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By IngridH on December 26, 2011
"From Food & Wine, Oct 2011. This is a wonderful, easy chicken dish that is perfect for the vinegar lover in your life! I made it with legs and thighs, but any chicken pieces will work. Just check early for the white meat to be done if you are using it. This makes enough sauce to nicely coat all of the pieces, but not enough to spoon over rice..."
Prep Time: 5 mins
Total Time: 1 hrs
By French Tart on September 7, 2010
"This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt..."
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
By French Tart on July 27, 2009
"A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however,..."
Prep Time: 8 hrs
Total Time: 9 hrs 45 mins
By ChaseNNJ on September 6, 2008
"If you love the taste of restaurant style chicken cordon bleu and thought it was too hard to make...this recipe is for you! We make this frequently for company and it always gets rave reviews from everyone, including my 3 yr old!"
Prep Time: 15 mins
Total Time: 1 hrs
By Sandi (From CA) on January 14, 2008
"This light and flavorful dish is New-Year’s-Resolution-Friendly! Using the en Papillote technique benefits the delicate texture and taste of fish and shellfish without compromising moisture retention. I like to use NZ Orange Roughy if available. Wolfgang Puck says, "Use whatever really fresh fish fillets you find such as red snapper, bass, trout,..."
Prep Time: 15 mins
Total Time: 30 mins
By French Tart on November 16, 2006
"A very tasty & colourful recipe and an easy but impressive way of cooking Roast Chicken with MOST of the Vegetables & some of the Wine!! I have been known to cook this in my crockpot too; the vegetables need to be pre-cooked & the chicken browned if possible for the Crockpot recipe, but it works very well. All that you need to complete..."
Prep Time: 1 hrs
Total Time: 2 hrs 30 mins
By ChipotleChick on October 1, 2006
"Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is..."
Ingredients: pepper, cooking oil...
Prep Time: 1 mins
Total Time: 1 hrs 21 mins
By thomas trainer on July 26, 2005
"I modified Quiche Lorraine by adding spinach and using lower fat items like buttermilk and light cream. Yes real men do eat quiche, and they make it as well. You can use this as a main course for breakfast or cut into small squares as an hors d'oeuvres. You can serve it cold or warm. Quiche is the ultimate food. You can also substitute whatever..."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins