Posted by Trish | Under Lunch, Soups
Saturday Mar 29, 2008
Submitted by Wally
Serves 6
| 2 carrots |
|
2 stalks celery |
| 4 cloves garlic |
|
1 medium onion or 3 shallots |
| 6 medium potatoes |
|
1 box chicken stock or broth |
| 1 bunch fresh parsley or 2 tbsp dried |
|
3 cans condensed milk |
| 2 tbsp butter |
|
2 tbsp flour |
| 6 dashes Worcestershire sauce |
|
8 dashes Chalula Hot Sauce (or your favorite) |
| ½ slab of cooked bacon |
|
salt & pepper |
1. Slice carrots, celery, & potatoes into bite sized pieces & place into a large stock pot or Dutch oven. Thinly slice garlic, onlion (or shallots), & parsley & add to the vegetation.
2. Add chicken stock to pot until it just covers the vegetables; if thgere is not enough to cover then add water until covered. Bring to a boil then simmer until carrots & potatoes are fork tender.
3. In a small sauce pan, melt butter over medium heat & add flour after it has melted. Whisk until smooth & fully combined. Continue to whisk & add 1 can of condensed milk as the roué begins to thicken & boil. Add a second can of milk & allow roué to thicken.
4. Add your roué & remaining can of milk to the vegetables & allow the new mixture to return to a simmer. Add Worcestershire sauce, hot sauce, cooked bacon, & salt & pepper to taste.
5. Allow the soup to come back to a simmer & allow to simmer about 1 hour on low heat to allow flavors to combine. Serve & enjoy.
Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.
Posted by Trish | Under Dinner, Downlow, Poultry
Saturday Mar 29, 2008
8 servings
Cal 228, Fat 3g, Pro 11g, Carb 39g, Chol 80mg, Sod 726mg.
| 2 c. chicken breast strips, cooked & cubed |
|
1½ c. long-grain white rice, cooked |
| 3 whole hard-boiled eggs, chopped |
|
½ c. onions, chopped |
| ¼ tsp salt |
|
10¾ oz. low-fat cream of mushroom soup |
| ¾ c. fat-free mayonnaise |
|
1 c. Rice Krispies cereal |
1. Preheat oven to 375°F.
2. Spray a 2 qt. casserole dish with non-stick cooking spray & set aside.
3. Combine chicken, rice, eggs, onions, & salt in a medium mixing bowl. Mix well.
4. Fold in mushroom soup & mayonnaise. Mix well.
5. Spoon & spread mixture evenly into prepared dish.
6. Sprinkle Rice Krispies over top.
7. Bake for 45 minutes.
Posted by Trish | Under Dinner, Pasta, Pork, Poultry
Saturday Mar 29, 2008
Submitted by jennifer_ann7
| 2lbs boneless chicken breasts |
|
½ c. seasoned bread crumbs |
| 1 egg |
|
½ c. milk |
| 8 oz. swiss cheese, cubed |
|
8 oz. ham, diced |
| 10 oz. can Cream of Chicken soup |
|
1 c. milk |
1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
2. Brown in a little oil until golden. Place chunks in baking dish, add swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
3. Bake about 30 minutes at 350°F. or until bubbly.
4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by Foghorn Leghorn
Serves 3
| 4 large chicken breasts, cut in pieces |
|
6 tbsp extra virgin olive oil |
| ½ onion, diced |
|
2 c. chopped portabello mushrooms |
| 1 pkg of shredded Mozzarella/Cheddar blended cheese |
|
|
In a large sauté pan, heat 2 tbsp of olive oil & add the onions. Sauté for one minute & add the portabellos Cook until all the mushrooms have extracted their liquid. Set aside.Cook chicken in frying pan until done. After chicken is done drain on paper towel. Take the chicken & place it in a serving dish & place mushroom/Onions on top of chicken pieces cover with cheese & place in microwave & depending on your microwave place it there until cheese is melted over chicken,onions & mushrooms. Great with Garlic/cheese mashed potatoes.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by jennifer_ann7
| ½ c. flour |
|
1 tsp salt |
| 1 tsp paprika |
|
¼ c. margarine or butter |
| 1-2 lb boneless/skinless chicken breasts, cut into chunks |
|
1/8 c. honey |
| 1/8 c. butter |
|
1/8 c. lemon juice |
1. Preheat oven to 400°F.
2. Combine flour, salt, pepper, & paprika.
3. Dredge chicken pieces in flour.
4. Melt butter & pour into a baking pan.
5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
6. Bake for 10 minutes.
7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.
