Chicken Recipes


1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

DirectionsInstructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Place chicken in a roasting pan, and season generously inside and out with salt and pepper.
Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity.
Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces,
and place in the chicken cavity.

Step 3
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).
Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil,
and allow to rest about 30 minutes before serving.



Best Lasagna

Original recipe yields 12 servingsIngredient Checklist

  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1 ½ teaspoons dried basil leaves
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoons salt, divided, or to taste
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese


Instructions Checklist

  • Step 1In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Step 2Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Step 3Preheat oven to 375 degrees F (190 degrees C).
  • Step 4To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Step 5Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Recipe By:allrecipes


Slow-Cooker Beef Brisket


  • 2 1/2to 3 1/2 lb fresh beef brisket (not corned beef)
  • 2tablespoons vegetable oil
  • 2teaspoons salt
  • 2teaspoons pepper
  • 2cups thinly sliced onions
  • 1cup 1 1/2-inch pieces peeled carrots
  • 5cloves garlic, chopped
  • 1can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
  • 2Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
  • 3Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

Credit by: bettycrocker


Chicken Drumsticks

Marinade- Balsamic vinegar, brown sugar, garlic, mixed herbs, Worcestershire sauce, salt and pepper. Mix everything together and marinade the drumsticks for 2hours.
Put the chicken in the oven for 45 to an hour. Base the chicken with left over marinade

Source: Portia’s Catering



𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :
12 chicken wings
3 tbsp oil
80ml churtney
80m tomato sauce
80ml steakhouse sauce
125ml cup water
2 tbsp paprika
2 tbsp Portuguese chicken spice
2 tbsp lemon and herb spice
Salt and pepper
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 :
Season chicken wings with salt and pepper
Fry and put it aside
Heat oil in a deep pan over medium-high heat.
Add lemon and herb, paprika, and Portuguese spices to the pan and stir, make sure it doesn’t burn.
Now add tomato sauce, chutney and steakhouse sauce and water.
Mix to combine and reduce the heat to medium-low. Simmer gently for 2 minutes until the sauce thickens.
Add cooked chicken wings to the sauce and stir until coated and the sauce sticks to the chicken wings.
Remove from heat and let it cool
Garnish with sesame seeds and green chili.

Credit: cooking with metjie