Owner: Poultry Recipes URL:http://poultryrecipes.blogspot.com Join Date: Wed, 02 Jul 2008 09:31:12 -0500 Rating:0 Site Description: A variety of chicken recipes, including recipes for the crockpot, fried chicken, grilled chicken, casserole recipes, chicken breast recipes and many more. Site statistics:Click here
HOT CHICKEN SALAD 2008-07-03 23:00:00 4 c. diced chicken (6 breasts, baked)2 c. diced celery1/3 c. mayonnaise1 can cream of mushroom soup1 sm. jar chopped pimiento1 can sliced water chestnuts, drained1 tsp. salt1 tsp. chopped onion3 tsp. lemon juice1 c. grated cheese1 c. crushed potato chips1/2 c. slivered almonds Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almond
CHICKEN CUTLETS 2008-07-30 23:07:00 Chicken, cutlets or pieces, whateverSwiss or muenster cheese1 can cream of chicken soup1/2 can water1 pkg. stuffing mixButter or margarine Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by season
CHICKEN ORIENTAL 2008-07-28 23:06:00 1 c. cream of mushroom soup1 c. (8 oz.) pineapple chunks in pure pineapple juice, undrained1 tbsp. soy sauce2 c. Swanson chunk white chicken1 c. each sliced celery, green onions & green pepper1/2 c. sliced radishes1 c. sliced water chestnuts In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice
CHICKEN IN WINE SAUCE 2008-07-25 23:06:00 1 pkg. boneless chicken breasts1 pkg. Stove Top stuffing2 cans cream of chicken soup1/2 c. white wine1/4 c. water Cook chicken breasts until done. While chicken is cooking, prepare the stuffing according to package directions. When chicken is done, cut into bite-sized pieces and place in casserole dish. Add cream of chicken soup, wine and water. Mix. Spread the prepared stuffing on top. Ba
CHICKEN WITH PORT 2008-07-23 23:05:00 Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley. 2 tbsp. vegetable oil2 tbsp. butter, room temperature1 c. thinly sliced onions6 lg. boneless chicken breast halvesSalt, freshly ground pepper to taste4 cloves garlic, minced1 c. tawny port (such as Fonseca Bin #27)1/2 c. heavy cream1/4 c. chopped parsley, to garnish In a large skillet heat
CHICKEN SPECTACULAR 2008-07-20 23:05:00 3 c. cooked chicken1 pkg. Uncle Ben's Wild White Rice, cooked1 can cream of celery soup1 med. onion, chopped2 c. French style green beans, drained1 c. Hellmann's mayonnaise1 c. water chestnuts, diced1 med. jar sliced pimientos (for color, if desired) Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)
GOURMET CHICKEN 2008-07-17 23:05:00 1 c. uncooked rice1 can mushroom soup1 can onion soup1 can water1 frying size chicken or breasts (can cut boned breasts into sm. pieces)Salt & pepper to taste Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix. Bake at 325 degrees 1 hour and 15 minutes. When using big chic
APRICOT CHICKEN WINGS 2008-09-05 23:06:00 1 pkg. Lipton onion soup1 jar apricot preserves1 bottle of clear Russian dressing2 lbs. chicken wings Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
SWEET AND SOUR CHICKEN WINGS 2008-08-30 23:10:00 2 1/2 lb. chicken wings with tips removed1/3 c. Crisco1/3 c. vinegar1/2 c. firmly packed dark brown sugar1 (12 oz.) can unsweetened pineapple juice3/4 c. catsup1 tbsp. soy sauce1 tsp. prepared mustard1/8 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, a
GOLDEN CHICKEN NUGGETS 2008-08-25 23:10:00 4 whole chicken breasts, skinned & boned1/2 c. unseasoned fine bread crumbs1/4 c. grated Parmesan cheese1 tsp. salt1 tsp. thyme (or 1/4 tsp. powdered thyme)1 tsp. basil1/2 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
ORIENTAL CHICKEN WINGS 2008-08-20 23:06:00 6 chicken wings1 sm. clove garlic1 scallion1/4 c. soy sauce2 tbsp. honey2 tsp. rice-wine vinegar1/2 tsp.g rated ginger1/2 tsp. oriental sesame oilPinch of cayenne1 tsp. sesame seeds1 tbsp. chopped fresh coriander or parsley Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
HIDDEN VALLEY CHICKEN DRUMMIES 2008-08-15 23:09:00 20 chicken drummiesGood 1/4 c. butter, melted1 tbsp. hot pepper sauce2 tbsp. vinegar2 pkgs. Hidden Valley dressing mixPaprikaCelery 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 dres
MARINATED CHICKEN WINGS 2008-08-10 23:10:00 2 doz. chicken wings5 oz. bottle soy sauce2 tbsp. brown sugar1 tsp. Dijon mustard1/2 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.
