Meats forum: Chicken and Turkey

 
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patrob
Feb 4, 2010 8:48 PM CST
Name: Patricia
Central TX 7b/8a
RUSSIAN CHICKEN
Ingredients

8 boneless, skinless chicken breast halves
salt and pepper to taste
1 envelope dry onion soup mix
8 oz bottle Russian dressing
8 oz apricot preserves

Instructions
Salt and pepper chicken.and place in baking dish. Mix remaining ingredients and spoon evenly over chicken. Cover baking dish loosely with dome of foil. Bake at 350 degrees for about 45 min and internal temperature of the chicken is 165 degrees.
8 servings
patrob
Feb 12, 2010 7:38 PM CST
Name: Patricia
Central TX 7b/8a
CRUNCHY CHICKEN CASSEROLE
Ingredients

3 c cooked, diced chicken or turkey
2 hard-boiled eggs, chopped
4 oz can sliced mushrooms, drained
1/2 c diced celery
1 TBSP chopped onion
1 c cream of chicken soup
1/2 c mayonnaise
1/2 c slivered almonds
3 oz can chow mein noodles

Instructions
Mix chicken, eggs, mushrooms, celery, and onion. Mix soup and mayonnaise and stir into chicken mixture. Put into casserole and sprinkle almonds over top. Bake in oven for 30 min at 350 degrees. Serve over chow mein noodles.
6 servings.
patrob
Feb 12, 2010 7:48 PM CST
Name: Patricia
Central TX 7b/8a
CHICKEN AND RICE
Ingredients

1 c uncooked rice
2 cans cream of chicken soup
1 1/2 c water
1 cut up fryer or enough pieces to serve six (I use boneless, skinless breast halves.)
salt and pepper
1 envelope dry onion soup mix

Instructions
Spread rice in bottom of large greased casserole dish. Mix chicken soup and water and pour about half over the rice. Place chicken pieces on top of rice. Salt and pepper chicken and pour remainder of soup mixture over it. Sprinkle onion soup mix over the top of the chicken. Cover the casserole with foil, Bake in 350 degree oven for about an hour and until internal temperature of chicken is 165 degrees.
6 servings
patrob
Feb 12, 2010 8:12 PM CST
Name: Patricia
Central TX 7b/8a
CHICKEN WITH MARINATED ARTICHOKES
Ingredients

4 boneless, skinless chicken breast halves
3/4 tsp seasoned salt
6 oz jar marinated artichokes
1 TBSP flour
1/2 c water
1/4 c dry white wine
1 chicken bouillon cube, crumbled
12 small mushrooms halved
1 TBSP chopped parsley

Instructions
Sprinkler chicken with salt and set aside. Drain artichokes and reserve marinade. Heat 3 TBSP marinade in skillet and add chicken. Brown chicken on all sides. Remove from skillet and set aside. Drain all but 1 TBSP marinade from skillet. Add flour, water, wine, and bouillon. Cook until slightly thickened, stirring constantly, Return chicken to skillet and add artichokes and mushrooms. Cover and simmer slowly for 20 min. Sprinkle with parsley.
4 servings
patrob
Feb 12, 2010 8:36 PM CST
Name: Patricia
Central TX 7b/8a
BUZZ'S CHICKEN CASSEROLE
Ingredients

2 c cooked chopped chicken
2 c diced celery
3 hard-boiled eggs, sliced
1/2 c slivered almonds
1 can cream of chicken soup
2 tsp lemon juice
1 tsp curry powder
3/4 c mayonnaise
4 tsp chopped onion
1 tsp salt
1/2 tsp pepper
8 oz potato chips
1/2 c grated Cheddar cheese

Instructions
Mix all ingredients except cheese. Put in greased casserole and sprinkle cheese on top. Bake in oven at 375 degrees for 15 to 20 min.
leaflady
Feb 20, 2010 7:05 AM CST
Name: leaflady
planet earth
Love the sinner, hate the sin
Chicken & Rice

Place one cup rice(I recommend Brown Rice)in bottom of Dutch Oven. Add 2 cups water. Chop and add one med. onion. Top with raw chicken parts or whole chicken. Put on lid and cook over med to low heat or in 350* oven. Cook until rice is tender and chicken is cooked thru. Usually the chicken is well cooked by the time the rice is tender.

