Cheap Stock Pot

Game Recipes – Tips For Cooking Pheasant

Pheasant is a great choice if you want to cook something extra special; hunters across the country bring home pheasant for supper during the hunting season in the fall. You can adapt most chicken recipes to pheasant, although cooking a young pheasant is different to cooking an older one. Young pheasants have gray legs, a long pointy feature in the wing and a flexible breastbone. Young males have rounded spurs too.

You can roast, broil, or braise a pheasant or you might want to make a soup. If you are using an old bird, making soup is a good way to disguise its toughness and bring out its wonderful flavor. Saute a clove of garlic and some onions, celery and carrots until tender, then add the chopped meat and brown it.

Add eight cups of chicken stock and a pound of sliced mushrooms, as well as a sprig of thyme and a cup of corn kernels. Let the soup simmer for twelve minutes, then remove the pheasant pieces and take the meat off the bones. Chop the meat and return it to the pot. Warm the soup through and serve it with crusty bread.

How to Roast or Broil a Young Bird

A young one can be roasted for twenty five minutes per pound in a 350 degrees F oven. You might like to stuff it with a sausage or chestnut dressing. This would be similar to stuffed, roasted chicken but with a gamey flavor.

If you want to broil the bird, split it down the back and rub unsalted butter and minced garlic over it, then put the oven rack four inches under the broiler. Cook the bird, basting it often with oil, wine or melted fat, until it is tender and cooked through.

How to Braise or Roast an Older One

Older male birds have long, sharp spurs. If your bird is not a younger one, you will need to bard it to add moisture. What does it mean to bard a bird? Well, you need to make little cuts in the thigh and breast and put small pieces of bacon in there.

The bacon must be at right angles to the breastbone. Melt quarter of a cup of lard in a pot and brown the bird, and then transfer it to a casserole with a sliced onion, twelve sliced mushroom caps and half a cup of Madeira or Marsala wine. Cover the casserole dish and bake the pheasant for thirty minutes or until it is done.

If you would prefer to roast the bird, bard it with bacon, and then insert onion or apple slices into the cavity. Roast the stuffed meat for twenty minutes at 400 degrees F. Take the meat off the bones and cook it for a couple of hours in a homemade stock.

You can make this with two quarts of chicken stock or water, three fresh tomatoes, a quart of dry red wine, a couple of bay leaves, a cup of chopped parsley, two large onions and two cloves of garlic.

Simmer the mixture until the stock has reduced by half, then add some chopped mushrooms, as well as three quarters of a cup each of cream sauce and dry red wine. Simmer the dish for twenty five minutes, then transfer the meat to a plate and ladle the sauce over the top.

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• 20qt ss stockpot
• These all-purpose 18/8 polished stainless steel stockpots are perfect for roasting meats, vegetaria
• They have tight fitting lids, are odor-resistant, and easy-to-maintain
• 20 quart

Cruciferous Vegetable Recipes – Cauliflower and Leek Soup

This cruciferous vegetable recipe for cauliflower and leek soup is second to none!

As the cooler months approach, cauliflower season is right around corner. Although it’s available year round, it tastes best during the cold months. Treat yourself this fall and winter season and give this recipe a try. Everyone will love it and it can be made with vegetable stock for vegetarians, or chicken stock.

It’s a great vegetable to include in your diet because it’s very nutritious and low in calories, with only 29 calories per cup. It’s also part of the cruciferous vegetable family that’s known for it’s health promoting sulfur compounds that help your body fight harmful toxins.

Okay, enough with the health info.

The ingredients are simple, the recipe doesn’t take very long, it’s healthy, and tastes great!

• Cauliflower – 1 big head or 2 medium
• Leeks – 2 stalks
• Shallots – 1 medium
• Garlic – 4 medium or 3 large cloves
• Onion – 1 large or 2 medium
• Olive Oil
• Chicken or Vegetable Stock 34 oz box
• Salt and Pepper
• Optional a couple twigs of rosemary, thyme, and parsley
• Parsley for garnish

You will need a:

• Baking sheet
• Soup pot
• Blender

Here’s our prepwork:

• Preheat oven to 400 degrees
• Clean vegetables
• Slice onion into cm thick strips
• Slice leeks into cm thick strips
• Cut Cauliflower into medium sized pieces
• Leave the garlic and shallots whole
• Lightly coat everything with olive oil and salt
• Put on baking sheet and bake for about 20 minutes

Part II:

• Heat the vegetable or chicken stock on low medium heat
• Add the veggies when they’re done baking (I do this not to cook the veggies more, but to let the flavors bind in the heated soup base)
• Tie the optional herbs together and them put in the pot
• Remove herbs after 15 minutes
• Puree everything
• Season with salt and pepper
• Chop parsley and garnish
• Enjoy!

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Lemon Chicken Recipes – Easy & Quick To Prepare!

These lemon chicken recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy lemon chicken recipes:

>> Lemon Chicken

3 lb Chicken pieces

1/4 c Vegetable oil

3/4 c Lemon juice

1 tb Lemon juice

Flour for dredging

1 Lemon; sliced thin

1/2 ts Salt Pepper

3 tb Brown sugar

1/2 c Chicken stock

Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occasionally. Remove chicken, discard marinade,

reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this

step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches.

Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold.

>> Lemon-Garlic Chicken

4 whole chicken breasts

1 lemon — juice of

1 1/2 tablespoons lemon zest

1/2 cup low-sodium soy sauce

2 teaspoons brown sugar

1 tablespoon minced garlic

3 tablespoons chopped parsley

1/2 teaspoon salt

1/8 teaspoon pepper

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto pressure cooker. Saute onion and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker with onion and garlic. Add remaining ingredients except black olives, flour, and cold water.

Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken.

Makes 4 to 6 servings.

That’s it for today! If you want more lemon chicken recipes just check below:

8 quart stock pot and lid

• Brushed stainless steel
• Riveted wire handles

French Recipes – Three Low-Fat Chicken Recipes

France isn’t exactly renowned for low-fat recipes, but here are three classic chicken dishes

specially adapted to provide a healthy, low-fat alternative. They are quick and simple to

prepare and cook – and they are all delicious!

