Content tagged with “Poach” (Page 3)

Chicken Divan
Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup,...

Oil-Poached-Garlic Puree & Roasted-Garlic Oil
When you have these on hand, you can work miracles with any entree.

Peanut Noodles with Shredded Chicken & Vegetables
If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from...

Seafood Salad with Citrus Vinaigrette
Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and...

Chicken Noodle Soup with Dill
Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) and this...

Oven-Poached Salmon Fillets
Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you...

Corned Beef Hash
A comforting dish with a healthier profile.

Polenta & Sausage Hash
A tasty take on hash combines chunks of prepared polenta, sweet Italian sausage and bell peppers for a lively change.

Figs Stuffed with Gorgonzola
Gorgonzola cheese meets dried figs poached in port. The result: a thoroughly elegant holiday appetizer.

Light Salade aux Lardons
This French bistro salad is usually made with fatty bacon from the pig's belly. With Canadian bacon, it's...

Pomegranate Poached Pears
Pears are simmered in a blend of tart pomegranate juice and sweet dessert wine with gorgeous garnet-red results. The...

Eggs Italiano
This sophisticated take on Eggs Benedict swaps a full-flavored, chunky vegetable medley for Canadian bacon and...

Cobb Salad
This simplified Cobb salad is light and quick—perfect for a hurried summer night.

Cold Sliced Chicken in Tuna Sauce
A twist on the classic Italian dish vitello tonnato--poached veal marinated in tuna sauce--is popular on hot summer...

Warm Chicken Salad with Pine Nuts
Poaching chicken breasts in a mixture of balsamic vinegar and chicken broth makes them unusually tender. The poaching...

Mock Ceviche
Traditionally, ceviche is raw fish that's “cooked” by marinating it in acidic citrus juice. Here we quickly poach...

New Mexican Posole
Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and—with a...

Pollo Cubano
Herb-rolled chicken breasts poached in a flavorful broth make an elegant presentation when sliced and served with lime...

Captiva Shrimp & Chicken Salad
Mango—diced and pureed—gives chicken and shrimp a tropical flavor jolt. But don't be upset that the recipe only...

Spinach & Beet Salad with Chicken
Real maple syrup—not the “maple-flavored” fakes that line the supermarket shelves—is the key to the richly flavored...

Poached Salmon with Creamy Piccata Sauce
Simple poached salmon is anything but bland when topped with this piquant sauce. Serve with roasted asparagus, sliced...

Coconut-Lime Chicken & Snow Peas
Double the flavor, halve the work—simply by using the same tangy combination of coconut milk, lime juice and brown...

Warm Snow Pea & Chicken Salad
Snow peas aren't just for stir-fries. Thinly sliced, their crunchy texture and sweet taste combine with a creamy...

Vietnamese Chicken & Noodle Salad
Fish sauce is the soy sauce of Southeast Asia—more pungent at first blush but very aromatic and malleable when combined...

Poached Halibut with Herbed Vinaigrette
Gently simmering mild fish in a simple, fragrant broth—known in French cooking as a court-bouillon—is a wonderful way...