Answers to Everyday Questions : What’s cooking for Christmas Eve?

What’s cooking for Christmas Eve?

6 Responses to “What’s cooking for Christmas Eve?”

1. BlueSea said :
   December 9th, 2010 at 5:31 am

   Make a mixture of rice and cream of chicken soup, put in bottom of your baking dish with your chicken pieces on top. Bake in 325 for about an hour or until the chicken is done.

   Or just marinate your chicken pieces in your favorite marinade, and there are tons of flavors, look by the BBQ sauce at the grocery store, marinade overnight and bake away.
2. milldan65 said :
   December 9th, 2010 at 5:44 am

   Try either of these that I have found for myself on the Kraft site. I haven’t had the chance to try either one yet, but I plan to because I think they both sound good. Good Luck & Merry Christmas!!

   http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=51155

   http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=65955
3. redunicorn said :
   December 9th, 2010 at 6:33 am

   I got key lime chicken frozen peices at the Trader Joe store.

   Here is a site with lots of recipes.
4. jane u said :
   December 9th, 2010 at 6:39 am

   how would you like to cook a CARAMELIZED BAKED CHICKEN?

   ings:
   1 k Chicken breast boneless
   2 tablespoon olivew oil
   1/2 cup Kikkoman soy sauce
   2 tablespoon tomatoe ketchup
   1 cup honey
   1 tablespoon minced garlic
   salt and pepper to taste

   Procedure
   l. Preheat oven for 350 F. Place chicken in a 9x 13 inches baking pan
   2. Mix oil soy sauce, ketchup, honey, garlic salt and pepper. Pour over boneless chicken breast.
   3. Bake in oven for 1 hour or until chicken is cooked and sauce has caramelized.

   this makes 4 servings.
5. doug k said :
   December 9th, 2010 at 7:15 am

   I would assume you’re talking about the old-fashioned look of a whole chicken, nice and golden brown out of the oven.

   I like to get a large chicken and put some slices of orange in the insides. This adds a nice flavor and helps the chicken stay moist and cook evenly. I rub the outside with butter and put salt and black pepper on it. It’s pretty traditional to cook some root vegetables (whatever you like – carrots, potatoes, turnips) and some onion and celery in the pan with the chicken.

   A big chicken will have enough moisture that you don’t need to add any to your roasting pan. Cook the bird at 350 degrees for about an hour, until it looks nice and golden. To test if it is done, one of the legs should move freely when you pull it away. The liquid out of the meat should run clear. If you have a meat thermometer, go for about 160 degrees internal meat temperature in a thick part of the breast.

   Good luck and I hope everyone enjoys the meal you make!
6. maisie mitchell said :
   December 10th, 2010 at 5:17 pm

   I find a chicken on the bigger side is best and dont forget the leftovers make great stew !