1: Chicken with Pernod & Saffron

Here’s an excellent low-fat chicken recipe using the classic combination of Pernod, saffron,

garlic, tomatoes and olive oil. The taste is truly sensational!

Mix together one tablespoon of extra-virgin olive oil, 125ml of Pernod (or other pastis),

a few strands of saffron and some salt and pepper. Pour this mixture over eight unskinned

chicken portions and mix well together. Leave for a couple of hours (or even overnight)

for the flavours to develop.

Heat another tablespoon of olive oil in a large, heavy frying pan. Take the chicken pieces out

of the marinade and drain well. Add them to the pan. Cook over a moderate heat, turning once,

until lightly browned on both sides. Remove and set aside.

Add two finely sliced shallots to the pan and sweat gently until softened but not browned. Then

add 4-5 large tomatoes, skinned, deseeded and roughly chopped, together with 3 crushed cloves

of garlic. Cook all together for a few minutes, stirring frequently. Now put the chicken joints

back in the pan. Add about 400ml of hot chicken stock, plus any left-over marinade. Bring to a

simmer, then lower the heat and cook gently for about 20 minutes.

Check the seasoning. Sprinkle with some finely chopped parsley or tarragon, and serve immediately

with a couple of fresh vegetables of your choice. (Serves 4 people.)

2: Roast Chicken with 40 Cloves of Garlic

Yes, it’s a lot of garlic! But you’ll be surprised at the delicacy and fragrance of the final taste. If you like, you can blanch the garlic for a couple of minutes beforehand – but it’s not really necessary.

Preheat the oven to180C/350F/Gas Mark 4.

Take a large, free-range, farm-reared chicken and season it well inside and out with salt and pepper.

Rub it all over with a little olive oil. (Not too much – this is supposed to be a low-fat recipe!) Put

about 20 unpeeled cloves of garlic inside the cavity, plus a few sprigs of fresh tarragon.

Put the chicken in a suitably sized roating tin and strew over another 20 or so unpeeled garlic cloves.

Now add about 200ml hot chicken stock.

Place in the preheated oven and cook for one hour, basting every now and again with the cooking

juices. Check that the bird is cooked by piercing the thickest part of the thigh with the point of a

sharp knife. If the juices run clear, it’s ready. If they are still a bit pink, put the bird back in the oven

and cook for another 10-15 minutes.

For a truly low-fat chicken dish, remove the skin of the cooked chicken (it should come away quite

easily) before serving. Serve the chicken cut into portions with all the garlic cloves popped out of

their skins and scattered around, and the light, aromatic cooking juices poured over. The garlic can

be spread on slices of French bread that have been lightly browned in a low oven and then drizzled

with a little olive oil. Very authentic! (Serves 4-5 people).

3: Supreme of Chicken with Honey & Lime

This is a spectacularly easy dish!

Preheat the oven to 190C/375F/Gas Mark5.

For four people, take four skinned and flattened chicken breasts and season well with salt and

pepper. Lay them side by side in one layer in a shallow ovenproof dish.

Mix together the juice of 2 limes, 2 tablespoons of good-quality runny honey, 2 peeled and crushed

cloves of garlic, a tablespoon of fresh thyme leaves and 3 tablespoons of extra-virgin olive oil.

Pour this mixture over the chicken breasts and bake for about 20 minutes in the preheated oven,

basting from time to time with the cooking juices, until the juices run clear when the chicken is pierced

with a sharp knife point.

Serve with some plainly steamed fresh vegetables and/or a dressed rocket salad.

How easy is that?

I hope you enjoy these low-fat chicken recipes from France. Chicken can certainly provide a whole range

of healthy, low-fat meals – but only if you take the time and trouble to seek out free-range, farm-reared,

corn-fed, preferably organic birds. Believe me its well worth the hassle!

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Chicken Crock Pot Recipes

The crock pot is used for cooking meat for a long period of time. The crock pot boils at a very low temperature. This way the actual cooking last longer. But doesn’t require supervision as there is no risk of over-cook.

The best meat to use for these recipes is the chicken. The chicken meat is healthy and cooks great in the crock pot. The chicken is fat free so the cooking is slow and perfect. The chicken recipes take about 5 hours to cook.

Here is one of the best recipes for chicken. The recipe is an All Day Chicken.

What you need for this chicken crock pot recipe: orange juice, chicken stock, tomato paste, salt, pepper, sugar, soy sauce, garlic, oil, ginger, milk, water and the actual chicken.

First step when preparing a recipe to mix together the marinade ingredients. This has to be done the night before the actual cooking takes place. You have to mix all the ingredients together with the chicken in a large container. Then you must close the the container as well as you can. And the put it in the refrigerator.

In the morning all you have to do is pour the entire mix from the container into the crock pot. Let it boil slowly for 6-8 hours. After that turn the fire to high. And after one more hour the chicken is ready to be eaten.

This is the beauty of the chicken crock pot dishes. They are extra delicious and don’t require too much effort on your side. It’s true that a recipe does require a lot of time. In this case requires a whole night and day, but it’s time in which you don’t have to supervise the crock pot. Such recipe will surely impress your guests and it’s great because you can spend your time cleaning or cooking other dishes. As the meat cooks by itself even if you do not give attention to it.

The Le Creuset stockpot is styled and colored to match other pieces in the collection, but due to its size is made of steel with an enamel coating. If it were made of cast iron you’d never be able to lift it safely, especially with bubbling soup or stew inside! The lid fits tightly to keep all those delicious aromas and flavors inside. This 8-Quart pot is wonderful for simmering chicken stock or marinara sauce, boiling pasta for spaghetti night and steaming bulky vegetables.

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How to Make the Best Curry Soup Recipes

Curry soup can be gentle and aromatic or it can be spicy and piquant. Perhaps you want to make curried pumpkin soup or a curried fish soup. There are various ways to make curry soup recipes and lots of different spices you can use.

You might like to add a touch of curry flavor by adding some curry powder to an existing soup recipe or you might like to use a clever combination of spices to add a more complex curry flavor. Curry powder is a great ingredient to keep in the kitchen cupboard because you can use it to jazz up all kinds of tasty recipes and add an Asian flavor.

