1. Addictive Chicken Tenders Ingredients: cheese, parmesan, hard parsley, fresh spices, paprika spices, oregano, dried spices, garlic powder spices, pepper, red or cayenne salt, table spices, pepper, black butter, without salt chicken, broiler or fryers, breast, skinless, boneless, meat only, raw Directions: Preheat oven to 350 degrees F. 2. Combine cheese, parsley, paprika, oregano, garlic powder, cayenne pepper, salt and pepper in a shallow bowl or plate. Line a rimmed baking pan with aluminum foil (optional, but best for easy cleanup afterwards). Melt butter. Dip each chicken tender in melted butter, then toss in seasoning mixture until completely coated. Place chicken on the baking pan in a single layer and bake for 2030 minutes, or until chicken is cooked through. Broil on high for a few minutes to achieve a more golden brown color. Source Archive
2. Simple Bruschetta Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw salad dressing, italian dressing, commercial, regular oil, olive, salad or cooking salt, table spices, pepper, black spices, basil, dried tomatoes, red, ripe, raw, year round average cheese, mozzarella, low sodium Directions: Place half of the chicken in a sealed bag with 2 tablespoons of the Italian dressing and shake to coat thoroughly. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from the bag and put it into the skillet and season with salt and pepper. Cook until browned on both sides and cooked through. Depending on the thickness this could take up to 5 minutes per side or longer. Tenders will take less time. Remove chicken from skillet. Put the other half of the chicken into the bag with the dressing and mix to coat. Then repeat the cooking process cooking it in the remaining olive oil. Meanwhile, in a small bowl combine basil, tomatoes, 1/4 cup of Italian dressing, and 1/2 cup of shredded mozzarella cheese. Once chicken is cooked, return all of the chicken to the skillet and turn heat to medium-low. Pour prepared tomato-dressing mixture over the top and cover the skillet. Cook for a few minutes longer, just until heated and cheese is melted. Serve immediately. Source Archive
3. Barbecue Mayonnaise Sauce Recipe Ingredients: sauce, barbecue peppers, sweet, green, raw horseradish, prepared Directions: Cooking.com Tip: Depending upon the barbecue sauce you use, this tangy sauce can only go from good to the sublime. Our favorites can be found in the BBQ Sauce Sampler by Two Buddies. The set includes three jars of award-winning sauces by this California company: Hickory Sweet BBQ Sauce, Fire-Roasted Teriyaki Glaze and Marinade for Santa Barbara Beef. We especially like the smoky sweetness of the Hickory Sweet BBQ Sauce - it makes this sauce delicious spread over grilled hamburgers or possibly chicken. Stir all ingredients in large bowl to blend. Cover and chill till ready to use. DO-AHEAD TIP: Sauce may be made 3 days ahead. Keep refrigerated. Yield: 1 1/2 c. Source Archive
4. Autumn Days Pilaf Recipe Ingredients: oil, olive, salad or cooking onions, raw rice, white, long-grain, regular, unenriched, cooked without salt soup, chicken broth or bouillon, dry spices, cumin seed tomatoes, red, ripe, raw, year round average lentils, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw carrots, raw seeds, sunflower seed kernels, dried raisins, seeded Directions: Heat oil in skillet till warm. Saute/fry onions till tender. Add in rice and stir till lightly browned. Add in chicken stock and next 3 ingredients; stir well. Cover, bring to a boil, reduce heat, simmer 30 min. Stir in chicken, carrots, sunflower seeds, and raisins. Cover and cook 10-15 min or possibly till all liquid is absorbed. Serves 6. Source Archive
5. Creamed Spinach Ingredients: spinach, raw cream, whipped, cream topping, pressurized cheese, parmesan, hard soup, chicken broth or bouillon, dry cheese, parmesan, hard Directions: Cook time reflects the total cook time if you boil spinach and it is not already thawed. Either thaw spinach or you can boil (also fresh may be used I use frozen in this to save on time, you don't have to wash and chop it down.) If boiling spinach drain and rinse under cold water to cool, then take spinach in handfuls and squeeze out all excess water and place in microwave safe bowl. If you thawed the spinach just make sure all excess liquid is squeezed out. Add the half cup of cream and chicken stock and microwave for 1 minute on high, remove and stir. Add the cream cheese and mix, again cook for one minute on high. Remove from microwave and stir, add the Parmesan in about 3 lots, melting in the microwave after each addition. Finally once cheese has melted just make sure heated through. This process can also be done on the stove in a saucepan, I just find it quicker in the microwave you can also make this ahead of time as it reheats fine. Source Archive
