Carnival of the Recipes - Happy New Year Edition

Carnival of the Recipes - Happy New Year Edition

Carnival of the Recipes

Carnival of the Recipes- Say Goodbye to 2006 Edition

To begin with, we've got Chicken Recipes' Chicken Prosciutto With Mushroom Sauce.

Cue the drool.

For many people, it's not New Year's without BLACK-EYED PEAS. And when I say many, I do mean it.

You could have World-Famous Recipes'New Year's Eve Black-Eyed Peas, a simple take on a classic. They also have Spicy Black-Eyed Pea Soup for those who'd like a different take on the subject. (By the way, they got mentioned in a New York Times article! (reg-free repost))

And Chicken Recipes thinks you can have your black-eyed peas with chicken. Sounds good to me!

Recipes Recipe submitted Nian Gao- Baked Chinese New Year Cake. Yes, Chinese New Year isn't for a month or so. But then, I'm not Chinese either, and I betting most of you aren't, so feel free to use this recipe now!

Happy New Year.

famous recipes, recipe, famous, recipes, cooking, food, new year, new year's, new years, new year's recipes, new year recipes

Rosemary-Lemon Chicken

Rosemary-Lemon Chicken

:
Serving Size : 6 Preparation Time :0:15
Categories : Chapter 4
Chicken and Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ ----------------------
1/2 cup lemon juice
2 tablespoons chopped fresh rosemary
OR
2 teaspoons dried rosemary leaves -- crushed
2 tablespoons finely chopped onion
3 tablespoons vegetable oil
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken thighs
Mix all ingredients except chicken in shallow nonmetal dish or
resealable plastic bag. Add chicken, turning to coat with marinade.
Cover dish or seal bag and refrigerate at least 8 hours but no longer
than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas
grill for direct heat (see "Grilling: Direct- and Indirect-Heat
Grilling" tip). Remove chicken from marinade; reserve marinade. Cover
and grill chicken, skin sides up, 4 to 6 inches from MEDIUM heat 20
minutes; turn. Brush with marinade. Cover and grill 15 to 25 minutes
longer or until juice of chicken is no longer pink when centers of
thickest pieces are cut. Heat remaining marinade to boiling; boil and
stir 1 minute. Serve with chicken.

Chicken Prosciutto with Mushroom Sauce Low Carb

Chicken Prosciutto with Mushroom Sauce Low Carb
6 servings

3 boneless, skinless whole chicken breasts
1/4 cup chopped onion
2 tablespoons Dijon mustard
1 cup heavy cream
1/2 pound fresh mushrooms, sliced
1 pound frozen broccoli
Paprika
5 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth
1/4 cup white wine
4 ounces Swiss cheese, grated
6 thin slices ham (or prosciutto)

Place one chicken breast between two pieces of plastic wrap and pound
with mallet until about 1/4 inch thick. Repeat with remaining chicken
breasts. Set aside.

Heat oven to 400º

In a large skillet over medium heat, melt 2 tablespoons of butter or
margarine. Cook chicken in butter or margarine until lightly browned on both
sides, about 5 minutes. Remove the chicken.

In the same skillet, melt the remaining 3 tablespoons of butter or margarine
Add the onions and sauté until tender, about 2 minutes.
Remove from heat. Stir in flour and mustard. Gradually add chicken broth,
half and half (or gravy) and wine (or water). Add mushrooms.
Cook over low heat until mixture thickens and boils, stirring constantly.

Add 1/2 of the Swiss cheese, and stir until melted.

Arrange broccoli on the bottom of an ungreased 13 x 9-inch baking pan. Spoon
half (2 cups) of the sauce over the broccoli. Alternate ham (prosciutto) and
chicken breasts, slightly overlapping, over the sauce and broccoli down the
center of the dish. Tuck ends of ham slices under the chicken. Pour the
remaining sauce over the chicken. Bake at400º for 20 to 30 minutes, or until
chicken is tender.

Remove from oven, and sprinkle with remaining Swiss cheese, and paprika.
Bake an additional 2 minutes or until cheese is melted.

