Cheap Stock Pot

A Great Recipe For Chicken and Wine Sauce

It’s always tough to find good, easy chicken recipes. Well, I recently found one for chicken and wine sauce. It is quick, tasty and is ready in 40 minutes. Now, after going to work all day, this one is a winner.

The first step naturally is your ingredients. These include two pounds of chicken, olive oil, Italian bread crumbs, eggs, salt, pepper, paprika, and garlic. The second part of the recipe calls for red or white wine, chicken broth and canned or fresh mushrooms (your preference). I use canned because this is supposed to be an easy to prepare recipe!

Next is the preparation. First, put two eggs with salt, pepper, garlic powder, and paprika in a bowl and mix. Put chicken cutlets in egg mixture and then cover with bread crumbs.

Drench the chicken in oil and make sure you turn it when you cook it. This part can be prepared ahead of time and kept in the refrigerator. Before adding the second step, however, always make sure the chicken is at room temperature in a casserole dish.

In a separate large bowl, mix one quarter cup of wine and a one pound can of mushrooms (or fresh if you prefer) and mix.

Pour the mixture into the casserole dish holding the chicken stock, putting liquid and mushrooms on all of the pieces of chicken.

That’s it…that’s the whole recipe. Put the chicken in a 350 degree oven for 35 minutes covered with aluminum foil and then cook for ten minutes uncovered. Serve with rice or potatoes and a vegetable or salad and your dinner is done. Easy, delicious and it looks like it took hours to prepare.

Set of 2 stainless stockpot in 8 quart and 12 quart. Each stockpot comes with steel lid, steel stay cool handles. Reinforced base to enhance stability.

• Constructed in stainless for durability
• Gradual sizes
• Riveted handles
• Hygiene
• Easy to clean

Low Carb Chicken Soup Recipe – Indulge With This Easy And Quick Chicken Soup Recipe!

Low Carb Chicken Soup Recipes are often a little bland, but also sometimes a little over the top. Chicken soup is comfort food, and there is no reason why a dedicated “low carber” like yourself should be denied such simply pleasures in life! This is just one of the many recipes I have available, and is also very easy to put together.

You should find the following Low Carb Chicken Soup Recipe very simple to make up when you’re busy, and I have tailored it specifically to dodge the carbs to maximum effect whilst still tasting good!

Low Carb Chicken Soup Recipe from the vault:

Cream of Chicken Soup

4 cups chicken stock (for a stronger flavour, add 1 tsp. Knorr chicken stock powder)

1 ½ cup cooked chicken, diced

1 tsp. onion powder

1 cup pureed cooked cauliflower

2 egg yolks

3 oz. cream cheese

1 cup heavy cream

Salt and freshly ground pepper to taste

Bring stock, chicken, and onion powder to a simmer. Meanwhile, whirr cauliflower, cream cheese, egg yolks and heavy cream in blender. Add to stock mixture, and gently simmer until soup thickens slightly. Sprinkle with paprika for garnish and serve. Makes about 8 1 cup servings.

Total recipe: 1,560 calories and 17.4 grams of carbs and 3.8 grams fibre

Per serving: 195 calories and 2.17 carbs with 0.44 grams fibre per serving. (assumes 0 carbs for the stock).

Well, there you have it, your simple yet filling and tasty Low Carb Chicken Soup Recipe! If you found this useful, you might also find the resource at the bottom of this article highly effective for you sticking to your low carb diet and don’t make the same mistakes I did!

Cuisinart’s® DS Anodized cookware features Cuisinart’s exclusive ArmorGuardTM protective coating technology, allowing the hard anodized construction to not only offer durability and professional performance, but now the convenience of easy cleanup in the dishwasher. The evolutionary design also features EternaTM, “The World’s Longest Lasting, and Metal Utensil-safe, Nonstick” interior.

• Dish washer safe
• Ergonomic stay cool handles
• Metal utensil safe
• Limited lifetime warranty
• Tempered glass covers

Cheese and Potato Soup – A Recipe for Cheddar Baked Potato Soup That Is Out Of This World

This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.

The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.

It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.

Cheddar Baked Potato Soup Recipe

6 Tablespoons butter

1 cup yellow onions, diced

4 Tablespoons all-purpose flour

6 cups hot chicken stock

4 cups baked potatoes, peeled and chopped

2 cups heavy cream

1/4 cup parsley, chopped

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons dried basil

1 1/2 teaspoons salt

1 1/2 teaspoons hot pepper sauce

1 1/2 teaspoons coarse black pepper

1 1/2 cup Cheddar cheese, grated

1/4 cup diced green onions (white part only)

Additional grated cheese and chopped parsley for garnish

1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.

2. Add flour, stirring to prevent lumps. Cook 3 – 5 minutes until just golden brown.

3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.

4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.

5. Add grated cheese. Heat until cheese melts and soup is smooth.

Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.

“Cooking for a big crowd is a cinch with this terrific looking enamel on steel pot, built sturdy to handle a big batch.” Rachael Ray. A beautiful porcelain enamel interior and exterior adds a punch of color to your kitchen. Durable carbon steel construction heats evenly, and the stainless steel rim helps prevent chipping. Watch your foods cook without having to remove the lid to keep moisture locked in. The colorful silicone-rimmed knob makes for an easy grab. Steel loop handles make this pot easy to lift and pour. The generously sized 16-quart capacity lets you easily create your favorite soup, stew, or the perfect stock with room to spare. It’s even big enough for tons of corn on the cob or a lobster boil.

• 16-quart stockpot made of durable carbon steel with a porcelain-enamel finish
• Steel loop side handles for convenient lifting and pouring
• Glass lid with colorful silicone-rimmed knob traps in heat, moisture, and flavor
• Washes clean easily; oven-safe up to 350 degrees F
• Measures approximately 15 by 12-1/5 by 12-1/5 inches

Spinach Soup Recipe – Cream of Spinach and Artichoke Soup

This spinach soup recipe is a homemade delicacy at home. A gourmet soup can be bought anywhere but at what cost? Yes, exactly, don’t take it anymore. Learn to make Cream of Spinach and Artichoke Soup, homemade and better than ever.

With this easy recipe, very little preparation and 30 minutes of time, they everyone can master the art of creating mouth watering Cream of Spinach and Artichoke Soup. What more could we ask for? You could not have answered it better.

8 ounces Cream Cheese

8 ounces Frozen Cut Spinach

6 cups Rich Homemade Chicken Stock (make before the day that you make your soup)

1 pint Heavy Cream

1 can (13 – 14 ounces) Artichoke Hearts (Drain and squeeze most of the juice out of the artichokes and cut in 1/4 or just pull them apart)

1 Tablespoon Minced Garlic

1 1/2 teaspoons Black Pepper

2 teaspoons White Salt

1/2 A Yellow Onion, chopped

1. Start this creamy spinach soup by adding six cups of rich homemade chicken stock to a large soup pot and turn the heat on the stove-top to medium high.

