rocessor, add the chopped chicken and apple sausage and process until it looks like
Boil cider down to 2 or 3 tablespoons syrup in a small saucepan.
Remove the bones from the chicken thighs, leave the fat on.
Cut into 1\" dices.
Coarsely chop in food processor with dried apples.
Mix the syrup, chicken and apple mixture with remaining ingredients, and squeeze the mixture with your hands until well blended.
Will be a little sticky.
Mold into patties and cook over medium heat until done, turning once.
Use immediately or freeze for up to 2 months!
ok onion in hot butter and oil over medium heat
killet on medium heat. Cook chicken and shallots in 2 batches for
Melt butter in large skillet on high heat. Brown chicken and onion 4-5 mins, turning. Stir in curry powder, sugar and flour and cook, stirring, for 1 min. Add tomatoes, coconut milk and apples.
Reduce heat to low; cover and simmer 15-20 mins, until chicken is tender and sauce thickened.
Serve with rice, cilantro and lime wedges.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.
ocessor, pulse, add the onion and apple and pulse until finely chopped.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
Preheat oven to 375.
Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks.
Place potatoes, onions and apples into ziploc bag.
Pour in olive oil and all seasoning (more or less of these taste.).
Shake bag until everything is coated well.
Pour into 13x9 in pan and toss with sausage.
Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.
Heat oil and 1 tblsp butter over
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.
Place the chicken into a large pot. Cover with water and bring to
Cook chicken until well done in unsalted water.
Pick off bones.
Set aside.
Save broth.
Melt margarine.
Stir into dressing mix.
In a greased 13 x 9-inch dish, put layer of dressing crumbs, layer of chicken and layer of celery soup diluted with one can broth.
Place another layer of dressing crumbs, layer of chicken and can of chicken soup diluted with one can chicken broth. Top with dressing crumbs.
Bake at 350\u00b0 for 45 minutes to one hour.