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Full Online Book HomeLearning KitchenPoultry - Chicken - Hawiian Haystacks
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Poultry - Chicken -  Hawiian Haystacks Post by :michelsfbrian Category :Learning Kitchen Author :Unknown Date :March 2012 Read :755

Click below to download : Poultry - Chicken - Hawiian Haystacks (Format : PDF)

Poultry - Chicken - Hawiian Haystacks

4 boneless skinless chicken breast halves, cooked
2 cubes butter or margarine
1 cup flour
2 (10 1/2 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
white rice
Chinese crunchy chow mien noodles
Pieces of cut up chicken (cool)
chicken gravy (hot)
chopped tomatoes
green onions, chopped
chopped celery
pineapple (crushed or chunks)
grated cheese of choice
more chicken gravy
sliced almonds

Melt butter; add flour, mixing until smooth. Add chicken broth and cream of chicken soup. Cook and stir until thick and bubbly.

In separate bowls, place chicken, gravy and the remaining ingredients.

The above ingredients in quantities determined by your imagination, budget and spirit of adventure, should be piled by each person on his own plate. The easiest method is to pass the bowls around in order.

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Poultry - Chicken -  Herb Roasted Chicken By Mona M Poultry - Chicken - Herb Roasted Chicken By Mona M

Poultry - Chicken -  Herb Roasted Chicken By Mona M
1 large whole chicken (4 pounds) 1 clove garlic, minced 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano or marjoram 1/4 teaspoon freshly ground pepper 1/2 teaspoon salt 1 tablespoon olive oil Preheat oven to 375 degrees. Rinse chicken inside and out with cold water. Remove pockets of fat just inside chest cavity. Pat dry. Blend garlic, rosemary, thyme, oregano, pepper, salt, and olive oil to make an herb paste. Rub herb paste over chicken and under skin. Roast, breast side up, 20 minutes. Turn and roast another 20 minutes. Turn again

Poultry - Chicken -  Hawaiian Madarin Chicken Poultry - Chicken - Hawaiian Madarin Chicken

Poultry - Chicken -  Hawaiian Madarin Chicken
1/2 cup barbecue sauce 1/2 cup orange juice 1/4 cup brown sugar, packed 2 tablespoons oil 2 tablespoons flour or cornstarch 1/4 teaspoon salt 4 cups cooked chicken, cut up 1 (20 oz) can Pineapple chunks, or crushed pineapple, drained 1/2 cup water chestnuts, sliced 1 teaspoon candied ginger, chopped Macadamia nuts or almond pieces Cooked rice Combine barbecue sauce, orange juice, brown sugar, oil, flour and salt, mix well. Cook, stirring, until mixture comes to a boil and thickens slightly. Add chicken, pineapple, water chestnuts and ginger. Cover and simmer 10 minutes. Sprinkle with nuts and serve over rice. Serves