2. When the stock begins to boil reduce the heat to medium low and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.

3. Add the white salt and black pepper. Stir Well

4. (You may want a pair of latex gloves for this step). Cut the cream cheese into small slices, each time you cut a slice off add it to the pot until it’s all gone. Stir well, until it’s totally melted, approximately 5 minutes.

5. Add 1 pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

All done, grab a few bowls and serve this creamy spinach soup recipe to your friends and or family and enjoy.

Trust All-Clad’s stainless steel stock pots to cook soups, stews, pasta and stocks to mouth-watering perfection. Stainless steel outside and inside with a layer of heat conducting aluminum on the bottom yield a pot that heats quickly and evenly, doesn’t react with food, and maintains its good looks over a lifetime of service. This handy set includes two steamer baskets. Use the larger one for clams, lobsters, pasta, and corn on the cob. The smaller one would be handy for shrimp and vegetables.

Reach for the All-Clad 12-quart multi-cooker whenever you cook up a big batch of pasta, a mess of corn on the cob, or clams for a crowd. Oven-safe to 500 degrees F, the multi-cooker comes with riveted stainless-steel handles. The included pasta basket and steamer basket feature lift-out handles to simplify draining and can be set aside if you are cooking soup or chili. The bestseller among All-Clad’s renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad’s worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 highly polished stainless steel, so it’s stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, stainless steel that works on conventional stovetops, and, with care, remains beautiful during this cookware’s lifetime warranty against defects–and beyond.–Fred Brack

From the Manufacturer
All-Clad Stainless Construction
With its 18/10 stainless steel cooking surface and hand-polished, mirror-finished exterior, the All-Clad Stainless collection is the ultimate reflection of style and practicality. The stainless interior is stick-resistant and cleans easily. The stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature “stay-cool” long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

• Beautifully polished, stainless exterior layer.
• Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have “hot spots” when cooking.
• Stainless-steel interior layer/cooking surface.
• Long, polished stainless, stay-cool handles.
• Sturdy, non-corrosive stainless-steel rivets won’t react with foods.
• Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
• The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary “Soup for Two” 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a “Pasta Pentola” 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

• 18/10 stainless-steel interior and exterior with brushed finish
• Encapsulated aluminum base for superior conductivity
• Includes stainless-steel pasta basket, steamer basket, and lid
• Riveted stainless-steel handles stay cool on stovetop
• Dishwasher-safe and oven-safe to 500 degrees F

Chicken Laksa Recipe – Make Flavorsome Malaysian Curry Noodles at Home

There are many variations to a laksa recipe. This one is made with fried boneless chicken. If you follow the link at the bottom of the page, you will find another laksa recipe in which skinless chicken on the bone is used. I have tried both and they are both equally delicious.

Ingredients

* 500g boneless chicken (cut into small pieces)

* 3 Tbsp Oil

* Oil for deep frying

* 200g Tofu

* 2 Onions

* 2 Tsp minced garlic

* 2 Tbsp chopped ginger

* 5-6 cashew nuts

* 2 red chilies

* 1/2 tsp shrimp paste

* 2 Tsp cumin powder

* 1/2 Tsp Turmeric powder

* 1 Tbsp coriander powder

* 2 Tbsp malaysian red curry paste (optional)

* 3 cups of thin coconut milk (or diluted coconut cream)

* 1 cup of chicken stock

* 1 Tbsp brown sugar

* Salt to taste

* 200g blanched bean sprouts

* 3-4 lemon grass root

* Noodles 1 packet

* chopped spring onions

Method

Heat oil and deep fry the large slices of tofu till brown. Also fry the chicken pieces and keep aside.

Add 2 Tbsp oil in a wok and saute the chopped onions. Add the garlic, ginger, cashew nuts, chilies, shrimp paste, cumin

powder, coriander powder and turmeric powder. Fry for a few minutes and then grind all this.

Again heat a tablespoon of oil in a wok and add crushed lemon grass roots and the ground paste. Cook for a couple of minutes

then add the red curry paste and chicken stock. Bring to a boil. Add the coconut milk, sugar, chicken and tofu.

Simmer for 5 minutes.

Boil and strain the noodles.

To serve. Add some noodles in a bowl, some chicken curry, bean sprouts and spring onions. If you want you can also use boiled egg and crispy fried onions to garnish.

Trust All-Clad’s stainless steel stock pots to cook soups, stews, pasta and stocks to mouth-watering perfection. Stainless steel outside and inside with a layer of heat conducting aluminum on the bottom yield a pot that heats quickly and evenly, doesn’t react with food, and maintains its good looks over a lifetime of service. This handy set includes two steamer baskets. Use the larger one for clams, lobsters, pasta, and corn on the cob. The smaller one would be handy for shrimp and vegetables.

Reach for the All-Clad 12-quart multi-cooker whenever you cook up a big batch of pasta, a mess of corn on the cob, or clams for a crowd. Oven-safe to 500 degrees F, the multi-cooker comes with riveted stainless-steel handles. The included pasta basket and steamer basket feature lift-out handles to simplify draining and can be set aside if you are cooking soup or chili. The bestseller among All-Clad’s renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad’s worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 highly polished stainless steel, so it’s stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, stainless steel that works on conventional stovetops, and, with care, remains beautiful during this cookware’s lifetime warranty against defects–and beyond.–Fred Brack

From the Manufacturer
All-Clad Stainless Construction
With its 18/10 stainless steel cooking surface and hand-polished, mirror-finished exterior, the All-Clad Stainless collection is the ultimate reflection of style and practicality. The stainless interior is stick-resistant and cleans easily. The stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature “stay-cool” long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

• Beautifully polished, stainless exterior layer.
• Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have “hot spots” when cooking.
• Stainless-steel interior layer/cooking surface.
• Long, polished stainless, stay-cool handles.
• Sturdy, non-corrosive stainless-steel rivets won’t react with foods.
• Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
• The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary “Soup for Two” 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a “Pasta Pentola” 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

• 18/10 stainless-steel interior and exterior with brushed finish
• Encapsulated aluminum base for superior conductivity
• Includes stainless-steel pasta basket, steamer basket, and lid
• Riveted stainless-steel handles stay cool on stovetop
• Dishwasher-safe and oven-safe to 500 degrees F

That’s Not Gumbo, That’s Just Bad Soup! This Cajun Gumbo Recipe is the Real Deal

Go into any city that has a restaurant that features Cajun food and they will boast about how their Cajun gumbo recipe is the best in the city. However, for those of us that are from Cajun country, we often walk away with an empty belly because of the disappointing dishes that they serve. Far too many people take unnecessary privileges with one of our most sacred dishes.

A real Cajun gumbo recipe is not something that lends itself to “modern flare.” While every chef wants to put their own little twist into their recipes, there are certain things about a Cajun gumbo recipe that should not be messed with. The two most common violations that I find when traveling is that they are mixing seafood with meat (an absolute forbidden for a true Cajun) and they don’t use a roux.

Just about every authentic Cajun gumbo recipe that you will find will be either chicken and sausage or seafood. For some reason, these wannabe Cajun chefs think that they can throw everything into the pot to make it their own special gumbo. Well, it might be special, but it sure as hell would not be served by any respectable Cajun cook.

