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Lodi__
  • Rank:TAE Member
  • Score:1636
  • Posts:1508
  • From:USA
  • Register:01/11/2009 11:45 PM

Date Posted:12/02/2009 2:52 AMCopy HTML

These recipes will be main dishes containing chicken or chicken casseroles.

Since I mainly fix meals for my husband and I, there is only 2 of us, whenever a recipe says use a whole chicken, I only use 2 breast halves.  If it has a topping (like breadcrumbs) I'll cut that and the butter in half and I'll use the rest of the ingredients.  This is only meals for 4.  If it says that it will serve 8, I cut the recipe in half.  Sometimes (if it's for 8), I will make the whole thing and put half of it in an 11x7 (or 2 quart baking dish).  Then I'll know that the main dish is already fixed and ready to cook, and the other half will go in the same size baking dish and I'll freeze it.  I, sometimes will also cut the main dishes that serve 6 in half.
Just thought I'd tell you.
Lodi__ Share to: Facebook Twitter MSN linkedin google yahoo #1
  • Rank:TAE Member
  • Score:1636
  • Posts:1508
  • From:USA
  • Register:01/11/2009 11:45 PM

Re:Chicken

Date Posted:12/02/2009 2:55 AMCopy HTML

Artichoke Chicken

 

Ingredients

  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 1 pinch garlic pepper
  • 4 skinless, boneless chicken breast halves

Directions

1.  Preheat oven to 375 degrees F (190 degrees C).

2.  In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.

3.  Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

 

SERVES 4

Yazmine88 Share to: Facebook Twitter MSN linkedin google yahoo #2
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  • From:USA
  • Register:07/16/2008 6:51 PM

Re:Chicken

Date Posted:12/02/2009 2:57 AMCopy HTML

 Hey Lodi!! This sounds delicious...Thanks!
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Lodi__ Share to: Facebook Twitter MSN linkedin google yahoo #3
  • Rank:TAE Member
  • Score:1636
  • Posts:1508
  • From:USA
  • Register:01/11/2009 11:45 PM

Re:Chicken

Date Posted:12/02/2009 3:00 AMCopy HTML

Bacon Chicken and Dumplings

 

Ingredients

  • 3 slices bacon
  • 3 large potatoes, peeled and diced
  • 1 onion, diced
  • 4 skinless, boneless chicken breast halves - diced
  • 3 cups chicken broth
  • 1 teaspoon poultry seasoning
  • salt and pepper to taste
  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed
  • 3 cups half-and-half
  • 1 1/2 cups biscuit mix
  • 1 cup milk

Directions

1.  Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.

2.  Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.

3.  Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

SERVES 8

Lodi__ Share to: Facebook Twitter MSN linkedin google yahoo #4
  • Rank:TAE Member
  • Score:1636
  • Posts:1508
  • From:USA
  • Register:01/11/2009 11:45 PM

Re:Chicken

Date Posted:12/02/2009 3:03 AMCopy HTML

Thank  You Yazmine, I really appreciate hearing something said like that.
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