I’d like to share this chicken fried steak recipe because my family loves it and they always ask me to cook it again. It can be served at home, potluck, or special party.

Ingredients of chicken fried steak recipe:

1/2 cup flour

1 teaspoon paprika

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

Salt and pepper to taste

1 1/2 pounds boneless beef round stead, cut 3/4-inch thick

2 tablespoons vegetable oil

1 1/2 cups beef broth or stock

Step by step of chicken fried steak recipe:

1. Combine flour and seasonings in a small bowl.
2. Cut steak into 6 serving pieces. Dredge steak with seasoned flour, pressing as much flour as possible into meat. Reserve any leftover flour.
3. Heat oil in a skillet.
4. Add steak and cook until brown, about 5 minutes per side.
5. Transfer meat to at least a 3-1/2 quart slow cooker. Pour in the broth.
6. Cover and cook on low for 8-10 hours or on high 4-5 hours.
7. Stir once during the last half hour of cooking on high.
8. Remove meat to serving platter and keep warm while making gravy below.

Ground Peppercorn Gravy

5 tablespoons flour

3-1/2 cups milk

1/2 teaspoon freshly ground peppercorns

Salt to taste

1. Transfer juices from slow cooker to a skillet.
2. Whisk in flour plus any of the reserved seasoned flour. Whisk and cook until golden brown, over medium heat on a range. Gradually stir in milk, whisking continually, until gravy thickens.
3. Stir in pepper and season with salt to taste. Serve over steak at the table.

About the Author

To discover more information about other chicken recipes include the chicken fried steak recipe, please visit to 300 Chicken Recipes

(ArticlesBase SC #257079)

Article Source: http://www.articlesbase.com/ – Chicken Fried Steak Recipe is Awesome

Sometimes the best chicken recipe is not only totally healthy, but it is also fast, easy to make and will have your family coming back for a second helping !

The following chicken recipe is for those people who are health conscientious and watching how much fat they take into their routine diet.

If using frozen chicken breasts: this chicken recipe is best when a frozen skinned chicken breast has been thawed slowly in cold water or even in the refrigerator. The meat seems to stay more firm and keeps in its moisture much better than if you defrost the chicken in a microwave or even at room temperature. Fresh chicken breasts can also be used.

Now onto the rest of the chicken recipe.

Choose as many chicken breasts as you wish to serve.

Slice a fresh lemon in half. Rub the lemon all over the breasts. (note: one lemon will be sufficient for about 4 medium-sized breasts)

Wrap the breasts in tin foil and place them on a baking sheet.

Bake in a moderate oven until done – depending upon the size of your breasts – it should not be more than 35 to 40 minutes.

Remove from oven, and put the chicken breasts into a baking dish or platter that you would like to serve them on.

Making the sauce for this chicken recipe is fast, easy and flavorful. All you will need is a couple of medium-sized onions, four or five tomatoes, some cilantro and/or oregano, three our four garlic cloves, olive oil, mushrooms if you like, and black olives – also optional.

Just dice it all up, add the oregano or cilantro and garlic to your specific tastes and you are done.

Cover the chicken breasts with your freshly made sauce and serve with a freshly steamed vegetable of your choice.

That is all there is to this chicken recipe if you want completely healthy and no fat or carbs to speak of.

If you would like to add a few carbs, then prepare some angel hair pasta and place the baked chicken breasts and sauce over the angel hair and sprinkle with a bit of parmesan cheese.

As a note, you can alter this chicken recipe in a multitude of ways. The main thing to keep in mind when you do alter it is to focus on keeping the chicken recipe fat free and completely healthy.

Try to avoid making sauces out of dairy products. If you should choose to make a sauce that has dairy products as a part of its ingredients, then to minimize your fat intake, try to avoid butter and sour cream, or minimally go with a light sour cream.

The idea behind this chicken recipe is to help you eat a delicious dinner while still eating healthy.

As a note, there are some excellent chicken soup and fried chicken recipes on the web as well, so if this one doesn’t hit your taste buds tonight, then consider a good chicken soup or fried chicken meal for your family.

About the Author

Chicken On A Bun provides useful information on
chicken recipe,
fried chicken and
chicken soup.

(ArticlesBase SC #579857)

Article Source: http://www.articlesbase.com/ – A Totally Healthy Chicken Recipe

Preparation time: 25 minutes + 30 minutes marinating
Total cooking time: 20 minutes
Serves: 4

Ingredients for sweet and sour pork recipe:

500 g (1 lb) pork fillet, cut into thick slices
2 tablespoons cornflour
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon sugar
oil, for cooking
1 large onion, thinly sliced
1 green capsicum, cut into cubes
2 small carrots, thinly sliced
1 small Lebanese cucumber, seeded and chopped
5 spring onions, cut into short lengths
440 g (14 oz.) can pineapple pieces in natural juice, drained, juice reserved
1/4 cup (60ml/2 fl oz.) white vinegar
1/2 teaspoon salt

Directions for sweet and sour pork recipe:

1. When you want to start cooking the sour pork recipe, first place the pork in a shallow glass or ceramic bowl. Combine the cornflour with the sherry, soy sauce and half the sugar and pour into the bowl. Cover and refrigerate for 30 minutes.

