Baked Whole Pumpkin

Ingridients

1 small sugar pumpkin

6 eggs

2 cups heavy whipping cream

1/2 cup packed brown sugar

1 tablespoon molasses

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 tablespoon butter

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cut the lid off the pumpkin and remove the seeds.

Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.

Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

Baked Sweet Potatoes with Ginger and Honey

Ingridients

3 pounds sweet potatoes, peeled and cubed

1/2 cup honey

3 tablespoons grated fresh ginger

2 tablespoons walnut oil

1 teaspoon ground cardamom

1/2 teaspoon ground black pepper

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.

Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Baked Sweet Potato Wedges

Ingridients

1 tablespoon olive oil

1/2 teaspoon paprika

8 sweet potatoes, sliced lengthwise into quarters

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.

In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.

Bake 40 minutes in the preheated oven. Best eaten at room temperature.

Baked Pineapple with Crackers

Ingridients

1 (20 ounce) can unsweetened pineapple chunks

3 tablespoons white sugar

6 tablespoons butter, melted

3 tablespoons all-purpose flour

5 ounces shredded Cheddar cheese

25 buttery round crackers, crumbled

Directions

Drain pineapple, reserving 3 tablespoons juice.

Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

Baked Miniature Pumpkins

Ingridients

1 small sugar pumpkin

1 teaspoon brown sugar

1/2 teaspoon butter

2 pinches ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.

Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

Baked Fennel with Gorgonzola Cheese

Ingridients

4 bulbs fennel, untrimmed

1 3/4 cups chicken broth

4 ounces blue cheese

2 tablespoons bread crumbs

salt to taste

Directions

Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.

Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.

Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.

Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.

Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

Aunt Wanda's Turkey Carcass Soup

Ingridients

1 carcass

3 large carrots, chopped

1 (15 ounce) can cut green beans, drained

1 cup chopped celery

1 cup chopped fresh spinach

1 cup chopped cabbage

2 cups white rice

Directions

Prep 15 m

Cook 1 h Ready In 1 h 15 m

Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.

Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.

Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.

Aunt Carol's Apple Pie

Ingridients

2 pounds Granny Smith apples

1 cup white sugar

1/2 cup brown sugar

2 teaspoons ground cinnamon

1/2 cup all-purpose flour

2 tablespoons butter

1 tablespoon white sugar

1 recipe pastry for a 9 inch double crust pie

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.

Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.

Preheat oven to 450 degrees F (230 degrees C).

Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.

Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.

Baked Corn

Ingridients

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Amber's Super Stuffing

Ingridients

2 1/4 cups chicken stock

1/4 cup wild rice

4 tablespoons butter

2 cups fresh sliced mushrooms

2 cups chopped celery

1 cup chopped onion

4 cups corn bread stuffing mix

1 tablespoon poultry seasoning

Directions

Prep 15 m

Cook 45 m

Ready In 1 h

Melt the butter in a large skillet. Add the mushrooms, celery, and onion. Cook and stir until the vegetables are soft, about 5 minutes.

In a large bowl, mix the crumbled cornbread and poultry seasoning. Add the rice with chicken broth and the vegetables and mix well. Use to stuff a turkey or bake on its own. More chicken stock can be added if stuffing is dry.

Bacon Turnip Mash

Ingridients

2 pounds orange turnip

2 tablespoons butter

1 pinch salt

1 pinch ground black pepper

1 dash garlic powder

1/2 pound bacon - cooked and crumbled

2 tablespoons rendered bacon fat

Directions

Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.

In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.

To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.

Awesome Broccoli-Cheese Casserole

Ingridients

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup mayonnaise

1 egg, beaten

1/4 cup onions, chopped

3 (10 ounce) packages frozen chopped broccoli

8 ounces shredded sharp Cheddar cheese

salt and pepper to taste

1 dash paprika

Directions

Prep 15 m

Cook 1 h Ready In 1 h 15 m

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

Bake for 45 minutes to 1 hour.

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Ingridients

2 pounds baby carrots

2 pounds Brussels sprouts, trimmed and scored

1 1/2 cups chicken broth

6 tablespoons butter

1/3 cup packed brown sugar

1 tablespoon ground black pepper

Directions

Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.

Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.

