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    You are in: Home / Cookbooks / Poultry: Chicken
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    428 recipes in

    Poultry: Chicken

    Poulet en fran├žais. Photo by Sharon123
    « Previous 1 2 3 4 5 6 7 . . . 18 19 20 Next »
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    This is a recipe from a local coffee shop here in Oklahoma. It's wonderful, and best with cornbread or just crackers. this soup is definitely a treat!

    Recipe #42842

    I tried this one day when I ran out of egg noodles. I think it's pretty good. We don't eat a lot of salt, so you may want to adjust the salt for your recipe. It is a quick preparation recipe with easy clean up.

    Recipe #14571

    Serve with a green salad and baked tortilla chips.

    Recipe #27353

    This is my family's favourite butter chicken recipe - it came about after my youngest son stayed at a friends house and they bought Indian take-away. Youngest says this is just like the one he had at his friend's. This is one of favourite dishes. Although quite often thought to be an Indian dish this recipe was actually developed in the UK.

    Recipe #86753

    6 Reviews |  By Lorac

    Delicious and delightfully easy! Adjust the amount of horseradish to your liking.

    Recipe #40674

    This is a delicious recipe that I made up years ago. It is my top requested recipe for my family's birthday dinners. It's easy, yet looks like you've slaved all day! Great for entertaining.

    Recipe #125618

    This chicken is basted inside and out with the flavor of garlic-oregano butter. It's simple, with ingredients most people have on-hand, and it goes equally well with potatoes, rice, or pasta. A good weeknight meal!

    Recipe #85373

    This is a great recipe to throw together as you are heading off to work in the morning. it is done in no time when you get home.

    Recipe #27126

    I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

    Recipe #113223

    Those of you who know your Chef's, must be familiar with the fabulous Thomas Keller. Also, I am a BIG fan of high-heat cooking ( I have a great high heat turkey recipe posted here #145046) and that is how this is prepared. It is taken from his book, and his comments are in the directions. I was going to remove them, but then I decided it is part of the charm of this great chicken meal. This recipe is some work, but well worth the effort! Cooks Note: To truss chicken, place it on a tray with legs toward you. Tuck wing tips under bird. Cut piece of kitchen twine about 3 feet long and center it on top of neck end of breast. Lift neck end of bird and pull twine down around wings and under chicken, then bring ends up over breast toward you and knot twine, pulling it tight to plump breasts. Bring ends of twine around ends of drumstick and straight up. Tie as before to pull drumsticks together and form a compact bird. Tie again to secure knot.

    Recipe #149560

    Our favorite "company is coming" dish. I have NEVER made this without guests asking for the recipe. It supposedly is the recipe that Jacqueline Kennedy used for state dinners

    Recipe #60337

    1 Reviews |  By BecR

    This is the best and easiest chicken dish in Italy or anywhere. If you really wish to impress your guests at a dinner party, serve this dish. Even if you can't boil water, you will be able to make this classic, since everything is simply tossed with olive oil, placed in a pan, and roasted. The potatoes are suffused with oil and fresh rosemary, the chicken is crisp and juicy, and the sauce in the pan is perfect for a last crust of bread. From 'Rome, at Home' by Suzanne Dunaway.

    Recipe #179261

    A very yummy, spicy, but not too hot chicken curry! If you can't find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for. It's not the same, but it works beautifully! Marinating time is not included in the time estimate. Recipe harvested from the Internet.

    Recipe #122574

    I adapted a White Chicken Chile I found here. I loved it so much I had it for breakfast. The Rotel Tomatoes is an inpiration from watching Paula Deen.

    Recipe #192496

    Here is a dish I am famous for both with my friends in Japan and Canada. It was given to me by an aunt in Japan and I wanted to share her recipe with the rest of the world..lol.

    Recipe #119221

    Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.

    Recipe #74844

    I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.

    Recipe #184228

    I love a short-cut whenever I can get it. I found this online at the Pasta-Roni website because I got a TON of boxes of this stuff and wanted to know a bit more about it. This is SOOO delicious and easy and a fancy way to disguise a box mix. I know...you "from scratch" cooks are about to die, but it's good. Try it before you turn up your nose.

    Recipe #191053

    We like to have this for dinner during the summer - a tasty light meal that doesn't heat up the kitchen. You could serve tortilla chips on the side, if you want.

    Recipe #170916

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