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    You are in: Home / Cookbooks / chicken and turkey
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    126 recipes in

    chicken and turkey

    a totally bizarre mix with no rhyme or reason!!
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    This recipe is the first time I have used Sambal Oelek and it was delicious. I almost didn't make it because the recipe sounded a bit fiddly, but it did say 15 minutes prep and 15 minutes cooking time, so I gave it a go. Absolutely delicious!! It does suggest using peanuts instead of cashews if desired, though I used cashews. Recipe found in the February 2010 issue of Recipes+.

    Recipe #442910

    Nice change of pace from tomato-based Italian chicken dishes.

    Recipe #399346

    Chicken in balsamic and capers sauce topped with feta cheese.

    Recipe #399350

    This is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn't sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. (that's HEAD, not clove.) I always use skin on, they brown and caramelize to a rich deep color. I urge you to try this...be brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy! Correction...For the large quantity...it IS 4 2 1/2 lbs.chicken, sorry for ommision of the 4 in the original post. But Zaar won't let me put 4 chickens in the recipe.

    Recipe #395629

    I'm super picky about fried chicken this is my super wordy recipe on how I learned to make the perfect fried chicken without breadcrumbs, crackers or other short cuts. Many of the recipe I've tried failed to meet my expectations, sometimes due to chef error, so this is my go to recipe for chicken. I always start out with the basic mix, do my piece, then add the extra ingredients for the men. It's developed from watching cooking shows, specifically guy's ddd on food network for my 'secret ingredient' and knowing our own tastes, I rarely measure, but I tried to keep an eye last time I made it. I rather like the dipping technique which I borrowed from Recipe #235343. As three smokers (bad I know) it takes a bit more to stimulate our taste buds, so feel free to adjust per your families tastes but as stands this is a very flavorful recipe. I hate wasting flour and I've found a cup is just enough for the 3 breasts I always cook, if you add more flour, add more seasonings as it will spread them out into flour you may not use. Note - I don't have a thermometer for oil so when I throw a bit of flour in and it sizzles and browns right away I start doing the chicken. The spicy - if you stay towards the lower end of the cayenne pepper its only a mild spice, even I could take the heat, so If you like spicy, stay towards the higher end or maybe even add more.

    Recipe #344685

    In our home, chicken is a mealtime favorite. It's not only easy on the budget and the waistline (especially if you don't eat the skin), chicken is incredibly versatile and can be prepared so many different ways. As well as a main entree, it can be served in stews, salads, sandwiches, soups, pastas, appetizers, and potpies. This 'jack-of-all-trades' can be diced, sliced, chopped, shredded, baked, poached, fried, broiled, grilled -- you are limited only by your own imagination. If you enjoy savory, tangy sauté dishes, give this Chicken Picatta recipe a try. It's a simple meal to prepare, and a sure palate pleaser.

    Recipe #315187

    I've been making this recipe for a long time and our family really enjoys it. The recipe calls for turkey, but you can substitue cooked chicken (which I do quite often). This is a nice casserole on a cold winter night.

    Recipe #312981

    This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!

    Recipe #270449

    9 Reviews |  By loof

    A delightful chicken dish with a light and fresh lime sauce.

    Recipe #263428

    I'm not even sure where this recipe came from, it's been around so long. It sounds complicated, but it's really pretty simple, and goes together pretty quickly. And leftovers are great! If I'm making this for grownups, I add spinach, but if it's a family meal, I leave the spinach out. Sometimes, I will let the chicken marinate in white wine and thyme overnight before I begin.

    Recipe #113305

    Arabic dish with chicken eggplant and rice.

    Recipe #225532

    This rub is less fiery then traditional Jamaican Jerk seasoning... but although it lacks the heat, it does not compromise the flavor, so the whole family can enjoy this one. If you'd like to kick the heat up a notch, just add more cayenne pepper to the rub. Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment. The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. I suggested forty minutes, but you can marinate the chicken for up to twenty-four hours. BEVERAGE: The strong flavors in this recipe pair best with a refreshing wine such as a slightly chilled French Beaujolais. Or crack open a cold Red Stripe!

    Recipe #224789

    Believe it or not this is a recipe that I saw Paula Deen make on TV today. Just make sure you don't make the same mistake she did- the pumpkin seeds should be shelled (pepitas) before you sprinkle them as a garnish. This recipe is much easier to prepare than most mole recipes and is best served with tortillas and rice.

    Recipe #210979

    Creamy lemon and white wine sauce over sautéed chicken, mushrooms, and artichokes served atop a bed of angel hair pasta, and then sprinkled with pancetta and capers. This was my favorite thing to order when we go to Fridays. It is no longer on the menu but now I can make it at home! I got this from Robbie's Recipes. Not exactly low in calories but definitely worth it every now and then.

    Recipe #216073

    I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)

    Recipe #21943

    A really lovely Indonesian dish - with wonderful, complex, warming flavours. You can refer to Recipe #190959 to make your own, fresh coconut milk.

    Recipe #195206

    477 Reviews |  By Mirj

    This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.

    Recipe #76930

    5 Reviews |  By katew

    A quick and easy recipe found in a magazine ad for Edgell chickpeas - eaten and enjoyed by all members of my picky family.

    Recipe #214804

    This recipe was provided by a lovely man called Barnadi who ran a groovy little Balinese Restaurant in Richmond, Melbourne called Djakarta. This was our favourite thing on the menu, and we could never resist ordering it. I think the restaurant is still there, but last I heard Barnadi had left Australia and opened a restaurant in Bath, England. * Chicken thigh or breast fillets can be used if preferred, but meat cooked on the bone gives the best flavour. If using breast fillets, cut into pieces before cooking.

    Recipe #213146

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