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Post by 1timewonder on Mar 19, 2008 9:29:06 GMT -5
No, just cover the chicken mixture with the dry stuffing then pour the can of broth over the entire dish. When it bakes it will come out moist and a little crispy.
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Post by tnwaltz on Mar 19, 2008 10:55:27 GMT -5
Sounds great. I'll dice the raw chicken with my trusty kitchen shears and stir fry them quickly.
The best kitchen tool: Get a pair of stainless steel sewing scissors--the kind with the plastic handles--they are good for cutting up pizza, dicing meats, all kinds of things. And, they are dishwasher safe.
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Post by 1timewonder on Mar 19, 2008 11:16:41 GMT -5
I do the same. As a matter of fact used mine for sweet and sour pork strips last evening. But for this particular casserole I prefer the chicken baked and shredded.
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Post by bignana on Mar 24, 2008 19:10:19 GMT -5
Big "banana" Nana should have a good banana pudding recipe ;D I do, but I don't measure.
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Post by tnwaltz on Mar 24, 2008 19:54:04 GMT -5
See--I told you so!!! Anyway, WHERE are ALL these recipes you guys wanted to swap??!!!
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Post by bignana on Mar 24, 2008 20:28:12 GMT -5
See--I told you so!!! Anyway, WHERE are ALL these recipes you guys wanted to swap??!!! Actually my brother has the real good banana pudding recipe. I will get it and post it. I have a real good roast recipe. Place a roast in the crock pot and mix 1 can of cream of mushroom soup with 1/2 cup of water and 1 can of cream of onion soup with 1/2 can of water. Pour over roast and cook for about 8 hours. As the roast cooks it makes its own gravy. It is wonderful with mashed potatoes and slaw.
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Post by 502blue on Mar 24, 2008 21:00:19 GMT -5
It's hard for me to swap also, I don't measure anything when I am cooking. But, here is one of my absolute favorite desserts. Think I will make these this week!
Apple squares:
1 pkg yellow cake mix 1/2 cup soft margarine or butter 1/4 cup firmly packed brown sugar 1/2 tsp cinnamon 2 apples thinly sliced 1 cup sour cream 1 egg Preheat to 350. Combine first two ingredients: mix till crumbly. Reseve 2/3 cups for topping. Add brown sugar and cinnamon to reserved topping. Mix well set aside. Press remaining mixture onto bottom of ungreased 13x9 pan. Arrange apple slices over base. Blend sour cream and egg and spread evenly over apples. Sprinkle reserved topping overall. Bake until topping is golden brown and bubble (about 25 to 30 minutes) Serve warm, refrig leftovers.
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Post by 502blue on Mar 24, 2008 21:05:05 GMT -5
here is my best homemade bbq sauce. I don't measure but here is what I do when need a lil kick. Take your favorite "bottled" brand bbq sauce. Add about 2 cups grape jelly. Slice a lemon, add the slices to the sauce after squeezing most of the juice into the sauce. Add chopped bell peppers. Let it simmer on low for about an hour.
Also, with slaw, well, I do the strangest things, but I love it! Shredded cabbage, mayo, tiny diced cucumber and tiny diced tomato. Salt and pepper to taste. I swear you will fall in love! I don't do vinegar, I don't like vinegar slaw.
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Post by saleenmissy on Mar 25, 2008 12:09:01 GMT -5
See--I told you so!!! Anyway, WHERE are ALL these recipes you guys wanted to swap??!!! Actually my brother has the real good banana pudding recipe. I will get it and post it. I have a real good roast recipe. Place a roast in the crock pot and mix 1 can of cream of mushroom soup with 1/2 cup of water and 1 can of cream of onion soup with 1/2 can of water. Pour over roast and cook for about 8 hours. As the roast cooks it makes its own gravy. It is wonderful with mashed potatoes and slaw. AW! Did you get that from my granny? MAN I MISS HER!!!!!!
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Post by misinglink on Mar 26, 2008 20:23:45 GMT -5
I will get my Talapia Dish to you as soon as I can!! It is great. But lets not let this thread fall by the way side.. I am sure there are lots of things to share.
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Post by CoffeeShooter on Mar 26, 2008 21:14:56 GMT -5
Ya'll have great sounding recipes but I just don't enjoy cooking. Being a girl in a family of 5 kids I spent a lot of time in the kitchen growing up though. My mom & grandmother's all were excellent cooks. I eat salads, fruits and easy foods at home but enjoy dining out very much. I eat a lot of cereal these days for dinner.
Blue -- grape jelly in BBQ sauce? Interesting!
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Post by 1timewonder on Mar 27, 2008 8:49:01 GMT -5
See--I told you so!!! Anyway, WHERE are ALL these recipes you guys wanted to swap??!!! Actually my brother has the real good banana pudding recipe. I will get it and post it. I have a real good roast recipe. Place a roast in the crock pot and mix 1 can of cream of mushroom soup with 1/2 cup of water and 1 can of cream of onion soup with 1/2 can of water. Pour over roast and cook for about 8 hours. As the roast cooks it makes its own gravy. It is wonderful with mashed potatoes and slaw. This sounds terrific! I'll definitely give it a try.
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Post by 1timewonder on Mar 27, 2008 8:59:27 GMT -5
This is a Paula Deen recipe for pork tenderloin. My husband made it a few weeks ago and we both loved it. We had the leftovers the next morning with biscuits.