Per Serving: 350 Cal (64% from Fat, 26% from Protein, 9% from Carb); 23 g
Protein; 25 g Tot Fat; 8 g Carb; 1 g Fiber; 215 mg Calcium; 1 mg
Iron; 375 mg Sodium; 109 mg Cholesterol

Chicken Chasseur Hunter's Style

Chicken Chasseur Hunter's Style
Serves 4

This classic sauce can be made ahead and added to your favorite sautéed white meat dish (rabbit, veal, pheasant, quail and even pork).

1-1/2 pounds chicken tenderloin, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1 1/2 cups brown sauce, (a mix like Knorr Swiss is fine)
2/3 cup chunky style pasta sauce
1 tomato, small dice

Procedure:

In olive oil, sauté the chicken pieces over high heat for two minutes until lightly browned. Add onion, garlic, and mushrooms and cook for an additional 1-1/2 minutes.

Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes).

Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve over cooked rice or pasta.

A buttery Chardonnay will complement this dish nicely.
--------------------------------------------------

Christmas Recipes - Appetizer Recipes - Chicken Recipes - Chicken Roll-Ups

Christmas Recipes Appetizer Recipes

Keep the hungry kids at bay with these tasty treats while the turkey is cooking.

Chicken Roll-Ups

8 oz package crescent rolls
2 cups cooked, chopped chicken
4 oz sharp, shredded, cheese
1 can cream of chicken soup
1 soup can of milk

Seperate rolls into triangles.

Combine chicken and cheese. Reserve about half for sauce to put on top.

Place about 3 Tablespoons of chicken mixture into each rectangle.

Roll up dough and place seam side down on a greased pan or stone.

Mix reserved mixture, soup, and milk together then pour over top of rolls.

Bake in 350 degrees oven for 30 minutes.

You can add more cheese on top if you like cheese.
Season the chicken with garlic powder, salt and pepper to taste.
Serve with steamed broccoli and fruit.


Christmas Recipes

Coca-Cola Barbecued Chicken

Coca-Cola Barbecued Chicken

12 oz chili sauce
8 oz Coca-Cola
1 garlic clove, peeled and chopped
1/2 cup chopped peeled onion
2 tablespoons light brown sugar
1 tablespoon soy sauce
1/2 teaspoon dry mustard
Several drops hot pepper sauce, to taste
salt and freshly ground black pepper, to taste
About 2 to 2-1/2 pounds chicken

Combine the first 8 ingredients in a slow cooker/crock pot or Dutch oven. Add chicken pieces, coating each well with sauce.

For slow cooker, cover and set cooker at high setting. Allow sauce to come to a simmer, reduce heat to low setting and allow chicken to cook, cover ajar, about 8 hours or until chicken is fork tender. Skim off any fat from sauce and discard.

For Dutch oven, bake,uncovered, in a very slow oven (275F) for 3 to 4 hours, or until fork tender. Skim off any fat from sauce and discard. Adjust seasoning and serve chicken accompanied with sauce.

Pollo en Escabeche - Chicken Recipe

Pollo en Escabeche

Serves 6

5 tablespoons olive oil

2 medium white onions, sliced 1/8-inch thick

5 large garlic cloves, peeled and halved

3 carrots, peeled and sliced thinly on
the diagonal

2 cups shiitake (or other full-flavored)
mushrooms, stemmed, caps sliced

1/8-inch thick (optional)

3 cups chicken broth

1/4 cup cider vinegar

2 large sprigs fresh thyme (or 1/2
teaspoon dried), plus a few
sprigs for garnish

2 sprigs fresh marjoram (or 1/2
teaspoon dried), plus a few
sprigs for garnish

A 2-inch piece cinnamon stick,
preferably Mexican canela

1/2 teaspoon black pepper, preferably
freshly and coarsely ground

3 bay leaves

3 whole cloves

4 pickled jalapeño chiles, stemmed,
seeded and thinly sliced

Salt, about 1 teaspoon

6 large chicken breast halves (most of
us choose boneless, skinless breasts,
though bone-in and skin breasts on
usually come out juicier-though they
take longer to cook)

1 cup (about 4 ounces) tender green
beans, steamed until crisp-tender
(optional)


~~~ Making the escabeche:

Heat 4 tablespoons of the oil in a large
(12-inch), deep skillet over medium-high.

Add the onions, garlic and carrots; fry,
stirring often, until onions are crisp-tender
but not brown, about 5 minutes.

Stir in the mushrooms, broth, vinegar, thyme,
marjoram, cinnamon stick, pepper, bay and
cloves.

Simmer, covered, over low heat, stirring occasionally, for 30 minutes.

Remove from heat, add the jalapeños, and season with salt, usually about 1 teaspoon.

Pour into a wide baking dish (a 13x9-inch glass
baking dish works perfectly here).


