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Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings.
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These are Pennsylvania Dutch cakes. The batter is poured through a funnel into cooking oil and fried, then sprinkled with confectioners' sugar.
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A classic roast turkey recipe with rich herb gravy.
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Love the taste of Buffalo chicken wings? Try it in dip form! Served warm with carrots and celery sticks, this dip is loaded with chopped chicken, three types of cheese, sour cream and McCormick® Buffalo Wings Seasoning Mix.
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A family-pleasing quick dinner. Manicotti shells are filled with beef, refried beans, and seasonings, microwaved, and topped with cheese and sour cream.
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For a richer sauce, use whipping cream instead of whole milk.
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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This ain't your grandma's casserole.
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Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.