Chik&stuffing casserole, chik enchiladas, fried chik strips, chik parmesan. nm
Posted By: wanderer on 2007-06-20
In Reply to: recipes - Barbara
s
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- recipes - Barbara
- Chik&stuffing casserole, chik enchiladas, fried chik strips, chik parmesan. nm - wanderer
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Forgot to add that they have Chik-Fil-A delivered sm
once a week which all the kids love.
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!
how old are the strips (etc.)
You know, when I was working the floor I found that people's reactions to blood sugar were really all over the place. Some people would feel hypoglycemic when they dropped below 130 but would feel great above 400 with no signs of hyperglycemia--that's just what they normally ran. Then there were other diabetics who felt hypoglycemic only when the were in the 30s but felt hyperglycemic when they hit about 150.
Granted, that wasn't most people because many of the people I cared for generally didn't fit those extremes, but it's not out of the question. I'm also not implying that you're diabetic, but there is a huge range of where people feel normal in relation to their blood sugar.
Personally I would feel hypoglycemic when I was in the 40s, but I don't have diabetes. That was when I was obese and pregnant with my 10-pound child (without gestational diabetes either). I felt much like what you are saying.
Definitely make sure your machine is calibrated and that the strips are not expired. Use the glucose solution to make sure and make sure your hands are scrupulously clean before you go poking, and you'll do okay.
I think your best bet would be to go to the doc and have the HbA1c done along with everything else he or she deems appropriate.
Keep us updated!
Hang one of those unsightly fly strips.
The old timey ones they used to hang. They still sell them. Made by Catchmaster scented bug & fly catcher. They do work. Think I bought some at Wal-Mart. Comes rolled up about the size of a shotgun shell, you pull it out and it unravels and you tack it with the tack provided. They won't get off of that booger! Warning - Don't lean your head into it accidentally! Oh yes I did...
My dentist also recommend Crest strips
She said she could do the whitening but it would yield no better result than an OTC product. Check the website too, they may have coupons available that you can print or sign up to receive by mail. I'm finding a lot of brand name product websites do this now.
Recalled chicken strips (dogs) from Walmart
We had a bag of these chicken strips from Walmart, and CJ has been sick. Since Walmart has been keeping the recall quiet, neither we nor our vet knew what the problem was! I can only hope he lives!
His symptoms have been respiratory distress and vomiting. I'm really not too happy with Walmart right now. I mean, they were chicken strips!
http://www.itchmo.com/wal-mart-removes-bestro-chicken-jerky-strips-after-dog-death-2321
stuffing
3 boxes Jiffy cornbread mix
4-6 stalks celery finely chopped
medium onion finely chopped
1/2 stick butter
sage 1 tbsp*
salt & pepper
About 1 cup chicken broth
Cook cornbread according to directions. Let cool and crumble in bowl.
Saute celery and onion in butter until tender.
Fold sage, salt, and pepper into cornbread. Mix in celery and onion and then broth.
Add more water or use less depending on moistness desired.
Be careful with salt because some chicken broths are salty.
*measurement for sage. I'd start with about 1 to 2 tbsps and add to taste. I don't measure, I just shake and taste...
This is a BIG favorite to anyone I serve it to.
You can add anything you want (boiled eggs, etc.)
Hope you like it. :)
stuffing (sm)
Main ingredient - canned sweet potatoes (you really can't tell, I made it several times, and my son who hates sweet potatoes, couldn't tell what was in it) other ingredients - bread, celery, onions, egg, a little milk.
OMG, fried cream corn?!!??
That stuff sounds like it should be from the "Coronary Cookbook."
thriller. grilled or fried?
x
Can you freeze fried eggs? - sm
I thought I might freeze breakfast sandwiches for my son so he can have a quick breakfast before work - you know, bagel, egg, bacon and cheese. Anybody know if eggs freeze and the microwave well? Thanks!
I'm in north MS, I saw a bag of fried peanuts in...
still in the shell at a convenience store yesterday!
I grew up in IL and many of the foods I grew up eating are the same here.
my fave too...along with Fried Green Tomatoes
ah yes, fried spam on grilled cheese!
x
I've tasted fried calamari. To me, it
was tasteless, just tasted the crust.