Use whatever seasonings you happen to like but do NOT add tomatoes or salt until brown rice is cooked. I don't know about other rices, but brn. rice will not get tender if you add salt or tomatoes before it is tender.

I often add veggies after the chicken and rice are cooked. I don't want them overcooked.

Thank you, leaflady, for adding this recipe and for the hint about salt and tomatoes. I wondered why I had such a problem getting brown rice tender. Now I know! -- patrob
leaflady
Feb 23, 2010 11:39 AM CST
Name: leaflady
planet earth
Love the sinner, hate the sin
Intoxicated Chicken Delight

1 whole frying chicken( a baker may do well too)
a 1/2 pint straight sided canning(jelly size) jar
one of the metal bases for holding a can of beer and baking the chicken over it
2/3 cup fruit flavored brandy or spiced rum
Rub the inside of the chicken with some of the brandy or rum. Pour a small amount of the brandy or run under the skin of the breast, legs and thighs, etc.Let it marinate about 30 min. or as long as you wish. It can marinate all night/day in the 'fridge if you want to. Keep in a large plastic bag to keep the meat & skin moist. Pour the 2/3 cup brandy or rum into the canning jar and put the jar into the circle of the base. Place the base in an 8X8 cake pan to catch juices. Place chicken over the jar, cover rather tightly with aluminum foil and bake at 325* unil juices of chicken run clear. Time will depend on the size of the chicken.

This is a delicious variation on the beer can chicken.
patrob
Feb 23, 2010 12:13 PM CST
Name: Patricia
Central TX 7b/8a
ALAN'S LEMON CHICKEN WITH ARTICHOKES
Ingredients

4 chicken breast halves, boneless and skinless
1 c flour
1 tsp salt
4 TBSP olive oil
2 cloves garlic , chopped
2 TBSP shallots, chopped
2 c mushrooms, quartered
1 c dry white wine
8 slices lemon
1 1/2 c chicken stock or bouillon
2 c frozen or canned artichoke hearts, cut in quarters
4 TBSP parsley, chopped
2 TBSP butter
1/4 tsp oregano
salt and white pepper to taste

Instructions
Trim any fat off chicken breasts and pound to 1/4" thickness. Mix 1 tsp salt with flour. Press flour into both sides of chicken breasts. Pour olive oil into a large, deep skillet . Saute chicken over medium-low heat for about 10 min until both sides are lightly browned. Remove from skillet and keep warm. Put garlic, shallots, and mushrooms into skillet and cook for 2 min. Add white wine, lemon, and chicken stock. Boil over high heat until liquid is reduced by half. Add butter, oregano, and season to taste with salt and white pepper. Put artichokes and chicken breasts in sauce and cook for 3 to 4 min. Sprinkle with parsley and serve with pasta, such as linguine or fettuccine.
4 servings

Source: Alan Haddock


[Last edited Mar 1, 2010 11:08 AM CST]
Quote | Post #69564 (8)
patrob
Mar 1, 2010 7:22 PM CST
Name: Patricia
Central TX 7b/8a
CREAMY CHICKEN ENCHILADAS
Ingredients

2 1/2 c cooked chicken, chopped
8 oz cream cheese
4.5 oz can chopped green chilies
12 flour tortillas, 8" size
10 oz can green chile enchilada sauce
3/4 c Cheddar or Monterey Jack cheese, shredded

Instructions
Warm chicken, cream cheese, and chiles in microwave until cream cheese is melted. Stir to blend. Warm tortillas in microwave just long enough to soften. Spoon chicken filling onto tortillas; roll up and place seam side down in lightly greased 13" x 9" baking dish. Pour enchilada sauce over top, sprinkle with cheese, and cover with foil. Bake at 400 degrees for 15 to 20 minutes or until hot and cheese is melted.


