Chicken Adobo Recipes

Chicken Adobo could be a Filipino recipe that you will build any where in the world as long as you have got a crock pot that you will plug into the wall. Adobo could be a spanish word for if you have got thereforeme members of your household who don't seem to be very adventurous, then you'll honestly say that you make marinated chicken for dinner.

With a sweet and tangy sauce, this style of the exotic is ideal for nights chicken looks unappealing. you'll be transported to the plush island paradise minus the volcanoes.

Ingredients: Chicken Adobo Recipes

1 (3-lb) frying chicken, skinned and cut into serving pieces
5 cloves garlic, crushed
2 bay leaves
3/4 cup soy sauce
1/4 cup apple cider vinegar
1 Tablespoon finely grated fresh peeled ginger
1/4 teaspoon crushed black peppercorns
1 Tablespoon brown sugar
1 Tablespoon cornstarch
1/4 cup chicken stock
Green onions, sliced, for garnish

Directions: Chicken Adobo Recipes

1. Place the chicken pieces in the crock pot. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar. Toss to coat.

2. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.

3. Cover and cook on low for 6 - 8 hours (or until chicken is cooked through). Remove the chicken from the crock pot and keep warm.

4. Place the remaining liquid from crock pot in a saucepan over medium heat. Cook until reduced to half. Pour over reserved chicken.

5. Garnish with green onions and serve at once.
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Chicken Chili Recipes

Ingredients: Chicken Chili Recipe

2 Tablespoons vegetable oil
2 medium onions, minced
1 red bell pepper, cut into 1/2 inch pieces
6 medium garlic cloves, minced
1/4 cup chili powder
1 Tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
2 pounds ground chicken
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
Water, as needed

Directions: Chicken Chili Recipe

1. Heat oil in a large Dutch oven over medium heat until simmering.

2. Add onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, pepper flakes, cayenne and 1 teaspoon salt and cook (stirring often) until the vegetables are softened (about 10 minutes).

3. Increase the heat to medium-high. Stir in half of the chicken, about 1/2 pound at a time, and cook while breaking up any chunks with a wooden spoon until no longer pink (about 6 minutes).

4. Add beans, tomatoes and tomato puree and bring to a boil. Cover and simmer over low heat, stirring occasionally, for one hour.

5. Press the remaining ground chicken into a ball, then pinch off teaspoon sized pieces and stir them into the chili.

6. Uncover and continue to simmer; stirring occasionally, until the chicken is tender and the chili is dark and thickened slightly (about 40 minutes). If the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer.

7. Season with salt to taste. Serve with sour cream and shredded Monterey Jack cheese.
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Chicken Alfredo Recipes

Alfredo sauce and chicken may be a great combination that allows you to match or beat the gastronomic experience of your native Italian restaurant. In slightly longer than it takes to boil spaghetti you'll have a creamy, decadently rich sauce enrobing chicken as it drapes itself luxuriously over pasta.

Warm some Italian bread, unfold with garlic butter, grab a bottle of wine and have dinner a chef would be envious of at a fraction of restaurant prices.

Ingredients Chicken Alfredo Recipes

2 pounds boneless chicken breasts
4 Tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound fettuccine

Directions for Chicken Alfredo Chicken Alfredo Recipes

1. Heat oil in a 10 inch skillet.

2. Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.

3. In a saucepan, melt the butter, then add the cream and Parmesan cheese.

4. Cook over low heat, stirring constantly. Do not boil.

5. Mix chicken and Alfredo sauce together.

6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.
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Honey Chicken Recipes

Ingredients: Honey Chicken Recipes

4 boneless, skinless split chicken breasts
1/3 cup chili sauce
3 Tablespoons honey
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/2 teaspoon dried thyme

Directions: Honey Chicken Recipes

1. Preheat grill or broiler.

2. In small bowl, whisk together chili sauce, honey, lemon juice, oil and thyme until blended.

3. Grill or broil chicken, turning occasionally and basting with chili mixture, 20 minutes or until meat thermometer inserted in center registers 170 degrees F.
If grilling, do not baste during the last 5 minutes of grilling.
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Avocado Chicken Fajitas

Tips Avocado Chicken Fajitas

    * 500g green prawns, peeled and deveined, can be used as a seafood alternative to the chicken.

IngredientsAvocado Chicken Fajitas

    * 1tsp olive oil
    * 6 chicken thigh fillets, thinly sliced
    * 2 red capsicums, seeded, thinly sliced
    * 1 red onion, cut into wedges
    * 1 pkt fajita seasoning mix
    * 12 small flour tortillas
    * 1 avocado, peeled, seeded, mashed
    * Mixed salad leaves, to serve

Method Avocado Chicken Fajitas

   1. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 3-4 minutes or until chicken is golden brown and cooked through. Transfer to a bowl. Repeat with remaining chicken. Add the capsicums and onion to the pan and cook, stirring, for 3 minutes or until onion softens slightly.
   2. Return the chicken to the pan with fajita seasoning. Cook, stirring, for 2 minutes or until aromatic. Remove from heat.
   3. Heat tortillas following packet directions. Place tortillas on serving plates. Top with chicken mixture and dollop with avocado. Roll to enclose filling. Serve immediately with mixed salad leaves, if desired.
   4. Cut sandwich diagonally in half and serve.
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Slow Cooker Enchiladas

Ingredients Slow Cooker Enchiladas

    * 1 pound lean ground beef
    * 10 (6 inch) corn tortillas, quartered
    * 1 (1 ounce) package taco seasoning mix
    * 1 1/4 cups water
    * 1 (12 ounce) jar chunky salsa
    * 1 (10.75 ounce) can condensed cream of mushroom soup
    * 1 (10.75 ounce) can condensed cream of chicken soup
    * 4 cups shredded Mexican cheese blend

DirectionsSlow Cooker Enchiladas

   1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
   2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
   3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
   4. Cover, and cook on High for 45 minutes to 1 hour.

