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    You are in: Home / Cookbooks / Chicken Lickin, Turkey Lurkey, Lucky Ducky & Lucy Goosey!
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    1269 recipes in

    Chicken Lickin, Turkey Lurkey, Lucky Ducky & Lucy Goosey!

    A Cluck cluck here, cluck cluck there, here a cluck, there a cluck, everywhere a cluck cluck... Old McDonald had a farm, Yes, oh yes he did!
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    There are all kinds of King Ranch chicken recipes out there, but this one is the ''BEST OF THE BEST" in my house. This is truly a scrumptious dish and your family and friends will love you for it. It does take some preparation time, but it's worth the time and effort.

    Recipe #314597

    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

    I've tried several different chicken enchilada recipes here but they all were lacking in one area or another. After many attempts I finally took the best parts of each and came up with the best recipe yet. NOTE- these come out very firm because I let most of the enchilada sauce evaporate when cooking when the chicken. If you want them gooey, don't let it cook too long.

    Recipe #287262

    This chicken in cream sauce recipe, famously known as volaille a la crème in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. That’s all there is to it! Another recipe found on about.com for ZWT, French region.

    Recipe #369121

    A delicious kebab served over couscous with a dollop of Greek yogurt on the side. Recipe is from Cooking Light. Prep time does not include marinating time.

    Recipe #479326

    11 Reviews |  By Noo

    Really low fat, really easy, and really tasty...

    Recipe #436199

    This stew is a traditional Algerian recipe called "Died b'l-Qasbour." It is seasoned with saffron and cilantro. Serve over rice or couscous.

    Recipe #423235

    1 Reviews |  By Zurie

    This staple dish in West Africa has hundreds of variations! It is claimed by many West African countries as "our own", yet it is widely made in Senegal, Nigeria, the Gambia, Sierra Leone, Liberia, Ghana, the Ivory Coast, and neighboring countries. (Check the map of Africa in the African Cooking Forum to acquaint yourself with West Africa). Jollof Rice has many incarnations: it can be made with red meat, fish, chicken or seafood, and it's also often made with whatever seasonal vegetables are available. Jollof rice as a dish has one good thing in common: it's always made in one cooking vessel! You'll have to decide about the rice: some recipes use 4 cups raw rice, which is really a lot (maybe too much for the Western way of eating). It is therefore not a recipe with exact ingredients and quantities.

    Recipe #416435

    2 Reviews |  By Zurie

    Easy and quick, and also fresh and healthy! In this house each diner will get 2 chicken breasts, so the recipe serves 3 people -- but if you have smallies also sharing, 1 breast each will be enough for them, so my "3 - 6 portions" take that into account.

    Recipe #449640

    9 Reviews |  By Zurie

    This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis (hot peppers). This recipe is my way of cooking a chicken curry, more or less: it took some discipline to measure and write down how much of each spice I use! So obviously this is a dish you change to your taste. About salt: I like using a natural sea salt, like Maldon flakes or our own Khoisan sea salt. But if you use these natural salts you need more of it than when using processed table salts. Please adjust to taste. Do not expect the burning curries of India! If you can manage my spice mixture this is a most delicious dish, and the longer it stands, the better it gets, so is perfect for making a day ahead, chilling, and re-heating. But I know that across ponds these recipes are often "lost in translation"!!

    Recipe #319570

    15 Reviews |  By Zurie

    Wanted to keep this recipe a secret! But what the heck -- I enjoy Zaar so much, why be miserly?? Years ago I cut the recipe from a newspaper food column, and it hides, yellowed, in an old recipe scrapbook. I make it every now and then and I guarantee that it's a quick, easy, gourmet meal! The original recipe specified rice vinegar, but I use balsamic. EDITED ON JAN 8, 2010: Although I posted the recipe as I use it, it seems the 1 cup water specified caused problems for some cooks, so I've lessened the amount. If you use only 1/2 cup as below, do keep a close eye on the reducing sauce in case it thickens too much. And please -- DO taste the sauce before removing from the heat. Some people like it with more hot pepper, and some may want to tweak the other ingredients. Chicken breast is a little too dry for this recipe, so I stand by the point that thighs, even with skin, are the better option.

    Recipe #206167

    This is my mother-in-law's recipe, and one of my husband's favorite meals! It is a warm and delicious comfort food casserole. Note: Using the blue package of Herb Seasoned Pepperidge Farm stuffing is a MUST! It sets up the whole flavor of the meal. If you are trying to clear out the cupboard or are unable to get the blue package, then you'll need to use two of the standard sized boxes (8 oz.) of stuffing, preferably herb seasoned.

    Recipe #427912

    2 Reviews |  By Mikekey

    This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"

    Recipe #273516

    27 Reviews |  By vrvrvr

    From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!

    Recipe #131628

    2 Reviews |  By Debber

    Since we raise and butcher our own fryer chickens every summer, I'm always on the look-out for new, easy, and delicious chicken recipes to pass along in the newsletter we send our customers. Well, this one is going into the hall-of-fame recipe book at our house! Add more garlic to give your tastebuds and nosebuds a real boost--it just gets better and better. A hearty thanks to the folks at Gooseberry Patch for another fabulous recipe!

    Recipe #319724

    5 Reviews |  By DianeNJ

    Threw this together one night after I had something similar out in a famous Italian restaurant. My husband and teenage son were so impressed and so fast to make. Love it!

    Recipe #83614

    This chicken gets a nice lemony taste from the marinade before it is baked. I included the marinating time in the prep time....don't let it marinate longer or the lemon will start to cook the chicken! To reduce the fat content, remove the skin from your chicken. If you do this, reduce the cook time a bit or your chicken will dry out.

    Recipe #453419

    This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.

    Recipe #316649

    3 Reviews |  By hepcat1

    This comes from a BHG special publication called "Chicken". I really liked this recipe because it's something that's fairly easy to whip up but looks and tastes great, and it's fairly low in fat. It's great served with Spanish-style rice..

    Recipe #108516

    6 Reviews |  By hepcat1

    This is an easy recipe that looks stunning when served to guests. You can skip the decorative shapes if you wish and it will still look great. I used christmas trees, snowmen, reindeer, etc...you get the picture. You could customize it for any holiday. It really makes a great presentation and tastes great, too!

    Recipe #108476

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