Curried Vegetable Soups

Vegetables soups are especially good with curry flavors because they can be a bit bland. You can sweeten vegetable soups, adding sugar and cream. This would work well with a canned pumpkin soup recipe, for example, because pumpkin can be used in both sweet and savory recipes. You can also make sweet carrot or yam soup, adding orange juice, ginger and a little sugar. Curry powder adds flavor to any of these.

Other vegetables are better kept savory. A broccoli or turnip based soup would be good with savory curry flavors. Some vegetables have a strong flavor and others are very mellow, which is why there are different curry soup recipes for different vegetables.

How to Make Curried Tomato and Corn Soup

This is a chicken stock based soup recipe and the combination of dill, curry powder, and cayenne pepper adds a flavorful spiciness without overpowering the other flavors. Halve the amount of cayenne pepper if you want a milder taste. Corn and tomatoes have a naturally sweet flavor and this is a wonderfully warming soup.

Leaving the soup to stand at room temperature for a couple of hours and then heating it through again is optional but it does improve and enhance the flavor. This soup recipe makes enough for four servings.

What you will need:

• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1 teaspoon curry powder
• 5 oz frozen corn kernels
• 1 cup canned crushed tomatoes in juice
• 1 cup chicken stock
• 1/2 teaspoon cayenne pepper
• 2 cups milk
• 1 teaspoon dill weed

How to make it:

Melt the butter, then add the flour and whisk for a minute. Add the milk and keep whisking the mixture over a medium heat until it is thick. Add the cayenne pepper and curry powder and stir. Add the tomatoes and chicken stock, then the corn and dill.

Heat the soup to a simmer and cook it for ten minutes. Let the soup stand at room temperature for two hours, then gently warm it up and serve hot with some warm, crusty bread for dipping.

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Elegant Soup Recipes For Appealing Appetizers

Wholesome hearty soups make great lunches or supper recipes but when you want to impress your guests with a fancy appetizer, elegant soup recipes are the way to go. Soup comes in all different varieties and homemade soup boasts a fresh and natural flavor that you just cannot achieve with canned soup or soup from a packet. If you want to serve an elegant soup recipe to your guests, you have a lot of options.

First of all, you should decide whether you want to serve a hot soup or a chilled one. If you fancy making a chilled soup, you might like to make a fruit soup recipe, using cherries, strawberries or melon perhaps. With a hot soup, you might like to use beef, lamb, and chicken or even fish as your main flavor.

Whether you decide on a chilled soup recipe or a hot one, soup is a great appetizer because you can make it in advance. Chilled soups need to chill in the refrigerator for a few hours and most hot ones can be made in advance and warmed up when your guests are ready to eat. A lot of hot soups are actually nicer when you make them in advance then warm them back up.

Recipe for Roasted Bell Pepper Soup

This delightful soup recipe can be served either hot or cold. Serve it garnished with some homemade herb croutons and the orange color of this soup will immediately inspire your guests’ appetites. The wonderful aroma and delicious taste will take care of the rest.

This tasty and easy soup recipe will serve six people as an appetizer. If you want to serve it chilled, make it four hours in advance and chill it well.

What you will need:

• 4 red bell peppers
• 3 cups chicken stock
• 1 teaspoon finely chopped fresh thyme
• 4 tablespoons olive oil
• 1 diced yellow onion
• 1/4 teaspoon red pepper flakes
• 1 finely chopped clove garlic
• Handful homemade croutons, to garnish
• 1/4 cup finely chopped orange bell pepper, to garnish
• Salt and black pepper, to taste

How to make it:

Cut the bell peppers in half and take out the seeds, stem and membranes. Preheat the oven to 425 degrees F. Rub half the oil over the base of a roasting pan and put the bell peppers cut side down in it. Roast them until the skin is blackening and starting to blister. This will take about 40 minutes.

Put the peppers in a bowl and cover it with a plate. Let them cool for 20 minutes. Add the rest of the olive oil to a pan and saute the onions for a few minutes over a moderate to high heat. Add the red pepper flakes, thyme and garlic and saute for a couple more minutes.

Add the stock and bring the soup to a simmer. Take the skin off the roasted peppers and discard it. Add the peppers to the stock and stir. Puree the soup in batches in a blender, and then return it to the pan.

Keep simmering it for 18 minutes or until it starts to thicken. Add salt and pepper to taste. Serve immediately, garnished with the croutons and finely chopped orange bell pepper. Alternatively, chill it in the refrigerator and serve cold with the chilled bell pepper pieces and warm croutons sprinkled on top.

Coated in hard glossy enamel, our stockpots feature the same vibrant colors as our stoneware and enameled cast iron cookware.

• 6-quart stockpot made of heavy-gauge carbon steel with porcelain-enamel finish
• Loop side handles ensure a secure grip when lifting or transporting
• Tight-fitting domed lid with a stay-cool knob traps heat, moisture, and nutrients
• Hand wash only; safe for use on all heat sources, including induction
• Measures approximately 9 by 12 by 10 inches

Boiled Chicken Wings and 3 More Delicious Chicken Wing Recipes

They are many ways of preparing chicken wings, but only if you have the right recipes. Betty whites chicken wings pacifica, blue cheese dip, blue cornmeal chick wings and broiled chicken wings recipes are 4 great recipes that are delicious and easy to prepare.

I’ve listed below the 4 recipes for you to try out:

1. Betty White’s Chicken Wings Pacifica

Ingredients:

- 3 pounds chicken wings

- 1/2 cup butter or margarine

- 1 cup soy sauce

- 1 cup brown sugar

- 3/4 cup water

- 1/2 teaspoon dry mustard

Directions:

- Arrange wings in shallow baking pan.

- Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt.

- Cool; pour over wings and marinate at least 2 hours, turning once or twice.

- Bake in same pan at 375: for 1-1/4 to 1-1/2 hours, turning occasionally.

- Drain on paper towels.

2. Blue Cheese Dip

Ingredients:

- 2 ounces Blue cheese – crumbled

- 1/2 cup Sour cream

- 1/2 cup Mayonnaise

Directions:

- Place everything in food processor and process till smooth.

- Chill.

