A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
|
Directions: Combine quartered apricot halves, chopped onion, white wine, orange
juice, and red wine vinegar in a saucepan, and bring to a boil. Set
aside to cool. Combine apricot mixture with chicken, orange, grapes,
almonds, parsley, pepper, salt, and crushed red pepper in a large
bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce
lined platter to serve. PER SERVING: 229 calories, 24.5 g protein,
19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium,
616 mg potassium.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Curried chicken spring rolls Soften cellophane noodles and cut into 2-inch lengths. Dissolve
cornstarch in 1 T water. Cut chilies in halves. Marinate chicken for
1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar,
and 3/4 t. curry powder. Heat 1 to 2 T. oil i
Chicken-and-fruit casserole SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and
cinnamon together in a spice mill and mix with the sugar, sherry,
garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in
the bottom of the crockpot; cover with 1/3 each
Yellow curry chicken 1A. Pre-cook potatoes and carrots. Don't cook them too done, since they
will simmer with the main dish later.
1. Cut boneless, skinless chicken breast into bite-size pieces.
2. Wash and cut fresh vegetables into bite-size pieces.
3. In a
Rachael's chicken Saute the chicken over medium heat for a few minutes on each side. Add butter. Sprinkle the chicken with thyme. Pour the chicken broth into the skillet and turn to medium low. Simmer and turn until chicken is fully cooked, or several minutes.
Aztec chicken Melt 2 tablespoons butter with vegetable oil in heavy large skillet over
medium-high heat. Add all onions; cook until deep brown, stirring often,
about 8 minutes. Add sugar and saut until sugar dissolves, about 1 minute.
Add 1/2 cup vinegar; saut until al
Vietnamese salad rolls with chicken, shrimp and beef Nuoc Cham: Assemble all ingredients and let stand in a bowl that it may be
presented in later. Marinade: Blend all marinade ingredients together. Set
aside. Filling: Cut all vegetables carefully and mix with herbs. Wait to
season with Nuoc Cham un
White chicken stock Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and gently simme
Chicken wings with three different marinades FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large
resealable plastic bag. At one flavor marinade per bag, add all the
ingredients and seal bag. Turn bag making sure all the wings are coated.
Refrigerate up to 24 hours, but pe
Buffalo chicken wings with blue cheese dipping sauce 1. Melt butter in a small saucepan. Add hot sauce and remove from heat.
2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry
wings in batches without crowding until golden brown, 10 to 15 minutes.
Drain on paper towels.
Crisp mustard-glazed chicken breasts Preheat oven to 375F . Rub chicken breast with olive oil and season.
Combine 2 T butter with the mustard; reserve 2 tsp of mixture for sauce.
Melt remaining 2 T butter; mix with breadcrumbs and thyme and season.
In a large skillet, heat oil over medium h
Nutty chicken fingers 12 ounces boned skinless chicken breast halves, cut into 1x3"
strips In a shallow dish combine cornflakes crumbs, pecans, parsley,
salt, and garlic powder. Dip chicken in milk, then roll in crumb
mixture. Place in a 15x10x1" baking pan.
Grilled chicken breast with homemade sauce 1. Combine ketchup, vinegar, brown sugar, garlic, thyme, Tabasco, and black pepper in a saucepan.
2. Bring to a boil over medium heat; cook, stirring frequently, until thickened, about 5 minutes.
3. Brush chicken pieces lightly with the sauce.
4. Place ch
Taco chicken wings * 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut
wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375ø. Dip each chicken piece in taco sauce then roll in
bread crumbs; coat thoroughl
Cinnamon chicken In a large casserole, saute onions and garlic over medium heat in
butter until onions are soft. Brown chicken pieces in the butter and
remove from pot as they are done.
When all chicken pieces are browned, turn up heat, add vermouth and
brandy to pot and
Chicken taco salad Completely dissolve gelatin in boiling water. Refrigerate until slightly
thickened.
Stir in remaining ingredients. Spoon into 4 (10-ounce or 1 1/2-cup)
individual plastic containers (for brown bagging) or serving dishes.
Refrigerate a
Adrienne banner's chicken enchiladas Heat 1/3 C vegetable oil in heavy small skillet over medium-high heat.
Using tongs, add 1 tortilla and cook until softened, turning once,
about 15 seconds for each side. Transfer tortilla to paper towels and
drain well. Repeat with remaining tortillas.
