CHICKEN NOODLE SOUP
Provided by Anne Burrell
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.
- While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
- After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
- Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!
ANN'S CHICKEN
This is quick, easy and tasty. Ann (my sis) likes it because she can enjoy it and not worry about lactose. It's also good cold for a picnic.
Provided by CCLady
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Blend mustard and sour cream thoroughly.
- Brush mixture on chicken.
- Roll in bread crumbs.
- Line 13"x9" pan with non-stick foil.
- Place chicken on foil.
- Bake at 425º 40-45 minutes or till chicken is cooked through.
Nutrition Facts : Calories 702.8, Fat 37.2, SaturatedFat 13, Cholesterol 193.1, Sodium 448, Carbohydrate 27.6, Fiber 1.6, Sugar 2.3, Protein 60.7
RUTH ANN'S FRIED CHICKEN
Don't be afraid. Just be prepared: long sleeves, apron, potholders, a long-handled turning fork and a quick jump out of the way when the chicken pops. And pop it will. If it doesn't, the oil isn't hot enough. And if the oil isn't hot enough, the chicken will be greasy. When properly fried, the chicken will be perfectly crisp and you will have more oil than you started with (rendered chicken fat).
Provided by nina6876
Categories Chicken Breast
Time 11h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim chicken of excess fat. Put in large bowl, add salt and cover with buttermilk. Chill overnight or for at least 4 hours.
- Drain chicken in a colander.
- Put flour and seasonings (feel free to add other herbs to the mix. Ruth Ann was a purest, but didn't object to a little dried thyme or cayenne on occasion.) in a large paper or plastic bag. Add chicken and shake.
- Choose a skillet at least 12 inches in diameter and 3 inches deep, that can be covered. Add enough oil, or oil and lard, or lard and butter, or oil and butter, to come to a depth of about 1/2 inch. Turn heat to medium-high. Be aware that butter burns faster than oil or lard, but it adds indescribable flavor. High quality lard is hard to find. Crisco may be substituted. If you are using butter, skim any foam as it rises to the top.
- When oil is hot (a pinch of flour will sizzle) raise heat to high. Slowly add chicken pieces (if you add them all at once, tempurature will plummet and chicken will be greasy). Cover skillet and reduce heat to medium high, and cook for 7 minutes. Repeat with remaining chicken until all is fried.
- Uncover skillet, turn chicken and continue to cook, uncovered for another 7 minutes. Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden rown.
- Remove chicken from skillet and drain on paper towels. Serve hot, warm or at room temperature. Refrigerating makes fried chicken soggy, but if you do have leftovers, soggy fried chicken makes a great addition to a green salad, just remove skin, slice and toss with a simple vinegrette, mandarin orange slices and toasted almonds.
Nutrition Facts : Calories 1240, Fat 64.1, SaturatedFat 18.9, Cholesterol 367.6, Sodium 4085.7, Carbohydrate 60.3, Fiber 1.9, Sugar 12.1, Protein 98.8
ANN'S CHICKEN ORIENTAL
Make and share this Ann's Chicken Oriental recipe from Food.com.
Provided by Rob Reff
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place one cut up fryer or 4 breasts in a casserole.
- Combine All other Ingredients.
- Pour sauce over chicken.
- Place in 350 degree Oven.
- After 1 hour turn chicken.
- Back another 30-45 minutes.
- Serve with white rice.
Nutrition Facts : Calories 426.2, Fat 27, SaturatedFat 5.7, Cholesterol 92.8, Sodium 1100.8, Carbohydrate 5.4, Fiber 0.2, Sugar 3.7, Protein 32.3
ANN'S CHICKEN PASTA AND VEGGIES
This is my mother's recipe. It was handed down to me. It's very simple to make and it's healthy and really good.
Provided by angelkitty1975
Categories Chicken Breast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot cook spaghetti noodle according to the package and drain water out.
- Cubed cut the chicken breasts.
- In a skillet cook chicken with butter and a dash of garlic salt or powder; cook till chicken is done.
- In a microwave in a microwaveable dish cook veggies till done and soft. Add chicken and veggies to the spaghetti noodles and stir till mixed; sprinkle parmesan cheese to taste.
Nutrition Facts : Calories 677.9, Fat 30.5, SaturatedFat 13.9, Cholesterol 137.5, Sodium 208.1, Carbohydrate 56.8, Fiber 2.4, Sugar 1.4, Protein 41.6
ANN'S ITALIAN CHICKEN
This recipe is my mother's and it was handed down to me. It's one of my favorite recipes. It's really good.
Provided by angelkitty1975
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375°.
- Take a medium bowl beat eggs with 3 tablespoons of milk and set aside.
- In another medium bowl put bread crumbs in the bowl.
- Take a skillet put some oil in the skillet.
- Turn the stove on medium heat.
- Take the chicken and roll it in the egg mixture and then roll it in the bread crumbs.
- Cook chicken on both side till lightly brown.
- When that's done, put in a 9x13-inch baking dish or pan.
- Open the spaghetti sauce and pour it on top of the chicken; sprinkle cheese on top.
- Put it the 375° oven and bake for 15 to 20 minutes.
Nutrition Facts : Calories 616.8, Fat 33.7, SaturatedFat 11.8, Cholesterol 270.7, Sodium 1033.7, Carbohydrate 16.6, Fiber 0.5, Sugar 10.8, Protein 58.7
ANNE'S CROCK POT CHICKEN
I don't remember where I got this recipe, but it's been a family favorite. The sauce is good over rice, noodles, or mashed potatoes.
Provided by lazyme
Categories Chicken
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken and pat dry.
- Brush with butter.
- Sprinkle with salt and pepper.
- Place in crock pot.
- Sprinkle with dry salad mix.
- Cover and cook on low for 5 to 6 hours.
- About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
- Cook until smooth. Pour over chicken in pot.
- Cover and cook for 30 minutes on low.
- Serve with sauce.
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