~~~ Frying the chicken:

Sprinkle both sides of the chicken liberally with salt.

Wipe out the skillet, add the remaining 1 tablespoon of the oil and set over medium heat.

When hot, lay in the hicken in an uncrowded layer.
Cook, turning once, until browned and cooked
through, about 4 minutes per side.

Transfer the chicken from the skillet to the baking dish, nestling the pieces into the escabeche (the brothy mixture should almost cover the chicken.)

Let cool completely, about 1 hour; cover and refrigerate if not serving right away.

~~~ Serving:

If using the optional green beans, add them to the escabeche.

Taste and add more salt if necessary.

If chilled, warm the dish to room temperature before serving. (You may want to remove the bay leaves, cloves and cinnamon if you're looking for a less rustic presentation.)

Garnish with sprigs of thyme and marjoram, if
you have them.

Chicken Recipes - Chicken Quesadillas

Chicken Quesadillas



1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)



In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.



To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.



To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

Maple Syrup Chicken

Maple Syrup Chicken


Ingredients
1 whole chicken, about 3-1/2 pounds
1/2 tsp lemon rind
2 tsp lemon juice
1/4 cup margarine melted
1/2 cup maple syrup
Salt to taste
1/4 cup chopped onion


Instructions
Place cut up chicken in baking pan. Mix all remaining ingredients and
pour over chicken. Bake uncovered 50 to 60 minutes at 400 degrees F.
until done (test with instant-read thermometer). Baste frequently


Famous Recipes

Chicken Recipes

Easy Recipes - Chicken Recipes - Easy Chicken in Wine Sauce Recipe

Easy Chicken in Wine Sauce

Serves 4

Ingredients
4 tablespoons extra-virgin olive oil
1 clove garlic, crushed
3 boneless, skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
3 medium tomatoes, sliced

Instructions
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and cook for an additional 2 minutes.

Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.

Nutritional Information:
190 calories
15 total fat (2 g sat)
12 mg cholesterol
5 g carbohydrate
6 g protein
1 g fiber
117 mg sodium


Chicken Recipes
Famous Recipes
Jokes Central
Quotes Central

Chicken Recipes - Recipes for Cooking Chicken - Shake 'n Coat (for chicken parts)

Shake 'n Coat (for chicken parts)

1/2 cup flour
1/2 cup cracker crumbs or cornmeal
1/4 cup grated Parmesan cheese
1 tea. salt
1/2 tea. pepper
1 tea. onion powder
1 tea. paprika
1/4 tea. thyme
1/4 tea. basil
cooking oil

Combine dry ingredients and shake together in a jar. When ready to use, brush
chicken with oil and place in bag with enough mix to coat.

Shake until well coated. Bake according to standard recipe, or at 375*
for 35 to 45 minutes or until done.

Store mix in a closed jar in the refrigerator.



Cooking Chicken
Quotes
Diabetic Meals

Chicken Recipes - Rustic Tortilla Soup

Rustic Tortilla Soup

Corn tortilla chips, about 4 large handfuls or more
2 cups grated Cheddar cheese
1 cup cooked chicken meat, shredded
2 Roma tomatoes, coarsely chopped
1 ripe avocado, peeled and coarsely chopped
1 tablespoon olive oil
1/2 onion, sliced into thin rings
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 tablespoon ground red chili
2 cups chicken stock or canned low-sodium broth
2 limes, halved
2 green onions, green and white parts chopped
Fresh cilantro sprigs

Before cooking the soup, in each of 4 deep bowls placed a handful of
tortilla chips and 1/4 of each of the following ingredients in this
order: grated cheese, chicken, tomato and avocado.

Heat the olive oil in a large saucepan over medium heat. Add the
onion and cook until translucent. Add the garlic, cumin and chili,
and cook another two minutes. Pour in the chicken stock. When it is
boiling, squeeze in the juice from the limes.

Ladle the chicken broth and onions over the ingredients in each bowl.
Top with green onions and sprigs of fresh cilantro and serve
immediately, while passing additional chips on the side.

From "A Chicken in Every Pot"


Amarillo Globe-News - January 7, 2004

Funny Jokes
Chicken Recipes
Famous Quotes
Diabetic Recipes

Chicken Recipes - Basil Chicken Salad Recipe

Chicken Recipes - Basil Chicken Salad Recipe

1 Cup Cooked Chicken Breast, Cut into Chunks
1 Cup Cooked Rice
1/2 Cup Red Grapes, Sliced in Half
1/2 Cup No-Fat Mayonnaise (or similar product of your choice)
1/4 Cup Sweet Basil, Chopped
2 Tablespoons Chopped Sweet Onion
1/4 Teaspoon Coarsely Grind black Pepper
1/4 Cup Chopped Pecans

Combine all ingredients except pecans and chill thoroughly.

Add nuts just before serving. Recipe makes 4 servings.

Akumakann Recipes

Chicken Nugget Kabobs

Chicken Nugget Kabobs
Makes: 6 to 8 skewers

Ingredients:
1 to 1-1/4 lb. boneless skinless chicken breast halves, cut into 1-1/2 to 2-inch pieces
1 pkt. SHAKE 'N BAKE Crispy Chicken Nuggets Seasoned Coating Mix
KRAFT Cheese Cubes
Cherry tomatoes
Fresh or canned pineapple chunks
Wooden skewers

Directions:
MOISTEN chicken pieces with water. Shake off excess. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix. Place in ungreased or foil-lined 15x10x1-inch baking pan. BAKE at 400°F for 15 minutes or until cooked through.

ARRANGE cooked chicken nuggets, cheese cubes, tomatoes and pineapple chunks on wooden skewers. Serve with KRAFT Barbecue Sauce or KRAFT Ranch Dressing

Chicken Provencale

Chicken Provencale

Serves 4

The orange peel, fennel and tomatoes give this dish an international flair. Serve with cooked rice or Penne pasta

1 1/4 pounds tomatoes
1 tablespoon butter
1 pound skinless boneless chicken breasts, in 1/2-inch slices
3/4 teaspoon garlic cloves, crushed
1/4 cup fresh basil, chopped
1 teaspoon orange peel, grated
3/4 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon fresh ground black pepper
1/4 cup green onions, sliced

Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups, set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked.

Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper.

Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken, cook only until hot, about 1 minute.

--------------------------------------------------

Roasted Game Hens With Goat Cheese And Walnut Linguine

Roasted Game Hens With Goat Cheese And Walnut Linguine

Serves 4
Preparation Total 1:40

Ingredients:
4 each Rock Cornish Game Hens
3 tablespoons olive oil
1 onion, large, thinly slice
4 cloves garlic, thinly sliced
2/3 cup Madeira wine
1 yellow bell pepper, sliced julienne
1 bunch spinach, cleaned and sliced in 1/4 inch ribbons
1/2 pound linguine
3/4 pound goat cheese, crumbled
Salt and pepper, to taste
1 cup walnuts, toasted and chopped

Preheat your oven to 400 degrees.

Rub the hens with olive oil, or substitute bacon fat, until coated. Place them in an oven proof dish and roast for 30-40 minutes, until the hens are golden brown.

Allow the hens to cool until you can easily handle them.

Remove the meat from the bones and cut into bite-sized pieces. Set aside.

Bring 2 quarts of water to a boil and add the linguine. Cook until just tender.

While the pasta is cooking, sauté the onions and garlic in a little olive oil until soft but not browned.

Add the wine, reduce heat to medium and cook until the liquid has evaporated, about 10 minutes. Add the bell pepper and cook until tender.

Add the diced hen meat, toss to reheat but not to overcook the meat. Remove from heat.

Drain the pasta well and place it in a large bowl. Toss with the spinach ribbons. Add the hot hen mixture, along with the goat cheese to the pasta and toss.

Adjust the flavor with salt and pepper if necessary.

Portion onto 4 plates and garnish each with the walnuts. Serve immediately.