- Serve with celery sticks and Buffalo Chicken Wings

3. Blue Cornmeal Chick Wings

Ingredients:

- 1/4 cup Lime juice

- 1/4 cup Oil

- 1/2 teaspoon Crushed red pepper

- 10 Chicken wings – about 2 lb

- 2 tablespoons Margarine or butter

- 1/2 cup Blue or yellow cornmeal

- 2 tablespoons Flour

- 1/2 teaspoon Salt

- 1/2 teaspoon Ground cumin

- 1/8 teaspoon Pepper

Directions:

- Mix lime juice, oil and red pepper in large glass or plastic bowl.

- Cut each chicken wing at joints to make 3 pieces. Discard tip.

- Cut off and discard excess skin.

- Place wings in oil mixture and stir to coat.

- Cover and refrig 3 hours, stirring occasionally.

- Drain. Heat oven to 425F.

- Heat margarine Shake remaining ingredients in plastic bag or mix in bowl.

- Shake wings in cornmeal mixture to coat and place in pan.

- Bake, uncovered, 20 minutes.

- Turn. Bake until golden brown, 20 to 25 minutes longer.

4. Broiled Chicken Wings

Ingredients:

- 1 pound chicken wings

- 3 tablespoons lemon juice

- 3 tablespoons soy sauce

- 1/8 teaspoon onion powder

- salt – to taste

- pepper – to taste

- 1 tablespoon honey

- 1 tablespoon catsup

Directions:

- Remove tips from wings; cut wings into 2 pieces, and place in a shallow

dish.

- Combine lemon juice, soy sauce, and onion powder; pour over chicken.

- Cover and marinate wings in refrigerator several hours or overnight.

- Drain chicken wings, reserving 1 tablespoon marinade; place wings on a

foil-lined broiler pan.

- Sprinkle with salt and pepper.

- Combine reserved marinade, honey, and catsup, stirring well; brush half of mixture on

chicken wings.

- Broil 6 to 7 inches from broiler for 7 minutes.

- Turn and brush with remaining sauce; broil 7 additional minutes.

Cabbage Soup Recipes For Fine Eating

Cabbage soup recipes are just what you need for quick and inexpensive fall and winter meals. Cabbage is a staple in the diet of many people around the world. Just because it’s common doesn’t mean it isn’t good. And it doesn’t have to be bland and smelly either. It is a great dish when properly prepared.

One great way to use cabbage is in soup. Soup of any kind is filling and can be a low calorie part of a meal too. Cabbage soup is even the main part of a diet plan called the cabbage soup diet. With this diet you eat all the cabbage soup you want and then you have just certain foods to eat during each of seven days. The claim is that you should lose ten pounds in seven days. I’ve done the diet and it does work. But cabbage soup isn’t just for diets.

It’s cold where I live now and a pot of good soup is hard to beat. Here’s the recipe my favorite cook just put together last week. I tested the product and it was mouth watering good.

Kathy’s Fast Cabbage Soup

In a stock pot add:

• 2 quarts chicken broth
• 1 minced onion
• 2 minced garlic cloves
• 2 diced sweet potatoes (peeled)
• 1 grated small head cabbage
• 2 chopped celery stalks

Bring to a boil and then simmer 15 minutes.

Salt and pepper to taste. Have Tabasco sauce at the table.

Top with sour cream if that’s on your diet.

Make chicken broth when you have chicken the next time. Cover leftover chicken bones with water. Bring to a boil and then lower heat and simmer for four hours. Remove bones. Then refrigerate broth.

This is thrifty peasant eating at it’s best. Make up your own cabbage soup recipe using these general proportions. Of course you could substitute carrots for sweet potatoes. Make substitutions like that and make your own recipe.

Chicken Rotisserie Recipes

You don’t have to feel guilty about feeding your family meals that you have made in a hurry if you choose those quick meals wisely. One thing that every mom on the go should know about is how to make some interesting chicken rotisserie recipes by picking up such a chicken or two from the store to turn into a full on tasty and healthy dinner. There is so much that you can do with this chicken that you may find you use a new idea each week and your family will never know about your short cut secret – unless they paw through the trash, of course.

One thing that you can use rotisserie chicken for is to make your own chicken noodle soup. There are many great recipes out there, and all you need to get is the chicken that you need from one rotisserie chicken. All you have to do is buy it, cut the breast off the chicken, cut it up into cubes, and put it into your soup. You can use the dark meat if you wish, though most prefer to use the breast so that they have a low fat and delicious soup. This is one of the easiest chicken rotisserie recipes you can do on your own. Leave it in the crock pot all day and come home to an amazing dinner your family will love.

Another of the great chicken rotisserie recipes that you can do is homemade chicken and biscuits. You can find your favorite biscuit recipe, which is often very simple to make and bake, and then work on your chicken and your gravy. You should start out with chicken stock and a thickening agent like flour or cornstarch. You can then pick apart the chicken using the meat that you want to use and throwing the rest away or you can save it for something else if you wish. Remove the skin and take out excess fat you may find in the bird. The chicken is already cooked for you, and is seasoned beautifully also.

There are just as many other chicken rotisserie recipes that you can try. You can use a rotisserie chicken in just about any recipe that calls for chicken that you can find to make for your family. There are casseroles and other meals that you can bake in the oven, or perhaps you would like to try your hand at making homemade chicken pot pies. Whatever you can cook with chicken you can cook with a juicy, rotisserie that you can pick up anywhere you shop, or almost anywhere.

Don’t forget that chicken rotisserie recipes can simply include the chicken as it comes from the store. You may have to get two of them to feed your family, but they are often cheap enough that this is not a huge problem. You can cut them up and serve the parts with mashed potatoes, a vegetable, or any other side you want to serve to your family. There are different rubs used for these chickens, so you can offer a different taste so it won’t feel like a repeat if you do it once a week.

Chicken Mole Recipes – Easy & Quick To Prepare!

