I always poached chicken when I needed cooked for a recipe - and I never liked the way it came out. I was watching Ina's show on the Food Network last weekend and this is how she cooks her chicken for recipes. I tried it and it was the most moist chicken I have ever had. I used it in chicken noodle soup - YUM!!! The recipe can be increased or decreased depending on how much cooked chicken you need. UPDATE 7/31/07 - I tried this method on boneless, skinless chicken breasts and it worked great - I baked for about 35 minutes and it was cooked perfectly!
Whenever I need a surefire company pleaser, I cook up these scrumptious ribs. Usually, I double or triple the recipe, since the ribs freeze well and keep their flavor when reheated. The meat's tender and tasty every time.
The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils.Prep: 8 minutes; Cook: 6 minutes
Few things tickle the senses like the smell of baking in the morning, and French Breakfast Muffins, with nutmeg in the batter, supply a particularly tantalizing aroma. But it's the finishing touch -- dipping the warm muffins in butter and cinnamon sugar -
Fresh spring asparagus, spinach, and leeks from the garden are the ideal way to enjoy this hearty soup, but it's great any time of year! Potatoes, rice, and carrots round out this creamy favorite.
An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own.
A tomato-inspired vegetable mixture is spooned over chicken and couscous in this main-dish recipe. To add even more interest, substitute a flavored couscous mix.
