MOCK CHICKEN
This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.
Provided by SILVERWOLF
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time P3DT15m
Yield 4
Number Of Ingredients 1
Steps:
- Leave tofu in original package and place in freezer for 72 hours.
- Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 3.6 g, Fat 7.4 g, Fiber 2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 11.9 mg
MOCK CHICKEN LEGS
When I was young, my mother made this recipe for us. Recently, I was going through her cookbook collection and found it. Now I make this tasty, fun appetizer for my own family and enjoy mixing the old memories with new ones. -Jeanne Herda, Burnsville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.
Nutrition Facts : Calories 240 calories, Fat 14g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
MUM'S " MOCK CHICKEN" DIP
Isn't it great when you eat something and it takes you back to being a child again! Well that's exactly what this dip does for me. My mum used to make this every time she threw a party or had people for drinks and nibbles. I would always have my own bowl and my own box of crackers and I would go off to some quiet spot and stuff my little face! I still love it now, so much so that I spoon it out of the pan while I'm cooking it (although I am trying to exercise more self control). This is such a quick and easy dip to make with stuff that you would normally have in the house, so a great standby for when people turn up unexpectedly. As for tasting like chicken? Well, I'll let you decide...but I was never convinced. Either way it tastes great!
Provided by Noo8820
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan. Add the diced onion and cook until they soften.
- Add the cheese and stir as it melts.
- Add the peeled, seeded and finely diced tomato along with the mixed herbs.
- Stir in the beaten egg and cook for a couple of minutes.
- Mix it all together and pour into a serving bowl.
- Serve warm (not hot) or at room temperature with Ritz or crackers of your choice.
- NB: You will need spoons with this; it's more of a dollop and spread dip than a dipping one!
Nutrition Facts : Calories 1257.8, Fat 103.2, SaturatedFat 63.9, Cholesterol 484.3, Sodium 1692, Carbohydrate 19.4, Fiber 4.1, Sugar 10.8, Protein 65.7
MY MOM'S MOCK CHICKEN LOAF
Growing up extremely poor in the Midwest, my immigrant mother became extremely creative in the kitchen. I don't know if this is a unique to her recipe, but I love it!
Provided by Phoenix Food Queen
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Drain the chicken noodle soup and save the noodles and chicken and combine with all ingredients except the cream of chicken soup.
- Form in to a loaf in a baking dish and top with cream of chicken soup and bake for 1 hour!
Nutrition Facts : Calories 272.4, Fat 12.9, SaturatedFat 3.3, Cholesterol 104.4, Sodium 951, Carbohydrate 19.4, Fiber 0.5, Sugar 0.8, Protein 18.4
MOM MOAK'S CHICKEN NOODLE SOUP
Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.
Provided by carolann moak
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
- Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.1 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 1067.3 mg, Sugar 9.5 g
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