Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Famous Firecracker Chicken

Firecracker Chicken

1/2 cup sliced pickled banana peppers, finely chopped, plus 1/4 cup pickling liquid
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1/4 cup yellow mustard
3 TB dry mustard
2 TB chili sauce
2 TB brown sugar
3 cloves garlic, minced
1 jalapeño pepper, minced
4 scallions, thinly sliced

6 (about 2-1/2 lb.) chicken breast halves, boneless, skinless, cut into strips
2 cups all purpose flour
1/2 cup cornstarch
1 TB table salt
1 tsp. baking powder
4 large egg whites
1 cup vegetable oil

1. For the sauce: Whisk ingredients together in large bowl.

2. For the chicken: Cover chicken breasts with plastic wrap and pound lightly with meat mallet until about 1/2 inch thick. Slice breasts in half lengthwise and transfer to large zipper-lock storage bag.
Add 1/4 cup Firecracker Sauce to bag, seal, and gently squeeze bag to coat chicken with sauce. Refrigerate for 30 minutes or up to 2 hours.

3. In a large bowl, combine flour, cornstarch, salt, and baking powder. Add 6 tablespoons Firecracker Sauce and, combine until mixture resembles coarse, wet sand.

4. In another large bowl, whisk egg whites until foamy. Remove chicken from marinade and pat dry with paper towels. Working with one strip at a time, dip chicken in egg whites and transfer to flour mixture, pressing lightly to adhere. Place chicken pieces on wire rack set on rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours).

5. Adjust oven rack to middle position and heat oven to 200º F.  Heat oil in large skillet over medium-high heat until shimmering. Carefully place half of chicken strips in oil and fry until golden brown and cooked through, 2 to 4 minutes per side. Transfer to baking sheet lined with paper towels and place in warm oven. Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve.

Serves: 4.

March 6, 2009 Posted by | Chicken Recipes, Cooking and Food, Famous Recipes, Recipe, Recipes | , , , | Leave a comment

Famous Orange Honey Chicken

Orange Honey Chicken

1-1/2 cups vegetable juice
2 tbs lemon juice
4 tsp honey
1/2 tsp grated orange peel
1/4 tsp garlic powder
1/8 tsp black pepper
2-1/2 to 3-lb broiler-fryer, cut-up

In 12×8 inch baking dish, stir together vegetable juice, lemon juice, honey, peel, garlic powder and pepper. Place chicken in marinade, turning to coat. Cover; refrigerate at least 2 hours, turning pieces occasionally.

Remove chicken from marinade, reserving marinade. Place chicken on grill; grill 6 inches from heat 35 minutes or until fork-tender, basting chicken with marinade and turning occasionally with tongs.

Makes 6 servings.

March 5, 2009 Posted by | Chicken Recipes, Famous Recipes, Recipe, Recipes | , , , , | Leave a comment

Famous Honey Mustard N’ Chicken Pie


1 – 9 inch double crust
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
ground black pepper
1 – 2 tablespoons cornstarch

Cut chicken into bite-size chunks, and marinate in soy sauce.  Pour enough oil in saucepan to coat the bottom of the pan.  Saute onion and garlic over medium-high heat until onion in soft but not brown.   Add chicken pieces, and saute until  chicken is cooked through.

Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste.   Bring chicken
mixture to a boil, and stir in cornstarch mixture.   Cook, stirring constantly, until thick.   Mixture should get pretty thick: add more cornstarch mixture if necessary.

Pour chicken mixture into pie shell.   Top with crust, cutting small slits
in top to let steam escape.   Bake at 425 degrees for 15 minutes.   Reduce heat to 350 degrees.   Bake 30 minutes more, or until crust is golden brown.

Yield: 1 9-inch pie

March 4, 2009 Posted by | Chicken Recipes, Cooking and Food, Famous Recipes, Recipes | , , , , | Leave a comment

Famous Delicious Italian Chicken

Delicious Italian Chicken

1/4 C sweet pepper flakes
1 T dried minced onion
1 packet spaghetti sauce mix
1/2 cup sun dried tomatoes
2 C water
1/4 C tomato paste
2 – 6 oz. cans of flaked chicken
1 lb spaghetti
1 T oil
4 T grated parmesan cheese

At home: In a self-sealing plastic bag, combine the pepper flakes, onion, spaghetti sauce mix and sun dried tomatoes. Package the other ingredients separately, then place all the ingredients in a large self-sealing bag. Label the bag with a permanent marker with the recipe directions.