NOTE: You may substitute Poussins or boneless chicken breasts for the game hens in this recipe.

Chicken Recipes - Basic Fried Chicken Recipe

Basic Fried Chicken Recipe


Never fried a chicken? Well here's a nice simple recipe for you to
practice with!

2 1/2 lb cut up chicken pieces (you can buy pre-cut chicken at the
grocery store or cut up your own fryer chicken -- I like to buy a pkg
of drumsticks and a pkg of wings since everyone in my family fights
over those if I fry a whole chicken).
3/4 cup buttermilk
1 cup Flour
1 Tbsp Salt
1 ts Freshly ground pepper
Vegetable oil - to 1 1/2-in depth in your skillet

Arrange chicken pieces in a shallow dish and pour buttermilk over
them. Cover and let sit for 10 minutes. Turn all the pieces and let
sit another 10 minutes.

Combine flour, salt and pepper in large plastic bag. Drop in chicken
pieces one at a time and shake well to coat.

Heat oil in large 12-inch skillet over medium-high heat.

Add chicken pieces in a single layer (don't crowd). You'll have to do
a few batches.

Decrease heat to medium. Cook, uncovered until browned for about 15
minutes. Use tongs to turn. (wings take a bit less time than other
pieces do)

Cook, uncovered, until browned on underside, about 15 minutes more.

Layer a cookie sheet with two layers of paper towel and transfer
chicken to this to blot out the extra fat.

Now that you have the basic recipe, you can start adding spices you
like to the flour mixture to come up with your own secret recipe.

SAUCY MICROWAVE CHICKEN WINGS

SAUCY MICROWAVE CHICKEN WINGS Serves 4
To make an attractive presentation, try tucking the tip of
each wing under to form a triangle.
1/2 cup honey
1/4 cup soy sauce
2 tablespoons ketchup
1 small clove garlic, minced
16 chicken wings
In 12 x 8-inch microwave-safe utensil, combine all
ingredients except wings; turn wings in mixture. Cover
with wax paper. Microwave at MEDIUM-HIGH (70% power) 8
minutes per pound, turning wings over 3 to 4 times during
cooking.
Let stand, covered, 10 minutes.

Chicken Recipes Carnival of the Recipes

Chicken Recipes Carnival of the Recipes


This week we asked to do a special Recipe Carnival specifically themed for Chicken Recipes and did the paricipants ever come through. You can cook chicken all week long and won't run out of spectacular recipes. Give some of these a try and let us know what you think.

This edition of the Carnival of the Recipes is hosted at Chicken Recipes this week. Last week it was at World Famous Recipes and can be found here: Recipes

Thelly at Chicken Recipes submits
Roasted Game Hens with Cilantro Curry Butter



muse presents Simply, Superb Chicken posted at me-ander.






Christmas Recipes submits Chicken Scampi

Scott English presents Cheesy Baked Chicken with Spicy Mushrooms posted at The Scott English Show.

Recipes presents Thai-Spiced Roasted Chicken with Potatoes.


Bill at Famous Recipes presents Simple Chinese Chicken


Shawn Lea at Everything and Nothing presents Chicken 'n Dumpling Soup


Famous Recipes presents Cheesy Chicken Crescent Dish.


Chicken Recipes presents Chicken Waikiki Beach.


triticale at triticale - the wheat / rye guy presents Chicken Pizza.


Jennifer at Keewee's Corner presents Honey Mustard Chicken.


PipSqueak presents Quick Chop Suey posted at The Common Room.



Slow Cooker Recipes presents Cheesy Crockpot Chicken And Vegetables



Christine presents Honey Lemon Chicken posted at Morning Coffee & Afternoon Tea.



Riannan at Riannan's World - In the Headlights presents Chicken Francaise.



Diabetic Recipes presents Diabetic Recipes Chicken Skillet Olé.



Recipes presents Chicken Recipes.



Kathy Maister presents Chicken Parmesan posted at Kathy Maister's startcooking.com.



Chicken Recipes presents Beer Butt Chicken.



Smarter Dollar Recipes presents Crock Pot King Ranch Chicken Casserole.



Presented below are some recipes that were submitted and were not Chicken Recipes.