He
Chicken meat nutritional information #2 of 2 Buying Guide (serving sizes):
=============================
As a guide to buying amounts of chicken, the Delmarva Poultry
Association suggests that an average "serving" of chicken for people
is:
: 1/2 to 3/4 of a pound of whole chicken
:
Baked chicken a la joe dogs Place chicken breasts, facing bone down, in a 14x10" baking pan or
dish. Sprinkle pepper, chopped garlic cloves and oregano over meaty
tops. Arrange potatoes and onions in pan around chicken. Sprinkle
garlic salt and Accent (optional) over top
Chicken cutlet parmesan Combine bread crumbs and Parmesan cheese in a shallow dish. Place egg in
another shallow dish. Dip chicken first in egg, then dredge in bread crumb
mixture to coat.
Preheat oven to 350 degrees F. In a large frying pan, heat oil over medium
heat.
Lu's special chicken sauce Combine all ingredients except oil. Heat enough oil to cover bottom of
frying pan until oil is smoking. Pour oil CAREFULLY over other ingredients
and let steep to combine flavors.
***orange marmalade!
From: Chiapet1@ix.Netcom.Com (Rebekah
Creamy chicken and noodles 1) Tear roast chicken into bite size pieces.
2) Saute mushrooms and onions in olive oil
3) To be completed
Provencal chicken cutlets Pound chicken between sheets of waxed paper to 1/2 inch thick. Season
on both sides with salt and pepper. In large skillet, heat oil over
medium-high heat. Cook chicken 3 to 4 minutes per side, until
browned and cooked through. Remove from skillet to p
Japanese chicken baked in foil Wash the chicken thoroughly, and pat dry with paper towels. In a dry
skillet, toast the sesame seeds just until they begin to jump; watch
carefully that they don't burn. Remove from pan. Crush the seeds in
a mortar with a pestle, in a blender,
Tuscan chicken rolls Remove bones and skin from chicken breasts; cut chicken into halves. Place
between 2 pieces of plastic wrap; pound with a mallet or the side of a
saucer until 1/4-inch thick, being careful not to tear the meat.
Cook and stir pork, onion, and garli
Hot & sour chicken soup * Chicken breasts should be skinned and boned.
~---------------------------------------------------------------------
~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices
with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch
oven
Garlic chicken breasts Mix butter, chives or parsley, and garlic powder; shape into
rectangle. Cover and freeze until firm, about 30 minutes. Flatten
each chicken breast to 1/4 inch thickness between waxed paper or
plastic wrap. Cut butter into 6 pieces. Place 1 piece on cen
Ayam bumbu rojak (chicken with spicy sauce) Cut chicken into serving portions. Fry onion and garlic in oil until golden brown. Add brown sugar,
chili, candle-nuts and shrimp paste and stir. Add chicken to this spicy mixture. Then add tamarind juice, soy sauce, 1 cup water and salt. Cover tightly
Chicken in cilantro sauce Marinate chicken in mixture of oregano, garlic salt, pepper and
vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper
and chile in blender and blend until smooth. Set aside. Heat oil in
skillet, add onion and season to taste with pap
Cashew chicken stir - fry 1. Heat wok or frying pan until hot, add the cashews and dry-fry over low heat for 1 - 2 minutes, until golden brown. Remove and set aside.
2. Skin the chicken breast and cut into thin finger-length stripts.
3. Heat wok or frying pan again, until hot, ad
Chicken tortilla soup 1. In a 5 to 6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
Chicken etoufee Pre cook the chicken breasts in micro wave for about 10
minutes on high. Set aside to cool. When cool, pull into strips
about the size of a small finger. (You could use an equal amount
of leftover roast chicken.)
Singe the rough cut onions in cast iron s
Chicken & lima bake 1. Heat oil in a large skillet.
2. Add chicken; brown well on all sides, about 15 minutes.
3. Arrange chicken in a 2-quart casserole.
4. Drain of excess fat from skillet; stir soup and milk into skillet.
5. Bring liquids to boil, blending well and scrapin
Swanee river chicken Mix all ingredients together except crackers, almonds and butter.
Place mixture in large casserole, tope with almonds and crackers. Melt
butter and drizzle on top.
Bake for an hour at 350.
