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    You are in: Home / Cookbooks / Chicken, Duck & Turkey (D)
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    13 recipes in

    Chicken, Duck & Turkey (D)

    Nothing foul resides here, but all the fowl do! - The cover photo is 1 I took of the turkey served at our annual Holiday Dinner Party (2007) - cooked my Mom's way (Slow-roasted, basted & golden perfect every time).

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    OK, there's a blue cheese sauce over these chicken breasts - what WERE you thinking?

    Recipe #82266

    These chicken wings really perk up when they're seasoned with a hint of brandy. They are by far the best chicken wings I've ever tasted.

    Recipe #187861

    A delicous, golden chicken topped with a mild Brie cheese. For a change of taste, you can also use Camembert or Mozzarella cheese. From the Dairy Goodness Website. Hope you enjoy!

    Recipe #168266

    5 Reviews |  By Peter J

    I saw Recipe#132383 which I liked the sound of, but decided to try the idea of a parmigiana stuffed with Camembert. I thought it came out really well and the Camembert did give a good flavour burst in the middle that went well with the sauce.

    Recipe #271662

    This dish is delish. A very good friend of mine gave me this recipe years ago and I still make it and think of him. His name was Bruce Baird. "Chief Lifeguard, Laguna Beach, CA."

    Recipe #164160

    The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess.

    Recipe #131020

    Another adopted recipe! Cook time does not include marinating time.

    Recipe #8343

    There are plenty versions of this recipe, this is mine and can be on your table in less that an hour, my family loves this chicken! --- the ranch dressing is the secret it holds in all the flavor and moistness while the chicken is baking and also adds flavor, I find that Hidden Valley Ranch dressing works the best but Kraft or any other brand will do, I sometimes top the baked chicken with mozzarella cheese or cheddar, but that is optional --- although I have only made this using breasts I imagine that chicken pieces could be used although you would have to increase the breadcrumb mixture slightly, you can marinate the chicken breast in the ranch dressing for a few hours in the fridge, although you will need more than 1 cup of dressing if you are marinating .... *NOTE* to avoid a soggy bottom crust, place the chicken breasts onto a flat rack on top the baking sheet, also it is important not to bake the chicken in a small baking pan, if you do not have a rack bake on a large baking sheet so any juices in the pan will spread out and not accumulate under the chicken causing a soggy bottom --------------- FOR LOW-FAT OPTION: use low-fat Ranch dressing and omit the melted butter on top or use a healthy butter alternative such as Smart Balance 50/50 blend.

    Recipe #200296

    This recipe originally came from the Olive Garden website but I have changed a few of the steps after trial and error in my home chicken. We have a thing for lemony chicken in my house and this is one of the favorites.

    Recipe #35177

    Another oven fried chicken recipe. Cooking time does not include time to marinate.

    Recipe #174505

    These have a nice sweet/savory flavor and are great for get togethers! Season ahead of time and eat hot out of the oven with mango chutney! Adapted from Cook's Recipes.

    Recipe #192345

    I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy!

    Recipe #12522


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