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Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
Ingredients:
olive oil, turkey sausage, onion, cloves, pearl barley, green lentils, bone, parsley, chicken stock, spinach, salsa
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This creole recipe is not too spicy--it has just enough kick to please your whole family. Serve over steamed white rice.
This creole recipe is not too spicy--it has just enough kick to please your whole family. Serve over steamed white rice.
Ingredients:
smoked sausage, black beans, onion, celery, green pepper, water, tomato sauce, cloves, thyme, chicken bouillon, white pepper, cayenne pepper, bay leaves
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
Ingredients:
pork belly, vegetable oil, brown sugar, soy sauce, rice wine, scallions, ginger, star anise, chicken, eggs
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Chicken stock is infused with a ham hock the night before, then slow cooked with collard greens to make a rich, flavorful Southern side dish.
Chicken stock is infused with a ham hock the night before, then slow cooked with collard greens to make a rich, flavorful Southern side dish.
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The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken.
The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken.
Ingredients:
pork sausage, olive oil, cumin, curry powder, garlic powder, ginger, salt, cayenne pepper, lamb, yogurt, red wine vinegar, chicken
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Baked barbeque chicken wings are super simple to prepare using your favorite BBQ sauce, creating a crispy wing that's tender on the inside.
Baked barbeque chicken wings are super simple to prepare using your favorite BBQ sauce, creating a crispy wing that's tender on the inside.
www.delish.com
A little OJ amps up the tanginess in this sweet sauce.
A little OJ amps up the tanginess in this sweet sauce.
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Eat well, eat healthy with this herbed chicken sauteed with mushrooms and Marsala wine.
Eat well, eat healthy with this herbed chicken sauteed with mushrooms and Marsala wine.
Ingredients:
flour, garlic salt, black pepper, oregano, chicken breast, olive oil, butter, mushrooms, marsala wine
cooking.nytimes.com
This recipe is by Sam Sifton and takes 35 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sam Sifton and takes 35 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe made slider-size chicken burgers by combining Buffalo wings with a hamburger.
This recipe made slider-size chicken burgers by combining Buffalo wings with a hamburger.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
Ingredients:
bone, vegetable oil, yellow onion, celery, carrots, thyme, butter, flour, leeks, baking powder, salt, pepper, buttermilk, egg, parsley, chives