Type what you have

Ingredients

• ✓ poppy seed
• spaghetti
• butter

Instructions

1. 1 Cook pasta according to package directions. Drain.
2. 2 Toss with melted butter and poppy seeds.

By Judy

Ingredients

• ✓ poppy seed
• butter
• onion
• sourdough bread
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a small saucepan over medium-low heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Stir poppy seeds into onion mixture.
3. 3 Cut bread into slices, leaving them still attached on the bottom of the loaf. Put an American cheese slice into each slit; spoon poppy seed mixture into each slit. Wrap loaf with aluminum foil.
4. 4 Bake in the preheated oven until cheese is melted, about 30 minutes.

By star23515

Ingredients

• ✓ poppy seed
• butter
• horseradish mustard
• onion
• dill seed
• swiss cheese
• ham
• hamburger bun

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
3. 3 Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

By Lois

Ingredients

• ✓ poppy seed
• spring green salad mix
• kale
• sugar
• mandarin orange
• strawberry
• pecan
• raspberry vinaigrette

Instructions

1. 1 Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.

By Sarah

Ingredients

• ✓ poppy seed
• cracker
• butter
• chicken breast
• cream of chicken soup
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the cracker crumbs, melted butter, and poppy seeds in a bowl. Layer the bottom of a 9x13-inch glass baking dish with 2/3 of the cracker mix. Mix the chicken breast pieces with cream of chicken soup and sour cream until thoroughly combined, and spoon the mixture on top of the crumb crust. Sprinkle remaining 1/3 of the cracker mix over the top of the chicken mixture.
3. 3 Bake in the preheated oven until the casserole is hot and bubbling, about 1 hour.

By Ladybug

Ingredients

• ✓ poppy seed
• water
• margarine
• white sugar
• egg
• active dry yeast
• salt
• bread flour
• egg
• sesame seed

Instructions

1. 1 In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs.
2. 2 In a large bowl, mix together yeast, salt, and 7 cups of flour. Gradually stir in liquid ingredients, and mix until dough holds together.
3. 3 Knead dough on a floured surface with remaining flour until smooth.
4. 4 Split dough into 2 large pieces. Split 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
5. 5 Bake in a preheated 325-degree F (165-degrees C) oven for 20 to 30 minutes.

By AnneElena Foster

Ingredients

• ✓ poppy seed
• farfalle pasta
• ground turkey
• ketchup
• brown sugar
• italian seasoning blend
• garlic salt
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Reduce heat to low and add ketchup, brown sugar, Italian seasoning, and garlic salt. Let simmer for 1 to 2 minutes; remove from heat and cover.
4. 4 Drain cooked pasta and pour into a medium casserole dish. Stir in mozzarella cheese, Cheddar cheese, and poppy seeds. Spread turkey mixture on top and serve.

By StAr140140

Ingredients

• ✓ poppy seed
• chicken
• cream of chicken soup
• sour cream
• cracker
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Combine condensed soup and sour cream in a medium bowl; pour over chicken.
3. 3 Stir crushed crackers, melted butter, and poppy seeds together in a separate bowl; sprinkle over chicken and sauce.
4. 4 Bake in the preheated oven until top is browned and sauce is bubbly, about 30 minutes.

By SHONDA93

Ingredients

• ✓ poppy seed
• butter
• onion
• broccoli floret
• sour cream
• white vinegar
• sugar
• paprika
• salt
• cayenne pepper
• pecan

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes. Drain.
2. 2 When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve.

By SHANPARKS

Ingredients

• ✓ poppy seed
• all-purpose flour
• corn flour
• white sugar
• yeast
• salt
• milk
• all-purpose flour
• water
• butter
• egg
• butter

Instructions

1. 1 In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
2. 2 Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

By Katja

Ingredients

• ✓ poppy seed
• corn muffin mix
• heavy cream
• egg
• white sugar
• olive oil
• vanilla extract
• bacon
• green bell pepper
• red onion
• marjoram
• chicken broth

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
2. 2 Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
3. 3 Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
6. 6 Bake in preheated oven until heated through, about 30 minutes.