Another thing that is often found in pseudo Cajun gumbo recipes is some type of substitution for the roux. Let me say this clearly and loudly so that there is no misunderstanding, “IF THERE IS NO ROUX, THEN THERE IS NO GUMBO!” Sorry for shouting, but people are trying to fancy something up by substituting red wine or some “gourmet” tomato blend, and all they end up doing is ruining a great Cajun gumbo recipe.

While I would normally not do this, I feel sorry for those of you that have not had the pleasure of actually tasting a real Cajun gumbo recipe so I am going to trust you with something that I have kept close to the vest from the very first day I stepped into a kitchen. As far as I am concerned, this is the Holy Grail of the Chicken & Sausage Cajun Gumbo recipes. It goes a little like this:

2 # boneless chicken breast (cubed & seasoned)

2 # boneless chicken thighs (cubed & seasoned)

1 # Andouille or smoked sausage (cubed)

20 oz chicken stock

1 1/4 gal water

16 oz Savoies dark roux

2 c chopped onion

½ c chopped bell pepper

T minced garlic

1 bay leaf

1 c chopped green onion and parsley (Fresh)

Tip

1.Most failed attempts at making Gumbo reside with water/stock to roux ratio. It is critical to use the right amount of roux. The idea is to add enough roux to the water to remove all clarity plus (2) tbls +/- to attain desired heartiness. If you can see through it, you must add another tablespoon of roux.

2.Monitor the level of stock during cooking, it may boil out and become concentrated. Just add extra water should this happen.

Procedure

Bring 1 1/4 gal water to a boil – add chicken stock, roux and dissolve as described above -Add Onion, Bell pepper, garlic, bay leaf & sausage – simmer 15-20 min. Add chicken–bring to a boil then add chopped green onion & parsley and simmer 15-20 minutes.

Season to taste with Tony Chachere Cajun Seasoning (it is my favorite blend). It is important to adjust the seasoning at the end because soups will boil out and could get concentrated resulting in an over seasoned or salty Gumbo. Roux based gumbos & sauces should be, at the least, salted to blend all the flavors properly.

I like to serve gumbo in a large bowl w/small portion of cooked white rice with a slice of Garlic French Bread and a Baked Sweet Potato to compliment the dish.

Bon Appetite!

The built-in colander lid lets you strain and drain foods directly from the pan, eliminating the need for a separate colander. To strain, simply twist the lid in place to lock it securely and pour. Thanks to this feature, you’ll enjoy having no colander to clean and no food accidentally pouring into the sink. To accommodate a variety of foods, the lid has large and small size holes.

• Full Cap Base Advantage – Now a stainless steel protector surrounds a thicker aluminum core for easy maintenance and better heat distribution. Since the entire surface is stainless steel, cleanup is easier. Enjoy a lifetime of beauty.
• Unique straining lids and classically styled phenolic handles are oven safe up to 350 degrees F / 180 degrees C.
• Durable stainless steel construction – dishwasher safe
• Thicker, rolled pan rims for extra durability, enhanced drip-free pouring and easy handling.
• Lifetime Limited Warranty

Healthy Aromatic Chicken Curry Recipe

Specially tailored made for health-conscious, this chicken curry is a low fat, low calorie, low carbohydrate and high protein dish that is easy to whip up. Lentils, spices, stock, lemon juices and mild curry paste provide a good flavor base to this healthy chicken curry dish, even without rich and calorie-laden coconut milk.

To make chicken curry, red lentils and chicken thighs are simmered with a mixture of spices in chicken stock to a stew-like consistency with spinach leaves and bay leaf. This melange of different textures are brought to simmer until all the flavors marry well, yielding a complete protein dish.

Lentils are underrated food packed with great nutritional value and health benefits. They are high in protein and low in calories and fat. Eating lentils can help regulate blood sugar and cholesterol levels, and hence protect from heart disease. Lentils are also a good source of iron, dietary fibers, folate and vitamin B1, making them one of the underrated healthiest food.

Ingredients:

125g / 4oz red lentils

2 teaspoon ground coriander

1/2 teaspoon cumin seeds

2 teaspoon mild curry paste

1 bay leaf

small strip of lemon rind

600ml / 1 pint chicken or vegetable stock

8 chicken thighs, skinned

175g / 6oz spinach leaves, rinsed and shredded

1 tablespoon freshly chopped coriander

2 teaspoon lemon juice

salt and freshly ground black pepper

To serve:

freshly cooked rice low fat natural yogurt

Method:

1. Put the lentils in a sieve and rinse thoroughly under cold running water.
2. Dry-fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30 seconds. Stir in the curry paste.
3. Add the lentils to the saucepan with the bay leaf and lemon rind, then pour in the stock.
4. Stir, then slowly bring to the boil. Turn down the heat, half-cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally.
5. Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half-cover. Simmer for 15 minutes.
6. Stir in the shredded spinach and cook for a further 25 minutes or until the chicken is very tender and the sauce is thick.
7. Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste with salt and pepper. Serve immediately with the rice and a little natural yogurt.

Winware Stainless Steel Stock Pot 20 Quart with Cover

• Heavy weight stainless with encapsulated bottom
• Durable commercial grade
• NSF Listed
• Heavy gauge stainless steel cover
• 20 quart stock pot

Low Calorie Chicken Casserole Recipe

 Casserole recipes are recipes that are usually referred to a one-dish meal that basically contain cooked meats, fish, poultry, eggs and vegetables and bound with soup or sauce. They are actually cooked using the casserole dish thus where the name came from. This cooking method became very popular especially among the Americans during the 1950′s thereon when the dish was first introduced to the consumers from a simple light-weight metal. Now it has evolved into different materials such as glass, enamel, and stoneware to name a few. With this development, recipes of so many variations came up for everyone’s satisfaction.

Varieties of low calorie recipes were introduced depending on every persons requirement. The usual low calorie intake per day consists of 1500 to 1800 kcal. Normally, calorie intake varies, 1940 kcal for women and 2550 kcal for men. These calories are then burned into energy and the excess intake become fat. There are considerable factors that affects the daily calorie needs of a person. These are age, weight, height, the composition of the body and the daily activity. Low- calorie diet should always be upon the doctor’s recommendation. Regular food are usually eliminated and a meal replacement is recommended. This is why there are recipes now that are low in calories but are regular sight in our dining table especially for health conscious family. One casserole recipe that I usually prepare for my family is the low- calorie Chicken Casserole, Filipino way.

Low Calorie Chicken Casserole

Ingredients:

• 1.5 lbs chicken breast (skinless), diced
• 2 medium size potatoes, diced
• 2 medium size carrots, diced
• 1 medium size turnip, diced
• 1 each green and red bell pepper, chopped
• 1 large onion, chopped
• 4 cloves garlic, crushed
• ⅛ cup tomato paste
• 1 tbsp parsley, chopped
• 1 tbsp paprika
• 1 bay leaf
• 1 liter chicken stock
• 4 tbsp olive oil
• salt and pepper to taste

Procedure:

In a mixing bowl or dish, mix all together the chicken, paprika, salt and pepper. Heat olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook for 5-10 minutes until chicken turned brown. Remove chicken and set aside. Saute onion and garlic on the same casserole until the onions are translucent. Add the chopped green pepper and parsley then the tomato paste. Mix well and cook for 3 to 4 minutes more.

