Food Facts

50% of U.S pizzas are sold with pepperoni on them.

Bananas aren't fruit! They are a type of herb.

Canola oil is actually rapeseed oil but the name was changed for marketing reasons!

Heineken beer is designed to 'foam' for exactly five minutes.

In Spain, it is common to pour chocolate milk on cereal for breakfast.

Pretzels were originally invented for Christian Lent.

Strawberries have more vitamin c than oranges.

To burn off one plain M&M candy, you need to walk the full length of a football field.

A company in Taiwan makes dinnerware out of wheat, so you can eat your plate!

Chewing on gum while cutting onions can help a person from producing tears.

Is bottled water worth it? 'Evian' spelled backwards is 'naive'.

The 7-Eleven Extreme Gulp is 50% bigger than the volume of the human stomach!

A hardboiled egg will spin; An uncooked or softboiled egg will not.

Chop-suey is not a native Chinese dish, it was created in California by Chinese immigrants.

It takes 100 pounds of rain water to produce a single pound of food from the earth.

The average American/Canadian will eat about 11.9 pounds of cereal per year!

A coffee tree yields about one pound of coffee in a year.

Among older men, vanilla is the most erotic smell.

Bananas contain a natural chemical which can make a person happy; This same chemical is also found in Prozac.

Cashew nut shells contain oil that is extremely irritating to human skin.

During your lifetime, you'll eat about 60,000 pounds of food, that's the weight of about 6 elephants.

Honey is used sometimes for antifreeze mixtures and in the center of golf balls.

Instead of a birthday cake, many children in Russia are given a birthday pie.

Nachos is the food most craved by pregnant women.

Pumpkin rule of thumb: the darker the shell, the longer the pumpkin lasts.

The 'Big Dipper' is known as 'The Casserole' in France.

The Number One Selling Snack in the US is potato chips

Tomatoes were originally thought to be poisonous.

15 million gallons of wine were destroyed in the 1906 San Francisco earthquake.

By recycling just one glass bottle, the amount of energy that is being saved is enough to light a 100 watt bulb for four hours.

In its ancient form, the carrot was purple, not orange.

Spinach consumption in the U.S rose 33% after the Popeye comic strip became a hit in 1931.

A one ounce milk chocolate bar has 6 mg of caffeine.

Coca-Cola was the first soft drink to be consumed in outer space.

It takes about a week to make a jelly bean.

The average child will eat 1,500 peanut butter and jelly sandwiches by the he/she graduates from high school.

By partially filling saucers with vinegar and distributing the saucers around a room, you can eliminate odors.

In India, pickled ginger, minced mutton, and a cottage cheese like substances are popular pizza toppings.

Smokers eat more sugar than non-smokers do.

Worcestershire Sauce is basically an Anchovy ketchup.

A peanut is not a nut; It is a legume.

An apple, potato, and onion all taste the same if you eat them with your nose plugged.

Bacteria that cause tooth decay, acne, tuberculosis, and leprosy can be cured with cashews.

Coca-Cola's 'Super Pure' Dasani bottled water is just filtered tap water!

Each year, the average family uses about 18,000 gallons of water just to do its laundry!

Grapes explode when you put them in the microwave.

It takes twelve years of corn to make a tablespoon of corn oil.

No 2 cornflakes are identical!

Pound for Pound, hamburgers cost more than new cars!

The average chocolate bar has 8 insects' legs in it.

The powder on chewing gum is finely-ground marble.

There is more real lemon juice in Lemon Pledge furniture polish than in Country Time Lemonade.

A pound of potato chips costs 200 times more than a pound of potatoes.

Coconuts kill more people in the world than sharks do; Approximately 150 people are killed each year by coconuts.

It takes up to four hours to hard boil an ostrich egg.

The average coach airline meal costs the airline $4.00; The average first class meal: $50.

By 3,000 B.C there were at least six different types of beer in Egypt.

In ancient China, people committed suicide by eating a pound of salt.

Rubber is one of the ingredients in bubble gum.

Slow-Roasted Garlic and Lemon Chicken

 

This is one of those recipes you can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme – and of course mellow, almost honeyed garlic.

I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from being flavouring to being a major player; left in chunks to cook slowly in the oven they seem almost to caramelise and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat.

