Chicken broth and salt water gargling
Posted By: Misha on 2008-02-02
In Reply to: Sore throat remedies needed...sm - Georgia Gal
but we mix in about the same amount of baking soda as salt in the hot water. It improves the taste and helps cut that feeling that acid is eating away your throat.
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This veg head never uses meat in stuffing, or chicken broth. nm
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That gargling, bargling "I WILL ALWAYS LUVVVVV YOUUUUUU" by Crackhead Whitney Houston. sm
ugh. That song makes me SHUDDER.
My dad told me that I got the chicken pox from playing in the chicken coop. I believed him for years
nm
Thank you! Actually, the fried chicken is chicken strips sm
breaded and fried that I make from scratch. Yes, I buy the 5 pound bag from Sam's club, fry it up and then toss is with my mom's famous teriyaki sauce cut into small, bite sized pieces. With 5 pounds cut up I can make well over 120 pieces. No big deal! Thanks for your suggestions!
I like an inside water fountain or a water wall. Saw it on
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Do you have really hard water? Maybe leaving water spots from lime, calcium, etc.? Or are the spots
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Cut the salt in whatever you eat during day and stretch
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as in wrech me the salt
To me it should be pass me the salt. Am I wrong about this?
Have you given up salt? Seems excessive.
xx
sea salt and diluted vinegar
It burns at first, but really dries up and heals your sinuses. You can use an eyedropper and tilt your head back if you don't have an actual nasal inhaler bottle.
I can't cook, so take this with a "grain of salt," sm
and maybe someone already posted this, but the best meatloaf is made with stove top stuffing as the filler...
Good luck.
I think the sweetness just combines with the salt from the ham
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can you separate the flavor from salt?
no, no more than you can separate the Christianity from the Christian. why should he have to HIDE his Bible in a drawer -- because the mere sight of it offends you non-believers? now THAT is silly. and calling the word of God propaganda is very offensive. Ah, but no so much to me as to HIM. and you will one day be before that 'big guy in the sky' and wishing you hadn't been so foolish.
Thanks. I just ordered the salt and the baconaise
I think, if the Baconaise is good, DH will be happy. He can have BLTs again. That's his favorite sandwich.
Want to tell you about my Salt Lake visit
as you said your MIL there. I visited there and that was the best smelling city I think I have ever been in. I wrote email to the chamber of commerce there stating that. Have no idea where the sweet smell from but wonderful smell walking on the steets there.
Popcorn, homemade, with butter and a little salt
nm
Sorry, meant to say garlic salt, not sauce!mt
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I saw this on Martha Stewart....you pour salt into a paper bag
put the flower head first into the bag upside down, twist the top sorta so salt doesnt fall out and shake it around like shake-n-bake. it breaks up the dust and knocks it off..never have tried it myself though..but sounds like it might work..martha stewart style.
Utah or Salt Lake City, info please
My vacation is right around the corner, starting the 25th of this month. I would like to know what is this doing for the people coming into SLC, is there a problem with the fires there? I am still (hopefully) looking forward to visiting your state, my first time there. Any sites I should try to work in? Thanks.
Brunch guest who can't have dairy or salt - snowed in!
Out of ideas! Also, looking for simple recipe for brunch requiring stuff I have on hand. Martha always has some confounded ingredient I never heard of. Lost my hash brown recipe. Have frozen hash browns, sour cream, cr. chicken soup, butter & chips, forgot how I put them all together last time. Locked in, more snow coming, zero degrees in NE, don't even know if people will make it here. I'm frustrated. Have a spiral ham on hand, thank goodness! Sounds like I'll be cooking but will they come in the stormy weather. Darned if I do, darned if I don't! The no dairy, no salt thing is driving me up the walls.
Oh well, have a happy holiday. Tip: Put furniture polish or cooking oil on your snow shovel and the snow won't stick.
Here are some dairy-free recipes. Then leave out the salt, of course
http://dairyfreecooking.about.com/od/breakfastbrunch/Breakfast_Brunch_Recipes.htm
I have tried their bacon salt, which is good, but haven't tried baconnaise. nm
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Recipe for oven dried tomatoes with olive oil, sea salt and garlic!? Where? Please share! NM
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What about chicken; so much you can do with it.
And if you buy the large packages, it's fairly inexpensive. Also, eggs are inexpensive, quiche or omelets. Grilled cheese with tomato. Baked macaroni and cheese casserole. There is really so much.