Stuffing recipe
Looking for a good meatless stuffing recipe. Could possibly use sausage in it, but would prefer a meatless one. Thanks for any suggestions.
Should I bake my stuffing now? sm
I have to work TK, so I'm doing as much ahead as possible. I assembled the stuffing last night (cornbread stuffing, no meat, just the usual ingredients). Will it 'keep' better if I bake it now and rewarm on TK or is it safe to wait until Thursday? Thanks.
Make your stuffing - put it in a pan - add 1 or 2 ....
cans of low-sodium chicken broth and bake. If you like wet stuffing, cover it; if you prefer it dry, leave the cover off.
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.
Fried rice is another good, cheap meal (sm)
I use a rice cooker a lot since I can cook w/o babysitting it. Make extra rice and put it in a ziplock bag and refrigerate. Next day you can take the leftover rice and bits of meat and veggies left over from other meals and an egg or two, and make fried rice. If you're new at it, there are some inexpensive fried rice spice mix packets that give you the flavor with some instructions. But once you've done it a few times, you can wing it with some asian spices and just use up the leftovers you have.
Two egg whites fried in butter flavored spray and a cup SM
of hot Lipton tea with lemon. Same thing every morning, and God help me if I look in the canister and discover I am out of tea bags! That just can't happen! 
If you had said shuffling, watermelon eater, fried chicken
all day long- do you think that might be offense to some also? Because something sounds, I guess, so backwoodsy you say from the south? I am so glad the post turned out to be a yankee because I know of no one who eats like that. You Yankees really have some odd foods. I personally (as well as others here) find offensive because of the fact it sounds so ignorant for anyone to assume southern thing.
Fried pork chops, mashed potatoes,
gravy, and don't know what else yet; about to get up and go check!
Savory mushroom stuffing. . .
8 slices white bread, cut into 1/2-inch pieces
1 1/2 pounds mixed mushrooms, such as cremini and shiitake
2 to 3 tablespoons unsalted butter, plus more for the pan
2 tablespoons extra-virgin olive oil
6 shallots, sliced
4 cloves chopped garlic
1 tablespoon minced fresh rosemary
1/4 cup Cognac, or other brandy
2 cups chicken broth, homemade or low-sodium canned
2 teaspoons kosher salt
1 cup heavy cream
3 large eggs, beaten
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 350 degrees F.
Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
Best ever meatless stuffing recipe!!!! NM
z
Yum! I did that yesterday with cornbread stuffing
x
1. Stuffing cooked in turkey!
2. Sweet potato casserole.
3. Fruit salad.
we usually also have homemade rolls, another vegetable and cranberry sauce, sometimes mashed potatoes with the gravy too...
i love the homemade chunky cranberry sauce, but no one else does...
most stuffing has some kind of chicken giblets or something..
gross gross gross gross
Formerly from Jersey, up there called it stuffing, down here they say dressing - HUH?
nm
People love my bread stuffing sm
I use Pepperidge Farm seasoned bread stuffing, don't know what other brands are out there, this is put out by a bread company. Then instead of water, use orange juice. I once tried chicken broth but too greasy. I add freshly chopped onions, celery and sometimes raisins and small amt. of chopped cranberries. I never stuff the turkey but bake it separately in a casserole. If it looks too dry, I may add a teaspoon or more of the final turkey drippings just over the top. This is one time I use butter. I have tried rubbing the bird with mayonnaise and that works well. Like to experiment but always the turkey comes out just fine at 20 minutes per lb. and use a thermometer. They always ask for more stuffing.
I know this will sound so dumb, but, do you cook the stuffing before using it in this dish? Thanks!
n
This veg head never uses meat in stuffing, or chicken broth. nm
s
Cornish hens with a glaze and a wild rice stuffing? nm
s
Fried round steak, mashed. pot, chinese cole slaw, biscuits and pumpkin pies. nm
Fried chicken drummettes, mashed potatoes wiht homemade gravy, corn on cob and rolls
x
Squash casserole
Here is one I get harrassed to cook every Thanksgiving, it is really good.
Squash Casserole.
2 pounds yellow summer squash.
3 grated carrots.
1 good-sized onion, chopped
1 can cream of celery soup.
1 small bag Pepperidge farm herb-stuffing.
1 egg
1 8 oz container of sour cream.
1 cup grated cheddar cheese.
1 cup melted butter.
Slice and boil the squash gently but don't cook it to death. (Squash is always better if you slice it up, salt it and let it sit out about 30 minutes before cooking). When squash is done, drain water and mash with a fork. Add the chopped onion and the carrots. Put in beaten egg but temper if first so you don't get scrambled eggs. Then add the can of soup and the sour cream mix well, add cheese Put in enough Pepperidge farm to your liking, I would guess I start with about 2 cups. Mix well. S & P to taste. Put in lightly greased 13 x 9 pan. Take about another cup of Pepperidge Farm and put it in melted butter, this is the topping. Or sometimes I just put plain Pepperidge Farm and put the cheese on top instead of in the dish. Bake at 350 for about 35 minutes.
Potato casserole
This is my funeral potatoes recipe which does contain cheese, but I see no reason why you can't adjust a recipe to your preference. I do it all the time when recipes have ingredients that I don't like. I'm thinking you could replace the cheese with cream of mushroom soup or cream of potato soup. Go for it. Don't be afraid to make a recipe your own!
* 6 medium potatoes, boiled
* 1 pint sour cream
* 1 cup cheddar cheese, grated
* 1 bunch green onions, chopped
* 2 tablespoons butter
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 tablespoons milk
Breakfast casserole. nm
x
Ooeygooey casserole (sm)
I came up with this when we were building our house. We both were working jobs, as well as working on the house, and I just threw some stuff in the pan and it worked!!
Ingredients:
- One package frozen southern style hash browns (the cubed kind)
- One can each cream of mushroom soup and cream of chicken soup (the small cans)
- One package shredded cheese of your choice
- One sleeve Ritz-style crackers
- One half stick butter or margarine
- 2-3 cups of broccoli florets (enough to make a layer). I use frozen.
- One package ready-serve bacon or leftover ham.
- Salt, pepper, garlic powder to taste.
Oven: 375 preheated.
Pan: 9 x 13 baking dish, sprayed with non-stick.
Layer as follows: Potatoes, salt, pepper, garlic powder, mushroom soup and cream of chicken (the small cans don't quite cover the entire thing if you use just one, so I alternate and then go back and "mush" it around a bit), then half the cheese, then the broccoli. Add the ham or bacon.
Melt the butter and crush in the sleeve of crackers. Add the rest of the cheese. Blend well and crumble over top of casserole. Cover with foil.
Bake at 375 until center is bubbling. Take foil off for last few minutes to brown up top. I am guessing that it takes about 60-90 minutes, as I just kind of throw it in and pull it out of the oven when it is done.
I get more requests for this from folks than for anything else I fix. It will last for days, and can be done with leftover meat. I would imagine turkey or chicken would work just as well as the pork.
Hope you like it.
hc
Hashbrown casserole?
sounds good. Mind sharing the recipe?
Hasbrown Casserole
Mine is very easy. You need:
1 bag cubed frozen hash browns 2 lb size
1/2 stick margarine
8 oz sharp cheddar cheese shredded
1 can cream of chicken soup
1 can cream of mucshroom soup
16 oz sour cream
1 c milk
1 small chopped onion
salt and pepper
Thaw the hash browns for 2 hours or overnight in fridge. Melt margarine and pour over hashbrown in a large bowl and set aside. In a separate bowl mix soup, sour cream, and milk. Mix soup mixture into hashbrowns. Add cheese, onion, and salt and pepper to taste. Bake in a greased (I use margarine) 13 x 9 pan at 350 degrees for about 1 hour 15 minutes, more or less depending on the oven. Cover with foil to bake. Let cool for at least 15 minutes before eating, will thicken up as they cool.
Almost everyone likes these. They're great to take to a potluck too.
Breakfast Casserole
Does anyone have any good breakfast casserole recipes? We are having a potluck breakfast at church on Sunday and I'm looking for ideas. Thanks!
Breakfast Casserole
That sounds yummy! Thanks!
