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Page history last edited by debrarian 2 years, 1 month ago


see also Soups


Chicken & Fowl

Chicken Portuguese - a dish Stuart would make when Anna and Aaron were kids

Chicken Pot Pie from Better Homes and Gardens (Abby's go-to pot pie)

Chicken Thighs, Marinated a la Stu

Chinatown Steamed and Roasted Duck - from Richard, via the Food Network

Middle Eastern Herb and Garlic Chickenone of 50 top recipes of 2016 on NYTimes Cooking.

Persian Chicken - from Libby. Simple and delicious. 

Sherry chicken breasts with rosemary and artichoke hearts - Lordy this is good.  The gravy is lovely over potatoes

Super tasty Chicken Pot Pie- Warm and savory. Topped with biscuits.

Wedding Chicken - The chicken Richard made for Matt & Abby's wedding, 2015


Anticuchos picante

Brisket in Wine - an excellent dinner-party dish

Josie's Meatballs

Keema - Indian for spicy ground meat.

Keema Bhare Bandh Gobhi

Nargisi Kofta

Slow Cooked Pork

Pasta, Rice & Grains

Butternut Mac and Cheese

Herbed Quinoa Pilaf

Megan's fabulous New Orleans Red Beans and Rice

Paella Salad with Couscous or Rice

Pawsta with Olives

Reuben Mac 'n' Cheese from Sarah Mead

Spaghetti Carbonara

Spaghetti Salad with olives


Edamame Succotash with Shrimp

 Seared Scallops with Fiery Fruit Salsa

Shrimp with Edamame Succotash

Shrimp and Feta Stew - Very good, very easy.  Serve over rice.

Shrimp with Corn and Basil

Soy, Beans, Legumes & Other Veggie Delights (see also Salads and Vegetables and Sides) 

Curried Lentils - Gourmet Magazine's letters, 1989 - from Julie

Eggplant Casserole - from Emily Jo via Libby

A hearty breakfast (or lunch or dinner) for one Some greens, some protein and some good smells going in your kitchen

Jim's Cajun Black-Eyed Peas over mashed potatoes

Korean Pancakes (made from mung beans & veggies)From Seyoung

Pock Marked Mother Chen's Bean Curd - (This recipe is from Richard.  I haven't tried it yet but it looks tasty. -abby)

Stews, Soups, Hotpots

Caldo Gallego

Seasonal Squash and Black Bean Chili

Sichuan Hotpot

Tarts & Baked Entrées

Leek and Swiss Chard tart with hickory smoked bacon and gruyere cheese










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