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patrob
Mar 2, 2010 3:18 PM CST
Name: Patricia
Central TX 7b/8a
Sour Cream Enchiladas (Sour Cream Sauce)
Ingredients
2 c water (divided use)
1 TBSP chicken bouillon granules (or 3 bouillon cubes)
1 TBSP lemon juice
1/2 c flour
1/4 c vegetable oil
2 c sour cream
5 c cooked chicken, chopped (Leftover turkey is good too.)
1 cup salsa (mild to hot, your choice)
15 corn tortillas
Monterey Jack cheese, grated
green enchilada sauce (your favorite brand), if desired
pickled jalapeno pepper slices, if desired

[b]Instructions
for sauce

In large saucepan, bring 1 1/2 c water to a boil. Add chicken bouillon and lemon juice. In a small bowl, mix 1/2 c water, vegetable oil, and flour until smooth. Add slowly to boiling mixture, whisking to keep it smooth. Remove from heat and allow to cool for 5 min before adding sour cream. Stir well.

for enchiladas
Mix chicken and salsa. Soften tortillas by wrapping in paper towel and microwaving just until soft and flexible. (Or soften one at a time by heating slightly in heavy skillet). Spread 1/3 cup chicken mixture in the center of each tortilla and roll. Place in 13" x 9" baking dish with loose edge of tortilla down. Use about 1 c of sour cream sauce to moisten tops of enchiladas and cover baking pan with foil, sealing well. Bake at 350 degrees for 30 min. Spoon some green enchilada sauce over each serving, if desired. Spoon sour cream sauce over each serving and sprinkle with grated Monterey Jack cheese and a few slices of pickled jalapeno pepper, if desired.



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patrob
Mar 2, 2010 3:49 PM CST
Name: Patricia
Central TX 7b/8a
SWISS CHICKEN, TURKEY, OR HAM TETRAZZINI
Ingredients

4 c cooked spaghetti, drained (about 7 oz uncooked)
3 TBSP butter or margarine
1/4 c flour
4 tsp chicken bouillon granules (or 4 cubes)
4 c milk
1 c Swiss cheese, shredded
2 TBSP dry sherry (dry white wine or apple juice)
2 c chicken, turkey, or ham, cooked and cubed
4 oz can sliced mushrooms, drained
1/4 tsp black pepper
for topping
1 2/3 c soft bread crumbs
2 TBSP melted butter or margarine
2 TBSP parmesan cheese
1 tsp parsley flakes

Instructions
Melt margarine and stir in flour and bouillon, Gradually add milk. Cook and stir until mixture thickens slighly to coat a spoon. Remove from heat and add cheese. Combine sauce, spaghetti, chicken, and mushrooms. Pour into greased 13" x 9" casserole. Combine topping ingredients and sprinkle over top of casserole. Bake at 350 degrees for 30 min.
patrob
Mar 4, 2010 3:02 PM CST
Name: Patricia
Central TX 7b/8a
BAKED CHICKEN PARMESAN
Ingredients

4 boneless, skinless chicken breast halves
1 egg, beaten
1/2 c Italian seasoned dry bread crumbs
1 jar or can pasta sauce (or your own homemade sauce)
1/2 c shredded mozzarella cheese
1/4 c grated Parmesan cheese

Instructions
Place chicken between two pieces of plastic wrap and pound with side of tenderizing mallet or roll until 1/4" thick.
Dip chicken in egg and then in bread crumbs. coating well.
Place chicken in large baking pan and bake uncovered at 400 degrees for 25 min. Pour pasta sauce over chicken and sprinkle cheeses on top.
Return to oven and bake for 10 min longer or until chicken is thoroughly cooked.
Serve with hot cooked pasta, if desired.
patrob
Mar 4, 2010 3:48 PM CST
Name: Patricia
Central TX 7b/8a
RED CHICKEN WITH ALMONDS
Ingredients

3 tsp olive oil (divided use)
1 small onion, finely chopped
2 cloves garlic, minced
1/3 c dry sherry (or dry white wine or chicken stock)
14 oz can diced tomatoes
1/2 c chicken stock or bouillon
1/2 tsp cumin
1/2 tsp dried oregano, crushed
1/4 tsp dried thyme, crushed
1/4 tsp salt
black pepper to taste
1/2 c slivered almonds
4 boneless, skinless chicken breast halves
2 TBSP lime juice
1 TBSP minced fresh cilantro (or 1 tsp dried)

