VIEWS: 13 PAGES: 5 POSTED ON: 5/30/2010
Cashew Chicken Stir-Fry 2 cups chicken broth, divided ¼ cup cornstarch 3 Tablespoons soy sauce ½ teaspoon ground ginger 1 pound boneless skinless chicken breasts, cut into ½-inch strips 2 garlic cloves, minced ½ cup thinly sliced carrots ½ cup sliced celery (1/2 inch pieces) 3 cups broccoli florets 1 cup fresh or frozen snow peas 1 ½ cups cashews In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove and keep warm. Add garlic, carrots and celery; stir-fry for Chicken Stew with Parsley Dumplings (Bisquick box) 2 ½-3 pound boiler-fryer chicken, cut up 4 cups water 1 cup chopped onion 5 teaspoons chicken bouillon or 5 chicken bouillon cubes ¼ teaspoon pepper 2 cups sliced carrots 1/3 cups all-purpose flour ½ cup water 1 ½ cup sliced celery 2 cups Bisquick 2/3 cup milk 1 Tablespoon parsley flakes Heat chicken, 4 cups water, the onion, bouillon, and pepper to boiling in a 4 quart Dutch oven, reduce heat. Simmer uncovered 30 minutes. Add carrots, simmer 10 minutes. Mix flour and ½ cup water. Stir flour mixture and celery into chicken mixture. Cook, stirring constantly, until thickened. Mix baking mix, milk and parsley until soft dough forms. Drop by spoonfuls onto boiling stew. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes longer. Serves 4-6 Crispy Baked Chicken 1 cup Italian style bread crumbs 2 tablespoons melted butter 1 egg 6 boneless skinless chicken breasts (or other chicken parts) Heat oven to 375o. Spray baking pan with nonstick spray. In shallow bowl, combine bread crumbs and butter. In another shallow bowl, beat egg with fork. Dip chicken into egg; coat evenly with bread crumb mixture. Place on pan and bake 25-30 minutes or until chicken is no longer pink, turning once. 6 servings Variations: cut breasts into strips; add 1/8 inch dried dill weed, thyme or rosemary leaves; use fish instead of chicken (coat with flour before dipping in egg); use pork chops. Pineapple Hawaiian Chicken Pieces of 2 chickens Cooking oil 2 tablespoons sugar 1 teaspoon cornstarch 1 8 ¼ ounce can crushed pineapple 2 tablespoons butter 2 tablespoons soy sauce 1 tablespoon finely chopped onion Preheat broiler. Brush chicken with oil; season with salt and pepper. Place, skin side down, on broiler pan and broil until lightly browned, about 20 minutes. Turn, broil 15-20 minutes. (Chicken can be fried or baked). Meanwhile, in a small saucepan combine sugar and cornstarch. Stir in crushed pineapple, butter, soy sauce and chopped onion. Cook and stir until thickened and bubbly; cook one minute more. Spoon glaze over chicken last 5 minutes of broiling time (or frying time). Serves 4-6 Buttermilk Pecan Chicken (Q.C. 2002 book, pg. 290) 1 cup ground pecans (grind in blender, use more, needs more than 1 cup) ¼ cup sesame seeds, optional 1 tablespoon paprika 2 teaspoons salt (watch this, tends to be salty) 1/8 teaspoon pepper 1 cup all-purpose flour (we omit this) ½ cup buttermilk 6 boneless, skinless chicken breast halves 2 tablespoons butter, melted (we like it with more butter) 18 pecan halves In a shallow bowl, combine the pecans, sesame seeds, if desired, paprika, salt & pepper. Place flour and buttermilk in separate shallow bowls. Coat chicken with flour (not us), dip in buttermilk, then coat with pecan mixture. Place in a greased 13 x 9 baking dish. Drizzle with butter. Top each with 3 pecan halves. Bake, uncovered, at 375o for 30-35 minutes or until juices run clear. Yield: 6 servings. Herbed Chicken and Veggies (QC,1999, modified) 4+ lbs. skinless chicken parts 1 can diced tomatoes 1 can chicken broth 1 medium onion, chopped 2 cloves garlic, minced 1or 2 bay leaves 1 ½ teaspoons salt 1 teaspoon dried thyme ¼ teaspoon pepper 2 cups broccoli florets (or a bag) Hot cooked rice Place all but the broccoli and rice in the crock pot, and cook on low for 7-8 hours. Add the broccoli about 45 minutes before finishing. Discard bay leaf. Thicken pan juices, if desired. Serve over rice. 4-6 servings. Crispy Onion Chicken (Taste of Home, A/S 2003, pg. 31) ½ cup butter, melted 1 Tbsp. Worcestershire sauce 1 tsp. ground mustard ½ tsp. garlic salt ¼ tsp. pepper 4 boneless, skinless chicken breast halves 1 can (6 oz.) French fried onions, crushed In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9 inch square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350o for 30-35 minutes or until chicken juices run clear. Yield: 4 servings Chicken with Paprika Cream (Taste of Home, F/M 2004, pg. 13) 6 boneless, skinless chicken breasts 6 Tablespoons butter, divided 1 tablespoon vegetable oil 6 green onions, chopped 1 to 2 tablespoons paprika (we use 2) 2 cups heavy whipping cream 1 teaspoon salt ¼ teaspoon pepper Hot cooked rice Additional chopped green onions, optional garnish In a large skillet, brown chicken in 1-tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until juices run clear. Remove chicken; keep warm. In the same skillet, sauté onions until tender. Add paprika and remaining butter; heat until butter is melted. Stir in the cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken over rice. Garnish with onions if desired. Yield; 6 servings. Rosemary Lime Chicken (QC, M/J 2004 pg. 17) 4 boneless skinless chicken breast halves, 5 oz. Each (thighs work, too, and can double the quantity) 2 tablespoons canola oil ½ cup white wine or chicken broth ¼ cup lime juice 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed ½ teaspoon salt ¼ teaspoon pepper Flatten chicken to ½ inch thickness. In a large skillet, brown chicken in oil over medium high heat. Add the remaining ingredients. Cook, uncovered, for 5-7 minutes or until chicken juices run clear. Yield: 4 servings Chicken Ham Casserole 1 package (6 oz) long grain and wild rice mix 2 cups cubed cooked chicken 1 cup cubed fully cooked ham 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted 1 can (12 oz) evaporated milk 1 cup (4 oz) shredded colby cheese 1/8 teaspoon pepper 1/4 cup grated parmesan cheese Cook rice mix according to package directions. Transfer to a greased 2-qt baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, Colby cheese and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350o for 25-30 minutes or until bubbly.
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