Baked Corn Casserole
Baked Corn Casserole
- 1 can creamed corn
- 1 can whole kernel corn
- 1 large onion, chopped
- 1 medium bell pepper, chopped (I don't like)
- 1 (2 oz) jar pimiento, chopped (I don't like)
- salt and pepper, to taste
- red pepper, to taste
- 2/3 cup milk
- 1 egg, beaten
- 1 cup cracker crumbs
- 1 cup shredded cheddar cheese
- 1/4 cup butter -- melted
Combine all ingredients in order given; mix well. Pour into greased 2-quart ovenproof casserole. Bake at 350 for 1 hr.
Broccolli Cheese Casserole
This is a family favorite, and the only thing DH will touch that has mayonaisse in it. Very rich!
Preheat oven to 350.
1 box frozen chopped broccolli
1/2 c. mayonaisse
1/2 c. grated sharp cheddar cheese
1 egg, beaten
2 Tbsp chopped onion
1/2 can cream of mushroom soup
salt & pepper
Ritz crackers
Cook and drain broccolli. Combine everything except the cheese and the Ritz crackers. Pour into greased baking dish. Cover with cheese and crumbled Ritz crackers. Bake at 350 for 35-40 minutes.
Your pineapple casserole sounds
Yummy. Here is the one we always have.
2 can pineapple tidbits (drained)
1 C. sugar
2Tbsp flour
1 C. shredded cheddar cheese
Ritz Cracker crumbs
1/2 stick butter
Mix pineabble, sugar, flour, and cheese. Put in casserole dish (spray first) cover with cracker crumbs and pour melted butter on top. Bake at 350 for about 30 minutes. We have this every Easter and always will.
casserole - easy and cheap
Chicken casserole
3-4 boneless chicken breasts
8 oz sliced mushrooms
1 C shredded swiss cheese or mozzarella
1 1/2 C stuffing (Stove Top in can)
1 can cream of chicken soup
1/2 can of white wine or chicken broth
1 stick butter
Cut up boneless chicken in bites. layer in 9 x 13 pan. top with sliced mushrooms, then shredded swiss cheese. mix together soup and wine/broth and pour over top.
sprinkle stuffing over everything. pour melted butter over and bake at 350 for about 45 minutes
sweet potato casserole...sm
You can mince or grind down the pecans rather than chop 'em if you think that'll work for your guests.  Cat...
Sweet Potato Casserole II
SUBMITTED BY: Suzanne Cook PHOTO BY: Anderswin
"Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping. This recipe was given to me by my brother-in-law."
INGREDIENTS
- 4 1/2 cups cooked and mashed sweet potatoes
- 1/2 cup butter, melted
- 1/3 cup milk
- 1 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs, beaten
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter
- 1 cup chopped pecans
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
- Bake for 25 minutes in the preheated oven, or until golden brown.
EASY beef casserole
Use 2 pkg. of Jiffy cornbread mix and mix according to directions. If you don't have that in your area, it is a 'sweet' cornbread mix. Brown 1-1/2 pounds of g. beef and mix in bowl with some mild salsa or 14 oz. can tomatoes, chopped, and a can of pinto beans. Pour that in your casserole dish and then cover with the cornbread mix. My 3 year old twins love it. If you just use the tomatoes you could add some chopped onion to the beef when you brown it. Just bake it for about 20 minutes or until the cornbread turns golden brown. this is great with a salad or green beans
Pineapple and cheese casserole! Let me know if you
need receipe.
Either casserole or ziplock omelets
Breakfast casserole (make ahead, then bake)
1 lb sausage (any flavor)
6 eggs
2 cups milk
teaspoon salt
teaspoon dried mustard
6 slices of bread (cubed)
shredded cheddar cheese
Brown and drain sausage.
Whisk eggs, salt, mustard, then add milk and whisk.
Combine sausage and bread in a greased 9x9 baking dish and pour in egg/milk mixture. Add shredded cheese on the top. (This can be covered and refrigerated for baking later)
Bake at 350 degrees for 40-45 minutes.
Or, Ziploc omelets (prepare fixins' ahead, then everyone makes their own)
http://www.alberg37.org/Project%20DB/Galley/Ziploc_Omelet/Ziplock_omelets.htm
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