Do try Zatarain's meals in a box, very cheap and we love them. You just add the meat or seafood. Here is a website.
http://www.zatarain.com/products/products.php/1/1/Rice_Dinner_Mixes
And their rices are by far the best as side dishes, much better than Rice a Roni or Uncle Ben's I think. Cooks up fluffy, not sticky and a large amount.
http://www.zatarain.com/products/products.php/1/4/Side_Dishes
Here's one of my chicken recipes:
Easy parmesan chicken
Dip chicken breast in melted butter/garlic mix (1 stick butter and 1/2 tsp minced garlic)
Coat with breadcrumb mix (I used flavored/seasoned with about 1/4 cup of grated parmesan cheese and pinch of garlic powder added).
Place in pan. Pour the remaining butter on top, or not. I do! :)
Bake in oven at 325 for around 30 minutes.
Yum.
Chicken leg
We played this at a friend's for Thanksgiving. It was fun. There may be a limit on how many people, I am not sure. You take regular dominos. Each draw 7. Before you give out the tiles put the highest domino that is the double number or the lowest number like 1 dot 1 dot. Then, everyone takes turns around the table and puts 1 tile only to match one of the ends. In this case it would be 1 dot of course. If someone has a double number again they put that tile diagonal next to the tile they are matching sticking out like a leg. Then the group has to keep going to match that other side to make the other leg. If you can't match it you keep drawing from bone yard (again one each time then onto the next person). All other times than doubles you keep matching the dots and if after you draw you don't have it next person goes. You do this until a person has only 1 tile left, they say 1. And when the first person has all tiles gone, the game is over and the people add up their dots and that is their high score. I got the highest score ever, which meant I was the biggest loser ever LOL. There are many strategies like cards, but mostly try to get rid of the high number dots first. The difference between this and dominos is the chicken leg part which is tough, and of course the fact you only draw 1 tile instead of keeping going and each person only puts 1 tile then the next person goes. You'd be surprised how the time flies when you play this. BTW: We were all from 46 to 56 in age range there. Hope that if anyone plays this the time flies by as much as it did for me. Happy Holidays!
Raw chicken??
I wouldn't give raw chicken to a dog for the same reasons I wouldn't give it to a person. Dogs can get salmonella poisoning, too.
& ditto what the poster below says about chicken bones. Except neck bones.
I buy chicken thighs once in awhile & boil it until it falls off the bones & add some broth to my dogs' food every day. They eat the *cooked* meat & skin as well, but I throw away the bones.
Andy is a picky eater. It took awhile to find a food he liked. WorriedMom (OP) may just have to keep experimenting.
Chicken
Crustless Chicken Pot Pie Skillet.
Boneless chicken breasts cut in to 1-inch pieces.
Chicken boullion (cubes or powder)
1 can sliced mushrooms, drained.
Onion (to taste) diced small.
1 can Cream of Mushroom soup
1 can diced peas and carrots.
Egg noodles, cooked and drained.
Saute chicken, mushrooms, and onion with chicken boullion and low fat spread chicken is cooked through and onions are tender. Deglaze pan with a little milk (basically use milk to loosen any browned bits stuck to pan). Add Cream of mushroom soup, peas and carrots, and egg noodles. Season to taste with salt, pepper, garlic, etc. Simmer until heated through and serve.
Cooking chicken
I wound be reluctant to cook chicken on an indoor grill. Pounding the chicken will help, but you really need to be careful about cross contamination. Until you get a feel for it, I would cook it on the grill to mark it, but finish it in the oven. I also would marinate your chicken. I love Soy Vey teriyaki marinade. There are some excellent crock pot recipies that incorporate chicken breast. I got a panni sandwich maker and those are excellent and easy. Start off slowly, look at recipies and do what tastes good. Eating out is definately not a habit you want to get your kids into. Just really be careful with raw chicken. When I pound chicken I use a plastic grocery bag. I put the chicken in there and then pound it. It saves on cleanup of splattered chicken and is more sanitary. All Recipies is a great site, as well as BHG.com. Good luck and have fun.
Chicken and biscuits?
When I bake a whole chicken at the beginning of the week, later in the week I cut up the leftovers into a casserole dish with a can of cream of potato soup, cream of celery soup and peas and carrots. Top with Pillsbury biscuits. If you want the complete recipe, feel free to e-mail me.
I'm roasting a chicken
probably broccoli from the garden, not sure what else yet.
Chicken Salad
I agree with keeping it simple . . . just wanted to add that I love to use leftover grilled chicken, and don't forget the garlic. Love the garlic!
mix chicken with various marinades...
