Owner: Chicken Recipe URL:http://breastchickenrecipe.org Join Date: Sat, 22 Sep 2007 23:15:35 -0500 Rating:0 Site Description: Find delicious and mouth-watering chicken recipes here. We post new recipe everyday! example:
# HOT-N-SPICY CHICKEN WINGS
# CHICKEN FRY ICED TEA
# APRICOT CHICKEN WINGS
# ORIENTAL CHICKEN WINGS
# ORIENTAL CHICKEN TENDERS # CURRIED PEANUT CHICKEN Site statistics:Click here
SWEET AND SOUR CHICKEN WINGS 2007-09-22 20:52:10
2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.
MARINATED CHICKEN WINGS 2007-09-22 20:51:34
1/2 c. soy sauce
1/2 c. honey
1 tsp. garlic powder
1 tsp. chili powder
2 lb. chicken wings with drum end cut at joint from wing, discard tips
Mix ingredients together and marinate cut-up wings overnight. Place wing parts in shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325 degrees, turning on the 1/2 hour.
GOLDEN CHICKEN NUGGETS 2007-09-22 20:50:56
4 whole chicken breasts, skinned & deboned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted
Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10. Read more:NUGGETS
MARINATED CHICKEN WINGS 2007-09-22 20:50:26
2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.
COMMENT: May be frozen in marinade. Bake after defrosting.
HIDDEN VALLEY CHICKEN DRUMMIES 2007-09-22 20:49:50
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.
HOT CHICKEN WINGS 2007-09-21 23:47:32
Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
TERIYAKI CHICKEN WINGS 2007-09-21 23:45:36
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE) 2007-09-21 23:37:14
1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13″x9″ baking dish. Yield: 24 appetizers.
CHICKEN FRY ICED TEA 2007-09-21 23:36:29
5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water
Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.
SPICY CHICKEN WINGS 2007-09-21 23:34:55
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
HOT CHICKEN SALAD 2007-09-23 20:51:03
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.
LIGHT CHICKEN SALAD 2007-09-23 20:50:06
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
CURRIED CHICKEN BALLS 2007-09-23 20:49:41
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.
CRISPY CASHEW CHICKEN (MADE IN WOK) 2007-09-23 20:49:07
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces. Makes about 32 appetizers.
BUFFALO-STYLE CHICKEN WINGS 2007-09-23 20:48:18
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
CHICKEN WINGS IN SOY SAUCE 2007-09-23 20:47:39
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.
MARINADE FOR CHICKEN 2007-09-30 20:37:02
1/2 c. shoyu
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a Ziploc bag with chicken parts. This makes turning easier.
SEASONING MIX FOR CHICKEN 2007-09-30 20:36:29
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet
Mix all ingredients well.
Makes 2 tablespoons plus 2 teaspoons.
CHICKEN TORTELLINI SOUP 2007-09-30 20:35:54
2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli
Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.
CHICKEN SOUP WITH TINY MEATBALLS 2007-09-30 02:06:15
2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves
Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10
minutes.
–MEATBALLs –
1 c. finely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.
CHICKEN SALAD SUPREME 2007-09-30 02:05:17
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.
CHICKEN SALAD 2007-09-30 02:03:38
1 can chicken, chopped (or 5 oz. cooked chicken)
1/2 c. chopped celery
1/3 c. chopped sweet pickle
1 boiled egg, chopped
1/2 c. salad dressing
Mix and serve.
CHICKEN AND ALMOND SALAD 2007-09-30 02:03:01
1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dries mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious!
Chicken Recipes - Bourbon Chicken 2007-12-18 18:00:00 1 chicken, 3 to 4 pounds cut in pieces
2 cups of the bourbon sauce made with:
2 tablespoons lard or vegetable shortening
1 onion, finely chopped
1 tablespoon minced garlic
14 ounces tomato puree
1/2 cup Worcestershire sauce
2 tablespoons cider vinegar
1/2 cup yellow mustard
1/4 cup firmly packed brown sugar
1/4 cup bourbon
2 tablespoons each hot red chili powder and mild red chile pepper
2 drops liquid smoke flavour
For the sauce: Place lard in a large non-aluminum saucepan and saute onion and garlic until soft, about 10 minutes. Add remaining ingredients and continue to cook an additional 30 minutes.
Cooking the chicken: Wash chicken and pat dry. In a large bowl, massage Bourbon
Sauce into chicken with your hands. Cover and refrigerate 8 to 12 hours.
Prepare fire for indirect-heat method of cooking. Remove chicken from sauce; reserve sauce. Remove excess sauce from chicken. Brown chicken on all sides over direct heat (about 5 minutes). Place chicken over indirect heat and close lid. T Read more:Chicken
Chicken Chow Mein 2007-12-18 18:00:00 A Chicken
dish with crispy chow mein noodles, that perfect dish for your New Years Eve. You can use shrimp or pork instead of chicken. Chicken Chow Mein Ingredients: 2 medium ribs celery 2 boneless, skinless chicken breasts, 7 to 8 ounces each 1 pound... Read more...