These chicken mole recipes are quick, easy and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So here we go for some chicken mole recipes:

>> Chicken In Mole Sauce

1 1/2 ts oregano; ground

1 1/2 ts sugar

1 1/2 ts cocoa

1 c chicken broth

1 chipotle chile; dried

1 tb peanut butter

1 tb pumpkin seeds; shelled

1 tb sesame seed

1 tb almonds or walnuts; chopped

1 tb raisins

1/2 ts cumin seed

1/2 ts anise seed

1/4 ts cumin; ground,

1/4 ts cinnamon; ground

1/4 ts allspice; ground

1/4 c tomato sauce

1/4 ts nutmeg; ground

1/4 c onion; chopped,

1/4 ts cloves; ground

1/4 c shortening or lard

1/4 ts ginger; ground

2 c chicken broth

2 tb red chiles; ground

4 flour tortillas;

8 chicken breast halves;

Flour tortillas should be 7 to 8-inches in diameter and be cut into chicken breast halves should be boneless and the total weight should cover chili with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3 quart saucepan over medium heat until hot. Cook and stir ground red chilies in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool.

Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat.

Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

>> Chicken Mole

1 3-1/2 lb chicken, cut into serving pieces

1 large tomato quartered

1 medium green pepper roughly chopped

1/2 onion quartered

1/4 cup almonds slivered

2 garlic cloves peeled

2 oz unsweetened chocolate

2 qts chicken stock

2 tablespoons carbide chili crushed

2 tablespoons cinnamon ground steamed rice

3 corn tortillas

3 tablespoons raisins

Arrange chicken in a large pot. Add stock and cook until tender but not falling apart, 1 to 1 1/2 hours. Lift chicken out of stock and cool slightly. Reserve stock. Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato and garlic in food processor or blender until finely ground.

Add enough stock to make a thick gravy like sauce. Add crushed chili and cinnamon. Pour sauce into large pot. Add chicken pieces and simmer 30 minutes. If moisture becomes too dry, add more stock. Serve hot with rice.

That’s it for today! If you want more chicken mole recipes, be sure to visit us today at:

Stainless Steel, Heavy 5mm aluminum capsuled bottom , 0.8 mm thickness.Exterior is mirror polished and satin line.**There are five choice with different capacitance – 30qt, 24qt, 20qt, 18qt and 10qt

• Sstainless Steel Stock Pot
• 5 mm capsulated bottom
• Body thickness is 0.8 mm
• Mirror polished with satin lines
• Product Dimensions:14 x 14 x 12

Chicken Stuffed With Rice Recipes

A baked chicken rice recipe is a popular dish but the poultry is not usually stuffed with the rice. In the following recipes, you can see how stuffing this economical and versatile ingredient with flavored rice can create an amazing and flavorful dish.

These simple ingredients can be flavored with curry powder, nuts, raisins and more to make something impressive yet so easy to prepare. Adults and kids alike love a baked chicken recipe, especially when there are other favorite flavors in there too.

A Curried Rice Stuffing

Preheat the oven to 350 degrees F and heat two tablespoons of olive oil in a skillet. Saute a chopped onion until it is tender, and then add a cup of raisins and a tablespoon of turmeric. Add three cups of cooked white rice and a pinch of salt and mix well.

Butter a pair of whole birds weighing two or three pounds each and sprinkle some black pepper over them. Stuff each one with half the rice mixture and put them in a greased baking dish. Bake the birds for an hour or until they are cooked through. This recipe serves six to eight people.

Roasted Stuffed Chicken

You can serve this delicious recipe with roast parsnips and potatoes, as well as a green vegetable. It makes enough to feed four to six people. Bear in mind you need to adjust the cooking time according to the chicken weight. Turn up the heat for the final half an hour though.

For example, if your bird weighs three pounds and eight ounces, you should roast it for one hour and forty five minutes at 285 degrees F and then give it another half an hour at 350 degrees F to brown the bird.

What You Need:

• 5 lbs chicken
• 1 1/4 cups chicken stock
• 1 chopped onion
• 2 1/4 oz melted butter
• 2 1/4 oz basmati rice
• 1 oz pine nuts
• 1 teaspoon allspice
• 1 3/4 oz chopped pecans
• 2 oz golden raisins
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How To Make it:

Preheat the oven to 285 degrees F. Add half the butter to a skillet, and then saute the onion until it is transparent. Stir in the allspice. Add the nuts and rice and cook for four minutes, then add the sultanas, water, and half a cup of the stock.

Bring the mixture to a boil, then turn down the heat and simmer it for eight minutes or until the water is absorbed. Let it cool down. Rinse the inside of the chicken and pat it dry with paper towels. Spoon the cooled stuffing into the bird and truss the chicken with string. Put it in a baking dish and rub the salt and pepper into the skin.

Pour the rest of the butter over the bird and add the stock. Roast for two and a half hours, basting the bird every half an hour with the pan juices. Turn the oven up to 350 degrees F for the final half an hour of cooking time.

Stewed chicken recipes casseroles and beef are very nice to come home after a busy day, but what about the times when you want something different? Turkey breast meat is a welcome from the more common and is very nutritious.

Unless you cook a Thanksgiving dinner for the whole family probably will not want to buy a set of Turkey, choose a turkey breast instead. Turkey breast can be fried, baked or poached, but it makes cooking crockpotvery juicy and aromatic.

Tips to make slow cooked Turkey

Within a small or medium is better, a bit 'too often, for better and cook more evenly. A frozen turkey is to thaw four days so we can only plan and recipes for your crockpot with Turkey in advance. Turkey should be thawed before you cook.

Sometimes when you buy turkey breast, is a package of gravy needed inmust, before removing the meat in slow cooker. Rub butter all over the turkey before adding to crockpot, then add the vegetables and some kind of liquid. A can of chicken broth or turkey would work well, or some of Turkey with herbs.

Turkey is about nine hours in the crockpot as well as planning to cook for several days to thaw, you must plan a whole day to boil. The size and weight of the turkey breast affectsexact cooking time. Turkish cuisine is similar to cooking chicken. If the turkey is white to the end without juice rose, you are done.

Other ingredients that go particularly well with Turkey and cranberries, bacon, pineapple and all kinds of vegetables. You can use many different recipes crockpot Turkey easier if you have something warm and satisfying, something exotic and international or a long family tradition of making favorite dishes. Turkey is not expensive andAnd 'slim and healthy. Most people enjoy the taste much.

You can make slow cooked recipes Turkey was Turkey, turkey sandwiches. You can also simple appetizer recipes with all the remains that might have after eating.

