SPECIAL EGG RECIPE

Cooking eggs may seem easy but actually, chefs need to master several egg recipes before they can be called masters in the kitchen. The recipe that I am about to share is very easy to cook and even an inexperienced person can cook this special egg recipe. For the special egg recipe, we will be needing the following ingredients:

• 3 fresh eggs
• 1 cup garlic
• 1 teaspoon salt
• 2 tbs soy sauce
• 1/2 cup tomato
• 3 tbs cooking oil

Procedure: 

1. Heat pan and place cooking oil. 
2. Beat the eggs and fry it along with garlic, salt and tomato.
3. Add the soy sauce and remove and serve the egg with rice.

The entire cooking of this special egg recipe is just under 5 minutes. It is fast and easy to cook very ideal for breakfast.

ARABELLAS FRIED CHICKEN RECIPE

Ingredients

• 2 (2 to 3 pound) whole chickens, cut into pieces
• 3 cups all-purpose flour
• 5 tablespoons seasoned salt
• 3 tablespoons garlic powder
• salt and pepper to taste
• 4 eggs, beaten
• 1 quart vegetable oil for frying

Directions

1. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.

   
   
2. In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

SPECIAL GREEK CHICKEN RECIPE

SPECIAL GREEK CHICKEN RECIPE

Ingredients

1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces


Directions


In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat grill for high heat.

Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

BUFFALO CHICKEN SALAD RECIPE

BUFFALO CHICKEN SALAD RECIPE

Ingredients

1/4 cup crumbled blue cheese

1/2 cup Ranch-style salad dressing

3 large skinless, boneless chicken breast halves - cut into 1 inch cubes

salt and pepper

1 tablespoon vegetable oil

2 tablespoons butter

1/4 cup Louisiana-style hot sauce

1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)

2 heads romaine lettuce, chopped

Directions

In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.

Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.

Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

LEMON MUSHROOM WITH HERB CHICKEN RECIPE

LEMON MUSHROOM WITH HERB CHICKEN RECIPE

Ingredients

1 cup all-purpose flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breast halves
1/2 cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed chicken broth
1/4 cup dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest

Directions

In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.

Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.

Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

GRILLED CHICKEN THIGH RECIPE

GRILLED CHICKEN THIGH RECIPE

Ingredients

2 (6 ounce) containers plain yogurt

2 teaspoons kosher salt

1 teaspoon black pepper

1/2 teaspoon ground cloves

2 tablespoons freshly grated ginger

3 cloves garlic, minced

4 teaspoons paprika

2 teaspoons ground cumin

2 teaspoons ground cinnamon

2 teaspoons ground coriander

16 chicken thighs

olive oil spray

Directions

In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.

Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.

Preheat an outdoor grill for direct medium heat. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.

Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

CHICKEN AND SOUR CREAM ENCHILADAS

Ingredients

2 cups chopped cooked chicken

1 cup Sour Cream

1 1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided

1 cup salsa, divided

2 tablespoons chopped cilantro

1 teaspoon ground cumin

10 flour tortillas

1 cup shredded lettuce

1 medium tomatoes, chopped

Directions

Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.

Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.

Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.

CHICKEN SANDWICH WITH ZANG

CHICKEN SANDWICH WITH ZANG

Ingredients

* 4 skinless, boneless chicken breast halves
* 3 tablespoons Italian seasoning
* 3 tablespoons grill seasoning
* 1/2 cup barbeque sauce
* 1 teaspoon butter
* 1 onion, thinly sliced
* 1 green bell pepper, sliced
* 4 mushrooms, sliced
* 4 hamburger buns, split and toasted
* 4 slices Swiss cheese


Directions

1. Preheat an outdoor or indoor grill for low heat, and lightly oil the grate.

2. Sprinkle the chicken breasts generously on all sides with the Italian and grill seasonings. Slowly cook on the preheated grill, turning every 10 minutes; brush the chicken with the barbeque sauce each time you turn it. Cook until the chicken is no longer pink in the center and the juices run clear. Once done, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. While the chicken is cooking, melt the butter in a skillet over medium-low heat. Cook the onions, bell peppers, and mushrooms in the butter, stirring frequently until the vegetables are tender.

4. To make the sandwiches, place a chicken breast on each hamburger bun half. Spoon the pepper and onion mixture overtop, and top with a slice of Swiss cheese. Cover with the hamburger bun tops.

TASTY CHCIKCEN BBQ SANDWICH RECIPE

TASTY CHICKEN BBQ SANDWICH RECIPE


Ingredients

* 2 (4 pound) whole chickens, cut up
* 1 1/2 cups ketchup
* 3/4 cup prepared mustard
* 5 tablespoons brown sugar
* 5 tablespoons minced garlic
* 5 tablespoons honey
* 1/4 cup steak sauce
* 4 tablespoons lemon juice
* 3 tablespoons liquid smoke flavoring
* salt and pepper to taste
* 12 hamburger buns
* 3 cups prepared coleslaw (optional)


Directions

1. Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.

