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Sunday, July 31, 2016

Chicken Enchiladas I

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded cheddar cheese

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

chicken shawarma

Ingredients

  • Servings: 8
  • 1/2 cup malt vinegar
  • 1/4 cup plain yogurt
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 1 teaspoon mixed spice
  • 1/4 teaspoon freshly ground cardamom
  • 8 skinless, boneless chicken thighs
  • 1/2 cup tahini
  • 1/4 cup plain yogurt
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • 4 medium tomatoes, thinly sliced
  • 1/2 cup sliced onion
  • 4 cups shredded lettuce
  • 8 pita bread rounds

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 4 hrs 50 mins

  • in a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. place the chicken thighs into the mixture and turn to coat. cover and marinate in the refrigerator for at least 4 hours or overnight.
  • preheat the oven to 350 degrees f (175 degrees c). in a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. season with salt and pepper, taste, and adjust flavors if desired. cover and refrigerate.
  • cover the chicken and bake in the marinade for 30 minutes, turning once. uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. remove from the dish, and cut into slices.
  • place sliced chicken, tomato, onion, and lettuce pita breads. roll up, and top with the tahini sauce.

chicken cordon bleu i

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 slices swiss cheese
  • 4 slices cooked ham
  • 1/2 cup seasoned bread crumbs

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
  • pound chicken breasts to 1/4 inch thickness.
  • sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
  • bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

chicken cordon bleu ii

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 6 slices swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Homestyle Turkey, The Michigander Way

Ingredients

  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Glazed Carrots And Parsnips With Chives

Ingredients

  • Servings: 8
  • 1/4 cup butter
  • 4 large carrots, cut into 3-inch x 1/2-inch pieces
  • 4 large parsnips, cut into 3-inch x 1/2-inch pieces
  • 3/4 cup orange juice
  • 3/4 cup chicken stock
  • 2 tablespoons lemon juice
  • salt and ground black pepper to taste
  • 3 tablespoons chopped fresh chives

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • melt butter in a large skillet over medium heat.
  • cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
  • stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. bring to a boil, reduce heat to low, and cover. simmer until liquid reduces to a syrup, about 10 minutes. stir often.
  • season with more salt and black pepper if needed; sprinkle with chives.

Sweet And Sour Chicken I

Ingredients

  • Servings: 8
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
  • combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
  • heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
  • when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken Enchiladas I

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded cheddar cheese

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

bread and celery stuffing

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

garlic cheddar chicken

Ingredients

  • Servings: 8
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 skinless, boneless chicken breast halves - pounded thin

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  • in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
  • dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
  • bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Homestyle Turkey, The Michigander Way

Ingredients

  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

chicken cordon bleu ii

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 6 slices swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Homestyle Turkey, The Michigander Way

Ingredients

  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Chicken

Ingredients

  • Servings: 4
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup
  • 1/4 cup cooking

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
  • in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chicken Enchiladas Suizas

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups shredded cheddar cheese
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup green salsa
  • 1 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • salt and ground black pepper to taste
  • 12 (7 inch) flour tortillas
  • 10 ounces shredded monterey jack cheese
  • 1 cup whipping cream
  • 1/2 cup chicken broth

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • bring a pot of lightly salted water to a rapid boil over medium-high heat. add the chicken to the boiling water; cover. cook 15 to 20 minutes; drain and set aside.
  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 baking dish.
  • melt the butter in a skillet over medium heat. cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. add the chicken, cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. season with salt and pepper; mix.
  • place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. place the enchilada, seam-side down, into the prepared baking dish. repeat until all the chicken mixture is used. sprinkle monterrey jack cheese over the enchiladas. whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. cover the dish with aluminum foil.
  • bake in preheated oven 30 minutes. remove foil and continue baking until cheese is completely melted, about 10 minutes.

