Good Recipes?

Question

I am babysitting this kid again and he loves to bake. The thing is I have no ideas for some recipes to make. Any suggestions are welcome but please make them simple and easy yet fun so this kid can make them. Also does anyone know some recipes web sites?

Answer 1

go to betty crocker web site, even section for kids. Of course rice krispie squares always work

Answer 2

The little ones in Sweden like to make these chocolate sweets. There are several recipes. These are easy to make:

100 grams (3.527 Ounces, 0.2205 Pound) butter
1 dl (100 ml) sugar
1 tablespoon (15 ml) vanilla sugar
3 tablespoons (45 ml) cocoa powder
3 dl (300 ml) rolled oats
3 tablespoons (45 ml) cold strong coffee

coco flakes or something else for garnish

1. Melt butter and simmer for a couple of minutes
2. Mix sugar, vanilla sugar, cacao powder, rolled oats, coffee and finally the butter
3. Place the batter in the refrigerator to cool
4. Then shape batter into 30 small balls
5. Roll them in coco flakes for example

Answer 3

Fudge Muffins
Ingredients:
1 cup butter
4 squares semi-sweet chocolate
4 eggs
1 1/2 cup sugar
1 cup flour, sifted
1 tsp, vanilla
2 cups walnuts, or any nuts you prefer


Directions:

Preheat oven to 325. In a medium saucepan, over medium heat, melt butter and the chocolate; stirring occasionally until smooth. Remove from heat and cool until just warm. Add remaining ingredients, except nuts and mix well. Stir in nuts last. Pour into paper lined cups about half full. Cook about 20 minutes.

Answer 4

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 5

rice krispie treats in the microwave. in a medium size micorwave bowl, add a few tablespoons of butter and fill the bowl 2/3's of the way with marshmallows. microwave for about 1 minute and stir. put back in microwave again until the marshmallows are melted. then add the rice krispies and mix to your liking.

another recipe my son came up with was to melt some chocolate add peanut butter to a plastic spoon dip in chocolate and put into freezer.

or try making a smoothie. put a banana in a blender with other fruits and add milk or orange juice then blend.

Answer 6

Fruit Cobbler

Preheat oven at 350°F
2-3 cups of any of these fruits: peaches, apricots, cherries, berries, apples, pineapple, plums, rhubarb, or a combination of any of these fruits (you can use canned fruit)
Heat the fruit in a pan at medium to medium high and bring it to a boil (you may need to add ¼ cup water to non-pulpy, hard fruits like apples or rhubarb)
Sweeten to taste with sugar
Mix together:
1 cup flour
¾ cup sugar
¾ cup milk (you can use plain non-dairy creamer like Mocha Mix)
1½ teaspoon baking powder
½ teaspoon salt
Mix batter ingredients together
Melt:
¼ cup butter or margarine (I recommend butter and you can add less than ¼ cup)
in a pan that is 8x8x2 - 9x9x2 inches by placing butter/margarine in pan then placing it into the oven. Pour the batter into the pan over the butter/margarine. Pour the hot fruit over the top of the batter. You can sprinkle the unbaked cobbler lightly with spices. Bake for ½ hour or 45 minutes for a more golden crust. Serve with cream, ice-cream, or plain.

Peanut Butter Cupcakes

Preheat oven at 350°F
Have all of the ingredients at about 70°F (room temperature)
Beat until soft
⅓ cup butter
Add gradually:
1 cup packed brown sugar
Beat until the sugar and butter are light and fluffy. Beat in and blend well in a separate bowl:
½ cup peanut butter
Combined and beat until the batter turns light colored:
2 eggs
½ packed brown sugar
1 teaspoon vanilla
Sift before measuring:
2 cups all-purpose flour
Resift with:
½ teaspoon salt
2 teaspoons double-acting baking powder
Beat the egg mixture into the butter mixture. Add the sifted ingredients in 3 parts alternating with:
¾ cup milk

Pour the batter into muffin tins with or without cupcake papers in the bottom. Bake for 25 minutes. You can put maple icing on them or leave them plain.

