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    You are in: Home / Cookbooks / CHICKEN & TURKEY
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    This recipe was supposedly developed from a conversation overheard between 2 old ladies on a bus. Many thanks to those old girls for a quick, easy, and tasty recipe.

    Recipe #250833

    A recipe I found while searching for recipes for the Switzerland region of ZWT. This was found on cdkitchen. Sounds yummy and would be great served with mashed potatoes, noodles or rice.

    Recipe #457815

    Great for Sunday dinner or serving special company.

    Recipe #456017

    This Chinese recipe uses ingredients that most cooks have on hand. Doesn't require a shopping trip for specialty items.

    Recipe #445404

    I first tasted this dish at our local grocery store and then brought home the recipe changed it to meet my family's taste. My son and daughter just love this chicken and pasta. I serve it with salad and garlic bread - yummy!! NOTE: Since some chef's aren't able to find this butter to buy, here is what the ingredients state on the stick of butter. Butter, chives, parsley, garlic, salt, dill, pepper & paprika. They sell it in the Publix grocery store by the stick.

    Recipe #222310

    I fancied some sweet & sour chicken with a good quantity of nice thick sauce but couldn't seem to find a recipe so came up with this. I used Bill Hilbrich's recipe#2641 as a starting point for the sauce. It makes a generous size dish for two with lots of sauce for the rice / couscous or you could use say 500g of chicken and divide it four ways.

    Recipe #437198

    Found this in an old Taste of Home Magazine

    Recipe #440959

    I found this recipe in Cooking Club magazine, (Feb/Mar 2010).This recipe showcases what a significant impact simple ingredients can have. Three spices-cumin, smoky paprika and sea salt- meet up in a rub that not only adds loads of flavor but gives the chicken a beautiful brick-red color. I tried this recipe and fell in love with it. You can adjust the amounts to your liking. I'm single so I only made 1 large breast, boy was I sorry I didn't make more.

    Recipe #435540

    Layers of flavors...sweet on front end then comes the kick in the rear. Good with saffron rice. (Golden Syrup is a South African cane syrup. Try Delta or Lyle's brand.) My husband loves these. See below grill method. Don't forget the blue cheese dressing and a beer. I don't like beer..DH said to say that.

    Recipe #433485

    Chicken in a creamy sauce with bacon and mushrooms.

    Recipe #433022

    Everything that you love about Thanksgiving dinner in a very comforting meal. Best with leftover roasted turkey but you can use ground turkey. Take the turkey up to 16oz if you use ground turkey to allow for shrinkage & brown the ground turkey before adding to the mix.

    Recipe #430536

    I found this recipe a while back at and really enjoyed it. It is very tasty and crispy. I freeze the wing tips for future use for making chicken broth.

    Recipe #429521

    A delicious way to cook chicken and quite low fat as well! Prep time doesn't include marinating.

    Recipe #140047

    Recipe #423714

    8 Reviews |  By Scoutie

    After making this, I want to marry myself, it tastes SO good! LOL This is quite simple, juicy and VERY flavorful, with a crispy skin. I want the onions to carmelize, so I put the 1/2 cup chicken stock and the 1/2 cup white wine into the roasting pan in the beginning. (add more if needed) Sometimes I add fresh thyme or other herbs into the lemon-onion mixture. If you don't have twine, the chicken will still be fine, but tuck the wings under. I have added either small Red or Yukon potatoes to the pan with great results, the potatoes soak up the drippings and are very yummy. This is adapted from Food Network, Ina ROCKS!

    Recipe #413946

    This recipe by Edwina Gadsby, won the grand prize in the "Original" Louisiana Hot Sauce Black History Month Recipe Contest.

    Recipe #259061

    1 Reviews |  By ChefDLH

    This was a winner in the Paula Deen recipe round up in the Nov/Dec.2009 Cooking with Paula Deen contest. It was submitted by Radelle Knappenberger and cooked and judged by Paula Deen. This recipe features a creamy sauce over chicken and we used the extra sauce on a side of pasta as well. Warning capers are not for everyone. This sauce needs to really thicken and takes time so don't make it when you are in a rush. Weekend recipe for sure. Make the sauce first and when it is almost ready do the grilling. I know it is written the opposite here but it works better that way. If after these caveats you want to make it, do so. It is yummy. It is served over whole breasts but slicing the breasts and drizzling sauce disperses the sauce even more. It is up to you. Enjoy! ChefDLH

    Recipe #411934

    Baked chicken pieces with sticky, sweet and tangy coating.

    Recipe #411356

    My reverse-engineered recipe for one of my favorites, Hometown Buffet's "Hand-Breaded Fried Chicken". PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, salt and eggs actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

    Recipe #409958

    My husband lived on a street where a neighborhood chef would create dishes, then call the neighbors at all hours. They would stumble over in PJs and tast the latest creation. Then he would throw them all out and go to bed. He was famous for this chicken recipe. I found stuffed it in a cookbook, got the story, tried the dish, got the rave reviews, and am sharing because a relative said "FINALLY, a new Chicken recipe!" Don't be afraid to make this for the family dinner for a trial. Great served with steamed rice and roasted brocolli. If you make chafing pans of this, double the recipe here. You can wing the rest to accomodate any size crowd. The muenster holds up well, and if you are not a mushroom fan, just leave them out!

    Recipe #409317

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