tag:blogger.com,1999:blog-17627165010044600052024-09-19T08:13:31.610-07:00Hundres Of Chicken Recipes From All Over The Worldrhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-1762716501004460005.post-89055785106487816982009-06-11T06:22:00.000-07:002009-06-11T06:23:16.793-07:003 or 4 deboned chicken breasts<br />2 cans cream of chicken soup<br />1 tsp. lemon juice<br />1 c. sharp American cheese, shredded<br />2 (10 oz.) pkgs. frozen broccoli<br />1/2 c. soft bread crumbs, mixed with<br /> 2 tsp. melted butter<br />1 c. mayonnaise<br /><br /> Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-65023091225991008692009-06-11T06:20:00.000-07:002009-06-11T06:21:38.048-07:006 chicken breasts<br />2 onions<br />8 c. water (approximately)<br />3/4 loaf bread<br />Celery<br />Poultry seasoning<br />2 tbsp. melted butter<br />1 can cream of mushroom soup<br />1 can cream of chicken soup<br />Sharp cheese, sliced<br /><br /> Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-68842480377630449082009-06-11T06:18:00.000-07:002009-06-11T06:19:57.262-07:002 tsp. sesame oil<br />2 tbsp. sesame seeds, roasted<br />2 tbsp. sugar<br />2 tbsp. mayonnaise<br />2 tbsp. lemon juice<br />2 tbsp. oil<br />2 tbsp. shoyu<br /><br /> Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it. For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-58975109979089492672009-06-11T06:17:00.000-07:002009-06-11T06:18:19.604-07:001/2 c. shoyu<br />1/4 c. water<br />1/3 c. salad oil<br />2 tbsp. dried minced onion<br />2 tbsp. sesame seeds<br />1 tbsp. sugar<br />1 tsp. ground ginger<br />1/8 tsp. dried red pepper<br />3/4 tsp. garlic powder<br /><br /> Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350 degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a ziploc bag with chicken parts. This makes turning easier.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-43281387541873007182009-06-11T06:14:00.000-07:002009-06-11T06:16:48.313-07:002 1/2 tsp. salt<br />1 1/2 tsp. paprika<br />1 tsp. onion powder<br />3/4 tsp. savory<br />1/4 tsp. coriander<br />3/4 tsp. garlic powder<br />1/2 tsp. black pepper<br />1/2 tsp. thyme<br />1/2 tsp. basil, dried crushed sweet<br /><br /> Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-8037028221298871842009-06-09T08:11:00.000-07:002009-06-09T08:12:12.711-07:002 carrots<br />1 onion<br />2 garlic cloves<br />3 cans cream of chicken soup<br />6 c. water<br />1 tsp. oregano<br />1 tsp. basil<br />1 pkg. boneless chicken breasts, cut<br /> into bite-size pieces<br />1 bag cheese tortellini<br />2 boxes frozen broccoli<br /><br /> Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-56184366355132670922009-06-09T08:09:00.000-07:002009-06-09T08:11:00.172-07:002 lb. stewing chicken<br />4 c. water<br />2 1/2 tsp. basil<br />1/2 lb. sm. onions<br />1 bay leaf<br />1 clove garlic<br />5 carrots, sliced<br />Parsley and celery leaves<br /><br /> Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes. --MEATBALLS:--<br /><br />1 c. finely minced beef<br />1 egg<br />1 slice crumbly white bread<br />1/2 tsp. salt<br />Freshly ground black pepper<br /><br /> Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-28324591888852466482009-06-09T08:08:00.000-07:002009-06-09T08:09:28.907-07:002 lg. chickens (3 to 4 lb. each to<br /> make 6 to 8 c. cooked meat)<br />4 tbsp. salad oil<br />4 tbsp. orange juice<br />4 tbsp. vinegar<br />2 tsp. salt<br />3 c. mandarin oranges<br />2 c. pineapple chunks<br />3 c. green grapes<br />Slivered almonds<br />3 c. diced celery <br />2 1/2 c. raw rice<br />1 qt. mayonnaise<br /><br /> Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-13922393588764633572009-06-09T08:06:00.000-07:002009-06-09T08:07:56.331-07:001 1/2 c. cooked chicken<br />3/4 c. diced celery<br />1 1/2 tbsp. lemon juice<br />1/2 c. seedless white grapes<br />1/2 c. almonds<br />1/2 tsp. dry mustard<br />3/4 tsp. salt<br />1/16 tsp. pepper<br />1/8 c. light cream<br />1 hard boiled egg, sliced<br />1/2 c. mayonnaise<br /><br /> Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious!rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-10188627820426322352009-06-09T08:04:00.000-07:002009-06-09T08:06:16.628-07:001 1/2 c. cooked chicken, diced<br />1 c. diced celery<br />3 diced boiled eggs<br />1/2 tsp. salt<br />1 sm. jar pimentos<br />2 tbsp. chopped green onions<br />1 1/2 c. bread crumbs<br />1/2 c. slivered almonds<br />3 tbsp. lemon juice<br />3/4 c. mayonnaise<br />1 can cream of chicken soup<br />1 stick oleo<br /><br /> Mix everything together except bread crumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top. Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-45247082565008602752009-06-08T10:01:00.000-07:002009-06-08T10:02:58.467-07:003/4 c. light mayonnaise<br />1/2 tsp. ginger<br />1/2 tsp. salt<br />3 c. cooked chicken<br />1 1/2 c. red seedless grapes<br />1 c. sliced celery<br />1/3 c. sliced green onion<br />1/2 c. broken walnuts<br /><br /> Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-72991371735188917082009-06-08T10:00:00.000-07:002009-06-08T10:01:31.629-07:002 (3 oz.) pkg. cream cheese, softened<br />2 tbsp. orange marmalade<br />2 tsp. curry powder<br />3/4 tsp. salt<br />1/4 tsp. pepper<br />3 c. finely minced cooked chicken<br />3 tbsp. minced green onion<br />3 tbsp. minced celery<br />1 c. finely chopped almonds, toasted<br /><br /> In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-65125908692891000002009-06-08T09:57:00.000-07:002009-06-08T10:00:14.451-07:002 egg whites<br />1 1/4 c. finely chopped cashew nuts<br />2 whole chicken breasts, skinned,<br /> boned and thinly sliced<br />2 c. peanut or vegetable oil<br />1/4 c. cornstarch<br />1 tsp. sugar<br />2 tsp. salt<br />1 1/2 tbsp. dry sherry<br /><br /> In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-81010311819188072882009-06-08T09:53:00.000-07:002009-06-08T09:55:05.610-07:002 1/2 lb. (12-15) chicken wings<br />1/4 c. Durkee red hot sauce<br />1 stick (1/2 c.) melted butter or<br /> margarine<br />Celery sticks<br />Blue cheese dip<br /><br /> Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-91335499631126279302009-06-08T09:52:00.000-07:002009-06-08T09:53:45.214-07:0024 chicken wings<br />1 c. soy sauce<br />3/4 c. chopped green onions with tops<br />1/3 c. sugar<br />4 tsp. salad oil<br />1 clove garlic, crushed<br />1 1/2 tsp. ground ginger<br /><br /> Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350 degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-87972965668017556782009-06-08T09:49:00.000-07:002009-06-08T09:51:56.429-07:002 1/2 lb. chicken wings with tips<br /> removed<br />1/3 c. Crisco<br />1/3 c. vinegar<br />1/2 c. firmly packed dark brown sugar<br />1 (12 oz.) can unsweetened pineapple<br /> juice<br />3/4 c. catsup<br />1 tbsp. soy sauce<br />1 tsp. prepared mustard<br />1/8 tsp. salt (optional)<br /><br /> Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-37604366379199015612009-06-08T09:47:00.000-07:002009-06-08T09:49:24.030-07:004 whole chicken breasts, skinned &<br /> boned<br />1/2 c. unseasoned fine bread crumbs<br />1/4 c. grated Parmesan cheese<br />1 tsp. salt<br />1 tsp. thyme (or 1/4 tsp. powdered<br /> thyme)<br />1 tsp. basil<br />1/2 c. butter, melted<br /><br /> Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-62486227662907282412009-06-08T09:45:00.000-07:002009-06-08T09:47:35.170-07:002 doz. chicken wings<br />5 oz. bottle soy sauce<br />2 tbsp. brown sugar<br />1 tsp. Dijon mustard<br />1/2 tsp. garlic powder<br /><br /> Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-85350783774366169812009-06-08T09:44:00.000-07:002009-06-08T09:45:55.445-07:0020 chicken drummies<br />Good 1/4 c. butter, melted<br />1 tbsp. hot pepper sauce<br />2 tbsp. vinegar<br />2 pkgs. Hidden Valley dressing mix<br />Paprika<br />Celery sticks<br /><br /> Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-72257480549918582812009-06-08T09:42:00.000-07:002009-06-08T09:44:25.000-07:00Chicken wings<br />1/2 stick margarine<br />1 bottle Durkee hot sauce<br />2 tbsp. honey<br />10 shakes Tabasco<br />2 tsp. cayenne pepper (optional)<br /><br /> Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-37449032176545205442009-06-08T09:39:00.001-07:002009-06-08T09:41:35.481-07:001/3 c. lemon juice<br />1/4 c. soy sauce<br />1/4 c. vegetable oil<br />3 tbsp. chili sauce<br />1 clove garlic, finely chopped<br />1/4 tsp. pepper<br />1/4 tsp. celery seed<br />Dash of dry mustard<br />3 lb. chicken wings<br /><br /> MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-57076461960267062642009-06-08T09:37:00.000-07:002009-06-08T09:39:40.864-07:001 1/2 lbs. chicken wings, disjointed<br />1 med. egg<br />1/2 c. soy sauce<br />2 tbsp. garlic powder<br />1/4 tsp. ginger powder<br />1 med. onion, finely diced<br />2 c. finely crushed corn flakes<br /><br /> Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-30817221584295428412009-06-08T09:35:00.000-07:002009-06-08T09:37:18.117-07:005 lbs. sugar<br />4 oz. plus 1 c. instant tea<br />1 gal. boiling water<br /><br /> Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-44166239726437658062009-06-08T09:33:00.001-07:002009-06-08T09:35:30.663-07:001 lg. can Parmesan cheese<br />2 tbsp. oregano<br />4 tbsp. parsley<br />1 tsp. salt<br />1 tsp. pepper<br />1 stick margarine<br />4-5 lbs. chicken wings<br /><br /> Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350 degree oven for 1 hour. Serve warm.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0tag:blogger.com,1999:blog-1762716501004460005.post-51159198805262802262009-06-08T09:31:00.000-07:002009-06-08T09:33:25.957-07:00Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.rhadikahttp://www.blogger.com/profile/16038970728966437493noreply@blogger.com0