Recipes for Spicy Pork and Mustard Green Soup with grocery lists and nutritional information | Page 327

Cooked Chicken fors - Barefoot Contessa Style

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!

1 Servings - 50 min - food.com

TACO BELL HOME ORIGINALS Cheesy Bean Dip

This TACO BELL HOME ORIGINALS Cheesy Bean Dip recipe contains taco bell home originals refried beans, green onion, taco bell home originals thick 'n chunky salsa, kraft mexican style finely shredded cheddar jack cheese.

28 Servings - 9 min - kraftrecipes.com

Pineapple Mango Chicken Wings

A different spin on hot wings... Yes, a paleo friendly sweet & spicy wing sauce exists. If you follow a Paleo or Primal template, you've already discovered most BBQ and wing sauces are awful. Try finding one that doesn't have high fructose corn syrup as the first ingredient and one without sugar. That's why you're here. Today we're going to make a sauce much better than you can find in stores. This sauce contains the sweetness of pineapple and mango, slowly followed by the heat of jalapeno and habanero. The wings are pre broiled in an oven, and then added to the crock pot with the sauce to finish cooking. The crock pot helps infuse the sauce with the wings to create a fall off the bone texture. We are mighty proud of the sauce we created, and will definitely include it in some future recipes. I hope you guys enjoy this recipe as much as I do. Please leave any comments or suggestions below! What you need: Tools: Baking sheet, aluminum foil, food [...] [LINK]PaleoPot – Paleo Recipes For Your Crock Pot & Slow Cooker

paleopot.com

Baby Corn and Capsicum Rice (Tiffin Treats)

The Baby Corn and Capsicum Rice is so colourful that kids will immediately yearn to dig their spoons into the tiffin box when they see it! Not only is it visually appealing, but it appeases the appetite too as it contains a wholesome combination of rice and vegetables, flavoured excitingly with tangy tomato ketchup. This tiffin treat is very kid-friendly as it uses just a dash of pepper and chilli powder for spice, rather than chunks of ginger or green chillies that could bring tears to the young ones’ eyes! This lovely rice dish stays good for 4 to 5 hours, and can be carried for lunch by both kids and adults!

4 Servings - 23 min - tarladalal.com

Celery Root, Celery Heart, and Celery Leaf Salad

This salad is for the celery lover, as it uses the root, heart, and leaves. It’s a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute. [LINK]

4 Servings - finecooking.com

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

At this time of year, whenever I go the market English peas always accompany me home. They are nature's superior answer to fast food, preferably eaten straight from the shell, with no need for cooking. When I do get around to cooking them, a favorite preparation is as an accompaniment to shellfish. The briny sweetness and pearly coral colors of the fish perfectly compliment the sweet, vividly green peas. In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata. It's a beautiful presentation, either as individual amuse-bouches, an appetizer or an entrée. A variation of this recipe even made an appearance at the Bay area Food52 potluck. - TasteFood

8 Servings - food52.com