34 tostone recipes

If you're family loves chicken, they will simply enjoy eating this scrumptious dish!

A whole roasted chicken stuffed with apple, onion, and celery for a Boston Market-style bird with juicy meat and golden, crispy skin. Simple enough for a Sunday dinner, impressive enough for company.

Easy Boston cream pie made the no-bake way: a split yellow cake layer sandwiched with silky vanilla pudding, then crowned with a glossy chocolate-cream topping spiked with almond extract.

Honey-lime baked chicken basted every 10 minutes for a glossy, caramelized glaze. Just 5 ingredients for a Boston Market-style rotisserie chicken flavor at home.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Copycat Boston Market and KFC rotisserie-style chicken breasts basted in a honey-lime glaze with paprika and seasoned salt. Baked skin-on until golden, then sealed in foil to lock in all those juices.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Add some flavor to your chicken with this recipe that uses honey and lime juice to make a tantalizing marinade.

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.

Mushroom salad tosses crisp iceberg and Boston lettuce with cucumbers, green beans, and raw sliced mushrooms in French dressing. Light, vegetarian, diabetic-friendly side.

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Norwegian fish salad (fiskesalat) with cold boiled halibut in a creamy horseradish-sour cream-dill sauce, served on lettuce with sliced eggs and tomato wedges.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.