More crockpot Turkey Recipes

Instead of cooking a whole breast, you can use other recipes simple crockpot it. Dice into pieces and combine with your favorite sauce and vegetables. These cooks fasterCooking a whole breast at a time. If you prefer chicken crockpot recipes, you can usually substitute chicken for Turkey in the majority of them, for another taste.

There are a lot of chicken recipes that can be done in a saucepan, then move the chickens in Turkey must be a problem. If you use something, why not delicious and easy crockpot recipes, and draw some inspiration from them?

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.

The temptation to go, fast food, processed food and eat, it is difficult to spend time to prepare good, healthy, homemade meals. If you are like many, then the last thing you want to come home from work to do to prepare a gourmet menu. By your crock pot and spending 5-10 minutes each morning, you can come home for meals to delicious, homemade directly without hours of preparation before mealtime. Below are three quick and easy chicken recipes crock potYou are sure to enjoy, and each with 7 ingredients or less!

Chicken Salsa

Ingredients:

6 skinless chicken breast bone

1 ½ cups salsa

1 teaspoon ground cumin

3 tbsp lime juice

Spray crock pot with non-stick cooking spray. Place chicken in casserole pour salsa over chicken. Cover on low 6-7 hours or high 3 hours, until meat is tender and no longer pink. Stir in cumin and lime juice, cover and cook for a further 15Minutes.

Note: For an extra sharp kick, a pinch of ground red chili powder with the cumin and lemon juice.

Lemon Chicken

Ingredients:

4 skinless chicken breast bone

¼ lemon

1 / 3 cup water

2 cloves chopped garlic

1 teaspoon thyme

Spray crock pot with non-stick cooking spray. Place chicken in crock pot. Combine juice, water, garlic and thyme in a small bowl, pour over chicken. Cover on low 8 hours orHigh 4 hours.

Chicken Ranch

Ingredients:

6 skinless chicken breast bone

1 can of condensed cream of chicken soup

1 envelope ranch dressing mix

½ cup water

½ cup sour cream

2 tablespoons ranch dressing

2 tablespoons flour

Spray crock pot with non-stick cooking spray. Place chicken in crock pot. In a small bowl, combine broth, ranch dressing mix and water, pour over chicken. Cover on low 8 hours or high4 hours. Remove chicken from crock pot. Stir in sour cream, ranch dressing and flour substitute; chicken. Cover pan on high for 20 minutes.

Note: Chicken Ranch radicals are ideal for sandwiches, wraps Chicken Tortilla or a tasty chicken casserole.

Visit Natalie's Recipes for more quick and easy chicken recipes crock pot.

This celery chicken recipes are quick, easy and delicious. Just Check this out and I am sure you will be amazed, amazing.

So here we go for some celery chicken recipes:

>> Persian Chicken with Celery

1 cup chopped parsley

1 chicken cut into pieces

1 large onion

1 teaspoon salt

1 teaspoon cinnamon

1 / 2 teaspoon freshly ground pepper

1 / 4 teaspoon nutmeg

2 cups chicken broth

3 tablespoons lemon juice

4Cups diced celery

4 tablespoons butter

4 tablespoons butter

Butter in a 2 liter pot. Add, onions and spices, chicken and fry until the chicken is browned and onions are soft. Add chicken broth to kettle and cover and let cook for about 30 minutes, until the chicken is even through.

Melt 4 tablespoons butter in a pan and add celery and parsley and sauté for 10 minutes. Add the roasted vegetables and lemon juice to theMeat and let simmer for another 15 minutes. Serve with rice.

>> Cold Chicken, Celery and Walnut Soup

1 1 / 2 water (2 1 / 2 liter)

1 carrot, peeled

2 chicken legs

2 heads of celery, washed

2 onions, peeled

Yogurt 2 tbsp sea salt, black pepper, freshly ground

200 g shelled walnuts (7 ounces)

3 TB olive oil

5 garlic cloves, peeled

6 black peppercorns

Remove all skin and fat from the chicken thighs, place them in a pot withone of the onion, carrot, peppercorns and a large pinch of sea salt, cover with water, bring to a boil and cook for 40 -45 minutes.

Half way through this time, chop the remaining onions and celery in olive oil and put it softly in a heavy, covered pan. If they are soft and the chicken, cooked by stretching almost all the shares from round the chicken over the onion and celery and continue simmering for another 15-20 minutes.

Isolate theChicken meat from the bone and cover it with a spoon or so of stock to keep it moist. Discard the bones and the carrots and the whole onion from the stock.

In a large mortar, crush the garlic with a little sea salt. Pound the walnuts in them until they are completely fine. Then pound the chicken, which should be fairly soft. Bind the mixture with the yoghurt, season with pepper, stir celery liquefy the soup and the chicken and walnut mixture on

You cancrush the walnuts in an electric mixer at first, but not the garlic, as a blender would brutalizing effect on its flavor.

That's it for today! If you have more celery chicken recipes, you have to visit us today at:

Fourth of July being the nation's birthday is to celebrate one of the most important days for us and express our most precious feelings about freedom. We send the Fourth of July ecards, we enjoy the wonderful fireworks, we rock with music and what not? But the most notable fact about the fourth of July is that we are associated with exceptionally delicious holiday dishes.

Each year, Fourth of July in the air with the scent of the festival with a wide range of filledentertaining events and seductive scent of burgers, barbecue, cakes and delicious desserts make us lick our lips. Special food and drinks are really an integral part of the fourth of July, would have lost without the celebration just makes sense. You can celebrate the Fourth of July this year a memorable chapter always prepared with a few simple experiment, some delicious recipes.

Bring A Crowd to your table with Amazing Fourth of July Recipes

The more you decorate moreYour table with red, white and blue, praised the higher you can get from your loved ones on this fourth of July. Here are some very simple but wonderful tips for making our nation's birthday are more delicious. You can try this Fourth of July recipes for your family and friends with an overwhelming joy strike.

Fourth of July Barbecue Pork

Ingredients
Garlic powder

Chili powder

30 ounces of barbecue sauce

1 pork roast about 8Pound

How To Prepare
All you need is a crock pot as claimed moderate, that temperature is relative. Keep in crock pot to flavor the roast pork with garlic and chili powder sprinkled both the two parts of the roast. Cover the pot and get it cooked hours on high for about three. Perhaps, when it began more softer. If it becomes more tender, take it and pour the liquid and add the barbecue sauce. it cooked Get Nextfew hours. Now you can shred the stuff served on the rolls.

