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Reply
| | From:  Genie· (Original Message) | Sent: 10/14/2007 6:59 PM |
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Reply
| | | From: Genie· | Sent: 2/25/2008 7:12 PM |
| Chicken Portabello
4 pounds chicken leg quarters (or 1 4-pound roaster
chicken), cut-up
Salt and pepper to taste
1/4 cup olive or vegetable oil
1 Sweet Onion, sliced
1 tablespoon minced garlic
4 portabello mushroom caps, sliced
2 tablespoons fresh chopped oregano (or 2 teaspoons
dried oregano)
2 tablespoons flour
1 cup red wine
1 large (28-ounce) can chopped tomatoes
Preheat the oven to 425 degrees. Drain and rinse the
chicken, trimming off any excess fat. Pat dry.
Sprinkle all over with salt and pepper. Arrange in a
baking pan and roast 30 minutes, or until the juices
run clear when pricked at the thickest point.
Meanwhile, in a Dutch oven, heat the olive oil and
lightly brown the onion. Stir in the garlic, cook
together 2 minutes and add the mushrooms and oregano.
Continue cooking 5 minutes longer, or until the
mushrooms have softened. Stir in the flour and cook 5
minutes.
Add the red wine and tomatoes. Bring to the boil,
reduce heat and simmer 20 minutes or until thickened.
Add the chicken and any cooking juices to the pot.
Simmer together 10 minutes longer. Serve over steamed
white rice.
Yield: Serves 8
Tip: Substitute 1 cup chicken stock plus 1 tablespoon
cider vinegar for the red wine.
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Reply
| | | From: Genie· | Sent: 3/20/2008 2:20 AM |
| SWEET AND SOUR CHICKEN
3 PD. CHICKEN PIECES, CHOPPED
1/2 CUP GREEN PEPPER,CHOPPED
1/2 CUP ONION,CHOPPED
3/4 CUP LIGHT KETCHUP
2 TBL. VINEGAR
2 TBL. SOY SAUCE
1 CUP PINEAPPLE JUICE
1/4 CUP SUGAR
1/2 TSP.. GARLIC POWDER
DASH OF GINGER
1 CUP PINEAPPLE CHUNKS, DRAINED USE FOR THE JUICE
1/2 CUP CARROTS, CHOPPED
HEAT SOME MARGARINE IN LARGE FRY PAN UNTIL MELTED. ADD GREEN
PEPPER, CARROT, AND ONION. COOK AND STIR 5 MINUTES.ADD
KETCHUP,PINEAPPLE JUICE,VINEGAR,SOY SAUCE, SUGAR, GARLIC POWDER,
PEPPER AND GINGER. COOK AND STIR UNTIL IT BOILS. ADD PINEAPPLE
CHUNKS.ARRANGE PINEAPPLE CHUNKS ARRANGE CHICKEN PARTS IN 9 X 13
'' PAN.POUR SAUCE OVER CHICKEN. COVER TIGHTLY. BAKE AT 400
DEGREES FOR 45 MINUTES. TURN OVEN DOWN TO 400 DEGREES AND BAKE
UNCOVERED FOR 30 MINUTES MORE.
SERVE OVER RICE.
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Reply
| | | From: Genie· | Sent: 4/16/2008 3:23 AM |
| Skillet Chicken With Broccoli
1 tablespoon margarine
4 boneless chicken
1 can campbell chicken soup
1/2 cup milk
2 cups broccoli florets
1/2 cup shredded cheddar cheese
1/8 teaspoon pepper
In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet.
Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often. Garnish with tomato wedges and fresh thyme, if desired.
Serves 4.
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Reply
| | | From: Genie· | Sent: 5/20/2008 7:02 PM |
Left Bank Chicken 3 pounds chicken parts 3 tablespoons shortening 2 cans cheddar cheese soup 1 can (16oz) tomatoes, drained and chopped 1 cup sliced onion 1 teaspoon dried dill weed, crushed 1 teaspoon salt 1 package (9 oz) frozen cut green beans 1 package (10 oz) frozen cauliflower 1/4 cup water 1 to 2 tablespoons flour Cooked noodles In large heavy pan, brown chicken in shortening; pour off fat. Add soup, tomatoes, onion, and seasonings. Cover; cook over low heat 25 minutes. Add beans and cauliflower; cook 20 minutes more or until done. Stir occasionally. Remove chicken and vegetables to serving dish. Gradually blend water into flour until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with chicken mixture and noodles. Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 5/20/2008 7:03 PM |
Cheese-Smothered Chicken 2 pounds chicken parts 2 tablespoons butter or margarine 1 can cheddar cheese soup 1/2 cup cut-up canned tomatoes 1/3 cup finely chopped onion 1/4 teaspoon basil leaves, crushed In skillet, slowly brown chicken in butter (about 30 minutes). Add remaining ingredients. Cover; cook over low heat 15 minutes or until done. Stir occasionally. Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 6/16/2008 4:25 AM |
| Chicken with Herbed Tomato Sauce
This chicken is browned then cooked with a tomato sauce with
garlic, tomatoes, basil, and other ingredients.
