Search Results (11,260 found)
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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
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Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
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Leftover rice and chicken are simmered with chicken broth, pearl onions, mushrooms and parsley before half-and-half is added in this quick, creamy soup.
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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
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Lasagna with chicken, ricotta and spinach is baked with Alfredo sauce and mozzarella cheese.
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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.
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Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.