Instructions
In a large nonstick skillet, saute onion and garlic over medium heat for 5 min. Add 2 TBSP sherry when onion and garlic start sticking to the pan. Add remainder of sherry, tomatoes, chicken stock, cumin, oregano, thyme, salt, and pepper. Bring to a boil; then reduce heat and simmer for 10 min. Set aside and allow to cool. In a food processor, grind almonds to a powder. Add cooled sauce and puree. Set aside.
In the same skillet, saute chicken in remaining oil 2 min per side. Stir cilantro and lime juice into the sauce and add sauce to the chicken. Cover the skillet and simmer 10 min or until chicken is thoroughly cooked. Good with rice.
patrob
Mar 9, 2010 7:58 PM CST
Name: Patricia
Central TX 7b/8a
CREAMY ALMOND CHICKEN
Ingredients

2/3 c almonds, sliced
1/4 c butter or margarine (divided use)
6 chicken breast halves, boneless and skinless
1/4 tsp salt
1/4 black pepper
1 1/2 c heavy cream
1 tsp Dijon mustard
2 TBSP orange marmalade
1/4 tsp cayenne pepper
hot cooked rice or pasta

Instructions
Saute almonds in 1 TBSP butter and set aside. Place chicken between two pieces of heavy plastic wrap and pound with mallet or roll with rollling pin to 1/4" thickness. Sprinkle with salt and black pepper.
Melt remaining butter in large skillet. Add chicken and cook about 1 min per side until golden brown. Add almonds, cream, mustard, marmalade, and cayenne pepper. Cook over low heat about 10 min or unti sauce thickens. Serve with hot rice or pasta.
patrob
Mar 18, 2010 4:55 PM CST
Name: Patricia
Central TX 7b/8a
GENERAL TSO'S CHICKEN
Ingredients

1lb chicken thighs or breast, boneless and skinless, cut into 1” chunks
5 dried red chili peppers
3 green onions, sliced
2 eggs, beaten
1/3 c cornstarch
oil for frying
for sauce
1 1/2 TBSP rice vinegar
2 TBSP rice wine
3 TBSP sugar
3 TBSP soy sauce
2 teaspoons cornstarch

Instructions
Mix sauce ingredients well and set aside.
Mix 1/3 c cornstarch and beaten eggs well. Add chicken pieces and coat with batter. Fry chicken at 375 degrees in deep fryer or deep skillet. Drain on paper towels. Add 1-2 tablespoons of oil to wok or skillet and stir fry chili peppers for 30 sec. Add chicken and stir fry for 2 min. Add sauce and cook until thickened and bubbly. Serve sprinkled with green onions.
patrob
Mar 18, 2010 5:29 PM CST
Name: Patricia
Central TX 7b/8a
GARLIC GINGER CHICKEN
Ingredients

1 lb chicken breasts, boneless and skinless, cut into 1” chunks
4 TBSP rice wine
1 TBSP soy sauce
1 egg, beaten
1/3 c cornstarch
3 garlic cloves, minced
1 TBSP fresh ginger, minced
for sauce
6 TBSP soy sauce
6 TBSP rice wine
3 tsp sugar
4 green onions, sliced

Instructions
Mix 3 TBSP rice wine and 1 TBSP soy sauce and pour over chicken. Marinate for 30 minutes. Add egg and cornstarch and stir until chicken is well battered.
Fry chicken in deep fryer at 375 degrees in batches for 4 to 5 minutes. Drain on paper towels.
Put 2 TBSP oil in wok or skillet. Stir fry garlic and ginger 15 sec. Add soy sauce, rice wine and sugar. Stir and bring to a boil. Pour over chicken. Serve garnished with green onions.
2 to 3 servings
patrob
Mar 20, 2010 1:20 PM CST
Name: Patricia
Central TX 7b/8a
SZECHUAN CHICKEN
Ingredients

