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1
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| yield: | 4 Servings |
| directions: | Mix flour with salt and pepper. Coat chicken. Mix milk with egg. Dip chicken in milk then roll in bread crumbs. Place chicken in oiled pan skin side up. Dot with butter. Bake at 350 for 45 minutes. Drain fat. Pour wine over chicken. Cover and bake five to ten minutes more.
NOTES : This comes out almost as crispy as fried chicken. The splash of Marsala wine is a nice touch. Posted to TNT Recipes Digest by "Barbara Zack" <bzack[at]leading.net> on May 8, 1998 |
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1
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| yield: | 1 Servings |
| directions: | FOR BAKED CHICKEN Place 1/4 c. Baking Mix per cut up chicken in brown paper bag. Skin chicken pieces and wash in cold water; blot dry with paper towels. Moisten chicken with tomato juice or skim milk--we're talking damp, not wet. Put all chicken pieces in bag at once; close bag, trapping air inside, and shake until all pieces are coated. Add more mix, if necessary. Arrange chicken on a cooling rack to dry 15 minutes while oven preheats to 450 degrees. Spray a shallow roasting pan liberally with cooking spray or grease with mixture of lecithin and oil. Arrange chicken pieces skin-side down and bake on lower rack of oven 15 minutes. Turn chicken and continue baking 20 minutes until tender, golden brown, and no longer pink inside.
FOR BAKED FISH Rinse fish fillets and blot dry. Cut into small portions or sticks. Combine 1 egg white and 2 T. skim milk; pour baking mix into shallow dish or plate. Dip fish pieces in milk mixture, then press into baking mix to coat. Arrange on lightly greased baking sheet and let dry 10 minutes while oven is preheating to 425 degrees. Bake about 15 minutes.
Posted to Digest eat-lf.v096.n207
Date: Sat, 2 Nov 1996 08:10:19 -0800
From: Gretchen Gregory <livrite[at]aa.net> |
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1
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| yield: | 6 Servings |
| directions: | Heat oven to 350. In small bowl stir together onion dip and milk.
Place chicken in 13x9 inch baking dish. Spoon dip mixture over chicken pieces. Sprinkle crushed crackers over chicken; drizzle with butter.
Bake for 50-60 minutes or until chicken is fork tender.
Variation: Add 1 teaspoon dried parsley flakes to crumb mixture.
Recipe by: New Chicken Posted to MC-Recipe Digest V1 #658 by L979[at]aol.com on Jul 6, 1997 |
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1
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| yield: | 1 servings |
| directions: | These recipes are from "The Chicken Every Sunday Cookbook" from the Tifereth Beth David Jerusalem Adult Players .
Place chicken in baking dish. Combine everything else & spread over chicken. Bake 1 hour at 350' & baste often with pan juices.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah[at]hotmail.com> on Jan 03, 1999, . |
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1
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| yield: | 8 Servings |
| directions: | Preheat oven to 350. Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1-1/4 hours, basting every 15 min, until chicken is tender and nicely browned. |
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1
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| yield: | 4 Servings |
| directions: | Combine all ingredients except chicken and vegetables. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake chicken at 400 degrees for 35 minutes. Cut peppers into 1/2-inch thick rings. Saute 8 minutes. Spoon peppers around chicken. Makes 4 to 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | Wash chicken and remove giblets from inside. Dry chicken and rub with margarine on all sides. Sprinkle with salt and pepper. Be sure to get some salt and pepper on inside. Put in crock pot in early morning (about 8:00 a. m. ). Turn crock pot to low - let cook all day. When returning home from work about 4:00 or 5:00 you will have a delicious baked chicken. Remove from crock pot with spatula to keep from falling apart. You will have about 2 cups of chicken broth in pot. Use for gravy over rice or mix with Stove Top stuffing instead of water. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland[at]gj.net> on Dec 05, 1997 |
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1
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| yield: | 4 Servings |
| directions: | Contributed to the echo by: BOYD NARON CUMIN BAKED CHICKEN Combine first 5 ingredients and set aside. Place chicken snugly in shallow baking dish. Rub 3/4 of spices under skin, and rub remainder over top. (Can refrigerate at this point for up to 24 hours.) Squeeze lemon juice over chicken, scatter olives over, and drizzle with oil. Bake uncovered at 400 degrees for 50 to 60 minutes. Baste with pan juices occasionally. Serve with sliced lemons.
Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 Servings |
| directions: | In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt, pepper and taco seasoning. Mix through thoroughly, add peppers, onion, saute till tender, and chicken is no longer pink. Butter outside of sliced sub buns sprinkle with basil if desired, place in toaster oven for 3 minutes to melt butter, and crisp bun. Remove bun, and put chicken mixture in bun. Top each sandwich with grated cheese. Place back in toaster oven open until cheese bubbles and begins browning. Serve with cucumber spears. Source; kitchen of Marina cheesman Posted to MM-Recipes Digest V3 #190
Date: Mon, 8 Jul 1996 12:02:33 -0700 (MST)
From: jmchee[at]goodnet.com (Marina Cheesman) |
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1
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| yield: | 24 Servings |
| directions: | Saute the onions in butter until soft. Combine with the other ingredients (except chicken) and mix well. Season highly. Place each breast skin side up on a board. Trim away excess fat. Loosen skin from 1 side of breast and stuff approximately 1/3 cup of the filling under the skin. Tuck the skin and meat under breast, forming an even, round, dome shape. Put the stuffed breasts in a buttered Pyrex or metal baking dish. Fifteen minutes before baking, preheat over to 350 F (175 C). Bake breasts until golden brown, about 30 to 35 minutes. Don't overcook or chicken will be dry. Cool slightly before serving, and cool to room temperature if you are going to slice into smaller serving pieces. Arrange on platters and decorate with fresh herbs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 servings |
| directions: | Preheat the oven to 400 degrees F. Place the chicken in a baking dish; sprinkle both sides with salt and pepper and arrange skin side up. Loosen the skin from each chicken breast and slip a basil leaf between the skin and the meat. Add the garlic to the baking dish. Place a slice of lemon on top of each piece of chicken. Drizzle with oil. Bake, basting occasionally with pan juices and turning the chicken and the baking dish occasionally so the chicken browns evenly, 35 to 40 minutes. If using a whole chicken, the baking time will be about 50 minutes. To serve, place a browned lemon slice and garlic clove on top of each portion of chicken.
Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by Angele Freeman <jfreeman[at]netusa1.net> on Apr 29, 1997 |
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1
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| yield: | 4 Servings |
| directions: | Combine rice, chicken, celery, water chestnuts, mushrooms, onions, red pepper and olives in large bowl. Place oil, lemon juice, soy sauce, ginger and white pepper in small jar with tight fitting lid; shake well. Pour over rice mixture. Toss gently. Serve on lettuce leaves.
Each serving provides: * 350 calories * 20 g. protein * 10 g. fat * 0 g. saturated fat * 45 g. carbohydrate * 2 g. dietary fiber * 41 mg. cholesterol * 644 mg. sodium
Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip |
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1
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| yield: | 4 Servings |
| directions: | From: "Tina D. Bell" <tdbell[at]altair.csustan.edu>
Date: Tue, 13 Aug 1996 19:17:12 -0700 (PDT) Recipe By : Quick & Easy Diet Recipes (1989, Better Homes and Gardens)
Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan. Drain and rinse with cold water, and drain again.
Meanwhile, slice the chicken into 3/4-inch strips. Spray a cold, large non-stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally.
Drain the mushrooms. Cut up the tomatoes but remember to save the juice. In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil. Cook and stir over medium-high heat until the mixture thickens and is bubbly. Cook and stir for another 2 minutes. Remove from heat. Stir in the chicken and the onions.
Spoon the pasta to one side of 4 individual shallow baking dishes*. Spoon the tomato-chicken mixture on the other side. Cover with clear plastic wrap and then foil. Seal, label, and freeze.
*Use microwave-safe dishes if the casseroles will be reheated in the microwave.
RE-HEATING: Conventional oven: Remove plastic wrap. Cover with foil. Bake frozen casserole, covered, in a 375=B0 F. oven for 1 hour or until heated through. Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper. Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2 servings) or until heated through, turning the dishes once.
Digest eat-lf.v096.n123
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 4 servings. |
| directions: | In a shallow, non-aluminum dish, combine first 5 ingredients. Add chicken and toss once to coat. Cover and chill 8 hours or overnight, turning once or twice.
Place pieces on rack to drain slightly but do not pat dry.
In a paper bag, combine flour, salt, black pepper, and red pepper. Toss chicken in flour mixture and place on a clean rack or a baking sheet. Toss each piece again, shake off excess flour and set aside at cool room temperature for 2 hours.
In 2 large, heavy skillets, or 1 electric skillet, heat enough oil to reach a depth of 1/2-inch to 350 to 360 degrees. Add chicken pieces to the hot oil one by one. (Note: Adding too many pieces at once lowers the temperature of the oil and the chicken will not brown properly.) Adjust temperature so oil remains between 300 and 320 degrees. Cook, turning once with tongs, 10 to 12 minutes per side (4 to 5 minutes for boneless breasts) or until juices run clear when pierced in the thickest part. (Thicker pieces may require more cooking time.) Transfer pieces as they are done to paper towels to drain. Serve hot or warm.
Gravy for Fried Chicken:
Drain all the oil from the cooking skillet through a sieve and into a bowl. Return the skillet to medium heat. Add two tablespoons of the chicken-frying fat to the skillet, along with any browned bits caught by the strainer. Add two tablespoons of flour, blend well, and cook for two minutes, stirring. Off heat, add a scant two cups boiling chicken stock. Simmer for 2 minutes, season (using freshly grated nutmeg, if desired) and serve.
Recipe by: TASTE SHOW #TS012 |
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1
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| yield: | 6 Servings |
| directions: | Coat chicken in flour mixture. Brown in 1/8 inch oil. Layer skin side up in baking dish.
Combine second set of ingredients. Bring to boi; pour over chicken. Bake under tin foil 45 minutes at 400.
Saute remaining ingredients in remaining chicken pan's oil; Add sauted mixture to chicken during the last 30 minutes of baking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 Servings |
| directions: | Preheat oven to 350 F.
Place the chicken, skinned side up, in a baking dish. Brush oil over the chicken. In a small dish, mix together the rosemary, paprika, salt and pepper. Sprinkle this mixture over the chicken. Pour the wine around the chicken in the baking dish.
Bake, uncovered, basting frequently with pan juices, for 50 minutes or until the chicken is brown and fork tender.
Per serving: : 232.0 calories : 35.0 g protein : 6.1 g total fat : 1.3 g saturated fat : 1.2 g carbohydrate : 115.0 mg cholesterol : 262.0 mg sodium
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip |
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