What are some good thanksgiving recipes?

what are some good sites


for some nice thanksgiving recipes





this is me and my bfs first thanksgiving together


so i want to impress him


he already knows i can cook


but i want everyone to taste some good food





thanksWhat are some good thanksgiving recipes?
http://allrecipes.com its a really great site!!What are some good thanksgiving recipes?
Romantic Homestyle Turkey








INGREDIENTS





* 1 (12 pound) whole turkey


* 6 tablespoons butter, divided


* 4 cups warm water


* 3 tablespoons chicken bouillon


* 2 tablespoons dried parsley


* 2 tablespoons dried minced onion


* 2 tablespoons seasoning salt





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.


2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.


3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.


4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.








The World's Best Turkey








INGREDIENTS





* 1 (12 pound) whole turkey, neck and giblets removed


* 1/2 cup butter, cubed


* 2 apples, cored and halved


* 1 tablespoon garlic powder


* salt and pepper to taste


* 2/3 (750 milliliter) bottle champagne





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.


3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

















Pleasurable Roasted Turkey





INGREDIENTS





* 3/4 cup olive oil


* 3 tablespoons minced garlic


* 2 tablespoons chopped fresh rosemary


* 1 tablespoon chopped fresh basil


* 1 tablespoon Italian seasoning


* 1 teaspoon ground black pepper


* salt to taste


* 1 (12 pound) whole turkey





DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C).


2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.


3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.


4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.


5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).














Awesome Tangerine-Glazed Turkey








INGREDIENTS





* 3/4 cup unsalted butter, divided


* 3/4 cup canola oil


* 1 1/2 cups tangerine juice


* 1 (10 pound) whole turkey, neck and giblets reserved


* 2 1/4 cups sausage stuffing


* salt and pepper to taste


* 2 1/4 cups turkey stock


* 3 tablespoons all-purpose flour





DIRECTIONS





1. Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.


2. Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.


3. Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.


4. Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.


5. In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.























Hash Brown Bake








INGREDIENTS





* 7 cups water


* 2 (30 ounce) packages frozen Southern-style hash brown potatoes


* 2 (8 ounce) packages cream cheese, softened


* 4 eggs


* 2 teaspoons minced chives


* 1 1/4 teaspoons salt


* 1/2 teaspoon pepper


* 1/4 cup dry bread crumbs


* 1/4 cup grated Parmesan cheese


* 3 tablespoons butter, melted





DIRECTIONS





1. In a Dutch oven, bring water and potatoes to a boil. Reduce heat; cover and simmer until potatoes are tender, about 12 minutes. Drain. Place potatoes in a mixing bowl; beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper; mix well.


2. Divide potato mixture between two greased 2-qt. baking dishes. Combine bread crumbs, Parmesan cheese and butter; sprinkle over potatoes. Cover and refrigerate overnight.


3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or until top is browned and potatoes are heated through.

















INGREDIENTS





* 1 (16 ounce) package macaroni


* 4 hard-cooked eggs, chopped


* 1 (4 ounce) jar sliced pimento peppers, drained


* 1/2 cup chopped dill pickles


* 1/2 cup chopped white onion


* 1/2 cup chopped green bell pepper


* 1 (6 ounce) can pitted black olives


* 6 slices American processed cheese, cut into 1/2-inch piece


* 1 tablespoon cider vinegar


* 1 cup mayonnaise


* salt to taste


* ground black pepper to taste





DIRECTIONS





1. Cook macaroni in a large pot of boiling water until tender. Drain.


2. Blend the vinegar and mayonnaise thoroughly.


3. Combine noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Blend in the mayonnaise mixture. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.




















Honey Chicken








INGREDIENTS





* 3/4 cup orange juice


* 2 tablespoons fresh lemon juice


* 1/4 cup olive oil


* 1/2 cup honey


* 1 teaspoon salt


* 1/2 teaspoon ground black pepper


* 1 teaspoon curry powder


* 1/2 teaspoon paprika


* 4 skinless, boneless chicken breast halves





DIRECTIONS





1. To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.


2. Preheat oven to 350 degrees F (175 degrees C).


3. Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.


4. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.











Honeyed Chicken








NGREDIENTS





* 2 tablespoons butter or margarine, melted


* 2 tablespoons honey, warmed


* 1 tablespoon Dijon mustard


* 1/2 teaspoon curry powder


* 1 pound meaty bone-in chicken pieces





DIRECTIONS





1. In a bowl, combine the butter, honey, mustard and curry powder; set aside. Place chicken skin side down in a greased 8-in. baking dish; brush with sauce. Turn chicken skin side up; brush with sauce. Bake, uncovered, at 375 degrees F for 35-40 minutes or until chicken juices run clear, basting often.

















Hot Honey Chicken








INGREDIENTS





* 1/2 cup honey


* 1/4 cup hot pepper sauce


* 1 teaspoon ground black pepper


* 4 bone-in chicken breast halves, with skin





DIRECTIONS





1. Preheat an outdoor grill for high heat and lightly oil the grate.


2. In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.


3. Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.











Honey Chicken Stir-Fry








INGREDIENTS





* 1 pound boneless skinless chicken breasts, cut into 1 inch pieces


* 1 garlic clove, minced


* 3 teaspoons olive oil, divided


* 3 tablespoons honey


* 2 tablespoons reduced-sodium soy sauce


* 1/8 teaspoon salt


* 1/8 teaspoon pepper


* 1 (16 ounce) package frozen broccoli stir-fry vegetable blend


* 2 teaspoons cornstarch


* 1 tablespoon cold water


* 2 cups Hot cooked rice





DIRECTIONS





1. In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.


2. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.











Yummy Honey Chicken Kabobs








INGREDIENTS





* 1/4 cup vegetable oil


* 1/3 cup honey


* 1/3 cup soy sauce


* 1/4 teaspoon ground black pepper


* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes


* 2 cloves garlic


* 5 small onions, cut into 2 inch pieces


* 2 red bell peppers, cut into 2 inch pieces


* 12 skewers





DIRECTIONS





1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).


2. Preheat the grill for high heat.


3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.


4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.








Baked Asian-Style Honey Chicken














INGREDIENTS





* 1 (3 pound) whole chicken, cut into pieces


* 3 tablespoons chopped onion


* 2 tablespoons soy sauce


* 1 tablespoon minced fresh ginger root


* 1 teaspoon minced garlic


* 2 tablespoons honey


* 1/4 cup chopped green onions





DIRECTIONS





1. To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.


2. Preheat oven to 425 degrees F (220 degrees C).


3. Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

















Honey Curried Chicken








INGREDIENTS





* 18 cut up chicken pieces


* 1/4 cup prepared mustard


* 1 cup honey


* 3 tablespoons curry powder


* 2 (4.5 ounce) cans mushrooms, drained


* 1 (4.5 ounce) can mushrooms, drained, liquid reserved





DIRECTIONS





1. Preheat oven to 300 degrees F (150 degrees C).


2. Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.








Honey Grilled Chicken





INGREDIENTS





* 2 tablespoons butter or margarine


* 1 clove garlic, chopped


* 1/3 cup honey


* 1 tablespoon lemon juice


* 4 skinless, boneless chicken breast halves





DIRECTIONS





1. Preheat a grill for medium heat.


2. Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.


3. Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

















Honey Mustard Chicken





INGREDIENTS





* 1 (4 pound) whole chicken, cut into 8 pieces


* 1 teaspoon paprika


* 1/4 teaspoon ground black pepper


* 1/2 teaspoon curry powder


* 3 tablespoons prepared Dijon-style mustard


* 1/4 cup honey


* 2 tablespoons apricot jam





DIRECTIONS





1. Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.


2. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.


3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.











Honey-Glazed Chicken








INGREDIENTS





* 2/3 cup soy sauce


* 2/3 cup sherry or apple juice


* 2/3 cup honey


* 1/2 cup water


* 1 small onion, chopped


* 2 garlic cloves, minced


* 1/4 teaspoon ground ginger


* 2 broiler/fryer chickens (3 to 4 pounds), cut up





DIRECTIONS





1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2 hours. Place chicken and marinade in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 1 hour or until juices run clear. Drain marinade and serve with chicken.














Honey Barbecue Chicken








INGREDIENTS





* 1 (20 ounce) can pineapple chunks


* 4 (4 ounce) boneless, skinless chicken breast halves


* 1 teaspoon curry powder


* 1 tablespoon vegetable oil


* 1/2 cup chopped onion


* 1/2 cup chopped green pepper


* 1 (18 ounce) bottle honey barbecue sauce


* 2 cups Hot cooked rice





DIRECTIONS





1. Drain pineapple, reserving juice; set fruit and juice aside. Sprinkle chicken with curry powder. In a large skillet, brown chicken on both sides in oil over medium-high heat. Remove and keep warm.


