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Recipes
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| Sunday, July 09, 2006 |
Chicken Broccoli Bake by Carla Heiden
By Maralea DeDecker @ 7:12 PM :: 2292 Views ::
0 Comments :: :: Chicken, Main Dish, Casseroles
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2 pkg. Frozen broccoli (used 1 bag - Market Day) 3-4 Cups cooked, cut up chicken Layer in 9x13 inch pan and cover with the following mixture (mix first): 2 cans cream of chicken soup 1/2 cup mayonaise 1 cup sour cream 1 Tbsp lemon juice 1/2 to 1 tsp curry powder (to taste)
Next, top with 1/2 to 1 cup shredded cheddar cheese and 1/4 cup slivered almonds Bake at 350 degrees about 30-45 minutes
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| Tuesday, January 03, 2006 |
Volcano Chicken for 8
By Maralea DeDecker @ 12:38 PM :: 2260 Views ::
0 Comments :: :: Chicken, Main Dish
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| Chicken ingredients |
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Vegetables |
| 3 lbs chicken breasts |
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1 small, sliced red onion (optional) |
2 cloves garlic – crushed (or minced from jar) |
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2 cups sliced cabbage |
| ½ tsp fresh ground pepper |
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2 cups broccoli |
| 1 tsp salt |
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1 cup carrots (sliced diagonally) |
| 2 tbsp soy sauce |
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1 cup sliced red sweet pepper |
| ½ cup water |
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15-20 spears of fresh asparagus (optional) |
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2 tbsp oil |
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2-4 tbsp olive oil for frying chicken and vegetables |
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Sauce Ingredients
1/3 cup chicken broth
1 cup sweet chili sauce (from Asian store)
1 tbsp soy sauce
1 tbsp hot pepper if you prefer hot. Add more if you prefer it hotter. |
- Rinse chicken with cool water. Put in bowl or baking dish (9x13 glass pan). Add water. Rub meat with crushed garlic, pepper, salt and soy sauce. Let marinade for 1-2 hours.
- Making volcano sauce – Heat chicken broth on medium heat. Add sweet chili sauce. Add soy sauce. Mix well. Add hot pepper (if you like it spicy). Cook on low heat while chicken is cooking.
- Cooking chicken – heat frying pan on high with 2 tbsp olive oil until hot. Put approx. 3 to 4 pieces of chicken in the frying pan at one time. Cook chicken for 2 to 5 minutes per side depending on thickness. Do not over cook. Also good when cooked on a grill. Slice cooked chicken about ¼ inch thick and put into bowl.
- Cooking Vegetables – In large cooking pan or skillet or Wok, heat 2 tbsp olive oil until hot. Put all vegetables (except asparagus) and stir together for 2 to 5 minutes until soft as desired. Saute fresh asparagus spears for 3 to 5 minutes in same pan as chicken (after chicken is removed). Add more olive oil (if necessary). Layer in serving pan/dish – vegetables on bottom, then chicken, then asparagus and pour volcano sauce over all.
- Serve with hot cooked rice.
Asian stores to get some ingredients at:
Asian Mart – 1125 Old World Third Street (Milwaukee)
Lanexang – 3508 W. Burnham (Milwaukee)
Asian International Market – 3403 W. National Ave. (Milwaukee)
Thanlouang Asian Food Market – 2611 W. National Ave. (Milwaukee)
Rhino Food Store – 7411W. Hampton Ave. (Milwaukee)
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| Sunday, November 20, 2005 |
Chicken with Vodka Sauce
By Laurie Wetterau @ 1:25 PM :: 2816 Views ::
0 Comments :: :: Chicken, Italian, Main Dish, Pasta
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4-8 Boneless skinless chicken breasts 1 26 oz jar Vodka Sauce (any brand you like they are by the prepared Italian sauces) 1 8 oz pkg Deli style Provolone cheese or fresh sliced from deli 8 slices oil Pasta of choice
Brown chicken breast in oil in skillet. Place in 9x13 greased pan. Pour Vodka sauce over the chicken, place sliced cheese over the chicken,
Bake 350 F 1 hour. Serve with your favorite Pasta and bread. ENJOY!!!