Maple Icing

Sift:
2 cups confectioner’s sugar
Add and blend:
1 tablespoon butter
¼ teaspoon salt
½ teaspoon vanilla
Add and beat to a good consistency for spreading:
Maple syrup

One-Egg Cake

Pre-heat oven at 375°F
Have all of the ingredients at about 70°F (room temperature)
1 ¾ cups sifted all-purpose flour
1 ¼ cups sugar
2 ½ teaspoons double-acting baking powder
1 teaspoon salt
Add and mix for 2 minutes at medium speed, scraping the bowl constantly:
1 egg
1/3 cup milk
1 teaspoon vanilla

Pour batter into greased pans and bake it for about 25 minutes. Take the cake out of the oven and let it cool. Put you’re favorite icing to top of your cake.

Zucchini Cake

Preheat oven at 350°F
Beat until frothy:
2 eggs
1 cup sugar
Gradually beat in:
⅔ cup oil (olive oil works)
Add:
1 ¼ cups all-purpose flour (whole wheat flour works)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
Stir in:
1 cup of grated carrot
1 cup of grated zucchini, drained
½ cup chopped nuts

Pour into a greased 9-inch square baking pan. Bake for 35-45 minutes or until the top springs back lightly when touched. If desired, spread cream cheese icing onto the cake.

Cream Cheese Frosting

I’ve have never made this recipe before, but it’s recommended for the Zucchini Cake.

In a small bowl beat together until smooth:
1 3-oz package of cream cheese, softened
3 tablespoons of margarine
1 tablespoon vanilla
2 cups powdered sugar

Spiced Pumpkin Chocolate-chip Cookies

Preheat oven at 350°F
1 regular sized box of super moist spice cake mix
15oz can of pumpkin
½ bag of a regular sized bag of chocolate chips

Mix together all of the ingredients. Put a teaspoon of batter onto a non-greased cookie sheet (they can be paced close together because they don’t spread much). Bake for exactly 18 minutes.
ENJOY!

Chocolate-chip Drop Cookies

Preheat oven to 375°F
Cream:
½ cup butter
Add gradually and beat until creamy:
½ cup brown sugar
½ cup white sugar
Beat in:
1 egg
½ teaspoon vanilla
Sift and stir in:
1 cup plus 2 tablespoons sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
Stir in:
½ cup chopped nut meats
½ semisweet chocolate chips

Drop the batter from a teaspoon onto a greased cookie sheet with plenty of room. Bake for 10 minutes.

Drop Butter Wafers

Preheat oven at 375°F
Cream until light:
½ cup butter
½ cup sugar
Beat in:
1 egg
1 teaspoon vanilla
¼ teaspoon grated lemon peel
Add:
¾ cup cake flour (all-purpose flour works)
1 ½ teaspoons of poppy seeds or orange rind)

Drop the cookies from a teaspoon onto a greased cookie sheet with plenty of space. Bake for seven minutes

Peanut Butter Cookies

Preheat oven to 375°F
Beat until soft:
½ cup butter or shortening
Add gradually and blend until creamy:
½ cup firmly packed brown sugar
½ granulated sugar (I use white sugar)
Beat in:
1 egg
1 cup peanut butter
½ teaspoon baking soda
½ teaspoon vanilla
Sift before measuring and add:
1-1½ cups all-purpose flour

Roll the dough into small balls. Place them on a greased cookie sheet. Press flat with a fork. Bake the cookies for 10-12 minutes.

Corn Bread, Muffins, or Sticks

Preheat oven at 425°F
Have all the ingredients at about 70°F (room temperature)
Grease the pan with butter and put it into the oven until it is sizzling hot.
Sift together:
¾ cup sifted all-purpose flour
2 ½ teaspoon double-acting baking powder
1-2 tablespoons sugar
¾ teaspoon salt
Add:
1 ¼ yellow or white stone-ground cornmeal
Beat in a separate bowl:
1 egg
Beat into it:
2-3 tablespoons melted butter
1 cup milk

Combined all of the ingredients with a few rapid strokes. Pour the batter into the hot pan. Bake corn bread sticks for fifteen minutes and corn bread or muffins for 20-25 minutes. For skillet cornbread, pour the batter into a 10-inch skillet. Cover the skillet with foil and bake for a half hour.

Answer 7

www.dianasdesserts.com

Answer 8

Carrot and Yogurt Dip



1 pound carrots, shredded
12 ounces of natural yogurt
1 clove of garlic, mashed
3 tablespoons olive oil
juice of half a lemon lemon
1 teaspoon salt

Wash, peel, and grate carrots. Add garlic, oil, lemon juice, and salt to yogurt and stir. Then add carrot and mix well. Serve as a dip with pita bread, crackers, or veggies. This makes a great-tasting and healthy dip. So easy!



Easy Hummus



1 onion, chopped
4 large cloves of garlic, minced
2 carrots, chopped
3 tablespoons olive oil
1 can garbanzo beans (chick peas)
Juice of 1 small lemon
4 tablespoons tahini (sesame paste)
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional)

Stir fry garlic, onions, and carrots in olive oil until tender. Add to blender and blend 1-2 minutes. Add lemon juice, soy sauce, spices and sesame paste and blend again.

Drain chick peas, but keep liquid. Add chickpeas a few spoonsful at a time until fully blended. Add reserved liquid if hummus gets too thick.

Serve this dip hot or cold with pita bread and raw veggies for dipping.



Olive Dip



1 carton extra thick double cream
1 jar olives, pitted (black or green
salt and pepper to taste
lemon juice

Chop olives to make olive paste, then add to cream and stir until smooth. Add salt and pepper (freshly ground black pepper is perfect) and a little lemon juice to taste.

You can use lowfat yogurt or thick Greek yogurt in place of the cream for a low-cal version of this dip.

Serve chilled with bread sticks or crackers.

Yogurt and Sun Dried Tomato Dip

1 container Greek yogurt or sour cream
2 tablespoons sun-dried tomato paste
pita bread

Add paste to yogurt or sour cream and stir. Cut pita bread into triangles and toast in oven until crispy.
Serve this dip cold with pita crisps.



Breakfast Egg Recipes
There's nothing like eggs for breakfast! Try these "egg-septional" recipes.

Breakfast Mess

4-5 large baking potatoes
1 pound ground sausage
10-12 eggs
1 green bell pepper (diced)
Salt
Pepper
Tortillas (optional)
Salsa (optional)


Cut potatoes into small chunks and boil in water until soft enough to pierce with fork. Drain.

Brown sausage in a large skillet with diced green bell peppers until sausage is completely browned. Add potatoes to skillet and cook until potatoes are starting to brown a little.

Break eggs into large bowl and whisk. Pour into skillet with sausage and potatoes. Stir until eggs are no longer wet (like scrambled eggs).

Serve piping hot. Can be wrapped in tortillas with salsa.

Serves 5-6 hungry campers.

*Thanks to Ginger for sending in this recipe. This is a favorite at her house. She started making it while camping, because you only need to boil water and use a LARGE skillet!


Scrambled Eggs and Potatoes

4 eggs
2 medium potatoes
2 tablespoons pure olive oil (not extra virgin)
salt and pepper to taste


Wash potatoes and then carefully peel them. Next rinse the potatoes. Cut into 2 inch long strips (like French fries).

Then heat oil in fry pan and fry potatoes until golden brown. Crack eggs in a bowl (make sure there is no egg shell). Scramble eggs and pour into fry pan. Use a spatula to continue scrambling eggs in fry pan mixing them in with the potatoes until well cooked.

Add a dash or two of salt and pepper at the end. Serve while hot on a large plate or platter. Add some ketchup if you like. This is so easy to make and tastes delicious.


Fruity Omelet


2 eggs
1 tablespoon milk
1 tablespoon oil
salt and pepper to taste
2 tablespoons vanilla yogurt
1/3 cup fruit
1 tablespoon brown sugar

Combine eggs, milk, salt and pepper in a large bowl. Beat with a fork but don't make it frothy. Heat oil on medium heat in a flared omelet pan. To test the heat, pour a drop of egg mixture to make sure it sizzles. Lift the skillet and tilt around to coat the skillet. Pour egg mixture and cook until edges are golden brown. Use spatula to separate omelet into quarters and turn one quarter at a time. Cook on other side until golden.


Drop a spoonful of yogurt and some fruit (strawberries,blueberries, peaches,or any fruit you like) in the center of each omelet quarter. Sprinkle with brown sugar.



This is one of my family's all-time favorite easy breakfast egg recipes. You can use just about any leftovers to make up your own "poor boy" meal.


Poor Boy


6 eggs
2 tablespoons milk
salt and pepper to taste
1 large baked potato, diced
1 small green bell pepper, diced
1 cup cooked ham, diced
1/2 cup cheddar cheese, shredded


Beat eggs and stir in milk. Add salt and pepper, potato, bell pepper, and ham cubes. Pour into a skillet and cook over medium heat until eggs start to set. Then add egg mixture and cook until the egg cooks on the bottom. Use a spatula to lift the eggs and let the uncooked mixture pour underneath and cook for a few minutes longer until eggs are fully cooked.


Cover with shredded cheese. Serve with ketchup or Louisiana hot sauce.

Cottage Scrambled Eggs

4 eggs, beaten
1/4 cup milk
1/4 cup cottage cheese
salt and pepper to taste
1 tablespoon oil


Beat eggs together in a small bowl. Add milk, salt and pepper, and cottage cheese and stir. Pour oil in a large skillet, then add the egg mixture. Let cook for a few minutes, then use a spatula to lift and stir constantly until well cooked. Make sure you don't burn the cottage cheese.




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Warming Tip: To keep French toast, waffles, and pancakes warm until you serve them, put them in a casserole dish or in an "oven safe" plate and place them in a 300F degree oven until breakfast is served.
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Breakfast Tacos
4 eggs
1/4 cup sour cream
4 flour tortillas
1/2 cup cheddar cheese, shredded
4 strips bacon
mild picante sauce


Fry bacon in a skillet. Drain on paper towel, then crumble and set aside. Save bacon drippings. Beat eggs together in a small bowl. Add sour cream and salt and pepper to taste. Pour egg mixture into skillet and cook for a few minutes, then stir with a spatula and cook more until well cooked. Place scrambled eggs in the middle of the tortilla. Top with crumbled bacon, cheese, sour cream, and picante sauce. Fold over and seal with a little sour cream.

More Breakfast Recipes

French toast really was invented by French peasants who found a way to reuse their stale bread by dipping it in a delicious egg mixture and frying on a skillet. You can make old bread tasty or use fresh bread for an even tastier breakfast.

Crispy French Toast


6 bread slices
1/2 cup milk
2 eggs, beaten
1/4 teaspoon sugar
1/4 teaspoon cinnamon
1 tablespoon oil


Beat eggs. Add milk, sugar, and cinnamon and mix together. Use a fork to dip each bread slice into the mixture one at a time. The key here is to dip it in the mixture long enough to soak well, but not too long so you avoid it breaking apart.


Cook bread on a hot griddle or skillet over medium heat for 2 to 3 minutes on each side. Use a potato masher to gently press down so your French toast is crispy and golden in the center without burning the crust.


Serves 3.


Suggested toppings: pure maple syrup, powdered sugar, creamed honey, cream cheese.

Easy Chocolate Waffles

3 cups flour
1/2 tablespoon salt
2 tablespoons baking powder
2/3 cup cocoa powder
2/3 cup sugar
4 eggs
3 1/2 cups milk
1 cup oil


In a large bowl mix together dry ingredients and set aside. Then slightly beat the eggs and mix together with the milk and oil in a separate bowl. Add to the dry ingredients and mix together but make sure you don't overmix.


Pour approximately 1 cup at a time into a waffle iron and cook according to directions. Serve with fresh fruit and pure maple syrup.


Serves 6.


Healthy Pancakes


1 cup whole wheat flour
1 cup buckwheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
2 cups soy milk
2 eggs, beaten
1/4 cup oil


Mix together dry inredients in a large bowl. In a separate bowl beat the eggs and add oil and soy milk. Then add the egg mixture to the flour mixture and stir just enough to get rid of most of the lumps.


Pour a large spoonful per pancake onto a greased griddle or skillet. Cook until pancakes get bubbles on top and edges are slightly browned, approximately 2 to 3 minutes. Then flip and cook another 2 to 3 minutes until golden brown.

Serve with creamed honey and a bowl of fresh fruit.