1/2 cup soy sauce 2 oranges, juices 1 lime, juiced 1/2 cup tamarind concentrate 1 tablespoon Dijon mustard 1 teaspoon ground ginger 1 clove garlic, crushed 1 tablespoon chopped scallions 1 pork tenderloin (about 12 ounces) Olive oil, for brushing
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator. Preheat an outdoor grill or preheat oven to 350 degrees F.
Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Mar 28, 2008 16:41:22 GMT -5
Okay don't tell my mama but here's a great family recipe.
2-4 whole chicken breasts cooked (I usually crock pot them) 1 cup chicken broth 2 cans cream of chicken (I usually use 1 chicken and 1 mushroom or celery) 8 oz sour cream 1 tube of ritz crackers 1 stick butter
Remove meat from bones and mix with next three ingredients. Place everything in a casserole dish. Bash the Ritz crackers to a pulp and spread on top. Melt the butter and drizzle over crackers. Bake at 350 for 30 to 40 minutes.
That's just the basic plain jane casserole. 8 times out of 10 we usaually add about 1/4 cup of cream sherry to the mix. Yummy. And lately I've also added sautéed mushrooms and Celery. We've always served it on a bed of rice. Keeps the creamy goodness all together.
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Post by misinglink on Mar 28, 2008 16:52:17 GMT -5
That really does sound great.. I will have to give it a try!!
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Post by rumpleteaser on Mar 28, 2008 17:03:34 GMT -5
Hey! That recipe belongs to my family! I sprinkle poppyseed on the Ritz cracker topping. All three of my kids request that casserole for their birthday dinners.
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Post by tnwaltz on Mar 28, 2008 18:15:33 GMT -5
Shadow, That's nearly identical to 1time's Chicken Cassarole. Her's has chicken broth at the end and yours has butter. Maybe you guys and rumple are all related and don't even know that you are all posting here, huh? It is a small world after all, right? So they say, at least!!
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Mar 28, 2008 18:36:15 GMT -5
Here's something i found on the net. The SO and i use it on ribs, chicken, roasts, and many other things. What's great is that it's all ratio based
8 parts Brown Sugar 3 parts kosher salt 1 part chili powder 1 part other seasonings. I usually put in onion powder, garlic powder, Old Bays, black pepper, cayenne pepper, and thyme. The other part varies from batch to batch so it's never the same twice.
Last time we made this we rubbed it on a rack of ribs, a whole chicken and a beef brisket and then smoked the whole thing with cherry wood. Whole lot of meat and potato salad and I was in heaven. It's about time to do it again isn't it Bignana?!?!? ;D
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Post by tnwaltz on Mar 28, 2008 18:40:27 GMT -5
I got a really good meatloaf topping recipe off the Food Network website. I believe it was from an Alton Brown recipe. It was a mixture of Ketchup, Worcestershire Sauce and Honey. It was really, REALLY GOOD. Now, I make extra to pour over slices rather than gravy. I do add some garlic powder and black pepper myself. I'm not where I can put my hands on the measurements but I try to remember to hunt it down.
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Post by tnwaltz on Mar 28, 2008 18:41:29 GMT -5
Oh, and I add some Jalepeno relish to it. Just about a teaspoon. Sweet and tangy.
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Post by saleenmissy on Mar 28, 2008 18:43:53 GMT -5
Hey! That recipe belongs to my family! I sprinkle poppyseed on the Ritz cracker topping. All three of my kids request that casserole for their birthday dinners. I sprinkle mine with poppyseed! Then I pray for no drug tests!!!
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Post by 1timewonder on Mar 28, 2008 19:32:50 GMT -5
Shadow, That's nearly identical to 1time's Chicken Cassarole. Her's has chicken broth at the end and yours has butter. Maybe you guys and rumple are all related and don't even know that you are all posting here, huh? It is a small world after all, right? So they say, at least!! Either that, or the recipe was so popular it got shared around these parts many times. I've made several variations and they all go over big time to whoever I serve. And they always come back for seconds.
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Post by bignana on Mar 28, 2008 21:29:48 GMT -5
Okay don't tell my mama but here's a great family recipe. 2-4 whole chicken breasts cooked (I usually crock pot them) 1 cup chicken broth 2 cans cream of chicken (I usually use 1 chicken and 1 mushroom or celery) 8 oz sour cream 1 tube of ritz crackers 1 stick butter Remove meat from bones and mix with next three ingredients. Place everything in a casserole dish. Bash the Ritz crackers to a pulp and spread on top. Melt the butter and drizzle over crackers. Bake at 350 for 30 to 40 minutes. That's just the basic plain jane casserole. 8 times out of 10 we usaually add about 1/4 cup of cream sherry to the mix. Yummy. And lately I've also added sautéed mushrooms and Celery. We've always served it on a bed of rice. Keeps the creamy goodness all together. And the reason we have never had this is, why? And yes it is just about time for another big grill and eat.
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shadowlady
Bobcat
The trouble with computers, of course, is that they're very sophisticated idiots.
Posts: 304
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Post by shadowlady on Mar 30, 2008 7:39:39 GMT -5
[ And the reason we have never had this is, why? And yes it is just about time for another big grill and eat. Don't know why haven't you ever had any?
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Post by bignana on Mar 30, 2008 11:06:43 GMT -5
[ And the reason we have never had this is, why? And yes it is just about time for another big grill and eat. Don't know why haven't you ever had any? Just because you work and I don't is no reason for you to not cook for me. ;D
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