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Give your Mexican night a twist by cooking up this recipe for chicken enchilada pasta that will have you going back for seconds and thirds!
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This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
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Get Beer-Brined Barbecue Chicken Recipe from Food Network
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This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge You can also simmer the cream mixture (don’t add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
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Get Nachos Blanco with Roasted Jalapeno Salsa Recipe from Food Network
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my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and...
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Get Pat's Broccoli and Chicken Stir-Fry Recipe from Food Network
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Get Grilled Beef Fajitas Recipe from Food Network
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Get Chicken Cacciatore Recipe from Food Network