How To make Chicken and Pineapples(Hl)
1 pound skinless
boneless chicken
:
breasts 3 cloves garlic minced
4 teaspoons oil
1 cup thinly sliced red pepper
1 cup diced zucchini
8 ounces pineapple chunks :
in juice
3 tablespoons balsamic(or red wine) vinegar
1 teaspoon black pepper
2 tablespoons sugar
3 tablespoons flour
Drain pineapples and save the juice in a separate bowl. Heat oil in large cooking pan. Saute garlic in oil (1-2 minutes). Add chicken strips to the oil and brown chicken on all sides, turning frequently (4-6 minutes). Add diced zucchini and sliced red pepper to the pan and continue cooking until the vegetables become tender (3 minutes). Combine pineapple juice, vinegar, flour, sugar and pepper in a jar and shake until blended. Pour over chicken vegetable combo in the pan and continue cooking. Cook over low heat, stirring frequently until sauce thickens (5-7 minutes). Stir in pineapples. Heat for only one more minute and serve.
Serving Size: 1 1/2 cups
Calorie content: 350 Calories
Nutrient Composition: 4 protein, 1 vegetable, 1 fruit and 1 fat (Courtesy of Weigh Less, Live Longer by Dr. Lou Aronne)
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
How To make Chicken and Pineapples(Hl)'s Videos
How to Cook Juicy Turkey Recipe | The BEST Step-By-Step Oven Baked Turkey Recipe | Views on the road
Hello & Welcome❣️In today’s recipe we will be showing you how to make Al Pastor Juicy Turkey. We want to keep the Viewsclub tradition going. This is our second annual fun turkey recipe. We hope you love this special recipe as much as we do.
Lots of love Stephanie, and Cloud ????
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How to Make THE BEST AUTHENTIC MEXICAN HOMEMADE RED BEEF TAMALES RECIPE
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Ingredients
14 Pound Turkey (Riverside)
Al Pastor Sauce
6 Guajillo Chiles
2 Pasillas
1 Chipotle pod or 1 TSP Chipotle Powder
1 small box of Achiote paste
1 Bay Leaf
1 TBSP Mexican Oregano
1/2 TBSP ground Cumin
1 1/2 TBSP Salt
4 Garlic Cloves
1/2 TSP Ginger Powder
1/4 TSP ground Cinamon
1/4 TSP Clove (spice)
1/2 TSP Black Pepper
3/4 cup Apple Cider vinegar
1 Cup Orange Juice
1 Can Pineapple Juice
5 Cups of Chicken Broth(for the rice & Turkey tray)
1/4 cup melted Butter
1/4 Cup Mayo
1 Small or Medium Pineapple
Rice Stuffing
2 Cups of Rice (Basmati)
1/2 Chopped Onions
2 TBSP Chicken Bouillon
Glaze
1/2 cup of melted Butter
1 1/2 TBSP of Honey
Juice of 1 lime
Tip‼️
Internal temperature of Turkey needs to be at 165 Degrees F
Cook Rice to about 80-90% done before stuffing the turkey
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Carla Lalli Music Makes Juicy Chicken Cutlets with Spicy Coconut Dressing
Sharing my technique for boneless, skin-ON chicken thighs, which is really how all chicken cutlets achieve their highest potential. I love the combo of hot and cold things together; the crisp thighs are paired with a crunchy salad and sweet and spicy coconut dressing. Don’t shake the can of coconut milk before
opening it—you’ll use the layer of cream
on top in the dressing,
which is mellowed by cooling iceberg
lettuce and rich dark-meat chicken.
Transfer the unused coconut milk to a
clean jar and refrigerate
it for making soup
or a curry (it will hold for several days).
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Director of Photography: Tim Racca
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Asian Lemon Chicken Tenders- with yoyomax12
This recipe is good, but I still prefer Beth's chicken katsu recipe:
Jerk chicken casserole:
Sauce:
1/2 cup honey
1/3 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
Juice of 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Combine the sauce ingredients in a medium sized saucepan and cook over medium high heat stir until sugar is dissolved. Bring to a boil and then reduce heat to a simmer. Simmer 10-15 minutes until sauce thickens (it won't thicken very much)
Chicken tenders:
2 pounds boneless, skinless chicken breasts, cut into strips
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups all-purpose flour
1 cup buttermilk
Oil for frying
Chopped green onions for garnish
Season chicken pieces with salt and peper
Dip chicken pieces in buttermilk and then in flour, repeat.
Fry in oil in a saucepan until brown and chicken cooked.
Remove chicken from pan place in a serving dish.
Pour sauce over chicken pieces and serve.
Garnish with chopped green onion if desired.
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Chicken Gyros cooked in a beautiful Forest????! The PERFECT place for a snack???? ASMR cooking
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1 whole chicken
Medium sliced onion :
Ginger garlic paste : 1/2 table spoon+1 tspn
dried red chillies : 4
olive Oil : 2 table spoons and for basting
Coriander leaves : 1/3 cup
Salt to taste
Cinnamon stick : 3 to 4 small pieces
Cloves : 4
Cardamom : 4
cumin seeds : 1 tsp
fennel seeds : 1 tsp
black pepper corns : 1 tsp
coriander seeds : 1 and 1/2 table spoons
hung curd or thick yogurt : 1/4 cup
pepper powder : 1 tspn
medium size tomato : 1