INGREDIENTS:
4 pounds chicken pieces
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons snipped parsley
1 1/2 teaspoons salt
1 teaspoon dried leaf basil
1/4 teaspoon ground black pepper
dash ground red pepper, optional
8 ounces spaghetti, cooked and drained
grated Parmesan cheese
PREPARATION:
Wash chicken pieces; pat dry. Season chicken with 1 teaspoon
salt and 1/8 teaspoon ground black pepper. Heat 3 tablespoons
oil in a large skillet or Dutch oven; brown chicken on all
sides. Remove chicken.
Tomato Sauce Recipes
Pour off all but 2 tablespoons of oil. Add onion; cook and stir
until onion is tender. Stir in minced garlic, browned chicken,
tomatoes, tomato sauce and paste, parsley, 1 1/2 teaspoons salt,
basil, 1/4 teaspoon pepper, and red pepper, if using.
Cover and cook over lowest heat for 1 to 1 1/2 hours, or until
chicken is tender. Stir occasionally and add a little water if
needed. Skim off excess fat and serve with hot cooked spaghetti
with Parmesan cheese.
Chicken recipe serves 4.
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Reply
| | | From: Genie· | Sent: 7/13/2008 5:16 AM |
Sesame Chicken Ingredients: 3 lb. skinless chicken pieces
2 garlic cloves, minced
1/2 c. plus 1 tbsp. water, divided
1/3 c. unsweetened apple juice
2 tbsp. soy sauce
1 tbsp. ketchup
2 tsp. sesame seed
1 tbsp. dark brown sugar, firmly packed
2 tbsp. sliced scallion
Dash ground red pepper
1 tsp. cornstarch
2 tsp. sesame seed
Preparation:
1. Spray a 5 quart saucepot with nonstick cooking spray and set over medium heat. 2. Add chicken parts and cook, turning until chicken is browned on all sides, about 4-6 minutes. Transfer chicken to a plate and set aside. 3. In a small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well. Pour into pot. 4. Cook over medium heat for 2 minutes, stirring constantly. Reduce heat to low. 5. Put chicken back into pot. Cover and cook for 20 to 25 minutes. 6. Remove the chicken from the pot and keep warm, reserving liquid in pot. 7. Dissolve cornstarch in remaining water and add to liquid in pot. Cook until sauce is thickened (3-4 minutes). 8. Pour sauce evenly over chicken and sprinkle with sesame seed.
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Reply
| | | From: Genie· | Sent: 7/16/2008 1:47 AM |
Parmesan Chicken*** ) 1/2 cup Dijon mustard 1 cup Grated Parmesan cheese 1 cup Fresh breadcrumbs 3 pound Chicken pieces 2 white wine Thin mustard with Combine breadcrumbs and cheese. Dip chicken in mustard mixture and roll in crumb mixture. Bake chicken on greased sheet at 375 for 45 minutes. This is a dish we have enjoyed often. It is elegant in its simplicity and cries out for variation. For example, you can experiment with different varieties of mustard or you can also use Italian breadcrumbs. This chicken is also delicious served cold | |
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Reply
| | | From: Genie· | Sent: 8/13/2008 7:26 PM |
| Buttermilk Baked Chicken
Recipe Provided By: Martha Stewart
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and
wings), rinsed
and patted dry
Preheat oven to 400 degrees F. Generously rub a baking
sheet with oil. In a food processor, pulse bread until
it turns into coarse crumbs. In a large bowl, stir
together buttermilk, hot-pepper sauce, 3/4 teaspoon
salt, and 1/2 teaspoon pepper. In a separate bowl, mix
breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning
to coat evenly.
Working with one piece at a time, remove chicken from
liquid, letting excess drip back into bowl; dredge in
the breadcrumb mixture, turning to coat evenly. Place
coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.
Yield: 4 servings
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Reply
| | | From: Genie· | Sent: 10/10/2008 1:40 AM |
Apple Country Chicken
1 teaspoon curry powder
1 large golden delicious apple, cored and chopped
1 large yellow onion, finely chopped
1 tablespoon lemon juice
4 ounces mushrooms, sliced
1 teaspoon chicken bouillon granules
2 cups apple juice or cider
3 1/2 pounds chicken pieces, skinned
1 tablespoon flour
Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color about 3 to 4 minutes. Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1 1/2 cups of the apple juice; bring to a boil. Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat is no longer pink; cut to test; about 30 minutes. Lift chicken from pan; arrange on a warm platter. Keep warm. Blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. The sauce also tastes good poured over baked potato or rice.
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