A quick and easy chicken recipe to make for large groups.
Recipe by: kiwimuminoz
Easy shortcuts produce a chicken dish that tastes like you've slaved over a hot stove for hours! Make it even better by sprinkling over some fresh parsley or basil.
Recipe by: TAMISANGELS
Honey, soy sauce and garlic make a terrific marinade and basting sauce for chicken kebabs with your favourite vegetables - try onion, peppers, cherry tomatoes or mushrooms. Barbecue or grill.
Recipe by: Ann Marie
This is a matzo ball soup that my grandmother used to make. It is our family's favourite part of the meal. It serves a lot of people depending on the size of the bowl you use. Make sure to not add too much matzo meal in order to make the matzo ball float to the top of the boiling water.
Recipe by: May Gerstle
I've made these for years, and it's a great way to use leftover chicken or turkey! If you're not in the mood for tarragon, just use your favourite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
Recipe by: SHODGIN
This is a lovely fiery recipe for jerk marinade and makes loads so you may be able to freeze some for other jerk dishes too. Leave the marinade on for 24 hours and prick the meat cubes before you coat them so more of the lovely jerk taste penetrates the meat. The chargrilling of a barbecue combined with that bit of spice make for mouthwatering kebabs that are always the biggest hit at our barbecues.
Recipe by: dvdfjojo
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with soured cream and salsa.
Recipe by: Heather
This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbours.
Recipe by: Sherry
Cajun style chicken breasts to enjoy on their own, in sandwiches or on top of salads. This Cajun chicken can be served hot or cold.
Recipe by: Wood Halsey
This dish, influenced by the cuisine of the Costa Brava region of Spain, marries salty and sweet flavours for something divine! Perfect served over rice.
Recipe by: CHRISTYJ