Barbecue chicken/3 recipes

This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

This tasty chicken cabbage salad is very easy to make, and packed with flavour. Enjoy!

This was a family favorite when I was growing up and became a must-have with my young sons. Zesty thick chili served over Fritos - This recipe will become a family favorite!!!

It sounds weird, but it's really good! Not too unhealthy either. This only takes about 6 minutes to make. Great for a quick lunch for one!

This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.

A self-saucing cake that's magically fluffy and creates it's own tangy key lime curd. Developed at our summer home in Key Largo with inspiration after watching Junior MasterChef Australia.

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

A creamy tangy herbed dipping sauces that makes a great dipping sauce for crab cakes. Works equally as well as a salmon cake dipping sauce or even as a dipping sauce for chicken fingers.

Super quick and easy to make, and these chicken fingers came out delicious. The aroma during the cooking made the whole house smell great...

Absolutely fine dish.. What's the best? I like the taste of rice and fennel...Thanks for this idea...

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad.