7,256 chiken recipes

Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.

Creamy German potato soup with leeks, ham bone, and pureed potatoes finished with cream. Rich, comforting soup ready in 45 minutes with croutons.

Beef up your grilled steak kabobs with this quick marinade before grilling to perfection. This beef kabob recipe is our go-to beef barbecue favorite.

Turkey crunch casserole with leftover turkey, cream of mushroom soup, vegetables, and crispy chow mein noodles on top. A retro one-dish dinner that uses up holiday turkey in 45 minutes.

A savory bean and ham soup that is simmered to perfection in your crockpot or slow cooker.

Mapleleaf roast turkey... it's a big yum fest with this Thanksgiving turkey. The crispy browned skin is like Canadian Peking duck. Roasted and glazed with a reduction of maple syrup and apple cider does the trick. It's like a Canadian recipe eh?

Pasta with pork and basil meatballs in a creamy Parmesan and Dijon mustard sauce with sauteed mushrooms. Tossed with fusilli and fresh herbs for a rich one-dish dinner.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Curry soup mix combines rice, raisins, walnuts, and a spice blend of curry, cardamom, coriander, and dill. Add water and chicken for a 25-minute soup.

If you're looking for something new for dinner, then try this delicious dish your whole family will go head over heels for!

Asian-style Cornish hen wraps split hen breasts around asparagus spears and steams them in a bamboo steamer over rice with bok choy, broccoli, and peppers. Elegant pan-Asian dinner.

A fresh no-cook strawberry relish with balsamic vinegar, Dijon, honey, and a kick of red pepper flakes. Toss it together in 10 minutes to brighten grilled fish or chicken.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.