poaching recipes

Cod Fish Cakes

salt cod

onion,

bay leaf

peppercorns

water

potatoes

Seasonings (possible suggestions: onion, parsley, black pepper,

eggs

Salt

Butter

cornmeal

Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.

Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.

Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.

In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

My Mother used to make these on Fridays and served them with stewed tomatos and her wonderful cole slaw.  She used Gorton's dried flaked codfish that came in a box and followed the receipe on the box.  You had to soak the flakes overnight as well.  I like this recipie, it's very close to Mom's.  The dried codfish is no longer available.  I by salt cod, sometimes comes in a wood box or plastic wrap at my supermarket.  It was 5.99 for the bag and had a about a pound of fish in it.  Good stuff!.

I miss Gorton's canned codfish cakes (which I grew up eating).  These were close, but no banana.  Still good  though.  The cakes were beautiful.  My oldest son says he likes these better than the canned cakes, so that was a big plus.  The salted cod wasn't easy to find.  I got some at Whole Foods for $8.99 a pound.  Add the cost of 3 large russet potatoes and it is definitely more expensive than $1.50 a can. 

Poached Chickens

chickens

black peppercorns

garlic, crushed

bay leaves

carrots,

celery,

onions,

lemon, sliced

Herb bundle of fresh parsley, rosemary and thyme

Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

This is my go to recipe for poached chicken ever since I saw Rachael make it. It's super easy and the chicken really does come out moist every time. By using FoodSaver vacuum bags I have delicious poached chicken in the freezer at all times. Thank you Rachael!

Poached chicken has been a favorite in this house for decades, first learned from Julia Child. It's routinely made for chicken salad, adding to other salads, soups, stews, sometimes simply cold with a bit of horseradish sauce or mustard. This recipe does the job nicely and using a much simpler method than Julia ;)

The only exception taken to the recipe as written is the use of the term "stock" to describe the poaching liquid. It isn't stock. Another commenter (Travinbard) is closer to accurate using the term "broth."

Thanks for this, Racahel, and for all you do!

Great recipe for cooking a whole chicken (or two) and makes lots of yummy broth.

I only have one pot big enough to put a whole chicken in (and that was only barely big enough) so I made one. Having said that, I made a 5 or so pound chicken and it was AMAZING. It was so good I may never cook a whole chicken any other way! We got plenty of great chicken stock out of it, and 2 meals that fed a family of 4 (with one constantly starving man AND a pre-teen boy). We turned it into the green bean casserole with chicken and into a buffalo chicken pot pie sort of thing...both Rachael Recipes :) they were all delish! Gonna make this again today!

I halved the recipe and got plenty of chicken.  I also got plenty of stock which I froze to use at another time.  Extremely easy!

An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.

Chicken Salad

poached

scallions, onion

tarragon dill

parsley

mayonnaise

lemon juice

Dijon mustard

salt

black pepper

thyme

carrot,

bone-in, skin-on chicken breasts halves, fat trimmed

chicken broth, homemade

How to Make Chicken Salad | Chicken Salad

Toss together the chicken, celery, scallions, dill and parsley in a large bowl.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. 

I made this with chimichurri seasoning because I didn’t have parsley or dill and lime because I didn’t have lemon lol. Chimichuri version but just as delicious 

I have used this recipe many times to make chicken salad with leftover rotisserie chicken and we love it! I have tried a few other chicken salad recipes but this one is by far my favorite! I will second what other reviewers have said though -- the recipe is very salty as written, I half the amount of salt called for.

Very tasty and easy way to use rotisserie chicken in yet another way. As others have stated, it’s a bit too salty. Will cut the salt by at least half next time and adjust to taste. 

This is delicious! I made it with our leftover roasted chicken. It will be a staple. Thank you!

I love this method of poaching chicken!!  The meat is always moist and flavorful.  Absolutely delicious, my favorite chicken salad recipe.  We love chicken salad at our house, so I make this at least once a week

 My chicken salad is often dry when I used boiled chicken - the flavor is always good - but it just had a dryness to it.    I think poaching the chicken,  as directed here,  has made all the difference!  Now I know!!  Thank you!! <div>The flavor of this recipe is very good, too!</div>

I had leftover roast chicken. I used fresh parsley, thyme and dill and my favorite Penzey’s Ruth Ann seasoning. Like the addition of a bit of mustard. Served with fresh tomatoes from my farmers market.

So good!  Made exactly as written along with the poached chicken.  Put only 1 teaspoon Kosher salt instead of 2.  My husband got home in time to  mince the parsley for me then we tried it out on fresh tortilla chips.  Delicious!  We'll be making this over and over again.

Great flavor! I didn't poach the chicken, but followed the rest of the recipe except I cut the mayo and salt in half.

I made this chicken salad today and we had it for supper. It was so delicious! My only variation was the use of 1/2 teaspoon Kosher salt, rather than 2 teaspoons. We both made sandwiches of it. My husband anticipates eating some on crackers for a snack. I'll definitely make it again.

Poached Ginger Chicken

boneless, skinless chicken breasts (1 3/4 to 2 pounds)

Kosher salt

ginger, peeled

shallot

peanut oil

sesame oil

sugar

English cucumber, halved lengthwise, seeded and thinly sliced

Asian chili sauce (such as sambal oelek)

watercress,

lime


food stylist: Jamie Kimm
Prop stylist: Marina Malchin

Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice. 

Well, I guess I'm in the minority here, but both my husband and I did NOT like this at all.  I felt the flavor of the raw shallot and raw ginger root was extremely pungent, bitter, and very overpowering,  The cook on the chicken itself was nice (I can use the leftover poached chicken breasts as dinner for my kids, which is a plus!), but the  sauce was just, ew.  The salad was fresh and tasty.  Would not make this again, unfortunately.

I made this recipe last night. It came out great but I think the recipe instructions were not clear so I'm not sure if my final product was what was intended but it was great. 

I made this today. It came out great. I will change a couple things next time. I used chicken broth instead of water..I didn't add any salt or give my chicken an ice bath. I did add a little soy &amp; hosin sauce to the ginger mixture. I used 2x the ginger also.  Next time I will put the chicken in a ginger marinade over night. We love ginger! I bought I bag of watercress from Publix. It was perfect for 3 people but I would buy 1 more bag if there were 4 of us. I also served it with long grain rice.

I wish the amounts were a little more clear.  " A BUNCH". What does that mean?  I thought the taste was great but I didn't know how many radishes or how much watercress to use.  I agree with other reviews.  I omitted the salt in the boiling as well as the chilled water.<br /><br />

I liked the flavor of the sauce on its own but as a whole salad....it was bland  and oily tasting.

We have made this recipe repeatedly since we both really like the flavors. I always reduce the amount of oil and we don't put the chicken in an ice bath at all, just let it rest a few minutes and then slice it warm. I really like the ginger sauce on the warm chicken on the cool salad. Not sure what all the problems with salt are about - we always just salt to taste, not per the directions. love this salad!

Traditional Poached Salmon

olive oil

salmon

Sea salt and white pepper

lemons, 1 halved and 1 cut into wedges

dry white wine,

parsley,

Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.

Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.

Serve garnished with the lemon wedges and parsley.

So good!,,  I’ve tried to post 5 stars but it won’t punch in any higher than a 3

1st time poaching salmon! I prepared recipe exactly as presented and it was fast, easy, and delicious! Bought a bottle of Pinot @ Aldi. Thank you for this recipe Nancy!<br />

I wanted this to put on a simple salad for a light entree. I poached one piece of salmon, as per she suggested. Then shredded it, put some s &amp; p plus a few capers on one salmon piece and nestled it in the middle of the salads.  Absolutely yummy for two of us. I will always return to this recipe for poaching salmon for whatever recipe!

This was very delicious. The salmon was moist and flaky. Maybe I chose the wrong wine to cook it in but I found it maybe a hint too sweet. But otherwise very delicious. I made this with Nancy’s broccoli and cauliflowers gratin, so yummy!!

Good and tasty,<div>I love the salmon cooked this way, it is different. Definitely a keeper. Thanks Nancy.</div>

https://www.foodnetwork.com/videos/traditional-poached-salmon-0236089

Nancy softly simmers salmon in dry white wine in this simple dish.

Hainanese Chicken Rice comes from the Chinese subtropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years. The most-popular dish of Hainan is the Chicken Rice in which a chicken is used in all ways — poached for the meat, the soup is used to make a deliciously flavored rice and to also infuse the chile sauce. This has become one of Singapore's top loved dishes, and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.

Hainanese Chicken Rice

red chiles

garlic, chopped

(2-pound) chicken

scallion,

fresh, peeled ginger

vegetable oil

garlic, finely chopped

rice

Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside

Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.

Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.

Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.

Whisk 1/4 cup of the hot chicken stock into the chile sauce.

Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

The chicken should taste bland. This is why there is so much flavor in the sauce and rice. I would suggest exfoliating the whole chicken with salt (kosher or sea and then rinsing it off. This process removes the guck from the chicken skin. Also, after bringing the water into a boil, turn the heat down to a simmer and remove the scum/ impurity to clear out the broth. <br />For the sauce, I would suggest to add ginger and use lime instead of lemon. Finally, as a personal favorite, try mincing garlic and frying it in low heat until crispy. It would be the best condiment for this dish. 

If u are used to Chinese food from a take-out place (as I was for YEARS), this dish may be somewhat of a shock.  I lived in NYC for almost a decade before I knew what GREAT Chinese-asian food was.  A friend of mine (who funny enuf is Portuguese) made this for me and it's been a favorite of mine ever since.  If yours is bland, you're doing something wrong.  This dish is deceptively simple yet has TONS of delicate flavor going on.  First of all, it's NOT General Tso's chicken.  Don't go into this recipe thinking it's going to be covered in a brown, soupy, rich sauce.  This is a dish that, unless you are an experienced chef, you do NOT want to deviate from the recipe much.  The steps seem easy and are easy to modify (or even overlook completely), but if you do you will NOT get the full effect.  FRESH ingredients like ginger root, garlic, green onion, a GOOD quality chicken are all necessary.  You MUST saute the aromatics just as indicated (but do NOT brown them or they will be bitter).  Also, do NOT skip sauteing the rice w/the aromatics AND the sesame oil.  This adds TONS of flavor.  A true Singaopre chicken recipe actually calls for you to bring the chicken to a boil and then covering and removing from the heat until it's done, letting the whole chicken 'poach' in the hot liquid OFF of the heat.  You MUST 'shock' the chicken in the ice-water to give the skin that 'crispy' quality.  Lightly drizzle w/sesame oil to add more flavor (but don't drown it in oil!!).  Sprinkle w/chopped fresh cilantro and green onion and serve sliced cucumbers on the side.  This is a wonderful, light dish in warm, humid months.  Delicate, yes.  Bland, NEVER!!

"red chiles" could be many things, all very different.  Are we talking about like red cayenne chiles? 

With traditional Hainan Chicken &amp; Rice, the chicken is normally bland to taste.  What really livens up this dish is to accompany it with a traditional ginger,shallot, salt &amp; oil sauce.  That is where the dish comes alive.<br />Heat sesame oil in a wok to a high temperature and pour it over already minced garlic, shallots, and kosher salt.  Stir to dissolve salt and add small ramekin to each place setting of the mixture.  A small dab of this added to each bite brings the traditional flavor to life and you can imagine the east coast sea breeze of Hainan rustling through the banana trees.

I was planning to make chicken noodle soup for my flu-addled family when I came across this recipe.  I just used a standard chicken stock recipe and then followed the instructions for the rice and the sauce from this recipe.  The sauce is great.  The chicken is really meant to be on the bland side.  It's the rice and the sauce that really makes the dish.  I also added a little sugar to it to make it tangy.  Yummy!  And none of the chicken went to waste.

I added mushrooms and more ginger to this. I brought it to a lua party and people raved about it, and my 12 year old even loved it. I have to confess that while tasty, I thought it was bland too.

This recipe ended up being bland, despite the garlic and peppers. I was disappointed.

This is an excellent dessert that is sure to impress your friends or family. The pears hold up really well in the slow cooker, and by poaching them with cider, the complementary spices, like cinnamon and nutmeg, are infused into each pear. Not only do the pears taste amazing, but they look as good as they taste.

Cider Poached Pears

apple cider

orange juice

orange zest

cloves

cinnamon

vanilla bean, split lengthwise

Bosc pears, peeled,

Combine the cider, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes. Transfer the mixture to the slow cooker. Add the pears, and then cover with a lid and cook on low2 hours, turning the pears halfway through.

Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish. Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy. Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.

Poached Pears

orange

pears

Quick Chocolate Sauce, recipe follows

heavy cream

semi-sweet chocolate chips

In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil.

Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler.

Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup.

Place the pear standing up on a dessert plate and drizzle with the chocolate sauce.

Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve.

Turkey Dinner with All the Trimmings

chicken broth

onions

celery

poultry seasoning,

whole-wheat bread

flat-leaf parsley

cornstarch

no-sugar-added cranberry sauce,

Rocco DiSpirito’s Turkey Dinner, as seen on Guy's Ranch Kitchen, Season 2.

In a medium pot with a candy thermometer or deep-fry thermometer attached, heat the broth. When the liquid reaches 165 degrees F, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at 165 degrees F. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150 degrees F, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15 to 20 minutes.

Meanwhile, heat a large nonstick pan over medium heat. When hot, add the olive oil. Add the onions and celery and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Lower the heat to low and add the poaching liquid, 1/2 cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well, and then cover. Cook until the bread is moist and hot, about 5 minutes. Stir in the parsley and season with salt and pepper to taste. Set aside.

Remove the thermometer from the pot and bring the poaching liquid up to a simmer. In a small bowl, add the cornstarch. Whisk in about 1/2 cup of the poaching liquid, and then pour the mixture back in to the pot. Turn up the heat so that the liquid boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more cornstarch with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste.

Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and cranberry sauce.

Delicious! The family described the turkey as “like butter.” Terrific dinner.

Thanks Benedict on Stuffing Cakes with Sage Hollandaise

(1 stick) butter

sage

leftover stuffing

breadcrumbs

pancetta

eggs,

Giada De Laurentiis' Thanks Benedict on Stuffing Cakes with Sage Hollandaise for Leftovers as seen on Giada at Home

For the hollandaise: Melt the butter in a small saucepan over medium-high heat or in the microwave. Combine the yolks, sage, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Carefully drizzle the hot butter into the processor and keep blending until the sauce is thick and creamy. Pour the sauce into a small bowl and set aside.

For the stuffing cakes: Place the stuffing in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick. Repeat to make 6 stuffing cakes. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm.

Place a large nonstick skillet over medium-high heat and cook the pancetta until browned and crispy, about 4 minutes on each side. Transfer to a paper-towel-lined plate.

To assemble, fill a small saucepan with 3 inches of water, and add the lemon juice and salt. Bring the water to a simmer over medium heat. Crack an egg into a small heatproof bowl and use the bowl to slowly slide the egg into the water. Use a wooden spoon to carefully stir the water around the egg. Cook the egg until the white has set and the yolk is still soft, 2 to 2 1/2 minutes. Remove the egg from the water with a slotted spoon and drain it on a paper-towel-lined plate. Repeat with the remaining eggs. To serve, place one stuffing cake on a plate. Top with 2 slices of pancetta, a poached egg and a generous drizzle of hollandaise sauce.

This is so good I’m even going to make it when it’s not Thanksgiving! 

Excellent way to use those pesky leftovers. <br />The only change I made was to use Julia Child’s easy blender hollandaise recipe. I like a lemony sauce and she calls for 2 TBS fresh lemon juice. Substantially more than this recipe. 

Be careful to not use too much lemon, but WOW these were awesome!  I used bacon  but they were still fabulous!!!

Fantastic! Even the kids, who dont love cranberries, enjoyed this.

We used up our leftovers yesterday with this recipe. Man, what a hit it was indeed!!! So easy, and so tasty, and before you know it…. gone. Love!

Fantastic! I made for my family after Thanksgiving. My father raved and said it is the best he's ever had.

So delicious!! Easy to make and great use of leftover stuffing, definitely a repeater.

delicious and an excellent use of leftover stuffing.  Tastier than an english muffin.

https://www.foodnetwork.com/videos/eggs-on-fried-stuffing-cakes-0223239

Giada makes Thanks Benedict, poached eggs on fried leftover-stuffing cakes.

Eggs on Fried Stuffing Cakes

Poached Eggs on English Muffins with Helga's Hollandaise

(360 grams) all-purpose flour

instant yeast

milk

unsalted butter, melted

Nonstick cooking spray

white pepper

(1 cup) unsalted butter, melted

tomatoes,

Crispy cooked bacon,

Close up of Poached Eggs on English Muffins, as seen on Baked in Vermont, Season 1.

For the English muffins: Whisk together the flour and instant yeast in a large bowl.

In a large measuring cup, combine the water, milk, melted butter, sugar and salt.

Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.

Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note).

Top 21 poaching recipes recipes from across the web

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Top Tags

Cod Fish Cakes

Poached Chickens

Chicken Salad

Poached Ginger Chicken

Traditional Poached Salmon

Hainanese Chicken Rice

Cider Poached Pears

Poached Pears

Turkey Dinner with All the Trimming...

Thanks Benedict on Stuffing Cakes w...

Poached Eggs on English Muffins wit...

Oven Poached Salmon a la Paige with...

Chicken Paprikash Pierogis

Poached Chicken for Salads

Noodle Bowls

Chicken a la King

Poached Pears in Honey, Ginger and ...

Quail Eggs Benedict and Caviar

The Best Eggs Benedict

Chocolate-Truffle Stuffed Pear Wrea...

Jan Birnbaum's New Orleans-Style Ba...

Top 21 poaching recipes recipes from across the web

The most viewed poaching recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cod Fish Cakes

Poached Chickens

Chicken Salad

Poached Ginger Chicken

Traditional Poached Salmon

Hainanese Chicken Rice

Cider Poached Pears

Poached Pears

Turkey Dinner with All the Trimming...

Thanks Benedict on Stuffing Cakes w...

Poached Eggs on English Muffins wit...

Oven Poached Salmon a la Paige with...

Chicken Paprikash Pierogis

Poached Chicken for Salads

Noodle Bowls

Chicken a la King

Poached Pears in Honey, Ginger and ...

Quail Eggs Benedict and Caviar

The Best Eggs Benedict

Chocolate-Truffle Stuffed Pear Wrea...

Jan Birnbaum's New Orleans-Style Ba...

The most viewed poaching recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine