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cooking.nytimes.com
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
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The classic casserole includes chicken breast, mayonnaise, creamy soup and broccoli; this version adds curry, red pepper and fried onions.
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This leek and potato soup in a rich, creamy broth with a hint of curry takes on a sweet note with the addition of shrimp.
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This Indonesian chicken fried rice is flavored with curry, red chile peppers, and topped with peanuts and cilantro.
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My friend Jay whipped this up for our Austin Thanksgiving '06 and it was simple to prepare, seasonal, and delicious.
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Just curry powder and light coconut milk are all it takes to sauce this dish of chicken and vegetables over fragrant jasmine rice.
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This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.
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A simple curry soup that will not disappoint neither with its flavor, nor with its simplicity of preparation. Broccoli and cauliflower serve as the main components of this one-pot wonder. Serve with crusty bread and butter.
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Chicken breast strips are seasoned, breaded, and baked; then topped with a tasty curry, lemon juice, and sugar sauce. It's quick and easy, and more than likely you won't have to go out and buy any new ingredients.
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A few years ago The Cayman Islands was heavily impacted by Hurricane Ivan. In the aftermath people quickly needed to cook/eat the meats before they spoiled...
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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.
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In this variation on chicken tikka masala, a Cornish hen is cooked in a slow cooker with coconut milk and tandoori masala seasoning.