83 large baked chicken Recipes

hamburger buns, american cheese (optional), mayonnaise (quantity optional), boneless skinless chicken breast halves, cut in half lengthwise and pounded slightly, red hot sauce, margarine (not butter), white vinegar, cayenne pepper (or more , if you like it hot), garlic salt, black pepper, worcestershire sauce, tabasco sauce, baking mix (bisquick, aka bisquick or your own recipe), beer, egg, beaten, black pepper, vegetable oil, for frying (heat about an inch in a large frying pan over medium heat)

soy sauce, barbecue sauce (if possible an asiatic 1), minced fresh ginger, coconut milk, chicken drumsticks (we used chicken breast, skinless and de boned), yellow plantains (peeled and cut into 2 cm thick slices), sweet potato (peel and sliced ), banana leaf, large, fresh (cut into 4 squares)

head cauliflower, broken into large size florets (about 5 cups), half-and-half cream or 2 tbsp milk, melted butter, cream of chicken soup (undiluted ), mayonnaise, grated cheddar cheese, curry powder (or to taste), salt and pepper (can use seasoning for this), butter, melted, cracker crumbs, crushed

olive oil, onion, garlic cloves, minced, potatoes (large baking ), baby clams, heavy cream, chopped clams with juice, fat-free low-sodium chicken broth, butter, flour, cayenne pepper or 1/4 tsp red pepper, black pepper, salt, bay leaves, old bay seasoning

fresh green beans, washed and snapped, new potato (if they aren tsp in season, use 3 large baking potatoes), onion, diced, ham steak, fat removed and cut into bite sized pieces, low sodium chicken broth, pepper (6 good grinds), cornstarch (optional), water (optional)

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

more) large pasta shells (cooked al dente), cottage cheese (approx. - i don tsp measure!), more) ricotta (i used low fat), shredded parmesan (i just shook it in, prob. 1/4 cup), thawed frozen chopped spinach, squeezed dry, approx . 1/4 cup, dried basil, salt & pepper to taste, sauce, chopped onion (est. 1/4 - 1/2 cup), cream of mushroom (or any you desire, see above), more sour cream, little less than 1 soup can full of milk or chicken broth, shredded cheese (about 1/2 to 3/4 cup) i used italian blend, cubed cooked chicken breasts , however much you have, about 1 breast (i had some grilled, but you can used canned), dried tarragon (again, to taste, i don tsp measure), dried thyme ( ), roasted garlic and bell pepper seasoning - just shook it in (not necessary), shredded cheese (yes more , for sprinkling on top of shells before baking)

bread, cut into 1-inch cubes, grated parmesan, olive oil, leeks, rinsed well and chopped, garlic, minced, bay leaves, dried thyme, roasted asparagus, chopped , about 4 cups, baking potato, peeled and cut into 1-inch pieces, reduced-sodium chicken or vegetable broth, diced oil-packed sun-dried tomatoes, special equipment : immersion blender, optional, coat a large baking sheet with cooking spray .

two large baked potatoes cooled, skinned and cut into 1/4 inch dice, yellow onion cut into 1/4 inch dice, stalks of celery cut into 1/4 inch dice, carrots cut into 1/4 inch dice, butter, salt and pepper, celery seed, dried basil, poupon mustard, crispy , fried bacon broken into 1/2 pieces or smaller, heavy cream, milk, sour cream, plain yogurt, rich stock - chicken or turkey

olive oil, ground turkey, chopped green pepper, chopped onion, minced garlic (or more to taste), butter or 1 tsp margarine, uncooked brown rice (long-cooking ), chicken broth, paprika, salt, bay leaf, balsamic vinegar, fresh sage, chopped, fresh basil, chopped, dry white wine, zucchini , pared,chopped into large chunks (about 3/4 cup), chopped fresh roma tomato, monterey jack cheese, grated, parmesan cheese or 1/2 cup romano cheese, freshly grated, whipping cream

diced tomatoes, minced onion, sugar, butter, chicken bouillon, baking soda, table cream