Artichoke, Mushroom and Parma Ham Tart

Ingridients

1 3/4 cups sifted all-purpose flour

2 ounces grated Parmesan cheese

2/3 cup butter, diced

1 egg, beaten

1 tablespoon olive oil

8 ounces fresh mushrooms, sliced

3 ounces Parma ham

1/2 (14 ounce) can artichoke hearts, drained

7/8 cup creme fraiche

4 eggs

1 teaspoon chopped flat leaf parsley

1/3 cup milk

salt to taste

ground black pepper to taste

Directions

Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.

Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.

Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.

Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.

Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.

Apple Pecan Cornbread Dressing

Ingridients

1 (9x9 inch) pan cornbread, cooled and crumbled

1 (8 ounce) package herb-seasoned dry bread stuffing mix

2 tablespoons chopped fresh parsley

1/2 teaspoon ground ginger

1/2 teaspoon salt

3/4 cup butter

1 cup chopped celery

1 cup chopped onion

2 cups chopped apples

1/2 cup chopped pecans

2 cups apple juice

3 eggs, beaten

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.

Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Last Night's Chicken

Ingridients

1 (3 pound) whole chicken

3 dashes garlic powder

2 pinches salt

1 pinch ground black pepper

1 onion, thinly sliced

1/4 cup butter

1 cup orange-flavored carbonated beverage

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper and garnish with onion slices. Place 1/8 cup of butter or margarine on top of the chicken and bake in the preheated oven for 45 minutes.

Raise oven temperature to 375 degrees F (190 degrees C); Place remaining 1/8 cup butter or margarine on top of the chicken and bake for 30 minutes.

Pour orange-flavored beverage all over chicken, bake for 5 more minutes, and serve.

Apple and Onion Dressing

Ingridients

7 cups white bread cubes

1 cup raisins

3/4 cup butter

1 cup chopped onion

1 cup chopped celery

1 clove garlic, minced

3 cups diced apple without peel

1/4 cup chopped fresh parsley

1 1/2 teaspoons salt

1/4 teaspoon paprika

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.

Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.

In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).

Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.

Becki's Oven Barbecue Chicken

Ingridients

10 chicken wings

3 tablespoons butter

1 tablespoon onion powder

5 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 cup ketchup

1/2 cup water

2 tablespoons prepared mustard

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.

Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Val's Hungarian Jewish Chopped Liver

Ingridients

2 tablespoons vegetable oil

1 tablespoon unsalted butter (optional)

1 large white onion, chopped

2 pounds fresh chicken livers

6 hard-cooked eggs

1 small white onion, finely chopped

1 bunch green onions, chopped

salt and pepper to taste

2 tablespoons paprika

2 tablespoons chopped fresh parsley, divided

1 head romaine lettuce

2 sprigs fresh parsley

Directions

In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.

Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.

To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!

Updated Mulled Cider

Ingridients

1 large orange

3 whole cloves

2 3/4 cups fresh orange juice

8 cups apple juice

1/4 cup raisins

1 cinnamon stick

Directions

Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.

Broccoli Chicken Fettuccini Alfredo

Ingridients

1/2 pound dry fettuccine pasta

1 cup fresh chopped broccoli

2 tablespoons butter

1 skinless, boneless chicken breasts

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.

Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Lime Chicken Picante

Ingridients

1/2 cup chunky salsa

1/4 cup Dijon-style prepared mustard

2 tablespoons fresh lime juice

6 skinless, boneless chicken breasts

2 tablespoons butter

6 tablespoons plain yogurt

1 lime, sliced into segments

Directions

Prep 10 m

Cook 15 m

Ready In 55 m

In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes.

Melt butter in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes.

Add boiled marinade to chicken, and saute another 3 to 5 minutes or until chicken juices run clear and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve.

Chicken Bog

Ingridients

6 cups water

1 tablespoon salt

1 onion, chopped

1 (3 pound) whole chicken

3 1/2 cups chicken broth

1 cup long-grain white rice

1/2 pound smoked sausage of your choice, sliced

2 tablespoons Italian-style seasoning

2 cubes chicken bouillon

Directions

Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.

Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.

Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

White Wine Almond Chicken

Ingridients

3/4 cup white wine

1 cup chicken broth

1 cup heavy cream

3 tablespoons all-purpose flour

1 pound fresh mushrooms, sliced

1 white onion, finely chopped

1 cup sliced almonds

salt and pepper to taste

6 skinless, boneless chicken breast halves

Directions

Prep 20 m

Cook 1 h 30 m

Ready In 1 h 50 m

Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.