Breakfast Sandwiches
Fried Egg Sandwich

2 eggs
2 tablespoons oil
4 slices of toast
ketchup


Toast the bread and set aside. Fry eggs (kids make sure an adult supervises or does this for you). For quick and easy frying, turn eggs over "sunny side up." Slide eggs onto toast and cover with lots of ketchup.


Australian kids eat this quick and easy toast recipe for a typical Aussie kid breakfast. Try them and you'll see why.

Down Under Toast


4 slices of toast
1 can baked beans
or
1 can spaghetti


Serve toast open face with heaps of baked beans or cold spaghetti on top.

Granola


2 cups rolled oats
1/2 cup slivered almonds
1/2 cup sunflower seeds
1/2 cup coconut
1/4 cup raisins 1/2 cup honey
1/2 cup oil


Mix together oats, almonds, sunflower seed, and coconut in a bowl. In a separate bowl mix the honey and oil together and then pour onto oat mixture and stir well. Spread onto a greased baking pan and cook on low heat (300F degrees) for 20 to 30 minutes, or until browned. When it's golden, pour into another bowl and add raisins.


Makes a great breakfast cereal as well as a nice snack to munch on.

Easy Lunch Recipes
For Kids




Grilled Bullseye

2 eggs
2 pieces of bread
1 slice cheese
Butter

Cut a hole in the center of each piece of bread using a glass, glass jar, or cookie cutter. Butter the pan. Turn stove on Low at first then move to Medium once eggs are in.

Place both pieces of bread on the pan. Crack each egg and drop one into each hole in the center of the bread. Cook egg to your liking, take two peices of bread off pan and let cool. Put cheese slice in-between slices of bread. Place in microwave for 30 seconds or under the grill to melt cheese.

*This recipe was sent in by Nic.

BLC (Bacon, Lettuce, Ceasar) Sandwich

Multigrain bread, sandwich sliced
Lettuce, shredded
Cheese slices (American, Swiss, or your favorite)
Ceasar salad dressing
Pepper to taste
Bacon strips


Toast bread. Top with cheese slices and melt cheese in toaster oven. In a small bowl, add dressing to lettuce and toss. Smother salad over cheese and lightly pepper. Cook bacon in microwave or frypan and place strips over salad. Add some pickles or olives if you like. Place toasted bread on top to make a delicious lunch that kids will enjoy!

*Recipe sent in by Kayla.


Robin Hood Wrap

1 package tortillas
Cold cuts, sliced from the deli (ham and turkey)
American cheese
Swiss cheese
Chopped vegies (lettuce, cucumbers, pickles, olives)
Mustard and mayonaise

Lay a tortilla out flat and spread with mayonaise, then mustard. Then layer with a slice of ham and a slice of turkey. Next add a slice of American chesse and a slice of Swiss cheese. Add lettuce, olives, cucumbers, and pickles. Roll up your wrap and cut into round bite-sized pieces. Pack in an airtight container. Simple to make and great for school lunches!

*Recipe sent in by Chelsey F.

Mashed Hot 'Tater Dog

1 hot dog bun per person, toasted
1 hot dog per person, heated
prepared instant mashed potatoes
1 package frozen peas and carrots, cooked
salt and pepper to taste

Toast buns, heat hot dogs, and cover hot dog with mashed potatoes, peas and carrots. Add ketchup if you like. A healthy twist to the old hot dog.

*Submitted by Kristina.





Ned's PBJ Sandwich


peanut butter
grape jelly
2 slices bread


Mix peanut butter and jelly together in a bowl until completely blended (should be an icky gray color). Spread on sandwich bread. It doesn't look that pretty, but it sure tastes GREAT (trust me).

Avocado Sandwich

1 avocado
juice of 1/2 lemon
1 tablespoon oil
1 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 slice American cheese
2 slices bread


Mash the avocado in a bowl. Add lemon juice, oil, garlic salt, salt, and pepper. Stir together. Spread over sandwich bread and top with a slice of American cheese.



Ham and Cheese Sandwich

1 slice sandwich ham
mustard or mayonaise
1 slice American cheese
1 slice bread


Put ham on sandwich bread. Spread with mustard or mayonaise. Take a slice of American cheese and cut out a simple shape such as a heart or star. Put cheese slice on top of ham slice. Kids love this simple open faced sandwich.

