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    You are in: Home / Cookbooks / Poultry
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    346 recipes in

    Poultry

    « Previous 1 2 3 4 . . . 16 17 18 Next »
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    I had the privilege to be introduced to the legendary Upstate New York gastronomic delight- the spiedie - while visiting Binghamton, NY. I've long ago used the last of the terrific Lupo's marinade I brought back to Australia with me. I searched for years to find a similar recipe and have tried many. This one was posted on a web forum and claimed to be the authentic recipe from someone who used to work there. I've adjusted it slightly and think its pretty close. This is my favorite football Sunday lunch.

    Recipe #219681

    The quintessential Texan feel-good comfort casserole. From a friend who used to own a well-known catering business in Humble, Texas. This is the best! You can make this LOW-CARB by substituting R.W. Garcia Low-Carb Tortilla Chips (or other kind) for the Tostitos.

    Recipe #297960

    My friend from Spain had me over for dinner, and her Abuela (gramma) made this for us. And this is what we had. WOW! It was sooo good, so I begged for the recipe.

    Recipe #153109

    From a restaurant near our home. Pure comfort food.

    Recipe #501235

    This recipe copmes from an Amish cookbook from the great state of Ohio. It has a great flavor and makes it's own gravy that go great on mashed potatoes or stuffing. It's a simple recipe to make and my DH and DD'S love it!

    Recipe #326745

    This is a great way to "fry" that chicken without all of the splatter on top of the stove. A good recipe, and I think it is good cold too.

    Recipe #29977

    4 Reviews |  By Lorac

    Packaged au gratin potato mix is the magic ingredient for this one dish dinner casserole.

    Recipe #54428

    Annie cooked for two different family businesses, first a cafe where country-and-western music was always playing on the jukebox and then one where hot-plate lunches were served to all the nearby factory workers. From Gooseberry Patch Dinners on a Dime.

    Recipe #448826

    Way back in Upstate New York, in a small shoe town called Endicott, we have a regional "Kabob" style sandwich, called spiedies. If you have never tried one, your mouth is going to thank you. I have seen a lot a recipes trying to duplicate the variety sold at a local culinary pit stop called Lupo's. Some have come close, some miss by a mile. I think this one is the closest I have tried in long time. Originally they were marinated with lamb or pork. Chicken is my favorite. You will love them, or else Uncle Guido will have to talk to you.

    Recipe #496605

    1 Reviews |  By CJAY

    I got this from my friend Angi who is an excellent cook. I made these for dinner the other night and we loved them. It was our first time using ground turkey. I made fresh bread crumbs from sourdough bread for this. Note: I cooked these on an indoor griddle at 350*. Cook time is a guess because I didn't watch the clock.

    Recipe #383528

    Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time! A tip: I sometimes add a dollop of creme fraiche and a little white wine to the juices, to make an unctious wine sauce - this is optional, but delicious if you fancy a creamy sauce with these stuffed chicken breasts.

    Recipe #214740

    9 Reviews |  By Lennie

    I have not tried this yet, but was pleased to find the recipe and wanted to share. I buy the frozen kievs frequently and look forward to making my own. Prep time includes the chilling of the butter mixture.

    Recipe #21080

    This is one of my favorite ways to bake chicken. It always comes out moist and tender with a nice crunch. The leftovers are really good for sandwiches.

    Recipe #85780

    From Barefoot Contessa Family Style cookbook, 2002.

    Recipe #202411

    This is an Ina Garten recipe from the Barefoot Contessa Cookbook. My husband is fussy about his meatloaf, but really likes the texture and flavor of this.

    Recipe #77992

    3 Reviews |  By Tish

    Another Frugal Gourmet wonder. Barley is a frugal grain. Whereas, rice doubles when it cooks, barley grows to three to four times its original size, making for a filling meal!

    Recipe #153528

    Tastes like beef without the fat and calories. Plus around here, turkey is cheaper than beef. DH Had no clue!!

    Recipe #230180

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