main dishes

The Original Baked Spam

cn SPAM Luncheon Meat (12 oz)

Water

ts Prepared mustard

Cloves

Sugar

ts Vinegar

A staple in Indian restaurants around the globe, butter chicken is practically the brand ambassador of Indian curries. This version makes good on the name with tender, juicy chicken, a subtle blend of spices, and just the right amount of butter and cream. The color of your sauce may vary depending on the color of the tomatoes, paprika, and ground chilies you use. The recipe is a Yummly original created by [Prerna Singh](https://www.yummly.com/dish/author/Prerna-Singh).

Indian Butter Chicken

ginger

garlic

lemon

plain yogurt preferably whole milk

coriander

extra virgin olive oil

chili powder

paprika

turmeric

Garam Masala for marinade

salt

chicken thighs

almonds

raw cashews

unsalted butter

tomatoes

brown sugar

Garam Masala for masala

water

vegetable oil optional, if cooking chicken

heavy cream for masala

fenugreek leaves

heavy cream

basmati rice

naan bread

Step 1: Make marinade: Scra…

Make marinade: Scrape peel from ginger with a spoon, then finely grate ginger and mince garlic. Squeeze lemon for juice. 

Step 2: Put ginger, garlic…

Put ginger, garlic, lemon juice, yogurt, coriander, olive oil, Kashmiri chili powder, paprika, turmeric, garam masala, and salt in a large mixing bowl. Whisk marinade to blend. (Pro Tip: Tomatoes and Kashmiri chilies give this version of Butter Chicken a beautiful color, but if you're looking for a brighter red as you might see at Indian restaurants, add 1 drop of red food coloring.)

Step 3: Trim and discard fa…

Trim and discard fat from chicken and cut meat into bite-size pieces. Add chicken to marinade and stir to coat well. Cover bowl with a plate or plastic wrap. Refrigerate at least 1 hour or overnight. Meanwhile, continue with recipe. (Pro Tip: The longer you marinate the chicken the more flavorful it will be.)

Step 4: Make masala sauce…

Make masala sauce: Put almonds and cashews in a small bowl with water to cover and set aside for 1 hour to soak.

Step 5: Scrape peel from gi…

Scrape peel from ginger with a spoon, then finely grate ginger and mince garlic. 

Step 6: Melt butter in a Du…

Melt butter in a Dutch oven or other large pot over medium-high heat. Add ginger and garlic and give them a quick stir. Add coriander and cook, stirring, 20-25 seconds. Stir in tomatoes. Reduce heat to medium and cook masala sauce uncovered, stirring often, until excess liquid has cooked off, 5-8 minutes.

Step 7: Stir in brown sugar…

Stir in brown sugar, salt, and garam masala and cook 1 more minute. Turn off heat and let masala cool 5-10 minutes.

Step 8: Drain soaked nuts…

Drain soaked nuts, saving liquid. Grind nuts in a blender or food processor to make a smooth paste, adding a little of soaking liquid if needed. Discard remaining soaking liquid. Transfer cooled masala to blender with the fresh water and blend into a smooth paste. Scrape pureed masala into a Dutch oven and set aside (refrigerate up 1 day if making ahead).

Step 9: Remove chicken from…

Remove chicken from marinade and thread onto skewers (omit skewers if cooking chicken in a skillet). Discard marinade. Preheat a grill pan or large cast-iron skillet over medium-high heat. Grill chicken, turning once, until browned and almost cooked through, 5-8 minutes. (Or cook chicken in skillet, adding oil if needed to prevent sticking.) Transfer chicken to a plate. (Pro Tip: If using wooden skewers instead of metal, soak them in water 30 minutes before using.)

Step 10: Set Dutch oven with…

Set Dutch oven with masala over medium heat. Stir in as much water as you like, depending on how runny you want the sauce to be. As the sauce begins to boil, add grilled chicken and cream and stir well. Cover pan and simmer about 5 minutes to blend flavors and cook chicken through.

Step 11: Remove Dutch oven f…

Remove Dutch oven from heat. If using fenugreek, sprinkle it on top of the butter chicken, cover pot, and let chicken rest 10 minutes.

Step 12: Stir butter chicken…

Stir butter chicken well in the pot, then transfer to a serving bowl. Drizzle with cream if you like, and serve with naan and/or basmati rice.

This one tastes exactly like the restaurant version. First time I’ve ever successfully replicated the unforgettable taste of this dish.
Had to order the fenugreek leaves online😂
And since we have no Indian Restaurants out in this part of Alaska, I had to become the Indian Restaurant😂
The fenugreek leaves are crucial to the authentic taste.

The aroma and taste is wonderful. It takes time, but worth every bite.

Completely fantastic! I decided to dice my own tomatoes (using Roma tomatoes) and i have guests wanting me to do this recipe again. Better than what you can get at a restaurant!

alot of work, but delicious! tasted  authentic

https://gv.yummlystatic.com/7722f8cf-f6d1-48d2-929b-cf2765e718dc/pmCSHw6ETUyEa0rBXelh_Montage_Indian_Butter_Chicken/hls.m3u8

Cooking video for Indian Butter Chicken by Yummly on Yummly

Perfect for the time crunch. Quick, easy, and satisfying 😃

Easy Ground Beef Bulgogi

beef

beef broth

soy sauce

sesame seed McCormick®

ginger McCormick®, Ground

mccormick red pepper, crushed

Step 1: Mix all ingredients…

Mix all ingredients in large bowl. Pour into large skillet. Cook and stir on medium-high heat until meat is browned.

Step 2: Reduce heat to medi…

Reduce heat to medium and continue cooking for about 5 minutes or until meat is cooked through, stirring frequently.

Step 3: Serve over lettuce…

Serve over lettuce leaves with sliced green onions, rice and kimchi, if desired.

Tasted great, super easy and quick to make.

it was ok, nothing special. the children enjoyd it.

It wasn't necessarily bad but I felt like it was lacking something. It was a good quick fix though so I might make it again if I have the ingredients.

It was a little salty for our taste. Wasn't bad, but probably not something we will make again.

This has become a family favorite!! Serve it with Yum Yum sauce!

It was great everyone loved it!! I would recommend using about 2 serving of the brown sugar to give it that sweeter flavor that bulgogi has

I thought it was really good. Especially with the side of rice. I don’t normally cook meat so this turned out really well for me. It was a relatively easy recipe that I enjoyed making and eating.

This was easy, quick, and tasty. I served it with green beans and brown rice. I used ground chicken instead of beef. I will make this again. Perfect weeknight dinner.

Turned out great. I'd suggest using sesame oil with a bell pepper to give it some color and texture. I also used ground coriander, Chinese 5 spice, and turmeric.

I liked it! it was super tasty over white rice and it's easy and fast to make for work.

loved it, added onion powder and garlic powder and white onion

Simple et bon. excellent souper de semaine.

I loved it! my kids loved it! my husband not so much lol.
suoer easy and can serve with almost anything Yummy!

This was great. I made it with an aoudad sheep I got. This is a super easy meal with great flavor. This is going to be a go to dish.

An easy baked chicken gets a boost from fresh lemon, dill, and garlic in this Mediterranean-inspired dish. There is a generous amount of sauce produced during baking, which is perfect spooned over steamed rice or couscous. The recipe is a Yummly original created by [Jennifer Clair](https://www.yummly.com/dish/author/Jennifer-Clair).

Baked Greek Chicken with Fresh Lemon and Dill

dill

lemons

salt for chicken

black pepper

salt for sauce

Step 1: Preheat oven to 375…

Step 2: Mince garlic, chop…

Mince garlic, chop dill, and squeeze lemon juice. Set ingredients aside. Season chicken with salt and pepper. (Pro Tip: In the mood for chicken breasts? You can make the dish with 4 chicken breast halves instead of the thighs.)

Step 3: Heat oil in a large…

Heat oil in a large, ovenproof frying pan over medium-high heat. Add chicken skin-side-down and cook until deep golden brown on underside (lift to check), about 8 minutes. Meanwhile, make sauce.

Step 4: In a small bowl, co…

In a small bowl, combine lemon juice, olive oil, garlic, half the dill, and salt. Set aside.

Step 5: Turn chicken skin-s…

Turn chicken skin-side up in frying pan. Pan drippings should be about 1/8 inch deep (about 3 Tbsp.); spoon out and discard any extra. Stir lemon sauce and pour over chicken 

Step 6: Bake chicken on cen…

Bake chicken on center rack of oven until it's cooked through and registers 165°F in thickest part on an instant-read thermometer, about 20 minutes for thighs.

Step 7: Check to see that c…

Check to see that chicken is done. Remove from oven or add time as needed.