At camp: bring water to a boil and add tomato paste, sauce mix, onions, pepper flakes, and sun dried tomatoes. Simmer for 5 minutes, stirring frequently. Remove from heat, add chicken, and set aside for 5 minutes, covered.

Prepare spaghetti according to package directions; drain and stir in oil. Pour chicken sauce over the hot spaghetti. Garnish with the parmesan.

February 12, 2009 Posted by | Chicken Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , , | Leave a comment



6 chicken breast halves, skinless and boneless
1/8 tsp garlic powder
1/8 tsp ground black pepper
6 slices Swiss cheese — 4-inch-square
2 cans (10 3/4 oz ea) condensed cream of chicken or mushroom soup
1/4 cup milk
1 box herb-seasoned stuffing mix (Stove Top is good)
1/2 cup butter — melted

Place chicken in a lightly greased 13x 9x 2-inch baking dish; sprinkle
with garlic powder and pepper. Top each breast half with a cheese slice; set aside. (Or slice a block of Swiss cheese and put as much cheese over the chicken as you like.)

Combine soup and milk, stirring until smooth; pour over chicken.
Sprinkle with stuffing mix, and drizzle with butter. Cover and bake at 350* F. for 50 minutes or until chicken is done. Yield: 6 servings.

February 8, 2009 Posted by | Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Meals, Recipe, Recipes | , , , , , , , | Leave a comment



½ lb. Pasta bow ties – cooked/drained
1 lb. Chicken sausages
3 Onions, coarsely chopped
6 Garlic coves, minced
½ c. White wine
28 oz. Crushed tomatoes
2 T. Basil
1 T. Oregano
2 T. Fennel seeds
½- 1 c. Cottage cheese or ricotta
½ c. Parmesan

Prick sausages; place in pan with 1″ water and 1 T. olive oil;
bring to boil; reduce and let liquid cook away and brown till
crisp or broil till crisp; deglaze pan w/wine. Slice on angle.
Saute onions, garlic; add sausage; herbs, tomatoes & bring to
bubble; cook on low. To drained pasta; add cheeses. Place half
of sausage mixture in oval baking dish; top with pasta and
remaining sausage; cover with Parmesan grated or shaved; place
under broiler till cheese are browned and melted.

January 30, 2009 Posted by | Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Meals, Recipe, Recipes | , , , , , , , | Leave a comment


Famous Recipes


2 (15 ounce) chicken breasts, split
½ cup tomato puree
1 (4 ounce) can sliced mushrooms, drained, reserve liquid.
½ medium onion, diced
2 tablespoons fresh parsley
½ teaspoon thyme
1 teaspoon salt
½ cup plain yogurt

Brown chicken in no stick skillet. Drain off fat. Add tomato puree,  mushroom liquid, and next 5 ingredients. Cook and simmer over low heat until chicken is tender. Stir occasionally. (if puree starts to stick, add small amount of water.) Reduce heat and add yogurt and mushrooms. Stir until mixture is heated through. DO NOT BOIL.

Serves 4.
250 calories, per serving.

More Chicken Recipes

January 2, 2009 Posted by | Carnival Of The Recipes, Carnivals, Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Recipe, Recipes | , , , , , , , , , , , , , | 1 Comment

The Perdue Chicken Cookbook

by Mitzi Perdue

Preface: Why I Chickened Out

Introduction: You Don’t Need to Wing It! Let Frank Take You Under His.