With this set you can serve at least 10 to 12 members. It is beyond all doubt that each of them will remember the taste forever. Be sure that your friends will ask, the mystery behind the Fourth of July Recipe

Fourth of July barbecue Minted Lamb

Ingredients

6 tablespoons honey

6 tablespoons oil

3 teaspoons white wine vinegar

3 tablespoons lamb seasoning Schwartz

24 LambSchnitzel

How To Prepare
With a handle you can inspire your fingers again your guests and family members familiar with this easy recipe Fourth of July.

Take a bowl, combine the oil, lamb, spices, vinegar and honey together. Grill the lamb for 12 minutes, until soft. You have to turn the chops and brush frequently with the mixture of the entire kitchen.

This quantity will share at least 10 to 12 portions and each of your guests love these yield the Fourth of JulyRecipe.

Fourth of July Sweet-n-Sour Barbecue Ribs

Ingredients

1 1 / 2 c water

2 1 / 2 c Ketchup

1 / 2 cup fresh honey

8 ts Lemon Juice

3 1 / 2 tb Worcestershire sauce

1 teaspoon pepper

1 teaspoon salt

2 sm onion, chopped

£ 10 Back Ribs

How To Make
Combine water, ketchup, honey, lemon juice, Worcestershire sauce, pepper, salt and chopped onion and cook the mixture for about 10 to 12 minutes stirring itoccasionally. Then make a charcoal grill and cook the ribs moderately over the hot coals, turning constantly and go to the ribs, brushing with Worcestershire sauce on each round. Carry on the process until it is cooked properly.

With this set you can serve at least 10 to 12 members.

Mango Mahi Mahi Fourth of July

Ingredients

4 ½ lbs mahi mahi fillets Florida

3 / 4 cup olive oil

1 ½ cup chopped basil

1 ½ cupFlorida mango juice.

How To Make
This is again a very simple but delicious preparation that a lot can be at your table on the fourth of July this year. Cut the fish according to the number of members and shall enter it in a bowl. Combine the olive oil, stir mango juice and basil, and make it also a good mix. The dough gently over the slices of Mahi Mahi, cover it and keep it undisturbed for an hour.

At this point, given the grill surface thoroughly prepared by oilCoats. Also make a grill and charcoal, when that is ready and no longer gives the flame, cover it with gray ash. Now place fish slices on hot grill about half a foot from the hot coals and let each of the slices are grilled for at least 6 minutes on each side. When it is over the recipe is a green salad.

This quantity will yield at least 10 to 12 portions and be prepared for many more praise on this Fourth of July this recipe.

These recipes are really easy to makeand delicious. With all these special Fourth of July recipes you can get a shower of praise this year – no doubt. Apart from sending e-mails, and share your emotions to your loved ones, the special day do more with these special recipes.

This Fourth of July recipe article may be freely reprinted or distributed in its entirety in any ezine, newsletter, blog or website. The author's name, bio and website links must remain intact and be included with eachReproduction.

As we know the common and seasonal cold are the most commonly occurring illnesses in the entire world, with more than 1 billion colds per year reported in the United States alone. The common cold is a self-limited illness caused by any 1 of more than 200 viruses.

Traditionally, any member of Chinese families who has a cold were only allowed to take hot chicken soup and chicken congee, avoiding all the hard to digest and cold foods. No one knows why but it works more effectively.

Here are some chicken and chicken congee soup recipes that I have used every time when a member of my family getting a cold.

1. Vietnamese Recipe : Chicken Congee Hue Style

Stock:

* 5 chicken thighs, bone in & with skin

* 1 two-inch knob fresh ginger, peeled & halved lengthwise

* 5 whole cloves garlic, peeled

* 1 onion, peeled & quartered

* 10 peppercorns

Congee:

* 2 tbsp olive oil

* 3/4 cup jasmine rice, rinsed & drained

* 2 cloves garlic, finely chopped

* 3 shallots, diced

* 1 tbsp fresh, minced ginger

* 4 stalks scallion, thinly sliced (white for soup, green for garnish)

* 2 tbsp Vietnamese fish sauce

* fine sea salt and freshly cracked black pepper to taste

* handful fresh Vietnamese coriander leaves, chopped

* handful fresh Thai basil leaves, chopped

* handful fresh spearmint leaves, chopped

* lime wedges (optional)

To make stock, put first set of ingredients into a 6-qt stock pot and fill up with cold water. Bring to a boil and immediately lower heat to let stock gently simmer. Allow chicken to poach for about 25 minutes or until cooked through. Remove chicken and allow to cool. Carefully take meat off the bones and try to keep the meat in large pieces. Return skins and bones to stock pot to continue simmering. The chicken meat can then be shredded into long, thin strips for use in congee or salad. Continue to add hot water to stock pot to keep ingredients submerged for the remainder of cooking time. I like to simmer my stock for at least 2 hours, but ideally it should simmer for 6 hours or longer. Once done, pour stock through a fine mesh strainer into another stock pot. Discard the solids.

Rinse and drain rice. Heat up a skillet with olive oil, shallot, ginger, garlic and rice and toss until rice is fragrant and fully coated with oil. Transfer rice to pot of simmering stock. Cook for another 30 minutes or until rice is tender. Add white part of scallions, fish sauce and salt & pepper. Serve in soup bowl, topped with shredded chicken and chopped herbs. You can squeeze a bit of fresh lime juice for a burst of freshness. Mix all ingredients up before eating in order to savor all the wonderful flavors.

2. Chicken Congee with Steamed Vegetables

o 1 to 2 cups long grain rice

o 5 to 6 cups chicken broth

o 2 tsp salt

o olive oil

o salt and pepper

o 2 cups dark chicken, loosely chopped

o your favourite vegetables

o peanuts, chopped chillies or chopped scallions for garnish

Traditionally, congee is made when water is added to rice and then boiled to a porridge-like consistency. Substituting chicken broth for water, the congee has an extra strong flavour. Start by bringing the broth and the rice to a boil. Once boiling, reduce to medium low. Then put the lid on the pot, letting steam escape as when making rice. Cook the chicken in a frying pan for a minute or two to give it some colour and then add to the rice. Stir occasionally for 1 hour to 1 hour 15 minutes, or until the congee achieves the right consistency and serve. Add salt, garnishes to taste and white pepper for flavour without the heat. If you have a steamer, adding your favourite vegetables into the pot will help the chicken broth infuse with the vegetables, as well as save you cooking time!

