Chicken Cherry Baguette Burgers Semi Homemaker Recipes

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LEBOO'S BUFFALO POPPERS - SEMI-HOMEMAKER RECIPE

Provided by Food Network

Categories     appetizer

Time 28m

Yield 8 servings

Number Of Ingredients 5



Leboo's Buffalo Poppers - Semi-Homemaker Recipe image

Steps:

  • Preheat oven to 350 degrees F.
  • Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes.
  • Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes.
  • Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing.

1 pound chicken tenders
1 (2.25-ounce) package seasoned bread coating mix (recommended: Shake 'N Bake Crispy Version)
1 cup buffalo wing sauce
1 tablespoon honey
1 cup lowfat ranch or lowfat blue cheese dressing

RUM CAKE - SEMI-HOMEMAKER RECIPE

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11



Rum Cake - Semi-Homemaker Recipe image

Steps:

  • For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  • For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
  • Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup canola oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)

FRENCH BRIE AND HAM BAGUETTE

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 4



French Brie and Ham Baguette image

Steps:

  • Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
  • Optional: heat in a 400 degree F oven for 10 to 12 minutes.

1 (18 to 20-inch) baguette
1/3 cup peach or raspberry preserves
1 (6-ounce) package deli ham slices
1 (5-ounce) wedge brie, sliced, room temperature (recommended: Alouette)

FRENCH BRIE AND HAM BAGUETTE

Provided by Sandra Lee

Categories     main-dish

Yield 4 servings

Number Of Ingredients 4



French Brie and Ham Baguette image

Steps:

  • Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
  • Optional: heat in a 400 degree F oven for 10 to 12 minutes.

1 (18 to 20-inch) baguette
1/3 cup peach or raspberry preserves
1 (6-ounce) package deli ham slices
1 (5-ounce) wedge brie, sliced, room temperature (recommended: Alouette)

O' CHOCO CAFE CAKE - SEMI-HOMEMAKER RECIPE

Provided by Food Network

Categories     dessert

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 8



O' Choco Cafe Cake - Semi-Homemaker Recipe image

Steps:

  • Set the ice cream out on counter for about 30 to 45 minutes to soften, but not melt.
  • Crush the cookies in a food processor along with the butter.
  • Spray a 9 by 5-inch loaf pan with cooking spray and line it with waxed paper so that the paper covers sides and is taller than pan. The paper should fall over the sides of pan. Press the crushed cookies into the bottom of the pan to make a thick layer. Do not allow the cookies to go up the sides.
  • Layer the ice cream in the order you prefer. (I usually do coffee, chocolate, and then the vanilla.) Smooth out each layer before pouring in the next flavor of ice cream to make a level surface for the next layer. Fill the pan with the last layer so that the ice cream is level with the sides of the pan.
  • Cover with plastic wrap and place in the freezer until the ice cream is firm and solid, at least 5 to 6 hours. (I usually start this in the morning to serve as a dessert after dinner.)
  • Once the ice cream is firm and solid remove the plastic wrap. Dip pan into warm water to make it easy to remove, but do not let water get inside the pan. Invert onto a decorative plate, using the waxed paper to ease the cake out of the pan. Remove the waxed paper and serve.

Pint coffee ice cream
Pint chocolate ice cream
Pint vanilla ice cream
20 chocolate cookies (recommended: Oreo)
1/2 cup soft butter
Cooking spray
Whipping topping, optional
1/2 to 1 teaspoon coffee liqueur, optional

SUMMER CHICKEN BURGERS

These grilled chicken sandwiches are mouthwatering! Great for backyard get-togethers.

Provided by Elisa Gale

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 9



Summer Chicken Burgers image

Steps:

  • In a small bowl, combine sliced avocado and lemon juice. Add water to cover; set aside. Preheat an outdoor grill for high heat and lightly oil grate.
  • Heat butter in a large heavy skillet over medium-high heat. Saute the onions until browned and caramelized; set aside.
  • Season the chicken with salt and pepper. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side. Place buns on grill just long enough to toast them.
  • Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado.

Nutrition Facts : Calories 587.2 calories, Carbohydrate 34.4 g, Cholesterol 100.9 mg, Fat 32.2 g, Fiber 5.6 g, Protein 40.6 g, SaturatedFat 10.3 g, Sodium 636.6 mg, Sugar 6.8 g

1 ripe avocado, sliced
1 tablespoon lemon juice
1 tablespoon butter
1 large Vidalia onions, sliced into rings
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
salt and pepper to taste
4 roll (blank)s hamburger buns
4 tablespoons mayonnaise
4 slices provolone cheese

CHICKEN BURGER

Make and share this Chicken Burger recipe from Food.com.