Steve Bainbridge presents Rack of Venison Stuffed with Sausage and Apples; Porcini and Truffle Sauce; Quasi-Homemade Truffle Risotto posted at Professor Bainbridge on Wine.



cehwiedel presents Wheatless Christmas Blossom Cookies posted at Kneadle Work.



Gus Van Horn presents Spaghetti Van Horn posted at Gus Van Horn.



Christine presents Chocolate Almond Candies for Christmas posted at Morning Coffee & Afternoon Tea.



John Palmer presents EclectEcon Orange Slice Bars posted at EclectEcon.



Firefly presents Queen of Tarts posted at Bioluminescence.



Amy Allen Clark presents Frugal Momma's Test Kitchen: Homemade Microwave Popcorn & Caramel Corn posted at Amy Allen Clark.



Michelle presents scribbit: Baked Brie with Honey Garlic Sauce Motherhood in Alaska posted at scribbit.



Julie Bonner presents Hot Fudge Cake posted at Chocolate Recipes I Love.



Joe Caterisano presents Pumpkin Pie Squares posted at Joe Caterisano.




Next week The Carnival of the Recipes will be hosted at The Common Room and will be dedicated to Recipes for Chicken.


Submit your favorite chicken recipes and tips and tricks for cooking chicken. Chicken Breast Recipes, Whole Chicken Recipes, Chicken Wings, whatever your chicken specialty is, submit it to the Carnival of the Recipes next week.

You can send recipes or links to recipe.carnival@gmail.com by noon CST on Saturday.

For a line-up of future Carnivals, visit our Carnival of the Recipes page on Blog Carnival.

(You can also review all past Carnival of the Recipes there too.)


You can submit to the next Carnival of the Recipes using this form

The TTLB ÜberCarnival

Blog Food Weblogs Weblog Blogs Recipes Food and Drink Cooking Recipe poultry Chicken Recipes Cook Chickens Chicken Food Blogs chicken soup recipes cooking recipes Chicken recipe cooking chicken poultry recipes


Blog Food Weblogs Weblog Blogs Recipes Food and Drink Cooking Recipe poultry Chicken Recipes Cook Chickens Chicken Food Blogs Food Blog chicken soup recipes cooking recipes Chicken recipe cooking chicken poultry recipes

Share Chicken Recipes with Thelly, Christen, Bill, Kathee, Sandra, and others:

Chicken Recipes Mailing List

Blog of the Day Award for Chicken Recipes

Blog of the Day Award for Chicken Recipes

Chicken Recipes has won a Blog of the Day Award.



Nominate the next winner by visiting and commenting at

"http://blogofthedayawards.blogspot.com/

Chicken Recipes - CROCKPOT CHICKEN AND GRAVY

CROCKPOT CHICKEN AND GRAVY

Chicken Recipes

Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
Approx. 6 stalks celery
½ pkg baby carrots
1 can cream of chicken soup
1 pkg dry onion soup mix

Place the vegetables on the bottom of the crock pot. Brown the chicken breasts in PAM or vegetable spray. Place over the vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with the dry onion soup mix. Do not add water.
Cover and cook all day on low, or 6 hours on high

Chicken Recipes - Crockpot Recipes - Crockpot Chicken Tetrazzini

Chicken Recipes - Crockpot Chicken Tetrazzini

Crockpot Recipes

3 cups water
4 chicken bouillon cubes
1 jar sliced mushrooms,drained
1 can Cream of Chicken or Cream of Mushroom Soup
2 cups cooked, cubed chicken or turkey
7 oz. uncooked vermicelli or angel hair pasta, broken into 2" pieces

Put all ingredients in crockpot EXCEPT pasta. Stir. Cover and cook on high for 3 hours or on low all day. Add pasta, stir, cover, cut pot off and let sit with lid on for 1 hour. Stir and serve.

Chicken Recipes - Apricot Chicken

Apricot Chicken

Skinned chicken thighs (enough for your family)
1 pound mushrooms -- cleaned, halved vertically
1 large onion -- cut into large chunks
2 large carrots -- sliced
1 celery rib (with leaves) -- sliced
Apricots -- dried
1 package onion soup
Apricot nectar -- (to cover)

Place chicken pieces on bottom of crockpot. Sprinkle
with the dried soup. Cover chicken with the nectar.