2. In the same skillet, saute the onion, green pepper and pineapple until vegetables are tender and pineapple is golden brown. Stir in barbecue sauce and reserved pineapple juice. Return chicken to the pan. Cover and simmer for 15 minutes or until chicken juices run clear. Serve over rice.














Orange Honey Garlic Chicken








INGREDIENTS





* 1 (2 to 3 pound) whole chicken, cut into pieces


* 3 tablespoons soy sauce


* 2 tablespoons honey


* 1/4 cup orange juice


* 2 cloves crushed garlic


* 1/2 teaspoon dried oregano


* 1/4 teaspoon ground black pepper


* 1/2 teaspoon paprika





DIRECTIONS





1. To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.


2. Preheat oven to 350 degrees F (175 degrees C).


3. Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.














Curried Honey Mustard Chicken








INGREDIENTS





* 1/3 cup butter, melted


* 1/3 cup honey


* 1/4 cup Dijon-style prepared mustard


* 4 teaspoons curry powder


* 1 pinch ground cayenne pepper


* 4 skinless, boneless chicken breasts





DIRECTIONS





1. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.


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


3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

















Honey Mustard Grilled Chicken








INGREDIENTS





* 1/3 cup Dijon mustard


* 1/4 cup honey


* 2 tablespoons mayonnaise


* 1 teaspoon steak sauce


* 4 skinless, boneless chicken breast halves





DIRECTIONS





1. Preheat the grill for medium heat.


2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.


3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!











Honey Curried Roasted Chicken and Vegetables








INGREDIENTS





* 1 (3 pound) whole chicken


* 4 medium red potatoes, peeled and quartered


* 6 carrots, cut into 1/2 inch pieces


* 2/3 cup honey


* 1/3 cup Dijon mustard


* 3 tablespoons butter


* 2 tablespoons finely chopped onion


* 2 1/2 teaspoons curry powder


* 1/2 teaspoon salt


* 1/4 teaspoon red pepper flakes


* 1/4 teaspoon ground ginger


* 1/4 teaspoon finely chopped garlic


* 12 whole fresh mushrooms


* 2 apples, cored and quartered





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.


3. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.


4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.


5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).























Juicy Steak





Servings: 2





INGREDIENTS





* 1 tablespoon butter


* 1 (1/2 pound) frozen Delmonico (rib-eye) steak


* 1 tablespoon Worcestershire sauce, or to taste


* 1 teaspoon meat tenderizer


* 1 clove garlic, minced


* salt and black pepper to taste





DIRECTIONS





1. Preheat your oven's broiler. Spread half of the butter on top of the frozen steak. Pour Worcestershire sauce over, and sprinkle liberally with meat tenderizer, garlic, salt and pepper.


2. Place steak on a roasting pan. Broil for 6 to 8 minutes, remove steak from the oven, and flip over. Spread butter and season just like the other side. Return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness.

















Chicken Fried Steak








Servings: 4








INGREDIENTS





* 1 pound boneless beef top loin


* 2 cups shortening


* 1 egg, beaten


* 1 cup buttermilk


* salt and pepper to taste


* 1/4 teaspoon garlic powder


* 1 cup all-purpose flour


* 1/4 cup all-purpose flour


* 1 quart milk


* salt and pepper to taste





DIRECTIONS





1. Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.


2. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).


3. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.


4. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.


5. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

















Kicky Steak Strips with Rice








INGREDIENTS





* 1/2 cup Worcestershire sauce


* 2 tablespoons yellow mustard


* 1 pound top sirloin steak, cut into thin strips


* 1 cup uncooked long-grain white rice


* 2 cups water


* 1 tablespoon olive oil


* 1/2 cup chopped sweet onion


* 2 cloves garlic, peeled and chopped


* 1 teaspoon pepper





DIRECTIONS





1. In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes.


2. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.


3. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.














Flank Steak with Garlic Wine Sauce








INGREDIENTS





* 1 medium head garlic


* 1 1/2 pounds flank steak


* salt to taste


* 2 teaspoons freshly ground black pepper


* 4 tablespoons butter


* 1/4 cup chopped green onions


* 1 cup dry red wine





DIRECTIONS





1. Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.


2. Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.


3. Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.


4. Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.











Teriyaki Steak








INGREDIENTS





* 2 pounds beef skirt steak


* 4 cloves garlic, minced


* 2 cups teriyaki sauce





DIRECTIONS





1. Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.


2. Preheat oven to broil OR preheat a barbecue grill.


3. When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.














Beer and Brown Sugar Steak Marinade





INGREDIENTS





* 2 (16 ounce) beef sirloin steaks


* 1/4 cup dark beer


* 2 tablespoons teriyaki sauce


* 2 tablespoons brown sugar


* 1/2 teaspoon seasoned salt


* 1/2 teaspoon black pepper


* 1/2 teaspoon garlic powder





DIRECTIONS





1. Preheat grill for high heat.


2. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.


3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.


4. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.











Savory Garlic Marinated Steaks








INGREDIENTS





* 1/2 cup balsamic vinegar


* 1/4 cup soy sauce


* 3 tablespoons minced garlic


* 2 tablespoons honey


* 2 tablespoons olive oil


* 2 teaspoons ground black pepper


* 1 teaspoon Worcestershire sauce


* 1 teaspoon onion powder


* 1/2 teaspoon salt


* 1/2 teaspoon liquid smoke flavoring


* 1 pinch cayenne pepper


* 2 (1/2 pound) rib-eye steaks





DIRECTIONS





1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.


2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.


3. Preheat grill for medium-high to high heat.


4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

















Barbequed Marinated Flank Steak





INGREDIENTS





* 1/4 cup soy sauce


* 3 tablespoons honey


* 2 tablespoons distilled white vinegar


* 1/2 teaspoon ground ginger


* 1/2 teaspoon garlic powder


* 1/2 cup vegetable oil


* 1 1/2 pounds flank steak





DIRECTIONS





1. In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.


2. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.


3. Preheat grill for high heat.


4. Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.














Slow Cooker Pepper Steak





INGREDIENTS





* 2 pounds beef sirloin, cut into 2 inch strips


* garlic powder to taste


* 3 tablespoons vegetable oil


* 1 cube beef bouillon


* 1/4 cup hot water


* 1 tablespoon cornstarch


* 1/2 cup chopped onion


* 2 large green bell peppers, roughly chopped


* 1 (14.5 ounce) can stewed tomatoes, with liquid


* 3 tablespoons soy sauce


* 1 teaspoon white sugar


* 1 teaspoon salt





DIRECTIONS





1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.


2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.


3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.





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Sirloin Steak with Garlic Butter








INGREDIENTS





* 1/2 cup butter


* 2 teaspoons garlic powder


* 4 cloves garlic, minced


* 4 pounds beef top sirloin steaks


* salt and pepper to taste





DIRECTIONS





1. Preheat an outdoor grill for high heat.


2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.


3. Sprinkle both sides of each steak with salt and pepper.


4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.























Country Fried Steak and Milk Gravy








INGREDIENTS





* 4 (4 ounce) cube steaks


* 1/2 teaspoon salt, divided


* 1 3/4 teaspoons ground black pepper, divided


* 1 cup all-purpose flour


* 2 eggs, lightly beaten


* 1/4 cup lard


* 1 cup milk





DIRECTIONS





1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.


2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.


3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.























Grilled Cheese Sandwich








INGREDIENTS





* 4 slices white bread


* 3 tablespoons butter, divided


* 2 slices Cheddar cheese





DIRECTIONS





1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.








Spicy Grilled Cheese Sandwich








INGREDIENTS





* 2 tablespoons butter or margarine


* 4 slices white bread


* 2 slices American cheese


* 1 roma (plum) tomato, thinly sliced


* 1/4 small onion, chopped


* 1 jalapeno pepper, chopped





DIRECTIONS





1. Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.








Italian Grilled Cheese Sandwiches





INGREDIENTS





* 1/4 cup unsalted butter


* 1/8 teaspoon garlic powder


* 12 slices white bread


* 1 teaspoon dried oregano


* 1 (8 ounce) package shredded mozzarella cheese


* 1 (24 ounce) jar vodka marinara sauce





DIRECTIONS





1. Preheat your oven's broiler.


2. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.


3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.


4. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.











