boneless chicken breasts--depending on how much chicken you want.
Add the chicken to a jar of alfredo sauce and heat in a saucepan.
Cook pasta, and then spoon some sauce over top. Quick and yummy! And of course it is really easy to adjust the recipe according to how many people you are needing to feed.
You also might want to check out cooks.com It is a great website with TONS of recipes.Anyone have a really good chicken fettucinne alfredo recipe?
It's all in the sauce. One part butter (the real stuff, no margarine), one part heavy cream, and one part hard cheese like parmesian. Stir over low heat, season with fresh ground pepper.
That's the basics on the sauce, and it's generally how you would make any cheese sauce (you want the best mac 'n' cheese? Use a sharp cheddar instead of parmesean. How about a great steak sauce? Use blue cheese, gorgonzola, or goat cheese). For a little fun, try sweating some onions before starting the sauce, or maybe some minced garlic. The rest is really simple. Sautee chicken breasts and cube them. Add the chicken breasts and cooked fettucini to the saucepan. Maybe add some braised carrots, or even diced tomato (just make sure you get the slimy stuff out of the tomato first, it's very bitter. I usually suggest plum or roma tomatos for this)
This pasta is not Alfredo's. It's BETTER.
(Hope you love to cook).
Pasta With Cilantro Cream Seafood Sauce
Categories: Fish %26amp; seafood, Pasta
Yield: 4 servings
40 Steamer clams, about 2 Pounds
1 lb Medium raw shrimp
8 oz Rotelle, fettuccine, or your Favorite pasta
3 tb Extra virgin olive oil
2 oz Parmesan cheese
1 sm Bunch cilantro, large stems Removed -- (about 1 Cup)
1/2 c Fresh basil leaves
2 tb Fresh ginger 鈥?finely Minced
2/3 c Chicken stock
1/4 c Dry sherry
1 tb Cornstarch
1 ts Asian chili sauce
1/2 ts Salt
1/3 c Whipping cream
Advance preparation: Scrub the clams and refrigerate.
Shell, devein, and split the shrimp nearly in half lengthwise. In separate containers, set aside the pasta, oil, and cheese. To make the sauce, place all the sauce ingredients except the cream in an electric blender and blend at the highest speed until completely liquefied. Transfer to a container, stir in the cream, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps. Final cooking steps: Grate the cheese, about 1/2 cup. Bring 4 quarts of water to a rapid boil.
Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw taste but is still slightly firm, remove from the heat and drain. Meanwhile, place a small colander lined with cheesecloth in a bowl. Place a 12- or 14-inch saut茅 pan over high heat. Add 1/4 inch of water. When the water comes to a rapid boil, add
the clams, cover and steam until all the clams open, about 1 to 2 minutes. Immediately tip the clams into the colander lined with cheesecloth. Then add 3/4 cup of the clam-steaming water to the cilantro sauce.
Return the empty saut茅 pan to high heat. Add the olive oil. When the oil becomes hot, add the shrimp. Stir and toss until the shrimp turn white. Add the cilantro sauce. When the cilantro sauce comes to a boil and thickens slightly, add the clams (but not the remaining liquid in the bowl) and combine evenly with the sauce. Place the pasta on a heated platter or 4 heated dinner plates. Spoon the seafood and sauce on top of the pasta. Sprinkle with cheese and serve at once. Suggested Accompaniments: Green bean and walnut salad and a ginger-praline mousse.
Look on Food TV my man makes a sweet *** one but I can't give out it.
This is my favorite recipe for Fettuccine Carbonara, but you could omit the bacon and substitute Chicken. It would be awesome that way also!
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
As far as the chicken goes, I just flatten out chicken breasts with a mallet, sprinkle with salt, pepper, parsley and grill. I slice or cut them into strips and serve it with Fettuccine.
Start the noodles following the package directions. But don't use salt. This recipe calls for 8 oz. of uncooked noodles.
While the noodles are cooking:
Melt 1/2 cup butter with 1/2 cup cream on low heat in a saucepan. In a separate bowl, combine:
1/4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
3/4 cup of grated Parmesan cheese (the real stuff, not the stuff in the can). Better quality cheese=smoother sauce.
When the butter is melted, stir the Parmesan cheese mixture into the saucepan with the butter and cream. Keep on low heat, stirring occasionally until the cheese is melted.
When the noodles are finished, strain the water. Pour the noodles into a large bowl. While the noodles are still hot, stir in the sauce.
Put the Fettuccine on a plate and place the chicken strips on top or on the side.
Anyone know a recipe for a whole chicken baked inside of a melon?
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!!!
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!!!
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