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Recipes
Chicken & Dumplings
By michelle1026
Stew: In large stock pot on medium heat add water, bouillon cubes, and chicken, and simmer until chicken is no long...
- Stew:
- 4 chicken breasts or 4 cups of shredded leftover chicken or turkey
- 6 cups water
- 2 chicken bouillon cubes
- 4 TBS unsalted butter
- 4 carrots (sliced 1/4-inch thick)
- 2 ribs celery (sliced 1/4-inch thick)
- 1/2 medium yellow onion (minced)
- 1/4 cup flour
- 1/4 sherry
- 1/4 tsp salt
- 1/2 cup all purpose flour (optional)
- 1/2 cup cold water (optional)
- Dumplings:
- 2 cups biscuit mix
- 2/3 cup milk
Southern Green Beans
By michelle1026
Heat oil and butter and bacon in large skillet
- 1/2 stick butter
- 1 TBS vegetable oil
- 4 slices thick cut bacon (48slices regular bacon) (diced)
- 2 12 oz bags frozen Italian green beans (or 1 lb fresh green beans - trimmed)
- 3 TBS soy sauce
- 1/2 cup vegetable or chicken broth
- 1/2 tsp black pepper
Cream of Mushroom Soup (Condensed)
By michelle1026
In medium saucepan, whisk milk and corn starch until smooth
- 12 oz can evaporated milk
- 2 TBS corn starch
- 1 TBS vegetable oil
- 1 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp white pepper
- pinch of sugar
- 2 small to medium mushrooms (finely chopped)
- or 2 TBS dried mushrooms (chopped)
Enchilada Sauce
By michelle1026
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cu...
- 3 tablespoons olive oil
- 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
- 1 tablespoon ground chili powder (scale back if you're sensitive to spice or using particularly spicy chili powder)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, to taste
- Pinch of cinnamon (optional but recommended)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
Chicken Picatta
By michelle1026
Great with Lemon & Parsley Ditalini (see recipe)
- 4 boneless, skinless chicken breasts cut into cutlets
- 1 1/2 cups all purpose flour
- nonstick cooking spray
- 4 TBS vegetable oil
- 1/2 cup dry white wine
- 2 tsp minced garlic
- 1 cup chicken broth/stock
- 3 lemons (2 squeezed, 1 sliced thin)
- 2 TBS drained capers
- 4 TBS unsalted butter
- salt and pepper
Italian Sausage Tortellini Alfredo
By michelle1026
Preheat oven to 425 degrees
- Sauce:
- 19 oz pkg frozen cheese tortellini
- 19 oz pkg Mild Italian Sausage Links (cooked and sliced)
- 1/4 cup red bell pepper (diced or julienne)
- 1/2 onion (julienne)
- 9 oz pkg fresh spinach
- 8 oz cream cheese
- 1 1/2 cup shredded Parmesan cheese
- 4 TBS butter (sliced)
- 1 1/2 cups milk
- 1 tsp garlic salt
Beef and Curry Spiced Rice
By michelle1026
In a medium pot, combine the rice, raisins, curry powder, a big pinch of salt, and 2 cups of water
- Sauce:
- 1 cup jasmine rice
- 1½ TBS golden raisins
- 1 tsp Vadouvan curry powder
- 1 lb ground beef
- ¾ lb carrots (peeled and thinly sliced)
- 2 TBS tomato chutney
- ½ cup sour cream
- ⅓ cup cilantro sauce
Chicken Vermicelli
By michelle1026
Bring water, chicken broth, corn starch and herbs to boil
- 1/2 cup long-grain white rice
- 1/2 cup fideos (vermicelli)
- 1 cup water
- 1 cup chicken broth
- 2 tsp chicken bouillon
- 1 tsp cornstarch
- 1 tsp minced onion
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp parsley
- 1/2 tsp basil
- 1/4 tsp oregano
- 1/4 tsp marjoram
- 1/4 tsp rosemary
- 1/4 tsp thyme leaves
- 1 TBS unsalted butter
- 1 TBS cream cheese
Hot Wings
By michelle1026
In Batter Bowl, combine flour, salt, paprika, garlic powder, and pepper
- Hot Sauce:
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 4 chicken breasts cut into large cubes
- OR 20 chicken wing segments (see cookbook how to separate wing segments)
- 1/4 cup better OR margarine
- 3/4 cup hot sauce
- Medium Sauce:
- 1/2 cup better OR margarine
- 1/2 cup hot sauce
- Mild Sauce:
- 3/4 cup better OR margarine
- 1/4 cup hot sauce
- **Franks Hot Sauce
General Tsao's Chicken
By michelle1026
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)
- 4 cups vegetable oil for frying
- 1 egg
- 1 1/2 1/2 boneless, skinless chicken thighs, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 pinch white pepper
- 1 cup cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons chopped green onion
- 1 clove garlic, minced
- 6 dried whole red chilies
- 1 strip orange zest
- 1/2 cup white sugar
- 1/4 teaspoon ground ginger
- 3 tablespoons chicken broth
- 1 tablespoon rice vinegar
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons peanut oil
- 2 teaspoons cornstarch
- 1/4 cup water