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Recipes
La Choy Orange Festival Chicken
By phowley
In large bowl, combine all ingredients except for chicken and orange slices
- 1 c orange juice
- 1/4 c soy sauce
- 1/4 c olive oil
- 3 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp grated orange peel
- 1 1/2 tsp garlic powder
- 1 1/2 tsp ground ginger
- 1 to 1 1/2 lbs chicken pieces
- orange slices (optional)
Frosting
By phowley
Mix together ingredients
- 1/4 c Crisco
- 1/4 c butter
- 1 tsp vanilla
- 2 c 10X sugar
- canned milk
Chicken and Dumplings
By phowley
Mix buttermilk mix with water and scallion greens with fork until blended
- 2 c buttermilk baking mix
- 2/3 c water
- 1/4 c minced scallion greens
- 1 lb boneless, skinless chicken thighs
- 2 (12 oz each) jars fat-free chicken gravy
- 1 (16 oz) bag frozen peas and carrots
- 1/3 c sliced white part of scallions
One-bowl Buttercream Frosting
By phowley
Cream butter in small mixer bowl
- Hershey's cocoa:
- 6 tbsp butter or margarine, softened
- 1/3 c milk
- 1 tsp vanilla
- 2 2/3 c unsifted conectioner's sugar
- 1/3 c for light flavor
- 1/2 c for medium flavor
- 3/4 c for dark flavor
Asian Glazed Chicken and Stir-Fry Vegetables
By phowley
Mix cornstarch, broth, vinegar, honey, soy, and pepper in cup until smooth
- 3 tbsp cornstarch
- 1 can (14 1/2 oz) Swanson chicken broth (1 3/4 c)
- 1/3 c each vinegar and honey (1/4 c vinegar)
- 1 tbsp soy sauce
- 1/4 tsp crushed red pepper
- 4 boneless chicken breast halves
- 1 c thinly sliced carrots
- 1 can (8 oz) sliced water chestnuts, drained
- 2 c snow peas
Candy Easter Eggs
By phowley
Mix all ingredients in a bowl for the flavor egg chosen
- Coconut Eggs:
- 1 1/2 cup confectioners sugar
- 4 tablespoons sweetened condensed milk
- 1 tablespoon butter
- 3 tablespoons coconut
- Peanut Butter Eggs:
- 1 1/4 cup confectioners sugar
- 1/4 cup sweetened condensed milk
- 1 tablespoon butter
- 1/4 cup peanut butter
- Fruit and Nut Eggs:
- 1 1/4 cups confectioners sugar
- 1/4 cup sweetened condensed milk
- 1 tablespoon soft butter
- chopped nuts and candied fruits
- Dipping:
- 2 small or 1 large package chocolate chips, 1/8 block paraffin wax (I use considerably less)
Blast Furnace-Roasted Turkey
By phowley
Preheat oven to 500. Remove and discard giblets and neck from turkey
- 1 (12 lb) turkey
- 1 tbsp salt
- 3 tbsp chopped fresh parsley
- 2 tbsp minced fresh chives
- 2 tbsp minced fresh thyme
- 2 tbsp minced fresh sage
- 2 tbsp minced fresh shallots
- 1 tsp freshly ground pepper
- 8 c rock salt
Chicken Ole Foil Supper
By phowley
Preheat oven to 450. Tear off 4 (8 x 12") sheets of aluminum foil
- 4 skinned and boned chicken breasts
- 2 tsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 c salsa
- 1 (15 oz) can black beans, rinsed and drained
- 1 (11 oz) can whole kernel corn, drained (optional)
- 1 c (4 oz) shredded Mexican cheese blend, Cheddar, or Monterey Jack cheese
- toppings: chopped fresh cilantro, sliced black olives, sour cream, guacamole
Chicken Picante
By phowley
Elaine Catrambone
- 1 lb boneless chicken (about 4 pieces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 c flour
- 2 tbsp margarine or butter
- lemon juice (1 tsp per piece of chicken)
- 1/4 c water
- 1 beef bouillon cube
- 1 tsp parsley flakes
15 Minute Chicken Parmesan Risotto
By phowley
Heat oil in skillet. Add chicken and cook until lightly browned
- 1 tbsp oil
- 1 lb skinless, boneless chicken breasts, cut into small pieces
- 1 large tomato
- 1 can (10 3/4 oz) Campbell's Cream of Chicken soup
- 1 2/3 c milk
- 1.2 c (2 oz) Kraft 100% grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 2 c Minute white rice