Preheat oven to 325 degrees F(165 degrees C).

Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.

Uncle Josh's Famous Chicken and Rice

Ingridients

2 cups instant rice

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups water

lemon pepper to taste

lemon and herb seasoning to taste

ground cumin to taste

dried thyme to taste

6 skinless, boneless chicken breast halves

Directions

Prep 15 m

Cook 1 h 5 m

Ready In 1 h 20 m

Preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package directions. (Note: 2 cups of uncooked rice will yield about 4 cups of cooked rice.)

In a 9x13 inch baking dish, thoroughly mix the cooked rice, soup, water, lemon pepper, lemon and herb seasoning, cumin and thyme. Press chicken breasts into mixture until only the tops show.

Cover and cook 30 minutes in the preheated oven. Pierce chicken breasts with a fork. Continue cooking 30 minutes. Enjoy!

Super Fast and Easy Chicken a la King

Ingridients

3 (10.75 ounce) cans condensed cream of chicken soup

3 (10.75 ounce) cans condensed cream of mushroom soup

2 cups water

1 (15 ounce) can peas

1 pound boneless chicken breast halves, cooked and diced

Directions

Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

Leftover Chicken a la King

Ingridients

1 cup diced, cooked chicken meat

1 (10 ounce) package frozen mixed vegetables, thawed

1 1/2 cups chicken broth

2 teaspoons cornstarch

1 (5 ounce) can evaporated milk

salt and pepper to taste

Directions

Combine chicken, vegetables and broth or wine in a medium saucepan over medium low heat. Stir all together and let simmer until heated through.

In a small bowl beat cornstarch into evaporated milk and add to chicken mixture. Reduce heat to low and cook, stirring constantly, until thickened. Season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. Serve hot.

Chinese Restaurant-Style Sesame Chicken

Ingridients

2 (6 ounce) skinless, boneless chicken breast halves

1 tablespoon soy sauce

1 tablespoon real maple syrup

1 tablespoon dry sherry

1 teaspoon chopped fresh ginger root

1/2 teaspoon Chinese five-spice powder

2 tablespoons sesame seeds

3 tablespoons all-purpose flour

salt and pepper to taste

1/2 teaspoon peanut oil

4 leaves red leaf lettuce - rinsed

1 large tomato, cut into wedges

Directions

Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.

In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.

Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.

Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.

Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

Lemon Chicken II

Ingridients

3 pounds boneless chicken breasts, cut into 2-inch pieces

1 tablespoon dry sherry

1 tablespoon soy sauce

1/2 teaspoon salt

2 eggs

2 cups vegetable oil

1/4 cup cornstarch

1/2 teaspoon baking powder

1/3 cup white sugar

1 tablespoon cornstarch

1 cup chicken broth

1 tablespoon lemon juice

1 teaspoon salt

1 lemon, sliced

2 tablespoons vegetable oil

Directions

Prep 15 m

Cook 20 m

Ready In 55 m

In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, whisk together 1/4 cup cornstarch and the baking powder; beat in eggs to form a batter. Coat chicken pieces with batter and set aside.

In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.

In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Spicy Tomato Chicken

Ingridients

6 skinless, boneless chicken breast halves

7 ounces vermicelli pasta

1 onion, chopped

1 green bell pepper, chopped

1 (10 ounce) can diced tomatoes with green chile peppers

1 (15 ounce) can baby peas, drained

1 (8 ounce) package processed cheese, shredded

Directions

Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.

Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.

Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.

Preheat oven to 350 degrees F (175 degrees C).

Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.

Spicy Tomato Chicken Casserole

Ingridients

1 (10 ounce) can diced tomatoes with green chile peppers

1 (10.75 ounce) can condensed cream of celery soup

1 (10 ounce) package nacho-flavor tortilla chips

4 skinless, boneless, chicken breast halves, cooked

1 pound processed cheese food (eg. Velveeta), sliced

Directions

In a medium bowl combine the tomatoes and soup and mix together. Set aside.

In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.

Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.

Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

Lloyd's Healthy Chicken Zoopa

Ingridients

2 tablespoons vegetable oil

2 cloves garlic, minced

2 cups chopped onion

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cups chopped celery

1 cup julienned carrots

1 cup minced leek (optional)

4 cups chicken stock

salt and pepper to taste

1/4 teaspoon hot pepper sauce

1/4 teaspoon soy sauce (optional)

6 ounces spinach, rinsed

1/2 cup egg noodles

1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces

Directions

Prep 30 m

Cook 45 m

Ready In 1 h 15 m

Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.

Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

Jenny's Lime Glazed Chicken

Ingridients

6 skinless, boneless chicken breast halves

2 tablespoons vegetable oil

2 limes

2 cups mayonnaise

12 tablespoons grated Parmesan cheese

Directions

Preheat oven to 400 degrees F (200 degrees C).

Spread oil over the bottom and sides of a 9x13 inch baking dish. Add chicken and turn to coat. Squeeze limes over chicken. In a small bowl combine the mayonnaise and cheese; mix together and spread mixture over chicken. Bake in the preheated oven for about 20 minutes or until juices run clear.

Brie Cranberry and Chicken Pizza

Ingridients

2 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1 (12 inch) prepared pizza crust

1 1/2 cups cranberry sauce

6 ounces Brie cheese, chopped

8 ounces shredded mozzarella cheese

Directions

Prep 20 m

Cook 20 m

Ready In 40 m

Preheat oven to 350 degrees F (175 degrees C).

Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.

Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.

Bake at 350 degrees F (175 degrees C) for 20 minutes.

Tomato Chicken Parmesan

Ingridients

2 eggs, beaten

1 cup grated Parmesan cheese

7 ounces seasoned bread crumbs

6 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

12 ounces pasta sauce

6 slices Monterey Jack cheese

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

Preheat oven to 375 degrees F (190 degrees C).

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Squash Stuffed Chicken Breasts

Ingridients

1 tablespoon butter

1/2 cup finely diced acorn squash

1 green bell pepper, diced

1 small onion, finely diced

1 stalk celery, chopped

salt and pepper to taste

4 skinless, boneless chicken breasts

2 ounces shredded Cheddar cheese

2 cups all-purpose flour for coating

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.

Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.

Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.

Curry Chicken Salad

Ingridients

3 cooked skinless, boneless chicken breast halves, chopped

3 stalks celery, chopped

1/2 cup low-fat mayonnaise

2 teaspoons curry powder

Directions

Prep 10 m

Ready In 10 m

In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Devil Curry

Ingridients

3 tablespoons vegetable oil

2 tablespoons water, or as needed

6 red onions, chopped

25 chile peppers, sun-dried

7 candlenuts

1 shrimp paste

1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon ground allspice

3 lemon grass

1 tablespoon mustard seed

2 cups water

2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces

2 1/4 pounds potatoes

salt to taste

1 tablespoon distilled white vinegar

Directions

Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.

Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.

Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.

Chicken A La Impress Me

Ingridients

6 skinless, boneless chicken breasts

12 slices smoked ham

3/4 cup shredded Gruyere cheese

1/4 cup julienned carrots

1/4 cup julienned zucchini

1 tablespoon vegetable oil

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten.

Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks.

In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish.

Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.

Aztec Casserole

Ingridients

9 (6 inch) corn tortillas, cut in half

2 (10 ounce) cans enchilada sauce

2 cups sour cream

2 cups shredded Cheddar cheese

2 (4 ounce) cans diced green chiles

1 cup fresh corn kernels

1 pound skinless, boneless chicken breast halves - boiled

Directions

Prep 10 m

Cook 30 m

Ready In 40 m

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.

Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.

Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

Anniversary Chicken I

Ingridients

2 tablespoons vegetable oil

6 skinless, boneless chicken breast halves

1/2 cup teriyaki basting sauce

1/2 cup Ranch-style salad dressing

1 cup shredded Cheddar cheese

3 green onions, chopped

1/2 (3 ounce) can bacon bits

1 tablespoon chopped fresh parsley, for garnish

Directions

Prep 30 m

Cook 35 m

Ready In 1 h 5 m

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Smoky Mountain Chicken

Ingridients

4 skinless, boneless chicken breasts

ground black pepper to taste

1 teaspoon garlic powder

1 teaspoon Italian-style seasoning

1 (18 ounce) bottle barbecue sauce

4 slices ham

4 slices Monterey Jack cheese

1/8 cup chopped green onion for topping

1/4 cup chopped tomatoes, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a lightly greased 9x13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.