By LADYMHARRIS

Ingredients

• ✓ poppy seed
• chicken breast
• cracker
• butter
• cream of chicken soup
• sour cream
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts into a large pot; cover with water and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center, about 20 minutes. Drain; shred chicken with two forks.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.
4. 4 Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish.
5. 5 Add shredded chicken in an even layer.
6. 6 Top with remaining soup mixture. Sprinkle with Cheddar cheese.
7. 7 Top with cracker mixture.
8. 8 Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

By Callie Wilson Wolfe

Ingredients

• ✓ poppy seed
• linguine pasta
• chicken breast
• romaine lettuce
• green bell pepper
• red onion
• cucumber
• safflower oil
• cider vinegar
• white sugar
• mustard powder
• green onion

Instructions

1. 1 Preheat a grill pan over medium-high heat; lightly oil the grill.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 11 minutes. Drain well.
3. 3 While pasta is cooking, grill the chicken breast halves until the meat is no longer pink in the middle and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should read 160 degrees F (70 degrees C). Allow to rest for about 5 minutes, then slice into bite-size pieces; keep warm.
4. 4 In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.
5. 5 In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.

By natalieR

Ingredients

• ✓ poppy seed
• green leaf lettuce
• red onion
• strawberry
• salad dressing
• white sugar
• milk
• white vinegar

Instructions

1. 1 Place lettuce, red onion, and strawberries in a large bowl. Place creamy salad dressing, sugar, milk, vinegar, and poppy seeds in a jar with a tight-fitting lid; cover jar and shake until smooth. Pour dressing over salad; toss to combine.

By Chelsey Carr

Ingredients

• ✓ poppy seed
• arugula
• olive oil
• lemon juice
• avocado
• sea salt
• black pepper
• pumpkin seed

Instructions

1. 1 Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
2. 2 Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
3. 3 Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
4. 4 Scatter the reserved avocado and pepitas on top and serve immediately.

By Anastasia

Ingredients

• ✓ poppy seed
• farfalle pasta
• mandarin orange
• kiwi
• apple
• pear
• cranberry
• pomegranate aril
• celery
• lime juice
• honey
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.
2. 2 Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
3. 3 Add pasta to the fruit salad, mixing until well combined.
4. 4 Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.

By lutzflcat

Ingredients

• ✓ poppy seed
• romaine lettuce
• spinach
• strawberry
• onion
• mayonnaise
• white wine vinegar
• white sugar
• milk

Instructions

1. 1 Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.
2. 2 Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.

By Mary J Wright

Ingredients

• ✓ poppy seed
• chicken breast
• cream of chicken soup
• sour cream
• sherry
• salt
• pepper
• buttery round cracker
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Place chicken in the prepared baking dish. Combine soup, sour cream, and sherry in a bowl; pour or spoon over chicken. Season with salt and black pepper.
3. 3 Combine crushed crackers and poppy seeds; sprinkle over chicken. Season with salt and black pepper. Drizzle melted butter over cracker layer. Cover baking dish.
4. 4 Bake in the preheated oven for 30 to 45 minutes, uncover for the last 5 minutes. Let stand before serving, 3 to 5 minutes.

By Janet Schaufele

Ingredients

• ✓ poppy seed
• white sugar
• milk
• butter
• lemon juice
• water
• white sugar
• active dry yeast
• all-purpose flour
• salt
• butter
• egg

Instructions

1. 1 Make the filling: Place poppy seeds into a food processor; process until seeds are ground, about 1 minute.
2. 2 Mix poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice together in a bowl until combined; cover and refrigerate while making bread. The filling will set up and thicken as it chills.
3. 3 Make the bread: Pour warm water into a small bowl; add sugar and sprinkle yeast on top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
4. 4 Whisk flour and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add yeast mixture and egg yolk; stir to make a soft dough.
5. 5 Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
6. 6 Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
7. 7 Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.
9. 9 Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

By Linda

Ingredients

• ✓ poppy seed
• avocado oil
• cider vinegar
• mayonnaise
• honey
• mustard
• salt
• spinach
• strawberry
• bacon
• pecan

Instructions

1. 1 Combine avocado oil, vinegar, mayonnaise, honey, poppy seeds, mustard, and salt in a pint-sized jar with a tight-fitting lid; shake vigorously, about 1 minute. Refrigerate dressing until salad is ready.
2. 2 Divide spinach leaves among 4 salad plates; top with strawberries, crumbled bacon, and chopped pecans. Drizzle dressing over salads; serve.

By Bibi

Ingredients

• ✓ poppy seed
• greek yogurt
• mayonnaise
• white wine vinegar
• honey
• salt
• black pepper
• chicken
• celery
• pecan
• peach
• boston lettuce

Instructions

1. 1 Whisk yogurt, mayonnaise, vinegar, honey, poppy seeds, salt, and black pepper together in a large bowl until well combined. Stir in chicken, celery, pecans, and peach until well-coated and combined.
2. 2 Serve on lettuce leaves.

By thedailygourmet

Ingredients

• ✓ poppy seed
• cabbage
• butter
• onion
• garlic
• cream of mushroom soup
• cheddar cheese
• sour cream
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add cabbage and cook, stirring occasionally, until tender, about 5 minutes. Drain thoroughly.
3. 3 Melt 5 tablespoons butter in a large skillet over medium heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in condensed soup and poppy seeds. Add 8 ounces Cheddar cheese; stir until melted. Remove from the heat and stir in drained cabbage, sour cream, salt, and pepper. Transfer to a 2-quart baking dish.
4. 4 Melt remaining 1 tablespoon butter in a small skillet over medium-low heat. Add bread crumbs; cook and stir until lightly browned. Sprinkle over the casserole with remaining Cheddar.
5. 5 Bake, uncovered, in the preheated oven until heated through, 20 to 30 minutes.

By Nic Perry

Ingredients

• ✓ poppy seed
• strawberry
• olive oil
• white vinegar
• honey
• onion
• dijon mustard
• salt
• black pepper
• chicken breast
• strawberry
• pecan

Instructions

1. 1 Combine 1 cup sliced strawberries, olive oil, vinegar, honey, poppy seeds, onion, mustard, salt, and black pepper in the bowl of a food processor; pulse until dressing is smooth.
2. 2 Combine diced chicken, 1 pint sliced strawberries, and pecans in a large bowl; drizzle dressing over top and gently toss to coat.

By SunnyDaysNora

Ingredients

• ✓ poppy seed
• chicken breast
• onion
• green chile pepper
• vegetable oil
• ginger garlic paste
• chili powder
• water
• garam masala
• turmeric
• salt

Instructions

1. 1 Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
2. 2 In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
3. 3 After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

By SAI

Ingredients

• ✓ poppy seed
• egg noodle
• chicken bouillon
• water
• cream of mushroom soup
• onion
• worcestershire sauce
• garlic powder
• hot pepper sauce
• cottage cheese
• sour cream
• parmesan cheese
• paprika

Instructions

1. 1 Cook egg noodles in a large pot with boiling salted water. Drain well.
2. 2 In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
3. 3 Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
4. 4 Cover and cook on high for 3 to 4 hours. Serve immediately.

By CORWYNN DARKHOLME

Ingredients

• ✓ poppy seed
• green bean
• red bell pepper
• mango
• shallot
• feta cheese
• red onion
• white balsamic vinegar
• white sugar
• whole grain mustard
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
2. 2 Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
3. 3 Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
4. 4 Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
5. 5 Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

By Aroma and Essence

Ingredients

• ✓ poppy seed
• ✓ poppy seed
• egg
• garlic
• onion
• kosher salt
• sesame seed
• all-purpose flour
• onion powder
• garlic powder
• garlic
• onion
• salt
• vegetable oil
• white sugar
• water
• active dry yeast

Instructions

1. 1 Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.
2. 2 Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
3. 3 Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.
5. 5 Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.

By twkitchen

Ingredients

• ✓ poppy seed
• olive oil
• cider vinegar
• honey
• sugar
• salt
• mustard
• onion
• salad dressing
• teriyaki sauce
• chicken breast
• baby spinach
• romaine lettuce
• strawberry
• avocado
• pecan

Instructions

1. 1 Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender; blend until smooth. Transfer dressing to a bowl or jar; cover and refrigerate before serving, at least 1 hour.
2. 2 Meanwhile, combine Italian dressing and teriyaki sauce in a glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap. Marinate in the refrigerator before grilling, 30 to 60 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool about 10 minutes; cut into bite-sized pieces.
6. 6 Toss chicken, spinach, and romaine lettuce together in a large bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.
7. 7 Toss salad with dressing and pecans just before serving.

By Sherri

Ingredients

• ✓ poppy seed
• chicken
• salt
• green chile pepper
• cilantro
• garlic
• ginger
• tamarind paste
• cumin seed
• cinnamon stick
• clove
• peppercorn
• turmeric
• vegetable oil
• lime

Instructions

1. 1 Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
2. 2 Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
3. 3 Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
4. 4 Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Drizzle with lime juice before serving.

By Allrecipes Member

Ingredients

• ✓ poppy seed
• black pepper
• salt
• marjoram
• egg
• feta cheese
• sour cream
• mushroom
• onion
• olive oil
• spinach
• water
• olive oil
• salt
• flax seed
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.
3. 3 Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
4. 4 Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
5. 5 Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.
6. 6 Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.
7. 7 Reduce the oven temperature to 350 degrees F (175 degrees C).
8. 8 Bake tart until the center is set, about 50 minutes.

By kuratenko