Not exact matches
For years, the industry's biggest brands had based the molds of their
cups on a single pair of
breasts.
We partnered with Susan G. Komen
for the Cure to help raise awareness
for breast cancer by outfitting two million bottles of tea in pink labels and
cups and donating $ 100,000 to the cause.
Cooked 4 frozen chicken
breasts with one
cup of water
for 10 minutes on manual.
1 boneless skinless chicken
breast 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4
cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (
for the salad) 2 tablespoons Caesar dressing (
for inside the wrap) 2 large flour tortillas
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking
for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2
cup (250 ml) of heavy cream - salt & pepper to taste - 1
cup (128g) of ricotta Carbonara - 2 chicken
breasts -1
cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan cheese, finely grated
2 chicken
breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1
cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6
cups baby arugula 1
cup cherry tomatoes, cut in half 2
cups cooked quinoa 1/2
cup diced white cheddar cheese Fresh chives
for garnish
For the Rest: 1 lb boneless, skinless chicken
breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2
cup sliced scallions (green onions) 1/4 teaspoon crushed red pepper flakes (or more if you like it spicy!)
Start Chicken — Preferably used my recipe
for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken
breast, 1
cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperature.
6 chicken
breasts, bone in 1 quart apple juice 1/4
cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is
for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken
breasts, trimmed of fat (I only used two large
breasts and it was fine) 1
cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
Latin Flare Burger Yields: 6 large burgers Ingredients
for the patty: 2 pounds ground chicken
breast 1 large Vidalia onion, minced into meat 1/2
cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1
cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.
For the patties: 2 lbs ground chicken
breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp
For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns
For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Make a marinade:
For supermoist results, try this marinade for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less - sodium soy sauce, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic clov
For supermoist results, try this marinade
for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less - sodium soy sauce, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic clov
for your next batch of grilled chicken
breasts: 1
cup canola mayo, 3 tablespoons less - sodium soy sauce, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.
I am obsessed with all things / meals having turmeric, I sprinkle it on my eggs
for breakfast, cook chicken
breast in it and add to a
cup of bone broth.
1 3/4 pound chicken
breasts, marinated in 1/2
cup teriyaki sauce and 1 1/2 tablespoons grated ginger
for 20 minutes
The single serving recipe calls
for one
cup of diced cooked chicken which equals about one chicken
breast.
Pour 1/4
cup of the teriyaki sauce over the raw chicken and set aside to marinate
for at least 15 minutes (or longer if using chicken
breasts).
My favorite way to make shredded chicken: Throw a few chicken
breasts in your crock pot with 1 1/2
cups — 2
cups chicken broth (you can use water if you don't have chicken broth on hand) and cook on low heat
for 5 - 6 hours or until chicken falls apart.
Chicken Nuggets: 3/4 pound skinless, boneless chicken
breast cut into 1 - inch cubes 3/4
cup flour salt and pepper to taste (I also added a bit of cayenne
for a little kick) 1 egg, beaten 1
cup panko or regular breadcrumbs 1/3
cup grated parmesan cheese
2 skinless, boneless chicken
breast halve, about 6 oz each Olive oil Salt and black pepper to taste 2 slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin slices provolone cheese 1/4
cup grated Parmesan cheese Chopped parsley or chives
for garnish
Ingredients:
For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also wor
For the meatballs: 1 pound ground chicken
breast 1 3/4
cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds
for aesthetic purposes, but black will also wor
for aesthetic purposes, but black will also work!)
1 Pound Cooked Chicken
Breast Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional
For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4
Cup Crumbled Blue Cheese 1/4
Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
Ingredients
For Chicken 1 pound boneless chicken
breasts, cut into bite - sized pieces 1
cup flour 2 eggs 2
cups breadcrumbs...
1 pound boneless duck
breast, skin removed (see Note) 1/2 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped 1
cup pomegranate juice 1/4
cup reduced - sodium chicken broth, (see Tips
for Two) 1 teaspoon cornstarch 2 teaspoons chopped fresh parsley,
for garnish (optional) Sprinkle duck with salt.
Ingredients 2 lb boneless chicken
breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4
cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4
cups of Caribbean Marinade in a gallon - sized ziploc bag
for 20 minutes (or longer if desired).
