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    You are in: Home / Cookbooks / Chicken
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    215 recipes in

    Chicken

    « Previous 1 2 3 4 . . . 9 10 11 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    24 Reviews |  By Kat

    Just mix these commonly-found spices together! Great when used for skinless chicken fingers too.

    Recipe #12125

    Chicken or turkey, celery, carrots, potatoes, onion in a homemade creamy stock. Remove the meat and go vegetarian! I made this recipe up and I love it. It tastes good at any time of the day and for any meal in any season.

    Recipe #9539

    This is a really simple meal that my husband brought back from Hawaii when he was working there 20 years ago. It's one of his all time favaorites. I credit Mrs. Haberman, for turning him on to fruit in a meat dish.

    Recipe #187171

    Comfort food! Serve this on a cold winters day. Delicious!

    Recipe #77844

    An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.

    Recipe #195832

    Chicken made in the Osso Bucco Alla Milanese method

    Recipe #256465

    2 Reviews |  By AmyZoe

    This recipe is from Taste of Home, and it's a delicious fried chicken recipe. Prep time excludes refrigeration time. Complete and utter comfort food...

    Recipe #347331

    24 Reviews |  By Vicki

    I love this seasoning mix and sometimes double it to get more crunch. It came from Better Homes & Gardens Cookbook with only two slight adaptations. I usually have to dry slices of bread in my oven & send them through the food processor to crumb, but I usually have all of these ingredients on hand.

    Recipe #17998

    3 Reviews |  By Tish

    Posted in response to a request for rotisserie recipes. This is a mainstay for rotisserie use. It turns out wonderfully crusted and juicy

    Recipe #46472

    This recipe comes from cooks.com. PERFECT blend of all ingredients that should be commonly found in all kitchens! The butter and brown sugar in this recipe make it unique and SO delicious! MAKE A LOT, because they are so easy to make! THESE WILL GO FAST.

    Recipe #94711

    5 Reviews |  By 2Bleu

    This recipe uses a whole chicken barbecued in the oven. Bring the outdoors in with this winner. Adapted from Kraftfoods.

    Recipe #294417

    These spicy, tangy chicken wings are always one of the first items to fly off our buffet.

    Recipe #192769

    When ordering General Tso's Chicken at the restaruant, the chicken is typically double deep-fried. This recipe is definitely a healthier version with the same ooie gooie sauce.

    Recipe #192996

    17 Reviews |  By Marie

    Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.

    Recipe #37054

    A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

    Recipe #28148

    This recipe won $10,000 in the Southern Living 2003 Cookoff contest in the Simple & Scrumptious Entrées. This is fall off the bone good!

    Recipe #190558

    4 Reviews |  By duonyte

    From the Chicago Tribune Magazine. The author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. It is a very mild curry, and my problem adult eater really enjoyed it. Tasty and colorful, it's fast andeasy to whip up.

    Recipe #201347

    I love the coconut chicken soup I get at a local Thai restaurant and wanted to try to get something similar at home. Lemongrass is hard to find here, so I played around a bit and I'm pretty proud of how it came out. Quick, easy and tasty! Serve over rice.

    Recipe #229212

    "Tourist Thai", but very tasty - and not a skewer in sight! The prep time includes the minutes the chicken has spent swimming in the marinade. I found this in a 1980's Harrowsmith Cookbook, and do it on occasion with chicken breasts.

    Recipe #51406

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