Use any salad dressing or marinade. Example: steamed/boiled chicken cooled then stir Caribbean mango marinade. Eat as is or mix in some fresh dill, shredded lettuce, fruit, whatever. Have on crackers, toasted pita chips, in a roll, etc. Use any salad dressing or marinade. I never use mayo - too blah, need that zing!
chicken sphagetti (sp). nm
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chicken soup does!
and if you make it thicker and put a pie crust lid on it you can make home-made (much healthier in my book) pot pies easily. i would just advise rice instead of pasta...the pasta can lose its texture during thawing sometimes. a beef roast with potatoes and all freezes well too. I usually make a double batch of both of these and put one in the freezer. Same with lasagne. :)
me too and chicken mcnuggets in
chicken soup
Good ol' "Jewish penicillin" - chicken soup. Use leftover chicken or steamed chicken thighs or breasts if no leftovers are available. Use Swansons natural chicken broth (no sodium) but can use bullion, but it contains a lot of sodium. Use about a quart or more of natural chicken broth. I like to use baby carrots whole, but can certainly use sliced carrots. Season with lots of minced garlic and a little dill weed (maybe a teaspoon). I slice in a couple of things of celery or sliced celery hearts with leaves. I sometimes add noodles, or rice, sometimes I use a package of frozen mixed vegetables which are really terrific, depending on what I have available and what type of soup my family wants. Add some white pepper, not black pepper. Simmer until carrots and celery are soft. If using pasta or rice, add that last, otherwise it soaks up too much broth and gets soggy. My family would eat this even if they were sick and nothing else appealed to them, that is why I call it "Jewish penicillin." This is a Jewish mama's recipe. Enjoy - it is so simple and so delicious not to mention nutritious and healthy. Note: Never let your chicken leftovers go to waste - make a pot of chicken soup!
Chicken in foil - sm
Boneless, skinless chicken breasts pounded a bit thin, place in tin foil, season with Italian spices/herbs, garlic, cover with sliced onion, zucchini, green pepper, a jar of sliced mushrooms, a bit more seasoning, dot with margarine, fold foil tightly, place in a pan, over 400 degrees for 30 minutes. Juices are good on rice.
Can also place all in a 9 x 13 pan, covered tightly with tin foil and baked.
Can vary toppings to your taste - can add shredded mozzarella.
Chicken teriyaki
Is there a reason you can't do it in a skillet? You might be thinking you can't "grill" it over an open grill, which I can understand, but I'm not grasping why you can't use a skillet. A flat or kind-of-flat skillet will work just fine. Brush it lightly with oil to keep the goo from sticking too badly and to provide a bit of something for the meat to brown on. You need the kind of high heat/hot metal of a skillet or grill in order to caramelize the sugar in the sauce. Otherwise, you'll just have baked chicken in goo. (Voice of experience, here!)
A skillet will cook the meat quickly without drying it out. The oven is going to dry it out too much, I think, and you won't get the nice brown glaze outside. The goal is just done, moist chicken inside and a nicely browned crust outside.
Either way, marinate the chicken ahead of time. You can use some dilute sauce for this. Also soak the skewers a few hours in water so that they don't burn as readily.
I guess you can do this in the oven, but if you do, how about cooking the chicken and THEN skewering it? Nobody will know! It will be a lot easier to turn the meat and get good contact with the pan. If you choose to do it in the oven, you might line a heavy pan with aluminum foil, shiny side up, and coat it with a very thin layer of oil. Arrange the marinated chicken so that one side of every piece is flat on the foil. Every so often, turn the meat so another side is down and brush with sauce. When it's done, skewer it with the soaked skewers, add some more sauce, and finish in the oven until the sauce gets like you want it.
If you have a spray bottle, put some water in it. If the skewers do catch on fire, just spritz them out.
buffalo chicken dip -- always a hit!
I got it from allrecipes.com
INGREDIENTS (Nutrition)
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce, such as Franks® Red Hot®
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers or any crackers you like
DIRECTIONS
- Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
how do you cook your chicken?
are you baking it or on the stove?
my sister used to make us rice and teriyaki chicken and i loved it. im not so much a cook, but would like to do this as it seems so simple
fiesta chicken
4 boneless chicken breasts cut into bite size pieces.
8 oz sliced mushrooms
1 cup shredded swiss cheese
1 can cream of chicken soup and mix with 1/2 can white wine or chicken broth
1 cup pepperidge farm stuffing
1/2 stick butter melted
place chicken in bottom of 9 x 13 pan, layer with mushrooms, then swiss cheese..
pour soup mix over
SPrinkle stuffing overtop and then pour melted butter on top.
