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"I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian..."

Ingredients: cinnamon sticks, cloves...

"This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first."

Ingredients: cooking spray, ground allspice...

"This is a recipe that came from our church's first cookbook more than 30 years ago. We like to serve it with cooked rice and a vegetable."

Ingredients: cream of chicken soup, cream of mushroom soup...

"This decorative dish can be prepared in advance. Bake for a few minutes when ready to serve."

Ingredients: cumin powder, red chili powder...

"This is an adaptation of Dreena Burton's recipe from Vive le Vegan. It is fantastic, especially served over jasmine rice. You can either bake it or put it in the slow cooker. It keeps very well in the refrigerator--I think it tastes best a day or two after it is cooked. Alternatively, you can make Sweet Curry Chickpea Bisque by adding two cups..."

Ingredients: coconut milk, cumin, ginger...

"This is a great vegan dish. You can make it dairy by substituting the soy cheese with a good Edam."

Ingredients: fresh ground pepper, chopped tomatoes...

"This is one recipe I tried and was delicious. This is from the issue of March 2002 of Coup de Pouce."

Ingredients: hoisin sauce, ketchup...

"A wonderfully tender lamb dish adapted from "A Taste of Asia" cookbook. A great curry that has become a favourite in our household. Korma's are not "saucy" curries.
Prep time doesn't include 1 hour marinating."

Ingredients: ground cumin, coriander seeds...

"This is an awesome curry for those who like their curries very hot indeed. It's from Pat Chapman's excellent "Curry Club" recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually..."

Ingredients: coriander, cumin, poultry...

"A creamy and comfy dinner on chilly or cold nights. This is fast and economical.
I offer credit to my mother-n-law who shared this recipe with me. SHE WAS THE GREATEST always willing to share her recipes, kindness and heart."

Ingredients: cream of mushroom soup, egg noodles...

"Adapted from recipe by Delia Smith. Easy and low fat Chinese dish."

Ingredients: shaoxing wine, garlic, ginger...

"As of march 21,2005 I adopted this recipe and did some tweeking.I hope you give it a try. The 2 reviews are before the tweeking.
Briam is a summer favorite Greek vegetable casserole which is served as a main course dish when lighter, cooked food is desired. Briam is often varied by the addition artichoke hearts, in fact any vegetables you have..."

Ingredients: pepper, eggplants...

"This is my concoction of all the things I love about stir-fry. Don't let the ingredient list spook you. It is very easily prepared."

Ingredients: brown gravy mix, sliced water chestnuts...

"I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas,..."

Ingredients: pepper, ground cardamom...