baking potatoes, cut into 1-inch thick slices (about 2 large potatoes ), low sodium chicken broth or 1/3 cup low sodium vegetable broth, salt, fresh ground black pepper, smoked salmon, finely chopped, sliced yellow onions, butter or 1 -2 tbsp margarine, chive & onion cream cheese, softened, all-purpose flour, baking powder, salt, plain yogurt, water, divided, butter or 2 -3 tbsp margarine, melted, eggs, divided, all-purpose flour, chopped chives, garnish (optional)

baking potatoes , like russets, european cucumber, chicken stock, extra-virgin olive oil, shallots, chopped, cornichons , cut into brunoise, cornichon vinegar, salt and pepper, butter, room temperature, italian parsley leaves, salt, sugar, verjus (vinegar from unripened white grapes), veal stock, creme fraiche, extra-virgin olive oil, extra-virgin olive oil, butter, extra large, under 10 scallops per lb or u-10 s) sea scallops

all-purpose flour, baking powder, sugar, fine salt, heavy cream, chilled, bone-in turkey breast, chicken stock, kosher salt and freshly ground black pepper, unsalted butter, carrots, peeled and cut into a large dice, rutabaga, peeled and cut into a large dice, parsnip, peeled and cut into a large dice, purple-topped turnip, peeled and cut into a large dice, onion, diced, quartered cremini mushrooms, all-purpose flour, heavy cream, chopped fresh thyme leaves, chopped fresh flat-leaf parsley

fruit ingredients to add to stuffing corn bread recipe follows. i would be tempted to just add the prunes., butter, chopped onions, chopped unpeeled mcintosh or golden delicious apples (about 2 large), chopped celery with leaves, pitted prunes, diced (about 10 oz), dried apricot halves, diced (about 2 oz), fennel seeds, coarse kosher salt, freshly ground black pepper, dried thyme, low-salt chicken broth, buttery cornbread, coarse stone-ground yellow cornmeal, unbleached all purpose flour, sugar, baking powder, coarse kosher salt, buttermilk, unsalted butter, melted, egg plus 1 large yolk, beaten to blend, butter 9x5x3-inch metal loaf pan. mix cornmeal , flour, sugar, baking powder, and coarse salt in large bowl. add buttermilk, melted butter, and beaten eggs. stir with wooden spoon until well blended. let mixture stand 30 minutes to absorb liquid. meanwhile, preheat oven to 375of., pour batter into prepared pan. bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. let bread rest in pan 5 minutes. turn bread out onto rack and cool completely. do ahead can be made 2 days ahead. wrap in foil and store at room temperature.

vegetable oil cooking spray, flour , for dusting, two 9-inch unroll -and-bake store-bought pie crusts, such as pillsbury, low-sodium chicken broth, zest of 1/4 large orange, juice of 1/2 large orange (about 3 tbsp fresh orange juice), ground cumin, couscous, mandarin oranges in light syrup, drained and coarsely chopped, almonds, toasted and coarsely chopped, chopped fresh flat-leaf parsley, kosher salt and freshly ground black pepper, extra-virgin olive oil, fresh orange juice, red wine vinegar, kosher salt, freshly ground black pepper

taco wings, all-purpose flour, approx. 1 1/4 oz) taco seasoning mix, chicken wings, tips removed , cut at the joints, butter, crushed doritos or other corn chips, combine flour with taco seasoning mix in a plastic food storage bag. add chicken wings, a few at a time, and shake to coat thoroughly., melt butter in a 15x10x1-inch baking pan (jelly roll pan size) or a large roasting pan., add chicken to the pan turning over to coat well with the melted butter. roll chicken pieces in corn chips then return to the baking pan. bake at 350o for 45 minutes., makes about 32 taco chicken wing appetizers .

kosher salt, natural cane sugar, fresh thyme sprigs, duck or chicken leg quarters with skin, duck or chicken fat, idaho baking potatoes, eggs, well beaten, kosher salt , plus more as needed, all-purpose flour, plus more for rolling the dough, distilled vinegar, very fresh large eggs, duck or chicken fat, grapeseed oil , if needed, chicken stock, freshly ground black pepper , or to taste, fresh thyme leaves , for serving