When buying turkey under 12 pounds, allow about 3/4 pound per serving. For heavier
turkeys (12 pounds and over) allow about 1/2 pound per serving.
Rub cavity of turkey lightly with salt if desired. Do not salt cavity if turkey is to be
stuffed.
Stuff turkey just before roasting~ not ahead of time. Fill wishbone area with stuffing first.
Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill
body cavity lightly. (Do not overpack~ stuffing will expand with cooking.) Tuck drumsticks
under band of skin at tail or tie together with heavy string, then tie to tail.
Place turkey breast side up on rack in shallow roasting pan. Brush with shortening, oil,
margarine or butter. Insert meat thermometer so tip is in the thickest part of inside
thigh muscle or thickest part of breast meat and does not touch bone. Do not add water.
Do not cover.
Roast in 325 degree oven. Follow Timetable for approximate total cooking time. Place a
tent of aluminum foil loosely over turkey when it begins to turn golden. When 2/3 done,
cut band of skin or string holding legs.
Loving our food spicy~ we like to add a touch of garlic and onion powder, as well as a
bit of poultry seasoning to the butter we use to brush the turkey with just before cooking.
This makes it much more flavorful~! As long as you follow the basic guidelines for cooking the turkey,
you can use your creativity for flavoring.
Submitted by: Autumn
|
8 ounces garden rotini pasta 1/2 cup butter 1/2 cup flour 2 cups chicken broth 1 cup milk |
1/2 teaspoon salt Pepper to taste 2 cups cooked chicken, cut up 1 cup frozen peas and carrots 3 tbsp. grated parmesan cheese |
Cook noodles according to package directions and drain. Heat oven to 350º.
Melt butter in a large saucepan over medium heat. Whisk in flour; cook and stir for 1 minute.
Gradually add broth, milk, salt and pepper, stirring constantly until sauce is thickened.
Remove from heat and stir in chicken and peas and carrots.
Combine chicken mixture with noodles in a greased 2 quart casserole dish.
Sprinkle with cheese.
Cover and bake 20 to 30 minutes until heated through. Makes 6 servings
|
1/2 cup of olive oil 2 to 3 pound chicken 2 medium onion 3 garlic cloves, minced 1 bell pepper 6 oz. stewed tomatoes |
8 oz. tomato sauce 1 tsp. dried thyme 1/4 tsp. cayenne pepper 1 Tbsp. gumbo file salt and pepper to taste 10 oz. package frozen okra, thawed |
Clean and cut chicken into pieces.
Heat the olive oil and brown the chicken pieces.
Take the chicken out of the pan and add the chopped onion bell pepper and garlic.
Cook for 3 to 5 minutes and add stewed tomatoes, tomato sauce, thyme,
cayenne pepper, salt and pepper to taste.
Let it cook until the chicken is done. Add gumbo file and okra
and stir well.
Submitted by: Janet
1 Chicken (whole)
2 Lemons
6 Cloves Garlic
2 T Fresh Rosemary (1 T if using dried)
1 T Thyme (Lemon Thyme is great if available)
1 pinch salt
1/4 tsp white pepper
1 Orange
Preheat oven to 350 degrees. In a large baking dish (I like to use glass),
place the Chicken (leave skin on). Squeeze the juice of 2 Lemons over
the Chicken. Peel and press the garlic all over the Chicken. Top with
Rosemary and Thyme (press between fingers to release oils). Sprinkle
lightly with a pinch of salt and pepper and bake for 45 minutes.
Open oven and squeeze the juice of one fresh Orange over the Chicken.
Continue cooking for another 10 minutes.
Submitted by: MilodaCat
Oven 375*
1-1&1/2 pound chicken breast, boneless & skinless
1 sm box chicken stuffing mix
1 sm carrot, shredded
3 scallions, chopped
4 oz shredded or sliced sharp cheddar cheese
Durkee, Grill Creations-Kansas City Style, Chicken Seasoning
(You can use any spices you prefer but we're hooked on the above~!
Season All Salt
~string for tying~
Cook stuffing mix according to pkg directions, set aside
Open up the boneless, skinless chicken breast, it should look heart
shaped. Butterfly at the thickest part, so that it 'stretches' the
surface you have to work with. Sprinkle w/ seasonings.
