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Broiled Chicken Deluxe

This chicken dish is from one of my favorite cookbooks 'Best Recipes From the backs of Boxes, Bottles, Cans, and Jars.' There are many vintage recipes in here... what a treasure! This one dates back to 1949 when it won the very first National Chicken Cooking Contest. I love to prepare chicken many ways, but this particular recipe showcases the chicken itself in all its juicy, tender, succulent glory. No heavy sauces or flavored breadings... just savory, golden, beautiful chicken to devour.
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Easy Easy Way To Cook Chicken Recipe

I find this a great way to cook chicken. I make chicken salad from the cooled chicken; I use the cooked chicken for casseroles, etc. It's just an easy, perfect way to cook chicken. Broth is delicious. Prep:5m
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Asian Chicken Noodle Soup Recipe

Asian Chicken Noodle Soup Recipe

In multicultural Canada, chicken soup is no longer just '50s style. During cold and flu season, keep a pot of this healing soup on the stove, as the steam, spice and lime truly help.Broth2 boneless chicken breasts2 tbsp (25 mL) peanut or canola oil, divided2-inch (5-cm) piece of fresh ginger, sliced2 large garlic cloves, crushed but intact1 onion, thickly sliced2 quarts (2 L) chicken stock or broth½ tsp (2 mL) crushed chili flakes1 stick lemon grass, crushed at white end2 tbsp (25 mL) fish sauceSoupOne 14 oz pkg fresh udon noodles1 1/4tsp (7 mL) dark sesame oil1 lime6-inch (15-cm) piece white radish or 4 large red radishes, julienned1 carrot, julienned4 cups (1 L) baby spinach leaves1 cup (250 mL) sliced snow peas or frozen peas¼ cup (50 mL) each of coarsely chopped fresh mint and Thai or regular fresh basil1 small hot pepper, seeded and very finely minced1 to 2 green onions, very thinly sliced1. To make broth, remove any clinging fat from chicken. Heat 1 tbsp (15 mL) oil in a large pot over medium-high heat. Add chicken; sauté 7 to 8 minutes per side or until golden. Remove; cool chicken on a plate. Reduce heat to medium. Add another tbsp (15 mL) oil to the pot; sauté ginger, garlic and onion for 5 minutes or until somewhat browned and very fragrant.2. Pour stock over ginger and onion; add chili flakes and lemon grass. Bring to a boil. Cover; simmer 20 minutes. Cool; strain through a sieve, discarding solids. Stir in fish sauce. If serving later, cover and refrigerate for up to 3 days or freeze.3. For soup, loosen noodles into a heatproof bowl. Cover with boiling water; soak 2 to 3 minutes. Drain; toss with sesame oil. Thinly slice chicken breasts; cut lime into wedges. Heat broth until boiling; add radishes, carrot, spinach, peas and herbs.4. Choose a deep wide bowl for each portion of soup. Warm bowls in oven or with hot tap water. Put a small amount of hot pepper in each bowl; top with some of chicken and noodles. Pour over piping hot vegetables and broth; sprinkle with green onions. Serve immediately with chopsticks and a soup spoon. Pass remaining hot pepper, lime wedges and additional fish sauce to add to personal taste.Serves 4 to 6
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Caribbean - Style Chicken With Tropical Salsa And Spicy Sweet Potato Sticks Recipe

Caribbean - Style Chicken With Tropical Salsa and Spicy Sweet Potato Sticks s Yields: 0 Ingredients InstructionsSalsa:1 cup diced peeled papaya½ cup pineapple chunks2 tablespoons finely chopped red onion2 tablespoons minced fresh cilantro1 tablespoon minced fresh mint1 tablespoon minced jalapeno2 tablespoons fresh lime juiceDash of sugarChicken:4 (4-ounce) skinless, boneless chicken breast halves1 tablespoon Jamaican jerk seasoning, divided Cooking spray4 lime wedgesCilantro sprigs (garnish)Sweet Potato:4 medium sweet potatoes each cut into 8 equal sticks1 tablespoon vegetable oil1 teaspoon paprika1/2 teaspoon cayenne pepper1/8 teaspoon salt1. Prepare grill or grill pan to medium heat2. Preheat oven to 375 degrees3. To prepare salsa, combine all 8 ingredients in a bowl, mix well.4. To prepare chicken, sprinkle breast halves evenly with Jamaican jerk seasoning. Coat each half with cooking spray. Place on grill rack; grill 4 ½ minutes on each side or until chicken is done. Cut each breast into ½-inch-thick slices. Serve with salsa and a lime wedge; garnish with cilantro sprigs, if desired.5. To prepare sweet potatoes: mix together the oil and seasonings then toss with sweet potato sticks. Spread single-layered on a cookie sheet and bake for25-28 minutes or until crispy.Yield: 4 servings (serving size: 1 chicken breast, ¼ cup salsa, 1 lime wedge and 8 sweet potato sticks)
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Cola Chicken Recipe