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Jamaican Recipes - Oxtail, Jerk chicken, rum cake, patty cake and banana. 2007-12-18 18:00:00 http://www.GetJamaica.Com/Jamaican%20Recipes.asp Jamaican recipes are a very important part of Jamaican culture. The Jamaican cuisine is so large and GetJamaica.Com brings over 1,000 Jamaican recipes to the web. Read more:banana
Famous Recipes - Chicken And Peach Wontons 2007-12-18 18:00:00 Google is getting quite funny.
Here is a really peculiar result.Â
A webring (one of the most popular webrings on webring.com) which is about Little Rascals is showing up for searches for Famous
Recipes simply because the ring owner and hence the ring hub is a famous recipes site.
Chicken
And Peach
Wontons
Ingredients
Nonstick cooking spray
8 oz. ground raw chicken or turkey
1/4 cup pineapple juice
3 tablespoons finely chopped green onions
1 tablespoons soy sauce
1 teaspoon ground ginger
1/2 cup finely chopped, peeled fresh or frozen peaches, thawed
1/4 teaspoon crushed red pepper
36 wonton wrappers
Cooking oil for deep-fat frying
Directions
1. For filling, coat a large skillet with nonstick cooking spray; heat
over medium high heat. Cook and stir chicken or turkey until no longer
pink; drain. Add pineapple juice, green onion, soy sauce, and ginger.
Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or
until liquid evaporates. Stir in peaches and pepper. Cool mixtur
Chicken Recipes - Chicken Noodle Soup 2007-12-18 18:00:00 Famous Chicken
Recipes
10 SERVINGS
13 cups water
1 tablespoon black peppercorns
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
3-3/4 pounds chicken pieces, skinned
3 medium parsnips or carrots, each scraped and quartered
3 cloves garlic, halved
2 medium leeks or onions, each trimmed and quartered
2 stalks celery, each quartered
2 cups sliced carrot
3/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups fine egg noodles, uncooked
Make double batches of the broth and freeze it for later use.
Combine first 9 ingredients in an 8-quart Dutch oven or stockpot;
bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour.
Remove from heat.
Remove chicken pieces from broth; place chicken in a bowl, and chill
15 minutes.
Strain broth through a sieve into a large bowl; discard solids.
Remove chicken from bones; shred meat into bite-size pieces; discard
bones. Return broth to pan. Add chicken, sliced carrot, salt, and
pepper; bring to a boil. Partially cover, reduce heat to medium, Read more:Noodle
, Chicken Noodle
Chicken Recipes - Oriental BBQ Chicken 2007-12-18 18:00:00 Serves 6-8
3 lbs chicken legs and thighs, skinned and all visible fat removed
1 cup/200g honey
1 cup/200g ketchup
1/2 cup/4fl oz soy sauce
3 cloves minced garlic
1 tsp fresh ground ginger (optional)
1 tsp tabasco sauce (optional; may be increased to taste)
Method:
Mix honey, ketchup, and soy sauce in a mixing bowl, add garlic and
ginger. In a large baking dish, arrange chicken pieces and coat with
olive oil using a pastry brush. Broil under 500 degree broiler until
slightly browned; ( 1-2 minutes) turn pieces over and repeat; brushing
lightly with olive oil again. Turn off broiler and turn on oven to 160C/
325F/Gas 3. Pour the honey mixture over the chicken pieces in the
baking dish, cover with foil and bake for 60-75 minutes. Chicken
should
be tender enough to fall off the bone.
All of the chicken should be covered with the honey mixture. If baking
dish is too big add some chicken broth or water to the honey mixture
to make sure all parts of the meat are submerged.
This is great serve Read more:BBQ
, Oriental
Chicken and Rice Gumbo Soup 2007-12-18 18:00:00 3/4 lb. chicken, cut into 1 inch pieces
1/4 lb. fully cooked sausage, chopped
2 stalks celery with leaves and sliced (1 1/4 cups)
1 large carrot (3/4 cup)
1 med. onion chopped (1/2 cup)
1 can (14 1/2 oz) can stewed tomatoes, undrained
5 cups water
2 T chicken bouillon granules
1 tsp dried thyme leaves
1 (10 oz) pkg frozen cut okra (optional)
3 cups hot cooked rice
Red pepper sauce
Mix chicken, sausage, celery, carrot, onion, tomatoes, water, bouillon
granules and thyme in 4 to 5 qt crockpot. Cover and cook on low heat
for 6 1/2 to 7 hours. Stir in okra and cover and cook 20 minutes longer.
Spoon soup over rice in individual bowls. Serve with red pepper sauce. Read more:Chicken
, Gumbo
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