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Cook Recipes Archive For ‘Chicken Dishes’

Ingredients

3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional

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Ingredients

3 pounds chicken wings, about 2 to 2 1/2 dozen
1 cup butter
1 1/2 cups sifted all-purpose flour
6 tablespoons sesame seeds
2 teaspoons salt
1/2 teaspoon ground ginger

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Ingredients

750 gr. chicken wings
2 medium onions
2 cloves garlic
4 tablespoons butter
5 large tomatoes
2 mild green chili peppers
8 cups hot water
1 tablespoon salt
3 thin aubergines
500 gr. green beans
2 courgettes
2 small green bell
peppers
250 gr. Okra
½ cup vinegar

To fry the aubergines:

1 ½ cups sunflower oil

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Ingredients

3 1/2 lbs boneless skinless chicken breasts
1/3 cup peanut butter
2 tablespoons soy sauce
2 tablespoons orange juice
1/4 teaspoon pepper
1 -2 tablespoon honey (optional)
1/2-1 cup chicken broth (optional)

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crock pot peanut chicken boneless chicken breast crock pot peanut recipe for crock pot chinese peanut chicken

Ingredients

1 lb boneless skinless chicken breast, cubed
salt and pepper
1 can condensed cheddar cheese soup, undiluted
1 cup chunky salsa or 1 cup picante sauce
10 8-inch flour tortillas

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Ingredients

1 lb chicken tenders
1 3/4 cups honey mustard dressing
1/4 cup flour
2 cups panko
1/8 teaspoon pepper
1/8 teaspoon seasoning salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

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Ingredients

1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
10 chicken pieces

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Ingredients

2 boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoons garlic salt
2 tablespoons parsley
2 tablespoons basil
1 teaspoon chicken bouillon
6 (3/4 ounce) wedges Laughing Cow light swiss cheese
1 -2 tablespoon cilantro leaf, chopped
1/3 cup honey
1/3 cup Dijon mustard
4 flour tortillas
4 romaine leaves (or fresh spinach leaves)
1 cucumber, peeled and sliced lengthwise into 1/4 wide strips
1 small red onion, cut into thin slices
1 tomato, sliced

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Coq au vinA classic French dish, Coq au Vin originated in Burgundy but we have used our lush and generous Cabernet Franc grown on our Yountville Estate in this recipe. The cherry and sweet raspberry flavors of the wine pair perfectly with this hearty dish ideal for this time of year. Better yet, the recipe is easy to make but remember that a half bottle of Cab Franc goes into the dish so you might want to pickup 2 bottles in our online store.

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Got a big crowd coming for Thanksgiving dinner? Colleen has come up with a real crowd pleaser that will fill them up and make them happy! The sausage and herbs make the stuffing hearty and flavorful. The spices and mushrooms are delicious with our spicy, earthy Napa Valley Syrah. So much to be thankful for! Happy Thanksgiving from all of us at Goosecross!

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