When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with slice of ham, then slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.

Broccoli Chicken Roli

Ingridients

2 cups chopped, cooked chicken meat

2 cups fresh chopped broccoli

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 1/2 cups shredded Cheddar cheese

1/2 cup mayonnaise

2 tablespoons Dijon-style prepared mustard

salt and pepper to taste

1 tablespoon minced garlic

1 (8 ounce) package refrigerated crescent rolls

Directions

In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.

Preheat oven to 400 degrees F (200 degrees C).

Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.

Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.

Rosemary Chicken

Ingridients

4 skinless, boneless chicken breast halves

2 tablespoons olive oil

1 teaspoon seasoning salt

1 1/2 teaspoons salt free Cajun seasoning

1 teaspoon fresh rosemary

1 onion, finely diced

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Three Pan Potato Enchiladas

Ingridients

1 pound skinless, boneless chicken breast meat - cut into strips

2 potatoes, peeled and diced

1 (1 ounce) package taco seasoning mix

1 cup shredded Cheddar cheese

1 (5.5 ounce) package red beans & rice mix

10 (8 inch) flour tortillas

Directions

In a large skillet, prepare rice and beans according to package directions.

Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain saute oil/grease from skillet. Add the potatoes and cook until just tender. Add seasoning according to package directions. Cook all together, stirring often, until potatoes are done.

Preheat oven to 350 degrees F (175 degrees C).

Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13 inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.

Easy Skillet Chicken a la King

Ingridients

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces

1 tablespoon olive oil

1 cup milk

1 (10.75 ounce) can condensed cream of chicken soup

1 cup fresh sliced mushrooms

2 tablespoons chopped pimento peppers

1 teaspoon onion powder

1/2 teaspoon ground black pepper

Directions

In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

Tangy Cereal-Coated Chicken

Ingridients

1/2 cup orange juice

1 teaspoon ground ginger

2 tablespoons honey

1 teaspoon Dijon-style prepared mustard

salt and pepper to taste

4 skinless, boneless chicken breasts

2 cups crushed buttery round crackers

1/4 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)

1 tablespoon all-purpose flour

4 tablespoons orange marmalade, warmed

Directions

Prep 25 m

Cook 45 m

Ready In 3 h 10 m

To Make Marinade: Combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. Mix the marinade until well combined; add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

In a resealable plastic bag, mix together the crushed crackers, Grape-Nuts®, and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in baking dish. Bake in the preheated oven for 40 to 45 minutes.

Remove the chicken from the oven and preheat the oven's broiler.

Brush each chicken piece with a light coating of marmalade. Return the baking dish to the oven and place it under the broiler for 3 minutes.

Chicken Breasts Stuffed with Crabmeat

Ingridients

3 ounces cream cheese, softened

2 tablespoons minced onion

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh dill

1 teaspoon minced garlic

1/8 teaspoon lemon pepper

4 ounces fresh Dungeness crabmeat

4 skinless, boneless chicken breasts

1 cup all-purpose flour

2 eggs, beaten

3 cups fresh bread crumbs

2 tablespoons butter

2 tablespoons vegetable oil

Directions

In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).

Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.

In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Spanish Chicken

Ingridients

2 pounds boneless chicken thighs

1 quart boiling water

1/2 teaspoon salt

5 onions, cut into 2 inch pieces

5 large green bell peppers, cut into 2 inch pieces

1 (8 ounce) jar chili sauce

1 (15 ounce) can tomato sauce

1 cup ketchup

Directions

Prep 15 m

Cook 6 h Ready In 6 h 15 m

Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.

Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.

Barley Chicken Casserole

Ingridients

4 slices bacon, fat removed and meat finely chopped

1 onion, thinly sliced

2 carrots, diced

12 button mushrooms, quartered

2 1/2 cups chicken stock

1 cup barley

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon dried parsley

1 bay leaf, crushed

ground black pepper to taste

1 green bell pepper, chopped

4 dark meat chicken pieces

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 9x13 inch baking dish. Add green bell pepper on top and stir to settle.

Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.