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

chicken cordon bleu i

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 slices swiss cheese
  • 4 slices cooked ham
  • 1/2 cup seasoned bread crumbs

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
  • pound chicken breasts to 1/4 inch thickness.
  • sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
  • bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Chicken

Ingredients

  • Servings: 4
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup
  • 1/4 cup cooking

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
  • in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Pearl Barley Casserole

Ingredients

  • Servings: 4
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 cup pearl barley
  • 1 (8 ounce) package sliced fresh mushrooms (optional)
  • 1 green bell pepper, chopped
  • 2 cups chicken broth
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • melt butter in a 1 1/2-quart dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. add celery and cook until starting to soften, stirring often, about 5 more minutes. mix barley into the vegetables and stir until coated with butter. fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
  • bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. adjust salt and black pepper before serving.

Sweet And Sour Chicken I

Ingredients

  • Servings: 8
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
  • combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
  • heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
  • when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

garlic cheddar chicken

Ingredients

  • Servings: 8
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 skinless, boneless chicken breast halves - pounded thin

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  • in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
  • dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
  • bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

chicken cordon bleu ii

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 6 slices swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Cashew Chicken Ii

Ingredients

  • Servings: 6
  • 1/4 cup vegetable oil
  • 2 cups diced chicken meat
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 cup chopped celery
  • 1 (8 ounce) can bamboo shoots, drained and diced
  • 1 (8 ounce) can water chestnuts, drained and diced
  • 1/3 cup cornstarch
  • 1/2 cup cold water
  • 1 cup cashews

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • heat oil in a large skillet over medium high heat. saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. cover skillet, reduce heat to low and simmer for 5 minutes.
  • beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. sprinkle with cashews and serve.

chicken cordon bleu i

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 slices swiss cheese
  • 4 slices cooked ham
  • 1/2 cup seasoned bread crumbs

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
  • pound chicken breasts to 1/4 inch thickness.
  • sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
  • bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Slow Cooker Adobo Chicken

Ingredients

  • Servings: 6
  • 1 small sweet onion, sliced
  • 8 cloves garlic, crushed
  • 3/4 cup low sodium soy sauce
  • 1/2 cup vinegar
  • 1 (3 pound) whole chicken, cut into pieces

Recipe

    Preparation Time: 30 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 30 mins

  • place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Chicken

Ingredients

  • Servings: 4
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup
  • 1/4 cup cooking

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
  • in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Slow Cooker Adobo Chicken

Ingredients

  • Servings: 6
  • 1 small sweet onion, sliced
  • 8 cloves garlic, crushed
  • 3/4 cup low sodium soy sauce
  • 1/2 cup vinegar
  • 1 (3 pound) whole chicken, cut into pieces

Recipe

    Preparation Time: 30 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 30 mins

  • place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Hungarian Noodle Side Dish

Ingredients

  • Servings: 10
  • 1 (16 ounce) package wide egg noodles
  • 3 cubes chicken bouillon
  • 1/4 cup water
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup chopped onion
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon hot pepper sauce
  • 2 cups cottage cheese
  • 2 cups sour cream
  • 1/4 cup grated parmesan cheese
  • 1 pinch paprika

Recipe

  • cook egg noodles in a large pot with boiling salted water. drain well.
  • in a large bowl dissolve chicken bouillon cube in boiling water. mix in the cream of mushroom soup, chopped onion, worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. stir in cottage cheese, sour cream, and cooked egg noodles.
  • transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
  • cover and cook on high for 3 to 4 hours. serve immediately.

bread and celery stuffing

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

garlic cheddar chicken

Ingredients

  • Servings: 8
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 skinless, boneless chicken breast halves - pounded thin

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  • in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
  • dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
  • bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

white cheese chicken lasagna

Ingredients

  • Servings: 12
  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated parmesan cheese for topping

Recipe

    Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
  • melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
  • spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
  • bake 35 to 40 minutes in the preheated oven.

chef john's truffled potato gratin

Ingredients

  • Servings: 6
  • 1 1/3 tablespoons butter
  • 1 tablespoon olive oil
  • 5 cups sliced mushrooms
  • 2 teaspoons butter, softened
  • 1 clove garlic, minced (optional)
  • 5 russet potatoes, peeled and very thinly sliced
  • salt and freshly ground black pepper to taste
  • 1 teaspoon minced fresh thyme, divided
  • 6 ounces sottocenere (italian semi-soft truffle cheese), shredded
  • 1 cup chicken stock
  • 2 cups heavy whipping cream

