188 recipes. Page 3 of 21.
Roasted sweet potato cubes form the base of these barbecue chicken bowls, with beans, corn, avocado and cheese added at serving. The oil is divided between the potato tray and chicken skillet. Keep the cool toppings separate if preparing portions for another day.
Cooked shredded chicken and quick coleslaw fill four flour tortillas. Dress the cabbage shortly before rolling and leave clear borders so the wrap can close. Warm chicken and cold slaw can be served together, but a long wait after assembly softens both the cabbage and tortilla.
Combine cooked bowtie pasta and shredded chicken with ranch, barbecue sauce, cheddar, corn, tomatoes, and green chiles. Bake until the center reaches 165°F; melted cheese alone does not show that a chilled casserole is ready.
Soak sliced beef liver in milk in the refrigerator, soften onions separately, then lightly flour and pan-cook the liver. Beef liver must reach 160°F; a pink center or browned crust is not a reliable safety check. Return the onions only to heat through.
Beer cheese soup combines a butter-and-flour roux, softened vegetables, broth, beer and Cheddar. Blend the base before adding the cheese, then melt the cheese gently in small additions. Beer remains an ingredient; this recipe does not promise an alcohol-free result.
Refrigerated biscuit dough encloses a cooked beef filling mixed with Cheddar and cream cheese. Pinch each parcel closed before brushing with butter and Parmesan. The key checks are the seam, the dough underneath and the hot filling—not just the color of the top.
Mushrooms, onion and pepper join thin chicken slices in a concentrated oyster-and-soy sauce. Cook the mushrooms long enough to release excess moisture before adding sauce. The chicken should be checked for 165°F rather than judged by a browned coating.
Thin chicken pieces and peppers are coated in a broth-based black pepper sauce. Keep the chicken’s marinade separate from the sauce mixture, and re-stir the sauce before pouring because its cornstarch settles. Finish cooking the chicken fully in the skillet before serving.
Cowboy caviar is a chopped bean-and-corn salad that also works as a dip. Drain the beans, cool cooked corn, chop the vegetables small, and toss with an oil-and-lime or vinegar dressing. Chill briefly and fold in optional avocado just before serving.