curious food recipes: Union copy copy

Saturday, April 26, 2014

Union copy copy

Tex-Mex Chopped Salad
Tuscan Chicken SIZZLING SALADS
Chicken with Garlic & Herb Sauce
Brined Turkey
Stuffed Poblano Peppers (Chiles Rellenos)
Chicken Biryani
Grilled Marinated Chicken with Fresh Herb Sauce
KRAFT FRESH TAKE Chicken with DOLE Salad
Quick Chicken & Peppers BBQ Fajitas
Artichoke Leek Frittata
Coconut chicken curry with coriander pesto

Tex-Mex Chopped Salad

Posted: 26 Apr 2014 11:33 AM PDT

Tuscan Chicken SIZZLING SALADS

Posted: 26 Apr 2014 11:33 AM PDT

http://wwwrs.kraftrecipes.com/recipes/Tuscan Chicken SIZZLING SALADS

Chicken with Garlic & Herb Sauce

Posted: 26 Apr 2014 11:33 AM PDT

Brined Turkey

Posted: 26 Apr 2014 11:33 AM PDT

Stuffed Poblano Peppers (Chiles Rellenos)

Posted: 26 Apr 2014 11:33 AM PDT

Chicken Biryani

Posted: 26 Apr 2014 11:33 AM PDT

Grilled Marinated Chicken with Fresh Herb Sauce

Posted: 26 Apr 2014 11:33 AM PDT

http://wwwrs.kraftrecipes.com/recipes/Grilled Marinated Chicken with Fresh Herb Sauce

KRAFT FRESH TAKE Chicken with DOLE Salad

Posted: 26 Apr 2014 11:33 AM PDT

Quick Chicken & Peppers BBQ Fajitas

Posted: 26 Apr 2014 11:33 AM PDT

http://wwwrs.kraftrecipes.com/recipes/Quick Chicken & Peppers BBQ Fajitas

Artichoke Leek Frittata

Posted: 26 Apr 2014 01:09 AM PDT

Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.

The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.

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