303591 todays special chicken cheese wine Recipes

ketchup, chili sauce, worcestershire sauce, a-1 steak sauce, chicken breasts, honey, soy sauce, white vinegar, garlic powder, ginger

blue cheese, mayonnaise, sour cream, garlic clove, minced, green onions, finely chopped, lemon juice, sugar

chicken sausage (spinach asiago if you can find it), pasta (of your choice), olive oil, minced garlic, onion, chopped, white wine, fresh basil, chopped, tomatoes (cut in half ), cayenne pepper, salt and pepper, butter, salted pasta water, fresh mozzarella cheese (cut into bite size pieces), parmesan cheese

chicken, cut up, cream of mushroom soup, sliced mushroom, drained, garlic, minced, curry powder, salt and pepper, good dry white wine, old cheddar cheese, grated, paprika

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

chicken breasts (2 boneless skinless ), wondra flour (not necessary), sun-dried tomatoes packed in olive oil (approx. 1/3 cup) chopped, italian pepper and onion seasoning (just discovered, really good), dried thyme (about 1/2 tsp. or less ), dried oregano ( ditto ), dry white wine or white cooking wine (approx. 1/2 cup), milk or chicken broth - just pour in slowly until the consistency you like (i used cuz of hubby s recent gout bout, but next time will use the broth, it s good either way), cream cheese (i use philly light), penne pasta - approx 5-6 oz. (or your choice )

boneless skinless chicken breasts, butter, melted, kosher salt , to taste, black pepper , to taste, swiss cheese, condensed cream of chicken soup, white wine, herb-flavored seasoned stuffing mix, crushed

chicken breasts, chicken broth, white wine, flour, salt, paprika, black pepper, extra virgin olive oil, parmesan cheese, fresh parsley

chicken breast, pounded to 1/4-inch, flour, seasoned with, salt & pepper, eggs, grated parmesan cheese, butter or 2 tbsp margarine, vegetable oil, sherry wine or 1 cup white wine, of your choice, lemon juice, chicken bouillon cube, water

skinless boneless chicken breasts, butter, melted, plus more for casserole, kosher salt and freshly ground black pepper, swiss cheese, condensed cream of chicken soup, white wine, herb-flavored stuffing mix, crushed

skinless, boneless chicken breast halves - cut into strips, eggs, beaten, parmesan cheese, salt, ground black pepper, white wine, butter

chicken breasts, skinned and boned, flour, egg, beaten, lemon juice, parsley, chopped, salt, wine, garlic, pureed, hot pepper sauce, parmesan cheese, grated, margarine or butter, margarine, white wine, lemon juice

special k cereal (for 1 1/2 cups crumbs), cinnamon, fructose, butter, melted

chicken thighs, flour (for dredging), salt & pepper (to taste mixed with flour), canola oil, cognac, red wine (wine you like to drink), onion, sliced thin, canned whole tomatoes (diced ), chicken stock (more may be required to cover chicken if pot is too large), garlic cloves, kosher salt, cracked black pepper, paprika, rosemary

boneless chicken breasts, italian seasoned breadcrumbs, parmesan cheese, eggs, beaten, butter, chicken broth, half-and-half, white wine, butter, ketchup, sour cream, mushrooms, flour, onion salt, paprika

chicken stock, boneless, skinless chicken breasts, shallots, chopped, extra-virgin olive oil, butter, flour, dry white wine, heavy cream, ground nutmeg or the equivalent of freshly grated, salt and pepper, broccoli spears, gruyere, shredded to 2 cups, butter, mushrooms, sliced, wide egg noodles, cooked to al dente and hot, bread crumbs, a couple of handfuls ) grated parmigiano, almonds, toasted, bay baby salad greens, white wine vinegar and extra-virgin olive oil, for dressing, salt and pepper, bread and butter, for the table, suggested side for chicken tetrazzini: mixed greens with vegetable streamers and confetti, bay baby salad greens, baby zucchini or 1/4 cucumber, seedless, carrott, peeled, red bell pepper, scallions, fresh herbs , mix from what you have on hand, red wine vinegar, turns around the bowl) extra-virgin olive oil, salt and pepper, bread and butter, for the table

chickens, carrots, chopped, stalks celery, chopped, onion, quartered, garlic cloves, bay leaves, black peppercorns, white wine, chicken breasts, boneless and skinless, kosher salt, freshly ground black pepper, unsalted butter, fresh thyme, white wine, garlic cloves, halved, chicken broth, chopped, cooked chicken, chopped celery, chopped onion, chopped celery leaves, chopped parsley leaves, mayonnaise, dijon mustard, white wine vinegar, kosher salt, freshly ground black pepper