Search in:

1446 recipes for "chicken"
1446 recipes
Steak Fried Rice

Steak Fried Rice

Aug 9, 2011

Fried rice is an easy and tasty way to make the most of leftovers. Substitute whatever cooked meat you have on hand for the steak – cubed chicken, pork and even tofu are great options. For best results, ensure the rice is cold before stir-frying. Either cook and refrigerate it in the morning or make extra for the meal the night before.

Glory Bowl Recipe

Glory Bowl Recipe

This hearty main is one of the most requested recipes from Whitewater Cooks (Whitecap, 2008) by B.C. chef Shelley Adams. Named after a favourite ski bowl at Whitewater Ski Resort in Nelson, B.C., it embodies healthy, fun West Kootenay living. This recipe makes more dressing than you need, but leftovers are excellent on chicken, rice, noodles or salad.

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.

Spiedi

Spiedi

Nov 6, 2009

The menu at Locanda Sandi, the Polegatos' country inn, offers this specialty of the town of Valdobbiadene. A variety of meats – chicken, duck, rabbit, pork and veal – cook on a spit over hot coals for five hours. This home version is slow-roasted in the oven to achieve the same melt-in-the-mouth quality. Don't be tempted to use lean cuts of meat – the fat keeps the spiedi succulent.

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.

Roasted Corn, Turkey and Wild Rice Salad

Roasted Corn, Turkey and Wild Rice Salad

Jul 14, 2005

This colourful, refreshing salad works well as part of a buffet brunch or luncheon menu. As an alternative to wild rice, use cooked brown or red rice. Frozen raspberry concentrate is convenient to have on hand: use any remaining in smoothies, fruit salads or for deglazing pans when saut?g chicken or turkey strips. Serve salad on a bed of arugula or shredded lettuce.

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.

© 2024 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up