26 posts / 0 new
Last post
Posted on: Sun, 01/04/2004 - 1:01pm
meleldredge's picture
Offline
Joined: 11/12/2003 - 09:00

You all are wonderful.. I would never think of so many yummy ways to make chicken. My familys will have smiling faces because of all of your wonderful recipies..
Thank you all
Melissa

Posted on: Sun, 01/04/2004 - 10:01pm
Donni's picture
Offline
Joined: 11/06/2000 - 09:00

Melissa...I have lots of recipes for everything as "I live to cook!" Since I don't have much time right now, I'll just post a couple of ideas:
Whenever you cook chicken, no matter how you do it, cook extra. Debone (if necessary) and chop the extra--freeze in 2-cup portions. Very handy for casseroles...most chicken casseroles require 2-4 cups of meat.
A terrific recipe site is: [url="http://www.allrecipes.com/"]http://www.allrecipes.com/[/url] If you do use any recipes from that site, be sure to go back and put in your review. The reviews are what make the site so great--people say what they did/didn't do and what they liked/didn't like. I keep a recipe box on the site and refer to it frequently.

Posted on: Mon, 01/05/2004 - 9:46am
Anonymous's picture
Anonymous (not verified)

Quote:Originally posted by Going Nuts:
[b]Or, marinate in Italian dressing, shake off the excess and bread with seasoned Corn Flake Crumbs. Bake at 375 for about 30 minutes. Yum.
[/b]
This one sounds delicious and doable! [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] I love anything with Corn Flake Crumbs, and if I have some left, I now know what's for dinner tomorrow night.
Yikes! If you make a cook out of me, what will I have dh do around here?

Posted on: Tue, 01/06/2004 - 8:38am
wendysco's picture
Offline
Joined: 05/03/2003 - 09:00

Although it sounds funny, dip small chicken pieces in plain yogurt, then cover with coating mixture of choice, bake at a little lower temp 300-325 until crispy.

Posted on: Tue, 01/06/2004 - 8:49am
Anonymous's picture
Anonymous (not verified)

Amy, I tried the chicken in italian dressing and corn flake crumbs tonight. It was delicious. My five year old (pickiest eater you could ever try to feed) decided to try it. He said, "it's not quite chicken wings, but it's just as good". High praise. Chicken wings is one of the very few foods he'll eat.

Posted on: Tue, 01/06/2004 - 9:31am
Going Nuts's picture
Offline
Joined: 10/04/2001 - 09:00

Anna Marie,
Your DS sounds too cute. That's a lot more enthusiastic praise than my kids ever give me!
I made this will Salmon tonight, but I bet it would work with chicken cutlets as well. Sprinkle the chicken/fish with some salt and pepper. Broil for a few minutes on each side (less time for chicken than for a thick piece of fish). Then brush with marinade, and broil again until brown and bubbling on top.
Marinade: 1 Tbsp. Dijon Mustard
2 Tbsps. Maple Syrup
2 Tbsps. Balsamic Vinegar
If making with chicken, brush chicken with a little olive oil first so it doesn't dry out.
Enjoy!
Amy

Posted on: Tue, 01/06/2004 - 11:24am
meleldredge's picture
Offline
Joined: 11/12/2003 - 09:00

Hi all,
What's a good Italian dressing? Or do you make your own from scratch. Is good season Italian safe for PA.
Also what is a good brand of BBQ sauce (safe for PA). We were using sweet Baby ray's BBQ until I say the post on it maybe not being so safe.
Any good idea's...
Thank you
Melissa

Posted on: Wed, 01/07/2004 - 6:45am
Anonymous's picture
Anonymous (not verified)

Amy, in the summer we picnic - a lot. When I was eating the chicken I thought it would be great cold. Put a few pieces in the fridge for the older boys when they came home from work -- and apparently, it is just as delicious cold. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Posted on: Wed, 01/07/2004 - 9:16am
Going Nuts's picture
Offline
Joined: 10/04/2001 - 09:00

I used Good Seasons all the time, and play around with using different vinegars so keep it interesting.
Glad everyone liked the chicken cold, Anna Marie! And if you think it's good on chicken cutlets, try it on bone-in chicken. Mmmmm....
Amy

Posted on: Wed, 01/07/2004 - 12:09pm
meleldredge's picture
Offline
Joined: 11/12/2003 - 09:00

Hi going nuts,
on the Good seasons we are talking about the one you make your self. The zesty Italian. Sorry I just wanted to double check.
Have your tried Apple cider Vinegar and Balsamic? thoughts are my favorite. What other vinegars do you use? I love to try new things.
thank you for all your wonderful help.
Melissa

Pages

Forum

Click on one of the categories below to see all forum topics.

Peanut Free Store

More Articles

Are you tired of serving fresh-cut fruits and veggies as a healthy snack? Sure, there's nothing wrong with these options, but they can get boring...

Are you craving cake? Perhaps there's an upcoming birthday...

In the United States, there are no lines of ice cream that are dedicated to being nut-free....

Molecular allergy component testing identifies the specific food or environmental proteins triggering a person’s allergic reactions. Component...

Fact 1: Over a third of food allergy reactions happen after the first known oral...