Everything You Wanted or Needed to Know about Selecting, Storing and Cooking Chicken

Chapter 1. Chicken for Everyday

Tips on Cooking in a Hurry, plus: Quick Recipes, Simple Recipes, and Family Favorites

Chapter 2. Chicken for the Microwave

Tips for Using the Microwave, plus: Quick Microwave Recipes, and Classic Recipes Adapted for the Microwave

Chapter 3. Chicken for Dieters

Tips for Dieters, plus: Low Calorie, Low Cholesterol Recipes

Chapter 4. Chicken for Children

Tips on Cooking for Kids, plus: Recipes for Kids to Eat and Recipes for Kids to Cook

Chapter 5. Chicken for Barbecuing

Tips for Cooking Outdoors, plus Recipes for Barbecuing

Chapter 6. Chicken for Crowds

Tips on Quantity Cooking, plus Recipes for Crowds

Chapter 7. Chicken for Tomorrow$or Next Week

Tips on Storing and Freezing, plus Cook Ahead Recipes

Chapter 8. Chicken for Holidays

Chicken and Holiday Cooking, plus: Menus and Recipes for the Chinese New Year, Valentine’s Day, Mother’s Day, Fourth of July, Thanksgiving, Chanukah, and Christmas

Chapter 9. Chicken for Important Occasions

Chicken for When You Want Something Different and Exciting, plus Show Stopper Recipes

Chapter 10. Chicken for Planovers

Tips on Food Safety, plus Recipes for the Rest of the Bird

Conclusion: A Rare Bird

What Frank Is Really Like


I’ve often thought that inspiration is one of the greatest gifts one person can give another, and there are several people who were an inspiration in writing this book. First is a woman whom I would term the Godmother of this book, Connie Littleton, the Director of Advertising and Marketing Services at Perdue. She is a woman totally committed to excellence, and if that commitment to excellence meant she had to read and edit until the wee hours of the morning, she always did it as if it were a matter of course. With each passing day, I gained increasing respect for her professionalism, judgment and knowledge. Bev Cox, a home economist and food stylist, was an inspiration for her meticulous attention to detail, her enthusiasm, and her unfailing good humor no matter what. Beth Fusaro, who typed most of the recipes in this book, is a Renaissance Woman, who knows not only about food and typing, but also about everything from making pottery to preserving the environment. It’s been a privilege to work with Beth. Gretchen Barnes, who assisted Bev Cox in editing, learned a whole new computer program, Word Perfect, in order to get the job done quickly. Sharon Sakemiller, who is already a Word Perfect expert, also helped with typing and retyping recipes. She impressed everyone with how rapidly she could get things done.

My sincere thanks to the members of American Agri-Women who over the years have shared their food tips with me. Also, deepest thanks to the U.S. Department of Agriculture’s Cooperative Extension. One of Cooperative Extension’s major activities is helping to educate consumers, and I owe Cooperative Extension a deep debt of gratitude for the education I’ve received through their many publications, broadcasts, classes, seminars, meetings, and personal contacts. The following Cooperative Extension members$many of whom are good friends as well as professional colleagues$have been invaluable resources for food tips and food knowledge: Dorothy Thurber, Kathryn Boor, Christine Bruhn, Ellen Pusey, Sally Foulke, Bonnie Tanner, Bettie Collins, Sue Snyder, Chuck Waybeck, and George York. Also thanks to Dot Tringali of the National Broiler Council, to Connie Parvis of the Delmarva Poultry Industry, to Joy Schrage from the Whirlpool Corporation, and Lisa Readie from the Barbecue Industry Association.



Want to know a high stress situation? Try being a food writer and cookbook author, and then marry Frank Perdue. You come home from the honeymoon, everything has been reputation for being demanding. If you’ve seen the ad that we call “Boot Camp,” you know what I mean. (He plays the part of a drill sergeant in this ad and teaches the new Perdue recruits the 57 quality points that they have to inspect — and then he’s all over one recruit for missing what seems like an invisibly small hair.)

It’s a funny thing, but when you start losing your confidence, you start asking some basic questions about what you’re doing. Part of me was saying that cooking chicken is pretty simple; after all, I’d been doing it for most of my life. But another part of me realized when attempting to cook chicken for Frank the first time, that I knew very little of the basics of cooking chicken. Like, for example, what

Makes a chicken tender? How do you really know when it’s done$and not over done? How do you get the best flavor? Should you salt before or after cooking?