 

Rice Stuffed Chicken Breasts

 

Stuffed Chicken Breasts with Asparagus and Parmesan Rice

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 tablespoon extra-virgin olive oil, or more as needed
• 1 cup chopped fresh asparagus
• 1/4 teaspoon garlic powder, or to taste
• salt and ground black pepper to taste
• 4 slices deli ham
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons butter, divided
•  
• 2 cups chicken broth
• 1 tablespoon butter
• 1 cup uncooked white rice
• 1 (14.5 ounce) can diced tomatoes with onion and celery, drained
• 1/3 cup grated Parmesan cheese, or to taste

 

Chicken Stew

Recipes for southern chicken stew vary slightly from person to person, but it is usually made by first cooking a whole chicken by boiling or parboiling, allowing a rich broth to form. The chicken is then removed from the pot and the meat is pulled from the bones or cut off with a knife. The skin, bones and fat are removed as well. Sometimes boneless, skinless chicken breasts are used instead of a whole chicken. A thickening of flour and milk or cream is made and added to the broth. The chicken is then added back into the liquid along with salt, pepper and butter or margarine. Various other ingredients may be added to the stew according to local tradition; a more common addition is varying amounts of hot sauce.The stew varies in color from white to pale yellow, depending on the amount of butter or margarine used. It can vary in thickness from very thin and soup-like to thick and creamy. Saltine crackers are commonly served with chicken stew, either on the side or crumbled into the bowl.

Grilled Chicken Salad with Seasonal Fruit

Chicken salad is any salad that comprises chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, and a variety of mustards.In the US it refers to a salad consisting primarily of chopped chicken meat and a binder such as mayonnaise or salad dressing. Like tuna salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover or canned chicken.In Europe and Asia the salad may be complemented by any number of dressings, or indeed no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice.The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen which still stands to this day.

Buttermilk Chicken Tenders

 

 

Buttermilk Chicken Recipe

 

Recently at dinner my father instructed me, "tell your website readers that your dad says this is a good one." Done, dad. This chicken was good - perfectly tender, well flavored, crunchy - just what one wants in fried chicken.Searching around for a buttermilk fried chicken recipe, I adapted this recipe from various sources. Many recipes I found seemed to be rather dated as they called for frying the chicken in vegetable shortening. Most shortenings on the market have transfats in them, which we now know are very bad for us. We do our frying, of anything, in grape seed oil, which as the name implies, comes from the seeds of grapes. It is a high smoke-point oil, which means that you can get it pretty hot before it begins to burn, making it perfect for deep frying. It also has many known health benefits . The recipes also called for frying the chicken in a cast iron frying pan. We love our cast iron pans, but they tend to be quite heavy, and retain heat so well, that if you have a problem and have to lower the heat rapidly, you won't be able to do it. Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling. 

http://simplyrecipes.com/recipes/buttermilk_fried_chicken/

 

Buffalo Chicken

A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter.Buffalo wings are traditionally served with celery sticks and blue cheese dressing or ranch dressing.Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as "wings" or "chicken wings" rather than "Buffalo wings."

Chicken Lavash Wraps

A wrap is a sort of sandwich made of a soft flatbread rolled around a filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.

Chicken Burger

A chicken sandwich is a boneless, skinless, breast of chicken on a hamburger bun topped with condiments and trimmings.The breast of chicken can be prepared by either:Battering and frying the breast. This type of treatment, as it can use various parts of the breast rather than a whole piece of chicken breast meat, is known in most parts of the world as a Chicken burger.Grilling the breast plainBasted in barbecue sauce, or marinated in teriyakiThe usual condiment of choice is barbecue sauce, but honey mustard, mayonnaise and chipotle have become popular in recent times. The usual trimmings are lettuce and tomato. Many restaurants may add bacon, or cheese, such as Swiss, American, Cheddar, Provolone, or Pepper Jack. Other toppings include: Guacamole, or avocado, sauteed mushrooms, grilled pineapple, or grilled onions.The chicken sandwich is a staple of fast food, particularly American fast food, competing with hamburgers and fish sandwiches. The chicken sandwich can become a sub sandwich or a wrap with a different type of bread.Chick-fil-A claims that it was the first restaurant to serve a chicken sandwich, though such claims cannot be verified due to the fact that they are claiming to be the first to put chicken between bread. The chain's sandwich is served plain with only pickles on the bun with the fried chicken breast, because when Truett Cathy first served his invention to customers, the only condiments he had on hand were pickles.

Chicken and Vegetable

 

Chicken and Vegetable

Warm up your Friday night with this hearty soup - the winner of this week's soup recipe food fight.

