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This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dakjjim is a comforting Korean chicken soup cooked low and slow with soy sauce, sesame oil, onions, carrots, and a subtle spicy kick.
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Store-bought pie crust makes this versatile quiche a snap to put together. Ham, bacon, or shrimp would work well in place of the chicken.
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What could be better than Thanksgiving in a bowl? Chicken breasts, stuffing, gravy, and a hint of cranberry sauce are tossed in a slow cooker for a hearty one pot meal.
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This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot(R) for a simple midweek dinner.
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Amazing salad with a creamy sour cream dressing.
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Get Corn and Cheese Chowder Recipe from Food Network
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This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans, and diced green chilies, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.
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This homemade ground beef chili, a delicious meal from scratch, is made with red kidney beans and green chile peppers in a slow cooker.
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Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.
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Peanut butter, coconut milk, and a few condiments make an easy Asian-inspired dipping sauce that goes perfectly with spring rolls or grilled meats and vegetables.
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Get George and the Dragon's Bacon Onion Dip Recipe from Food Network