Return the chicken to the casserole. Gradually add the chicken stock. Add all the vegetables and stir them all together and cook over a low heat for about 20 minutes or until chicken and vegetables are done. Garnish with parsley and serve immediately with plain rice.

Makes 5 – 6 servings

Every 100 grams of chicken breast is equivalent to 116 kcal. This casserole recipe have 700 grams chicken breast and therefore has 812 kcal. Taking into account the added vegetables, it is still in conformity with a low calorie diet which is supposed to be 1500 -1800 calories per day depending on a person’s needs and doctor’s advice.

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Garlic and Zucchini Soup Recipe

Garlic and zucchini soup recipe is one of the 5-star restaurant is dominated by the garlic soup dish. This tastes awesome when served hot. Generally this soup is served as a starter. The clicking falvour of garlic makes it quite special and unique. It is Healthy and has a high nutritive value.

Ingredients used in this recipe:

Garlic, thinly sliced 25 cloves, zucchini, diced medium trimmed2, 4tablespoons olive oil, onion, chopped 1 small potato, thinly sliced 2medium, 8 cups chicken stock, salt to taste, black pepper powder to taste

Preparation Method for Garlic and zucchini soup recipe:

Heat oil in large heavy saucepan, add three quarters of the garlic and cook over medium heat for about ten minutes, or until browned. Add the onion and fry another 5-6 minutes, until slightly burnt garlic and onions are golden brown brown.

Add potatoes and cook, stirring all the time to continue. Add the chicken stock (or water), salt and pepper powder to taste. When it comes to a boil, reduce heat and simmer for half an hour. Take the heat and let cool slightly. Puree in blender until smooth.

Heat puree and when it comes to a boil, add the zucchini pieces and cook for 20-25 minutes, until zucchini is cooked and tender. Correct the consistency by adding stock or water if necessary.

Oven-bake the garlic and the remaining quarter till it appear like golden color and crispy. Garnish the soup and serve piping hot.

Preparation Tips for this recipe:

1. Time for preparing the recipe: 10 minutes

2. Servings: 4 persons.

3. Serve this soup when it is hot

4. Cooking time: 20 minutes

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A high-quality large cooking pot is one of the cornerstones of a well-equipped kitchen, and this roomy 8-quart stockpot will earn a permanent spot on the stove. Designed help make flavorful stock, this pot is also big enough to handle large batches of soup, or beans, or pasta. The thick, hard-anodized aluminum construction conducts heat evenly and efficiently through the sides as well as the base, ideal for gentle simmering, and a tempered glass lid seals in flavor while keeping the contents visible. Because a long handle would be awkward on a pan of this size, the saucepan has two stay-cool loop handles, so it’s easy to maneuver even when full.

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Chicken Soup Recipe – Making Your Own

This article is not so much about my own Chicken Soup Recipe, but more about how you can develop your own unique version. I think everyone who likes to cook chicken should be able to make a good soup with it. It’s a great way to use up leftovers, and an even better way to make sure you get enough vegetables in your diet.

While there are countless variations of techniques and ingredients in chicken soup, there is one constant that no one can do without: a good stock or broth. Without this your soup will have a watery taste, and that is no fun to eat. Also, a tasty broth is more likely to be healthier for you, since where there is flavor there is usually also nutrients. A good stock typically contains some gelatin, which comes from dissolved collagen from bones and connective tissue. Gelatin is great for carrying both flavor and nutrients because it can interact with organic molecules better than water can.

So does that mean you have to make your own chicken stock in order to have a good chicken soup recipe? Not necessarily, as there are many good chicken stocks available at grocery stores. I prefer the kind you get in boxes, but the canned stuff is usually good too. I’ll use the powdered or cubed stuff in a pinch, but I find they have too much salt and other flavor enhancers for my liking. I’m also not sure how much gelatin they contain, if any.

However, if you do prefer to make your own stock, there are many excellent Web sites available that give instructions. Basically all you have to do is simmer chicken bones along with some onions, carrots and celery for an hour or two. Regardless of how you make it, there is one piece of advice I can give you that will always work: after the stock is made, remove the solid ingredients, and boil off some of the water to reduce the amount to half. Concentrating the stock will intensify the flavor, making everything you use it in that much more flavorful.

After the stock, your next choice is which vegetables to use. I’ve already mentioned the classic onion, carrot and celery mix, but there are so many other choices available. From time to time I enjoy some chopped spinach in my chicken soup, or any other leafy green I happen to have on hand. Frozen peas are another great option, but remember to add them about 5 minutes before the soup is done cooking, unless you prefer your peas mushy. Tomatoes are another great vegetable to use in chicken soup, and they have the added benefit of bolstering a weak-tasting stock. You can also use “substitute” vegetables to replace some of the classics: fennel in place of celery, leeks or shallots for the onions, parsnips for carrots, etc. And let’s not forget about all the peppers out there, both hot and mild!

When it comes to vegetables, I usually just add whatever I have in my refrigerator. Any leftovers or veggies that are about to expire become candidates. I usually avoid root vegetables as they take longer to cook through, but if they are already cooked then they are fair game too. If not, then just chop them up into small pieces so they cook more quickly.

Next in the list of ingredients to select is the type of starch to add. There are so many to choose from that there is no way I could list them all, but one thing to think of is how much the starch you choose will thicken the broth. This will depend on how quickly it dissolves into the broth and how long you will be cooking it for. Most people don’t want to thicken their chicken soup too much, so pasta is the usual choice for most people. If there is one variant of chicken soup that is more famous than all the others, it would definitely be chicken noodle soup.

But noodles are far from being the only choice. Brown rice is my go-to starch for chicken soup. Like barley, it will thicken a broth given time, but it normally takes more than an hour for that to happen. I like how it swells in the liquid of the soup, and how it adds just a touch of viscosity to it. It helps the flavor of the soup cling to the tongue for just a little bit, enhancing the taste experience.

Lentils are a very healthy starch to use, and there are a lot of varieties to choose from. Red lentils will practically dissolve into the soup, while the little green gems known as Puy lentils will keep their shape almost forever. At the other end of the spectrum are potatoes, which given enough time will thicken a soup enough to stand your spoon in it.

If you want to go for big-time comfort food, then dumplings should be your selection. Personally I have never made dumplings, but I know some people that swear by it.

Lastly, you need to decide what spices and herbs to go for. Chicken has such a neutral flavor that you should pay more attention to matching your spices to your vegetables you used. The basic spices that are considered “classic” would be parsley, sage, rosemary and thyme…just as in the song. These work very well when you use the classic veggies. But when you use other vegetables, then there are some really good combinations available. For instance, if you used tomatoes then you would be making a mistake to leave out the basil. Spinach and marjoram work very well together, while tarragon and fennel make a good pair.

But don’t think just about spice and herbs. If you want a really refreshing flavor, add a bit of lemon juice. Don’t forget about the garlic either, as it works with almost all other ingredients. And lastly, don’t be afraid to add a bit of spice. You don’t need to add so much that it burns the palate; just a little will heighten all the other flavors.

Of course, I’d be remiss if I left chicken itself out of the discussion. Any cooked or raw chicken will do, but you’ll find that white meat is the best in soups. Dark meat, while tastier, has a much higher fat content and tends to make a soup feel greasy. White meat for soups and pastas, dark meat for everything else is the rule that I go by.

I hope you aren’t disappointed that there wasn’t a recipe that you could follow to the letter in this article. The truth is I don’t usually cook that way anymore. I found I made much better meals once I understood the basics of whatever meal I was making I could improvise and make improvements and substitutions based on my tastes, who I was cooking for, and what I had in stock.

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The Last Vegetable Stock Recipe You Will Ever Need

A vegetable stock recipe is not complicated. Once you understand the techniques behind making stock, you’ll see how easy it is and be able to make any variation you want without needing a recipe.

The difference between a stock and a broth is that stock doesn’t have any salt in it while broth does. When making soup, a base of water or stock is best to start with, so that you can use an appropriate amount of salt for the specific ingredients in the soup.

Here are 3 easy ways to make a vegetable stock:

Stock #1: Basic Vegetable Stock

To make a basic vegetable stock recipe, simply cut large chunks of a variety of vegetables, or use the ends of vegetables that you would otherwise put in the compost. Put them in a pot with lots of water. Bring the water to a boil, and then turn it down to simmer for 30 minutes or more.

You will want to consider the flavors of the vegetables you add to your stock and how they will blend with the flavor of the soup you are planning to make with it. Some good neutral options are carrot, celery, onion and parsnip. Avoid broccoli, cabbage, radish or other strong flavors because they will overpower your soup.

Stock #2: Garlic Stock

To make a vegetable stock recipe with garlic, saute 6 cloves of garlic in 1 tablespoon of olive oil. Once it is turning golden, add 4 cups of water and bring to a boil. Reduce and simmer for 10 minutes.

Stock #3: Dashi Stock

Dashi is a Japanese stock that you can use for any purpose, but it is used specifically as the base for miso soup. Prepare dashi soup stock by soaking a large piece of kombu (seaweed) and 3 dried shiitake mushrooms in filtered water for at least two hours, preferably 3. If you are in a rush, you can boil the kombu and mushrooms for 30 minutes, and then let soak for 30 more.

Stock Seasonings

With any vegetable stock recipe, you can also add seasonings to increase the flavor. Just be careful if you are making your stock for a specific purpose, since you will probably be adding seasoning to the soup as well.

Asian Seasonings

• ginger
• lemongrass
• green onion
• fresh cilantro
• dried shiitake mushrooms

Italian Seasonings

• basil
• thyme
• parsley
• garlic
• onion

Aside from using your vegetable stock recipe for soups, stock also makes an excellent addition to the cooking water of grains or beans or as the base to a sauce. Making your own means that it costs less and is fresher than those you buy in the store.

Healthy Recipe – A Fabulous & Nutritious Chicken Couscous Lunch Or Dinner For a Sexy & Slim Body

Hello again, I hope you are all enjoying my recipes and I have got a fabulous new one for you today which can be served for lunch or dinner.

Every day we are faced with that wonderful task of preparing healthy, nutritious and tasty meals for ourselves and our family. If I had a dollar for every time I have heard someone ask, what are we having for lunch, or what are we having for dinner, then I would be a millionaire may times over. How do we do it and fulfill all those three requirements. It is not as hard as you might think. With a little planning, you can achieve this each day. Trust me, you will know I was right when your family, partner, and body will thank you for it. Let us face the obvious, we all function better physically and mentally when there is balance in our lives. Your body wants and needs fresh food to not only survive, but to thrive. Please listen to your body, because when you do, you will quickly become aware of the fact that fresh is best.

Grilled chicken ingredients are 4 chicken breast fillets, 2 crushed garlic cloves, 1 tablespoon grated orange rind, 2 tablespoons freshly squeezed orange juice, 1 tablespoon soy sauce.

To prepare the chicken place chicken fillets, garlic, rind, juice and sauce in a bowl and cover. Refrigerate for about 1 hour. Cook chicken on a heated and lightly oiled grill pan for about 6 minutes on each side or until chicken is cooked through and golden brown. Remember not all fillets are the same thickness so adjust cooking time accordingly. I usually cover with a little foil when cooked whilst I prepare the couscous and broccoli.

Couscous ingredients are 1 cup chicken stock, 1 cup couscous, 1 tablespoon olive oil, 1 teaspoon grated orange rind, one quarter cup freshly squeezed orange juice, 1 orange cut into bite sized pieces, one quarter cup chopped fresh chives. Salt and pepper to taste and optional is about one quarter cup unsalted peanuts.

To prepare couscous, bring the chicken stock to the boil, remove from heat and add the couscous. Stir through then cover and let it sit for about 5 minutes. Using a fork, fluff the couscous and add the rest of the ingredients and stir to combine.

Prepare the 500 grams broccoli by first washing, then cutting broccoli into small pieces, and then steam until just cooked.

Now you can plate up the succulent chicken with the delicious couscous and the gorgeous broccoli.

We hope you enjoy this recipe but remember you can still over indulge with healthy food. So ask yourself how much should your portion be. Are you eating to live or living to eat. When you start eating do not set out to eat until you are full. Instead eat as much as your body needs. Eat slowly and savor the flavour. Eat sitting down with family or friends and turn that television off. There is nothing like good company or listening to some great music.

Cheers to a happy and healthy you.

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Hot Chicken Sausage Stir-Fry Recipe

Preparation time: 15 minutes

Total cooking time: 25 minutes

Serves 4-6

Ingredients:

- 6 thick chicken sausages

- 2 tablespoons chicken stock

- 1 tablespoon oyster sauce

- 1 teaspoon soy sauce

- 1 tablespoon oil

- 1 red onion, halved, sliced

- 1 red capsicum, julienned

- 100 g (3 1/2 oz.) snow peas, larger ones diagonally halved

Directions:

1. Start this recipe by placing the sausages on a grill tray and cook them under kind of high heat, turning, for about 10-15 minutes, or until it becomes well cooked through. Allow to cool and slice on the diagonal.

2. Combine all the chicken stock, the oyster sauce and the soy sauce in a large bowl.

3. Heat a wok over very high heat, add all the oil and swirl it to coat. Add the onion and stir-fry it for about 2 minutes or so. Add the capsicum, the snow peas and the sausage and stir-fry them for about 1-2 minutes. Add all the chicken stock mixture and stir-fry it for a further 3-5 minutes or so, or until all the vegetables are well cooked and the sauce has slightly reduced. Season it with salt and some pepper. Serve immediately.