Awesome Grilled Cheese Sandwiches








INGREDIENTS





* 18 slices bread


* 4 tablespoons butter


* 9 slices Cheddar cheese





DIRECTIONS





1. Preheat oven to 450 degrees F (230 degrees C).


2. Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.


3. Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.











Grilled Cheese and Peanut Butter Sandwich








INGREDIENTS





* 2 slices bread


* 2 tablespoons peanut butter


* 1 slice Cheddar cheese


* 2 teaspoons butter or margarine





DIRECTIONS





1. Heat a skillet over medium heat. Spread peanut butter on one slice of bread, lay a slice of cheese over the peanut butter, and top with the remaining slice of bread. Spread butter on the outer sides of the sandwich, and place in the hot skillet. Fry on each side until golden brown and cheese is melted, 3 to 5 minutes.











Monte Cristo Sandwiches








INGREDIENTS





* 3 eggs, beaten


* 1 1/2 cups milk


* 1/2 teaspoon ground cinnamon


* 1/2 teaspoon ground nutmeg


* 8 slices French bread


* 8 ounces honey ham, chopped


* 8 ounces smoked turkey breast, chopped


* 24 slices Swiss cheese





DIRECTIONS





1. In a large bowl, beat together eggs and milk. Stir in cinnamon and nutmeg.


2. Heat a non-stick skillet to medium heat. Dip the bread slices in the egg mixture, place in the skillet and cook until lightly brown on both sides.


3. Remove bread from skillet. Layer four slices of bread with a slice of Swiss cheese, ham, Swiss cheese, turkey and Swiss cheese again. Cover with remaining four bread slices. Return sandwiches to skillet; grill until cheese has melted and bread has browned. Serve hot.














French Toast and Spam Sandwiches





INGREDIENTS





* 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)


* 5 eggs


* 1/2 cup milk


* 8 slices white bread





DIRECTIONS





1. Cut meat into 8 slices. Cook in a large skillet until browned on both sides. Remove from skillet, and keep warm.


2. In a shallow dish, beat eggs and milk together. Dip bread quickly in egg mixture, coating both sides. Fry two at a time in skillet until done on both sides. Wrap one piece of meat with one slice of French toast.











Crunchy Cheese Sandwiches








INGREDIENTS





* 1 small onion, finely chopped


* 1 medium tomato, diced


* 1 stalk celery, chopped


* 1 green bell pepper, finely chopped


* 1 cup shredded Cheddar cheese


* 1/4 teaspoon chili powder


* 1/4 teaspoon salt


* 4 slices white bread





DIRECTIONS





1. Preheat your oven's broiler.


2. In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.


3. Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.














Roasted Red Pepper and Cheese Sandwich





INGREDIENTS





* 2 teaspoons mayonnaise


* 1/2 teaspoon Ranch dressing


* 2 (1 inch thick) slices French bread


* 1 slice smoked fontina cheese


* 1 slice Havarti cheese


* 1/4 cup jarred roasted red pepper, drained and chopped


* 1 pepperoncini, sliced


* 3 slices dill pickle


* 1 leaf leaf lettuce





DIRECTIONS





1. Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.
































Enjoy your Egg Salads!





Here are some good recipes or some side dished with egg salads.!





EnjoY!


Source(s):





Egg Salad I





INGREDIENTS





* 8 eggs


* 1 tablespoon mayonnaise


* 2 tablespoons prepared Dijon-style mustard


* 1 teaspoon dried dill weed


* 1 teaspoon paprika


* 1/2 red onion, minced


* salt and pepper to taste





DIRECTIONS





1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.


2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.


3. Serve on bread as a sandwich or over crisp lettuce as a salad.

















Egg Salad Sandwiches





INGREDIENTS





* 8 hard-cooked eggs, diced


* 1 cup mayonnaise


* 1/4 cup dried onion flakes


* 1/2 teaspoon salt


* 1 teaspoon mustard powder


* 1/4 teaspoon garlic powder


* 1/4 teaspoon black pepper


* 1 teaspoon dill weed


* 8 slices white bread





DIRECTIONS





1. In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.





Note





If using promptly, begin by placing onion flakes in a small bowl and adding 1/4 cup hot water. Let sit 10 minutes, or until soft. Drain and discard the water, then add the rest of the ingredients to the onion, blending well.











Egg Salad III








INGREDIENTS





* 8 eggs


* 1/2 cup mayonnaise


* 1 teaspoon ground black pepper


* 1/4 teaspoon paprika


* 2 tablespoons chopped pimento-stuffed green olives





DIRECTIONS





1. Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.


2. In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.











Almost Eggless Egg Salad


.





INGREDIENTS





* 2 tablespoons mayonnaise


* 1 tablespoon sweet pickle relish


* 1 teaspoon distilled white vinegar


* 1 teaspoon prepared mustard


* 1 teaspoon white sugar


* 1/2 teaspoon ground turmeric


* 1/4 teaspoon dried dill weed


* 1 tablespoon dried parsley


* 1 pound firm tofu, sliced and well drained


* 1 tablespoon minced onion


* 2 tablespoons minced celery


* salt to taste


* ground black pepper to taste





DIRECTIONS





1. In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.


2. Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.











Green Onion Salad





INGREDIENTS





* 3 bunches green onions, chopped


* 2 hard-cooked eggs, peeled and chopped


* 1 cup mayonnaise


* 1 (4 ounce) packet saltine crackers, crushed





DIRECTIONS





1. Toss together the green onions and hard-cooked eggs until blended. Stir in the mayonnaise. Carefully stir in the crackers until well coated. Serve immediately so the crackers do not get soggy.











Southern Potato Salad








INGREDIENTS





* 4 potatoes


* 4 eggs


* 1/2 stalk celery, chopped


* 1/4 cup sweet relish


* 1 clove garlic, minced


* 2 tablespoons prepared mustard


* 1/2 cup mayonnaise


* salt and pepper to taste





DIRECTIONS





1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.


2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.


3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.











Egg Rice Salad








servings: 6





INGREDIENTS





* 1-1/2 cups cooked rice, room temperature


* 3 hard-cooked egg, chopped


* 3/4 cup chopped celery


* 3 green onion, chopped


* 1/4 cup and 2 tablespoons mayonnaise


* 3 tablespoons sweet pickle relish


* 3 pinches salt and pepper to taste


* 18 leaves Lettuce Leaves





DIRECTIONS





1. In a bowl, combine the rice, egg, celery and onion. In another bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.














Red Skinned Potato Salad(best rated)








INGREDIENTS





* 2 pounds clean, scrubbed new red potatoes


* 6 eggs


* 1 pound bacon


* 1 onion, finely chopped


* 1 stalk celery, finely chopped


* 2 cups mayonnaise


* salt and pepper to taste





DIRECTIONS





1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.


2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.


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


4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour




















Garlic Chicken Fried Chicken








INGREDIENTS





* 2 teaspoons garlic powder, or to taste


* 1 teaspoon ground black pepper


* 1 teaspoon salt


* 1 teaspoon paprika


* 1/2 cup seasoned bread crumbs


* 1 cup all-purpose flour


* 1/2 cup milk


* 1 egg


* 4 skinless, boneless chicken breast halves - pounded thin


* 1 cup oil for frying, or as needed





DIRECTIONS





1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.


2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.


3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

















Chicken Fried Chicken








INGREDIENTS





* 30 saltine crackers


* 2 tablespoons all-purpose flour


* 2 tablespoons dry potato flakes


* 1 teaspoon seasoned salt


* 1/2 teaspoon ground black pepper


* 1 egg


* 1/4 cup vegetable oil


* 6 skinless, boneless chicken breast halves





DIRECTIONS





1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.


2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.


3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.


4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.














April's Chicken Fried Rice





INGREDIENTS





* 2 cups uncooked white rice


* 1 tablespoon butter


* 2 skinless, boneless chicken breast halves - cubed


* salt to taste


* 2 eggs, beaten


* 3/4 cup sliced mushrooms


* 2 green onions, chopped


* 1 tablespoon soy sauce, or to taste





DIRECTIONS





1. In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


2. Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.


3. Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.


4. In a separate skillet, scramble eggs.


5. To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.











Southern Fried Chicken








INGREDIENTS





* 1 (3 pound) whole chicken, cut into pieces


* 1 cup all-purpose flour


* salt to taste


* ground black pepper to taste


* 1 teaspoon paprika


* 1 quart vegetable oil for frying





DIRECTIONS





1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.


2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.














