62 step chicken Recipes

cream of celery soup, milk, mushrooms, drained, dehydrated onion, ham (or more ) or 2 cups turkey (or more) or 2 cups chicken (or more), elbow macaroni, cooked (or pasta of choice), american cheese, shredded

olive oil, onions, chopped, garlic, chopped, whole peeled tomatoes, dried basil, dried oregano, ground cumin, ground black pepper, water, whole chickens , cut into pieces, bay leaves, epazote, tomato paste, red bell peppers , julienned, green bell pepper , cut into 1 inch pieces, carrots, sliced thin, sliced celery, zucchini, diced, potatoes, spinach, rinsed and chopped, avocados - peeled, pitted and diced, shredded monterey jack cheese, corn tortillas , cut into 1/2 inch strips, salt to taste

lean meat, cut into 3cm pieces, onion, finely sliced, ground cumin, chili powder, yellow mustard seeds (ground ), ground cinnamon, ground cardamom, ground turmeric, black peppercorns (cracked ), olive oil, salt, sugar, white wine vinegar, garlic (crushed ), ginger (crushed ), water

ground chicken or 1 lb ground beef, onion, minced garlic, black beans, tomato sauce, diced tomatoes, cheddar cheese soup, worcestershire sauce (see note in step 4!), ground cinnamon, ground cumin, chili powder

cooked white rice, bacon , cut into 1/2 in pieces (for flavor and the oil), you can omit the bacon , just add 3 tbsp of sesame or veg oil for first step, with the onion., coarsley chopped onion, light soy sauce, bean sprouts, frozen peas, minced peanuts, diced fresh carrots, eggs, beaten slightly, chopped green onion, tops only, chicken , sausage, veggies or beef

lower-sodium chicken broth, olive oil, leeks, trimmed, cleaned and sliced in half moons, arborio rice, dry white vermouth, salt, white pepper-i like the peppery zest against the creamy rice, thyme leaves , fresh stripped off the step, lemon peel, fresh tender baby spinach leaves, half and half, freshly grated parmesan cheese

roasting chicken, cut into serving pieces, lemons , juice of, salt and pepper, smoked dried shrimp, onion, quartered, ripe tomatoes, peeled, seeded and coarsely chopped, olive oil, garlic clove, minced, water, jumbo shrimp, shelled and deveined, hot peppers (preserved malagueta peppers, to taste), roasted cashew nuts, ground, roasted peanuts, ground, fresh ginger, minced, dende oil (see step #6)

giblets and neck from the turkey, chicken broth, turkey (18 lb), rinsed, orange, halved, paprika , to taste, salt and pepper, to taste, harvest stuffing, softened butter, pan juices from the turkey, butter, flour, dry sherry, dark molasses, dried thyme, salt and freshly ground black pepper, to taste, chopped sage giblet mixture (see step 1)

onion, green bell peppers, seeded or 1 large seeded jalapeno pepper, cilantro leaves (1 large fistful), hickory bacon drippings, vegetable oil, grain rice (soaked, rinsed, drained , see step 1), fresh garlic cloves, mashed (use garlic press), salt (if omitting bacon drippings, use 1 tsp ), chicken broth, tomato sauce, fresh lime juice, ground cumin

angel hair pasta, extra virgin olive oil, shrimp, peeled and deveined (can be cooked or uncooked, see steps for instructions for each), garlic, chopped, salt, pepper, chicken broth (can substitute half with white wine to increase flavor), crushed red pepper flakes, lemon peel, grated fresh, lemon juice, squeezed fresh, italian parsley, chopped, parmesan cheese, grated

dried rice vermicelli, tamarind pulp, peanut oil, eggs, lightly beaten with a, salt, garlic, finely chopped, green onions, finely chopped, fresh red chile, sliced, boneless pork or 4 oz chicken, finely chopped (optional), shrimp, peeled,deveined and finely chopped (optional), tamarind juice (see steps 2 and 3), fresh lime juice, palm sugar or 4 tbsp brown sugar, thai fish sauce, lime zest (preferably kaffir), tomato paste, bean sprouts, rinsed, cilantro, roughly chopped, fresh red chile, sliced, firm tofu, diced (optional)

butter, olive oil, minced shallot, mushroom, quartered , about 2 1/4 cups (we used cremini, a dark-brown button mushroom), boneless skinless chicken breast , cut crosswise into 1/2-inch strips, salt, pepper, paprika, frozen peas , defrosted and drained, flour, half-and-half, fresh lemon juice, grated parmesan cheese, cooked medium egg noodles , cooked according to the package directions (about 2 cups)

lean ground beef, olive oil, kosher salt, black pepper, cayenne pepper (optional), white onion, finely chopped, garlic cloves, finely chopped, worcestershire sauce, tomato paste with garlic, oregano, dry, basil, dry, red wine, frozen vegetables (corn, carrots, beans), chicken broth, white potatoes, peeled and chopped, salt , for the potato water, butter (or more ), egg yolks, heavy cream, mozzarella cheddar blend cheese, shredded

frozen broccoli, i use chopped, frozen succotash, chicken stock, salt, ground black pepper, garlic powder

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.

whole chicken, 31/2 to 4 lb, giblets and liver set aside for other use, butter, onion, finely chopped, rib celery, finely chopped, garlic, thinly sliced, dry white wine, basic tomato sauce , recipe follows, chicken stock , from first step below, chopped fresh thyme leaves, recipe green pasta, recipe follows, rolled to thinnest setting and cut into 3/4inch ribbons

beef arm roast or 3 1/2-4 lbs chuck roast or 3 1/2-4 lbs blade roast, oil, salt, fresh coarse ground black pepper, brown sugar, prepared horseradish, dijon mustard, flour, beef broth, chicken base (better than boullion), onion, peeled and halved, potatoes, unpeeled, quartered, carrots , peeled, cut into thick slices (can ease this step with baby )

potatoes (cubed ), chicken breasts (cubed ), tomatoes (see step 1 for preparation), onion (minced ), red pepper paste (plus some or large tbsp), oil