Aunt Squishys Gooey Chicken Recipes

Steps:

• In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Steps:

• About 1-2 hours before cooking, spread the hashbrowns out on 2-3 layers of paper towels to thaw and drain.
• Preheat Oven to 400 F once hashbrowns have thawed.
• In a stock pot or very large skillet combine ground beef, seasoned salt, onion powder, garlic powder, and basil. Cook on high heat stirring frequently until beef is browned and well broken up.
• Add cubed Velveeta cheese, peas and carrots, and gravy to the beef and mix thoroughly. Continue cooking and stirring until cheese is completely melted and incorporated.
• Add hashbrowns to beef mixture and gently fold until thoroughly coated. Transfer mixture to a 9x13 or larger casserole dish.
• Cover mixture with shredded cheese and bake 30-40 minutes or until cheese is melted and gooey.
• Serve with your favorite poutine toppings such as sour cream, chives, BBQ sauce, bacon crumbles, or even a lovely sunny side up egg.

Steps:

• Combine dressing, preserves, and onion mix in bowl; set aside.
• Salt and pepper chicken.
• Pour dressing mix in a 13 x 9 x - inch baking dish. Place chicken in single file so as they are not on top of each other, skin side down.
• Bake at 375°F for 45 minutes, basting occasionally. Turn chicken over and bake for 35 minutes more, basting occasionally.
• I like to serve this with wild rice, a nice salad, and fresh yeast rolls.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Steps:

• 1. Combine ground sirloin and montreal steak seasoning in large bowl, fold lightly. Do not overwork meat. **optional additions 1 large clove garlic minced 3T bacon bits
• 2. Fry burgers on stovetop or grill until they are light pink in the middle not quite fully cooked. they will continue to cook in the oven.
• 3. Add sauce to top and bottom of burger buns, add a slice of american cheese on one side of bun and a slice of swiss cheese on the other side then place cooked sirloin burger on bun and top with a slice of onion & jalepeno (optional).
• 4. Wrap each burger in foil and bake in oven at 350 degrees for 12-15 minutes. Just to melt cheese & cook onion slightly. I serve these with a cold potato salad or pasta salad and veggies or chips.