2 lb chicken breasts, boneless and skinless, cut into strips
1/2 c corn starch
oil for deep frying
for sauce
3 TBSP oyster sauce
4 TBSP soy sauce
1/2 c chicken broth or bouillon
2 TBSP vegetable oil
3 red dried chili peppers or 1 tsp crushed red chili flakes (adjust to suit your taste)
1 TBSP sherry
2 garlic cloves, minced
1/4 tsp fresh ginger, minced
2 tsp cornstarch
2 tsp cold water
for garnish
3 green onions, chopped
1/4 c dry roasted peanuts

Instructions
In a bowl or bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.
In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 TBSP oil in wok. Add garlic, ginger and dried chiles. Stir fry 30 sec. Add soy sauce mixture and sherry. Simmer for 2 min. In a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.
Add chicken strips and toss with the sauce. Serve garnished with green onions and peanuts.
4 to 6 servings
patrob
Mar 20, 2010 5:20 PM CST
Name: Patricia
Central TX 7b/8a
THREE CUP CHICKEN
Ingredients

2 lb chicken breasts or thighs, boneless and skinless, cut into 1" chunks
cornstarch for dusting chicken
1/3 c sesame oil
1/3 c soy sauce
1/3 c rice wine (can substitute dry sherry or white wine)
20 garlic cloves, minced
10 thin slices of fresh ginger
3 TBSP sugar
1 TBSP cornstarch
1 TBSP water
2 c fresh basil, chopped
2 Serrano peppers, with seeds, sliced
1 c green onions, sliced
oil for deep frying

Instructions
Lightly dust the chicken with cornstarch. Deep fry the chicken bits in batches at 375 degrees until golden brown. Drain on paper towels.
Heat sesame oil in wok or large skillet over medium-high heat. Add garlic, ginger, and Serrano peppers and stir fry for 1 min.
In a bowl stir together rice wine, soy sauce and sugar. Pour into the wok. Put chicken pieces into the wok and bring to a boil.
Combine 1 TBSP cornstarch and 1 TBSP water in a measuring cup. Pour into sauce and stir until sauce thickens.
Add green onions and basil. Cook for 2 min and serve.
patrob
Mar 28, 2010 9:21 PM CST
Name: Patricia
Central TX 7b/8a
BAKED CHICKEN SANDWICHES
Ingredients

1 1/2 c chicken, cooked and chopped
1 can cream of chicken soup, undiluted
2 TBSP onion, minced
2 TBSP pimiento, chopped
3/4 c milk
2 TBSP flour
18 slices of bread, buttered on both sides
3 eggs, well-beaten
3 to 4 c crushed potato chips

Instructions
Combine chicken, soup, onion, pimiento, milk, and flour and cook over low heat until thickened. Spread half of the bread slices with chicken filling and top with remaining slices. Wrap each sandwich in aluminum foil and freeze. When ready to serve, dip each frozen sandwich in beaten egg and then in crushed potato chips, Place on baking sheet and bake at 350 degree for 30 min.
9 sandwiches
patrob
Mar 28, 2010 11:25 PM CST
Name: Patricia
Central TX 7b/8a
CHICKEN MARSALA
Ingredients

4 boneless skinless chicken breast halves
1 c flour
1 TBSP oregano
salt and pepper to taste
2 TBSP olive oil
1 TBSP butter
1 1/2 c mushrooms, sliced
4 garlic cloves, minced
2 c marsala wine
3 c chicken stock
8 oz hot, cooked linguine

Instructions
Put chicken breasts between 2 sheets of wax paper or plastic wrap and pound with a mallet until they are about ¼” thick. Mix flour, salt, pepper, and oregano. Dredge chicken breasts in flour mixture.
Heat olive oil and butter in a large skillet. Fry chicken breasts about 3 min on each side. Remove from pan and keep warm in the oven at 200 degrees.
Deglaze the pan with marsala wine. Add chicken broth and mushrooms. Cook on medium heat for 10 min or until sauce has reduced by half. Add chicken breasts back to the pan and cook for another 10 minutes. Serve with linguine.
4 servings

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