Colonel Benjamin's Curry Chicken Cooking Light, OCTOBER 2003 Well, I didn't really follow this recipe to a T. I am one of the fortunate people to have ACTUAL masala from India. Thank you, Mrs G! Her mother sent some back and I got a little baggie of delicious smelling heaven that is known as masala. Similar to curry, but is a usually a variance in blends depending on household, village, region, etc. Kind of the like barbecue sauce in the States. I substituted all the spice except … [Read more...]
Italian Stuffed Chicken Breasts
Italian Stuffed Chicken Breasts Cooking Light, MAY 1997 Okay, so we didn't actually use CHICKEN BREASTS! We had pork chops in the freezer and stuffed those. Figure, the taste of the stuffing wouldn't change THAT much. I was right! It didn't. Being as the recipe is mainly for the stuffing anyway, I didn't think the jacket it was wearing mattered. So, 1T breadcrumbs didn't look like much to me along with the 1T Parmesan. I just didn't see how it was going to stuff our chops. I probably stuffed … [Read more...]
African Chicken in Spicy Red Sauce
African Chicken in Spicy Red Sauce Cooking Light, OCTOBER 2006 Okay, so there are A LOT of spices in this one, but if you do ANY kind of baking AT ALL you have them on hand anyway. I keep that Berbere in my pantry ready to go for the next round. The first time I made this, I omitted the wine. Tasted fine and the sauce was thicker. The second time I made it, I used a dry white wine. The sauce was thinner and for some reason it was hotter this time. We used chicken breasts the second time … [Read more...]
- « Previous Page
- 1
- …
- 16
- 17
- 18