Baker 350 for 45 minutes
Easy and good!!
chicken w/stuffing
Use Italian dressing to rub on boneless chicken for flavor, prepare corn bread stuffing or instant from mix, either put under each breast or serve separately, peel and wash small potatoes, coat w/the same Italian dressing or non-saturated fat oil, bake at 375 for about 45 min. depending on thickness of chicken, until chicken is well cooked, sometimes you can just put this in a large baking dish and you don't have to do anything but check the chicken to be sure it's "done" and I find it pretty simple and serve a vegetable on the side if available.
Chicken paprikash
I am Hungarian and that is our favorite meal. I figured if he did not like it, he was not worth marrying!!! Luckily he loved it as does our 4 kids now; 2 out of 4 ask for it for their birthday dinner. I do remember the first time I cooked breakfast for him as a married couple and it was an electric stove and I had grown up with a gas stove. I burned EVERYTHING! But, he still ate it and did not complain. 20 years later I'd bet he'd complain if I did it now! LOL
Beer can chicken
Has anyoe ever made this on the grill? How did it turn out, says to cook over one side and have the other side lit, Did you use and special rub on it?
Beer Can chicken
Hi, Just bought a beer can chicken roaster at Big Lots for $3 and you season the chicken and then put over the beer can and place on roaster -- for charcoal grills you use indirect cooking method which is arrange the coals away from the food so that juices from food do not reach the coals. Place a foil drip pan in the middle of the fire box and mound the coals around the pan, making sure the pan is large enough to cover the surface below the food.
For gas or electric follow directions for indirect cooking for units with 2 or more burners, one burner should be turned off after preheating and food should be placed over the unlit or off burner. For units with 1 burner, set burner to lowest available setting cooking times range between 1-2 hours depending on heat source and size of chicken use a meat thermometer to check for doneness.
Hope this helps
Nuggets, turkey or chicken...nm
n
Best Chicken Wings I have ever made myself (sm)
Go to www.bettycrocker.com and do a search for the recipe called "Engine-revving Chicken Wings". I have substituted bottled Chili Sauce for the cayenne pepper sauce (hot sauce), and I have also substituted pancake mix for the Bisquick, and both come out wonderful especially if you prefer "hot wings" that are not soaking in a lot of grease. My only other tip is when you place your foil-lined baking sheet in the oven initially to melt the butter or margarine, when taking it out before loading it with the coated wings, make sure the you spread the butter around because they may stick. Another tip: You do not have to let these marinade the entire four hours. Sometimes, I have only marinated them for two hours, and they come out great. I also have excluded the onion salt that it calls for - still awesome.
couple more chicken recipies.
CHICKEN RUEBEN
Recipe for 4 boneless chicken breast so go from there. You can dice the chicken. If you boil the chicken and debone, cut back cooking time some, just to melt. Place raw chicken in pan, Drain 1 15 oz can saur Kraut, spread on top, Pour 1 small bottle thousand island dressing over top, cover, bake @ 350 x 30 min, uncover, cover with slices swiss cheese (or other), bake uncovered an additional 5-10 minutes. Dressing takes away sour taste.
CHICKEN NANCY (?) Don't recall who the heck nancy was.
6-7 boneless skinless chicken breasts (or chopped)in the bottom of a sprayed casserole pan. (Season with poultry seas. option) 1 slice of swiss cheese on top of each breast. Mix 1 can cream chick & herb soup mixed mixed w/ 1/2 cup dry sherry OR Milk (I use milk) pur over chicken. Spread pack "peppridge" ?SP farm stuffing mix (dry) or Stovetop Cornbread Stuffing…and put a little of the seasoning packet on the chicken as well)drizzle one stick of melted butter over top and bake at 350 for 35-45 min or until chicken is done.
Hot chicken salad
http://allrecipes.com/Recipe/Bettys-Best-Hot-Chicken-Salad/Detail.aspx
recipe for chicken salad
 Anyone have a good one?
it's' chicken, when in doubt, throw it out!!!
Toss it........chicken needs to be refrigerated after cooking and leaving it all night in the oven is not a good thing, I have done it myself and thrown the chicken out.
When in doubt, throw it out! 
Grilled boneless chicken - sm
marinated in low fat italian dressing. Slap it on the George Foreman grill and done in minutes. Sometimes cut them up and toss in a salad. Other times just the chicken, stealing a bite here and there as I work.
When I feel like a change of pace, I dip the chicken in milk and dust it with powdered ranch dressing mix, then grill.
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