Fried Chicken with Creamy Gravy











INGREDIENTS





* 1/2 cup milk


* 1 egg, beaten


* 1 cup all-purpose flour


* 2 teaspoons garlic salt


* 1 teaspoon paprika


* 1 teaspoon ground black pepper


* 1/4 teaspoon poultry seasoning


* 1 (4 pound) whole chicken, cut into pieces


* 3 cups vegetable oil


* 1 cup chicken broth


* 1 cup milk





DIRECTIONS





1. In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.


2. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.


3. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.














Honey Fried Chicken














INGREDIENTS





* 1 (4 pound) whole chicken, cut into pieces


* salt and pepper to taste


* 1/2 cup honey


* 1 tablespoon garlic powder


* 1 packet chicken bouillon granules


* 2 cups all-purpose flour


* 1 quart vegetable oil for frying





DIRECTIONS





1. Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.


2. In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.


3. Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.


4. Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.














Oven Fried Chicken II








INGREDIENTS





* 12 chicken thighs


* 3 eggs


* 1 cup all-purpose flour


* 1 cup Italian seasoned bread crumbs


* salt and pepper to taste


* 1 teaspoon paprika


* 1/2 cup vegetable oil





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.


3. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!


.











Deep South Fried Chicken














INGREDIENTS





* 1 cup shortening


* 2 cups all-purpose flour


* 1 teaspoon salt


* 1 teaspoon ground black pepper


* 1 (2 to 3 pound) whole chicken, cut into pieces





DIRECTIONS





1. Heat the shortening in a large, cast iron skillet over medium-high heat.


2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.


3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

















Chinese Chicken Fried Rice I








INGREDIENTS





* 1/2 tablespoon sesame oil


* 1 onion


* 1 1/2 pounds cooked, cubed chicken meat


* 2 tablespoons soy sauce


* 2 large carrots, diced


* 2 stalks celery, chopped


* 1 large red bell pepper, diced


* 3/4 cup fresh pea pods, halved


* 1/2 large green bell pepper, diced


* 6 cups cooked white rice


* 2 eggs


* 1/3 cup soy sauce





DIRECTIONS





1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.


2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.


3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.














Better Than Best Fried Chicken








INGREDIENTS





* 4 skinless, boneless chicken breast halves


* 1 (10.75 ounce) can condensed cream of chicken soup


* 1 egg


* seasoning salt to taste


* 1/2 cup all-purpose flour


* 1/2 cup cornstarch


* 1/2 teaspoon garlic powder


* 1/2 teaspoon paprika


* salt and pepper to taste


* 1 quart oil for frying





DIRECTIONS





1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.


2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).


3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.


4. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

















Southern Fried Chicken Salad











INGREDIENTS





* 1/2 cup yellow cornmeal


* 1/3 cup all-purpose flour


* 1/2 teaspoon salt


* 1/4 teaspoon ground black pepper


* 1/8 teaspoon cayenne pepper


* 1/2 cup buttermilk


* 2/3 cup vegetable oil


* 1 pound skinless, boneless chicken breast halves


* 2 cups cooked white rice


* 1/4 cup chopped red bell pepper


* 1/4 cup chopped green bell pepper


* 1/4 cup chopped red onion


* 1/2 head romaine lettuce - rinsed, dried and shredded


* 5 slices bacon


* 3 tablespoons apple cider vinegar


* 1 tablespoon honey


* 1/2 teaspoon Dijon mustard


* 1/2 teaspoon salt


* 1/4 teaspoon ground black pepper





DIRECTIONS





1. In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.


2. Pour buttermilk in a separate large bowl.


3. Heat the oil in a large, deep skillet over medium-high heat.


4. Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.


5. Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.


6. Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.


7. Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.

















Triple Dipped Fried Chicken








INGREDIENTS





* 3 cups all-purpose flour


* 1 1/2 tablespoons garlic salt


* 1 tablespoon ground black pepper


* 1 tablespoon paprika


* 1/2 teaspoon poultry seasoning


* 1 1/3 cups all-purpose flour


* 1 teaspoon salt


* 1/4 teaspoon ground black pepper


* 2 egg yolks, beaten


* 1 1/2 cups beer or water


* 1 quart vegetable oil for frying


* 1 (3 pound) whole chicken, cut into pieces





DIRECTIONS





1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.


2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.


3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.














Fried Curry Chicken














INGREDIENTS





* 1 1/2 cups plain yogurt


* 3 tablespoons lemon juice


* 3/4 teaspoon curry powder


* 3/4 teaspoon onion powder


* 3/4 teaspoon salt


* 3/4 teaspoon garlic powder


* 1 pound skinless, boneless chicken breast halves - cut into 1 inch strips


* 3/4 cup dry bread crumbs


* 1/4 cup all-purpose flour


* 1/2 cup unsalted butter





DIRECTIONS





1. In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.


2. In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.


3. Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.

















Roasted Garlic Teriyaki Fried Rice with Chicken








INGREDIENTS





* 1/2 pound boneless skinless chicken breasts


* 2 tablespoons vegetable oil


* 3 green onions and tops, chopped


* 1 carrot, julienned


* 1 egg, beaten


* 4 cups cold cooked rice


* 3 tablespoons Kikkoman Roasted Garlic Teriyaki Marinade %26amp; Sauce





DIRECTIONS





1. Cut chicken into thin strips.


2. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked.


3. Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through.


4. Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.














Crispy Rosemary Chicken and Fries














INGREDIENTS





* 8 chicken thighs


* 6 small red potatoes, quartered


* 1/2 cup extra-virgin olive oil, or as needed


* 1 tablespoon chopped fresh rosemary


* 1 1/2 teaspoons chopped fresh oregano


* 1 1/2 teaspoons garlic powder


* 1 pinch salt and pepper to taste





DIRECTIONS





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


2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.


3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.














Honey Lime Chicken Wings














INGREDIENTS





* 18 whole chicken wings, split


* 1/4 cup honey


* 2 tablespoons fresh lime juice


* 1 tablespoon grated lime zest


* 1 clove garlic, minced


* 1/4 teaspoon salt


* 1/4 teaspoon ground black pepper


* 1/2 cup all-purpose flour


* 2 quarts vegetable oil for frying





DIRECTIONS





1. In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.


2. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.


3. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.














Japanese Chicken Wings








INGREDIENTS





* 3 pounds chicken wings


* 1 egg, lightly beaten


* 1 cup all-purpose flour for coating


* 1 cup butter


* SAUCE


* 3 tablespoons soy sauce


* 3 tablespoons water


* 1 cup white sugar


* 1/2 cup white vinegar


* 1/2 teaspoon garlic powder, or to taste


* 1 teaspoon salt





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Cut wings in half, dip in egg and coat with flour.


3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.


4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.


5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.














Sweet and Sour Chicken I








INGREDIENTS





* 1 (8 ounce) can pineapple chunks, drained


* 2 green bell pepper, cut into 1 inch pieces


* 1/4 cup cornstarch


* 1 3/4 cups water


* 3/4 cup white sugar


* 1/2 cup distilled white vinegar


* 2 drops orange food color


* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes


* 2 1/4 cups self-rising flour


* 2 tablespoons vegetable oil


* 2 tablespoons cornstarch


* 1/2 teaspoon salt


* 1/4 teaspoon ground white pepper


* 1 egg


* 2 cups water


* 1 quart vegetable oil for frying





DIRECTIONS





1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.


2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.


3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.


4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.














Spicy Oven Fried Chicken








INGREDIENTS





* 1 cup buttermilk


* 1/4 cup hot pepper sauce


* 4 boneless, skinless chicken breast halves


* 1 cup dry bread crumbs


* 1/2 cup all-purpose flour


* 2 teaspoons onion powder


* 1 teaspoon cornstarch


* 1 teaspoon white sugar


* 1 teaspoon garlic salt


* 1 teaspoon salt


* 1 teaspoon pepper


* 1 teaspoon paprika


* 1/2 teaspoon cayenne pepper


* 2 tablespoons olive oil





DIRECTIONS





1. In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.


2. Preheat oven to 350 degrees F (175 degrees C).


3. In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.


4. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.


5. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.





Note





The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.














Chicken Fry





INGREDIENTS





* 2 tablespoons vegetable oil


* 1 pound skinless, boneless chicken breast halves


* 1 onion, sliced


* 1 teaspoon ginger garlic paste


* 2 green chile peppers, chopped


* 3 teaspoons ground coriander seed


* 1 teaspoon garam masala


* 1/2 teaspoon ground turmeric


* 1 teaspoon chili powder


* 1 pinch ground nutmeg


* 1 tablespoon fresh chopped cilantro, for garnish


* salt to taste





DIRECTIONS





1. Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.

















