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re: TD.com Recipes and Recipe Book Thread
Posted on 12/12/12 at 11:50 am to accnodefense
Posted on 12/12/12 at 11:50 am to accnodefense
Martini Chicken - Mom's recipe
--------------------------------
4 Boneless Skinless chicken breasts
Flour for dredging
Salt & Pepper
1/4 Stick Butter/Margine
1/2 C Dry Vermouth
1/2 Lemon
Parsley
-Pound chicken breasts with a mallet to tenderize & thin.
-Dredge both sides in flour.
-Brown chicken in a skillet with 1/4 stick both margarine & butter. Season with salt & pepper.
-Cook on medium low heat until thoroughly cooked through
- approximately 30mins.
-Remove chicken from pan; keep warm.
-Turn oven on high.
-Add 1/2 cup dry vermouth (white), juice from 1/2 lemon and parsley toskillet.
-Stir drippings; pour over chicken.
--------------------------------
4 Boneless Skinless chicken breasts
Flour for dredging
Salt & Pepper
1/4 Stick Butter/Margine
1/2 C Dry Vermouth
1/2 Lemon
Parsley
-Pound chicken breasts with a mallet to tenderize & thin.
-Dredge both sides in flour.
-Brown chicken in a skillet with 1/4 stick both margarine & butter. Season with salt & pepper.
-Cook on medium low heat until thoroughly cooked through
- approximately 30mins.
-Remove chicken from pan; keep warm.
-Turn oven on high.
-Add 1/2 cup dry vermouth (white), juice from 1/2 lemon and parsley toskillet.
-Stir drippings; pour over chicken.
Posted on 12/23/12 at 7:29 pm to Kit De Luca
Chicken Taco Soup
Source: Kristy at Sweet Treats and More
Ingredients:
1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes with green chiles (you can use Rotel for heat if you prefer)
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless, chicken breasts, thawed.
Instructions:
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker (AKA crock pot). *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low.
NOTE: If not using a crock pot, simmer/cook on the stovetop for 20 minutes or until chicken is done and tender.
Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You're technically supposed to cook it on low for another 2 hours in the crock pot but you really don’t have to. I never do. It’s very forgiving. You can leave it in longer if you want too. Top with 4-blend Mexican shredded cheese. Enjoy!
Source: Kristy at Sweet Treats and More
Ingredients:
1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes with green chiles (you can use Rotel for heat if you prefer)
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless, chicken breasts, thawed.
Instructions:
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker (AKA crock pot). *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low.
NOTE: If not using a crock pot, simmer/cook on the stovetop for 20 minutes or until chicken is done and tender.
Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You're technically supposed to cook it on low for another 2 hours in the crock pot but you really don’t have to. I never do. It’s very forgiving. You can leave it in longer if you want too. Top with 4-blend Mexican shredded cheese. Enjoy!
This post was edited on 12/23/12 at 7:32 pm
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