Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! 2018-03-19T12:29:02+01:00 text/html 2009-01-16T14:18:28+01:00 Spicy Crabmeat Linguine I know I've been away for a while! With the festivities and some traveling I've been doing/visitors I've had, I really haven't been cooking that much! But anyway, here's one of my favourite weeknight pasta dinners. 2 pots/pans, 1 pair of tongs, a knife and cutting board is really all&#8230;<div><img src="" alt="" /></div> text/html 2008-06-20T02:27:44+01:00 Truffled Pommes Puree A friend and I were co-hosting a dinner party at his place, and we were giggling like school kids about doing pommes purée à la joël robuchon or something equally poncy like that for the starch to go with the main course. In the end, the appeal of truffled mash kind of won out,&#8230;<div><img src="" alt="" /></div> text/html 2008-06-09T05:57:31+01:00 Croque Salmon This is a great breakfast, snack, or light lunch sandwich. It's based on the popular <span style="font-style:italic;">croque monsieur</span>, but done with smoked salmon instead. Feel free to swap the salmon for some other cured meat and substitute appropriate herbs/spices in the cheese mix as well. The only important thing to&#8230;<div><img src="" alt="" /></div> text/html 2008-05-12T17:30:02+01:00 Stocks Everything to do with how good your food tastes depends on the quality of everything that you put into it. Stocks are one of the most basic building blocks, so I figured it made sense to put some of my favourites here, i.e. chicken stock, vegetable stock and prawn stock.&#8230;<div><img src="" alt="" /></div> text/html 2008-05-12T17:29:33+01:00 Stocks Everything to do with how good your food tastes depends on the quality of everything that you put into it. Stocks are one of the most basic building blocks, so I figured it made sense to put some of my favourites here, i.e. chicken stock, vegetable stock and prawn stock.&#8230;<div><img src="" alt="" /></div> text/html 2008-05-10T18:16:46+01:00 Rhubarb Tartlets I love rhubarb. I think it's got a great tangy flavour, has such an interesting texture - crisp and crunch when it's raw and so delightfully soft and almost molten when cooked. Anyway, in case you needed any extra reason.. it's PINK! :D<br /><br />I made this tart for dinner&#8230;<div><img src="" alt="" /></div> text/html 2008-05-07T19:26:14+01:00 Strawberry Shortcake <span style="font:normal normal normal 12px/normal Verdana;font-family:Verdana;font-size:small;">A close friend of mine had a birthday pot-luck do, and since it sounded like everyone had the &quot;proper&quot; food covered, I offered to make the birthday cake. She jumped at the offer and begged me to make strawberry shortcake, which is her favourite, so&#8230;<div><img src="" alt="" /></div> text/html 2008-04-28T16:41:14+01:00 Chorizo Carbonara While all of us surely love our lobster ravioli, truffle oil, shavings of truffles encased in sheets of freshly made pasta, foie terrines, and other fussy dishes, sometimes it's hard to beat a well made, silken, custardy carbonara. The problem is, many restaurants don't seem to be able to put&#8230;<div><img src="" alt="" /></div> text/html 2008-02-22T02:37:43+01:00 Testing 1. stepstepstepstepstepstepstep 2. stepstepstepstepstepstep 3. step etc... 4. stepstepstepstepstepstep 5. stepstepstepstepstep 6. step etc... 7. stepstepstepstepstep 8. stepstepstepstepstep 9. step etc...stepstepstep<div><img src="" alt="" /></div> text/html 2008-02-22T01:21:31+01:00 Mini Eggs Benedict 1. Saw off the rounded ends of your quails eggs with a serrated knife, and place them in individual saucers. Bring a deep pot of water (at least 8-10cm deep) to the boil and add 2 tbsp of vinegar. This will help the egg whites to coagulate. When it starts&#8230;<div><img src="" alt="" /></div> text/html 2007-07-14T15:41:00+01:00 Twice-Cooked Chicken Breast I saw this recipe on Gordon Ramsay's [The F Word](, and was rather intrigued by it. Ramsay gave instructions on how to cook chicken breast - a nortoriously difficult part of the chicken to cook, seeing as how it has a tendency to dry out. The way he overcame this&#8230;<div><img src="" alt="" /></div> text/html 2007-06-27T03:41:00+01:00 Crème Brulée Crème brulée is one of those dishes I love doing, since it's so much fun to crank on your blowtorch and start flaming away at the sugar crust in front of your guests. Yet it's super simple to prepare, and can be done in advance - so all you need&#8230;<div><img src="" alt="" /></div> text/html 2007-06-21T01:55:08+01:00 Sticky Date Toffee Pudding I don't actually know anyone who doesn't like sticky date toffee pudding, with the exception of one friend who likes the flavour and texture, just finds the sort you get in restaurants far too sweet for her liking. I made these last night for dessert, and served with a slightly&#8230;<div><img src="" alt="" /></div> text/html 2007-06-18T14:07:54+01:00 Sam's Duck Rice I've been wanting to try Sam's [duck rice]( recipe for a while now, but only managed to thanks to the leftover duck breasts from the confit. I don't like mushrooms, so decided to tweak the recipe a bit to add on some extra flavour in lieu of the mushrooms. (Serves&#8230;<div><img src="" alt="" /></div> text/html 2007-06-16T16:17:09+01:00 Coconut & Malibu Rice Pudding with Mango <p>I ate something like this (essentially a poshed-up version of the popular Thai dessert, Mango Sticky Rice) in a restaurant at Banyan Tree Bangkok a couple of years ago, and tried to go back for it last year. To my horror, it was taken off the menu. I finally got&#8230;<div><img src="" alt="" /></div> text/html 2007-06-16T16:15:11+01:00 Confit de Canard with Pommes Sarladaise Duck confit is a fairly popular dish, and while it's rather time-consuming to prepare (it takes about 3-4 days from start to finish), it's really nice to have some confit in your fridge, that you can just take out, reheat, and shred into a salad or a pie or something.&#8230;<div><img src="" alt="" /></div> text/html 2007-06-16T15:44:18+01:00 Caesar Salad with Cajun Prawns Caesar salad is my favourite salad in the whole wide world, but I rarely make it since the dressing has so many components and I can't usually be bothered. However, I needed a fairly substantial starter to go with my duck confit, so I decided to do this. I ate&#8230;<div><img src="" alt="" /></div> text/html 2007-06-11T14:20:18+01:00 Espresso Buttercream & Chocolate Coated Coffee Bea I made up another batch of [chocolate cupcakes](, and decided to do proper toppings for these, and I think this makes a delicious combination. This recipe should give you enough buttercream to top all 20 of your cupcakes, unless you're one of those who REALLY likes it laid on thick.&#8230;<div><img src="" alt="" /></div> text/html 2007-06-10T13:34:52+01:00 Itek Tim I love Itek Tim. It's a Peranakan soup dish that is quite well known in Singapore, and my mom always used to drag me to a couple of Peranakan restaurants so she could get her kiam chye fix. While I was preparing the duck confit for the weekend, I ended&#8230;<div><img src="" alt="" /></div> text/html 2007-06-08T13:51:33+01:00 Vanilla Cupcakes with Orange Frosting I think what everyone loves most about cupcakes is the frosting, and I'm no exception. However, because frostings are usually sooo sweet, I prefer to have a very mild tasting cake base. The base I've used here is a very simple vanilla-infused sponge, and I think it goes really well&#8230;<div><img src="" alt="" /></div>