999 pepper chicken recipes

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Grilled pork loin chops stuffed with blue cheese, chopped pecans, shredded carrots, and Worcestershire, served with a creamy yogurt pan sauce. A steakhouse-worthy dinner at home.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.

Great with Greek salad...remember not to used frozen meat

Quick Southeast Asian rice vermicelli with crisp-tender vegetables, ginger, garlic, sesame oil, and roasted peanuts. Ready in 25 minutes by microwave or stovetop with both methods included.

A layered chile relleno casserole with green chilis, two pounds of melted Monterey Jack and cheddar, a creamy sour cream egg custard, and salsa baked on top. Skip the frying. Keep the flavor.

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Classic herb stuffing with cubed bread, butter-sauteed onion and celery, poultry seasoning, and fresh parsley. Makes 10 cups, enough for a 12-pound turkey.

Butter-browned chicken bakes for an hour in a tangy sour cream and sherry sauce with rosemary, thyme, mushrooms, and slivered almonds. Retro comfort food that never goes out of style.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Blackened chicken sliced over creamy linguine with a buttery cayenne sauce, fresh tomato, and green onion. A Cajun-style pasta plate with serious smoke and spice.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.