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Gourmand Mushroom Linguini
Posted by nicki on Sep 21, 2013 in Main Course, Quick and Simple
This recipe makes 2 to 4 servings. Read more…
Vegetable Tofu Scramble
Posted by nicki on Jul 26, 2012 in Main Course, Vegetarian
THIS HEARTY, GLUTEN-FREE ENTREE also makes a nice breakfast. The tofu absorbs the flavor of the vegetables as it browns on the outside. Read more…
Basil Chicken (Thai)
Posted by nicki on Jan 30, 2011 in Chicken Recipes, Main Course
Great recipe, very fast and lots of flavor. Read more…
Salisbury Steak with Brown Gravy
Posted by Bob on Nov 13, 2010 in Main Course
From: Sandra Lee
#Level:Easy #Yield:4
Creamy Chicken and Mushroom One-Pot
Posted by nicki on Nov 8, 2010 in Chicken Recipes, Main Course
Recipe courtesy Rachael Ray Read more…
Creamy Braising Greens Soup
Posted by nicki on Aug 6, 2010 in Greens, Main Course
Another great recipe from Relish Magazine. Read more…
Tequila Lime Chicken
Posted by jaynem on Jan 9, 2010 in Main Course
For the Grill – Ina Garten
Read more…
Tandoori Chicken
Posted by jaynem on Jan 8, 2010 in Main Course
Ingredients
- 2 pounds chicken, cut into pieces
- 1 teaspoon salt
- 1 lemon, juiced
- 1 1/4 cups plain yogurt
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger root
- 2 teaspoons garam masala **
- 1 teaspoon cayenne pepper
- 1 teaspoon yellow food coloring
- 1 teaspoon red food coloring
- 2 teaspoons finely chopped cilantro
- 1 lemon, cut into wedges
Directions
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
**Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. If Garam masala is not available, use 1 teaspoon ground cumin, and 1teaspoon ground coriander.
Rice Casserole
Posted by nicki on Dec 20, 2009 in Main Course
This is the recipe Cori jotted down for me on a memo pad while she was working at Bridgeford Foods. Its tried and true. Read more…
French White Burgundy Chicken and Egg Noodles
Posted by nicki on Dec 12, 2009 in Main Course
Rachael Ray recipe Read more…