Step 8: Tear dill into smal…

Tear dill into smaller sprigs and scatter over chicken. Serve chicken with sauce.

Loved it! Pretty simple and delish. Had rice and a tray of baked veg with it and the kids loved it too!

This was so good! It smelled and tasted delicious. The dill, lemon, and garlic flavors all shined and the sauce was great. Perfect, easy, inexpensive meal. Will definitely be making this again!

delicious and easy chicken recipe. will make again

Not bad. Liked it. I don't typically cook the same thing twice, but I would make this again.

https://gv.yummlystatic.com/c47eedd5-8aa2-41f5-8702-4953eac3ac52/rkrgjxmuQV20OzKpQZiu_Montage_Baked_Greek_Chicken_with_Fresh_Lemon_and_Dill/hls.m3u8

Cooking video for Baked Greek Chicken with Fresh Lemon and Dill by Yummly on Yummly

There’s nothing hard about making soft tacos. Boneless chicken thighs, your favorite taco fillings, a skillet and an oven are all you need.

Skillet Chicken Tacos

Tyson® Fresh Boneless Skinless Chicken Thighs

taco seasoning mix 1 1/4 oz., divided

flour tortillas 6 inch

beans

Mexican cheese blend

Step 1: Preheat oven to 400…

Preheat oven to 400°F.  Spray baking sheet with nonstick cooking spray.

Step 2: Cut chicken in 1/2…

Cut chicken in 1/2" pieces.  Sprinkle 1 tablespoon taco seasoning onto chicken.

Step 3: Spray medium nonsti…

Spray medium nonstick skillet with cooking spray.  Heat over medium-high and add seasoned chicken.  Cook and stir 3-4 minutes or until done (internal temp 170°F).

Step 4: Stir water and rema…

Stir water and remaining taco seasoning mix into skillet.  Bring to a boil.  Reduce heat to medium and stirring occasionally, cook about 5 minutes or until very thick.

Step 5: Spread each tortill…

Spread each tortilla with 2 tablespoons refried beans.  Place one-fourth of the chicken mixture on half of each tortilla.  Top with cheese.  Fold tortillas over to cover chicken and cheese, pressing down gently.

Step 6: Place tacos on baki…

Place tacos on baking sheet.  Spray tops with nonstick cooking spray.  Bake 5 minutes or until hot and cheese melts.

It turned out well, i forgot to get the refried black beans, so i substituted it with chilli, quick and easy.

Made it just how it said to, was really good :)

Very good! We added cilantro to the chicken and topped it all with sour cream and queso fresco. Super quick to make and excellent for college students with little time on their hands.

was good, i made exactly with the directions didnt change it up

Delicious. Loved it. We added cilantro and made without the beans. Also good to dip in sour cream.

delicious! i didn't have enough taco seasoning. but i seasoned the chicken first w/adobo & onion powder, and threw in some other seasonings. i also added sliced onions&peppers once it was almost done and added corn starch. lastly, i put cheese on both sides bcuz i don't like refried beans.

Great
I loved it it is amazing and great for family dinner

Really good!! I would use less refried beans next time, but overall, simple and delicious!

I added lemon juice to it while it simmered just to give some acid. It was a good dish. Would make again.

Very good! I also tried not folding in over and instead adding guacamole, green onion, radish, tomatoes, etc. kind of a open face taco 😋

Easy and delicious will definitely make it again

Super easy and great tasting! The kids even loved them!

very Delicious and super easy to make. we used black beans instead of refried. we will make again.

I added more seasoning to it, but the recipe came out incredible!

I am just learning to cook, super easy to make and delicious! I will definitely be making this again.

We added some of our toppings (lettuce, grilled onions, salsa, and/or sour cream) on top of the melted cheese. This is a recipe to be made again.

Was ok. Needed something else like sour cream or other toppings besides just melted cheese.

Absolutely delicious! Sauce didn’t thicken, maybe because I used a homemade taco seasoning? I also didn’t use refried beans( fam doesn’t like) so I put cheese on the top and bottom YUM!

Tasty dish, pretty simple but easy to make. Added salsa on top.

i cooked my chicken in the crock pot with the taco seasoning then when it was cooked i shredded it  took it out drained the water them cooked in a pan like said with the water was

I made my own seasoning for extra spice and it came out good. If I were to make it again I would definitely top it off with some salsa and guacamole after it comes out of the oven.

