Chickenandbeef Recipes

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CHICKEN OR BEEF STIR-FRY SAUCE



Chicken or Beef Stir-Fry Sauce image

A good stir-fry sauce for beef or chicken and vegetables, best added after other ingredients are cooked. Pour over stir-fry and toss. Also great on rice.

Provided by TKinSA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

½ cup water
3 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon garlic powder
¼ teaspoon ground ginger

Steps:

  • Combine water, soy sauce, sugar, cornstarch, garlic powder, and ginger in a blender. Blend until well combined.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 11.1 g, Fiber 0.2 g, Protein 0.8 g, Sodium 677.8 mg, Sugar 6.5 g

CHICKEN AND BEEF



Chicken and Beef image

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

Provided by Ann Marie F

Categories     Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts
1/2 cup sour cream
1/4 lb chipped beef
3 tablespoons bacon, chopped
1 can cream of mushroom soup
paprika

Steps:

  • Skin, bone, & halve chicken breasts.
  • Lay chipped beef on bottom of baking dish.
  • Turn ends of breasts under and lay on top of beef.
  • Mix mushroom soup and sour cream and spread over top.
  • Dot with bacon and sprinkle with paprika.
  • Cover with foil and bake in 275 degree oven for 2-1/2 hours.

Nutrition Facts : Calories 419.1, Fat 24.5, SaturatedFat 8.9, Cholesterol 127.9, Sodium 1390.1, Carbohydrate 7.1, Sugar 1.9, Protein 41.2

CHICKEN AND BEEF FAJITAS



Chicken and Beef Fajitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

CREAMY CHICKEN AND BEEF



Creamy Chicken and Beef image

Bacon and canned cream of Mushroom soup dress up tender chicken in Jane Thocher's recipe. "I relied on this dish often when our children lived at home," recalls the Hart, Michigan reader. "Since it cooked while I was at work, the only thing left to do was prepare noodles and fix a salad."

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 6 servings.

Number Of Ingredients 7

6 bacon strips
1 package (2-1/2 ounces) thinly sliced dried beef
6 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup sour cream
Hot cooked noodles

Steps:

  • In a large skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef. , Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low until chicken is tender, 8-9 hours. Serve over noodles.

Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 901mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

BEEF AND CHICKEN STEW



Beef and Chicken Stew image

I received this recipe from my mother-in-law. Everyone in my family likes this recipe. Especially my son. Great with cornbread.

Provided by Lynn0166

Categories     Stew

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef, cooked and drained
2 lbs boneless chicken thighs, cooked and chopped (save broth) or 1 (10 ounce) can chicken
1 (15 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
2 (15 ounce) cans stewed tomatoes, chopped
2 (10 ounce) cans barbecued pork
1/2 cup ketchup
1 onion, chopped
salt
pepper
hot sauce, to taste

Steps:

  • Place all ingredients in a pot (including juice from cans); add some of the broth or water if it is too thick.
  • Simmer for about 45 minutes. stirring occasionally.
  • Can be put in crock pot on low.

Nutrition Facts : Calories 494.7, Fat 26.9, SaturatedFat 8.5, Cholesterol 133.9, Sodium 875.2, Carbohydrate 32.2, Fiber 3.1, Sugar 12.1, Protein 34

CHICKEN AND BEEF BRUNSWICK STEW



Chicken and Beef Brunswick Stew image

Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.-Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield about 8 quarts (25-30 servings).

Number Of Ingredients 19

4 large onions, halved and thinly sliced
1/4 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
2 cans (28 ounces each) crushed tomatoes
1-3/4 cups ketchup
1 can (6 ounces) tomato paste
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 medium jalapeno peppers, seeded and chopped
3 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon pepper
2 pounds ground beef, cooked and drained
1 pound cubed fully cooked ham
1 package (16 ounces) frozen cut green beans
1 package (16 ounces) frozen butter beans
1 package (16 ounces) frozen corn
6 cups hot mashed potatoes (without added milk and butter)

Steps:

  • In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 800mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

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