Mexican Chicken Corn Chowder





INGREDIENTS





* 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces


* 1/2 cup chopped onion


* 1 clove garlic, minced


* 3 tablespoons butter


* 2 cubes chicken bouillon


* 1 cup hot water


* 3/4 teaspoon ground cumin


* 2 cups half-and-half cream


* 2 cups shredded Monterey Jack cheese


* 1 (14.75 ounce) can cream-style corn


* 1 (4 ounce) can diced green chiles


* 1 dash hot pepper sauce


* 1 tomato, chopped


* 1/4 bunch fresh cilantro sprigs, for garnish





DIRECTIONS





1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.


2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.


3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

















Salsa Chicken





INGREDIENTS





* 4 skinless, boneless chicken breast halves


* 4 teaspoons taco seasoning mix


* 1 cup salsa


* 1 cup shredded Cheddar cheese


* 2 tablespoons sour cream





DIRECTIONS





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


2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.


3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.


4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

















Monterey Chicken with Potatoes





INGREDIENTS





* 6 medium red potatoes, cubed


* 1/2 cup butter, melted and divided


* 4 skinless, boneless chicken breast halves


* 1 tablespoon fresh lime juice


* 1 1/2 cups shredded Mexican blend cheese


* 1/4 cup chopped fresh cilantro


* 1/2 cup salsa


* 1 lime, cut into wedges





DIRECTIONS





1. Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.


2. Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.


3. Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.


4. Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

















Chicken Souiza Cornbread Bake





INGREDIENTS





* 1/2 cup margarine


* 1 onion, finely chopped


* 1 clove garlic, minced


* 1 (15.25 ounce) can whole kernel corn


* 1 (15 ounce) can cream-style corn


* 1/4 teaspoon salt


* 1/2 cup egg substitute


* 1 (8.5 ounce) package corn bread mix


* 2 1/3 cups chopped cooked chicken breast


* 2 tablespoons canned green chile peppers, chopped


* 1 (4 ounce) jar chopped mushrooms, drained


* 1 1/2 cups nonfat sour cream


* 1/4 teaspoon salt


* 1/4 teaspoon ground black pepper


* 1 (8 ounce) package Monterey Jack cheese, shredded





DIRECTIONS





1. Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.


2. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.


3. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.


4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.




















Chicken Chimi in the Oven.











INGREDIENTS





* 4 tablespoons olive oil, divided


* 1/2 cup chopped onion


* 2 cloves garlic, minced


* 2 cups salsa


* 3 tablespoons water


* 1/4 cup chili powder


* 1/2 teaspoon ground cumin


* 1/2 teaspoon ground cinnamon


* 1 pound cooked, shredded chicken breast meat


* 1 cup refried beans


* 6 (10 inch) flour tortillas





DIRECTIONS





1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.


2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.


3. Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.


4. Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.




















Chicken Enchilada Casserole II








INGREDIENTS





* 1 (16 ounce) container sour cream


* 1 (16 ounce) jar salsa


* 1 (10.75 ounce) can condensed cream of chicken soup


* 1/4 cup diced onion


* 1 (8 ounce) can chili beans, drained


* 6 (12 inch) flour tortillas, cut into strips


* 6 skinless, boneless chicken breast halves - cooked and shredded


* 4 cups shredded Cheddar cheese





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.


3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.


4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!














Salsa Chicken Rice Casserole(top rated)








INGREDIENTS





* 1 1/3 cups uncooked white rice


* 2 2/3 cups water


* 4 skinless, boneless chicken breast halves


* 2 cups shredded Monterey Jack cheese


* 2 cups shredded Cheddar cheese


* 1 (10.75 ounce) can condensed cream of chicken soup


* 1 (10.75 ounce) can condensed cream of mushroom soup


* 1 onion, chopped


* 1 1/2 cups mild salsa


* 4 cups cooked white rice





DIRECTIONS





1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.


2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.


3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.


4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.


5. Bake in preheated oven for about 40 minutes, or until bubbly.




















Cottage Cheese Chicken Enchiladas(top rated)





INGREDIENTS





* 1 tablespoon vegetable oil


* 2 skinless, boneless chicken breast halves - boiled and shredded


* 1/2 cup chopped onion


* 1 (7 ounce) can chopped green chile peppers


* 1 (1 ounce) package taco seasoning mix


* 1/2 cup sour cream


* 2 cups cottage cheese


* 1 teaspoon salt


* 1 pinch ground black pepper


* 12 (6 inch) corn tortillas


* 2 cups shredded Monterey Jack cheese


* 1 (10 ounce) can red enchilada sauce





DIRECTIONS





1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.


2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.


3. Preheat oven to 350 degrees F (175 degrees C).


4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.


5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

















Pico de Gallo Chicken Quesadillas(another top rated)





INGREDIENTS





* 2 tomatoes, diced


* 1 onion, finely chopped


* 2 limes, juiced


* 2 tablespoons chopped fresh cilantro


* 1 jalapeno pepper, seeded and minced


* 1 pinch salt and pepper to taste


* 2 tablespoons olive oil, divided


* 2 skinless, boneless chicken breast halves - cut into strips


* 1/2 onion, thinly sliced


* 1 green bell pepper, thinly sliced


* 2 cloves garlic, minced


* 4 (12 inch) flour tortillas


* 1 cup shredded Monterey Jack cheese


* 1/4 cup sour cream, for topping





DIRECTIONS





1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.


2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.


3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.


4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.














Cha Cha's White Chicken Chili(top rated)





INGREDIENTS





* 1 tablespoon vegetable oil


* 1 onion, chopped


* 3 cloves garlic, crushed


* 1 (4 ounce) can diced jalapeno peppers


* 1 (4 ounce) can chopped green chile peppers


* 2 teaspoons ground cumin


* 1 teaspoon dried oregano


* 1 teaspoon ground cayenne pepper


* 2 (14.5 ounce) cans chicken broth


* 3 cups chopped cooked chicken breast


* 3 (15 ounce) cans white beans


* 1 cup shredded Monterey Jack cheese





DIRECTIONS





1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.


2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

















Chicken Tortilla Soup I


(YUM)











INGREDIENTS





* 1 onion, chopped


* 3 cloves garlic, minced


* 1 tablespoon olive oil


* 2 teaspoons chili powder


* 1 teaspoon dried oregano


* 1 (28 ounce) can crushed tomatoes


* 1 (10.5 ounce) can condensed chicken broth


* 1 1/4 cups water


* 1 cup whole corn kernels, cooked


* 1 cup white hominy


* 1 (4 ounce) can chopped green chile peppers


* 1 (15 ounce) can black beans, rinsed and drained


* 1/4 cup chopped fresh cilantro


* 2 boneless chicken breast halves, cooked and cut into bite-sized pieces


* 2 cups crushed tortilla chips


* 1 sliced avocado


* 2 cups shredded Monterey Jack cheese


* 1/2 cup chopped green onions





DIRECTIONS





1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.


2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.


3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.














Slow Cooker Turkey Breast








SERVINGS 8





INGREDIENTS





* 1-1/3 (6 pound) bone-in turkey breast


* 1-1/3 (1 ounce) envelopes dry onion soup mix





DIRECTIONS





1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.











Slow Cooker Thanksgiving Turkey








INGREDIENTS





* 5 slices bacon


* 1 (5 1/2 pound) bone-in turkey breast, skin removed


* 1/2 teaspoon garlic pepper


* 1 (10.5 ounce) can turkey gravy


* 2 tablespoons all-purpose flour


* 1 tablespoon Worcestershire sauce


* 1 teaspoon dried sage





DIRECTIONS





1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.


2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.


3. Cover slow cooker, and cook turkey 8 hours on Low.














Perfect Turkey








INGREDIENTS





* 1 (18 pound) whole turkey, neck and giblets removed


* 2 cups kosher salt


* 1/2 cup butter, melted


* 2 large onions, peeled and chopped


* 4 carrots, peeled and chopped


* 4 stalks celery, chopped


* 2 sprigs fresh thyme


* 1 bay leaf


* 1 cup dry white wine





DIRECTIONS





1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.


2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.


3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.


4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.














Turkey Tetrazzini II








INGREDIENTS





* 1 (16 ounce) package uncooked spaghetti


* 1/2 cup butter


* 1/2 cup all-purpose flour


* 3 cups chicken broth


* 2 cups milk


* 1 2/3 cups grated Parmesan cheese


* 4 cups chopped cooked turkey





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.


2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.


3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.


4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.