6. Skinny Chicken & Broccoli Alfredo Ingredients: oil, olive, salad or cooking chicken, broiler or fryers, breast, skinless, boneless, meat only, raw kashi, steam meal, chicken fettuccine, frozen entree oil, olive, salad or cooking broccoli, raw spices, garlic powder wheat flour, white, all-purpose, unenriched soup, swanson chicken broth 99% fat free yogurt, greek, plain, nonfat milk, fluid, 1% fat, without added vitamin a and vitamin d spices, pepper, black salt, table spices, nutmeg, ground cheese, parmesan, hard Directions: In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides. Remove it from the pan and set aside. Cook the fettuccine according to the box directions. When done, drain it and set it aside. Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil. Spread evenly on the baking sheet and bake for 20 minutes. In a large pan heat olive oil (1 tablespoon) over medium-high heat. Add the garlic and stir frequently for 1 minute. Whisk in the flour until smooth (about 2 minutes). Gradually whisk in chicken broth, Greek yogurt and milk. Add the pepper, salt and nutmeg. Bring sauce to low boil, stirring constantly. Then, lower heat and simmer until sauce thickens (about 3-5 minutes). Stir in Parmesan cheese. Taste the sauce and add more salt or pepper to your liking. Add cooked chicken and roasted broccoli florets. Toss until everything is coated by sauce. Add the drained fettuccine and toss again. Top plated dish with extra Parmesan cheese, if you like.<br / Source Archive
7. Mother's Sticky Roasted Chicken (Cajun) Ingredients: salt, table spices, paprika spices, pepper, red or cayenne spices, onion powder spices, thyme, dried spices, pepper, black spices, garlic powder spices, pepper, black chicken, broiler or fryers, breast, skinless, boneless, meat only, raw onions, raw Directions: Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days. When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp. Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes. Source Archive
8. baked chicken with pineapple Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw spices, garlic powder pineapple, raw, all varieties Directions: Any chicken to your choice Add seasoning that I choose or to your liking. Open can of pineapples or fresh to your choice. PUT in has many as your heart desire Add juice from pineapple. Put in oven at 400 . on covered Basted as you cook till done . Source Archive
9. Chicken Flavored Rice Mix Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt soup, chicken broth or bouillon, dry salt, table onions, raw spices, thyme, dried spices, parsley, dried spices, pepper, black sugars, granulated Directions: Combine all ingredients and mix until evenly distributed. Store in a cool dry place. Use within 6 months. Cooking directions: for 8 (1/2cup) servings. Boil 3 cups water in a covered pan. Add 1 1/3 cups of rice mix; stir. Cover and simmer for 20 minutes or until liquid is absorbed. Source Archive
10. Honey Mustard Chicken (Convection-Microwave) Ingredients: mustard, prepared, yellow mustard, prepared, yellow honey chicken, broiler or fryers, breast, skinless, boneless, meat only, raw Directions: Combine both types of mustard with the honey in a small bowl. Set aside. Preheat oven for broiling. Place chicken in 9 inch oven-safe dish. Put dish on broiling trivet and broil in preheated oven for 12 to 15 minutes or until chicken is about half cooked. Pour off any liquid and brush with sauce to cover chicken pieces completely. Broil for an additional 12 to 15 minutes or until chicken is no longer pink. Source Archive
11. Cream Fresh Cauliflower Soup Ingredients: onions, raw butter, without salt cauliflower, raw soup, chicken broth or bouillon, dry soup, chicken broth or bouillon, dry milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, parmesan, hard spices, curry powder cornstarch water, bottled, generic Directions: Saute onion in butter until tender. Break cauliflower into florets. Combine onion, cauliflower, chicken broth and bouillon. Simmer about 10-15 minutes. Return puree to pan and add milk, cheese and curry powder. Combine cornstarch and water. Stir into hot soup and heat slowly until slightly thick. Serve with seasoned croutons. Source Archive
12. My Mexican Rice Ingredients: oil, olive, salad or cooking rice, white, long-grain, regular, unenriched, cooked without salt spices, garlic powder spices, cumin seed onions, raw tomato sauce, canned, no salt added soup, chicken broth or bouillon, dry Directions: Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. My Note: A good basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using My Taco Seasoning I just sprinkled in what looked like enough, about 1-1/2 teaspoons This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft, added fresh minced garlic, and used chicken stock versus broth. Other than that, I followed exactly as written and it was perfect! The cook time is accurate, but I find that the last 5 min, I need to add a dash of broth to keep it from being too dry. My Taco Seasoning: Is a mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt or MSG in this mixture. Ingredients:. 6 teaspoons chili powder. 5 teaspoons paprika. 4 1/2 teaspoons ground cumin. 2 1/2 teaspoons onion powder 2 1/2 teaspoons garlic powder. 1 1/2 teaspoons cornstarch. 1/8 teaspoon cayenne pepper. Put in a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning. Really great it's is "salt free"! This recipe is perfect as is, but I love to play with stuff so I used half regular paprika and half smoked paprika, upped the cayenne a bit and added some ancho chili powder. If you never been able to get your rice to brown and/or puff in a skillet either, as my grandkid, she always use a rice cooker instead. She saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 Celsius rice, 1-1/2 Celsius chicken broth and all the other ingredients, omitting the garlic salt. The cooker shuts off when the rice is done. Easy ! Source Archive