Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
Tender, thin flat iron steaks are quickly seared and served on crusty broiled rolls with spinach leaves, mozzarella cheese, tomato, and avocado slices.
This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes.
A coating containing cornflakes, Parmesan cheese and ranch dressing mix adds delectable flavor to the chicken pieces in this recipe and bakes to a pretty golden color. It's a mainstay main dish I can always count on. -Launa Shoemaker, Midland City, Alabama
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
A whole chicken is stewed and then the meat is simmered with celery, onions, beef bouillon and chicken noodle soup mix in this soup seasoned with thyme, poultry seasoning, pepper and basil.