2. Drain the pork, reserving the marinade. Heat the wok until very hot, add 2 tablespoons of the oil and swirl to coat the side. Stir-fry half the pork over high heat for 4-5 minutes, or until the pork is golden brown and just cooked. Remove from the wok, add more oil if necessary and repeat with the remaining pork. Remove all the pork from the wok.

3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion over high heat for 3-4 minutes, or until slightly softened. Add the capsicum and carrot, and cook for 3-4 minutes, or until tender. Stir in the marinade, cucumber, spring onion, pineapple, vinegar, salt, remaining sugar and 4 tablespoons of the reserved pineapple juice.

4. Bring to the boil and simmer for 2-3 minutes, or until the sauce his thickened slightly. Return the pork to the wok and toss until the pork is heated through. Serve immediately.

Nutritional Value for sweet and sour pork recipe:

Protein 25 g;
Fat 12 g;
Carbohydrate 25 g;
Dietary Fibre 4 g;
Cholesterol 50mg;
Energy 1325kJ (315cal)

About the Author

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in this article make all the urls (links) active.

(ArticlesBase SC #1762945)

Article Source: http://www.articlesbase.com/ – Sweet And Sour Pork Recipe

Preparation rime: 15 minutes
Total cooking time: 10 minutes
Serves: 4

Ingredients for the honey and black pepper beef recipe:

oil, for cooking
500 g (1lb) round steak, cut into thin strips
2 cloves garlic, crushed 1 onion, sliced
300 g (10 oz) sugar snap peas
2 tablespoons honey
2 teaspoons soy sauce
2 tablespoons oyster sauce
3 teaspoons cracked black pepper

Directions for the honey and black pepper beef recipe:

1. If you are interested in combining honey with black pepper beef recipe into making a nice meal, first you should heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.
2. Next step begins by heating the wok. Then add 1 tablespoon of the oil and stir-fry the garlic, the onion and the sugar snap peas until softened and the remove from the wok and set aside.
3. Step 3 begins be adding the honey, the soy sauce, the oyster sauce and the cracked pepper to the wok. Then bring to the boil, and after reduce the heat and simmer for 4 minutes
4. In last step you should increase the heat. Soon after return the meat and the vegetables to the wok, and then toss for 3-4 minutes until well heated through.

Nutritional Value for the honey and black pepper beef recipe:

Protein 30 g;
Fat 15 g;
Carbohydrate 20 g:
Dietary Fibre 4.5 g:
Cholesterol 70mg;
Energy 1400kJ (335cal)

Hints for the honey and black pepper beef recipe:

1.    Heat the wok, then add the oil and swirl it around to coat the side of the hot wok.
2.    Once the beef is cooked, remove it from the wok and drain on paper towels.
3.    Add the honey, soy sauce, oyster sauce and cracked pepper and bring to the boil.

About the Author

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in this article make all the urls (links) active.

(ArticlesBase SC #1761310)

Article Source: http://www.articlesbase.com/ – The Honey And Black Pepper Beef Recipe

Ingredients:

- 2 tomatoes
- oil, for cooking
- 600g (1 1/4lb.) lamb fillet, sliced
- 300g (10 oz.) can cannellini beans
- 3 cloves garlic, finely chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons finely chopped rosemary
- 1 teaspoon cumin seeds
- 1 tablespoon flat-leaf parsley leaves
- 1 tablespoon lemon juice

Directions:

1. First start by score a cross in the base of each tomato with a sharp knife. Then put the tomatoes in a heatproof bowl and cover it with boiling water for about 30 seconds or so. After that, transfer to iced water and then peel the skin away and remove the stalks. Then scoop out the seeds and chop the flesh into small cubes.

2. After that, heat the wok until it becomes very hot, then add 2 teaspoons of oil and swirl it around to coat the side. Then stir-fry the lamb in two small batches over very high heat until it becomes browned.

3. After that, return all the lamb to the wok, add the garlic, the cumin seeds and the rosemary and cook it for about 1 minute or so. Then reduce the heat and add the vinegar and lemon juice. Then stir to combine, scraping any bits from the bottom of the wok.

4. After that add the tomato and the cannellini beans and stir-fry until it becomes warmed through. Then season it with salt and black pepper and then scatter with the parsley.

Nutrition Value

- Protein 35g;
- Fat 6g;
- Carbohydrate 3g;
- Dietary Fibre 3g;
- Cholesterol 100mg;
- Energy 890kJ (210cal)

About the Author

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

(ArticlesBase SC #1828541)

Article Source: http://www.articlesbase.com/ – Lamb With Cannellini Bean And Rosemary Recipe