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| Sunday, November 20, 2005 |
Quick Spicy Chicken
By Laurie Wetterau @ 12:58 PM :: 2564 Views ::
0 Comments :: :: Chicken, Main Dish, Pasta
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4-6 Boneless skinless chicken breasts 2 cans Del Monte CAJUN RECIPE Stewed tomatoes tabasco sauce salt and pepper oil Pasta of your choice
Brown in oil chicken breasts. Salt and pepper. cook 8 minutes. In a 9x9 or 9x13 (depending how many chicken breasts you use) place chicken. Pour tomatoes over the top of chicken and drop tabasco droplets evenly into sauce ( I usually use 8-10 drops). Bake at 350 F 30-45 minutes.
Serve over your favorite pasta,(I use angel hair) and with your favorite fresh bread. ENJOY!!_
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| Sunday, November 20, 2005 |
Chicken Enchiladas
By Laurie Wetterau @ 12:17 PM :: 2288 Views ::
0 Comments :: :: Chicken, Main Dish, Mexican
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1 med onion chopped 2 cloves garlic chopped 2 Tblsp. veg oil 1 1/2 C. chicken broth 1-2 Tblsp. chili powder 1 tsp. oregano 1 tsp cumin 1 tsp salt 1 16 oz. can tomato sauce 12 6 inch or 6 large flour tortillas 3 C. shredded chicken cooked 1 C. shredded monterey jack or cheddar cheese sour cream
cook chicken,shred or cube it (I shred it with a fork). Cook and stir onion and garlic in oil in a skillet till onion is tender. Stir in broth, chili powder, oregano, cumin, salt, and tomato sauce. Heat to boiling. simmer uncovered 10 minutes.
dip each tortilla into sauce to coat both sides and lay into 9x13 pan. fill with 1/4 C. chicken and roll seam side down, continue with each tortilla. pour remaining sauce over top of tortillas in pan and sprinkle cheese over the top.
bake in 350 F uncovered till cheese is melted about 15-20 minutes. Serve with sour cream, shredded lettuce,olives etc. ENJOY!!
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| Sunday, November 13, 2005 |
Balsamic Chicken Salad
By Laurie Wetterau @ 5:10 PM :: 2158 Views ::
0 Comments :: :: Chicken, Salad
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5 cooked chicken breasts shredded 1 pkg julienned carrots 1 pkg snow pea pods (I use fresh about 2 handfuls) 1 red pepper chopped course 1 orange pepper chopped course 1 pkg toasted chopped pecans ( toast in toaster oven for 5-7 minutes) 1/2 pkg fettucini cooked and drained 1/2 pkg spinach fettucini cooked and drained 1 bottle Wish Bone Balsamic Vinegarette dressing
Cook noodles,rinse and drain. mix all ingredients together and toss with dressing. Serve with fresh tomatoes and French bread or Baguettes.
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| Sunday, November 13, 2005 |
Turkey or Chicken Lattice Pie
By Laurie Wetterau @ 4:43 PM :: 2103 Views ::
0 Comments :: :: Chicken, Main Dish, Turkey
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3 tubes (8oz) refrig crescent rolls 4 C. cubed cooked turkey or chicken(market day cubed, bagged, meat works great) 1 1/2 C. (6 oz.) shredded cheddar or swiss cheese 1 10oz. frozen broccoli thawed and drained ( market day works good) 1 can condensed cream of chicken soup, undiluted 1 1/3 C. milk 2 Tblsp. dijon mustard 1 Tblsp. dried onion 1/2 tsp. salt dash pepper 1 egg, slightly beaten
1. unroll two tubes of crescent rolls, separate into rectangles. Place rectangles into bottom of 9x13 pan or jelly roll pan. If 9x 13 put up the sides of pan. Seal perforations. Bake at 375 F. for 5-7 minutes or until golden brown.
2. Combine turkey, cheese,broccoli,soup,milk,mustard,onion,salt,pepper in a bowl and mix well. Spoon over crust.
3. Unroll last crescent dough, divide into rectangles. Seal perforations. Cut with pizza cutter into four 1 inch strips, make lattice design on top of the turkey mixture. Brush with egg. Bake 17-22 minutes longer or until top is golden brown and filling is hot. ENJOY!!
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