Layer as much of the stuffing onto one side of the breast, keeping edges
neat & clean. Sprinkle the shredded carrots on top of stuffing, then the
chopped scallions. Sprinkle with a touch more season salt. Last, layer
with cheddar cheese (or cheese of your choice).
Take remaining piece of breast and 'fold' over the entire first half~
filling and all. Don't worry if it does not cover it 100%, as long as
it's centered approximately. Sprinkle with Chicken seasoning, then use
string to tie in 3 or 4 places, depending on size. I find it easy to
wiggle & slide the string form one end...working toward opposite end.
Tie a bit tight~ but not bunched too much.
Take finished breast and put it on foil~ then fold and close top and
sides. Place in baking dish and bake at 375* for 1 hour exactly. Let sit
10 minutes and then cut off the string~
To serve, slice as you would a loaf~~ using a spatula to transfer to
plate.
Use your imagination for any type of side dish you wish~! I came up w/
this and many other variations which follow, because
my Dear Sweet Ken found a sale on Chicken Breast~! LOL Enjoy~!
Submitted by AUTUMN
Use recipe above, except omitting the bread stuffing & use these
the following ingredients:
1 small eggplant, cut into 1/4 inch slices & lightly sauteed in oil
1 large tomato, sliced into 1/4 inch slices.
1 large spanish onion, also sliced into 1/4 inch slices.
4 slices of Provolone cheese
Proceed as above except substituting w/ these ingredients. Wrap in foil
as well~ cook for same amount of time~ serve as directed also.
I got the idea to stuff the chicken breast this way, since one of Ken's
favorites during summer are my "Eggplant-tomato stacks". Delicious used
this way as well~!
Submitted by AUTUMN
Again....follow directions above.... substituting the follow ingredients
to stuff breast:
2 medium green peppers, sliced thinly
1 small onion, sliced thinly
4 slices cheese of your choice
As you can see by now, the variations are endless and only thwarted by
your imagination~! I hope you enjoy these as much as we do~!
Submitted by AUTUMN
2 pkgs (3 oz each) Chicken Flavor Ramen
Noodle soup
1 can (10 oz) cream of mushroom soup
1/2 soup can milk
1-1/2 cups cubed cooked chicken
1-1/2 cups cooked broccoli flowerets
In 10 inch skillet, cook noodles according to pkg directions. Add
seasoning packets; drain off most of liquid.
Stir in mushroom soup and milk. Add chicken and broccoli. Heat through
stirring occasionally.
I enjoy trying new recipes and sometimes I find some pretty good ones
in cook books that I find on discontinued shelves, like this one~!
Enjoy~!
Submitted by: Autumn
|
2 cups Mashed Potato Flakes 2/3 cup grated Parmesan cheese 2 tbsp parsley flakes 1 tsp onion powder 1/2 tsp garlic salt |
1/4 tsp paprika 1/8 to 1/4 tsp pepper 3 whol chickens, quartered, skinned, rinsed, patted dry 1 cup margarine or butter melted |
Heat oven to 375*F. Grease two 15x10-inch jelly roll pans or two
13x9-inch pans. In medium bowl, combine potato flakes, cheese,
parsley flakes, inion powder, garlic salt, paprika and pepper;
stir until wellmixed. Dip chicken pieces iinto melted margarine;
roll in potato flakes mixture to coat. Place in prepared pans.
Bake at 375*F for 60 to 75 minutes or until chicken is tender
and golden brown.(For even browning, reverse pan positions half-
way through baking). Serve warm or at room temperature. 12 servings
If you LOVE fried chicken but "SOMEONE" needs to watch their fried
food intake....this is the next best thing~!"
Submitted by: Autumn
1- 3 pound chicken, cut up
2 carrots,peeled and sliced
2 med. onions, diced
2 celery ribs, with leaves, cut in 1 inch pieces
2 teaspoons salt
1/2 teaspoon coarse black pepper
1/2 cup chicken broth, water, or white wine
1/2 - 1 teaspoon basil
(a little garlic can't hurt)
Put half of vegetables in pot.
Put all of chicken in pot.
Top with salt, pepper, liquid and remaining half of vegetables.
Sprinkle basil over all. Cook on low 7 to 10 hours.
Submitted by: Snortzel
1 chicken, cut in pieces
3 onions, chopped
1 carrot, sliced
1 garlic clove, minced (or 2 or 3)
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt
1/8 teaspoon pepper
1 can diced tomatoes (14 oz)
Combine above ingredients in crockpot.