Nutrition Value:

- Protein 15 g;

- Fat 26 g;

- Carbohydrate 6 g;

- Dietary Fibre 4 g;

- Cholesterol 57mg;

- Energy 1305kJ (312 cal)

Note:

1. Grill all the sausages under very high heat and slice on the diagonal.

2. Mix together the chicken stock, the oyster sauce and the soy sauce.

3. Stir-fry until all the vegetables are well cooked and the sauce has reduced.

Recipe and Ingredients to Prepare Low Fat Chicken Stock and Egg Free Mayonnaise

When you ask your friends to try food that is healthy, the first respond will be No thanks, healthy food never tasted good. That might be the answer long time ago, but perception today towards healthy food might be different. Healthy eating is now part of an important diet for most people.

I will be introducing two recipes that focus on low fat and fat free ingredients. The recipes I will explain here are low fat chicken stock and egg-free mayonnaise.

One of the most important ingredients of tasty food is having a good stock. Stock can be prepare using chicken, meat or even vegetarian. Cooking delicious soups, stews and sauces relies on good home made stocks. Most restaurant uses chicken stock that comprise of almost all parts of a chicken which includes skins that contributes a lot of fat and is bad for health.I will be showing you on how to prepare chicken stock using all healthy ingredients.

Chicken Stock Recipe

Preparing the ingredients

Prepare 1kg of chicken breast and 2 kg of chicken bones. We would need 2 onions and garlic, cut into half. Prepare 2 bay leaf and 2 to 4 parsley leaves. To make the soup tastier, prepare either 1 yam bean or corn. Choose between yam bean and corn, do not mix.

Method of cooking

Once you have all the ingredients, start by cutting the chicken breast into cubes. As for the chicken bones, just cut it into pieces. Once done, peel the onions and garlic, and then cut them into half.  Meanwhile, boil a large saucepan of water and cook the chicken for 1 minute. This is to help clear the raw meat smell in our chicken stock.

Prepare another large saucepan and put in the onions, garlic and chicken into it. Add in the bay leaf and parsley into it. Pour in water until it covers the ingredients. Heats up until it boil and then leave it to simmer. At this point, skim of any scum that rises to the surface with a spoon or a filter. Continue doing this until the soup is clear up. Once done, strain the stock into a large bowl and leave it to cold. You will be able to see the fat on the surface in a while and start removing the fat away. You can now store the chicken stock in a freezer for a few days before using it for cooking purposes.

Egg-free mayonnaise

A salad meal a day is good for healthy as it contains nutrients and vitamins, especially if it contains plenty of vegetables. However most salad comes with dressing such as thousand island and full fat mayonnaise which is not healthy and contributes to high cholesterol. I am going show you on how you can make a healthy mayonnaise for you and your family to enjoy.

Preparing the Ingredients

Prepare 100g of tofu. Ensure the tofu is drained and dry. Purchase 45ml low-fat yogurt from any supermarket. We will also need 40ml vinegar. Some prefer white wine, so it depends on individual taste. Get ready 5ml salt and 60ml olive oil. Do get ready black pepper as well.

Method of cooking

Prepare a blender to be use. Put in the tofu, yogurt, vinegar or wine and salt in the blender and run it for a few minutes. While the blender is running, slowly pour in the olive oil. Continue to blend until the mixture is smooth and thicken. Please remember that once this is completed it has to be use immediately.

BBQ Chicken Recipe

Hey there. So I bet your trying to find the best recipe for bbq chicken. Well let me help you conquered this quest, and give you a few pointers, tips, and a great recipe that chefs around the world have been keeping a secret. There are only a few steps and secrets to making the best bbq sauce, and it is not only delicious but its fun and easy. The first step is the sauce.

Yield 1/2 qt (1.5 lt)

1 onion small dice

3 cloves garlic pealed and minced

1 oz veggie oil

1 oz red wine vinegar

½ oz chicken stock

1 oz brown sugar

¼ oz honey

1 oz dry mustard

1 can plum tomatoes

Salt and pepper to taste

1 tbs cayenne pepper

Step 1: Ok so the first thing you want to do is sweat the onions and garlic in the oil (to sweat means translucent or change cooler) for about 5 min.

Step 2. Add your red wine and chicken stock and reduce by half

Step 3. Add the rest of the ingredients and cook for 45 minutes on medium heat. After the 45 minutes take the pan off the heat and with a hand blender blend the sauce, this helps to break up and blend the plum tomatoes. Add salt and pepper to taste. And whammy!!! There’s your home made award winning sauce.

Okay now for your chicken, it is all up to you, I personally like to get chicken wings.

If you want nice crispy chicken wings, then follow my instructions.

First pre heat your oven at 450 for 10 minutes. After the ten minutes cook the chicken in the oven with oil salt and pepper for 20 minutes, then take the chicken out of the oven. And let rest for 5 minutes (note the chicken is not fully cooked at this step, I am doing this method to crisp up the skin,) now turn down the oven to 300, and place your chicken back into the oven and cook for approximately 45 minutes.

This technique is called flash cooking, or shock cooking. The first step of shock cooking is to extract the fluids and liquids very fast from the out side skin so it crisps up. And the second step of shock cooking is to slowly cook the meat to help keep the meat nice and juicy and tender. So when you’re finally done cooking you have a nice piece of chicken that has a crispy out side skin but a nice juicy tender meat on the inside.

For decades Farberware has been an integral part of many American kitchens. Here’s a pot that will see regular use, season after season, offering up stick-to-your-ribs stews and soups in the winter, and corn on the cob and lobsters in the summer time.

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This recipe makes a great chicken pot pie without preservatives (no need for them, why not stay long in the fridge).

2 (9 inch) pie crusts, deep dish frozen, thawed

1 (15 ounce) can drained mixed vegetables,

2 cups chicken breast, cooked and diced

1 (10.75 ounces) can condensed cream of chicken soup

02:01 cup milk

Directions

Preheat oven to 350 degrees.

In a bowl, combine the mixed vegetables, chicken, creamChicken soup and milk. Pour the mixture into a pie crust. Turn the other crust and pop out of the can and on top of pie filling. Seal the edges and poke holes in top crust.

Golden Bake for 30 minutes or until crust.

=> Chicken Pie Recipe: Bisquick Recipe Chicken Pot Pie

This classic recipe Bisquick has been around for centuries. It 'easy to do and will be a favorite for years to come.

03:01 cup butter, melted

02/01 CupBisquick

03:01 cup chopped onion

4.1 teaspoon pepper

1.8 tsp thyme

2.1 pet chicken broth

03:02 cup milk

1 3 / 4 cup chicken

10 oz pkg. frozen peas and carrots

Direction

In a saucepan combine butter, Bisquick, onion, pepper and thyme to a boil. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil for 1 minute. Add in chicken and frozen vegetables. Mix thoroughly and remove from the panHeat.

Pour the mixture into a dish 9-inch square baking. Make seal and place on cake. Bake 45 minutes or until the crust is a light, they are golden brown.