Cola Chicken Recipe

Original WW recipeCOLA CHICKEN (And more variations of recipe I've tried)You can double the recipe and use more pieces ofchicken....wings...would be ideal...add some hot sauce....presto "Hot Wings"! I have used Ribs, just as good. I tried this recipe with 'meatballs'....was equallyas good...served over rice.I found another variation.....omit the catsup and add a small jar of Salsa (any variety). I have tried using Salsa (omitting the catsup....not).You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??Well...while I was preparing to fix the 'Cola Chicken' recipeusing Salsa.....I was also trying to carry on a conversation with myhusband...(just proves...I can't do two things at once)....mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.I fixed chicken wings, (using the above recipe)but...I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).Finally....!! I fixed the 'SALSA' chicken......that's good , too.Another (bright)idea.....I thought of trying......replace thecatsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....! Fixed the shrimp with cocktail sauce......eh...wasn't all thatgreat...was OK...probably won't be fixing it again.Also tried beef stew cuts......that was pretty good.....I can seemyself making this again.Served both over rice.....think the stew cuts would have been just asgood over noodles.Try little cocktail weiners/sausages…for appetizers.
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French Chicken in a Pot (America's Test Kitchen)

Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.
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Chicken Breasts Stuffed With Olives and Goat Cheese

Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the filling in with your fingers, and saute. To meet the challenge of keeping chicken breast moist, this recipe uses a technique called pan-steaming. After browning one side of the chicken breasts, I turn them over and rest a pot lid that fits inside the frying pan right on top of the chicken. The lid prevents the steam from evaporating completely, keeping the chicken moist, yet because I'm not covering the entire pan, the chicken continues to brown rather than steam. The chicken can be served either with a reduced pan sauce or a ROASTED CHILE-CILANTRO SAUCE. This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, flavor the goat cheese with fresh herbs such as basil, chives, and mint.
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Chicken in a Pot Plus Stock or Dumplings

This is quite different from the Chicken in a Pot recipe already posted (#7202), which calls for tomato and very little liquid. I like this alternative because it provides you with a whole, cooked chicken and stock for use in soup or whatever you wish. And maybe you disagree, but I think home-made chicken broth is noticeably better than the canned variety. I use this recipe specifically with soup in mind, but it's also an easy way to cook a chicken and results in a moist, tasty bird that is good re-heated. There are recipes for this that call for the chicken to be cooked in stock instead of water. In my experience this is unnecessary since the chicken and vegetables create one in the cooking process. For this recipe, it would definitely defeat the purpose. I suggest altering the seasonings according to your taste or planned use of the broth. This liquid can be used in any soup or stew that calls for chicken stock. Since this recipe results in about 6 cups of liquid, for soup you may want to freeze the first batch and plan on making another. I like to condense it by boiling and reducing the liquid. As if this isn't wordy enough, here are some options for serving. So...Option 1: When this is done cooking, save all the remaining liquid for soup and eat the chicken and vegetables with a supplemental gravy. You can make a gravy from the stock, or from the chicken wingtips, neck and giblets. If you want to do this, put the wingtips etc. into a small saucepan with salt and pepper, and maybe some vegetables like onions, carrots or garlic. Cover this with water and bring to a boil around the same time you start the chicken. Skim off the foam and simmer, adding water as it boils off if necessary. When your chicken is nearly done, take the wingtips and other things out of the gravy liquid and put it back on the stove. Sample it and add salt and pepper to taste. Combine three tablespoons of cornstarch with some water and add it to the liquid, bringing to a boil. Turn it down to low. The gravy should thicken. If you want it thicker, add more cornstarch. For more gravy, add some of the stock from the chicken pot. I like the taste of this gravy, but if you find it bland, add bullion to taste (preferably before the cornstarch). If you do this it's good to make mashed potatoes or add some small whole potatoes to the chicken pot at the beginning-- if you can fit them. Don't add cut-up potatoes since they'll cloud up and thicken your stock.Option 2: Along with the chicken, serve the stock as a soup with dumplings. I have provided a butter dumpling recipe adapted from Mark Bittman's How to Cook Everything. The bowls of broth and dumplings make a good first course-- if you do this, the chicken and vegetables may be kept warm on a platter in a 200 degree oven. Or you can slice up the chicken and add it to the bowls with the vegetables for a hearty soup.
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Chicken Pot Pie Without the Crust

There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.
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Chicken Quesadillas Homemade

My Husband one day took the left over chicken breast and made these yummy Chicken Quesadillas. Since then we actually cook the chicken to make them. Its easy adn you dont have to go to a restaurant and pay 10 dollars for only 1 !!! If you dotn want to make the chicken simply wait until one day whenyouhaev left over chicken, rosted chicken makes them taste really good i wanted to go buy one of those "under a lamp" chickens just so i can make them.Tip: The onions for this recipe i like to cut them in slices, just cut up the onions in circles and then half the circles, thin slices are the best unless you want your Quesadillas to be really bulky, the chicken is bulky enough.(One of my step asks you to specificly place your tortillas a certain side up, i do it that way so i dont warm the tortillas too much making them hard, Flour tortillas tend to burn faster then corn tortillas, i like my quesadillas chesse soft not crunchy hard)(I estimated the time for both prep and cook, we all have our different ways of cooking and prep-ing or foods it may take less tiem for you or more)
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Other Gluten Free Recipes:
meals - cheap - fast - greens - chicken - carrot cake - steak - brown gravy - black bean - eggs

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