would like a recipe for baked chicken spaghetti
8 years ago
Featured Answer
Sort by:Oldest
Comments (7)
Related Discussions
Why doesn't my spaghetti sauce taste like Hunt's spaghetti sauce?
Comments (25)"But actually it isn't all that difficult to know the approved ones as there are so few of them for spaghetti sauce since it is a low acid product. NCHFP/USDA publications, which includes the ones in So Easy to Preserve, and those in the Ball/Bernardin books. That's it. There aren't any in Small Batch Preserving." Well, it may not call itself spaghetti sauce, but there is "Chunky Basil Pasta Sauce" with fresh herbs and veges in Small Batch Preserving, and also "Roasted Vegetable Pasta Sauce" with both veges and fresh herbs in Small Batch Preserving, and also "Seasoned Tomato Sauce" with veges and fresh herbs that Small Batch Preserving suggests using in "pasta sauces, soups, stews, pizza, or casseroles." So, although the OP did leave the door open to reasonable questions about recipe safety, it is also good to take care in making broad statements about recipes which include such phrases as "there are no recipes which. . .", or "all approved recipes for (pasta sauce, salsa, whatever) MUST be. . ." since there may well be a safe recipe which allows such processing. For example: you CAN use fresh herbs in the approved NCHFP spaghetti sauce recipe, as this email from Elizabeth Andress states: Thank you for visiting the National Center for Home Food Preservation. > question -> Spaghetti Sauce without Meat: > 1. Can I eliminate the celery/peppers completely? > 2. Can I use fresh herbs or only dried? > 3. Can I add basil (fresh or dried)? > 4. Can I eliminate the sugar? For our particular procedures: http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce.html You can leave out the celery and peppers completely, leaving everything else the same. (The mushrooms are already optional, also.) If you use fresh herbs, make sure they are very clean. I can only recommend using the equivalent volume measures, though, and that may not give you the flavor you desire. Eg., instead of 2 TBSP dried oregano, use 2 TBSP minced fresh oregano. I do not have enough information to know the upper limit on how much fresh to add, so that's all I can suggest without testing. (which we cannot do). You can use basil as a substitute for one of the other herbs (eg, you may not want the parsley with basil). Or, if you are leaving out the celery and peppers completely, you could add 2 to 4 TBSP of basil. Yes, you can eliminate the sugar in this recipe. The chopped celery and/or peppers and the sugar add a little moisture/liquid in many recipes. In this particular sauce, however, it is cooked down to thickened consistency anyway, so the amount of liquid that would be added by these ingredients would not be important as it might be in other types of food products/mixtures. Best wishes, Elizabeth Andress -------------------------------------- Elizabeth L. Andress, Ph.D. Project Director, National Center for HFP Professor and Extension Food Safety Specialist Department of Foods and Nutrition The University of Georgia 208 Hoke Smith Annex Athens, GA 30602-4356 Phone: (706) 542-3773 FAX: (706) 542-1979 -----------------------------------------------...See MoreBaked Chicken recipes please
Comments (17)This is not a baked chicken dish, but it's quick and easy and fairly healthy. If you're cooking for a bunch of hungry kids, you might note that you can fit a five pound value pack of chicken thighs (cost around $6) into a 14 inch nonstick skillet (available at Sams for around $28) and have the entire batch cooked in 20 minutes. Worth getting a big nonstick skillet just for this recipe. Crispy Chicken Thighs This is more a technique than a recipe. I learned it from a recipe by Jacques Pepin. That recipe involves making a sauce, but the chicken thighs by themselves are tasty on their own even if you don’t want to bother making the sauce. You get crispy ‘fried’ chicken without a batter and with much less fat than regular fried chicken. Quick, extremely easy, and very tasty. From a food-science-geek standpoint, what you’re doing is rendering the fat out of the skin, and the skin fries in that fat, while the flesh side is steamed in the covered skillet by the vapors liberated in the cooking process. You can vary the seasoning if you want; a little bit of smoked Spanish paprika (‘pimenton’) or chipotle powder works well instead of or in addition to the black pepper. Penzeys has a spice mix called ‘Arizona Dreaming’ that works very well on this. So does lemon pepper (Penzey's 'Sunny Spain' salt free lemon pepper is very good on this) Ingredients 4 chicken thighs, skin on salt black pepper Procedure 1. Set the chicken thighs skin-side down on a cutting board. Trim any excess floppy skin. In the flesh side cut a ½ inch deep slash on either side of the thigh bone, parallel to the bone and about ½ inch away from the bone (this helps the thigh to flatten out somewhat). Season the thighs on both sides with salt and pepper. 2. Place the chicken thighs skin-side down on an unheated non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to make sure it isn’t sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. If after 18 minutes the flesh side doesn’t look quite done, flip the thighs and fry them flesh side down for a minute or two, uncovered. When done, serve....See MoreFavorite Chicken Recipes Redux
Comments (40)Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know....See Morebaked chicken vs roasted chicken
Comments (10)As far as meat is concerned, I think the popular use of the two terms is the same, whether that's accurate or not. The temperature doesn't matter. The way to avoid dry meat, no matter what kind, is to use good quality meat and avoid overcooking it. Times you find listed are only an approximation, it's the internal temperature in the deepest part that matters. For chicken, about 155-160 is the right point for breasts and then let the pieces rest 5-10 minutes. Another approach that can be used for chicken is to brine it though the final target internal temperature is the same. I won't go into the details, the method is easily found. I buy skin on, bone in air cooled breasts and bake/roast them at about 375 deg. With no more preparation than a light rub of olive oil and a little salt and pepper, the skin comes out brown and crisp by the time the right internal temperature is reached. They're always moist and tasty....See More
Related Stories
KITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full Story
LIFESimple Pleasures: The Joy of Baking
Fill your house with a heavenly scent and your heart with cheer by making time to bake
Full Story
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
KITCHEN DESIGNWorld of Design: Favorite Recipes From Food Lovers Around the Globe
Travel with your tastebuds and experience for yourself these international foodies' favorite dishes
Full Story
KITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full Story
SHELTERING AT HOME15 Essentials for the Baker’s Kitchen
You can turn out delicious home-baked goods with ease when you own these utensils, tools and pans
Full Story
FARM YOUR YARDHow to Grow Vegetables in Containers
Get glorious vegetables and fruits on your patio with a pro’s guidance — including his personal recipe for potting mix
Full Story
HOUSEKEEPING12 Cleaning Projects That Go a Little Deeper — Naturally
Eucalyptus oil for germy door handles. Baking soda for oven grime. Here are nontoxic solutions for often-overlooked cleaning jobs
Full Story
LIFEHouzz Call: What Has Mom Taught You About Making a Home?
Whether your mother taught you to cook and clean or how to order takeout and let messes be, we'd like to hear about it
Full Story
marilyn_c