Lining

1 1 / 2 cup Bisquick

3 tablespoons hot water

3 tablespoons soft butter

Directions

Mix all ingredients and form into a ball. Roll out the dough and place pan over cake mixture.

Best => Chicken Pot Pie Recipe: Homemade Cheesy Chicken Pot Pie Recipe

Nothingas homemade Chicken Pot Pie with cheese better absorption. Yum.

1 1 / 2 cups chicken broth

1 cup chicken, cooked and shredded

04:03 cup peas

03:01 Cup diced celery

03:01 cup carrots, diced

1 1 / 2 cups shredded cheddar cheese,

2 tablespoons cornstarch

04:01 cup milk

2 (9 inch) pie crusts

Directions

Preheat oven to 325 degrees.

In a medium saucepan, combine chicken stock, shredded chicken, peas,Celery and carrots. Bring mixture to a boil.

Mix the cornstarch with the milk and stir into stock mixture. Cook the mixture for 5 minutes stirring constantly. Remove from heat and let cool for 1 hour.

Mixing, pour the mixture into the cheese filling and all crust 9-inch cake. Place the second crust and top of the mixture to the edges. Cut slits in top of crust to vent. Place pie on a baking sheet and bake 35-40 minutes or until crust is goldenbrown.

This tortilla soup is a real pleasure if you like hot soup.

6 tablespoons vegetable oil

8 (6 inch) corn tortillas, coarsely chopped

6 cloves garlic, minced

1 / 2 cup chopped fresh cilantro

1 onion, chopped

1 (29 ounce) can diced tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken broth

1 teaspoon salt

1 / 2 teaspoon ground cayenne pepper

5 half chicken breast bonecooked

Directions

In a large saucepan, heat the oil itself. Add tortillas, garlic, coriander and onion. Saute for 2 to 3 minutes.

Stir in the tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Back to the boil, reduce heat to medium and season with salt and cayenne pepper.

Boil for 30 minutes, remove bay leaves and add the chicken. Heat through and serve.

=> Mexican Tortilla Soup Recipe: ClassicMexican Tortilla Soup

Cravings delicious. You can substitute ground turkey for ground beef.

1 / 2 pounds ground beef

2 teaspoons chopped onions

6-2/3 cups chicken broth

1 (28 oz) can tomatoes

1-1/2 teaspoons ground cumin

1 / 2 clove minced garlic

1 / 4 teaspoon cayenne pepper

1 / 4 teaspoon chili powder

Salt and pepper to taste

3 tablespoons cornstarch

1 cup cold water

2 (15 ounce) cans creamed corn

1-1/2Cups shredded American cheese

5 (6 inch) corn tortillas cut 1/2-inch

Directions

In a large skillet, add the chopped onions and sauté over medium heat and brown for 5 minutes, or until the meat. The drip excess fat off and place the meat aside.

In a large saucepan, combine broth, tomatoes, cumin and garlic and cook over high heat. Add the cayenne pepper to taste, chili powder, salt and pepper. Bring to boil and reduce heat to mediumlow.

In a small bowl, combine the cornstarch with water, mix well until cornstarch is dissolved. Add to soup and add slowly to thicken, stirring constantly.

Add enter the reserved meat, corn and cheese in the soup and stir well. Finally, add the tortilla strips and let the heat.

=> Mexican Tortilla Soup Recipe: Tortilla Soup and Mexican beans

This healthy tortilla soup with four kinds of beans, chicken and ranch sauce mix.

6 cups water

4skinless, boneless chicken breast

1 onion, chopped

1 (15 ounce) can beans

1 (15 ounce) can ranch style beans

1 (15 ounce) can beans blacks

1 (15 ounce) can blacks beans, rinsed and drained

1 (15 ounce) can white polenta

2 (10 ounce) cans diced tomatoes with green chili

1 (1.25 oz) pkg. Taco seasoning mix

1 (1 ounce), conf. Ranch dressing mix

Directions

In a large saucepan, combine chicken and water over high heat. Cook for30 minutes to 1 hour or until chicken is done. Remove chicken from pot and cut into bite size pieces.

Return the chicken to the pot. Add onions, beans, ranch style beans, pinto beans, blacks beans, corn, tomatoes, spices and salsa Taco Mix Ranch. Mix well, reduce heat to low and simmer for 30 minutes, until completely heated through.

=> Mexican Tortilla Soup Recipe: Mexican Turkey Tortilla Soup

Here is a great way to use your Remains of Turkey.

1-1/4 cups chicken broth

12 (6 inch) corn tortillas cut 1/2-inch

1-1/4 cups green enchilada sauce

1-1/4 cups red enchilada sauce

1 teaspoon ground cumin

2 cups chopped cooked turkey

1 cup half and half

1 tomato chopped

1 jalapeno pepper, seeded and chopped

1 avocado, peeled, cored and diced

1 cup shredded Cheddar cheese

Directions

In a large saucepan, add the chicken> Stock and tortilla strips. Cook over medium heat until the strips of broth and a little 'thicker. Add green and red enchilada sauce and cumin.

Stir in Turkey and half and half, heat through but do not boil.

Divide soup into four bowls and garnish with diced tomatoes, peppers, avocado and cheese.

I know many of you at least one of these efficient and life saving appliances hidden somewhere in the kitchen collecting dust. Probably thought it was just the crockpot for preparing soups and stews.

Well, here are some easy to prepare and delicious dishes you can try at home crockpot:

1st 16 Bean Soup

Ingredients:

– 1 package 16 Bean Soup
– 3 bay leaves
– 1 tablespoon oregano
– 2 cans nonfat chicken broth
-Extra water cover
– 3 stalks celery, chopped
– 3 carrots, diced
– Chopped 1 large onion
– 3 cloves garlic, sliced
– 1 pound sliced Italian Turkey Sausage
– 2 cans stewed (or diced) tomatoes

Directions:

– Combine first 5 ingredients (liquid should cover mixture by 1 "-2") in Crock Pot Cook on high for 2 hours.
– Add remaining ingredients and shift cooker to now low and cook for another 3

– For more zing, add cayenne or crushed redPepper when adding second set of ingredients.

Serve as a main dish or over rice.

Freezes well.

2nd All Day Delight crockpot

Ingredients:

– 2-3 lbs. Chuck bone, cut into 1 inch cubes
– 1 / 2 c. Flour
– 1 / 4 c. Butter
– 1 onion, chopped
– 1 tsp. Salt
– 1 / 8 tsp. Pepper
– 1 clove garlic, minced
– 2 c. Beer
– 1 / 4 c. Flour

Directions:

– Coat beef cubes with 1 / 2 cup of flour.
– Brown in melted butter.
– Drainexcess fat. In crock pot combine browned meat with onion, salt, pepper, garlic and beer.
– Cover and cook on low 5-7 hours (full day) until meat is tender.
– Turn the control to high.
– Remove the remaining 1 / 4 cup flour in a bit 'of water.
– Mix in cooked meat mixture into high 30-40 minutes.
– Serve with rice and salad.