Marinated Turkey for Two


Servings: 8





INGREDIENTS





* 4 pounds turkey breast tenderloins


* 6 cups pineapple juice


* 1-1/3 cups sugar


* 1 tablespoon salt


* 1/2 teaspoon pepper


* 1/2 teaspoon ground ginger


* 4 dashes ground cloves


* 4 dashes garlic powder





DIRECTIONS





1. Place the turkey in a shallow glass dish. Combine remaining ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. Pour the remaining marinade over turkey. Cover and refrigerate 4 hours or overnight. Drain and discard marinade. Place turkey in an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour reserved marinade over turkey. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 20-30 minutes longer or until no longer pink, basting twice. Slice and serve immediately.

















Homestyle Turkey, the Michigander Way (best rated)





INGREDIENTS





* 1 (12 pound) whole turkey


* 6 tablespoons butter, divided


* 4 cups warm water


* 3 tablespoons chicken bouillon


* 2 tablespoons dried parsley


* 2 tablespoons dried minced onion


* 2 tablespoons seasoning salt





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.


2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.


3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.


4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.














Easy Herb Roasted Turkey








INGREDIENTS





* 1 (12 pound) whole turkey


* 3/4 cup olive oil


* 2 tablespoons garlic powder


* 2 teaspoons dried basil


* 1 teaspoon ground sage


* 1 teaspoon salt


* 1/2 teaspoon black pepper


* 2 cups water





DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.


2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.


3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.














Awesome Tangerine-Glazed Turkey





INGREDIENTS





* 3/4 cup unsalted butter, divided


* 3/4 cup canola oil


* 1 1/2 cups tangerine juice


* 1 (10 pound) whole turkey, neck and giblets reserved


* 2 1/4 cups sausage stuffing


* salt and pepper to taste


* 2 1/4 cups turkey stock


* 3 tablespoons all-purpose flour





DIRECTIONS





1. Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.


2. Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.


3. Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.


4. Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.


5. In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.





Awesome Turkey Giblet Stock can be substituted for turkey stock to intensify the tangerine flavor of the gravy.











The World's Best Turkey








INGREDIENTS





* 1 (12 pound) whole turkey, neck and giblets removed


* 1/2 cup butter, cubed


* 2 apples, cored and halved


* 1 tablespoon garlic powder


* salt and pepper to taste


* 2/3 (750 milliliter) bottle champagne





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.


3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

















Rosemary Roasted Turkey








INGREDIENTS





* 3/4 cup olive oil


* 3 tablespoons minced garlic


* 2 tablespoons chopped fresh rosemary


* 1 tablespoon chopped fresh basil


* 1 tablespoon Italian seasoning


* 1 teaspoon ground black pepper


* salt to taste


* 1 (12 pound) whole turkey





DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C).


2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.


3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.


4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.


5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).





INGREDIENTS





* 3/4 cup olive oil


* 3 tablespoons minced garlic


* 2 tablespoons chopped fresh rosemary


* 1 tablespoon chopped fresh basil


* 1 tablespoon Italian seasoning


* 1 teaspoon ground black pepper


* salt to taste


* 1 (12 pound) whole turkey





DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C).


2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.


3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.


4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.


5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).











Pizza Dough


INGREDIENTS





* 3 cups all-purpose flour


* 1 (.25 ounce) package active dry yeast


* 2 tablespoons vegetable oil


* 1 teaspoon salt


* 1 tablespoon white sugar


* 1 cup warm water (110 degrees F/45 degrees C)





DIRECTIONS





1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.


2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.























Pizza Crust for Bread Machine








INGREDIENTS





* 1 1/4 cups warm water (110 degrees F/45 degrees C)


* 2 cups all-purpose flour


* 1 cup semolina flour


* 1/2 teaspoon white sugar


* 1 teaspoon salt


* 2 teaspoons olive oil


* 2 teaspoons active dry yeast





DIRECTIONS





1. Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.


2. Remove after rise cycle and use with your favorite pizza recipe.





Although making pizza is simple, there are few tricks that will help ease the process along.











Valentino's Pizza Crust








Servings:12





INGREDIENTS





* 1 cup warm water (110 degrees F/45 degrees C)


* 1 tablespoon white sugar


* 2 1/4 teaspoons active dry yeast


* 3 tablespoons olive oil


* 1 teaspoon salt


* 2 1/2 cups all-purpose flour





DIRECTIONS





1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.


2. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.





Although making pizza is simple, there are few tricks that will help ease the process along.




















The Best Pizza Crust








INGREDIENTS





* 1 1/4 teaspoons active dry yeast


* 2 cups bread flour


* 1 teaspoon salt


* 1 tablespoon white sugar


* 1 tablespoon nonfat dry milk powder


* 1 tablespoon margarine


* 1/3 cup warm water (110 degrees F/45 degrees C)





DIRECTIONS





1. Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.


2. Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.


3. Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.


4. Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.





Although making pizza is simple, there are few tricks that will help ease the process along.














Mexican Pizza








INGREDIENTS





* 2 (8 ounce) cans refrigerated crescent rolls


* 1 (8 ounce) package cream cheese, softened


* 1 cup sour cream


* 1 pound ground beef


* 1 (1.25 ounce) package taco seasoning


* 1 (2.25 ounce) can sliced ripe olives, drained


* 1 medium tomato, chopped


* 3/4 cup shredded Cheddar cheese


* 3/4 cup shredded mozzarella cheese


* 1 cup shredded lettuce





DIRECTIONS





1. Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.


2. Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.











Onion Brie Pizza








INGREDIENTS





* 6 medium sweet onions, thinly sliced


* 1/4 cup butter


* 1 (16 ounce) package hot roll mix


* 1 1/4 cups warm water (110 degrees to 115 degrees F)


* 2 tablespoons olive oil


* 8 ounces brie cheese, rind removed, cut into 1/2-inch pieces


* 1/3 cup sliced almonds





DIRECTIONS





1. In a large skillet, cook onions in butter over medium-low heat for 25 minutes or until golden brown, stirring occasionally. Meanwhile, prepare hot roll mix according to package directions, using the warm water and oil. Place dough in a greased bowl, turning once to grease top. Cover and let stand for 5 minutes.


2. Roll out dough to a 14-in. circle; transfer to a greased 14-in. pizza pan. Top with onions, Brie and almonds. Bake at 400 degrees F for 18-20 minutes or until golden brown. Let stand for 10 minutes before cutting.











Pronto Mini Pizzas








INGREDIENTS





* 2 pounds ground beef or turkey


* 2 cups sliced fresh mushrooms


* 1 cup chopped green pepper


* 1 cup chopped onion


* 4 garlic cloves, minced


* 2 (8 ounce) cans tomato sauce


* 2 teaspoons fennel seed


* 1 teaspoon salt


* 1 teaspoon dried oregano


* 8 pita breads


* 2 cups shredded mozzarella cheese





DIRECTIONS





1. In a skillet, cook the meat, mushroom, green pepper, onion and garlic until the meat is browned and the vegetables are tender; drain. Stir in tomato sauce, fennel, salt and oregano. Simmer for 1-2 minutes. meanwhile, warm pitas in microwave. Top each with meat mixture; sprinkle with cheese. Microwave or broil until cheese is melted. Cut into quarters.





Servings: 8














Pizza Roll-Ups


Servings: 16











INGREDIENTS





* 11 ounces ground beef


* 1-1/3 (8 ounce) cans tomato sauce


* 2/3 cup shredded mozzarella cheese


* 3/4 teaspoon dried oregano


* 2-3/4 (8 ounce) cans refrigerated crescent rolls





DIRECTIONS





1. In a skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add tomato sauce, mozzarella cheese and oregano; mix well. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375 degrees F for 15 minutes or until golden brown.




















Strawberry Pizza











INGREDIENTS





* 6 tablespoons butter or margarine, softened


* 1/2 cup sugar


* 1 egg


* 1/2 teaspoon vanilla extract


* 1/4 teaspoon almond extract


* 1 1/4 cups all-purpose flour


* 1/2 teaspoon baking powder


* 1/2 teaspoon salt


* FILLING:


* 1 (8 ounce) package cream cheese, softened


* 1/2 cup confectioners' sugar


* 2 cups sliced fresh strawberries


* 1 cup sugar


* 1/4 cup cornstarch


* 2 cups crushed fresh strawberries





DIRECTIONS





1. In a mixing bowl, cream butter and sugar for 2 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.


2. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.


3. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.


