Results tagged 'chicken'
- Displaying 1 - 20 of 35 items
Avgolemono (Greek Lemon Soup)Avgolemono is a family of eastern Mediterranean sauces and soups made with egg yolks and lemon juice mixed with stock, heated until they thicken...
Basic Casserole
Basic ConsommeConsommé is a clear, strong broth often served as the first course of French meals. Consommé is made from stock but is clarified by straining the...
Basic Indian Curry and VariationsThe term curry is a generic description used throughout European culture to describe a general variety of spiced dishes, best known in South Asian...
Basic RissolesOccasionally for variation a little grated parmesan or tasty cheese or a little crumbled blue vein or a teaspoon of tomato paste will shift the...
Basic Savoury Mince and VariationsThis is my basic recipe for savoury mince. I use it endlessly and vary it to suit the dish I'm making. Not only is it great as a base for other...
Basic Stew
Basic Thai Curry and Variations
Basic White StockStock is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. Stock has been made for many years...
Blue Cheese, Pear and Walnut Salad
Cajun Chicken Strips with Lime Dipping SauceThis recipes serves about 8 as an entrée served on a bed of mixed lettuce leaves, or about 20 people as an hors d'oeuvre.
Caramelised Chicken and Mango Stir-FryDelicious served with egg or rice noodles.
ChickenThe word "chicken" refers to male and female offspring of the hen that are least 4 months old. Chickens are rarely eaten before they reach the age...
Chicken Cordon Bleu
Chicken Parmigiana
Chicken Quesadillas with Tomato and Avocado
Corn-Fed Chicken with Lemon Pepper
Crunchy Chickensticks with Avocado-Sweet corn-Dip
Easy Coq au Vin
Ginger Chicken BrothThis is my latest creation and has become my favourite soup this winter. It is incredibly inexpensive to make and keeps well in the fridge for...
- Displaying 1 - 20 of 35 items
First Principles Cookbook