Cook on low 5 hours.
Add: 1 pound shelled raw shrimp
1 - 2 cups cooked rice
Cook on high 30 - 40 minutes (until shrimp is done.)
Carefully add tabasco to taste.
Submitted by: Snortzel
|
4 chicken breasts 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz. OR cream of celery is what I like better. jar sliced mushrooms |
1 tsp. sugar 1 tsp. garlic powdersalt & pepper to taste 1 tsp. Greek seasoning 1 pkg noodles, cooked 2-3 carrots sliced |
Combine soups, sugar, & mushrooms & carrots & place in crock pot.
Wash chicken breasts & sprinkle with garlic powder, Greek
seasoning, salt, & pepper.
Put in crock pot.
Cook on high 4-5 hours or low 8-10 hours.
Cook noodles according to pkg. directions & add margarine as desired.
Serve with prepared chicken breasts.
4 to 6 chicken breasts
Marinade for chicken (see below)
Caribbean Salsa (see below)
Marinade for chicken
2 cups orange juice
1 TBS fresh ginger - grated
Mix above, add chicken breasts and marinate all day or overnight. Grill
or char broil the chicken until done. Serve with Caribbean Salsa
Submitted by DKityKat
1/2 cup cooking oil
1/2 tsp grated orange peel
1/2 cup orange juice
1 tsp instant minced onion
1/2 tsp Worcestershire sauce
1 2-1/2 to 3 pound broiler-fryer chicken, cut up
Mix first 5 ingredients and 1/2 tsp salt. Place chicken in plastic
bag. Pour oil mixture over. Close bag; place in bowl. Refrigerate
24 hours; press occasionally to distribute marinade.
Drain chicken; reserve marinade. Place Chicken, skin side down, in
broiler pan (no rack). Broil 4 to 5 inches from heat, about 40
minutes. Brush often w/ marinade; turn once. Serves 3 or 4
1 pkg boneless chicken thighs(amount depends on your preference)
2- 10.75 oz. cans cream of mushroom(or cream of chicken)
1 can peas
1 can corn
medium egg noodles
1. Remove skin from boneless chicken thighs, rinse.
2. Combine chicken, undiluted soup, peas and corn in crockpot.
Set to low cook during the day.
Prepare egg noodles according to pkg directions and combine
with cooked chicken.
Submitted By: AUTUMN
4 chicken leg quarters (whole or cut up)
1 can cream of chicken soup
~~milk
Pan fry seasoned chicken til browned.
Mix cream of chicken soup with milk (to desired consistency)
Pour over chicken, cover and simmer til chicken is done.
**Can use same procedure with Pork or steaks~ using cream
of mushroom or beef gravy for steak.
Submitted By: AUTUMN
1-2/3 cups frozen mixed vegetables, thawed
1 cup cooked and cubed chicken
1 can cream of chicken soup
1 cup bisquick mix
1/2 cup milk
1 egg
Mix vegetables, chicken and soup. Pour into 9" pie pan.
Stir remaining ingredients with fork until blended.
Pour over chicken in pie pan. Bake 30 minutes at 400*
until golden brown. 6 servings
Submitted By: AUTUMN
|
1 Tbsp. vegetable oil 1 pound boneless, skinless chicken breast, cut into strips (or any boneless cut) 1 can (15 oz) tomato sauce 1 can (16 oz) whole kernel corn, drained |
1 can (4 0z) chopped green chilies 1-1/2 tsp chili powder 1 tsp onion powder ~~tortilla chips ~~Shredded Cheddar Cheese |
Heat oil in large skillet over medium-high heat. Add
chicken and cook 5 minutes, stirring frequently.
Add tomato sauce, corn, chilies, chili powder and
onion powder. Bring to a boil. Reduce heat to medium-low
and cook 10 minutes, stirring occasionally.
To serve, spoon over tortilla chips and top with cheese.
~~Makes 4 servings
|
1 Tbsp vegetable oil 4 bonesless chicken breat halves 1 can (10-3/4 oz) cream of chicken soup |
1-1/2 cups water 1/4 tsp each paprika and pepper 1-1/2 cups uncooked instant rice 2 cups fresh or frozen broccoli flowerets |
Heat oil in skillet. Add chicken and cook until browned.
