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Saute onion and Curry Powder in Butter

  • 1/4 cup minced Onion
  • 1.5 tsp Curry Powder
  • 4 TBS butter
  • 3 TBS Flour
  • 3/4 tsp Salt
  • 3/4 tsp Sugar
  • 1/8 tsp Ginger
  • 1 cup Chicken Broth
  • 1 cup Milk
  • 2 cups diced, cooked Chicken
  • 1/2 tsp Lemon Juice
  • Cooked White Rice
4.3/5 (6 Votes)

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chicken dinner

  • 3 pounds chicken pieces
  • 3 tablespoons margarine or butter
  • 2 1/2 cups water
  • 1 cup uncooked long grain rice
  • 1 individual carton Mrs. Grass Chicken Flavored Noodle Soup Mix
4.4/5 (7 Votes)

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Recipe from Fried & True by Lee Brian Schrager with Adeena Sussman

  • For the dry brine:
  • 1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters
  • Kosher salt and freshly ground black pepper
  • For the dip:
  • 1 cup whole milk
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce
  • For the dredge:
  • 2 cups all-purpose flour
  • Sea salt
  • Vegetable oil, for frying
  • For the spicy coating:
  • 1/2 cup lard, melted and heated (or hot frying oil)
  • 3 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Pickle slices, for serving
4.4/5 (13 Votes)

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Pan cooked chicken breasts stuffed with a mixture of sautéd kale and corn with garlic

  • 4 teaspoons olive oil
  • 5 1/2 ounces frozen chopped kale, about 2 cups
  • 2 cloves garlic, finely chopped
  • Kosher salt
  • 1/3 cup frozen whole kernel corn
  • 2 ounces pepper jack cheese, grated, about 1/2 cup
  • Four (8-ounce) boneless skinless chicken breast halves
  • Freshly ground black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon all-purpose flour
  • 1 1/2 teaspoons fresh lemon juice
3.9/5 (12 Votes)

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Yum, you have to try this! For a different and easier preparation, make this mousse in a 1 1/2-qt

  • 1/2 cup butter, divided
  • 1 cup yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup heavy cream
  • 1 pound chicken livers
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup red pepper jelly
  • 1 (8 - 9 ounces) French bread baguette, sliced and toasted
3.8/5 (5 Votes)

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This Peruvian influenced dish can be used as an appetiser or main course

  • 850 g yellow potatoes, cubed
  • 250 g skinned chicken breasts (about 2 breasts)
  • Juice of 1 lime
  • 1 carrot, cut into large chunks
  • 2 gloves garlic, whole with skin removed
  • 1 1/2 tablespoon finely diced cornichons or dill pickle
  • 1 1/2 tablespoon finely diced tomato (seeds removed)
  • 1 1/2 tablespoon finely diced red onion
  • 1 tablespoon roughly chopped fresh dill
  • 1/2 tablespoon chipotle sauce
  • 1/4 tablespoon olive oil
  • 1 teaspoon salt
4/5 (3 Votes)

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Chicken gizzards are cooked in the cola to make them tender and a tad bit sweet, then deep fried to get crunchy and

  • 1 1/2 pounds chicken gizzards, rinsed
  • 1 1/2 cups flour, divided
  • 2 liters Coca-Cola
  • 3 eggs
  • 1/2 cup real butter
  • 1 1/2 teaspoons of multi spice seasoning, Mortens
3.9/5 (56 Votes)

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1. Prepare pasta per package directions without adding salt

  • Capellini with Pine Nuts, Sun-Dried Tomatoes, and Chicken
  • 4 oz whole wheat capellini or angel hair pasta
  • 3 oz dry-packed sun-dried tomatoes
  • 1 1/2 Tbsp olive oil
  • 8 oz chicken breast tenderloins, cut into bite-size pieces
  • 1/8 tsp salt
  • 3 cloves garlic, minced
  • 1/4-1/2 tsp red-pepper flakes
  • 1/4 c sliced fresh basil
  • 1/2 c pine nuts, toasted (MUFA)
  • 2 drops Oregano Essential Oil
  • Top with grated Asiago cheese with Rosemary & Olive Oil (Trader Joes)
3.6/5 (7 Votes)

By

Kari Draeger

  • 1 lg can chicken
  • 1 C. mayo
  • 1 C. sour cream
  • 1 pkg Knorr dry vegetable soup dip mix
  • 1 can water chestnuts (drained and chopped)
3.9/5 (7 Votes)

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By: DEBMCE4 "This is an easy to make Asian inspired recipe for chicken in a pressure cooker

  • DUCK SAUCE:
  • 1 tablespoon olive oil
  • 1 (3 pound) whole chicken, cut into pieces
  • salt and pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 1/4 cup apricot preserves
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons minced fresh ginger root
  • 2 tablespoons honey
4/5 (3 Votes)

By

A quick pesto-like sauce brings this bowl together and adds summery flavor

  • 1/2 cup (3/4 oz.) fresh basil, chopped
  • 1-1/2 Tbs. fresh flat-leaf parsley, chopped
  • 2 Tbs. pine nuts
  • 2 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt and freshly ground pepper
  • 1-1/2 cups cooked pearled farro (cook according to package directions)
  • 4 oz. chicken breast, grilled
  • 3/4 cup chopped roasted Broccolini
  • 3/4 cup chopped escarole
  • 1/4 cup halved cherry tomatoes
  • 1-1/2 Tbs. balsamic glaze
  • 2 medium cloves garlic, thinly sliced and sautéed until crisp
  • Small fresh basil leaves
4/5 (2 Votes)

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Yellow fried chicken recipe with salty and savory flavor gives you Indonesian traditional taste

  • 1 chicken, cut it to 12 pieces
  • 1 packet of LaRasa Ayam Goreng Bumbu Ungkep 25 gr
  • 500 ml water
  • 200 gr grated young galangal,
  • Cooking oil (as you wish)
4/5 (2 Votes)

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Yellow Fried Chicken Larasa Chicken Curry 2