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Recipe File: Oven Baked Chicken and Rice
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Dilbert



Joined: 19 Oct 2007
Posts: 1000
Location: central PA

PostPosted: Wed May 21, 2008 6:04 pm    Post subject: Reply with quote

....change the baking time

oh dear, absolutely. fish an hour at 375'F sounds like 'petrified'

I think you could easily cobble up a very good 'knock off' of this recipe for fish. my attempt would go something like:

ensure all the ingredients other than fish are 'hot' before inserting fish and putting into oven.

bake time _max_ 20 minutes - I'd be checking at 10 for doneness.

consider cream of celery with fish vs. cream of mushroom..... has a 'fresher' flavor.
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PostPosted: Sun Jun 01, 2008 5:54 pm    Post subject: this recipe sounds familiar! Reply with quote

cooking with soups is pretty classic guys!

campbell's is particularly versatile because it is condensed, so you can control the consistency, and it makes a great sauce with vegetables.

for a recipe like this where you don't need condensed soup (note that they added water), you can also use low-fat chicken stock which tastes great!

kudos to everyone who got in the kitchen and tried it out!
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nat
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PostPosted: Sun Jun 15, 2008 1:05 pm    Post subject: - Reply with quote

hi michael, may i know what were the dimensions of the oven pan that you used? =D also, you said that you used only 1 cup of rice.. but is that enough to serve 6 pax? =D
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Michael Chu



Joined: 10 May 2005
Posts: 1619
Location: Austin, TX (USA)

PostPosted: Sun Jun 15, 2008 5:44 pm    Post subject: Re: - Reply with quote

nat wrote:
hi michael, may i know what were the dimensions of the oven pan that you used? =D also, you said that you used only 1 cup of rice.. but is that enough to serve 6 pax? =D

It was a 9x13-in. pan. 1 cup of rice was enough because the rice comes out pretty rich afterward. You'll probably want to serve a side dish too (like a salad) - this is just one course.
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Tom Smith
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PostPosted: Sun Jun 29, 2008 8:35 pm    Post subject: Verrrrrrrrry Good Reply with quote

Excellant
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PostPosted: Wed Jul 02, 2008 2:02 am    Post subject: Reply with quote

I like to tweak this recipe by using a homemade mushroom cream sauce of 3 T butter, 3 T flour, the sauteed mushrooms and onions, a cup of lowfat milk and 3 cups of chicken broth. I brown the chicken in my cooking pan and toss the excess fat then pour 1 cup short grain brown rice over the chicken and put my sauce on top of that. My version cooks in about an hour and a half. Today I added finely chopped fresh herbs for a little flavor.

It's not really low-fat or particularly quick, but I'm not particularly fond of the taste of condensed soup, and I think I've got this recipe about as healthy as it's ever going to be.
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Friendly
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PostPosted: Thu Jul 17, 2008 10:32 pm    Post subject: rice -n- butter Reply with quote

You don't have to use butter or a butter substitute at all in this recipe. You can put the rice in the bottom of the baking pan and, having mixed all your liquid ingredients together (whatever you choose them to be), pour them over the top of your rice, then place the chicken.
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Kiki
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PostPosted: Fri Aug 01, 2008 10:13 pm    Post subject: Reply with quote

I just have one thing to say to the Food Nazi/carbonboy:
You call Wisconsin the bratwurst capital of the world? Do you know where bratwurst actually comes from? It's a delicious German sausage I used to love as a kid (yes, I ate heaps of them, and my arteries are probably hardening as we speak, at the ripe old age of 27). The real way to eat them (if there is one) is grilled, on a brotchen (small round hard roll that only covers about 1/3 of the wurst), smeared with good brown German mustard. I have never seen a German eat one any other way, nor have I eaten them any differently.

Oh, and those things they make in America taste absolutely nothing like the real thing. Just had to put my two eurocents in.
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Mizmakeup
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PostPosted: Sat Nov 22, 2008 10:54 pm    Post subject: On line and found this recipe Reply with quote

I want to make chicken and rice like my mom made and found this online - found it helpful and then I read the comments.
People should be nice - or line or anywhere else.

As my mom (who made the best chicken and rice) always said -
if you can't say anything nice - don't say it all.

I appreciated the recipe and directions.
Thanks!
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Guest






PostPosted: Wed Jan 07, 2009 5:32 pm    Post subject: Reply with quote

WOW!!!!
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jess
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PostPosted: Tue Jan 27, 2009 9:43 pm    Post subject: :) Reply with quote

this is something similar to what my mom has been cooking for years, and i've always loved it.

ever since i got my cast iron skillets i've been looking for stove-top to oven recipes. i can't wait to try this when i get home Smile
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not an engineer
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PostPosted: Wed Jan 28, 2009 10:31 pm    Post subject: Reply with quote

This whole page is funny!!! I thought engineers were supposed to be smart! Ya'll sound like a bunch of workaholics who need to get a hobby, don't look for help on recipies if you are just going to bash them!

If you don't have anything nice to say, please shut up!!! Teasing
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alfway
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PostPosted: Tue Feb 24, 2009 5:19 pm    Post subject: Healthy cooking Reply with quote

I am ninety three years old, and the last ten of them have been pure misery. I blame it on my wife, she's still around, for cooking all that healthy food to get these extra years on our life. Will let me tell ya sonny, if I had it all back, I would have eaten much more with butter, cream of mushroom soup, bacon, and what ever you name....go for it, because the extra years that you gain aren't worth diddley. Keep up the good work, Michael!
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Ann
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PostPosted: Wed Mar 11, 2009 3:20 am    Post subject: Recipe Reply with quote

This recipe is very good. As for all the crazy stuff about the sodium, it is up to you which kind of creamed soup you use. Thre is low sodium and if you go to your local health store, you can even find sodium free!!! I used Jasamine rice and salt substitute and it turend out very well. Thank you for the recipe!
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Guest






PostPosted: Wed Mar 11, 2009 5:40 am    Post subject: Reply with quote

If I was to cook this with chicken breast, how should I adjust the cooking time? I live alone and don't bake chicken much, so its not worth it to buy thighs and drumsticks for this recipe alone.
love this site by the way
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