Remove chicken.
Add soup, water, paprika and pepper.
Heat to a boil.
Stir in rice and broccoli. Top with chicken. Season
chicken with additional paprika and pepper. Cover and
cook over low heat 5 minutes or until done. Serves 4
Submitted By: AUTUMN
1 pound, cubed boneless chicken breast
1 can cream of chicken soup
1 bag vegetable pasta blend (zesty garlic)
1/2 cup water
Brown the cubed chicken.
Add soup, pasta blend and water. Cover, simmer until done.
Yup~ you guessed it~ Ken found chicken on sale again LOL. This recipe
is really awesome because it requires so little time and ingredients~!
A real time saver for the holidays~ Enjoy~!
Submitted by: AUTUMN
1 pkg macaroni & cheese
1 TB olive oil
1 lb boneless skinless breats, bite size
1 can (14-1/2oz) diced tomatoes & green chilies, drain
1 can (14-1/2oz) diced tomatoes, drain
1 can cream of chicken soup
Prepare macaroni & cheese as directed. Cook chicken and stire 5 minutes until brown. Reduce
heat to medium, stir in tomatoes & soup. Cook 5 minutes, stir occasionally.
Add macaroni & cheese, stir to blend. Sprinkle with cheese; cover. Cook 5 minutes until cheese melts.
6 servings ~ 1-1/3 C each
1 TB oil
1 lb. skinless chicken strips
1 pkg (6oz) snow peas, trimmed
1 small red pepper, cut into strips
1 pkg (4oz) Lemon jello
1 TB cornstarch
1/2 c chicken broth
2 TB Italian dressing
2 cloves garlic, minced
Heat oil in large skillet on medium-high. Add chicken; cook 4 minutes or until cooked through.
Add snow peas and peppers; cook and stir 2 minutes.
Mix dry jello and cornstarch in small bowl.
Add broth, dressing and garlic; stir until jello is dissolved.
Add to skillet. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently.
Serve over hot cooked rice.
Makes 4 servings, 1 cup each
1 lb. boneless skinless breasts, cut into 1 inch strips
2 TB Taco seasoning mix
2 TB flour
1 each, green and red pepper, cut into 1 inch strips
1 c frozen corn
1-1/2 c thick and chunky salsa
1 c Mexican style shredded 4 cheese
Sliced green onions and Cilantro for topping
Toss chicken with seasoning mix and flour in slow cooker.
Stir in all remaining ingredients except cheese; cover.
Cook on low 6-8 hours, 3-4 hours on high.
Stir before serving, top with cheese.
Serve over white rice, garnish with sliced green onions and chopped cilantro.
Makes 4 servings, 1-1/2 cups each
8 small boneless, skinless thighs (apprx 1 lb)
3 TB flour
1/3 c orange marmalade
1/3 c original barbecue sauce
2 TB Soy Sauce
1 TB grated fresh ginger root
Toss chicken with flour in cooker.
Stir in all remaining ingredients; cover with lid.
Cook low 6-8 hours or high 3-4 hours.
Serve with hot rice and steamed green beans.
4 oz cream cheese, softened
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1-1/4 c shredded mozzarella, divided
6 TB Parmesan, divided
6 small boneless skinless chicken breat halves, pounded to 1/4 inch thick
1 egg
10 Ritz Crackers, crushed
1-1/2 c spaghetti sauce, heated
Preheat oven to 375*. Mix cream cheese, spinach, 1 c mozzarella and 3 TB Parmesan until blended.
Spread evenly onto breasts.
Starting at short end, roll up.
Secure with wooden toothpicks. Dip bundles into egg, then parmesan & crackers mixture.
Bake 30 minutes or until chicken is cooked through (165*)
Serve topped with spaghetti sauce and remaining cheese.
Makes 6 servings
1 small red onion, thin sliced
4 small boneless skinless chicken breast halves
1 can (14-1/2 oz) diced tomatoes, drained
1/4 c balsamic vinaigrette
1/4 ts garlic powder
1/4 c parmesan cheese
Preheat oven to 425*. Place onions in bottom of 13x9 inch dish; top with chicken.
Combine tomatoes, dressing and garlic powder; pour over chicken.
Sprinkle with cheese.
Bake 30 minutes or until chicken is cooked through (165*)
Makes 4 servings