In desperation, I made a two-part promise to myself. First, I’d let myself take the easy way out that first meal, and not even try to cook the chicken myself. Instead, dinner would be a never-fail salad, pasta (Frank loves pasta), plus store-bought fully-cooked Perdue Tenders. In return for letting myself off so easily, I’d make it my business from then on to learn how to make the best chicken every time. That meant asking Frank every question that popped into my head; checking with the food technologists who work for Perdue; getting tips from the farmers who grew the Perdue chickens; and systematically going through the thousands of recipes that Frank has in his files, trying a different one each night.

Dinner that night wasn’t the show piece I would have liked to create, but it was good enough and Frank happens to love his own Tenders so the chicken part of the meal was a success. In the time since, I’ve tried to live up to the second part of the promise, the one about learning how to serve the best chicken every time.

In this book, I’d like to share with you the most useful cooking tips and the most appealing, most successful recipes developed by Perdue Farms over the last twenty years. The first chapter contains the kinds of information I wished I’d known from the beginning. You don’t need to read this chapter, because chicken isn’t that hard to cook; but there are tips in it that can save you time and money and that can enable you to cook with greater confidence. This chapter also has the latest tips on food safety.

The remaining chapters are organized, not by method of cooking or whether the food is an appetizer or salad or whatnot; but rather by the kind of occasion you’re facing. You want to put some spark and variety into every day meals? You want to make the most of your microwave? Or you’re in a hurry today? Maybe you need something that will please kids? Or you’re dieting? You’ve got a bunch of leftovers? You have to cook for a hundred people tomorrow night? I tried to think of the kinds of situations in which you could need recipes and then I organized Frank’s recipes around them. Jean Brillat-Savarin, the fhe answered that these were some of the best meetings because the owners of the smaller stores were so close to their customers. He went on to say that the reason he likes to visit butchers (and in New York, he’s called on as many as 30 in two days) is that these men are close to the needs and wants of their customers and he can learn things from them that he’d learn in no other way.

I’ve heard that there’s almost no other head of a Fortune 500-size company who would spend as much time with the people who buy his products. People are often surprised that a man with his responsibilities would take the time for this much face to face contact. But the fact is, learning what people care about is almost a religion to him.

Here are some of the questions that people either write to Frank or ask him in person. In answering the questions, I’ve either used the information I’ve heard Frank give, or else I’ve checked with the Perdue food scientists or home economists.

What should I look fright, check with the professionals behind the counter.

_Notice the pull date. Most stores are scrupulous about removing chicken before the pull date expires$but sometimes there’s a slip-up.

_Was the chicken well-cleaned? Or are there little traces of feathers or hairs? These can look really unattractive when the bird is cooked.

_Is the chicken stored correctly on the chilling shelf, or are the trays of chicken stacked so high that the top ones aren’t kept cold? When that happens, the shelf life of the top ones is seriously shortened.

_Is the meat case kept so cold that the fresh chicken is frozen and ends up with ice crystals on the tray? If so, complain to the manager.

_Look at the ends of the bones. Are they pink or are they turning gray? Generally, the more pink the bone ends are, the fresher the chicken.

How should I store chicken at home?

Chicken, like all meat, is perishable. It should be stored in the coldest part of the refrigerator (40o or below), sealed as it comes from the market, and used within two or three days of purchase.

Should I freeze chickens?

Frank doesn’t recommend freezing poultry. However, if a bird must be held beyond three days, freezing will keep it wholesome.

How do I freeze poultry?

When freezing is necessary, seal chicken or other poultry in an airtight container, heavy plastic bag, plastic wrap, foil or freezer paper.

Try to have the wrapping tight against the chicken because any place where it isn’t, small ice crystals will form. That means moisture has been drawn from the meat, and where that’s happened, the meat will be tough and breading won’t stick.

Frozen uncooked chicken can be stored up to six months; frozen cooked chicken should be used within three months. (Personally I try to avoid freezing chicken since I know that freezing

Makes the chicken less tender and less juicy. Still, in spite of good intentions, I so tender — or tough?

