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Chicken and dumplings are so easy with this slow cooker recipe that calls for condensed soup and refrigerated biscuit dough.
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Buffalo chicken quinoa bites are a great crowd-pleaser and also freeze well to make an on-the-go snack.
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Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeño.
cooking.nytimes.com
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
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Get Mexican Fish Stew Recipe from Food Network
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A very quick and flavorful crustless quiche I make often. Nice served with a green salad tossed with chunks of chevre, dried cranberries, toasted pecans and...
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A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Avocado, black beans, corn, salsa - this fantastic dip has it all! Prepare a batch, and wow your friends at the next party.
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You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!
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This pasta salad is a perfect vehicle for leftover ham. Cheddar cheese, peas, celery, and pimento give this pasta salad a nice color and flavorful dimension.
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Get Zarda Bar-B-Q Creeper Beans Recipe from Food Network