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    You are in: Home / Cookbooks / Chicken + Pork
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    279 recipes in

    Chicken + Pork

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    A friend of mine gave this to me, I have no clue if it is one of her own or not, but I love it, and it is great for those of us who are watching what we eat. :)

    Recipe #292085

    shumai are the open topped dumplings you see at dim sum. This is a unique filling for the normal beef, shrimp or pork shumai and yummy.

    Recipe #266406

    Homemade goodness and gourmet taste! This recipe works great in those perogy maker molds. Serve these with your favourite pasta sauce, tomato or alfredo work well. (This recipe was created for RSC number 6)

    Recipe #116454

    I haven't tried this yet but I found it in a magazine and I thought I'd put it in here for safe keeping...though it does sound yummy..

    Recipe #187662

    I found this is the back of Working Mother magazine. It was taken from Tonia George's, "One-Bowl Meals", its was adapted by Kelly Staikpooulos. It was so easy to make and had incredible flavor. My husband thought it was better than some restaurants we've been to!

    Recipe #290586

    Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607.

    Recipe #260313

    WOW, I give this 5 stars! I was more than pleasantly surprised with this recipe. Even the picky kids loved it. Definitely company worthy. Serve with wide buttered noodles. I browned one side of the breasts in butter in a skillet but frankly, it was not necessary. The color from the brown mustard gave it great eye appeal. Recipe from: "What's for Dinner" by Maryana Vollstedt

    Recipe #286696

    2 Reviews |  By Lennie

    Use this rub on skinless boneless chicken breasts, rubbing spice into the meat. Excellent if you then grill the breasts.

    Recipe #35207

    From Fitness Magazine (July 2005), credited to Chef Debra Ponzek.

    Recipe #124293

    WW-friendly adaptation of the delicious recipe posted by *Pamela* (Recipe #123104). Changed ingredients to reflect lower fat variations like changing chicken pieces to boneless chicken breast and changing/reducing butter to olive oil as well as reducing amount of meat per serving in order to be ww friendly. (5 ww points)

    Recipe #152284

    From ww magazine.

    Recipe #127341

    14 Reviews |  By Rabia

    When I make this recipe, I take out so many spices but it is well worth it. My family and friends can't get enough.

    Recipe #177830

    I found this recipe in the local newspaper's food section, and we loved it. I enjoy citrusy foods and this hit the spot!

    Recipe #266926

    22 Reviews |  By ~Nimz~

    Well if you want something fairly quick to put together and is loaded with flavor, this is it. The Thai red curry paste adds such a wonderful flavor. It's pretty spicy, so don't make this is you don't like spicy. You can use less curry paste too, but it was perfect for us. The original recipe is from Allrecipes, posted by E. Maxwell using chili paste, but we prefer the Thai red curry paste instead. Hope you enjoy.

    Recipe #247149

    Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.

    Recipe #168552

    4 Reviews |  By Bergy

    Serve these delicious crepes with sweet & sour sauce on the side or another of your favorite oriental sauces. You may serve these as an appetizer or part of a Chinese meal

    Recipe #19232

    125 Reviews |  By Bergy

    These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.

    Recipe #13320

    Adapted from the "Original Thai Cookbook". Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first.

    Recipe #71423

    This is a quick & easy way of using up the leftover cabbage from recipe #50949 my Easy Cabbage Rolls. For a more economical meal, use bone-in chicken pieces but cook a little longer. Serve with steamed rice and/or crusty bread to mop up the sauce.

    Recipe #50951

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