139763 joy chicken casserole puffy muffin Recipes
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boneless chicken breasts, cream of mushroom soup and7 Moreboneless chicken breasts, cream of mushroom soup, sour cream, salt and pepper, garlic powder, fresh broccoli florets, shredded cheddar cheese, to taste (enough to cover top of casserole), grated parmesan cheese, to taste (enough to cover top of casserole), ritz cracker crumbs (our preference) or breadcrumbs, to taste (enough to cover top of casserole)1 hour 10 min, 9 ingredients
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muffin pans and40 Moremuffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.41 ingredients
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chopped onion, garlic clove, minced, chicken broth and9 Morechopped onion, garlic clove, minced, chicken broth, diced green chilies, sour cream, salt, ground cumin, fresh ground black pepper, cream of chicken soup (or 1 can cream of chicken and 1 can cream of celery), corn tortillas, shredded cooked chicken breasts (about 1 lb), shredded cheddar cheese (8 oz)50 min, 13 ingredients
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roasting chicken , roasted in oven in a covered pan. skin... and13 Moreroasting chicken , roasted in oven in a covered pan. skin, bone and cut into bite size pieces. save stock, chicken piece, diced celery, chopped cashews, cream of chicken soup, lemon juice, chopped onion, cooked rice, pepper, salt, mayonnaise (do not use non-fat or low-fat), water, chicken stock (left over from roasting chicken), crushed potato chip (i prefer fresh bread crumbs tossed with butter)50 min, 14 ingredients
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condensed cream of chicken soup, chicken broth and12 Morecondensed cream of chicken soup, chicken broth, cooked diced chicken, water chestnuts, drained (optional), lemon juice, mayonnaise, chopped celery, onion, chopped, salt, cooked rice, butter, crushed buttery round crackers, sliced almonds, shredded colby cheese1 hour 10 min, 14 ingredients
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condensed cream of chicken soup and10 Morecondensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, diced tomatoes with green chile peppers, corn tortillas, cooked, diced chicken breast meat, onion, chopped, green bell pepper, chopped, shredded cheddar cheese, chili powder, garlic salt1 hour 30 min, 11 ingredients
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refrigerated pie crust, pace chunky salsa and6 Morerefrigerated pie crust, pace chunky salsa, condensed cream of chicken soup or campbell s condensed 98% fat free cream of chicken soup, sour cream, shredded cheddar cheese, frozen whole kernel corn, swanson premium chunk chicken, drained, black beans, drained and rinsed55 min, 8 ingredients
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sleeve buttery round crackers (such as ritz), crushed and7 Moresleeve buttery round crackers (such as ritz), crushed, butter, melted, water, chicken stock, salt and ground black pepper to taste, skinless, boneless chicken breast halves, cubed, sour cream , or to taste, condensed cream of chicken soup45 min, 8 ingredients
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butter, onion, chopped, fresh minced garlic (or to taste) and9 Morebutter, onion, chopped, fresh minced garlic (or to taste), jalapeno pepper, seeded and finely chopped (optional), chicken broth, canned green chilies, drained (can use more !), cumin, cream of chicken soup, undiluted, salt and pepper, corn tortillas (you might use a couple less than 24, or use as many as needed), cooked chicken (or use cooked turkey), cheddar cheese (or to taste) or 2 cups monterey jack and blend, shredded and divided (or to taste)45 min, 12 ingredients
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butter, onion, chopped, bell pepper, chopped and7 Morebutter, onion, chopped, bell pepper, chopped, cream of mushroom soup, cream of chicken soup, rotel tomatoes & chilies, chicken broth (i used bouillon), diced cooked chicken (i used a roasted chicken from albertsons), corn tortillas , ripped into bite sized pieces, shredded sharp cheddar cheese1 hour 30 min, 10 ingredients
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Joy Philbin's Chicken Piccatachicken cutlets, pounded thin, flour, salt and pepper and8 Morechicken cutlets, pounded thin, flour, salt and pepper, butter, olive oil, fish eye pinot grigio wine, fresh lemon juice, chicken broth, drained capers, chopped parsley, lemons, very thinly sliced15 min, 11 ingredients
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Grandmother’s Chicken Casserole - Low Carbbutter, heavy cream, parmesan cheese, salt and pepper and12 Morebutter, heavy cream, parmesan cheese, salt and pepper, canadian bacon, diced, grated mozzarella cheese, grated low-fat sharp cheddar cheese, chicken stock, heavy cream, boneless skinless chicken breasts, stock or water, for cooking chicken, sage (for cooking chicken), thyme (for cooking chicken), onion powder (for cooking chicken), sliced mushrooms, bacon , crispy not burned45 min, 16 ingredients
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Wonderbread Chicken Casserolemilk, flour, chicken stock, black pepper and11 Moremilk, flour, chicken stock, black pepper, shredded cooked chicken (you can use a rotisserie chicken or chicken in the can to save time), onion, finely diced, tomato, finely chopped, cumin, black pepper, salt, cinnamon, chopped fresh dill (or 1/2 tsp dry dill), chopped green olives, your favorite white bread (all the crusts removed ), mayonnaise25 min, 15 ingredients
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Chicken and Dumpling Casserole/Facebookchicken breasts, cooked and shredded rotisserie and9 Morechicken breasts, cooked and shredded rotisserie, chicken broth, butter, bisquick, whole milk, cream of chicken soup or herbed cream of chicken, chicken granules, dried sage, black pepper, salt10 ingredients
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Janet's Chicken Casserolebutter, melted, herb-seasoned dry bread stuffing mix and10 Morebutter, melted, herb-seasoned dry bread stuffing mix, condensed cream of chicken soup, condensed cream of mushroom soup, mayonnaise, sour cream, peas, drained, sliced carrots, drained, fresh mushrooms, sliced, chicken broth, skinless, boneless chicken breast halves - cooked, blanched slivered almonds12 ingredients
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