JUICY NO PEEK CHICKEN
made with 1 box Long Grain Wild Rice, original recipe Uncle Ben's in the ingredients and cook. Wouldn't let me add it in the ingredient list.
Provided by rosebud99
Categories Low Protein
Time 2h20m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 3
Steps:
- (You can add another can of water for moister rice.).
- Chicken breasts or tenders.
- In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and.
- one can of water. I always add the extra can of water because I like moist rice.
- Arrange the raw chicken on top of the rice mixture....
- Cover and seal with foil.......
- Bake at 350 degrees for 2 1/2 hours and "Don't Peek!".
NO PEEK CHICKEN
An easy, flavorful recipe. It calls for one whole cut-up chicken, but I use chicken breasts. Very good & gooey.
Provided by MadzMom
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix soups, water, and rice; set aside.
- Grease casserole and layer chicken on the bottom.
- Pour soup & rice mixture over chicken.
- Cover tightly with foil.
- Bake in 350°F for 2 hours.
- Most important: Don't peek!
Nutrition Facts : Calories 575.5, Fat 21.8, SaturatedFat 5.8, Cholesterol 101.2, Sodium 1737.6, Carbohydrate 55.4, Fiber 1.9, Sugar 2.6, Protein 36.8
CHICKEN BOG
I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
- Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
- Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.
Nutrition Facts : Calories 717.1 calories, Carbohydrate 29.2 g, Cholesterol 195 mg, Fat 42.7 g, Fiber 1.4 g, Protein 50.3 g, SaturatedFat 12.9 g, Sodium 2196.5 mg, Sugar 2 g
BOOYAH CHICKEN
I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!
Provided by Rayna Jordan
Categories World Cuisine Recipes European Belgian
Time 2h50m
Yield 12
Number Of Ingredients 24
Steps:
- Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
- Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
- Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.
Nutrition Facts : Calories 663.9 calories, Carbohydrate 28.1 g, Cholesterol 172.4 mg, Fat 35.4 g, Fiber 4.2 g, Protein 55.7 g, SaturatedFat 12.2 g, Sodium 794.3 mg, Sugar 5.6 g
PEEK-A-BOO CARAMILK COOKIES
So called, because there is a piece of caramilk bar hidden in the middle of each cookie. I've adapted the recipe from Canadian Living. The picture was taken while they were still warm.
Provided by Chef Dee
Categories Dessert
Time 10m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Melt the chocolate chips in the microwave.
- Beat butter with sugar, then beat in eggs.
- Add melted chocolate and vanilla.
- Beat.
- Whisk together the dry ingredients.
- Stir this by hand into the butter mixture.
- Cover and chill for 30 minutes.
- Break each Caramilk bar into squares.
- Roll dough into balls using 1 tablespoon of dough.
- Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
- Reshape into a nice circle and press down slightly.
- Bake on sprayed pans@ 375° for 10 minutes.
Nutrition Facts : Calories 114.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 26.3, Sodium 109.5, Carbohydrate 14.8, Fiber 0.6, Sugar 7.5, Protein 1.6
PEEK-A-BOO CAKES
This is a recipe I got out of a Pillsbury bake-off recipe book. I haven't tried it yet, but the picture in the book looks divine! If you use self rising flour, reduce baking soda to 1/4 teaspoon and omit salt. EDIT: I tried this recipe and thought it was quite good. They don't rise very much, and I'd suggest using less of the butter/brown sugar/water mixture, because it overflows out of the tins while it's baking. Maybe cut it in half (1/8 cup butter, 1/4 cup brown sugar and 1/2 tablespoon water).
Provided by Schnookie Wookums
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cakes:.
- Preheat oven to 350 degrees F.
- Heavily grease 12 muffin cups with soft butter.
- Put 3-5 walnut halves in each cup.
- Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
- Cook 1 minute over low heat.
- Place tablespoonful into each muffin cup.
- In bowl, combine flour, baking soda, salt and cocoa, then set aside.
- In small bowl, cream butter.
- Gradually add sugar; cream at high speed until light and fluffy.
- At medium speed blend in egg and vanilla.
- At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
- Fill muffin cups half full.
- Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
- Invert immediately onto rack.
- Frost sides.
- Icing:.
- While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
- Cook over boiling water until spreading consistency (about 10 minutes).
- Blend in butter.
- Keep icing hot while frosting cupcakes.
Nutrition Facts : Calories 333.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 43.4, Sodium 232.7, Carbohydrate 41.1, Fiber 2.1, Sugar 30.1, Protein 4.6
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