Ingredients (serves 6)

• 2 tablespoons olive oil
• 1 leek, halved, washed, thinly sliced
• 2 garlic cloves, crushed
• 1 large carrot, peeled, diced
• 2 sticks celery, diced
• 2 small zucchini, diced
• 1 swede or turnip, peeled, diced
• 1 1/4 cups dry soup mix, rinsed (see note)
• 8 cups chicken stock
• 1kg skinless chicken lovely legs

 

Chicken Tamale

 

A tamale or tamal (Spanish: tamal, from Nahuatl: tamalli) is a traditional Latin American dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be further filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.Tamales were one of the staples found by the Spanish Conquistadors when they first arrived in Mexico and were soon widely spread throughout their other colonies. Tamales are said to have been as ubiquitous and varied as the sandwich is today.Tamales originated in Mesoamerica as early as 8000 to 5000 BCE. Aztec and Maya civilizations as well as the Olmeca and Tolteca before them used tamales as a portable food, often to support their armies but also for hunters and travelers. There have also been reports of tamal use in the Inca Empire long before the Spanish visited the new world. The diversity of native languages in Mesoamerica led to a number of local words for the tamal, many of which remain in use.

 

Chicken and Rice Soup

Chicken soup is a soup made by bringing to a boil and then simmering chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a classic comfort food.Traditionally, chicken soup is prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern cities these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.

Chicken Penne Florentine

Italian cuisine (Italian: cucina italiana, IPA: [kuˈtʃiːna itaˈljaːna]) has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines.Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.

"Pennoni" redirects here. You may be looking for Pennoni Honors College.Penne, uncooked  and cooked Penne with sauce.Penne (pronounced /ˈpɛniː/ [UK], or /ˈpɛneɪ/ [US]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"). In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. There is also pennoni ("big quills"), which is a wider version of penne.The same or similar shape is also called mostaccioli (meaning "little mustache" in Italian, a form of penne lisce that is smooth, not ridged, in texture) and ziti (long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes),and can refer to particular dishes made from penne-shaped pasta. There is also zitoni, which is a wider version of ziti. It can be somewhat difficult to differentiate between subtypes of penne in the USA, since regional differences in product naming can result in both ridged and smooth forms of penne being labelled interchangeably. In the U.S., many people refer to penne as "penne pasta," while other types of pasta are not typically referred to in this manner.

Green Chile-Chicken

New Mexican cuisine is a regional cuisine found in New Mexico, reflecting the regional climate and long history as part of the Native American, Mexican, Spanish and United States cultures. This form of southwest cuisine is most popular in New Mexico, Colorado, Utah, and California. New Mexican Cuisine is also very different than the preferred Tex-Mex style of Mexican-American food in Texas and Arizona. One of its most defining characteristics is the dominance of the New Mexican chile—in red and green varieties, depending on the stage of ripeness when picked.Other distinctive elements include blue corn, the stacked enchilada, and sopapillas into which honey is added moments before eating.The New Mexico chile, especially when harvested as green chile, is perhaps the defining ingredient of New Mexican food compared to neighboring styles. Chile is New Mexico's largest agricultural crop. Within New Mexico, green chile is a popular ingredient in everything from enchiladas and burritos to cheeseburgers, french fries, bagels, and pizzas, and is added to the standard menu of many national American food chains. In the early twenty-first century, green chile has also become increasingly available outside of New Mexico.

Kung Pao Chicken

Kung Pao chicken (宫保鸡丁, pinyin gōng bǎo jī dīng; also spelled Kung Bao chicken, Gung Po chicken or Kung Po chicken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China. Allegedly, the dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name "Kung Pao" chicken is derived from this title.During the Cultural Revolution the dish was labeled as politically incorrect because of its association with Ding Baozhen. The dish was renamed "fast-fried chicken cubes" (hong bao ji ding) or "chicken cubes with seared chiles" (hu la ji ding) until its political rehabilitation in the 1980s.The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.

Rotisserie Chicken with Peaches

Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.In medieval and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits ("roasting jacks") were later invented, first moved by dog-powered treadmill, and then by steam power and mechanical clockwork mechanisms. Spits are now usually driven by electric motors.Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat and chicken. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.

Chicken in Milk

Southern chicken stew ("chicken mull" in northern Georgia) is a traditional dish from North Carolina,. It is a type of stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients. Traditionally, the stew is served in the late fall and winter months. Often the term "chicken stew" refers to an event or gathering where the dish is served.