California Roll Up


1 whole wheat flour tortilla
4 slices deli shaved turkey breast
1 slice mozzarella cheese
4 thin slices cucumber
4 slices avocado
alfalfa sprouts

Layer tortilla with turkey breast, cheese, cucumber and avocado slices, and a handful of sprouts. Roll it up and slice in half. Wrap tightly in plastic wrap. Perfect for school lunches.

Tofu Burgers

1/2 block firm tofu
2 cups oats
1 tablespoon soy sauce
2 tablespoons oil
whole wheat buns


Cut up 1/2 tofu block into small cubes. Then mash the tofu with your hands and place in a large bowl. Add oats and soy sauce. Mix together well using your hands. Make tofu burger patties with your hands. Fry in oil until golden and crispy.


Drain on paper towels. Serve on a whole wheat bun with ketchup, lettuce, and any other burger toppings you like. Kids will love these healthy burgers.


Serves 4.

Toasted Cucumber and Ham Sandwich


1 bagel
1 cucumber
3 slices of ham
Mustard
Salt
Butter
Cheese


Carefully cut the bagel in half. Then cut the cucumber into four or more slices(as many as you like). Toast the bagel. Then spread the butter onto the bageland add the slices of cucumber. Next add the salt and a slice of ham. Then addthe mustard. Add a piece of ham. Then add the cheese.


Hamurger with the Works


1 pound ground beef
1/2 onion, minced
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
4 eggs
4 slices American cheese
hamburger buns


In a bowl mix together ground beef, onion, garlic salt, salt, and pepper. Make patties, fry, and drain on paper towel. Fry eggs. Top burger with fried egg, cheese, tomatoes, lettuce, and your favorite burger toppings.


Serves 4.

Tuna Tacos


1 large can of tuna
2 tablespoons cole slaw dressing
1 package cole slaw mix
12 flour tortillas

In a medium bowl mix the tuna, cole slaw mix and cole slaw dressing. Spoon into flour tortillas. Serve with corn chips and salsa.


Crispy Bacon Tortilla

one tortilla
4 pieces of bacon
4 slices of American cheese


Cook 4 pieces of bacon in microwave (or in frypan - kids, have parents fry for you). Put the tortilla on a plate and add cheese. Put in microwave for 20 secounds to melt. Then put bacon on the chese and roll your tortilla up. Add salsa, avocado, or sour cream.

If you've got your own unique and cool burger recipes, sandwich recipes, or any other easy lunch recipes,
then please send them in.

Chicken Recipes




Thai Chicken and Coconut Cream

1 pound chicken breast fillets
2 tablespoons vegetable oil
1 onion, finely chopped
1/2 cup fresh basil, chopped
2 tablespoons fish sauce
1 teaspoon sugar
1 cup coconut cream

Cut chicken into 1/2 inch strips. Heat oil in wok or frypan. Add Onion and stir fry until soft. Then add chicken strips and stir fry until chicken is cooked, about 2 to 3 minutes.

Next add basil, fish sauce, and sugar, stir fry for 1 mintue. Finally, add coconut cream and stir until mixture is heated. Serve with Jasmine white rice. (Optional: for the brave, add a few chopped red chillies:).

Chicken and Bow Tie Pasta

1 package bow tie pasta
1 tablespoon olive oil
2 large chicken breast fillets, chopped
3/4 cup chicken stock
1/2 cup cream
1 tablespoon corn starch
1/4 teaspoon lemon rind, grated
1/4 cup lemon juice
1/4 teaspoon sugar
1 tablespoon soy sauce
1 clove of garlic
4 sprigs of parsley, finely chopped

Bring water to boil in large stock pot. Cook pasta according to package instructions until al dente. Drain and set aside.

Heat oil in large pan or wok. Add chicken in small batches, stir frying quickly until tender. Remove from pan.

In a small bowl mix together chicken stock, cream, lemon rind and juice, sugar, soy sauce. Stir then add corn starch and stir more. Add minced garlic to pan, stir, then add mixture. Bring to a boil, then reduce heat, stirring constantly. Continue stirring until thickens.

Next add chicken and pasta back into pan and stir. Add parsley and mix together. Remove from pan and serve while hot.