The sweet and spicy flavors of this dish echo Korean fried chicken wings, but without the hassle of deep frying. Look for gochujang, a sweet and spicy Korean red pepper paste, in the International aisle of many grocery stores, at an Asian market, and online. The recipe is a Yummly original created by [Julia Lee](https://www.yummly.com/dish/author/Julia-Lee).

Easy Korean Sticky Chicken

green onions

cornstarch

fresh ginger 1/2 inch is 1 Tbsp. minced

mirin

honey

sesame oil

seasoned rice vinegar

vegetable oil

sesame seeds

Step 1: Thinly slice green…

Thinly slice green onions and set aside. Cut chicken into 1-inch pieces. Combine chicken, salt, cornstarch, and water in a medium bowl; then, set mixture aside.

Step 2: Peel and finely gra…

Peel and finely grate ginger using a hand-held rasp-style grater or box grater; transfer ginger to a small mixing bowl. Grate or mince garlic. Add it to the ginger with the gochujang, mirin, honey, sesame oil, and vinegar, and stir until well-combined. Set sauce aside.

Step 3: Heat a large, heavy…

Heat a large, heavy-bottomed frying pan over medium-high heat. Once hot, add oil, swirling to coat bottom. Add chicken and spread pieces into a single layer. Cook until well-browned on underside, 2-3 minutes. Turn pieces over and cook until browned on second side, 2-3 minutes. Transfer chicken to a bowl.

Step 4: Reduce heat to medi…

Reduce heat to medium-low and add sauce mixture to pan. Cook, stirring constantly, until hot, about 30 seconds. Return chicken to pan and toss until well coated. 

Step 5: Transfer chicken to…

Transfer chicken to a serving plate. Sprinkle with sesame seeds and reserved green onions, and serve immediately.

One of the best asian chicken recipes I ever use!

It was quite good. I added rice and stir fry vegetables to it and it was pretty good.

very good but hard to find the gochujang around my area. Would like to know what i could substitute instead of that, i used a red pepper soy sauce and sugar mix to try and get it hot and sweet i saw online but would love a recipe or just something instead of that sauce. otherwise very good

Would 100% make again, not quite 4 serves.

Large family so I had to double the recipe but they loved it!

This was delicious and the finished dish looked just like the photo. I did use a mild version of the red pepper paste and I’m glad I did.  It still had some heat.

It was a bit spicy, but good. id use more ginger and less chili paste next time

Very good. It was delicious. For me, it was quite spicey but I will definitely make it again.

pretty good just i added a bit more of sugar and lemon!

Very good. I had to Doctor it up a little to make it fabulous.

We LOVED this recipe! VERY easy to cook and exceptionally delicious. It had a bit of a kick to it because we used regular chili paste, so I recommend replacing chili paste with honey in equal parts if you want something a little sweeter. Also, it took a lot longer to brown in our pans (a total of about 15 minutes). This is to be expected, of course, but this was easy make, fairly quick to put together, and absolutely delicious!

i loved it! a wonderful mix between smokey and spicy!

It was bomb. I didnt want it to be too spicy so I used 2 tablespoon of korean chili paste instead of 3. I didnt have seasoned rice vinegar so i used the regular rice vinegar and add a little less than 1 tablespoon of sugar and sprinkled about 1/4 teaspoon of salt. I ditched the sesame seeds.

awesome recipe! my pepper paste was a lot more thick and very spicy so i added 1/4 cup more mirin and it was great for my meal prep :)

I accidentally added too much ginger. Fixed it by adding a little coconut milk. Also added a tablespoon of peanut butter and a handful of crushed cashews. it was incredible! The whole family loved it, including our 14 month old.

I was surprised how easy the specialty ingredients were to find. a bit too spicy for my family but so delicious

Tasty! Cooked ghe chicken a couple of minutes more than the instructions said, but it still ended up moist 👌

It was delicious... Subbed sake for mirin... Really easy... I combined the chicken, salt, corn starch and water...started my rice... Combined the ingredients for the sauce... When the rice was ten minutes out I started cooking... Will do again! ♥️🍚👍🏿

https://gv.yummlystatic.com/9f5622d9-2b74-4cba-af40-3ed8d38bb38c/AZXkJmyxSIc7urbLF6XQ_Montage_Easy_Korean_Sticky_Chicken/hls.m3u8

Cooking video for Easy Korean Sticky Chicken by Yummly on Yummly

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