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Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex And because it calls for only one pan, clean up is minimal
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Get Braised Paprika Chicken Recipe from Food Network
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Get Maple Lager Chicken Ridge Recipe from Food Network
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Get Asturian Bean and Sausage Soup Recipe from Food Network
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Ready in less than 30 minutes, these skillet chicken breasts are perfect for a weeknight meal.
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This is a slow cooker version of a classic dish from the Philippines using chicken thighs, bok choy, apple cider vinegar, onion, and garlic.
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This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
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A great salad for summer days, cool, crunchy and refreshingly light.
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Slow-cooked turkey legs simmer in a tangy sauce all day before being shredded to make a budget-friendly yet tasty barbecue filling for sandwiches. Serve on buns and top with coleslaw.
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Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated. According to one story, the Senate's bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. We like his version because it contains mashed potatoes, of course!