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Chicken Paprika Ready Time: 30 Min "'I truly appreciate the speed of the pressure cooker. We use it often,' says Holly Ottum. The Racine, Wisconsin cook serves these tender chicken breasts with a paprika-seasoned sauce that gets its richness from sour cream."

Chicken Paprikash II Ready Time: 1 Hr 30 Min "Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings."

Chicken Valdostano Ready Time: "Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!"

Chicken Vicious Ready Time: 45 Min "This fast EASY one-skillet recipe utilizes only a few basic scary-sounding ingredients, but yields the most delicious spicy Mandarin/Szechuan flavor you ever tasted! Serve over white rice. WARNING: Only for the brave and daring of tongue! I give you 'Chicken Vicious'!!!"

Chili Seasoning Mix I Ready Time: 10 Min "Use this mix of paprika, onion powder, cayenne, thyme and oregano as you would chili seasoning from the store!"

Chili Seasoning Mix II Ready Time: 10 Min "This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin."

Chinese Cabbage Salad Ready Time: 20 Min "Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor."

Chinese Cabbage Salad II Ready Time: 45 Min "This is a wonderful and crunchy cabbage salad with great texture and color. You can vary the flavor a little by using beef flavored ramen, if you like."

Chinese Chicken Salad Ready Time: "The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing."

Chinese New Year Turnip Cake Ready Time: "This recipe is handed down from my mom's mom. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round among the DIM-SUMs in the Chinese restaurants. You can chill it in the fridge, but it should always be eaten HOT after re-heating either in the microwave, or frying in a few tablespoons of oil. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)"