From: Boamerges #52 @1606015 1 Date: 07-24-94
Picante chicken chili Cook onion and garlic in oil in large saucepan or Dutch oven until
tender, about 4 minutes. Stir in chicken; cook until chicken is no longer
pink, stirring constantly. Sprinkle sage, cumin and salt over chicken;
cook and stir 1 minute. Stir in
Harvest chicken soup Recipe by: TASTE OF HOME
Chop one onion; set aside. Quarter the other two;
place in a Dutch oven with chicken, water, celery,
salt and pepper. Cover and simmer for 2 hours or until
chicken is tender. Remove chicken; set aside. Discard
celery and onion. To
Chicken breasts with orange sauce Sprinkle chicken breasts with 1/2 tsp. salt. Brown
in butter in skillet; remove. Add flour, sugar,
spices, and remaining 1/2/tsp. salt to dripings in
skillet; stir to smooth paste. Gradually stir in
orange juice. Cook, stirring constantly, until mixtu
Chicken arabian style Salt and pepper the chickenthigs and fry in pan til they become brown. Peel tomatoes, cut pepper, mushrooms and tomatoes in pcs. of 3 cm, cut onions in rings. Give all vegetables in a large oven-mould, add the chicken and press into til the surfaces are
Baked chicken (quartered) 1. Wash chicken thoroughly under cold running water.
2. Drain well. Remove excess fat.
3. Place chicken on pans skin side up without crowding; sprinkle with mixture or salt and pepper.
4. Bake 1 1/2 hours or until done (180 f.).
note: 1. in step 1,
"kentucky friend chicken" coleslaw combine first 8 ingredients. mix well. add cabbage and carrot. chill 2
hours. (for LF list) my friend made this and said it was GREAT. i'm sure you can
use reduced fat stuff, but it won't come out EXACTLY the same... play with
the sugar
Wild rice and chicken salad with tarragon Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
Add chicken, celery, appl
Arroz con pollo (mexican stewed chicken with rice) Dry the pieces of chicken with paper toweling. Place the oil in a
large skiilet and saute the chicken until golden brown. Add the
onion, garlic and green pepper and saute until tbe onion is
transparent and glazed. Then add the tomatoes, salt, pepp
Chicken with dumplings lawrence 1. In a large Dutch oven, combine chicken, onion pierced with cloves,
carrots, celery, parsley, salt, pepper, 1 cup of the milk, and 4 cups
water. Bring to a boil over medium heat, reduce heat to low, and
simmer, covered, 1 hour.
2. Sift 1 cu
Chicken & dumplings The day before, place cut up chicken, celery,
onion, garlic, tarragon and thyme in 2 quarts water
and bring to a boil. Simmer until well cooked, about
1-1/2 hours. Remove chicken pieces, cool and
refrigerate chicken pieces and broth mixture overnight.
T
Chicken tacquitos Heat oil and cook chicken 2 minutes. Add onion and peppers. Cook
until tender. Drain if necessary. Add chunky salsa and drained corn
and 1/2 of cheese. Simmer over low heat until cheese is melted. Just
before serving sprinkle rest of cheese over top a
Another chicken pot pie 1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper.
Stir in the vegetables and chicken or turkey.
2. Bake at 400F 15 minutes or until mixture begins to bubble.
Meanwhile, cut each biscuit into quarters.
3. Remove dish
Chicken salad delight Bring water to a boil; stir in barley, bouillon granules, and 1/4 teaspoon
salt. Reduce heat. Cover; simmer 50 to 60 minutes or until tender,
stirring occasionally. Drain; cool. Combine cooked barley, chicken,
grapes, celery and walnuts. C
Cure-all chicken soup Bring water to boil in a large soup pot. Add whole chicken, turkey
wing, garlic, onion, carrot, parsnip, celery, and bay leaf. Simmer
about 3 hours, skimming fat from the top from time to time. Taste and
adjust seasonings with salt and pepper about 2 hour
Chicken cordon bleu Try to use the largest chicken breasts you can find so you'll be able to roll them easier.
Preheat oven to 350 F. Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken
Broiled sage chicken Mix all ingredients except chicken breast halves in large glass or plastic dish. Add chicken, turn to coat with marinade. Cover and
refrigerate at least 3 hours. Set oven control to broil. Spray broiler pan with nonstick cooking spray. Place chicken in
Chris perry's cold pea salad Mix all together, and serve chilled.
|
Loading...
|
::
