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1446 recipes for "chicken"
1446 recipes
Porcini Risotto

Porcini Risotto

Nov 6, 2009

Fresh porcini mushrooms are abundant in Veneto in early summer, and chefs lavish them over pizza, pasta, beef carpaccio and fresh arugula. In fall and winter, dried porcinis are perfect for risotto. Good-quality ingredients are essential to risotto, so homemade chicken stock is best, as is the region's vialone nano rice. 

Cream of Mushroom Soup with Croutons

Cream of Mushroom Soup with Croutons

Apr 4, 2009

Per serving
Restaurant cost $4.50
To make $1.88
Savings $2.62

Healthy Lunch Tip: Restaurant soups can contain as much as 1,000 mg of sodium per bowl. The sodium in our homemade version is reduced by more than half of the average restaurant serving by using sodium-reduced chicken broth and less salt.

Mushroom Couscous

Mushroom Couscous

Jan 10, 2008

Use the soaking liquid from your favourite dried mushrooms to give this side dish an intense mushroom flavour. In the Test Kitchen, we like the soft nuttiness of chanterelle mushrooms with chicken and the rich, robust taste of porcini mushrooms with beef or lamb. Choose whole wheat couscous over regular for a fibre boost.

Perked-Up Pepper Spice Rub

Perked-Up Pepper Spice Rub

Jul 14, 2005

For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry, mix 2 tbsp (25 mL) spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced (if desired). Rub over meat or chicken; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Middle East Spice Rub

Middle East Spice Rub

Jul 14, 2005

For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry, mix 2 tbsp (25 mL) spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced (if desired). Rub over meat or chicken; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Shrimp and Cashew Stir-Fry

Shrimp and Cashew Stir-Fry

Jan 25, 2006

You can replace the shrimp with any leftover cooked meat, such as chicken, beef or pork. This recipe is great for kids old enough to use the stove (with grown-up supervision) because it doesn't need to be cooked over high heat like most stir-fries. Let little ones work on the easier parts of the meal.

Broiled Tofu With No-Cook Peanut Sauce

Broiled Tofu With No-Cook Peanut Sauce

Broiling tofu gives it a crispy texture without the hassle of deep-frying. The peanut sauce is so versatile that it can double as a veggie dip or be tossed with cold pasta and chicken for lunch. Picky eaters may prefer red peppers, carrot or sugar snap peas instead of broccoli, so just substitute your favourite vegetable.

Spicy Peanut Shrimp and Noodles

Spicy Peanut Shrimp and Noodles

Dinner

Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.

Smoky Cream of Mushroom Soup

Smoky Cream of Mushroom Soup

Feb 4, 2008

Sliding into a comfy chair in front of the fireplace with a steaming bowl of this rich soup is a perfect way to end the day. The chefs smoke their own chicken bones for this stock, but at home, a smoked turkey thigh or drumstick available from the deli section at most grocery stores does the trick.

Tourtiere recipe and instructions

Tourtiere recipe and instructions

Tourtiere is the creme de la creme of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtiere is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.

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