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Poultry - Fish

View Our Alphabetical Recipe Index for Poultry - Fish
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This is too special to wait for Thanksgiving or fall –make this anytime of year when you want a smooth and spicy treat.

Tang up your chicken a tad with this sweet rendition of Duck a l"orange but made quick and easy and chicken-style for a family pleasing recipe. Wild rice makes this a show-stopper.

A quick and dirty classic - and another example of where a can of soup and some chicken can make a great dish.

This is great if you hate waiting, carving, fighting over drumsticks.

I must have got this totally fabulous recipe more than a decade ago from the strangest source: Cosmopolitan Magazine. It is but four ingredients and makes the most amazing, crisp, flavorful chicken, good hot or cold you will ever taste.The coarse or rock salt, as well as the high oven temperature, crisps the chicken and seals in the flavor.  I serve this with wild rice.

I love this herb coating on fresh salmon steaks or filets. Make this in the oven or in papiotte, a parchment paper envelope to quickly cook this in the microwave. This is one of my favorite lunch choices. The marinade lasts for a week or so for using on tossed, boiled new potatoes or in vinaigrette or more fish fare. Serve this dish with wild rice or lemony couscous, a green salad or a Blue Cheese, Pear and Bibb Lettuce Salad with a walnut-based Dijon dressing and fresh French hard rolls.
Middle-Eastern marinated chicken.
Everyone starts their culinary life with at least one signature dish. This is one of my early favorites. It was my "company" dish as a new bride.
Slow and easy.

You may already have a soya wing recipe but this one breaks the mold. These must be marinated overnight or several hours ahead butyou wind up with the best, deepest flavor Asian wings on the planet.

 

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