Chicken Recipe For Big Event

A chicken recipe for every event

That line has become part of our culture to meats that are not made with chicken describe, but nevertheless, the taste almost exactly like our favorite poultry meat. And why do we think that many white meat alternatives (including substitute know) tastes like chicken?

Since most of us grew up eating chicken in every way, shape, and form. Chicken is the most versatile of meat used in recipes and will continue to be relatively cheap and easy to prepare.

For a broad overview of different chicken recipe, I dug up some favorites that people online often:

Garlic lemon chicken, beer can chicken, chicken marsala, chicken and pastry, fried chicken, chicken parmesan, chicken pot pie, bourbon chicken, chicken soup, chicken, chicken and pastry, chicken, white chicken chili, chicken fried chicken tortilla soup, chicken cordon bleu or blue, chicken parmesan, chicken divan, chicken wings, chicken cacciatore, chicken enchiladas, orange chicken, chicken soup, chicken soup, chicken curry, fried chicken.

And it is just a small example of the wonderful chicken recipes you find online. No problem if you are not the greatest cook in the world or if you love to cook, but a short time. You have found some chicken recipes that your budget, schedule fits, and the level of cooking.

You can bet your sweet Chicken Noodle that somewhere there is now ripe for the chicken in the pot, oven, pan or dish ready to making delicious chicken dishes inspired others.

Broccoli and Cheddar cheese soup

Broccoli and Cheddar cheese soup

Prep Time:
10 minutes
Total Time: 30 min
Makes: 6

Material:

1 onion, chopped
2 Tbsp.KRAFT Italy CALORIE-WISE Dressing
1 can (10 fl oz/284ml) 25%-less sodium chicken broth
2 cans broth
4 cups chopped broccoli
1 cup skim milk
1 / 2 cup instant white rice, uncooked
1 cup sliced CRACKER BARREL Medium Cheddar Cheese Light - Made with
2% Milk

Cook onions in dressing in large saucepan until tender.
Add broth, water and broccoli.
Bring to a boil, cook 8-10 min. or until broccoli is tender.
Enter milk and rice. Reduce heat to medium;
cook 5 minutes.

POUR into blender container or food processor in batches; cover.
Blend until smooth.
Return to pan and cook on low heat until hot
through.
Top each serving with cheese.

Tip: Replace Prepare as directed, substituting 4 cup chopped
for broccoli cauliflower

A Good Chicken And Dumpling Recipe

A Good Chicken And Dumpling Recipe

This is a crock-pot recipe.

- 1 package of chicken breats
- 2 cans of cream of chickend soup
- 2 can biscuits

- Put everything in the crock-pot and you can add some
vegetables.

- Put on low for 6 to 8 hrs .

- and when it's about done yo put the biscuits on top on the chicken
- and let it cook and about 20 minute.


- Enjoy..

Poppy Seed Cake Recipe

Poppy Seed Cake Recipe

This recipe many times works and have never had it fail. it is
super easy
This is a must, you must use Duncan Hines BUTTER Cake mix.
Preheat oven to 350 degrees
Using a bundt pan, spray with Pam and then dust entire pan with sugar,
i do this for ever cake instead of flour.

Duncan Hines butter cake mix
3/4 cup vegetable oil
1 cup sour cream
Mix the three together with mixer.
Then add 4 eggs one at the time mixing real good after each addition.
Mix a good 2 minutes after last egg
then add 1/4 cup poppy seed and mix in
pour batter into bundt pan and cook for 50 minutes or until tested done
this is such a good cake and my grandkids love it to

See another recipe in here

Coconut Cream Pie Recipe Special

Coconut Cream Pie Recipe

Filling:

1 cup milk

1 cup light (coffee) cream -(dairy free

3 tbsp all-purpose flour -(gluten free all purpose flour can be used

1 tbsp cornstarch

2 egg yolks (reserve the whites for the meringue)

1 tsp vanilla

1 cup flaked coconut, divided

1 baked pie shell, 9 inch -(Gluten free piecrust cn be used.

Meringue:

2 egg whites

6 tsp sugar

1/2 tsp vanilla

. Scald milk and cream (heat until bubbles form at edges in the top

of a double boiler, over simmering water.

2. In a small bowl, combine flour, cornstarch, sugar and salt; mix

thoroughly.

3. Add to milk and cook 15 minutes, stirring constantly.

4. Mixture should be thick and smooth.

5. Lightly whisk egg yolks in a small bowl.

6. Continue whisking while pouring 1/4 cup hot milk mixture over

yolks; return yolk mixture to double boiler and cook one minute

longer.

7. Cool and add vanilla and 1/2 cup coconut.

8. Pour filling into pre-baked pie shell.

9. Top with meringue and and sprinkle remaining 1/2 cup coconut

over top.

10. Bake in preheated 325-degree oven 15 or until firm and

delicately browned.

11. Cool and store in refrigerator.

Meringue Directions:

1. In a large mixing bowl, beat whites until stiff but not dry.

2. Add sugar gradually, 1 tablespoon at a time, beating constantly.

3. Add vanilla.

4. Pile lightly onto hot filling in baked pie shell and spread to

edges so pie is completely sealed.

5. Bake as directed above.

Coconut Cream Pie with Pineapple

Coconut Cream Pie with Pineapple

Crust: 1 cup all-purpose flour, divided -(gluten free all purpose

flour can be used.

3 tablespoons ice water

2 tablespoons sugar

1/8 teaspoon salt

1/4 cup vegetable shortening

Cooking spray

Filling:

1 (8 1/4-ounce) can crushed pineapple in heavy syrup

3/4 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups 1% low-fat milk (milk sub can be used to make daury free

2 large eggs, lightly beaten -(substitutes can be used.

2 tablespoons cream of coconut (such as Coco Lopez)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1 1/2 cups frozen fat-free whipped topping, thawed -(dairy free can

be used

1/4 cup flaked sweetened coconut, toasted

Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups, and

level with a knife. Combine 1/4 cup flour and water; stir with a

whisk until well-blended.

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt

in a bowl; cut in shortening with a pastry blender or 2 knives until

the mixture resembles coarse meal. Add slurry; mix with a fork until

flour mixture is moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic

wrap, and cover with additional plastic wrap. Roll dough, still

covered, into a 12-inch circle. Freeze for 10 minutes.

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie

plate coated with cooking spray. Remove the top sheet of plastic

wrap. Fold edges under, and flute. Line the dough with a piece of

foil, and arrange pie weights or dried beans on foil. Bake at 425°

for 20 minutes or until the edge is lightly browned. Remove pie

weights and foil; cool crust on a wire rack.

To prepare filling, drain pineapple in a colander, and spoon into

the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4

teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook

for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot

custard to beaten eggs; stir constantly with a whisk. Return egg

mixture to pan. Cook for 2 minutes or until thick, stirring

constantly. Remove mixture from heat; stir in cream of coconut and

extracts. Spoon mixture into the prepared crust. Cover surface of

filling with plastic wrap; chill until set (about 2 hours).

Remove plastic wrap, and spread whipped topping evenly over

filling. Sprinkle with coconut.

Coconut Banana Cream Pie

COCONUT-BANANA CREAM PIE

1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)

2/3 c. old fashioned or quick cooking oats, uncooked(can use quinoa

or pohla)

3 tbsp. butter-(can be dairy free)

3 c. milk(can be dairy free)

1/3 c. cornstarch

3 lg. egg yolks

1/2 c. sugar

2 tbsp. butter(can be dairy free)

1/4 tsp. salt

1 1/2 tsp. vanilla extract

3 lg. bananas

6 lg. egg whites

1/4 tsp. cream of tartar

1/4 tsp. salt

3/4 c. sugar

Preheat oven to 300 degrees. In 9" pie plate, with hand, mix

coconut, oats, and 3 tablespoons softened butter. Pat mixture into

bottom and up side of pie plate. Bake crust 15 minutes or until

golden. Cool on wire rack.

In 2 quart saucepan, mix milk, cornstarch, egg yolks, 1/2 cup

sugar, 2 tablespoons butter and 1/4 teaspoon salt until well mixed.

Cook over medium low heat, stirring constantly, until mixture boils

and thickens; boil 1 minute. Remove saucepan from heat; stir in

vanilla.

Slice 2 bananas 1/4" thick. Line cooled pie shell with sliced

bananas; pour custard filling over bananas. Top with meringue.

CREAM PIES - BANANA OR COCONUT

CREAM PIES - BANANA OR COCONUT

Mix together and set aside:

1/3 c. flour(can use a gluten free flour)

2/3 c. sugar

1/4 tsp. salt

Bring 2 cups milk to a boil then add flour mixture beating well.

Add flour slowly and stir constantly to prevent lumps. Cook over hot

water. Stir until thick (5 minutes). Add 2 tablespoons butter(dairy

free can be usd), 3 slightly beaten egg yolks(can be egg sub), still

stirring. Cook 2 minutes and add 1/2 teaspoon vanilla. Pour into a

baked pie shell, 9 inch size. Slice banana into pie shell or sprinkle

coconut. Take your pick.

FOR MERINGUE:

Beat 3 egg whites with 1/4 teaspoon cream of tartar, until stiff

peaks form.

Slowly add:

6 tbsp. sugar

1/2 tsp. vanilla

Spread on top of pie and seal at edges. Bake at 400 degree oven for

10-12 minutes until nice and brown.

Method to store extra mushrooms

Method to store extra mushrooms

If we don't want to use the entire quantity at one go as mushrooms spoil very quickly?

Tips 1 :
Dryed them or pressure canned them but idk how to do that and when her house burned down we lost all her notes as she had passed a few months
before.

Tips2:
Keep the mushrooms in a paper bag
Clean them before we put them in a bag .Change the bag again if we have to

Tips 3 :
Mushrooms will keep a little bit longer if always kept in a brown paper bag or sack in the refrigerator.
Never keep mushrooms in plastic it makes them sweat.

Tips 4 :
freeze mushrooms in storage containers. and take out what we need at the time. I buy mushrooms
when the store marks them down then I freeze them into servings. or just freeze the whole bunch together.

Tips 5 :
when the mushrooms start to look a bit wisened squeeze them in cheese cloth add some finally chopped onion a bit of roasted garlic and freeze in mini ice cube trays. Pop them out into a freezer bag and either thaw a few at a time or make into a paste en-mass.

Cheese fondue meatballs

Cheese fondue meatballs

I made a recipe for meatballs with cheese fondue and salsa night
is charming. I feel that it is all in the metric system, but I'm not so good
conversions. This would also be great as finger food, not a party
using the fondue set. I did it with sweet chili sauce.

Cheese fondue meatballs
675gms minced lean ground beef
1 tablespoon finely chopped onion
½ cup fresh bread crumbs
Salt and pepper
110gms Kraft cheddar cheese (diced small)
1 tablespoon sweet chili sauce (or tomato paste)
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1/1/4 cups chicken broth
2 tablespoons flour
Juice of 1 orange

Mix meat, onion and breadcrumbs. Season meat with salt mixture
and pepper and divide into 30 balls. Flatten each ball and place
piece of cheese in the middle of the meat after the mold throughout the cheese sealed
and to include the cheese completely. Meatballs are easily fried in olive oil.

Make salsa, place the chili sauce (or tomato paste), red wine
vinegar, honey, mustard, Worcestershire sauce and broth in a saucepan
and simmer for 10 minutes.

Mix the flour gently with orange juice then add the sauce and
simmer for 1 minute, stirring constantly. Transfer to a warm fondue
pot.

Serve with meatballs.

This is a recipe and tips for fondue.
- Chocolate and Coconut Cream Fondue
- 1 (15 grams) can sweetened cream of coconut (like Coco Lopez)
- 12 oz Bittersweet (not unsweetened) or semisweet chocolate, finely
minced
- 1 / 4 cup whipping cream
- 1 / 4 teaspoon coconut extract

- Combine the coconut cream and 12 grams of unsweetened chocolate in heavy
large saucepan. Stir mixture over low heat until the chocolate melts
and the mixture is smooth. Add cream and extract. (Fondue can
prepared 8 hours ahead. Cover, store at room temperature. Stir over
low heat to rewarm before serving.)
- Transfer the mixture to fondue pot. Place candles or Canned Heat
burners. Serve with fruit for dipping.
- Yield: 8 servings

Chocolate Coconut Cream Fondue
1 (15 grams) can sweetened cream of coconut (like Coco Lopez)
12 oz Bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 / 4 cup whipping cream
1 / 4 teaspoon coconut extract

Combine sweetened coconut cream and 12 grams of chocolate in large heavy
pan. Stir mixture over low heat until chocolate is melted and mixture is
smooth. Add cream and extract. (Fondue can be prepared 8 hours
forward. Cover, store at room temperature. Stir over low heat to rewarm before
serving.)
Transfer mixture to fondue pot. Place the light or Canned Heat burner. Serve

with fruit for dipping.

Yield: 8 servings



Fondue Cooking Tips
• Addition of alcohol to fondues lowers the boiling point, such as cheese
proteins not COAGULATE, but was careful not to boil.
• Heat slowly cheese mixture to the cheese was not rubber.
• When multiplying fondue for large crowds, remember that there are fewer
surface to evaporate the liquid, so you do not need as much as twice

Fluid from the original recipe.
• cider, apple juice, or champagne can substitute white wine
in recipes for fondue.
• Use a good quality cheese, cheese fondue.
• Fresh herbs, roasted garlic, sautéed onion, tomato puree and mustard
all excellent condiment for cheese fondue.
• For the fondue is too thick, increase heat, add a little wine, and stir
sharply.
• For the fondue is too thin, combine 1 / 2 teaspoon with an equal volume
wine. Fondue Stir until thickened.
• bowls are best for fondue or hot fried oils, pottery, ceramics, whereas good
for cheese and chocolate.
• A crockpot can be used to keep hot cooked fondue.
• Wine and hot drinks black tea is recommended accompaniment to fondue. Some
diners claim that drinking water with the cheese fondue will freeze in
stomach, causing indigestion.
• fondue leftovers can be used as a complement to potatoes or vegetables.
Cold, cut and add the tortilla, frittata, or scrambled eggs.
If only a fondue is needed to decide whether
I use it for a dessert or appetizer thing.

If you use chocolate fondue that the need for new

strawberries, angel food cake into cubes, slices of banana or what companies to dip in chocolate.

If you make a snack, you should have a herb oil

cooking meat and have a variety of sauces for dipping sauce

of meat after browned (or the threat of cooked meat on

advance.)

As an example: Spear certain seafood like white flakes, easily cooked
in oil and dipped in Wasabi and soy sauce, or malt vinegar, or tartar
sauce.

Everything you use to determine whether the substance fondue cooking or

just passing through. Basically, give the customer an option.