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Hawaiian Chicken

Ingredients Hawaiian Chicken

    * 6 skinless, boneless chicken breast halves
    * 2 cups teriyaki sauce, divided
    * 6 pineapple rings
    * 1/2 cup butter, melted
    * 3/4 cup packed brown sugar
    * 3/4 cup soy sauce
    * 3/4 cup unsweetened pineapple juice
    * 6 tablespoons Worcestershire sauce

Directions Hawaiian Chicken

   1. Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
   2. Preheat a grill for high heat.
   3. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
   4. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

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Sweet Polish Cherry Cake

Ingredients Sweet Polish Cherry Cake

    * 1 cup white sugar
    * 2 1/2 cups all-purpose flour
    * 1 tablespoon baking powder
    * 1 teaspoon baking soda
    * 1 tablespoon butter
    * 2 cups pitted sweet cherries
    * 1 tablespoon white sugar
    * 1/2 cup olive oil
    * 4 eggs
    * 1 (6 ounce) container plain yogurt
    * 1 tablespoon olive oil

Directions Sweet Polish Cherry Cake

   1. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined.
   2. Melt butter in a skillet over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside.
   3. Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9x12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries.
   4. Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.

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A Better Cinnamon Roll

We've figured out a way to add a little more nutrition into a classic pastry without sacrificing its kid appeal. Our cinnamon roll recipe also helps young bakers acquire a taste for the heartiness of whole wheat by letting them include as much of the flour as they like, one cup or two, or somewhere in between. The more whole wheat, the denser the rolls, but warm from the oven, any version of this recipe will prove a delicious lesson in wholesome baking.

Ingredients A Better Cinnamon Roll

        * FOR THE DOUGH:
        * 1 cup milk
        * 1/4 cup sugar
        * 1 1/2 teaspoons salt
        * 2 tablespoons unsalted butter
        * 2 cups flour (equal parts whole wheat and all-purpose, all whole wheat, or a blend somewhere in between)
        * 1 1/2 cups bread flour
        * 1 package or 2 1/4 teaspoons instant or bread machine yeast

        * 1 large egg, beaten
        * FOR THE FILLING:
        * 4 tablespoons unsalted butter, softened
        * 1 cup dark brown sugar, packed
        * 1 tablespoon ground cinnamon
        * FOR THE ICING:
        * 1 cup confectioners' sugar
        * 2 tablespoons milk, plus extra for thinning if needed



          Combine the milk, sugar, salt, and butter in a microwave-safe glass bowl. Microwave the mixture on high until it's hot, about 1 1/2 to 2 minutes. Set it aside and allow the butter to melt and the mixture to cool until it's just warm.

          In a large mixing bowl, use a wooden spoon to combine the flours, then stir in the yeast. Stir the egg into the milk mixture, then stir the milk mixture into the flours. Continue stirring until the mixture forms a soft dough.

          Transfer the dough onto a floured surface. Sprinkle it with more flour and pat it into an oval shape. Fold the dough in half and knead it with your knuckles or the heels of your hands. Give it a quarter turn, and repeat. Keep kneading, sprinkling with flour when necessary, until the dough is smooth, not sticky, and elastic (it should bounce back when poked), about 10 minutes.

          A Better Cinnamon Roll - Step 4 Oil a clean bowl, add the dough, and turn it to coat it with the oil. Cover the bowl with a damp cloth, place it in a warm spot (we put ours in a 100ยบ oven with the door open), and let it rise until it has doubled in bulk, about 45 minutes to an hour.

          Meanwhile, make the filling. Combine the softened butter, brown sugar, and cinnamon with a fork until well blended.

          Grease a 9- by 13-inch pan and set it aside. Transfer the dough to a floured surface and sprinkle it lightly with flour. Roll it out with a floured rolling pin into a 12- by 16-inch rectangle.

          A Better Cinnamon Roll - Step 7 Using your fingers, spread the filling over the dough, leaving a 1-inch strip uncovered at one of the short ends.

          A Better Cinnamon Roll - Step 8 Beginning at the opposite end, roll up the dough to make a cylinder.

          A Better Cinnamon Roll - Step 9 Pinch the ends and the seam closed with your fingers.

          A Better Cinnamon Roll - Step 10 Using a serrated knife, cut the cylinder into 12 rounds. (Tip: To make even rounds, first mark the dough in three equal sections. Divide each of those sections in two, then divide those in two and slice along the marks.) Place each round in the prepared pan (place the two ends spiral side up). Cover the pan with a damp towel, and let the rolls rise for 45 minutes.

          Heat the oven to 375°. Bake the rolls until light brown, about 18 to 20 minutes. Allow them to cool in the pan on a rack for 15 minutes.

          A Better Cinnamon Roll - Step 12 For the icing, whisk together the confectioners' sugar, milk, and vanilla in a bowl. If the mixture is too thick to drizzle, add a few extra drops of milk. Dip a fork into the icing, hold it a couple of inches above the rolls, and drizzle the topping in a zigzag pattern.

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Alaska Salmon Salad Sandwich

Ingredients : Alaska Salmon Salad Sandwich

    * 15 1/2 ounces canned Alaska salmon
    * 1/3 cup plain nonfat yogurt
    * 1/3 cup chopped green onions
    * 1/3 cup chopped celery
    * 1 tablespoon lemon juice
    * Black pepper, to taste
    * 12 slices bread

Directions: Alaska Salmon Salad Sandwich

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

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