HOT CHICKEN WINGS 2008-08-05 23:09:00 Chicken wings1/2 stick margarine1 bottle Durkee hot sauce2 tbsp. honey10 shakes Tabasco2 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.
CURRIED CHICKEN BALLS 2008-09-23 23:12:00 2 (3 oz.) pkg. cream cheese, softened2 tbsp. orange marmalade2 tsp. curry powder3/4 tsp. salt1/4 tsp. pepper3 c. finely minced cooked chicken3 tbsp. minced green onion3 tbsp. minced celery1 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 (
CHICKEN FRY ICED TEA 2008-09-20 23:07:00 5 lbs. sugar4 oz. plus 1 c. instant tea1 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.
CRISPY CASHEW CHICKEN (MADE IN WOK) 2008-09-18 23:12:00 2 egg whites1 1/4 c. finely chopped cashew nuts2 whole chicken breasts, skinned, boned and thinly sliced2 c. peanut or vegetable oil1/4 c. cornstarch1 tsp. sugar2 tsp. salt1 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 cashe
CHICKEN BITS 2008-09-15 23:07:00 Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.
BUFFALO-STYLE CHICKEN WINGS 2008-09-13 23:11:00 2 1/2 lb. (12-15) chicken wings1/4 c. Durkee red hot sauce1 stick (1/2 c.) melted butter or margarineCelery sticksBlue 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 dippe
HOT-N-SPICY CHICKEN WINGS 2008-09-10 23:07:00 5 lbs. bag chicken wings (drumettes)12 fl. oz. Louisiana Pre Crystal Hot Sauce1-2 sticks butter Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
CHICKEN WINGS IN SOY SAUCE 2008-09-08 23:11:00 24 chicken wings1 c. soy sauce3/4 c. chopped green onions with tops1/3 c. sugar4 tsp. salad oil1 clove garlic, crushed1 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 wi
TERIYAKI CHICKEN WINGS 2008-09-30 23:08:00 1/3 c. lemon juice1/4 c. soy sauce1/4 c. vegetable oil3 tbsp. chili sauce1 clove garlic, finely chopped1/4 tsp. pepper1/4 tsp. celery seedDash of dry mustard3 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 ov
LIGHT CHICKEN SALAD 2008-09-28 23:13:00 3/4 c. light mayonnaise1/2 tsp. ginger1/2 tsp. salt3 c. cooked chicken1 1/2 c. red seedless grapes1 c. sliced celery1/3 c. sliced green onion1/2 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.
CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE) 2008-09-25 23:08:00 1 1/2 lbs. chicken wings, disjointed1 med. egg1/2 c. soy sauce2 tbsp. garlic powder1/4 tsp. ginger powder1 med. onion, finely diced2 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, co
Only With Beer Can Chicken Taste Good 2008-11-21 20:03:00 Only with beer can chicken taste good – a sentiment shared by passionate beer drinkers. Gourmet meals are enjoyed by many; when one thinks of the beverages served in a high class restaurant, wine comes to mind most frequently. A diner may choose a tasty liquer such as Drambuie or whiskey to enjoy with coffee after a fine meal. It brings to mind silk dresses, tuxedos, a night at the opera. Many t Read more:Chicken
Chicken Fried Steak 2008-11-21 20:01:00 For those who happen to enjoy an unusual cross of flavors and styles, chicken fried steak is something to be experienced. A cross between the classic taste of steak and the simple joys of fried chicken, this increasingly popular method of cooking steak is a wonderfully memorable mix of different flavors. Casual, yet dignified, it is a meal that distinguishes itself with its flexibility and accessi Read more:Chicken
, Fried
, Steak
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