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
  • preheat oven to 350 degrees f (175 degrees c). combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
  • spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. season potatoes with more salt and black pepper. pour chicken stock and cream over the top. sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes.
  • bake in the preheated oven until potatoes are bubbly, about 45 minutes. remove foil and cook until top is browned, about 15 more minutes. let cool slightly before serving.

garlic cheddar chicken

Ingredients

  • Servings: 8
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 skinless, boneless chicken breast halves - pounded thin

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  • in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
  • dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
  • bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

white cheese chicken lasagna

Ingredients

  • Servings: 12
  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated parmesan cheese for topping

Recipe

    Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
  • melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
  • spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
  • bake 35 to 40 minutes in the preheated oven.

bread and celery stuffing

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Pomegranate Stew With Chicken (khoresh Fesenjan)

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken legs, cut up
  • 1 white onion, thinly sliced
  • 1/2 pound walnuts, toasted and finely ground in a food processor
  • 1 teaspoon salt
  • 4 cups pomegranate juice
  • 1/2 teaspoon cardamom (optional)
  • 2 tablespoons sugar (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

    Ready Time: 2 hrs 45 mins

  • heat olive oil in a large skillet over medium heat. place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. mix in pureed walnuts, salt, pomegranate juice, and cardamom. bring to a boil. reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (if the sauce becomes too thick, stir in 1/4 cup warm water.) mix in sugar, adjust seasoning, and simmer 30 minutes more.

Easy Root Vegetable Gratin

Ingredients

  • Servings: 12
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 1 1/2 pounds baking potatoes, peeled and thinly sliced
  • 1 1/2 pounds sweet potatoes, peeled and thinly sliced
  • 1 pound celery root, peeled and cut into thin slices
  • 1 pound parsnips, peeled and thinly sliced
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2/3 cup heavy whipping cream, warmed
  • 6 ounces shredded gruyere cheese

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 40 mins

  • preheat oven to 400 degrees f (200 degrees c). combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
  • toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. pour into prepared baking dish and stir to coat vegetables with broth mixture. cover the baking dish with aluminum foil.
  • roast vegetables in the preheated oven for 40 minutes. uncover the baking dish and discard aluminum foil. pour heavy whipping cream over vegetables and sprinkle gruyere cheese over the top. continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. cool for 10 minutes before serving.

Homestyle Turkey, The Michigander Way

Ingredients

  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Sweet And Sour Chicken I

Ingredients

  • Servings: 8
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
  • combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
  • heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
  • when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Cilantro And Garlic Potatoes

Ingredients

  • Servings: 8
  • 1 quart oil for frying, or as needed
  • 4 large potatoes, cubed
  • 1 teaspoon vegetable oil
  • 2 cups chopped fresh cilantro
  • 4 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1 tablespoon fresh lemon juice
  • salt to taste

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • heat the oil in a deep-fryer to 375 degrees f (190 degrees c). when the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. drain on paper towels.
  • meanwhile, heat the oil in a large skillet over medium heat. add the cilantro and garlic; cook and stir for about 5 minutes. after draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. stir to coat the potatoes, and serve.

Slow-cooked Fresh Green Beans With Bacon, Onion, And Red Potatoes

Ingredients

  • Servings: 8
  • 1/2 pound applewood-smoked bacon
  • 1/2 large white onion, sliced lengthwise
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 pounds fresh green beans, trimmed
  • 2 pounds red potatoes, cut into chunks
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 50 mins

    Ready Time: 2 hrs 5 mins

  • place bacon in a large dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the dutch oven.
  • stir onion in reserved drippings; cook and stir until browned, about 10 minutes. stir garlic into the onion; cook until softened, 1 to 2 minutes. pour broth into the dutch oven; add green beans. chop bacon and add to the dutch oven.
  • bring the broth to a boil, reduce heat to low, and place a cover on the dutch oven. simmer the green bean mixture until the beans are tender, about 1 hour. add potatoes; season with salt and pepper. continue cooking until the potatoes are tender, about 30 minutes more.

