Tom Holden - Chicken Ultimate Cookbook: 50 Quick and Easy Chicken Recipes to Die for
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- Book:Chicken Ultimate Cookbook: 50 Quick and Easy Chicken Recipes to Die for
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Welcome To My New Series Of Cookbooks
I want to thank you and congratulate you for downloading the book , Chicken Ultimate Cookboo k .
This book contains step by step recipes on delicious chicken recipes that your party will love. I have made it as easy as possible for you to prepare these lovely dishes, and even added a picture of each chicken recipe
Happy cooking, and look out for new releases in my Ultimate Cookbook series.
For your convenience I have listed the other books in the last pages of this book.
Thanks again for downloading this book, I hope you enjoy it!
Copyright 2014 by Tom Holden
All rights reserved
Index
Crock Pot Taco Soup
- 1 (16 ounce) cans pinto beans
- 1 (16 ounce) cans white beans or 1 (16 ounce) cans kidney beans
- 1 (11 ounce) cans niblet corn
- 1 (11 ounce) cans Rotel tomatoes & chilies
- 1 (28 ounce) cans diced tomatoes
- 1 (4 ounce) cans diced green chilies
- 1 (1 1/4 ounce) envelopes taco seasoning mix
- 1 (1 ounce) envelope Hidden Valley Original Ranch Dressing and Seasoning Mix
- 1 lb shredded chicken, ground beef or 1 lb any meat
- Cook and drain meat. Shred meat if needed.
- Without draining the cans add all ingredients to the crock pot.
- Mix all ingredients together and cook on high for 2 hours or low for 4 hours.
- Keep warm on low until ready to serve.
- Garnish with shredded cheese, tortilla chips, green onions or sour cream.
Variations :
I made this with 3 chicken breasts cubed. Also I used a small can or regular tomatoes instead of Rotel tomatoes and chilies and I substituted great northern beans for the white beans. It came out great.
- 3 tablespoons oil
- 2 boneless skinless chicken breasts
- 1 cup water chestnut
- 2/3 cup mushroom
- 3 tablespoons chopped onions
- 1 teaspoon minced garlic
- 4 -5 leaves iceberg lettuce
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
- 1 -2 teaspoon garlic and red Chile paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon rice wine vinegar
- First make the special sauce by dissolving the sugar in a small bowl of water. Mix in lemon juice, ketchup, sesame oil, soy sauce, rice wine and vinegar.
- Mix well and place in the refrigerator until ready to serve. Mix together the hot water and the hot mustard and set aside. Eventually you will add the mustard and garlic chili sauce to the special sauce mixture.
- In a large frying pan or wok heat oil and saute chicken breasts until done, usually about 4-5 minutes er side. When done remove chicken from pan and let it cool.
- Keep oil in the pan hot. While the chicken is cooling Mince the water chestnuts and mushrooms to the size of peas. In a small bowl mix together soy sauce, brown sugar and rice vinegar to make the stir fry sauce. Once the chicken is cool, mince to about the same size as the mushrooms and water chestnuts.
- While the pan is still on high heat add in another tablespoon of vegetable oil. Add The chicken, garlic, onions, water chestnuts and mushrooms to the pan. Stir in the stir fry sauce and saute the mixture for a few minutes and serve in lettuce leaves.
Variations :
I added in about 1 cups of cooked rice vermicelli and 1 cup of diced tomatoes. I also doubled the stir fry sauce and it was perfect.
- 2 lbs boneless skinless chicken breasts
- 2 (10 1/2 ounce) cans condensed cream of chicken soup
- 1 (10 1/2 ounce) cans condensed cheddar cheese soup
- 1/4 teaspoon garlic powder
- salt and pepper (optional)
- Mix together the undiluted soups and the garlic powder.
- Place chicken in the crock pot and pour mixture on top.
- Cove and cook for 6-8 hours on low, chicken should be tender when done.
- Serve with sauce over noodles or rice.
Variations :
When making this I used broccoli cheese soup. I also cooked come extra broccoli and poured some of the sauce over it and it turned out great.
- 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground red pepper
- 2 teaspoons black pepper
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 piece minced ginger ( 1-inch long)
- 6 bamboo skewers ( 6-inch)
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno Chile, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala ( buy in Indian market)
- 1/2 teaspoon salt
- 1 (8 ounce) cans tomato sauce
- 1 cup whipping cream
- 1/4 cup chopped fresh cilantro
- Let the bamboo skewers soak in water.
- Put chicken on the skewers and marinate in the refrigerator for about an hour.
- Discard marinade when done.
- To make the sauce, melt butter over medium heat.
- Add in jalapeno and garlic and cook for 1 minute.
- Stir in cumin, coriander, paprika, garam masala and salt.
- Mix in the tomato sauce and simmer about 15 minutes.
- Stir in the cream and simmer until thickened, about 5 minutes.
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