Mayonnaise, mixed with curry powder, chutney and cashews, is spread onto sourdough bread slices, then topped with turkey and mango slices for unique and tasty sandwiches.
Chocolate-dipped strawberries are not for room service only. These juicy and elegant treats are way easier than they look when you use our 2-ingredient method.
This Mini Broccoli & Ham Cups recipe contains philadelphia 1/3 less fat than cream cheese, oscar mayer smoked ham, planters smoked almonds, frozen chopped broccoli, sun-dried tomatoes and more.
Live the triple-chocolate dream with this showstopper. An ingeniously easy method yields an airy mousse layer atop rich, moist cake for a luscious way to please a crowd.
Heather says: Drop cookies refer to the method they are placed on the cookie sheet. Some are rolled into balls, other pressed into circles, still others are rolled out and cut into shape. These are scooped and dropped onto the
Rich and truly divine fudge! The easy way is the microwave method. This Rocky Road Fudge is a delicious mixture of chocolate chips, sweetened condensed milk, marshmallows and walnuts.
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!
“My husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,” laughs Nancy Tafoya in Fort Collins, Colorado. “I always serve it with a warm loaf of homemade bread.”
Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes
