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41 results for "chicken"
Narrow Results You've Selected: Main Course Recipe Pork Remove all Source Saveur (27) All Recipes (1) Bitchincamero (1) Italian Food Forever (1) Jenn Cuisine (1) Show all... Martha Stewart (1) Nibbledish (1) No Recipes (1) Simply Recipes (1) The Noshery (1) [eatingclub] vancouver (1) homecookinginmontana.blogspot.com (1) Difficulty Easy (19) Medium (15) Cuisine American (11) Italian (6) French (4) Spanish/Portuguese (4) Cajun/Creole (3) Show all... Asian (2) Central/South American (2) Classic (2) German (2) Gluten-Free (2) Southern/Soul Food (2) African (1) Chinese (1) English/Scottish (1) Greek (1) Indian (1) Japanese (1) Mediterranean (1) Mexican (1) Other (1) Season Winter (14) Fall (9) Summer (8) Spring (2) Occasion Backyard BBQ (1) Technique Bake (11) Saute (10) Stew (5) Fry (4) Roast (4) Show all... Marinate (3) Slow Cook (3) Grill/Barbecue (2) Broil (1) No Cook (1) Stir-Fry (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"chicken"; var omni_prop11 = omni_channel+":"+"chicken"; var omni_prop12 = omni_channel+":"+"chicken"; var omni_prop18 = "chicken"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Pork"; var omni_prop8 = "Course:Main Course,Topic:Recipe,Main Ingredient:Pork"; var omni_pageName="saveur:"+omni_prop12; 05/20/2011 Brunswick Stew This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. Issue #139 05/07/2007 Chef's Salad with American French Dressing This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish. Issue #102 09/28/2008 Pork Tenderloin with Dijon Marsala Sauce A simple, creamy sauce dresses up baked pork. Does Not Apply Source: All Recipes 07/05/2007 Red Snapper with Ham Hock–Red Wine Sauce Here's a tasty way to prepare fresh fish with a Southern twang. Issue #79 09/23/2009 Apple Pork Pies These pastries look sweet, but one bite in, you’ll realize there's more than meets the eye: the mini pies are filled with an apple and pork filling. Continue... Does Not Apply Source: No Recipes 03/17/2012 Canaries-Style Ropa Vieja Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes. Issue #146 04/29/2013 Pork Kebabs with Cucumber–Mint Yogurt Sauce Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue... Issue #111 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 12/06/2005 Adobo In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar. Issue #87 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 09/06/2007 Cannelloni, Barcelona-Style This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century. Issue #9 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 08/09/2010 Tampopo: Special Ramen Noodles Deliriously joyous and seductive, Tampopo is a rush to find the perfect noodle, blending sex, food, and comedy; what more could one want? Here is Nibbledish's ramen inspiration. Does Not Apply Source: Nibbledish 09/12/2012 Chicken and Sausage Gumbo During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown. Issue #150 10/07/2009 Chicken Saltimbocca Chicken breasts get juicy and crispy when wrapped in prosciutto and sage leaves. You don't need to season the breasts beforehand; the saltiness of the prosciutto takes care of all the seasoning. Continue... Does Not Apply Source: [eatingclub] vancouver 02/01/2013 Cajun Benedict Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish. Issue #153 02/16/2010 Spare Ribs with Cabbage and Sauerkraut Cabbage, sauerkraut, and beer are baked together, creating a hefty base for slowly roasted spare ribs. Continue... Does Not Apply Source: Simply Recipes 09/26/2009 Blackberry and Balsamic Roasted Quail Meat dishes featuring game birds like quail are perfect for early autumn. In this recipe, a lovely blackberry-balsamic marinade accentuates roasted quail’s rich flavor. Continue... Does Not Apply Source: Jenn Cuisine « Previous 1 2 Next »