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1287 recipes for "chicken"
1287 recipes
Quick Cheesy Shells and Beef

Quick Cheesy Shells and Beef

Sep 28, 2011

This recipe is a quick and easy way to the warm comfort of traditional baked ziti without turning on your oven. Ground turkey or chicken can easily be used in place of beef. If you don't have Italian seasoning on hand, a mixture of dried rosemary, oregano and thyme will do the trick. Serve topped with chopped fresh parsley.

Braised Fennel with Peas

Braised Fennel with Peas

Mar 8, 2006

This saucy side dish is a lovely accompaniment to pan-fried chicken breasts or fish fillets or grilled chops or steaks. We drain the bacon fat and add vegetable oil to reduce saturated fat and cholesterol. However, for a smoky bacon flavour, you can always omit the oil and drain off all but 1 tbsp (15 mL) of the bacon fat.

Dalvay Seafood Chowder

Dalvay Seafood Chowder

May 12, 2006

This chowder comes from executive chef Andrew Morrison of the spectacular Dalvay By-The-Sea Heritage Inn and Dining Room on P.E.I.'s North Shore. Morrison garnishes his bisquelike chowder with chervil and lobster roe. Many fishmongers sell fish stock, or you can make your own. In a pinch, dilute bottled clam juice with water or substitute chicken stock.

Middle Eastern Couscous Bowl

Middle Eastern Couscous Bowl

Jul 8, 2013

When you have leftover roast chicken from Sunday dinner, this is an easy and utterly tasty way to make it shine. This bowl is great for using up leftover cooked couscous too (if you don't have any, just prepare it according to the package directions). If you don't have raisins in the pantry, substitute sliced dried apricots, and add a crunchy garnish of toasted sliced almonds.

Sausage and Shrimp Gumbo With Okra

Sausage and Shrimp Gumbo With Okra

Aug 29, 2012

Gumbo is a Creole specialty of New Orleans that typically contains sausage, chicken, ham, shrimp, crab or oysters. Its stew-like consistency makes for a hearty dish. To give it an authentic twist, top with a pinch of filé powder, made from ground dried sassafras leaves, if you can find it. But don't worry if you can't: This gumbo is equally delicious without it.

Beef Lugaw

Beef Lugaw

May 12, 2010

Lugaw (pronounced “loo-gow”) is soup to which rice is added to make a porridge-like consistency. In the Philippines, it is often made with beef or beef and tripe; with pork stock, stomach and intestines; or with chicken and various vegetables. Beef lugaw is generally unadorned with vegetables, so serve a simple salad on the side. You will need a big pot to make the stock.

Quick Zucchini Relish

Quick Zucchini Relish

Jul 8, 2013

A simple small-batch relish is a good way to turn abundant zucchini into something more creative than the typical side dish. The single-jar yield means you don't have to process it in a boiling water canner – just refrigerate it in an airtight container. Serve the relish with grilled chicken or pork, on grilled burgers or sausages, or even in place of salsa with tortilla chips.

Pork Sinigang with Rhubarb

Pork Sinigang with Rhubarb

May 11, 2010

Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.

Mediterranean Chickpea Stew

Mediterranean Chickpea Stew

Oct 3, 2016 Stew

You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.

Marion Warhaft's Imam Bayeldi

Marion Warhaft's Imam Bayeldi

Jul 14, 2005

"When I was a kid, my mother cooked something different every night. She made a lot of great French and Mediterranean dishes." Graduate student Mark Warhaft has inherited a discriminating palate and love of food from his mother, Winnipeg Free Press restaurant critic Marion Warhaft. He entertains frequently, specializing in Thai food, and for the past two years has operated a very successful food booth at the Winnipeg Folk Festival. "I love her Imam Bayeldi. It's great, and I've been trying to get her to write down her recipe for years." Imam Bayeldi, a robust Turkish dish of tomatoes and eggplant, is a terrific accompaniment for barbecued chicken, burgers or kabobs. It's also a sensational and easy make-ahead starter to enjoy with pita or crusty bread.

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