Saturday, May 10, 2014
Chicken Pot Pie recipe easy chicken pot pie recipe
This recipe makes a great chicken pot pie, no preservatives (no need for them because this for long is in your fridge not to stick).
(9 Inch) deep dish frozen pie crusts, thawed
1 (15 Oz) can mixed vegetables, drained
2 Cups chicken breast, cooked and diced
1 (10.75 oz) can condensed cream of chicken soup
1/2 Cup milk
Directions
Oven to 350 degrees.
In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour the mixture into the pie crusts. On the other crust and pop it in the Tin and on the top of the filled pie. Seal the edges and poke holes in the upper crust.
Bake for 30 minutes or until crust golden brown is.
= > chicken pie- recipe: chicken pot pie, Bisquick recipe
This classic Bisquick recipe have been around for ages. It is easy to make and it is a favorite for years to come.
1/3 Cup butter, melted
1/2 Cup of Bisquick
1/3 Cup onion, chopped
1 / 4 Teaspoon pepper
1 / 8 Teaspoon thyme
1 / 2 Cub chicken broth
2/3 Cup milk
1 3/4 Cup chicken
10 Oz pkg frozen peas and carrots.
Direction
Combine in a pot of butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. You bring back to the boil stirring continuously. Cook for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take Pan away from the heat.
Pour mixture into a 9-inch square baking dish. Make topping and set about pie. Bake 45 minutes or until crust is a light, golden brown.
Topping
1 1/2 Cup of Bisquick
3 Tablespoons hot water
3 Tablespoons butter, softened
Directions
Mix all ingredients and form into a ball. Dough sheeting and put over Pot Pie mix.
= > best chicken pot pie recipe: cheesy home-made chicken pot pie recipe
Nothing better than homemade chicken pot pie with cheese added. Yum.
1 1/2 Cups chicken broth
Chicken 1 Cup, boiled and shredded
3/4 Cup green peas
1/3 Cup celery, diced
1/3 Cup diced carrots
1 1/2 Cups cheddar cheese, shredded
2 Tablespoons cornstarch
1/4 Cup milk
2 (9 Inch) pie crusts
Directions
Oven to 325 degrees.
In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring the mixture to the boil.
Mix the cornstarch with the milk and stir into the mix has. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.
You stir a mixture the cheese in the filling and pouring all of you in a 9-inch pie crust. Set the second crust over the mixture and seal the edges. Cut slots in the top of the crust, vent. Place pie on a baking sheet and Bake 35-40 minutes, or until the crust is golden brown.
Mmmm... where you can find that yummy recipe?
Milkshakes, smoothies, Brownies, chili, casseroles and more!
[http://www.best-free-cooking-recipes.com]
Thursday, May 8, 2014
Steamed salmon in tin foil recipe
How to make steamed salmon using tin foil in the oven.
This is a very easy salmon recipe to cook.
Salmon is a very healthy and tasty fish to eat but on many occasions lots of different people have said that they love the taste of salmon but do not know how to cook it, Chef Jeena shows you how to cook salmon the simple way.
It is not always necessary to cook salmon in a fancy way, with some simple seasoning salmon can be very easy to cook and extremely delicious to eat.
Chef uses salt, pepper and dried dill to season this salmon, the dill is optional. The fish is then wrapped in tin foil and baked in a hot oven. Once cooked the salmon is then served with kale and garlic potatoes, you can serve with any side dish of your choice.
Salmon is high in omega oils, Vitamin D, Tryptophan (the happy brain chemical), Selenium and B Vitamins. So as well as being very tasty salmon is very healthy.
2-4 Salmon fillets
Salt
Black pepper
Dried dill (optional)
Picture of fresh salmon seasoned with salt, pepper and dill.
Place a square/rectangle of greased proof paper in the center of the foil.
If there is no grease proof paper at hand the fish can be cooked in the foil alone.
Place salmon fillets in the center of the grease proof paper with a small gap between each fish.
Sprinkle with salt and black pepper and if using the dill sprinkle with dill. A fresh sprig of dill can also be placed on top of the fish to infuse the salmon instead of using dried dill.
Make sure that there is space inside the foil for the hot air to steam the fish, almost like a foil bag.
If the foil is wrapped to tightly there will be no room for the hot air to steam the fish nicely.
Serve with blanched green kale leaves and garlic potatoes or side dish of your choice.
Oven baked salmon recipe
Saturday, May 3, 2014
Vegan Stuffed Red Peppers Recipe
These sweet pointed red stuffed peppers are a delightful treat to cook and eat.
If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.
The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.
The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.
My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.
Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.
Ingredients for Vegan Stuffed Peppers Recipe
2 Medium Sweet Red Pointed Peppers
650g Parsnips (peeled, chunks)
150g Zucchini (peeled, small chunks)
1 Garlic clove (minced)
2 Flat Portobello mushrooms (diced small)
1/2 tsp Chef Jeenas Mild Curry powder
Rice bran oil or other oil
2 Tbsp Soya Yogurt
Salt to season
How to make Vegan Stuffed Peppers
Drizzle a little oil onto a baking tray.
Carefully slice two red peppers down the middle, remove and discard all of the seeds.
Place peppers onto the oven tray.
Put the zucchini and parsnips into a pan with some lightly salted water, bring to the boil and boil on a medium heat for 20 minutes or until all the vegetables have softened enough to mash.
Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.You want the garlic to be cooked but not burnt.
If you over cook the garlic start again.
Taste and add salt to season.
Spoon the parsnip and zucchini mash mixture into the peppers.
Vegan recipes page 1
Vegan recipes page 2
Vegan recipes page 3
Vegan recipes page 4
Vegan recipes page 5