March 26, 2009 | Author admin
This is a one of my son’s favorite recipes, when we go out and by take-aways, chicken nuggets is all he eats. Now I can make this recipe at home, and he loves it.
Ingredients
4 whole chicken breasts, skinned & boned 1/2 c. unseasoned fine bread crumbs 1/4 c. grated Parmesan cheese 1 tsp. salt 1 tsp. thyme (or 1/4 tsp. powdered thyme) 1 tsp. basil 1/2 c. butter, melted
Method
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.
February 27, 2009 | Author admin
Ingredients
1 – 5 lbs. Stewing Chicken (cut up) 8 cups Water 2 Onions (chopped) 2 Carrots (grated) 2 stacks of Celery (cut up) 1/4 cup chopped Parsley 1 jar Chicken Bouillon 1/8 tsp. Pepper 1/2 pkg. Egg Noodles
Method
Cook chicken, cut into small pieces. Add chicken and rest of ingredients except noodles and cook for one hour. Add noodles and cook until noodles are done.
February 13, 2009 | Author admin
Ingredients
10 boneless skinless chicken breast (about 2 1/2 lbs.) 3/4 cup low?fat yogurt 1/2 chopped fresh basil 2 teaspoons cornstarch 1 cup bread crumbs 2 tablespoons grated Parmesan cheese
Method
Arrange chicken in single layer in baking dish. Combine yogurt, basil and cornstarch; mix well and spread over chicken. Combine bread crumbs with Parmesan and sprinkle over chicken. (If making in advance, cover and refrigerate for up to 6 hours.) Bake chicken in 375 degrees oven for 30 minutes or until chicken is no longer pink inside.
February 9, 2009 | Author admin
Ingredients
2 doz. chicken wings 5 oz. bottle soy sauce 2 tbsp. brown sugar 1 tsp. Dijon mustard 1/2 tsp. garlic powder
Method
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.
February 9, 2009 | Author admin
Ingredients
20 chicken drummies Good 1/4 c. butter, melted 1 tbsp. hot pepper sauce 2 tbsp. vinegar 2 pkgs. Hidden Valley dressing mix Paprika Celery sticks
Method
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.
February 9, 2009 | Author admin
Ingredients
5 lbs. sugar 4 oz. plus 1 c. instant tea 1gal. boiling water
Method
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.
February 9, 2009 | Author admin
Ingredients
5 lbs. bag chicken wings (drumettes) 12 fl. oz. Louisiana Pre Crystal Hot Sauce 1-2 sticks butter
Method
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.
February 9, 2009 | Author admin
Ingredients
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
Method
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