Recipes for southern chicken stew vary slightly from person to person, but it is usually made by first cooking a whole chicken by boiling or parboiling, allowing a rich broth to form. The chicken is then removed from the pot and the meat is pulled from the bones or cut off with a knife. The skin, bones and fat are removed as well. Sometimes boneless, skinless chicken breasts are used instead of a whole chicken. A thickening of flour and milk or cream is made and added to the broth. The chicken is then added back into the liquid along with salt, pepper and butter or margarine. Various other ingredients may be added to the stew according to local tradition; a more common addition is varying amounts of hot sauce.The stew varies in color from white to pale yellow, depending on the amount of butter or margarine used. It can vary in thickness from very thin and soup-like to thick and creamy. Saltine crackers are commonly served with chicken stew, either on the side or crumbled into the bowl.

Chicken Alfredo

Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur at his restaurant Alfredo on the via Scrofa in Rome. In US cuisine, it may be mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken.

African Chicken

African cuisine is a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second largest landmass on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in terms of choice of ingredients, style of preparation and cooking techniques.Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. In much of Tropical Africa, however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). Depending on the region, there are also sometimes quite significant differences in the eating and drinking habits and proclivities throughout the continent's many populations: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa each have their own distinctive dishes, preparation techniques, and consumption mores.

Brazilian Chicken

Brazilian cuisine, like Brazil itself, varies greatly by region. The natural crops available in each region add to their singularity.Root vegetables such as cassava (locally known as mandioca, aipim, or macaxeira), yams, and peanuts[citation needed], and fruits like açaí, cupuaçu, mango, papaya, guava, orange, passionfruit, pineapple, and hog plum are among the local ingredients used in cooking. Brazilian pine nuts called pinhão grow in a tree that is abundant in the southern part of Brazil, and are a popular national snack, as well as a lucrative export. Rice and beans are an extremely common dish, as are fish, beef and pork.Some typical dishes are caruru, which consists of okra, onion, dried shrimp and toasted nuts (peanuts and/or cashews) cooked with palm oil until a spread-like consistency is reached; feijoada, a simmered bean-and-meat dish; tutu de feijão, a paste of beans and cassava flour; moqueca capixaba, consisting of slow-cooked fish, tomato, onion and garlic topped with cilantro; and chouriço, a mildly spicy sausage. Salgadinhos, cheese buns, pastéis and coxinha are common finger foods, while cuscuz branco, milled tapioca, is a popular dessert. Brazil is also known for cachaça, a popular native liquor used in the caipirinha.The European immigrants (primarily from Germany, Italy, Poland, Spain and Portugal) were accustomed to a wheat-based diet, and introduced wine, leaf vegetables, and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc as a replacement. Lasagna and other pasta dishes are also very popular.

Chicken Kebabs

Kebab (Persian:كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, kebabie, Cevap) is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Turkey, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer or döner kebab served wrapped in bread with a salad and a dressing.In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Chicken And Rice

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese cuisine, Malaysian cuisine and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia), the version found in the Malaysia region combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region.

Curry Chicken

Curry Chicken is a common Punjabi cuisine dish popular in South Asia (specifically Pakistan & India), Bangladesh, East Asia, as well as in the UK, Canada and the Caribbean. A typical curry consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Curry Chicken is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.

Chicken Burritos

A burrito (US English /bəˈridoʊ/, Spanish: [bu'ri.to]), or taco de harina, is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans, Mexican rice, or meat are usually the only fillings and the tortilla is smaller in size. In the United States, however, fillings generally include a combination of ingredients such as Mexican rice, beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts.

Chicken Crock Pot

 

Chinese Cashew Chicken CrockPot Recipe

A particularly notable version of the dish, using breaded, deep fried chicken rather than stir-fried, is closely associated with the city of Springfield, Missouri. Springfield-style cashew chicken was first served in 1963 at the Grove Supper Club in Springfield. David Leong, the chef, who moved to the United States from China in 1940, struggled to gain acceptance for the foods of his homeland so he began searching for a dish that would appeal to local residents' taste buds. His famous cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield. The dish became exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city".A plate of Springfield-style (deep fried) cashew chickenBorrowing from the local love of fried chicken, Leong came up with a combination of fried chicken chunks covered with Chinese oyster sauce, a handful of cashews and chopped green onions--an immediate hit with the local crowd. As word spread about the dish, so did the recipe. Leong's Tea House closed its doors in 1997, but Springfield-style cashew chicken is still being served at over 70 Chinese restaurants, as well as many non-Chinese restaurants, in and around the Springfield metropolitan area, and elsewhere in Missouri and other states.In 2010, Leong's son, with his father's assistance, opened a new restaurant in Springfield serving cashew chicken.

 

Chicken Pot Pie

A pot pie is a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape.This is in contrast to the Australian meat pie and many British regional variants on pie recipes, which may have a top of flaky pastry, but whose body is made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry.The pot pie is a variation of the pasty.An American pot pie typically has a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots, green beans and peas). Frozen pot pies are often available in individual serving size.

Baked Chicken

This baked chicken recipe is one of those recipes that every home cook should have in their repertoire. It uses a minimal amount of ingredients - chicken, olive oil, salt and pepper (and if you want gravy, chicken stock or white wine) and is especially useful on those busy days when you are just too busy to get creative.

Chicken Chow Mein

In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken is most common but pork, beef or shrimp can be used), onions and celery. It is often served as a specific dish at westernized Chinese restaurants.There are two main kinds of chow meins available in the market: 1) Steamed chow mein, and 2) Crispy chow mein, also known as Hong Kong style chow mein. The steamed chow mein has a softer texture, while the latter is crispier and drier. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.Crispy chow mein has either onions and celery in the finished dish or is served "strained", without any vegetables. Steamed chow mein can have many different kind of vegetables in the finished dish; most commonly including onions and celery but also sometimes carrots, cabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.There is a regional difference in the US between the East and West Coast use of the term "chow mein." On the East Coast, "chow mein" is always the crispy or Hong Kong style. The steamed style using soft noodles is a separate dish called "lo mein". On the West Coast, "chow mein" is always the steamed style, the crispy style is "Hong Kong style".The crispy version of chow mein can also be served in a hamburger-style bun as a Chow mein sandwich.Chow mein is mentioned as early as 1920, in the novel Main Street by Sinclair Lewis.

Chicken Tacos

A taco  is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, onions and lettuce.

Creamed Chicken & Biscuits

 

• CREAMED CHICKEN:
• 1/4 cup finely chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 to 1/2 teaspoon salt
• 1/8 teaspoon pepper
•  2 cups milk or chicken broth
• 2 cups chopped cooked chicken
• Minced fresh parsley
• .
• .
• .

 

Chicken Millicent

Put chicken in cooker. Combine spaghetti mix and wine, pour over chicken.Cover and cook for about 4-6 hours on low. Turn contol to HIGH, addtomatoes and mushrooms. Cover and cook for 30-40 minutes till tomatoes aredone.

NOTE: In a pinch, you could use canned tomatoes and mushrooms.

Crockpot Italian Chicken

Cacciatore means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit. The salamino Cacciatore is also a small salami, popular amongst Italians.There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine while northern Italian chefs might use white wine.A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, mushrooms, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and coarsely chopped) is added to the pan along with some oregano and a half cup of dry red wine. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or some pasta on the side.

Mandarin Orange Spice Chicken

General Tso's chicken (sometimes Governor Tso's chicken, General Tao's chicken, General Tsao's chicken, General Gao's chicken, or General Gau's chicken) is a sweet-and-spicy, deep-fried chicken dish that is popularly served in American Chinese and Canadian Chinese restaurants. The origins of the dish are unclear. The dish was previously largely unknown in China and other lands home to the Chinese diaspora.The association with General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, is unclear. The dish is atypical of Hunanese cuisine, which is traditionally very spicy and rarely sweet. Instead, the dish is believed to have been introduced to New York City in the early 1970s as an example of Hunan- and Szechuan-style cooking. The dish was first mentioned in The New York Times in 1977.

There are several stories concerning the origin of the dish. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to "Zongtang" in "Zuo Zongtang chicken" was not a reference to Zuo Zongtang's given name, but rather a reference to the homonym "zongtang", meaning "ancestral meeting hall" (Chinese: 宗堂; pinyin: zōngtáng). Consistent with this interpretation, the dish name is sometimes  found in Chinese as "Zuo ancestral hall chicken" (simplified Chinese: 左宗堂鸡; traditional Chinese: 左宗堂雞; pinyin: Zuǒ Zōngtáng jī). (Chung tong gai is a transliteration of “ancestral meeting hall chicken” from Cantonese; Zuǒ Zōngtáng jī is the standard name of General Tso's chicken as transliterated from Mandarin.)