2. In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.

3. When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

A LA KING TURKEY RECIPE

A LA KING TURKEY RECIPE


Ingredients

* 2 tablespoons butter
* 3 fresh mushrooms, sliced
* 1 tablespoon all-purpose flour
* 1 cup chicken broth
* 1/2 cup heavy cream
* 1 cup chopped cooked turkey
* 1/3 cup frozen peas, thawed
* salt and pepper to taste


Directions


1. In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.

CHICKEN EGG OMELET ROLL WITH CHEESE

CHICKEN EGG OMELET ROLL WITH CHEESE


Ingredients

* 6 eggs
* 1 cup milk
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 cup shredded Cheddar cheese


Directions

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.

2. In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.

3. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.

4. Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

CHICKEN BREAD RECIPE

CHICKEN BREAD RECIPE

Ingredients

* 1/4 cup coarsely grated seedless cucumber
* 3/4 cup Hellmann's® or Best Foods® Light Mayonnaise
* 2 cloves garlic, finely chopped
* 1 tablespoon fresh lemon juice
* 1 tablespoon fresh grated lemon peel
* 4 whole wheat pita breads, split
* Fresh spinach leaves, rinsed and patted dry
* 8 cherry tomatoes, halved
* 1 pound sliced rotisserie or grilled chicken or turkey


Directions

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have have a watery dressing.) Combine drained cucumbers, Hellmann's® or Best Foods® Real Mayonnaise, garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.

2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

CHICKEN LEMON WITH GARLIC

CHICKEN LEMON WITH GARLIC

Ingredients

* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 pounds skinless, boneless chicken breast halves
* 2 tablespoons butter
* 1/4 cup water
* 3 tablespoons fresh lemon juice
* 2 cloves garlic, minced
* 1 teaspoon chicken bouillon granules
* 1 teaspoon chopped fresh parsley


Directions

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

BABECUED CHICKEN WINGS

BARBECUED CHICKEN WINGS


Ingredients

* 3 pounds whole chicken wings
* 2 cups ketchup
* 1/2 cup honey
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons soy sauce
* 2 tablespoons Worcestershire sauce
* 1 tablespoon paprika
* 4 garlic cloves, minced
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon pepper
* 1/8 teaspoon hot pepper sauce


Directions

1. Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.

2. In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

PACIFIC CHICKEN WINGS RECIPE

PACIFIC CHICKEN WINGS RECIPE

Ingredients

* 3 pounds chicken wings
* 1 cup soy sauce
* 1 cup packed brown sugar
* 1/2 cup butter
* 1 teaspoon mustard powder
* 3/4 cup water


Directions

1. Disjoint the chicken wings, discarding the tips.
2. Combine the soy sauce, brown sugar, butter or margarine, mustard and water and heat until the sugar and butter dissolve. Let mixture cool and pour over wings. Marinate in the refrigerator for 2 hours, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken wings in marinade for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve.

JAPANESE CHICKEN WINGS ROAST

JAPANESE CHICKEN WINGS ROAST

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.

PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI RECIPE

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli Recipe

Ingredients

* 2 tablespoons fresh lemon juice
* 3/4 cup butter
* 2 cloves garlic, crushed
* 1/4 teaspoon dried basil
* 1 teaspoon chopped pimento
* 1 cup chopped pecans
* 1 1/2 cups chopped fresh broccoli florets
* 1 small onion, minced
* 1/2 cup sour cream
* 1 (3 ounce) package cream cheese
* 8 skinless, boneless chicken breast halves
* 1 egg, beaten
* 1 cup dry bread crumbs
* 1/2 cup chopped pecans
* 1 tablespoon vegetable oil


Directions

• To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
• Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

CHICKEN BROCCOLI BRAID RECIPE

CHICKEN BROCCOLI BRAID RECIPE

Ingredients

* 2 cups diced, cooked chicken meat
* 1 cup fresh broccoli, chopped
* 1/2 cup red bell pepper, chopped
* 1 clove crushed garlic
* 1 cup shredded Cheddar cheese
* 1/2 cup mayonnaise
* 2 teaspoons dried dill weed
* 1/4 teaspoon salt
* 2 tablespoons slivered almonds
* 1/4 cup diced onion
* 2 (8 ounce) packages refrigerated crescent rolls
* 1 egg white, beaten


Directions

1. Preheat oven to 375 degrees F (190 degrees F).
2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

ANGEL HAIR CHICKEN PASTA

ANGEL HAIR CHICKEN PASTA

Ingredients

* 2 tablespoons olive oil, divided
* 2 skinless, boneless chicken breast halves - cubed
* 12 ounces angel hair pasta
* 1 carrot, sliced diagonally into 1/4 inch thick slices
* 1 (10 ounce) package frozen broccoli florets, thawed
* 2 cloves garlic, minced
* 2/3 cup chicken broth
* 1 teaspoon dried basil
* 1/4 cup grated Parmesan cheese


Directions

1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
3. While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
4. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

CHICKEN NOODLE CASSEROLE

CHICKEN NOODLE CASSEROLE

Ingredients

* 4 boneless chicken breast halves, cooked and cubed
* 2 cups elbow macaroni
* 2 cups milk
* 2 cups condensed cream of celery soup
* 1 cup cubed processed cheese
* 2 onions, chopped
* salt and pepper to taste


Directions

1. In a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. Mix all together, cover dish and let sit in refrigerator overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bake at 350 degrees F (175 degrees C) for 1 hour.