4. In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.














Pizza Snacks








INGREDIENTS





* 1/2 cup shredded Cheddar cheese


* 1/2 cup shredded mozzarella cheese


* 1 (4.5 ounce) jar sliced mushrooms, drained


* 1/3 cup chopped pepperoni


* 1/3 cup mayonnaise


* 1/4 cup chopped onion


* 3 tablespoons chopped ripe olives


* 5 English muffins, split





DIRECTIONS





1. In a bowl, combine the first seven ingredients; mix well. Spread over cut side of each muffin half. Cover and freeze for up to 2 months.





To use frozen snacks: Place on an ungreased baking sheet. Bake at 350 degrees F for 20 minutes or until cheese is melted.

















Homemade Pizza Supreme.








INGREDIENTS





* 1 (.25 ounce) package active dry yeast


* 2 cups warm water (110 degrees to 115 degrees)


* 3 tablespoons vegetable oil


* 1 1/2 teaspoons salt


* 4 cups all-purpose flour


* SAUCE:


* 2 (8 ounce) cans tomato sauce


* 1 1/2 teaspoons grated onion


* 1 teaspoon dried oregano


* 1/4 teaspoon salt


* 1/8 teaspoon pepper


* TOPPINGS:


* 4 cups shredded mozzarella cheese


* 4 ounces Canadian bacon, diced


* 1 (3.25 ounce) package sliced pepperoni


* 1 medium red bell pepper, sliced


* 1 medium green pepper, sliced


* 1 (2.25 ounce) can sliced ripe olives, drained


* 1 cup chopped onion


* 1 cup grated Parmesan cheese


* 1/2 cup minced fresh basil





DIRECTIONS





1. In a large mixing bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.


2. Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 375 degrees F for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.

















Tortilla Pizzas








INGREDIENTS





* 3/4 cup mayonnaise


* 1/2 cup grated Parmesan cheese


* 1/2 cup shredded mozzarella cheese


* 1/2 cup minced red onion


* 1/4 cup minced green bell pepper


* 1/4 cup minced sweet red pepper


* 3 garlic cloves, minced


* 2 teaspoons dried basil


* 1/4 teaspoon salt


* 1/8 teaspoon pepper


* 4 flour tortillas (7 inches)





DIRECTIONS





1. In a bowl, combine the first 10 ingredients; mix well. Place tortillas on greased baking sheets; spread with cheese mixture. Bake at 400 degrees F for 8-10 minutes or until golden. Cut into wedges.





Nutritional Analysis: One serving (prepared with reduced-fat mayonnaise, reduced-fat mozzarella and fat-free tortillas) equals 146 calories, 8 g fat (0 saturated fat), 16 mg cholesterol, 424 mg sodium, 16 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 meat.

















Pizza Swirls








INGREDIENTS





* 1 (.25 ounce) package active dry yeast


* 1 1/3 cups warm water (110 degrees to 115 degrees F)


* 1/4 cup vegetable oil


* 1/2 teaspoon sugar


* 1/2 teaspoon salt


* 3 3/4 cups all-purpose flour


* SAUCE:


* 1/4 cup chopped onion


* 2 garlic cloves, minced


* 1 (8 ounce) can tomato sauce


* 1/4 teaspoon dried basil


* TOPPINGS:


* 4 cups shredded mozzarella cheese, divided


* 2 (3 ounce) packages sliced pepperoni


* 1 (2.25 ounce) can chopped ripe olives, drained





DIRECTIONS





1. In a mixing bowl, dissolve yeast in warm water. Add oil, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; set aside.


2. For sauce, combine the onion and garlic in a microwave-safe dish. Cover and microwave on high for 1 minute. Add tomato sauce and basil; cover and cook at 50% power for 3 minutes or until bubbly. Spoon over crust to within 1/2-in. of edges. Sprinkle with 3 cups mozzarella cheese, pepperoni and olives.


3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into 12 slices. Place cut side down on a greased baking sheet. Sprinkle with remaining cheese. Bake at 400 degrees F for 15 minutes or until crust is golden and cheese is melted. Serve warm.

















Slumber Party Pizza








INGREDIENTS





* 1 (14 ounce) package pre-baked Italian bread shell crust


* 3 cups shredded cooked chicken


* 1 cup barbecue sauce


* 1 cup shredded mozzarella cheese


* 1/2 cup shredded Cheddar cheese


* 1 teaspoon Minced fresh parsley





DIRECTIONS





1. Place the crust on a 14-in. pizza pan. Combine the chicken and barbecue sauce; spread over crust. Sprinkle with cheeses. Bake at 450 degrees F for 8-10 minutes or until cheese is melted. Sprinkle with parsley.











Broiled Pizza Burgers








INGREDIENTS





* 1 pound ground beef


* 1 tablespoon chopped onion


* 2 teaspoons cornstarch


* 1 (14.5 ounce) can diced tomatoes, undrained


* 1 teaspoon dried oregano


* 1/4 teaspoon salt


* 1/4 teaspoon onion salt


* 10 slices American processed cheese


* 4 hamburger buns, split





DIRECTIONS





1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with cornstarch. Stir in the tomatoes, oregano, salt and onion salt. Cook, uncovered, for 5 minutes or until slightly thickened. Add six cheese slices; cook and stir until cheese is melted and blended.


2. Place hamburger buns cut side up on a baking sheet; spoon about 1/4 cup meat mixture onto each bun half. Cut remaining cheese slices in half diagonally; place over meat mixture. Broil 6-8 in. from the heat for 4 minutes or until cheese is melted.














Vidalia Onion Tomato Pizza








INGREDIENTS





* 1 (.25 ounce) package active dry yeast


* 1/2 teaspoon sugar


* 1 1/2 cups warm water (110 degrees to 115 degrees)


* 3 tablespoons olive or vegetable oil, divided


* 1/2 teaspoon salt


* 4 1/3 cups all-purpose flour


* 2 (15 ounce) cans pizza sauce, divided


* 2 large Vidalia or sweet onions, thinly sliced


* 4 medium tomatoes, thinly sliced


* 2 1/2 cups shredded mozzarella cheese


* 1 1/2 cups shredded Cheddar cheese





DIRECTIONS





1. In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons oil, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


2. Punch dough down. Turn onto a lightly floured surface; divide in half. Press dough onto the bottom and 1 in. up the sides of two greased 14-in. pizza pans. Spread 3/4 cup pizza sauce over each. Bake at 450 degrees F for 5 minutes. Meanwhile, in a skillet, saute onions in remaining oil until tender.


3. Arrange tomato slices over pizzas. Combine cheeses; sprinkle over tomatoes. Top with onions. Bake 10-15 minutes longer or until cheese is melted. Warm remaining pizza sauce; serve with pizza.

















Blue Cheese Appetizer Pizza





INGREDIENTS





* 1 (1 pound) loaf frozen bread dough, thawed


* 3 tablespoons olive oil


* 2 teaspoons dried basil


* 2 teaspoons dried oregano


* 1 teaspoon garlic powder


* 1 small red onion, thinly sliced, pulled into rings


* 2 plum tomatoes, chopped


* 1 cup shredded part-skim mozzarella cheese, divided


* 3 ounces crumbled blue cheese


* 2 tablespoons grated Parmesan cheese





DIRECTIONS





1. Divide bread dough in half. Press each portion onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes.


2. Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425 degrees F for 10 minutes. Arrange onion and tomatoes over crust; sprinkle with cheeses. Bake 8-10 minutes longer or until golden brown.





Nutritional Analysis: One serving (1 each) equals 118 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 228 mg sodium, 13 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.














Chicken Garlic Pizza








SErvings: 8





INGREDIENTS





* 1-1/3 skinless, boneless chicken breast half


* 2 tablespoons and 2 teaspoons butter or margarine, softened


* 2-3/4 cloves garlic, minced


* 2 tablespoons and 2 teaspoons chopped green onion


* 3/4 teaspoon dried basil


* 1-1/3 (10 ounce) cans refrigerated pizza crust dough


* 2-3/4 roma (plum) tomatoes, diced


* 2/3 cup chopped fresh cilantro


* 2/3 cup ricotta cheese


* 1/3 cup grated Parmesan cheese





DIRECTIONS





1. Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.


2. Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.


3. Preheat the oven to 350 degrees F (175 degrees C).


4. Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.


5. Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

















Gourmet Chicken Pizza (top rated pizza)








INGREDIENTS





* 2 skinless, boneless chicken breast halves


* 1 (10 ounce) can refrigerated pizza crust


* 1/2 cup Ranch-style salad dressing


* 1 cup shredded mozzarella cheese


* 1 cup shredded Cheddar cheese


* 1 cup chopped tomatoes


* 1/4 cup chopped green onions





DIRECTIONS





1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.