Saturday, July 30, 2016

garlic cheddar chicken

Ingredients

  • Servings: 8
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 skinless, boneless chicken breast halves - pounded thin

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  • in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
  • dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
  • bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Fondue

Ingredients

  • Servings: 4
  • 1 (750 milliliter) bottle white
  • 1 (2 inch) piece cinnamon stick
  • 1/4 teaspoon ground coriander
  • 10 black peppercorns, crushed
  • 4 whole cloves
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 1/4 teaspoon garlic salt

Recipe

    Preparation Time: 1 min Cook Time: 1 hr 9 mins

    Ready Time: 1 hr 10 mins

  • pour into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. let sit for 1 hour, then bring to a boil. filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. bring to a boil before using.

bread and celery stuffing

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Homestyle Turkey, The Michigander Way

Ingredients

  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Sweet And Sour Chicken I

Ingredients

  • Servings: 8
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
  • combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
  • heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
  • when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Sweet And Sour Chicken I

Ingredients

  • Servings: 8
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
  • combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
  • heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
  • when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

white cheese chicken lasagna

Ingredients

  • Servings: 12
  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated parmesan cheese for topping

Recipe

    Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
  • melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
  • spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
  • bake 35 to 40 minutes in the preheated oven.

cream of tomato soup with pesto

Ingredients

  • Servings: 6
  • 1 (32 fluid ounce) container chicken broth
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (14.5 ounce) can diced tomatoes with garlic and onion
  • 1 cup half-and-half cream
  • salt and pepper to taste
  • 2 tablespoons basil pesto

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • pour chicken broth into a large saucepan, and bring to a boil. boil until reduced by about 1/3.
  • pour in both cans of the tomatoes, and return to a simmer. pour in the half-and-half, and turn heat to low. simmer for 15 minutes. puree in batches in a blender, or use an immersion blender in the pan. season with salt and pepper to taste. ladle into bowls, and swirl in a spoonful of pesto before serving.

Chicken

Ingredients

  • Servings: 4
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup
  • 1/4 cup cooking

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
  • in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Chicken

Ingredients

  • Servings: 4
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup
  • 1/4 cup cooking

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
  • in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Egyptian Green Beans With Carrots

Ingredients

  • Servings: 4
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 tablespoons tomato paste
  • 2 cloves garlic, sliced
  • 2 cups boiling chicken stock
  • 1/4 teaspoon ground cardamom
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1 (9 ounce) package frozen green beans and carrots

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. pour in boiling chicken stock.
  • stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.

Chicken Enchiladas I

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded cheddar cheese

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

bread and celery stuffing

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

bread and celery stuffing

Ingredients

  • Servings: 10
  • 1 (1 pound) loaf sliced white bread
  • 3/4 cup butter or margarine
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons poultry seasoning
  • salt and pepper to taste
  • 1 cup chicken broth

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
  • chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Japanese Chicken Wings

Ingredients

  • Servings: 6
  • 3 pounds chicken wings
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • cut wings in half, dip in egg and coat with flour.
  • heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
  • in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
  • bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Homestyle Turkey, The Michigander Way

Ingredients

  • Servings: 1
  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
  • place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
  • in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
  • cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

white cheese chicken lasagna

Ingredients

  • Servings: 12
  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated parmesan cheese for topping

Recipe

    Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
  • melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
  • spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
  • bake 35 to 40 minutes in the preheated oven.

white cheese chicken lasagna

Ingredients

  • Servings: 12
  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated parmesan cheese for topping

Recipe

    Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
  • melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
  • spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
  • bake 35 to 40 minutes in the preheated oven.

Chicken

Ingredients

  • Servings: 4
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup
  • 1/4 cup cooking

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
  • in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.