Place veggies and dried apricots to taste on top. Cook
for 6-7 hours on low.

Roasted Game Hens with Cilantro Curry Butter

Roasted Game Hens with Cilantro Curry Butter

Ingredients:

1/3 cup fresh cilantro, chopped
5 tbsp. butter, melted
3 tbsp. honey
1 tbsp. lemon peel, grated
1 tbsp. orange peel, grated
2 tsp. curry powder
1 tsp. ground ginger
2 large oranges, cut into 4 thick rounds
4 Cornish game hens, about 1-1/4 pound each
Salt and pepper

Procedure:

Preheat your oven to 375 degrees.

Mix the cilantro, butter, honey, lemon and orange peel, curry powder and ginger in a bowl and whisk to incorporate.

Place the four orange slices on the bottom of a roasting pan and top with the game hens. Season with salt and pepper.

Rub half of the cilantro curry butter onto the birds and roast until hens have reached an internal temperature of 165 degrees.

Check temperature by inserting a meat thermometer into the thickest part of the thigh. Baste every 15 minutes with remaining butter.

Chicken Waikiki Beach

Chicken Waikiki Beach

Ingredients:

2 Smart Chicken legs and 2 bone-in Smart Chicken breasts
1/2 cup flour
1/3 cup vegetable oil
1 tsp. Salt
1/4 tsp. Pepper

Sauce:

1 can (1lb 4 oz.) sliced pineapple
1 cup sugar
2 Tbsp. Cornstarch
3/4 cup cider vinegar
1 Tbsp. soy sauce
1/4 tsp. Ginger
1 chicken bouillon cube
1 large green pepper (cut crosswise 1/4" circles).

Preparation:

Preheat oven to 350 Degrees.

Wash chicken, pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides.

Remove as pieces brown to shallow roasting pan, arranging pieces skin side up.

Sprinkle with salt and pepper.

Sauce: drain pineapple, pouring syrup into 2 cup measuring cup. Add enough water to make 1-1/4 cups liquid.

In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boil, stirring constantly.

Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple slices and green pepper, bake 30 minutes longer, or until chicken is tender.

Serve with fluffy white rice.
Serves: 4

Beer Butt Chicken

Beer Butt Chicken!

You've heard of it, well now you actually see the recipe. I've actually made a version of this recipe, but I coated the outside of the bird with a little olive oil to keep the skin moist.

Ingredients:

One whole chicken
One can beer
Salt and pepper
Garlic powder to taste.

Preparation:

Wash and pat dry chicken. Season chicken inside and out. Open the can of beer. Have a couple sips of beer and place chicken over beer can.

Cooking Instructions:

Prepare grill for medium-high heat. Place the "Stuffed" chicken on the grill and arrange the legs to hold chicken upright, and close lid.

(Note: this recipe works best on a charcoal kettle grill using indirect heat.)

Cook for approximately 1 hour. Remove can and let stand 5 minutes before carving.
Serves: 2 -3

General Tso's Chicken

General Tso's Chicken

Ingredients:

1-1/2 lbs. chicken, boneless, 3/4 inch cubes
1 egg
1 cup flour
Oil for frying
3/4 cup water
3 tbsp. soy sauce
3 tbsp. corn starch
2 tbsp. white vinegar
3 tbsp. Mirin, Sweet Rice Wine
3 tbsp. sugar
1 tsp. Hoisin sauce
2 tbsp. chili paste with garlic
10 black peppercorns
1 tbsp. oil for veggie stir fry
2 cloves garlic, minced
1 tsp. fresh ginger root, shredded
5 stalks bok choy, sliced against the grain
1 green bell pepper, seeded and cut into short strips
1red bell pepper, seeded and cut into short strips

Procedure:

Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside.

In a bowl combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste and peppercorns. NOTE: If you desire a saucier GTC, increase the sauce ingredients by half.

Heat the tbsp. of oil in a wok or large skillet and add the garlic and ginger. Stir-Fry for a few moments and add the bok choy and peppers.

Stir-Fry for only a minute, undercooking the veggies.

Add the sauce and stir until thickened then add the chicken to heat through and coat.

Serve on or with rice on the side.