3. Mom’s Cold-Season Chicken Soup Recipe

Ingredients

4 cups of home made chicken soup

Fat from the homemade chicken stock

1 yellow onion, peeled and roughly diced

2 carrots, sliced in half-inch slices (about the same amount as onion)

2 celery stalks, sliced in 1/4 inch slices (about the same amount as the onion)

1 Tbsp fresh parsley leaves

1 Tbsp of chopped greens from a green onion (green part of the green onion).

1/4 teaspoon poultry seasoning

1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne)

Salt and pepper to taste

Method

In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don’t have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning – the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe. Add the 4 cups of stock. Bring to a low simmer. Add the fresh parsley and green onion greens. Check seasoning and adjust to taste.

Serve with (at least) day old crusty French bread.

Serves 3.

Tired of boring old tater tots? Here’s a unique way to use those bland tater tots.

2 pounds ground beef

1/4 cup onion, chopped

1 (1.25 oz.) pkg. taco seasoning

2/3 cup water

1 (11 oz.) can whole kernel corn, drained

1 (10.75 oz.) can condensed nacho cheese soup, undiluted

1 (32 oz.) pkg. tater tots

Directions

Preheat oven to 350 degrees. Prepare a 13x9x2-inch baking dish with nonstick cooking spray.

In a skillet, cook the beef and onion over medium heat until the meat is brown; drain. Stir in the taco seasoning and water. Simmer uncovered for 5 minutes. Add in the corn and soup; mix well.

Spread beef mixture inside of prepared baking dish. Arrange the tater tots in a single layer over the top of beef mixture. Bake, uncovered for 30 to 35 minutes or until potatoes are crisp and golden brown.

Green Chili and Cheese Casserole

Whip up this tasty Mexican recipe using just four simple ingredients.

4 boneless, skinless chicken breasts

1-1/2 cups shredded pepper jack cheese

1 (4oz.) can diced green chili peppers, drained

1 tablespoon dry fajita seasoning

Directions

Preheat oven to 350 degrees. Prepare a 9-inch square baking dish with nonstick cooking spray.

Make a deep cut into the side of each chicken breast half to form a pocket.

Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each chicken half. Close and secure with a toothpick so that the cheese does not escape during cooking. Place the stuffed chicken into the baking dish.

Season the meat with the fajita seasoning. Sprinkle the remaining cheese and chilies over the top.

Bake uncovered for 30 minutes until the chicken juices run clear and the cheese is lightly browned.

Green Chili Grilled Cheese Sandwich

If you love grilled cheese sandwiches, try this spiced up version.

4 slices bread

4 slices Cheddar or Monterey Jack cheese

1 (4 oz.) can chopped green chilies, drained

2 tablespoons butter or margarine, softened

Directions

Top two slices of bread with two slices of cheese. Sprinkle green chilies on top. Place the remaining bread slices on top. Butter the outside of the sandwiches.

In a large skillet, cook the sandwiches over medium heat. Cook on both sides until golden brown and the cheese is melted.

Portuguese cuisine is well known for being comprised of simple, handy ingredients. However, the country’s people have an uncanny way of preparing “simple” ingredients in the most delectable ways! Most Portuguese dishes have a particular emphasis on ingredients easily found in local markets, which includes fish, seafood, vegetables, and spices. This article has three great traditional Portuguese recipes that are easy to make and extremely tasty!

Sweet Bread

Ingredients:

1/2 cup lukewarm milk

1 egg

1 tbsp butter

2 1/4 tbsp sugar

1/3 tsp salt

1 1/2 cups bread flour

1 tsp yeast

Pour the yeast into the milk and let it dissolve for a few minutes. In a large bowl, mix together the flour, salt, and sugar. Next, add the milk/yeast mixture, butter, and egg. Mix well. Knead the dough on a floured surface. Once the dough is smooth, place a wet towel over it and allow it to rise for at least an hour. You can place the dough in a greased bread pan, or shape it into a round loaf and bake it on a lightly greased baking sheet. Bake at 350 degrees F for until the bread is light brown. You can test its doneness by sticking a toothpick in the center. If it comes out clean, it’s done.

Portuguese Soup

Ingredients:

1 lb Chorizo

1 bunch of kale

1 small cabbage

1 can kidney beans

8 potatoes

Salt and pepper to taste

Beef bone (optional-for flavor)

Directions:

Bring a stock pot full of water to a boil. Add the beef bone and chorizo and let it boil for about half an hour. Add in the kale, beans, potatoes, cabbage, and salt and pepper. Continue to boil the soup until the potatoes are tender. After everything is thoroughly cooked, let the soup stand for an hour (covered) before serving.

Egg Pudding

Ingredients:

1 egg (white only)

12 egg yolks

1/2 tsp butter

1 cup white sugar + 1 1/3 additional cups

¼ cup hot water

Lemon peel

1/2 cup hot water

1 cinnamon stick

Directions:

In a bowl, beat together the egg yolks, egg white, and butter until smooth. Set this aside for later. Heat 1 cup of sugar and 1/4 cup of water over low heat. Stir the mixture occasionally until the sugar has dissolved. Pour it into a baking dish, taking care to coat the bottom and sides of the dish with the mixture. In a separate sauce pan, mix together 1 1/3 cups of sugar, lemon peel, 1/2 cup of water, and the cinnamon stick. Bring this mixture to a boil and continue boiling for two minutes, then remove it from the heat. Remove the lemon peel and cinnamon stick from the mixture. Beat this mixture into the egg mixture, then pour into the baking dish with the sugar/water mixture. Place a damp towel in the bottom of a roasting pan, then put the baking dish on top of the towel. Fill the roasting pan with water until it reaches half way up the side of the baking dish. Bake at 400 degrees F for about an hour. If the pudding begins to brown too early, cover it until it finishes baking. Cool the pudding completely before inverting it onto a serving dish.