Another Once a month meal that's sure to please. My little girl likes these because they pick up easily in her hands! *I revised this recipe based on several folks pointing out that I had made a mistake on the amount of cream cheese. Thank you so much for the input!
This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.
You thought you were stuffed on Thanksgiving? Take a look at this overstuffed turkey pot pie! It 's made in a prepared pie crust filled with Thanksgiving leftovers of turkey, mashed potatoes, and gravy for ease during the holiday season. I do add more fresh herbs to this even though all was well seasoned when first served, bringing a freshness to the pie.
I got this recipe from a news report. A guy was on probation and came back from lunch. He had to submit to a breathalyzer. He failed. He claimed that he didn't drink but only ordered a burrito at a stand. The judge then had the burrito stand give up the recipe. They did another breathalyzer after eating the burrito. Sure enough, even though it is cooked, all of the alcohol doesn't leave. Just be forewarned!
Being from the South, I love fried chicken. But sometimes I don't want all of the breading that comes along with it. This is a recipe that adds flavor and crispiness without all of the heaviness. From the July 2007 Food & Wine magazine.
This is a "no-fail" recipe for people who have trouble making good fried chicken. It averts the problem of the coating falling off, it's very tender, and it's big on flavor. There are three "tricks" here that make this recipe so successful: "dusting" the chicken ahead of time, using Crisco, and not "crowding" the chicken in the skillet. If there are certain herbs or spices that suit you better than the ones listed, go ahead and make changes but remember that not all of it gets on the chicken as you dredge it so you'll usually add more (about twice as much) than if you were putting it directly on the chicken as it cooks. Good luck and good eats!
Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.
This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It's always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes.
Prepare this ahead of time, then when your guests arrive, pop the pan in the oven and spend time with your guests! Also works great with almost any kind of pasta: layered like lasagna, stuffed in manicotti or big seashells, mixed willy-nilly with linguine or elbow macaroni. So many choices! Double the recipe, make two pans, freeze one and cook the other right away.
This is SOO Good -- A long time Favorite!! Quick -- Simple -- and we usually already have the stuff around to make it! Please try :O) From -- Simply Delicious Cooking 2. (This is even good cut in to tidbits and served with fancy toothpicks for an appetizer) This one is exact from the book. I have my version posted also :O)
Dark or white skinless cooked chicken will work for this. You will love these! Plan ahead the chicken mixture needs to chill for a minimum of 2 hours before shaping and frying. Make certain to finely chop the cooked chicken, if possible use a herb-flavored crouton, make your own or use purchased, you can process the croutons on a food processor if desired, I have made this recipe many times, they are *very* good! :)
If you like Chicken Breasts, and Chicken Alfredo in particular, this recipe is going to blow your socks off!! SOOO easy, SOOOO yummy, and if you have any leftovers, they disappear fast! Great company dish, as it makes a lovely presentation. The flavor from the roasted peppers was tantalizing, next time I'll add 1/2 cup, instead. From Better Homes & Gardens Phase I Low Carb Recipes.
This is a family favorite recipe at our house that I usually make at least once per month. It's really like an oven-fried chicken, it should come out crispy and browned. I don't even measure the ingredients any more, I just dump the flour and spices in the bag and shake away - it's SO easy! This is great with mashed potatoes (if you make gravy with the pan drippings) and corn (in the summer), carrots (in the winter). The original recipe is from GH Illustrated Cookbook, I've changed a few things.
This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!
I think my mom got this recipe from the Foods section of Winnipeg Free Press. In any case, paired together with Oriental Oven-Fried Rice (#178045), it's an awesome meal that doesn't require a whole lot of prep time.