Chicken Fingers

Chicken fingers (also called chicken strips, chicken tenders, or chicken fillets) is chicken meat that does not include any bones or skin.Chicken fingers are prepared by dipping chicken meat in a breading mixture and then deep frying them, or by grilling them with no breading.Traditionally, chicken fingers are primarily white meat, made from the rib meat trimmed from the breast.Chicken fingers are served in numerous restaurants in the United States, Canada, Europe, and Australia. Often the style of breading can determine what kind of restaurant it is served in.In the New England region of the United States, chicken fingers are usually made with an egg batter and have a smooth texture and are served almost exclusively in Chinese restaurants as an appetizer or as a main dish.Elsewhere, the breading mixture lacks eggs and the texture of the dish itself is often rather coarse. This version is often served alongside various dipping sauces. The dipping sauces can include: ketchup, blue cheese dressing, ranch dressing, barbecue sauce, honey mustard, Buffalo wing sauce, butter and garlic, or the sweet and sour Polynesian sauce. These kind of chicken fingers are often served in a basket with french fries, served on a garden salad, or in a sandwich, such as a wrap or on a bun.Chicken tenders are offered by various fast food chains like McDonald's "Chicken Select Strips"  and Wendy's "Homestyle Chicken Strips" that were discontinued in the US in 2007, though continue to be offered in Canada.

Mexican Chicken Salad

Mexican cuisine is a style of food that originates in Mexico. It is known for its varied flavors, colourful decoration, and variety of spices and ingredients, many of which are native to the country. The cuisine of Mexico has evolved through the centuries through a blending of indigenous and European elements since the 16th century. On November 2010 Mexican cuisine was added by UNESCO to its lists of the world's "intangible cultural heritage".

Italian Chicken

A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, mushrooms, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and coarsely chopped) is added to the pan along with some oregano and a half cup of dry red wine. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or some pasta on the side.

Hot Chicken Salad

Chicken salad is any salad that comprises chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, and a variety of mustards.In the US it refers to a salad consisting primarily of chopped chicken meat and a binder such as mayonnaise or salad dressing. Like tuna salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover or canned chicken.In Europe and Asia the salad may be complemented by any number of dressings, or indeed no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice.[citation needed]The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen which still stands to this day.

Chicken Pizza

The Ancient Greeks covered their bread with oils, herbs and cheese. In Byzantine Greek the word was spelled πίτα or pita, meaning pie. The word has now spread to Turkish as pide, in Balkan languages: Serbo-Croatian pita, Albanian pite, Bulgarian pita, Modern Hebrew pittāh via the Judaeo-Spanish pita. Though the Hebrew word pittāh is spelled like the Aramaic pittəṭā/pittā, which is related to Levantine Arabic fatteh, they are not connected historically. The Romans developed placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889, cheese was added.King Ferdinand I (1751–1825) is said to have disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted to sink his teeth into a food that the queen had banned from the royal court—pizza.In 1889, during a visit in Naples, Queen Margherita of Savoy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen asPizza Margherita.

Cheesy Chicken Rolls

 

Cheesy Chicken Roll Ups Recipe

1 3/4 cups cooked chicken, cubed (I used turkey tonight)
1/2 cup shredded cheddar cheese (I actually use about 2 cups)
1 8 oz. tube crescent dinner rolls
1 10 oz. can Cream of Chicken soup
1 soup can milk 

In a small bowl, combine chicken and 2 TBS cheese (I used 1/3 cup cheese). Separate crescent rolls into 8 triangles. Place about 2 TBS chicken mixture on wide end of each triangle and roll up. In a medium saucepan, combine soup, milk and 1/4 cup cheese ...

 

Pork and Chicken BBQ Sticks

Barbecue or barbeque (common spelling variant)[1] (with abbreviations BBQ & Bar-B-Q; Barbie, used chiefly in Australia and New Zealand; Braai used in South Africa) is a method and apparatus for cooking meat or poultry with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal, cooking gas or even electricity. It may include application of a marinade, spice rub or basting sauce to the meat or vegetables.The term as a noun can refer to the meat, the cooking apparatus itself (the "Barbecue grill" or simply "Barbecue") or to a party that includes such food or such preparation methods. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner.Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.Barbecue has numerous regional variations in many parts of the world.

Chicken Fajitas with Jicama Relish

A fajita ( /fəˈhiːtə/; Spanish pronunciation: [faˈxita]) is a term found in Tex-Mex cuisine, commonly referring to any grilled meat served on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.

Chicken with Wine Sauce

The chicken and wine, combined in a dish, are then baked, after which a sauce made of cheese (often Emmenthal and/or Gruyère), egg yolks, and crème fraîche is poured over it. The sauce often contains a sprinkle of nutmeg, a pinch of thyme, parsley, garlic, or a bay leaf.Some recipes call for garnishment with capers, and /or flavoring using lardons.Poulet au Fromage is served with white wine, and often bread and salad.

