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    You are in: Home / Cookbooks / 5thursday
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    62 recipes in

    5thursday

    fresh poultry night [note: health food stores usually have 1 day a week when fresh organic local poultry is delivered... switch to that night if it isn't a thursday]
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    This is a very tasty, quick salad. The flavors are absolutely wonderful, and it is also low fat and low calorie. This recipe was presented on KSL-TV.

    Recipe #173438

    64 Reviews |  By ATM 67

    My sister learned the basic flour mix from her former mother-in-law, who grew up in Carruthersville, Missouri. My sister kept hearing Emeril say how well garlic went with pork, so she added it to her seasoning mix. My dad still swears that my maternal grandmother (his former mother-in-law) made the best fried chicken ever. Born in 1919, she was the eldest daughter, and second of ten children, raised on a farm outside the town of Black Oak, Arkansas. Even after my parents divorced, Dad was occasionally invited to eat Grandmommy's fried chicken. He always relished those meals, and still talks about them today. My grandmother never told anyone, except my grandfather, her secret to breading her chicken, but she did tell my sister her trick to frying it. My sister has incorporated that method into her pork chop recipe.

    Recipe #128503

    7 Reviews |  By vrvrvr

    This is pretty straight forward and delicious. Don't skimp on the peppers because they're awfully good! You can substitute green peppers for the yellor or red, but the dish won't be as sweet.

    Recipe #134935

    38 Reviews |  By 2Bleu

    Picatta has never been simpler to make. Using cubed chicken makes it easy, economical, and diner friendly. This recipe is great served over pasta along with some garlic bread for a wonderfully elegant dinner. You can use veal or shrimp in place of the chicken if you like.

    Recipe #267283

    You can fry or bake the chicken.

    Recipe #206086

    1 Reviews |  By Mikekey

    This is great with chicken, turkey and especially duck! Use sugar free jelly for diabetic version. I like to run the thawed berries through a food mill to remove seeds, but that is optional.

    Recipe #201766

    From a local newspaper comes this recipe submitted by Peter Quaglia of Stover MO, & it makes for a low-salt chicken dish.

    Recipe #219379

    48 Reviews |  By LAURIE

    Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.

    Recipe #139902

    This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.

    Recipe #44321

    10 Reviews |  By Kimke

    This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers--don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy!

    Recipe #31632

    This recipe comes from the Kraftfoods.com site & is simple & easy to make. The website recipe calls for Kraft Sweet 'N Sour Sauce as well as Kraft Balsamic Vinaigrette Dressing.

    Recipe #209187

    If you love pasta salads that contain crisp veggies you'll love this. The dressing is really delicious. The flavors get better after 2 or 3 days in the fridge. I got this great recipe from a friend.

    Recipe #192957

    This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!

    Recipe #29598

    I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

    Recipe #45809

    1 Reviews |  By poo235

    This is my favorite chicken recipe. The riesling complements the chicken flavor very well, and you can finish off the bottle with dinner!

    Recipe #193883

    chicken breast slivers with a flavorful crust

    Recipe #129052

    Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.

    Recipe #167698

    This is the recipe you've been looking for! It makes a perfect sesame chicken. This excellent recipe comes out perfect every time with little fuss and inexpensive ingredients you probably have on hand. This recipe is truly restaurant quality... try it, you won't be disappointed! (Recipe courtesy of "Reykjaviky" at All Recipes)

    Recipe #129598

    2 Reviews |  By Mikekey

    Use as a condiment on roasted poultry; or use to baste meat while cooking.

    Recipe #213505

    Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.

    Recipe #108364

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