Orange Chicken Bake

3 pounds chicken pieces
6 potatoes
2 oranges, sliced
1/3 cup orange juice
3 California leeks
1/2 cup chicken stock
3-4 sprigs of fresh rosemary
olive oil
salt and pepper to taste

Rinse chicken pieces and pat dry. Peel potatoes and cut into quarters. Chop off end of leeks and cut in half lengthwise. Place potatoes and leeks in the bottom of a large baking dish and season with salt and pepper to taste. Next place orange slices on top of vegetables, then place chicken pieces on top. Drizzle with olive oil and season chicken with salt and pepper. Place fresh rosemary on top (or crush 2 teaspoons of dried rosemary over chicken). Pour orange juice and chicken stock over chicken.

Bake at 360F degrees (180C) for 1 hour 15 minutes. Serve in baking dish with French bread or wild rice and a salad.


Buffalo Chicken Pizza

1 Pilsbury canned pizza dough
2 boneless/Skinless chicken breasts (medium)
2 Cups shredded mozzarella cheese
Hot Sauce (or bbq sauce)
2 tablespoons extra virgin olive oil
Blue dheese dressing

Clean and chop the chicken into cubes and marinate in hot sauce or bbq sauce (use as much as you like). Pour oil into a skillet on medium heat. When oil is hot add your chicken and cook until done.

While chicken is cooking bake your pizza crust in the oven and follow package instructions (8 minutes at 400F degrees).

When chicken is done and pizza crust is ready top pizza with mozzarella cheese and cooked chicken, then sprinkle with additional sauce. Put pizza back in the oven for an additional 4 minutes to cook melt the cheese and finish browning the crust.

Serve with a small cup of blue cheese dressing on the side for dipping.

*This recipe is courtesy of Melissa.

Chicken and Gravy

2 tablespoons butter
1 tablespoon oil
8 frozen boneless, skinless chicken tenderloins
1 can cream of chicken soup
1 can cream of mushroom soup
2 teaspoons Worcestershire sauce
½ tsp garlic powder or 2 cloves of garlic
2 teaspoons rosemary
1 cup dry sherry wine (optional)

Melt butter, oil, and a little of the measured sherry in pan. Cook chicken just so the outside is white. Combine all remaining ingredients. Let simmer 15-20 minutes on medium low heat.

*This delicious chicken recipe was contributed by Chelsy.


Chinese Chicken Wings

2 pounds chicken wings
2 tablespoons Hoi Sin sauce
2 tablespoons soy sauce
1/3 cup ketchup
1 clove garlic, minced
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Rinse chicken wings and pat dry with paper towel. Tuck the wing tips underneath.

In a large bowl, mix together remaining ingredients. Add wings to bowl and stir so wings are covered with sauce. Cover with plastic wrap and store in refrigerator for at least 2 hours (or overnight for extra flavor).

Place chicken wings on greased grill pan and grill on medium heat for about 6-8 minutes on each side. Brush on extra sauce during grilling.

These wings make a tasty appetizer and can be served hot or cold.


Crispy Fried Chicken

12 chicken legs (drumsticks)
1/3 cup cornflakes cereal, crushed
1 1/2 cups flour
1 teaspoon onion salt
1 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper


Combine cornflakes, flour, and seasoning in a bowl. Rinse chicken in cold water and dip each drumstick into the flour mixture.

Heat cooking oil in a deep frypan. Using tongs, carefully place chicken in frypan and cook over medium high heat for about 15 minutes, or until golden, crispy and thoroughly cooked.

Using tongs, remove chicken from frypan and drain on paper towels.

Serve hot or cold. This fried chicken is easy to eat and great for picnics.

Southern Grilled Chicken with a Punch

12 chicken pieces (drumsticks work well for kids)
1/2 cup buttermilk
2 cloves of garlic, minced
1 teaspoon cumin
1/4 teaspoon cayenne
salt and pepper to taste

Trim fat from chicken. In a bowl, combine ingredients. Place chicken in a dish and pour mixture over chicken. Cover and refrigerate overnight (or for at least 3 hours). Stir and turn a few times.

Drain the chicken and place chicken on hot grill for 20-30 minutes, turning a few times. Chicken should be tender with no pink remaining.