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    You are in: Home / Cookbooks / Chicken & Turkey
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    37 recipes in

    Chicken & Turkey

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    This is a pasta recipe I've been cooking forever. I've changed it slightly over the years, but it's basically the same sauce I've made since I was a teenager.

    Recipe #126441

    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

    This sauce may be used with meatballs, ribs, chicken wings anything you desire, and may be doubled if desired but do increase the fresh garlic too much or the garlic flavor will be to strong, the chili flakes are only optional I like to add them in for some heat :)

    Recipe #79469

    I received this recipe from my friend Karen, when I lived in California. These are good served hot or cold. They are so tasty.

    Recipe #228780

    The perfect recipe for an intimate dinner.

    Recipe #301306

    I love rice bowls! This recipe is adapted from the internet.

    Recipe #153248

    This recipe is simple, delicious and can be prepared and cooked in one hour. It looks as if you spent the day in the kitchen cooking (at least my husband always thought so). I found this recipe in an American Heart Association cookbook back in the '70's.

    Recipe #113329

    I wanted to make Lemon Chicken like the Chinese restaurants have. After trying many recipes, I found one that was OK. I played with the recipe and tweeked it to my liking...a Lemon Sauce that is lemony with a good balance of sweet. I hope you enjoy this as much as I do.

    Recipe #51884

    So quick and so good.

    Recipe #20624

    One of the hottest of Chinese dishes, kung pao originates from Szechwan province, where the people's love for spicy cuisine is legend. If you're not such a fan of the hot stuff, just leave out a few of the chiles to make it milder. Or if you like your kung pao 'China Syndrome' hot, add a few more. A large quantity of peanuts makes this dish irresistible. From the Take-Out Menu Cookbook.

    Recipe #318515

    Taken from The Essential Asian Cookbook

    Recipe #504335

    This is a perfect recipe for me since we eat chicken and rice a few times a week!

    Recipe #436703

    33 Reviews |  By Lennie

    This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.

    Recipe #24638

    This is quick, easy and not burgers or meatloaf. You can make it with items usually found in most pantries.

    Recipe #284370

    A healthier alternative to regular chili. This chili is economical and freezes well. I threw it together with things I already had in my kitchen after ground turkey went on sale at the store.

    Recipe #81494

    I put this together for a light meal when I noticed that we had too big a collection of half-bags of frozen vegetables and little containers of leftover cooked veggies. The kind and quantity of the vegetables can vary according to what you have -- you just need to end up with between 2 and 3 lbs. Some people prefer a more generous amount of thickened sauce on their stir-fry dishes. With a diabetic in the house, I skip that part but I've included the directions if you want it.

    Recipe #293768

    This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

    Recipe #38748

    This is one of the best fettuccine Alfredo recipes that I've ever had. It is rich and creamy and fairly easy to make. The sauce in this one is made with cream cheese instead of cream. This is great with a salad and french bread. I believe I got this recipe from 'Taste of Home'.

    Recipe #193421

    Love balsamic vinegar, hope you enjoy this chicken. Note; I have found that it's better with boneless, skinless chicken breast or boneless, skinless thighs. Baking time may be less due to size.

    Recipe #55673

    A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb PS...To Freeze : Cool, portion and freeze in a ziploc bag. To reheat: Thaw, place in a covered casserole dish and bake until heated through.

    Recipe #31516

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