3rd All Day Macaroni and cheese

Ingredients:

– 8 oz Hörnli, cooked and drained
– 4 cups (16 ounces shredded)Sharp cheddar cheese
– 1 can (12 ounces) evaporated milk
– 1 1 / 2 liter of milk
– 2 eggs
– 1 teaspoon salt
– Pepper 1 / 2 teaspoon black

Directions:

– Put the cooked macaroni in crockpot, which has been sprayed with cooking spray non-stick.
– Add the other ingredients, all except 1 cup cheese, mix well.
– Sprinkle is rooted in the remaining 1 cup cheese, then cover and cook over low heat 5 to 6 hours or until the mixture of gold and aroundedges.
– Do not remove the cover or stir until it is finished cooking.

4th Apple Brown Betty

Ingredients:

– 3 lbs. Cooking apples
– 10 slices bread, cubed (about 4 cups)
– 1 / 2 tsp. Cinnamon
– 1 / 4 tsp. Nutmeg
– 1 / 8 tsp. Salt
– 3 / 4 c. sugar cane
– 1 / 2 c. Butter or margarine, melted

Directions:

Washing Machine – Peel the apples, the center and cut into eighths, the bottom of the pot.
– Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter;Throw together.
– At the top of the apples in Crock Place. Cover.
– Put in Crock outer shell.
– Cook on low 2 to 4 hours.

Makes 6-8 servings.

Low-fat vegetables and tomato risotto is a quick, easy and delicious recipe for people on a weight loss diet and budget. This serves two people and delicious dish has only 260 calories and 3.1g fat per serving. It takes five minutes to prepare the ingredients and less than twenty minutes cooking time giving you a delicious low fat low calorie, meal within half an hour. It is ideal for those who have little time or do not enjoy cooking.

Gather together yourIngredients, so you are ready, all in a pan quickly and easily mix are.

Ingredients needed:
100g risotto rice (raw)
100g tomato paste (either tinned tomatoes or tomato sauce a little less)
100g fresh baby vegetables cleaned (you buy these easily prepared these days) can
A very small sliced red chilli (not required if you do not like spicy food)
A clove of garlic
A finely chopped red onion, medium
Vegetable stock cubesdissolved in 750ml warm water
Parmesan to garnish
Salt and black pepper

Prepare your work surface and pre-heating of a large non-stick pan.

In the pan, dry fry the onion and garlic, soft in texture and almost transparent in color. Add the cut in the uncooked rice and chili slices and stir constantly until absorb juices from the onion for a few seconds.

Stir in tomato paste.

Gradually add stock in the plant world, so forThe stock of shares to be absorbed by the addition of rice before, until all has been added to the pan.

Finally, let the baby vegetables around the pan and cook, stirring regularly but, until the vegetables are added according to your wishes. If you do particularly well prefer soft vegetables, turn off the heat and cover the pan into a trap the steam and keep the goodness in the vegetables.

Divide between two serving dishes and piping hot with a fresh mixed salad. Garnish withgrated Parmesan cheese, salt and black pepper.

There are many good quality calories recipes out there, but few of them are quick and easy to prepare, very low cost and low in fat. Vegetables and tomato risotto meets all these requirements and is an excellent choice of meals for people looking for weight loss recipes. Used weekly as part of your low-calorie diet, this meal will satisfy your stomach and palate.

A consomme is made by adding a mixture of ground meats or mouselin with Mirepoix, tomatoes, and egg whites into either bouillon or stock. This is then slowly brought to a simmer, and carefully kept there until the desired product is reached. The act of simmering brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, all the solids will form a raft at the surface of the liquid, which is held together by the egg protein. The resulting concoction is then a clear liquid that has either a rich amber colour for beef or veal consomme or a very pale yellow color or poultry consomme. It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and then is put through the lengthy process of skimming all visible fats from its surface. When meat is being prepared for consommé, as much fat as possible should be trimmed. Cartilage and tendons should be included because these contain gelatin, which enhances the flavor of the soup. If beef or veal is used, shin meat is ideal because it is very low in fat, very high in gristle, and undesirable for most other purposes. The meat is best if it is ground very fine into mousselin.

Consommes are usually served piping hot because they tend to cool down more quickly than other soups and form a gel when they do. They are most often served with garnishes which vary in complexity from a simple splash of sherry or egg yolk, to cut vegetables, to shaped savory custards called royales. Consommes are ideal for whetting the appetite of the diner, especially in the traditional seven-course meal format, as they are very rich and tasty in flavor, but are neither filling nor heavy feeling after consumption.

Consommes tend to be both expensive and difficult to make. A large amount of meat can yield a small amount of consomme. In some recipes, as much as a pound of meat can go into a single 8oz serving. The difficulty stems from the relatively complex clarification process involved in making it, which can often fail the impatient, careless, or inattentive cook.

Despite, or perhaps because of, these limitations, consomme has maintained its place as one of the most highly regarded and appreciated soups in the world.

The ingredients you will need for Chicken Consomme Brunoise: Clearmeat: 8 Ounces of Ground chicken breast only

4 Ounces of yellow onion juliened

2 Ounces of celery juliened

2 Ounces of carrot juliened

4 Egg whites whisked

4 Ounces of chopped tomato

Consomme:1 12 inch cheesecloth for herb sachet and a piece of butchers twine

6 Cups of cold chicken stock

1 Parsley sprig with stem removed chopped

2 Thymes srpigs with stem removed chopped

1 Whole clove

1 Bay leaf

Salt and Black pepper as needed or To Taste

First you will whisk your egg whites and mix your clear meat with the frothy egg white mixture. You will then add your mirepoix which consists of the onion, celery and carrots, tomato and herb sachet. To make the herb sachet lay the cheesecloth flat on the table and add your parsley, thyme, clove and bay leaf. Then tie it with one end of the twine and the other end to a handle on the side of the stock pot if you have one. If you do not that it fine it will float with the raft.

Second you will add the cold stock to the stock pot and add your clearmeat ,and give it a stir you will stir this consomme just a few times until it reaches the desired temperature of 140F degrees and then stop!. No more stirring after this point! You will then notice that the clearmeat has started to form what is called a raft. You will poke a small vent hole in the raft by using a spoon to create and opening. Do this very gently you do not want to put any particles back into the soup. You will then remove the pot from the full flame. You will leave the pot half on, or half off of the stovetop. You want the temp of the soup to be about 140 F and over a medium low to a low heat. The soup will start to filter itself through the clearmeat raft. You will want to taste for salt and pepper and add to the top of the raft and it will filter through and not cloud your consomme.

When you are ready to serve you will take some sarrots and celery and juliene them, once juliened you will cut into brunoise and add to a serving bowl. You will then carefully strain the contents of the consomme through a cheesecloth, and then heat for an additional 5 to 10 minutes ,or so to make sure it is very hot, if desired and to get out any additional impurities. Then strain through cheesecloth once again. Your consomme should be a very clear, light, and amber in color. Add to the serving bowls, and serve. This is a delicious recipe, and I have made it many times. It is worth the effort.

http://en.wikipedia.org/w/index.php?title=Consomm%C3%A9&oldid=209082405