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March 3, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



March Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)


 Chicken Recipes


Mandarin Chicken Salad with Fried Rice Recipe

1/2 cup Wish-Bone Original Ranch Dressing
1/4 cup orange marmalade
1 1/4 pounds boneless, skinless
chicken breast(s), cooked and sliced
(about 3 cups)
1/4 cup thinly sliced red onion(s)
4 cups mixed salad greens (about 4 cups)
1 can (11 oz.) mandarin oranges, drained
1/2 cup seasoned croutons
1 package Lipton® Asian Sides™ (Chicken Fried Rice, prepared according to package
directions)

In large bowl, blend Dressing with marmalade. Add chicken, red onion and salad greens; toss to coat. Gently fold in oranges and croutons. Serve with Lipton Asian Sides - Chicken Fried Rice.
Serves: 4
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Pineapple Pepper Chicken Recipe

4 cups unsweetened pineapple juice
2-1/2 cups sugar
2 cups vinegar
1-1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 tablespoons soy sauce
2 teaspoons chicken bouillon granules
3/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 broiler or fryer chickens, 3 to 3-1/2 pounds each), cut up
1 can (8 ounces) pineapple chunks in juice, drained
1 medium green bell pepper, julienned

In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 13" x 9"
x 2" baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350°F for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.
Makes 6 Servings
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Pineapple Chicken Salad Recipe

1/2 medium green pepper
2 cups pineapple, juice pack chunks
1 pound roasted chicken breast, no skin
1/2 cup fat free mayonnaise
2 cups lettuce

Slice peppers and drain pineapple. Cut chicken into 1 inch cubes. Mix together with fat free mayonnaise and serve on lettuce leaves.
Makes 4 Servings
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Crockpot Lime Soda Chicken Recipe

2 pounds boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2 to 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper

Place chicken in crockpot. Combine remaining ingredients; pour over chicken.Cover; cook on low for 6 to 8 hrs. Serve over rice or noodles. To thicken sauce, combine 1-1/2 tablespoons cornstarch with 2 tablespoons of water and add to the crockpot.
Makes 4 Servings
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Cranberry Nut Quick Bread MixCranberry Nut Quick Bread Mix

This bread is a cinch to make. Add eggs, butter, and water to the mix and stir with a spatula until combined. Place it in a pan and bake. Your kitchen will soon smell of nuts and spcies. Whether you serve this to your family, guests, or give it as a gift, folks will love this moist, maple-flavored loaf.

Cranberries are a wonderful addition to any bread. The marriage of moist, sweet bread with the tang of cranberries is heavenly. To make it even better, we added plenty of rich walnuts, a hint of citrus, and just the right spices. This bread is to die for.
More Quick Bread Mixes

Bread Machine Mixes


 


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Brownie Raspbery Brownie MixChocolate Raspberry Brownie Mix

These are serious raspberry chip brownies! These are not cake-like. These are just right, fudgy brownies--old-fashioned brownies like you remember.

Economical: no oil or eggs required and they make a 9 x 13 pan full of thick brownies.
Extra large mix: Each mix weighs 2 pounds--about twice the size of many store mixes.
This mix contains more than just cocoa--it's loaded with real raspberry chips made with raspberry puree.

Dense, fudgy, chewy brownies.
With only water to add and two minutes of mixing with stand-type mixer, these are quick and easy to make, a great cookie to make on a busy day.

You'll make a generous 9 x 5-inch loaf from this package. Eggs and butter are not included.

More Brownie Mixes 
All Baking Mixes


Crock Pot Chicken Stroganoff Recipe

6 each boneless chicken breast, filet halves
1 1/2 tablespoons butter
1 1/2 cups sliced fresh mushrooms
2 tablespoons chopped fresh parsley
2 teaspoons Dried chives
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth
1 tablespoon flour
1/2 cup Sour cream

In a large skillet, melt butter and brown breast filets on both sides; remove chicken and reserve. Add mushrooms, parsley, chives, dill, salt and pepper; cook until mushrooms are softened. Stir in chicken broth, return chicken to skillet, cover and simmer 15 minutes or until breast filets are tender. Remove breast filets from skillet and place in a heated serving platter.

In a small bowl, combine flour and sour cream. Stir sour cream mixture into skillet; cook until heated through. DO NOT BOIL. Serve sauce over breast filets.
Makes 6 Servings
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Chicken Relleno Casserole Recipe

8 ounces Monterey Jack cheese
10 oz. Bisquick
16 oz. can whole green chiles
2 lg. chicken breasts
1 (16 oz.) jar mild salsa
1 egg
1 to 1-1/2 c. milk

Cook chicken, debone and shred into pieces. Cut cheese into 1/4 inch slices and place 1 inch apart in 9 x 12 ungreased baking dish. Cover with green chiles which have been cut into strips. Next layer with chicken pieces. Mix Bisquick, egg and milk to consistency of just thicker than buttermilk. Pour over chicken. Cook at 350 degrees for 30 to 35 minutes or until slightly brown. Pour salsa on top and cook another 5 to 8 minutes. Let stand 5 to 10 minutes before serving.
Makes 4 servings
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Chicken Lo Mein Recipe

1 tablespoon of oil
2 boneless, skinless chicken breast halves, cut into thin bite-size strips
1 garlic clove; minced
1/4 tsp. ginger
1/2 c. water
2 tablespoons of soy sauce; I use the low salt kind
1 (10 1/2 oz) can condensed chicken broth
4 oz. uncooked angel hair pasta, broken into thirds
1 (1 lb. pkg) Green Giant Select Frozen Broccoli, Carrots, and water
chesnuts

Heat oil in a large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add ginger, water, soy sauce, and broth. Bring to a boil. Stir in pasta. Add frozen vegetables; stir gently. Return to a
boil. Reduce heat to medium-low; cover and simmer 5 to 8 minutes or until pasta and vegetables are tender, stirring occasionally.
Serves 4
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Beer Battered Chicken Strips Recipe

1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Ground black pepper
4 chicken breast halves; skinless, boneless
1-1/4 cups vegetable oil

Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil
reaches desired temperature of 360º (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips
occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
Makes 4 Servings
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Cajun Chicken Casserole
Makes 6 Servings

1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1 medium bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup
1-1/2 teaspoons Cajun Creole seasoning
1-1/2 cups Original Bisquick
1 cup milk
2 eggs

Heat oven to 375°. Heat chicken in 10-inch nonstick skillet over medium heat 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased baking
dish, 13x9x2 inches. Stir in tomatoes, soup and seasoning. Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture. Bake 30 to 35 minutes or until light golden brown. High Altitude (3500-6500 ft): Heat oven to 400°
Make 4 Servings
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Applesauce Glazed Chicken

1 pound chicken tenders
1/4 cup orange marmalade
1 teaspoon cornstarch
1/4 teaspoon ginger
1/2 teaspoon minced garlic
1 cup unsweetened applesauce
2 tablespoons sliced green onions

Wash and dry chicken. If using chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil lined 13 x 9 x 2 inch baking pan. Set aside. In 1 quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add applesauce.

Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken. Bake at 400F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired.
4 servings.
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Thank you so much Robbie for the apple cake recipes I'm going to make them next week.and nancy you have the best recipe site on the internet. I love your site and I love all the ladies with all there good recipes. I know if I need a good recipe I always come here.you all have a great day.
Erma in Sullivan


Judy in Buffalo thank you for the Caramel icing recipe I know ill love it I'm going to make it next week.
Erma in Sullivan


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5540 2nd St.
Lubbock, Texas 79416


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