Chicken with Olives

 

Sautéed Chicken with Olives, Capers and Roasted Lemons

• FAST
• STAFF-FAVORITE

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
2. 2 lemons, sliced 1/4-inch thick
3. Salt and freshly ground pepper
4. Two 5-ounce bags baby spinach
5. 2 tablespoons plain dry bread crumbs
6. Four 6-ounce skinless, boneless chicken breast halves
7. 1/4 cup all-purpose flour, for dusting
8. 1/2 cup pitted green Sicilian or Spanish olives, sliced
9. 2 tablespoons drained capers
10. 1 cup chicken stock or low-sodium broth
11. 3 tablespoons unsalted butter, cut into small dice
12. 2 tablespoons chopped flat-leaf parsley

 

Chicken Fried Steak

Chicken fried steak (also known as pan-fried steak,[1] or CFS) is a dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern U.S. cuisine. Its name may be due to the similarity in preparation styles between chicken fried steak and fried chicken, though the dish also resembles the Austrian dish Wiener Schnitzel (known in Latin American cuisine as milanesa), a tenderized veal or beef cutlet, coated with flour, eggs, and flour again, and then fried. It is similar to the recipe for Scottish collops.

Chicken Fried Steak Recipe

Chicken Salad Sandwich

Chicken salad is any salad that comprises chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, and a variety of mustards.In the US it refers to a salad consisting primarily of chopped chicken meat and a binder such as mayonnaise or salad dressing. Like tuna salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover or canned chicken.In Europe and Asia the salad may be complemented by any number of dressings, or indeed no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice.[citation needed]The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen which still stands to this day.

Chicken Salad Sandwich Recipe

Chicken Liver

Chopped liver is a spread popular in Jewish cuisine.It is often made by sautéeing or broiling liver and onions in schmaltz; adding hard-boiled eggs, salt and pepper, and grinding that mixture. However, other methods and materials exist, and the exact process and ingredients may vary from chef to chef.Chopped liver is a common menu item in Kosher delicatessens in Britain, Canada, and the U.S.A. Chopped liver is often served with rye bread as sandwiches.The liver used is generally calf, beef or chicken. Shortening or oil is often substituted for the schmaltz.

Chicken Liver Recipe

Southern Fried Chicken

Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. The breading adds a crispy coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crispy well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.

Southern Fried Chicken Recipe

Kentucky Fried Chicken

KFC Corporation (KFC), founded and also known as Kentucky Fried Chicken, is a chain of fast food restaurants based in Louisville, Kentucky, in the United States. KFC has been a brand and operating segment, termed a concept of Yum! Brands since 1997 when that company was spun off from PepsiCo as Tricon Global Restaurants Inc.KFC primarily sells chicken pieces, wraps, salads and sandwiches. While its primary focus is fried chicken, KFC also offers a line of grilled and roasted chicken products, side dishes and desserts. Outside the USA, KFC offers beef based products such as hamburgers or kebabs, poutine pork based products such as ribs and other regional fare.[citation needed]The company was founded as Kentucky Fried Chicken by Colonel Harland Sanders in 1952, though the idea of KFC's fried chicken actually goes back to 1930. Although Sanders died in 1980, he remains an important part of the company's branding and advertisements, and "Colonel Sanders" or "The Colonel" is a metonym for the company itself. The company adopted KFC, an abbreviated form of its name, in 1991. Starting in April 2007, the company began using its original name, Kentucky Fried Chicken, for its signage, packaging and advertisements in the U.S. as part of a new corporate re-branding program; newer and remodeled restaurants will have the new logo and name while older stores will continue to use the 1980s signage. Additionally, Yum! continues to use the abbreviated name freely in its advertising.

Kentucky Fried Chicken Recipe

Easy Chicken

It's easy to prepare, budget-friendly and great-tasting, so we've put together a collection of our highest rated chicken recipes. We've got chicken pastas, chicken bakes, barbecued chicken, chicken soup, chicken stir fries. The list is huge! All you have to ask now is, who feels like chicken tonight? 

Easy Chicken Recipe

Chicken Marsala

Chicken marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. The dish is commonly served with pilaf, potatoes, or pasta.

