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World food: our best recipes - 331 recipes

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preheat oven to 400 degrees put the shredded chicken in a bowl add Franks hot sauce (enough to coat) and green

  • boil chicken in water or stock till cooked through then shred with fork
  • 1 lb shredded chicken breast
  • 1 bunch green onions (sliced)
  • 1 bottle Franks Hot Sauce
  • 1/4 cup blue cheese crumbled
  • 1/2 cup shredded Monterey jack cheese
  • 1 package egg roll wrappers
  • salt and pepper to taste
  • olive oil for coating if oven frying
  • blue cheese dressing for dip
0/5 (0 Votes)

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In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic

  • 1/3 cup thawed orange juice concentrate
  • 5 tablespoons canola oil, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter
  • 4 green onions, thinly sliced, divided
  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 to 2 tablespoons grated orange peel
  • 2 to 3 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice
0/5 (0 Votes)

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Marinate chicken in teriyaki marinade and sauce 30 minutes, turning chicken over several times

  • 4 chicken breast halves
  • 1/2 cup teriyaki sauce
  • 1 can (15 oz.) black beans
  • 1 1/2 Tbs. fresh lime juice
  • 1/2 tsp. onion salt
  • 1 cup diced red bell pepper
  • 3 Tbs. minced fresh parsley
0/5 (0 Votes)

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In small bowl, mix dressing ingredients with wire whisk

  • Thai Peanut Butter dressing
  • 1 tbs. packed brown sugar
  • 2 tbs. creamy peanut butter
  • 2 tbs. rice vinegar or cider vinegar
  • 1 tbs. fish sauce
  • 1/8 tsp. ground red pepper
  • Salad
  • 2 cans (10 oz.) chunk light chicken
  • 1 1/2 cups coleslaw mix (from 16 oz. bag)
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup chopped cilantro
  • 1/4 cup coarsely chopped dry-roasted peanuts
  • 4 spinach flavored flour tortillas
0/5 (0 Votes)

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1) In small bowl, beat peanut butter, teriyaki baste, brown sugar, water & oil with wire whisk until smooth

  • 2 Tbsp crunch peanut butter
  • 2 Tbsp teriyake baste & glaze (from 12 oz bottle)
  • 1 Tbsp packed brown sugar
  • 1 Tbsp hot water
  • 1 tsp sesame or canola oil
  • 4 flour tortillas (8 inch)
  • 8 slices (1 oz each) cooked deli chicken breast
  • 1 1/2 cups shredded iceberg lettuce
  • 1 1/2 cups shredded carrots (about 3 medium)
  • 1/2 cup chopped fresh cilantro
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Sprinkle chicken thighs and breasts with 1/4 tsp each of the salt and pepper

  • 12 oz(340 g) boneless skinless chicken thighs, cubed
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup paprika
  • 1 tsp dried marjoram
  • 1/2 tsp caraway seeds
  • 1 bay leaf
  • 4 plum tomatoes, seeded and diced
  • 2 sweet red peppers, seeded and chopped
  • 2 Hungarian wax peppers or Cubanelle peppers, seeded and chopped
  • 1 sweet green pepper, seeded and chopped
  • 1 lb (454 g) mini white potatoes, scrubbed and quartered
  • 2 tbsp all-purpose flour
  • 2 cups sodium-reduced chicken broth
0/5 (0 Votes)

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Cut the chicken into bite-sized cubes

  • • Marinade:
  • 1 • 1 pound boneless, skinless chicken breasts
  • 1 • 1 tablespoon light soy sauce
  • 1 • 1 tablespoon dry sherry
  • • Other:
  • 4 • 4 garlic cloves, finely minced
  • 2 • 2 green onions, finely chopped on the diagonal
  • • a few drops sesame oil
  • 2 • 2 tablespoons light soy sauce
  • 1 • 1 tablespoon dry sherry
  • 1/4 • 1/4 teaspoon chili paste
  • • Oil for stir-frying
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1. Cut the chicken breasts into 1 inch pieces

  • * 4 skinless, boneless chicken breasts
  • * 2 cups all-purpose flour
  • * 2 teaspoons baking soda
  • * 5 tablespoons cornstarch, divided
  • * 3 eggs, beaten
  • * 2 cups canola oil for frying
  • * 2 cups chicken broth
  • * 1 tablespoon white sugar
  • * 2 tablespoons soy sauce
  • * 1 teaspoon ground black pepper
  • * 2 cups cashew halves
0/5 (0 Votes)

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Serve this high-flavor dinner over cooked rice to soak up the savory sauce

  • 1 tbsp olive oil
  • 4 boneless skinless chicken breast halves
  • 1 red onion chopped
  • 2 garlic cloves minced
  • 3 oz mushrooms sliced
  • 1 cup dry white wine
  • 1 cup marinated artichoke hearts, drained
  • 1/3 cup coarsely chopped drypack sun-dried tomatoes
  • 1/4 cup pitted Greek olives
  • 1 tsp lemon-pepper seasoning
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cinnamon
  • 1/2 cup crumbled feta cheese
  • 4 lemon wedges
0/5 (0 Votes)

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Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat

  • Cooking spray
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon finely grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon liquid smoke seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken breast halves, cut into thin strips
  • 1/4 cup sesame seeds, lightly toasted
  • 8 ounces cellophane noodles, soaked in hot water until tender
  • 1/4 cup chopped fresh cilantro leaves
  • 2 teaspoons sesame oil
  • 4 cups snap peas, steamed
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Adapted

  • 3 T Honey
  • 1 1/2 T white vinegar
  • 4 tsp mayonnaise
  • 1 T Dijon mustard
  • 1/2 tsp sesame oil
0/5 (0 Votes)

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Cut chicken into chunks or strips (whichever you prefer) and place into the bottom of your slow cooker

  • 2 lbs. raw chicken, boneless and skinless
  • 28 oz. can diced tomatoes, undrained
  • 1 1/2 c. water
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • 12 oz. package of couscous (if you can find a mix with toasted pine nuts, then that's even better)
  • 1/2 c. pitted kalamata olives, chopped
  • 1 c. (4 oz.) feta cheese, crumbled
3/5 (6 Votes)

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