For the topping: 7) 1 skinless, boneless chicken breast 8) 1 large onion, sliced thinly 9) 1/2 cup — 3/4 cup tomato sauce 10) 1/2 cup of freshly grated mozzarella cheese 11) 1/2 cup of chopped fresh parsley (for garni
For the topping: 7) 1 skinless, boneless chicken
breast 8) 1 large onion, sliced thinly 9) 1/2
cup — 3/4
cup tomato sauce 10) 1/2
cup of freshly grated mozzarella cheese 11) 1/2
cup of chopped fresh parsley (
for garni
for garnish)
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt
for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2
cup half and half 1/2
cup vegetable or chicken broth small handful fresh basil 1/2
cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken
breast, cooked and shredded
1 and 1/2 to 2 pounds boneless, skinless chicken
breasts, cut into small cubes 1/2
cup coconut oil
for frying, plus extra 1 tablespoon coconut oil 2 cloves garlic, minced 1 onion, thinly sliced 2 long red chillies, trimmed, deseeded if desired, and roughly chopped
for the chicken: 3 boneless, skinless chicken
breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3
cup cashews, lightly toasted salt to taste
for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2
cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2
cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2
cups store - bought turkey
breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste)
FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
boneless, skinless chicken
breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4
cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1
cup frozen corn Shredded monterey jack cheese, sliced - jalapenos, cilantro
for serving
Cheesy Chicken
Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakin
Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken
breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakin
breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3
cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1
cup milk 1 teaspoon Worcestershire sauce 1
cup shredded cheddar cheese Parsley
for garnish, optional Preheat oven to 350 degrees and lightly grease a baking dish.
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4
cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken
breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2
cups water 2
cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2
cup Buffalo hot sauce * 1/2
cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce
for serving
1.8 lbs (800 g) of duck magret (2 big duck
breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar
for more flavor) 2
cups (50 cl) of water 1.7
cups (40 cl) of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt
peaches, peeled and diced 1
cup cherry tomatoes, halved 8 basil leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken
breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (
for serving)
ingredients CHICKEN
BREAST MARINADE: 2 and 1/2 pounds chicken
breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4
cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (
for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken
breasts sliced into strips (recipe above) 4 - 6
cups mozzarella cheese (shredded) 2
cups ranch dressing 1
cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)
1 1/4 pounds Chicken
Breasts, boneless and skinless Salt and Pepper 3 tablespoons Olive Oil 1/3
cup Flour 2 Eggs 1 Lemon, juiced 4 Sage Leaves 1/2
cup Dry White Wine (such as sauvignon blanc) 3/4
cup Chicken Broth 2 tablespoons Butter Additional Lemon Wedges,
for garnish
3 cloves garlic, peeled 1 pound boneless skinless chicken
breast, tenders removed 1/4
cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4
cup best quality extra-virgin olive oil plus more
for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2
cup pitted calamata olives 1/2
cup chopped fresh basil
Used 5 chicken
breasts in the crock pot with 1 bottle of beer and only 1
cup of water on high
for 2 hours.
For the duck
breasts: 2
cups orange juice 2 cardamom pods 2 cloves 1 teaspoon coriander 1 teaspoon allspice 1 cinnamon stick 4 duck
breasts, 5 — 8 ounces each 1 tablespoon cooking oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper
Pin It By Gourmet Persuasian Adapted from Publix Aprons Ingredients: 3 boneless, skinless chicken
breasts (about 1.25 lbs) 1 tsp smoked paprika 1 tsp sea salt 1/2 tsp ground black pepper
For the spicy peach sauce 1
cup peach preserves... Continue Reading →
Here is what I did: Threw all this in the crockpot on high
for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken
breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4
cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.
Ingredients: 2 boneless, skinless chicken
breasts 4
cups chicken stock or water (
for poaching chicken)(You could also use about 4
cups diced rotisserie chicken.)
For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1
cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2
cups (or more to taste) thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken
breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes, sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper
For the Cemitas: 2 large boneless, skinless chicken
breasts Salt and freshly ground black pepper 1 teaspoon cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with sesame seeds Olive oil 1
cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves
For the chicken ·
cup light or dark brown sugar · 1 Tbsp ground allspice · 2 teaspoons garlic powder (or 3 garlic cloves, finely minced) · Salt · 1/8 teaspoon cayenne pepper, or more to taste · boneless, skinless chicken
breasts halves trimmed of excess fat, rinsed and patted dry · 1 1/2
cups canola or vegetable oil
I let them cook
for a bit, then I added about half a
cup of white wine, put the trivet in turned it up to manual and cooked 5 chicken
breasts for 6 minutes.
You can substitute 2
cups cooked chicken or turkey
breast for vacuum - packed chicken.
Rice Noodles 1/4
Cup Peanut Oil 1/4
Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4
Cup Soy Sauce 1/4
Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2
breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2
Cup Peanuts, choppedScallions, thinly slice
for garnishLime Wedges,
for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heat off.
1
cup unsalted roasted peanuts 1 red chili, deseeded and roughly chopped 1 lime, zest and juice 3 garlic cloves, peeled 1 - inch piece ginger, peeled and sliced 1 handful cilantro plus more
for garnish 1/2 teaspoon salt 2 teaspoons canola oil 2 boneless skinless chicken
breasts, sliced 8 ounces bok choi, stems sliced and leaves roughly torn 1 red pepper, deseeded and sliced 2 tablespoons low sodium soy sauce 8 ounces udon noodles, cooked