36 way cooking chicken Recipes

low-sodium chicken broth, cider vinegar, light soy sauce, brown sugar, canola oil, boneless, skinless chicken breast, cut into bite-size pieces, your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans), minced garlic, pineapple chunks , canned in juice, drained, optional, cornstarch mixed with 2 tbsp. cold water, cooked brown rice or whole-grain noodles

frozen broccoli carrots cauliflower mix, condensed cream of potato soup, whole milk, ground black pepper, cooked deli chicken (1/2-inch pieces, about 10 oz), refrigerated buttermilk biscuits, each cut into quarters

onion, diced (medium), cooking oil, split peas, carrots, peeled and diced, potato, peeled and diced, water, chicken bouillon cubes, smoked pork bones, salt , more if needed, white pepper , more if needed6, dill weed

butter, onions, finely chopped, carrots, finely chopped, stalk celery, thinly sliced, potato, diced (1/2 lb), meaty ham bone or 1 smoked ham hock, about 3/4 lb, split peas, rinsed & drained, beer (or 1-1/2 cups chicken broth), water, dried thyme, dried marjoram, mustard seeds, crushed, ground cloves (or allspice ), cayenne, beef frankfurters (optional) or 1/2 lb cooked mild sausage, sliced 1/2 inch thick (optional), cider vinegar, chopped parsley, sliced green onion, chopped ham , from the soup, egg, flour, baking powder, baking soda, chopped peanuts, chopped parsley

boneless skinless chicken breast halves, cut into 2 inch pieces, pineapple chunk ( s,drained, fresh cut into chunks ), soy sauce, brown sugar, rice vinegar (or sherry ), sesame oil, ground ginger, garlic powder, cornstarch, cold water, leftover marinade

lasagna noodles, ground chicken, spices, tomato paste, tomato sauce, cooked broccoli, non-dairy milk substitute, soy free margarine, flour

frozen shredded hash browns, melted margarine, cream of chicken soup, undiluted, sour cream, shredded cheese (cheddar or colby-jack), cooked chopped bacon, crushed potato chips, melted margarine

egg, water, vegetable oil (i use sunflower), baking soda, white vinegar, approximately 1-2 cups of all purpose flour, cooking oil, cream of wheat, water indicated on box. in other words , if recipe calls for 1 cup of water, use 2/3 cup, salt

extra-virgin olive oil, turkey legs, rinsed and patted dry, salt and ground black pepper to taste, dried thyme, fresh rosemary, butter, cut into small chunks, minced garlic, diced onion, red cooking wine , or to taste, brown sugar, all-purpose flour, chicken stock, browning sauce (such as gravy master)

cream of mushroom soup or 1 (10 oz) can cream of chicken soup, onion, chopped, mushroom, sliced, curry powder (or to taste), shrimp (great way to use leftovers) or 1 cup chicken (great way to use leftovers) or 1 cup tuna (great way to use leftovers), cooked rice

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

black-eyed peas, cooked and drained, enriched rice , cooked 3/4 of the way, diced red bell pepper, diced green bell pepper, diced white onion, fresh thyme, garlic cloves, minced, olive oil, chicken stock, cayenne pepper, chopped parsley

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.

i usually make 4 or more lb of this. i am giving you the recipe per lb and adjust it accordinly., ground meat, spoonful of flour, onions, garlic, mushrooms, cream of chicken soup.(yes a must , i love mushrooms so i tried this with cream of mushroom and other cream types. something about cream of chicken that makes this the only way to make it.), sour cream(i pint per lb, but adjust to taste some like more some like less), egg noodles, cooked and drained (keep warm)