30 chicken come Recipes

onion, small dice, green peppers or 2 tbsp red peppers, small dice, garlic clove, minced, fat free chicken broth, cooked boneless skinless chicken breasts (comes to a loose 3/4 cup) or 3 oz cooked boneless skinless chicken thighs, shredded or diced small (comes to a loose 3/4 cup), fat free chicken broth, chili powder, cumin, canned pinto beans or 1/3 cup black beans or 1/3 cup red beans or 1/3 cup kidney bean, rinsed and drained, canned diced tomato , measure with juice, frozen corn, yellow cornmeal (divided ), salt, nonfat milk or 1/2 cup low-fat milk, egg white, soy cheddar cheese (optional) or 2 tbsp cheddar cheese, shredded (optional)

chicken pieces (skin removed ), onion, thinly sliced, water, flour, worcestershire sauce, lemon juice, sugar, dried parsley flakes, thyme, chicken bouillon granules, dried rosemary, salt, pepper, liquid browning sauce (kitchen bouquet)

whole chicken breasts (skinned , boned, cut in strips after being browned in butter or margarine), iceberg lettuce (1 whole medium sized head, shredded or rough chopped), cellophane noodle (chinese style ( 1 coil of uncooked cellophane noodles (they come with two or three coils to a pac), sesame seeds (toasted in a little canola oil), scallion (green onions(1 bunch cut diagonally with roots removed), celery (slender cut diagonally), cucumber (peeled and sliced diagonally ), toasted slivered almonds (sauteed in butter(or can substitute cashews), margarine (or butter, 1 4 oz stick, divided), sugar (or amount to taste), white vinegar (or amount to taste), salad oil (don tsp use olive oil), sesame oil, salt, accent seasoning, black pepper

skinless chicken legs (excess fat removed), salt, pepper, olive oil, chicken sausage, sweet italian, cut up in big chunks (usually it comes precooked and i use a very low-fat sausage.), diced tomatoes with juice (orig recipe fresh chopped tomatoes), garlic cloves, crushed, shallot, minced, white wine, dried rosemary (orig recipe called for sprig of fresh), dried thyme (orig recipe called for sprig of fresh), chicken broth, cornstarch, capers, rinsed, lemon zest, fresh, fresh parsley, chopped for garnish

boneless skinless chicken breasts (use the kind that comes pre-cooked and packaged, if you want, and skip steps 1 and 2), salt and pepper, mayonnaise, basil, garlic clove, finely chopped, pine nuts, grated parmesan cheese

olive oil, divided, celery, chopped, onion, chopped, garlic cloves, minced, pearl barley, grain brown rice, white works well too, boiling water, carrot , julienne, chicken bouillon powder, i use liquid, parsley flakes, red pepper flakes

chicken broth, onion, chopped, carrots, chopped, ribs of celery, chopped, garlic, chopped, pearl barley, dried porcini mushrooms, reconstituted and chopped (comes to 4 oz), fresh mushrooms (i prefer baby bellas/cremini, sometimes adding other varietals like maitake and oyster mushrooms), salt, fresh thyme, black pepper, butter

come to our table ; share our food and break bread., join hands as we pray and give thanks for our food which will warm our hearts along with our tummies., onion, chopped, leeks, chopped, celery, chopped, butter, carrot, chopped, butternut squash, chopped, turnip, chopped, tart cooking apples, chopped, chicken stock, flour, apple cider, nutmeg, rosemary, sage, heavy cream, gruyere cheese

skinless chicken pieces, cut up (or with skin if you prefer , as much as you want to cook), hot sauce, eggs (depending on the amount of chicken), pepper, salt, garlic powder, seasoned flour (or your own flour mixture), peanut oil

skinned and boned chicken breast halves, milk, salt, pepper, lemon pepper, all-purpose flour, vegetable oil or shortening, come back dipping sauce

all-purpose flour, cornstarch, salt, chicken bouillon cubes, pepper, nonfat milk, onion, chopped, condensed 98% fat-free cream of chicken soup, nonfat sour cream, sweet peas, carrot, chopped, diced potatoes, tyson precooked frozen diced chicken (only use 3/4 of the bag), refrigerated pie crusts (comes with two separate rolls of dough), egg white, beaten

whole chicken , precooked (i only use the white meat, saving the dark for ramen soups), yellow onion, minced (2-3 inch), garlic cloves, minced, exotic mushrooms (or anything but button mushrooms), butter, frozen vegetables (i use peas, corn, green beans, carrots and lima bean mixture), cream of chicken soup, sour cream, milk, merlot (not white! wine), fresh thyme (3-inch), fresh rosemary (2-inch), oregano , 3 inch (i buy herb packs for $2.99 that contain all of these herbs together. they last for over 2 weeks so), count) package pillsbury grand flakey biscuits, crushed italian spices, melted butter

boneless skinless chicken breasts, butter, olive oil, onion , finly chopped, garlic cloves, finely chopped, pancetta , diced. (comes pre packaged at grocery store), dry white wine , such as chardonay, chicken broth, frozen puff pastry , sheets. (package comes with two), fontina cheese (or other creamy cheese), egg (for wash ), salt, black pepper

boneless skinless chicken breast halves, milk, salt, lemon pepper, black pepper, all-purpose flour, vegetable oil, mayonnaise, olive oil, chili sauce, ketchup, water, worcestershire sauce, fresh coarse ground black pepper, paprika, onion, minced, garlic cloves, minced

classico traditional basil pesto, breaded chicken cutlets, not cooked (i come from long island so we have italian meat shops in abundance, you can bread your own cutlets), provolone cheese, cut in strips, onions, red pepper, olive oil

chicken broth, diced tomatoes with green chilies, frozen tortellini, frozen corn broccoli and red pepper (the kind that come all in 1 bag), frozen diced chicken breasts, evaporated milk, velveeta cheese (cubed ), salt and pepper

chicken breasts, diced, potatoes, diced into 3/4 inch pieces, carrot, chopped, onion, chopped, soy sauce, korean hot pepper paste , gochu jang, i use a cookie scoop, it makes it easier to come out, that stuff is sticky, garlic powder, sugar or 1/2 tsp brown, water

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.