2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.


3. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.


4. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.














Sausage Breakfast Pizza








INGREDIENTS





* 1 (13.8 ounce) package refrigerated pizza crust dough


* 1 pound Bob Evans or Owens庐 Original Recipe Sausage Roll


* 8 ounces pre-sliced mushrooms


* 1 cup diced tomato


* 2 cups shredded pizza blend cheese


* 4 eggs





DIRECTIONS





1. Preheat oven to 400 degrees F. Unroll dough and press into a greased 9 x 13 inch baking dish, covering bottom of pan and 2 inches up sides of dish. Crumble and cook sausage and mushrooms in medium skillet until browned. Drain well on paper towels.


2. Spread sausage, mushrooms and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined. Pour over pizza. Bake 13 to 15 minutes or until eggs are set and crust is brown.

















Sausage French Bread Pizza








INGREDIENTS





* 1 pound Bob Evans or Owens庐 Original Recipe Sausage Roll


* 1 French baguette (about 20 inches long)


* 1/2 cup pizza sauce


* 1 cup shredded Italian style cheese


* 2 ounces sliced pepperoni





DIRECTIONS





1. Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice baguette in half lengthwise. Place halves on a baking sheet. Spread with sauce. Top with cheese, sausage and pepperoni. Bake for 5 minutes or until cheese is melted. Cut into 2 inch pieces.














Pizza Casserole II








INGREDIENTS





* 2 pounds ground beef


* 1 (1.3 ounce) envelope sloppy joe seasoning


* 2 (8.5 ounce) cans refrigerated crescent roll dough


* 1 cup shredded mozzarella cheese


* 1 cup shredded Cheddar cheese


* 1 (14 ounce) can pizza sauce





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Place the beef in a skillet over medium heat. Cook until evenly brown. Drain grease. Mix in sloppy joe seasoning.


3. Press 1 can of refrigerated crescent roll dough in the bottom of a 9x13 inch baking dish. Layer with ground beef. Sprinkle mozzarella cheese and Cheddar cheese over beef. Spread evenly with sauce. Top with remaining crescent roll dough.


4. Bake 40 minutes in the preheated oven, until top is golden brown.














Casino Night Mini Fruit Pizzas








INGREDIENTS





* 1 cup unsalted butter, softened


* 2 cups white sugar


* 2 eggs


* 1/2 teaspoon vanilla extract


* 4 cups all-purpose flour


* 1 tablespoon baking soda


* 1/4 teaspoon salt


* 1/4 cup buttermilk


* 1 (8 ounce) package cream cheese, at room temperature


* 1 cup frozen whipped topping, thawed


* 1 cup confectioners' sugar


* 1 pint strawberries, sliced from top to bottom


* 1 pint blueberries





DIRECTIONS





1. In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time until each is blended in. Stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture, alternating with the buttermilk, mixing just until blended. If the dough is really sticky, you may need more flour. Cover and refrigerate for 1 hour.


2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into squares and rectangles using a pizza cutter or knife. Place cookies about 2 inches apart on ungreased cookie sheets.


3. Bake for 6 to 8 minutes in the preheated oven, until the edges begin to brown lightly.


4. While the cookies are baking, make the frosting. In a medium bowl, beat the cream cheese and confectioners' sugar until soft and creamy. Stir in the whipped topping until well blended.


5. Spread a thin layer of the frosting onto each cookie. Make heart cards by placing strawberry slices onto the rectangular cookies, and dice by placing blueberries onto the square cookies. Refrigerate until serving, or serve immediately after frosting. They are best when served cold.




















Chicago-Style Pan Pizza








INGREDIENTS





* 1 (1 pound) loaf frozen bread dough, thawed


* 1 pound bulk Italian sausage


* 2 cups shredded mozzarella cheese


* 8 ounces sliced fresh mushrooms


* 1 small onion, chopped


* 2 teaspoons olive oil


* 1 (28 ounce) can diced tomatoes, drained


* 3/4 teaspoon dried oregano


* 1/2 teaspoon salt


* 1/4 teaspoon fennel seed


* 1/4 teaspoon garlic powder


* 1/2 cup freshly grated Parmesan cheese





DIRECTIONS





1. Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.


2. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.


3. Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.


4. Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

















New York Style Pizza








INGREDIENTS





* 1 teaspoon active dry yeast


* 2/3 cup warm water (110 degrees F/45 degrees C)


* 2 cups all-purpose flour


* 1 teaspoon salt


* 2 tablespoons olive oil


* 1 (10 ounce) can tomato sauce


* 1 pound shredded mozzarella cheese


* 1/2 cup grated Romano cheese


* 1/4 cup chopped fresh basil


* 1 tablespoon dried oregano


* 1 teaspoon red pepper flakes


* 2 tablespoons olive oil





DIRECTIONS





1. Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.


2. Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.


3. When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.


4. Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.


5. Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

















Pizza with Pepper, Onion and Feta








INGREDIENTS





* 1 (12 inch) thin pizza crust (homemade or prepared, such as Boboli)


* 3 cups chopped bell peppers (red, green, yellow)


* 1 cup sliced red or yellow onion, pulled into rings


* 3 cloves garlic, crushed


* 2 tablespoons extra-virgin olive oil


* 1 1/2 teaspoons dried Italian herbs


* 1 pinch Salt, to taste


* 1 cup Crushed red pepper flakes, to taste


* 3/4 cup crumbled herbed feta cheese





DIRECTIONS





1. Preheat oven to 450 degrees. Lay crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese; spoon over crust. Top with cheese. Bake 10-12 minutes, or until vegetables are crispy-tender.














Signature Pizza Crust(another best Rated)


Servings: 15








INGREDIENTS





* 2 1/4 teaspoons active dry yeast


* 1/2 teaspoon brown sugar


* 1 1/2 cups warm water (110 degrees F/45 degrees C)


* 1 teaspoon salt


* 2 tablespoons olive oil


* 3 1/3 cups all-purpose flour





DIRECTIONS





1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.


2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.


3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.


4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.


5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.














Jimmy's Mexican Pizza





INGREDIENTS





* 14 ounces ground beef


* 1-3/4 medium onion, diced


* 1-3/4 cloves garlic, minced


* 1 tablespoon and 2-1/4 teaspoons chili powder


* 1-3/4 teaspoons ground cumin


* 3/4 teaspoon paprika


* 1 teaspoon black pepper


* 3/4 teaspoon salt


* 1-3/4 (16 ounce) cans refried beans


* 7 (10 inch) flour tortillas


* 3/4 cup and 2 tablespoons salsa


* 1-3/4 cups shredded Cheddar cheese


* 1-3/4 cups shredded Monterey Jack cheese


* 3-1/2 green onions, chopped


* 3-1/2 roma (plum) tomatoes, diced


* 1/4 cup and 3 tablespoons finely chopped jalapeno peppers


* 1/4 cup and 3 tablespoons sour cream





DIRECTIONS





1. Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.


2. Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.


3. Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.


4. Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.


5. Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.











BBQ Chicken Pizza








8:servings





INGREDIENTS





* 1 (12 inch) pre-baked pizza crust


* 1 cup spicy barbeque sauce


* 2 skinless boneless chicken breast halves, cooked and cubed


* 1/2 cup chopped fresh cilantro


* 1 cup sliced pepperoncini peppers


* 1 cup chopped red onion


* 2 cups shredded Colby-Monterey Jack cheese





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.


3. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
Food Network.com
freak him and everyone out with the best stuffing recipe ever!!!





www.whitecastle.com and click on recipes and check out the turkey stuffing recipe!





My brother HATES white castle burgers and LOVED this stuffing and when I told him ';it has whities in it'; he threw some jello salad at me.


It is totally delicious!
Errm.... I forgot this cooking website.I think look one up
One thing I love making and my family loves eating is green beans with bacon. I saute some onion in butter (I can't believe it's not butter) then I add about 3 or 4 cans of cut green beans. I throw in a little soy sauce and lots of bacon, torn up. If you like mushrooms you can saute some of those with the onion. Enjoy! The other things we eat are stuffing (homemade if we are in the mood to do it), mashed potatoes and giblet gravy, yams, smashed up with butter and brown sugar and topped with melted marshmallows and of course turkey, lol. We usually have pumpkin pie and I love pecan pie. Happy Thanksgiving!
A receipe, I made was cherry jello with canned cranberries, when partly set, add some whipped cream (with sugar), and leave a little whipped cream for the top, and crush a few pecans for the top.

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