Frank does his best to make Perdue chickens as tender as possible, but there’s also a lot you can do.

_Don’t let chicken dry out in the refrigerator; dry chicken is tough chicken. Keep it wrapped in the package it comes in until you use it.

_Avoid freezing it. When the juices inside the cells freeze, they act like little spears and they’ll rupture some of the cell walls. When you defrost the chicken, you’ll lose some of the juice and the chicken will be less tender.

_Cook chicken to the proper temperature, using a meat thermometer or pop-up guide. Cook bone-in chicken to 180 degrees and boneless chicken to 170 degrees. Undercooked chicken will be tough and rubbery because it takes a fairly high internal temperature to soften the proteins in the muscles and make them tender. But don’t overcook chicken either, because moisture will start to steam off, and the more chicken dries out, the tougher it gets.

_Keep the skin on chicken during cooking. The skin helps keep juices in, and tenderness and juiciness go hand in hand. I’ve tried this both ways, and the difference is significant. (When you cook chicken with the skin on, approximately half the fat from the skin is absorbed into the meat; if calories and cholesterol are very important to you, you might want to remove the skin before cooking even if it means a less tender result.)

_When microwaving any chicken product, cover with a loose tent of waxed paper to prevent drying.

_Some authorities feel strongly that you should not salt the chicken before cooking because salt draws the juices out during cooking and toughens the meat. In my experience, there is a detectable difference in tenderness between salting before cooking and salting afterwards; the chicken that I salted afterwards was slightly more tender. Still, I would guess that most people, myself included, wouldn’t notice a big difference unless they were specifically paying attention to it. The difference doesn’t jump out at you as it does with overcooking or freezer burn.

_Fry or roast breast pieces rather than microwaving them if tenderness is a top priority for you. Microwaving because damaged skin shortens the shelf life and dries out and toughens the meat. No white colored chickens get by the inspectors.

Sometimes when I open a package of chicken, there’s a pungent odor that doesn’t smell spoiled, but it’s definitely unpleasant. Should I throw the chicken out?

If the odor lasts only a matter of seconds, your chicken is probably fine. Meat is chemically active, and as it ages, it releases sulfur. When you open a bag that doesn’t have air holes, you may notice the accumulated sulfur, but it will quickly disperse into the air. In fact, I’ve heard of cases where a wife will lean over to her husband and say, “Smell this, I think it’s gone bad.” He’ll take a deep whiff and find nothing wro that other chickens were grown with hormones. The fact is none are.

Can I cook frozen chicken, or do I have to let it defrost first?

In a pinch, go ahead, but allow extra cooking time. For the best texture and tenderness, however, you’re better off starting from refrigerator temperatures; you can be more sure of getting an evenly cooked product.

How long can I keep chicken at room temperature?

From the point of view of food safety, you’re taking a risk if you leave it outside the refrigerator for more than two hours. Unfortunately, bacteria grow and multiply at temperatures between 40 degrees and 140 degrees, and they flourish at room temperature. To avoid food borne illness, all foods of animal origin should be kept either hotter than 140 degrees or colder than 40 degrees. If you know you won’t be returning home directly after shopping, bring along an insulated bag or box to keep cold foods cold until you can get them into the refrigerator.

Do I need to rinse chicken before cooking?

Advice on this has varied over the years, including the advice Frank gives. The latest research shows that from a health point of view, washing is not necessary. Any microbes that you’d wash off will be entirely destroyed by heat when you cook the meat. It’s actually far more important to wash your hands, your cutting board, and your utensils since they won’t be sterilized by cooking.

How do I get the best flavor?

That depends on whether you’re after a mild and delicate flavor, or a strong and robust flavor. The younger the bird, the milder the flavor. A game hen, which is five weeks old, will have the mildest flavor of all. A broiler, at seven weeks, will still have a quite mild and delicate flavor; a roaster, on the other hand, is usually about five weeks older than a broiler and it will have a much more pronounced “chickeny” flavor. (Frank and I enjoy chicken at all ages, but if we had to choose on flavor alone, we’d most often go for the roasters.) For a really strong, chickeny flavor, see if you can find fowl or spent hens or stewing hens. These birds are around 18 months old, which means they’re going to be quite tough, but if you use them in soups or stews, they’ll add an excellent flavor.