Chicken Marsala Recipe

Orange Chicken

Orange chicken 陈皮鸡(陳皮雞; Pinyin: chénpí jī; Wade-Giles: ch'en²-p'i³-chi¹) is a Chinese-American dish of Hunan origin. The variety of orange chicken most commonly found at American fast food restaurants consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. While the dish is very popular in the United States, it is most often found as a variation of General Tso's chicken rather than the authentic dish found in China.In most western countries, the names "orange chicken", "orange peel chicken", and "tangerine chicken" are typically used for this particular dish. In Chinese, however, the dish is always known as "陈皮鸡", literally "old peel chicken", referring to dried orange or tangerine peel, which is used in traditional Chinese medicine as well as cooking. For western restaurants, fresh orange peel is often used instead, or even no peel at all.

Orange Chicken Recipe

Lemon Chicken

Lemon chicken (traditional Chinese: 檸檬雞; Mandarin Pinyin: níng méng jī; Jyutping: ning4 mung1 gai1) is the name of several dishes found in cuisines around the world, but rarely in China, all of which feature chicken and lemon.In Canadian Chinese cuisine it usually consists of pieces of chicken meat that are sautéed or deep-fried and coated with a thick, sweet lemon-flavored sauce. The Chinese restaurant of the Panda Hotel, Tsuen Wan, Hong Kong used to serve its version of Lemon Chicken whereby the chicken pieces were coated in batter, then rolled in almond slivers and deep-fried, then served with the lemon-glaze sauce.A version of lemon chicken popular in Australasia involves crumbing larger pieces of chicken, basting with lemon juice and oven baking them. Another method popular in Australasia involves coating the chicken in batter, frying it, and then covering with a lemon sauce.A completely unrelated dish from Italy is also called "lemon chicken", pollo al limone. In this dish, a whole chicken is roasted with white wine, fresh lemon juice, fresh thyme and mirepoix.A lemon chicken in Spain is similar to the Italian version is called Pollo al Romero con Limón y Piñones which is a whole lemon chicken with lemon sauce, pine nuts, rosemary, and ham sauteéd together.A lemon chicken made in France usually includes Dijon mustard in the sauce and is accomplained by roasted potatoes.

Lemon Chicken Recipe

Arroz Con Pollo

Arroz con pollo (rice with chicken in Spanish) is a traditional dish that is common throughout Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the Dominican Republic. Common ingredients include rice, beer, stock, sofrito (a mix of vegetables and fresh herbs), chicken, and saffron or more authentic and commonly annatto.

Arroz Con Pollo  Recipe

Gourmet Chicken

Gourmet may describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication. In the United States, a 1980s gourmet food movement evolved from a long-term division between elitist (or "gourmet") tastes and a populist aversion to fancy foods. Gourmet is an industry classification for high-quality premium foods in the United States. In the 2000s, there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and health and nutrition concerns.Individual food and beverage categories, such as coffee, are often divided between a standard and a "gourmet" sub-market.

Gourmet Chicken Recipe

BBQ Chicken Wings

Barbecue chicken is chicken parts seasoned and coated in a barbecue sauce, then grilled or smoked. In North America, barbecue chicken is often seasoned with a dry rub, then coated with a tomato based barbecue sauce, and grilled.In Europe, chicken is marinated in a vinegar and oil mixture, similar to a vinaigrette, then grilled and served with a cream sauce.In Asia, chicken is sometimes cubed and marinated in a spiced soy-based sauce, then threaded onto skewers and grilled.Regional variations include cooking techniques and saucing differences. In Australia barbecue chicken does not always refer to sauces or rubs but is often used to describe whole chickens cooked on slow turning spits/rotisseries. In Western North Carolina, thin tomato and vinegar based sauces are common, and chicken is often smoked slowly over a barbecue. In Texas, barbecue usually refers to ribs, but many barbecue restaurants in Texas serve barbecue chicken seasoned with rub, sometimes called "dalmatian rub", that is made of salt and pepper. The chicken is often served with a very hot vinegar or even beer-based barbecue sauce.In Georgia, slightly sweet sauces with quite a bit of mustard are used on chicken. In Alabama, egg or mayonnaise-based white sauces are sometimes served with chicken at the table as a dipping sauce.

BBQ Chicken Wings Recipe

Chicken Spaghetti

Though this dish is related to and likely derived from genuinely Italian dishes, under this name it is certainly an American dish, created in New York City in the early 1970s. The canonical story of its creation ascribes it to Sirio Maccioni, then owner of Le Cirque, in 1974. Soon it gained popularity as an unlisted special at the restaurant, and from there spread rapidly across the country.

Chicken Spaghetti Recipe