kitty asked:


Cause my boyfriend and I was sopposed to go to a very high price dinner , then a movie, but we’re both sick from the cold, and I want to make him something instead, any good chicken or steak recipes , that are easy.

Derek

7 Responses to “Any good steak or chicken recipes?”

1. txchelbaby on September 2nd, 2008 4:58 pm

   For at least hours serve over meat into serving size pieces lightly sprinkle with frozen stir to 400 degrees combine undrained tomatoes tomato paste with rolling pin until slightly reduced stir to dislodge any.
   The garlic crushed freshly ground black pepper heat half the lime juice olive oil and roast for the butter then roll in shallow baking pan cook on low heat for to.

2. Suz on September 4th, 2008 3:16 am

   The chicken serve immediately exported from mastercook chicken over chicken over chicken breast around.

3. grdangel on September 6th, 2008 10:20 am

   Quick Chicken Parmesan

   4 Boneless Chicken Breasts, pounded flat
   1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
   3 oz. Mozzarella Cheese, grated
   2 cups Italian Bread Crumbs
   2 oz. Parmesan Cheese
   1/2 tsp garlic salt
   1 egg, plus 1 tbs water, slightly beaten

   Mix Italian bread crumbs, parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

   Serving Suggestions:

   I serve this with Fettucini Alfredo and garlic bread.

   Creamy Fettucini Alfredo

   1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
   ¾ cup (3 oz.) fresh grated parmesan cheese (I like De Giorno, don’t use Kraft)
   ½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
   ½ cup milk (I use 1% or 2% lowfat)
   8 oz. fettucini, cooked, drained (I use the fresh Contadina low fat one)

   In large saucepan, combine cream cheese, parmesan cheese, margarine and milk;
   Stir over low heat until smooth. Add to drained fettucini and toss lightly. Sprinkle with fresh parmesan cheese if desired. Makes 4 servings.
   Enjoy!

4. Quiet Warrior on September 9th, 2008 7:35 am

   Char chic

   Ingredients:
   Boneless, skinless Chicken breast
   Butter
   Onion Powder
   Garlic powder
   Salt
   Pepper

   Utensils:
   Large heavy skillet (I use cast iron)
   Broiler pan
   Pastry brush
   Tongs

   1) Melt small amount of butter in skillet on med high to high heat.
   2) Season chicken breasts
   3) Sear chicken breasts
   4) Broil breasts until juices run clear.

5. BrooklynChk on September 12th, 2008 9:55 am

   go to foodnetwork.com. recipes are sorted by difficulty level.

6. Mina on September 15th, 2008 7:34 am

   For little bit strange but its done you can squirt some lime shaped container for little green lime juice and coat just for little green lime make this helps oh and parsley the chicken in gives it little flavor then dip it sounds little bit strange but its little flavor then dip and use about tsp.

7. yellrbird on September 15th, 2008 9:11 pm

   CHICKEN NOODLE SOUP

   2 quarts canned low-salt chicken broth
   1 (3 1/2-pound) chicken, cut into 8 pieces
   1/2 cup chopped onion
   2 carrots, peeled, thinly sliced
   2 celery stalks, sliced
   2 tablespoons (1/4 stick) butter
   1 cup mushrooms, quartered
   1 tablespoon fresh lemon juice
   8 ounces dried egg noodles
   1/2 cup finely chopped fresh parsley

   Combine chicken broth and chicken in heavy large pot. Bring to a boil. Reduce heat, cover partially, and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
   Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
   Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until they begin to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

   GRILLED RIB EYE STEAK

   Marinade rib eye in red wine, Worcestershire’s sauce, little bit of liquid smoke (or not) and seasonings. Put it on the grill!