• Top 10 Chicken Dinners 09

    From Dave Drum@1:18/200 to All on Tue Nov 28 18:33:25 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Flavorful Chicken Fajitas
    Categories: Poultry, Citrus, Herbs, Chilies, Vegetables
    Yield: 6 servings

    4 tb Canola oil, divided
    2 tb Lemon juice
    1 1/2 ts Seasoned salt
    1 1/2 ts Dried oregano
    1 1/2 ts Ground cumin
    1 ts Garlic powder
    1/2 ts Chilli spice mix
    1/2 ts Paprika
    1/2 ts Crushed red pepper flakes
    1 1/2 lb Skinned chicken; in thin
    - strips
    1/2 md Red bell pepper; julienned
    1/2 md Bell pepper; julienned
    4 Green onions; thin sliced
    1/2 c Chopped onion
    6 (8") flour tortillas;
    - warmed

    Shredded cheddar cheese
    Taco sauce
    Sliced red onions
    Sour cream

    In a large bowl, combine 2 tablespoons oil, lemon juice
    and seasonings; add the chicken. Turn to coat; cover.
    Refrigerate for 1-4 hours.

    In a large cast-iron or other heavy skillet, saute
    peppers and onions in remaining oil until crisp-tender.
    Remove and keep warm.

    Drain chicken, discarding marinade. In the same skillet,
    cook chicken over medium-high heat until no longer pink,
    5-6 minutes. Return pepper mixture to pan; heat through.

    Spoon filling down the center of tortillas; fold in
    half. Add toppings as desired, fold in half.

    Julie Sterchi, Campbellsville, Kentucky

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:2320/105 to All on Fri Mar 22 15:24:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grandmother's Southern Chicken 'n' Dumplings
    Categories: Poultry, Vegetables, Breads
    Yield: 10 Servings

    6 lb Chicken
    2 md Carrots; chopped
    2 Celery ribs; sliced
    1 lg Onion; sliced
    4 qt Water
    2 tb White vinegar
    2 ts Salt

    2 c A-P flour
    1 1/2 ts Salt
    1 lg Egg
    1/2 c Reserved chicken broth
    1/2 ts Pepper

    Place the chicken, carrots, celery and onion in a large
    Dutch oven or stockpot. Add water, vinegar and salt
    (adding more water, if necessary, to cover chicken).
    Bring to a boil. Reduce heat; cover and simmer until
    meat nearly falls from the bones. Remove chicken from
    broth; allow to cool. Strain broth, discarding
    vegetables and seasonings.

    Remove meat from bones; discard skin and bones. Cut meat
    into bite-sized pieces; set aside and keep warm. Set
    aside 1 cup broth; cool to lukewarm.

    To make dumplings, combine flour and salt. Make a well
    in flour; add egg. Gradually stir 1/4 cup reserved broth
    into egg, picking up flour as you go. Continue until
    flour is used up, adding additional broth as needed
    until dough is consistency of pie dough. Pour any
    remaining reserved broth back into stockpot.

    Turn dough onto a floured surface; knead in additional
    flour to make a stiff dough. Let dough rest for 15
    minutes. On a floured surface, roll out dough into a 17"
    square. Cut into 1" square pieces. Dust with additional
    flour; let dry for 30-60 minutes.

    Bring broth to a boil (you should have about 4 quarts).
    Drop dumplings into boiling broth. Reduce heat; cover
    and simmer until a toothpick inserted into center of a
    dumpling comes out clean (do not lift the cover while
    simmering), about 10 minutes. Stir in reserved chicken
    and the pepper.

    Cathy Carroll, Bossier City, Louisiana

    Makes: 10 servings (2-1/2 qt.)

    RECIPE FROM: https://www.tasteofhome.com

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