tag: chicken |
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1
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| yield: | 1 Servings |
| directions: | Put a cup of flour seasoned with salt and pepper in a large, brown grocery bag. Then put the chicken pieces in a few at a time and shake vigorously to.. |
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1
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| yield: | 4 Servings |
| directions: | Cover chicken with mixture of water and salt. Chill in bowl for at least 1 hr. Whirl herbs; onion powder, seasoned salt,instant chicken broth, and pep.. |
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1
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| yield: | 2 Servings |
| directions: | Drain the jalapenos, reserving the juice. Remove seeds from the peppers.
Grind the jalapenos along with some of the juice in a blender or food proces.. |
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1
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| yield: | 1 Servings |
| directions: | 1) Wash chicken thoroughly and cut into chunks. Drain.
2) Mash yellowish bean cheese and mix well with chicken chunks, then put in seasonings and mar.. |
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1
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| yield: | 4 Servings |
| directions: | Rinse and dry chicken pieces. Melt the butter in a large skillet. Place the chicken pieces in the skillet and fry slowly until they are evenly browned.. |
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1
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| yield: | 100 Servings |
| directions: | TEMPERATURE: 325 F. DEEP FAT
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PE.. |
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1
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| yield: | 2 Servings |
| directions: | This fragrant, wonderful version of fried chicken serves two to three people, but quantities can be adjusted to serve more. Adapted from Thai Cooking .. |
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1
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| yield: | 8 Servings |
| directions: | Dredge or shake chicken in flour, salt and pepper. Heat oil in chicken fryer or large heavy skillet (1 1/2 inches deep) until hot. Fry chicken until g.. |
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1
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| yield: | 10 Servings |
| directions: | Rinse chicken well-remove skin. In flat pan, mix together flour, salt, pepper; roll chicken pcs. in the flour. Heat oil over med. high heat in lge. sk.. |
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1
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| yield: | 4 Servings |
| directions: | These are suggested vegetable combinations for use with "Basic Stir-Fried Chicken #1/#2" recipes.
From , ISBN 0.. |
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1
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| yield: | 6 Servings |
| directions: | These are suggested vegetable combinations for use with "Basic Stir-Fried Cooked Chicken".
From , ISBN 0-517-65.. |
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1
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| yield: | 4 Servings |
| directions: | 1. Slice celery stalks thin. Mince scallions. Place both in a saucepan.
2. Add sherry, soy sauce, oil and stock; bring slowly to a boil.
3. Add deep.. |
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1
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| yield: | 4 Servings |
| directions: | Heat margerine in rectangular pan, 13x9x2 inches, in 375F oven until melted. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Pla.. |
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1
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| yield: | 4 Servings |
| directions: | In a mixing bowl combine all ingredients except chicken and vegetable oil spray. Rinse chicken (do not pat dry); coat chicken evenly on all sides with.. |
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1
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| yield: | 4 Servings |
| directions: | 1. Skin and bone chicken; cut in 1-inch cubes.
2. Blend flour, water and salt to a batter. Dip chicken in batter to coat.
3. Heat oil. Add chicken a.. |
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1
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| yield: | 4 Servings |
| directions: | 1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, e.. |
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1
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| yield: | 6 Servings |
| directions: | 1. Blanch and toast walnuts.
2. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, salt and egg white. Add to chicken and toss to coat.
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1
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| yield: | 1 servings |
| directions: | Dredge chicken in flour. Heat skillet with vegetable oil. Fry chicken on each side for 8 - 10 minutes until chicken reaches 165 degrees F. Remove chic.. |
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1
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| yield: | 4 Servings |
| directions: | Coat the pieces of chicken with flour and seasonings. Melt the fat in a frying pan and brown the chicken. Add water, cover and cook slowly until the c.. |
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1
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| yield: | 4 Servings |
| directions: | Rather suspiciously, this dish was also know as fried chicken al la Mexicaine. The old-fashioned tomato sauce does not taste much like the tomato sauc.. |
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1
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| yield: | 100 Servings |
| directions: | PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 350 F. DEEP FAT
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. DIP CHI.. |
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chicken: << earlier next >> |
