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    You are in: Home / Cookbooks / Little Drummer Chef
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    76 recipes in

    Little Drummer Chef

    [Cover photo by Pets'R'us.] Chicken drumstick recipes. Although not included here, drumsticks can also be used in most recipes calling for thighs. I also have a chicken wings cookbook Wings .
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    I can't remember where I got this recipe, but it sure is good!

    Recipe #69484

    A simple recipe showcasing pomegranate molasses.

    Recipe #82969

    This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.

    Recipe #90739

    A hearty warm supper, one of many versions of cassoulet. Remove the skin of the chicken or not, depending on your preference (for this particular recipe I personally favor leaving the skin on, which is unusual for me). You can, of course, substitute other types of beans. Preparation time includes 1 hour for soaking beans. Alternative: instead of steps 1-4, you can simply soak the beans overnight. One time I made this I added a couple of carrots, sliced thick, because I had some on hand and happen to like carrots. Serving size depends on the appetites of those being served and on whether you also serve side dishes.

    Recipe #100067

    Bake the chicken on a broiler pan only, this makes for a better texture and tasting chicken with more flavor and the fat drips to the bottom. Prep time includes 8 hours marinating time.

    Recipe #102507

    Excellent as a hot appetizer or main dish served with buttered noodles or rice.

    Recipe #24068

    I made this for the first time tonight and it was really good and so easy to make! Really soft flavor and you will love them. This is also good for your weak stomach. My host parents are in Bali now for the holiday, so when they come back, I will cook this for them!! When you make this, you can serve with grilled potatoes and grilled zucchini. Enjoy!!

    Recipe #96615

    1 Reviews |  By Sue Lau

    Very tropical, but easy to make. Add a little habanero if you like it kicked up.

    Recipe #37967

    I made this recipe up based on another recipe I found on here called Chicken with Mushroom Bake #138865

    Recipe #140922

    This is from Betty Crocker's Good and Easy Cookbook.

    Recipe #93611

    This recipe has been passed around my family and it is quick and easy. It tastes like true Southern fried chicken.

    Recipe #93746

    1 Reviews |  By s'kat

    A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice. This recipe is from Julia & Company. Don't even try it without a paella pan. :)

    Recipe #77719

    Sorry, am in a funny mood tonight - this is something I whipped up for dinner instead of doing some exercise! If you don't have arborio rice use short grain rice instead. I haven't included salt in the recipe but feel free to add it to taste.

    Recipe #141042

    A friend at work recommended this recipe to us from a BH&G book of crock-pot recipes. It only has five ingredients! Very simple to make, and delicious. We used chicken breasts with rib meat and served it over rice.

    Recipe #151054

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    4 Reviews |  By Xiney

    My mother's family originate from Eastern Europe, so we get a lot of ethnic dishes from the area at home. This is my favourite, it is like goulash but it is chicken instead of beef.

    Recipe #76651

    This one is very easy and a slightly different sort of oven "fried" chicken. Got the kid and husband approval. Adapted from Mr. Food.

    Recipe #92158

    I'm dreaming of summer and of making these wonderful chicken legs again. Adapted from an old Betty Crocker cookbook.

    Recipe #83492

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