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"In Morocco cooks rub chickens (poussins, about 1 pound are best) with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time."
"Combination of two crowd favorites: fried chicken and waffles + chicken parmesan into one delicious sandwich. "
"These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you'll find that they lend themselves very well to your creativity. Simply drop the ingredients listed below the egg and add your own creations. Whether it be Cajun, lemon & pepper, ginger & lemongrass, onion & dill, or cashew & coriander they will definitely become a favourite. For a first course: Place a bit of colourful lettuce on the plate, then a cake, then a bit of salsa, then stack another cake on that, then finally place a little avocado mayonnaise on that. For a main course: Lean a couple of cakes on one another, top with a bit of salsa and serve next to some nice grilled vegetables with the mayo on the side."
"My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta."
"From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability."
"I had a wonderful grilled veg. sandwich when I visited the Florida Keys recently with goats cheese. This is similar, minus the cheese. Feel free to add it if you like! From 30 Minute Meals."
"These baked chicken tenders are super simple and quick for those hectic weekday meals. I've put them on top of a salad with homemade honey mustard dressing. They would also go great with some french fries. The variations are endless."
"I love falafel but rarely eat it given that most kinds are fried. Just found this on the Internet and it looks like a wonderful option."
"I love the flavor of herbs and chicken! It is just heavenly."
"This is a recipe I developed years ago, a small amount of baking powder is what makes this recipe special! it's a family favorite and takes very little time to throw together, I sometimes just bake the complete recipe in a 10-inch round cake pan, but two smaller pans will do fine also, you will *love* this!:)"
"This is a really tasty snack, called molten blobs to make it more interesting to my 5 year old. Super for Halloween or kids parties, and also great to pop in the kids lunches! Hope you enjoy! From PIL Halloween Party Recipes"
"I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients."