Comments on: Food Storage Recipes: Catalina Chicken

By: EriDri

EriDri — Tue, 05 Oct 2010 22:04:00 +0000

One of my roommates showed me this but she just used the Catalina dressing (or Russian, I think they are the same flavor). Now my husband and I will often make this. We heat the oven to 350, put some frozen (yes frozen) chicken tenders from Costco into a pan and then pour the dressing over it. I’ve made it with Italian and Raspberry Vinnagrette dressing as well, it’s a fun and easy way to cook chicken and it stays good in the fridge much better than just plain grilled chicken (we like to have cooked chicken on hand for salads and this is fun and easy to do and much cheaper than buying precooked chicken at the store.)

By: Darlene

Darlene — Wed, 17 Mar 2010 10:51:00 +0000

May I share a never-failed-me-yet recipe for rice?
The trick is two-fold.

First measure ACCURATELY because you want enough water/broth to rehydrate and cook the rice, but not so much that there is water left in the pot. You should measure out 1 measure of rice and 2 measures of water - doesn't matter what size measure you use. Me I use 2 cups of rice and 4 cups of water/broth. That's a lot of rice, but I want extras and have a teenage son who is over 6' and still growing. I think that the number one reason people have bad rice is that they get careless with measuring out the rice and water and end up with either too much rice for the water they have or too much water for the amount of rice they have. This is one of the few times where you REALLY need to measure accurately!

The second trick is very simple. Bring the water/stock to a boil, add the rice (an any seasonings you want or leave plain. Even though I don't cook with much salt, rice is one of those things that seems to need a little bit in it to have it taste good.) and bring it back to a boil. Turn down heat to SIMMER. You don't want it on the lowest setting because it won't cook, but you don't want it boiling either. Just a nice simmer. For my electric stove, that is a 3 on a scale of 1 to 9. Stir the rice well and place a tight-fitting lid on the pot. Set a timer for 14 minutes AND DO NOT REMOVE THE LID! When the timer dings, turn off the heat and remove the pot from the eye, BUT DO NOT REMOVE THE LID. Set timer for 10 minutes. When the timer dings you open the pot, stir the rice and serve it or cool and store however you'd like to store it. It can be portioned out and frozen. I've also let it sit on the stove with the lid on (and the eye off) for about 20 minutes while the rest of the supper finishes.

So from the time you stir the rice, lower the flame and put the lid on, until it's ready to eat you DO NOT REMOVE the lid. After it's done, you do want to open and stir it. It will let out some of the steam.

By: Darlene

Darlene — Wed, 17 Mar 2010 05:51:00 +0000

May I share a never-failed-me-yet recipe for rice?
The trick is two-fold.

First measure ACCURATELY because you want enough water/broth to rehydrate and cook the rice, but not so much that there is water left in the pot. You should measure out 1 measure of rice and 2 measures of water – doesn’t matter what size measure you use. Me I use 2 cups of rice and 4 cups of water/broth. That’s a lot of rice, but I want extras and have a teenage son who is over 6′ and still growing. I think that the number one reason people have bad rice is that they get careless with measuring out the rice and water and end up with either too much rice for the water they have or too much water for the amount of rice they have. This is one of the few times where you REALLY need to measure accurately!

The second trick is very simple. Bring the water/stock to a boil, add the rice (an any seasonings you want or leave plain. Even though I don’t cook with much salt, rice is one of those things that seems to need a little bit in it to have it taste good.) and bring it back to a boil. Turn down heat to SIMMER. You don’t want it on the lowest setting because it won’t cook, but you don’t want it boiling either. Just a nice simmer. For my electric stove, that is a 3 on a scale of 1 to 9. Stir the rice well and place a tight-fitting lid on the pot. Set a timer for 14 minutes AND DO NOT REMOVE THE LID! When the timer dings, turn off the heat and remove the pot from the eye, BUT DO NOT REMOVE THE LID. Set timer for 10 minutes. When the timer dings you open the pot, stir the rice and serve it or cool and store however you’d like to store it. It can be portioned out and frozen. I’ve also let it sit on the stove with the lid on (and the eye off) for about 20 minutes while the rest of the supper finishes.

So from the time you stir the rice, lower the flame and put the lid on, until it’s ready to eat you DO NOT REMOVE the lid. After it’s done, you do want to open and stir it. It will let out some of the steam.

By: Darlene

Darlene — Wed, 17 Mar 2010 03:51:00 +0000

By: Claudia

Claudia — Sat, 20 Feb 2010 03:27:00 +0000

Here’s a couple of things you can do to help your rice cooker make perfect rice every time. First, only fill with water til it touches the bottom of the line for the number of cups you have in there. Add a capful of white vinegar – it helps make the rice white and tightens it up for a less sticky grain.
If your cooker tends to burn the rice at the bottom, unplug it after the 15 minutes of steam time.

By: Claudia

Claudia — Sat, 20 Feb 2010 01:27:53 +0000

Here's a couple of things you can do to help your rice cooker make perfect rice every time. First, only fill with water til it touches the bottom of the line for the number of cups you have in there. Add a capful of white vinegar – it helps make the rice white and tightens it up for a less sticky grain.
If your cooker tends to burn the rice at the bottom, unplug it after the 15 minutes of steam time.

By: Sarah H

Sarah H — Thu, 18 Feb 2010 06:11:00 +0000

I’d suggest doing this in the slow cooker i’d say on high 4-5 or low 8-9. It saves money on electricity, you can do it in the morning when you have energy (or throw it together in a plastic bag at night and throw in in the crock in the morning) and you don’t have to chop the chicken, it’ll shred when you are done. I’ll have to try this.

By: Sarah H

Sarah H — Thu, 18 Feb 2010 04:11:12 +0000

I'd suggest doing this in the slow cooker i'd say on high 4-5 or low 8-9. It saves money on electricity, you can do it in the morning when you have energy (or throw it together in a plastic bag at night and throw in in the crock in the morning) and you don't have to chop the chicken, it'll shred when you are done. I'll have to try this.

By: Anonymous

Anonymous — Thu, 18 Feb 2010 01:05:00 +0000

I really liked this recipe. Even my husband, who doesn’t like apricots, liked it. I couldn’t please everyone. Only one of my kids didn’t like it very well, but she is my picky eater.

By: kareneden

kareneden — Wed, 17 Feb 2010 23:05:40 +0000

I really liked this recipe. Even my husband, who doesn't like apricots, liked it. I couldn't please everyone. Only one of my kids didn't like it very well, but she is my picky eater.