I’ve had chicken in the freezer for a year. Is it still edible?

From a health point of view it would be ok, but the flavor and texture will have deteriorated and it just won’t be particularly tasty. I stored chicken in the freezer for a year once as an experiment, just to see what it would be like. It wasn’t awful, but it was kind of flat and tasteless. I remember wondering if this was what cotton tasted like – although to be fair, it wasn’t really that bad.

Why are bones sometimes dark?

Darkened bones occur when the product has been frozen. Freezing causes the blood cells in the bone marrow to rupture and then when the chicken is thawed, these ruptured cells leak out and cause visible reddish splotches on the bones. When cooked, these discolorations will turn from red to almost black.

Is it true that breast meat is the least fattening part of a chicken?

Yes. Breast meat has about half the fat of thigh meat. If calories or cholesterol are important to you, choose the breast meat. Frank watches his cholesterol and I’ve never seen him go for anything but breast meat. Is it better to cook who worked with Frank told me that he was amazed that Frank, who will hang onto an old pair of shoes to save $50, was willing to spend millions to let people know about the product, and further, he did it without a qualm, because he had such belief in it. If you haven’t tried an Oven Stuffer Roaster and you’re visiting the East Coast, try one, and you’ll see why Frank believed in it so much.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


Chicken Recipes

Thanksgiving Recipes

November 23, 2008 Posted by | Chicken Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , | Leave a comment

Wild Herb Stuffed Chicken (with oatmeal)

Wild Herb Stuffed Chicken

Needed to create:

–Marinate breasts
–Mix Stuffing
–Make Tomato sauce for serviing

Marinate 6 Chicken Breasts in white
wine for 30 minutes.

Stuffing – Mix in bowl:

1 cup Portabello Mushrooms and white
onions grated in small bits

1/4 cup white rice

ground oatmeal

2 egg whites

Corriander, Fennel Seeds, Paprika, Basil,
Parsley, Majoram, Cilantro, Tumeric, Cumin

Cover and Refrigerate for 15 minutes.


Spray Glass baking pan with cooking spray.

Preheat oven to 400 degrees F.

Put baking pan in oven to get hot.


12 Wooden Skewers – Cut them in half

Take chicken breast and fan it out as
much as possible.

Arrange the meat so that the thinnest/ widest
portion is towards you.

Put in a tablespoon of the stuffing mix and
roll it up and insert the skewers diagonally
through each end.

Place in warmed baking pan and do the next.

Cook for 20-30 minutes depending on the size
of the chicken breast and the altitude of
your location.


Take out skewers and put in container to
refrigerate overnight.

After the chicken has been cold – take out
and cut in 1/2 inche slices.

Portion in bags and refrigerate or freeze.


Tomato Sauce

4 whole tomato chopped
1 white onion chopped
1 red pepper chopped
1 tablespoon lemon juice
2 garlic cloves grated
1 small jalepeno finely chopped
1/4 cup tomato salt free sauce

Put all ingredients in blender and blend
until thick soupy sauce around 1-2 minutes.

Store in refrigerator.

Sauce also goes great with other dishes/potatoes, etc.


To eat:

Arrange chicken slices in bowl
or small plate in a downed domino

Spoon over tomato sauce.

Microwave 30 seconds for non-frozen/ for
frozen – microwave 1 1/2 minutes first
then put on tomato sauce and finish for
another 30 seconds.

November 1, 2008 Posted by | Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Meals, Recipe, Recipes | , , , , , , , , | 1 Comment

Chicken Recipes Carnival of the Recipes

Chicken Recipes Edition of the Carnival of the Recipes

Chicken Recipes Carnival of the Recipes is up at Chicken Recipes

Visit Carnival of the Recipes on Blog Carnival to submit a recipes and to review all past Carnival of the Recipes Editions.  Email to: recipe.carnival )AT( gmail.com

October 21, 2008 Posted by | Chicken Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , | Leave a comment