Provided by Lani D

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11



Chicken Burger image

Steps:

  • Place mince in a large bowl and process all other ingredients in a food processor untill smoth.
  • Mix with mince and enough bread crumbs to make a soft but manageable texture.
  • divide mix into 6 and then shape into balls.
  • on a baking tray lined with paper press balls down and place in a preheated oven.
  • Serve on a muffin half with the lettuce leaf and 2 slices of tomato.

250 g ground chicken
100 g mushrooms, chopped
1 stalk celery, chopped
1 onion, diced
1 large parsley, sprig
1 egg white, lightly beaten
2 teaspoons soy sauce, salt reduced
1/2 cup breadcrumbs
3 whole wheat English muffins
3 lettuce leaves
1 tomatoes

CHEESY CHICKEN BAGUETTE

This is another combination of recipes.Update: 8/10/2008 - One time saver I can think of is to buy your onions already sliced, muchrooms caps, and make bacon ahead of time(keep in airtight container for 1 day)

Provided by Manami

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13



Cheesy Chicken Baguette image

Steps:

  • In a 10" nonstick skillet, melt butter & crushed red pepper flakes(if using) over medium high heat and cook onions; uncovered stirring occasionally, 15 minutes or until onions are golden. (if desired add a bit of brn sugar & it will help the onions caramelize).
  • Remove onions from skillet and keep warm.
  • Sprinkle with garlic powder.
  • In same skillet melt 1 tablespoon butter over medium-high heat and cook chicken 4 minutes or until chicken is throughly cooked, turning once.
  • In same skillet, melt remaining butter over medium heat and brown mushrooms for about 6 minutes, till all water is absorbed.
  • To serve, arrange chicken on 1/2 bread, then top with hot onions, mushrooms, cheese and bacon.
  • Bake at 375ºF for 5 minutes or until cheese is melted.
  • Top with remaining bread.
  • To serve, cut in half.
  • Sprinkle with thyme and, if desired, salt and ground black pepper, to taste.

Nutrition Facts : Calories 1226.7, Fat 49.7, SaturatedFat 25, Cholesterol 175.2, Sodium 1867.8, Carbohydrate 127.2, Fiber 7.9, Sugar 4.1, Protein 64.9

3 tablespoons butter
1 medium onion, thinly sliced
1 cup sliced mushrooms, caps only
2 boneless skinless chicken breast halves (pounded thin)
1/4 teaspoon dried thyme leaves, crushed (optional)
salt & fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional)
garlic powder
mayonnaise, for serving (optional)
mustard, for serving (optional)
1 French baguette, halved lengthwise (about 12-inch long)
3/4 cup jarlsberg cheese or 3/4 cup swiss cheese, shredded
2 slices bacon, crisp-cooked and crumbled

MICHIGAN CHICKEN CHERRY BURGER RECIPE - (5/5)

Provided by á-46658

Number Of Ingredients 13



Michigan Chicken Cherry Burger Recipe - (5/5) image

Steps:

  • 1. Mix together eggs and yogurt. 2. Add egg mixture to ground chicken and mix evenly. 3. Mix all dried ingredients together and fold into chicken mixture. 4. Portion Michigan Chicken Cherry mixture into 8oz. patties about 1" thick. 5. Lightly coat burgers with non-stick vegetable spray. sauté' burgers in pan until golden brown on both sides. 6. Place browned burgers on parchment lined sheet tray and glaze top of each burger with 1-2 tablespoons of Cherry Vinaigrette. 7. Bake at 350* degrees for 10-15 minutes. Serve on toasted buns or on a bed of fresh greens.

2 1/2 lbs. Chicken breast, ground
1/4 cup plain low-fat yogurt
2 eggs, beaten
1/2 cup Cherries, Sun Dried
2 Tablespoons parsley, dry flakes
3/4 cup bread crumbs
1/4 cup Pepitas (small pumpkin seeds)
1 Tablespoon garlic, granulated
1 Tablespoon salt, kosher
1 teaspoon black peppercorns, ground
Non-stick cooking spray
1 cup mixed spring greens
4 Whole grain hamburger buns, split and toasted

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