Whats ur favorite recipe and please leave it?!


Question: This is so! We love it at Christmas and Easter.

Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
5 cans cream of chicken soup
salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12


nfd


Answers: This is so! We love it at Christmas and Easter.

Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
5 cans cream of chicken soup
salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12


nfd

My son's favorite

LINGUINE WITH RED CLAM SAUCE

1 pound dried linguine, cooked to package directions
2 T olive oil
1 T minced garlic
? t red pepper flakes
2 cans (6.5 ounces each) minced clams, drained, reserving juice
2 cups marinara sauce
? t salt
? tsp pepper
? cup chopped parsley

Heat olive oil in large saucepan. Add garlic and red pepper flakes. Cook 15 seconds.

Add the reserved clam juice and marinara sauce, bring to a boil, lower heat and simmer 15 minutes. Season with the salt, pepper and parsley. Add clams and heat for a minute.

Toss with the pasta and serve with parmesan cheese.

www.divya-dilse.blogspot.com

Tilapia or Trout

Get your skillet really hot then add a little olive oil.
lightly flour the fish and season... put it in the oil and cook for about 5 minutes a side.. only turn one time per side. Set aside after cooked.

In the same pan you cooked the fish add pealed, chunked lemon, 2 tbs of Capers, chopped onion and chopped carrots, saute, the last two minutes before veggies are cooked add fresh spinach leaves and stir into mixture.

Place the veggies on the plate and then put the fish on top for presentation.

I take 2 chicken breast with no skin, place them in a micro safe corning ware dish. Cut half onion, 2 garlic chopped, sliced 1 carrot, 1/2 green pepper,1/2 red pepper, 2 mushrooms sliced. Season with 1/2 teaspoon celery salt, 1/4 teaspoon garlic and a light dusting of curry powder. Add 1/4 cup water. Cover with plastic wrap. Place in microwave for 15 to 20 minutes, until chicken done.

The latest & greatest here is Emerils' Turkey Tetrazzini which we LOVE!

We did modify it by reducing the onions to 2 Tbsp.

Also, we used Pinot Grigio for the dry white wine selection.

We didn't have the Creole Seasoning, so we substituted Emeril's Essence. It was fabulous!





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