These are a few recipes I'd like to try, but I wasn't sure if soy milk can be substituted in such large amounts (1-2 cups) without causing cooking quality issues. And is the amount of butter required (even when substituting safe margarine) too great? What's the limit on the amount of safe margarine you should use in a recipe? I'd really appreciate input!
Chicken/Turkey Tetrazzini
7 oz uncooked fettuccine or linguine noodles
2 cups chicken broth
2 cups milk (sub soy milk?)
1/2 cup flour
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
2 cups cut-up cooked chicken or turkey
1 cup shredded cheddar cheese (optional as topping)
Heat oven to 350. Cook and drain pasta. Mix broth, milk, flour, butter, salt and pepper in a 3qt saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
Stir in pasta and turkey. Spread in ungreased 2qt casserole dish. Sprinkle with cheese if desired. Bake uncovered 25-30 minutes or until hot and bubbly.
{This used to be a favorite recipe in my family, but we haven't had it since I've revised my diet.)
Tammy's Chicken Rice Bake
2-3 large boneless skinless chicken breasts
3/4 cup rice
1 1/8 cup milk (sub soy milk?)
1/8 teaspoon paprika
1/2 teaspoon garlic salt OR 1 small clove minced garlic + 1/4 teaspoon salt
dash lemon pepper
dash black pepper
3/4 teaspoon dried chives OR 1 Tablespoon minced green onions
1 Tablespoon dried onions OR 2 Tablespoons fresh onions, chopped
1 teaspoon chicken bouillon
1. Grease a square 8-inch glass baking dish. Rinse chicken and lay in the bottom.
2. In mixing bowl, combine all other ingredients and mix well. Pour over chicken breasts.
3. Cover with foil and bake at 325 degrees for about 90 minutes or until rice and chicken tests done.
[Recipe from www.tammysrecipes.com]
Farmhouse Chicken
4 tablespoons butter (sub safe marg - does this amount need to be reduced?)
4 tablespoons flour
2 cup milk (sub soy milk)
2 boneless, skinless chicken breasts, cubed
4 celery ribs, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounce package of stuffing mix
1. Saute onion, and prepare stuffing mix according to package directions and set aside.
2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.
3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
4. Pour mixture into an 8x8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.
[Recipe from www.tammysrecipes.com]
(This recipe comes highly recommended. Everyone I know who has tried it loves it!)
Homemade Condensed Cream of Chicken Soup
A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups
1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk (sub soy milk?)
3/4 cup flour
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Tammy's NOTES
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
[Recipe from www.tammysrecipes.com]
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Chicken recipes - subbing soy milk?
