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Bring cuisine from around the world into your kitchen with this quick and easy Egyptian broth made with chicken, cardamom, and cloves.
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This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce...and since it cooks in just one skillet, clean-up is a breeze!
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This recipe for fall-off-the-bone tender barbecue chicken thighs made in the Instant Pot® is perfect for those days when grilling is out of the question.
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This easy baked chicken recipe marinates the bird in the Asian flavors of soy sauce, ginger, garlic, and sesame oil, and is a simple weeknight dinner.
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Onions are caramelized and blended with paprika and rye bread in this delicious sauce. When we were little my Oma would serve this sauce over either pork or beef.
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This recipe is by Trish Hall and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
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Stone-ground grits are flavored with broth-infused morel mushrooms and Parmesan cheese in this easy, flavorful, vegetarian dish.
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A flour tortilla forms the crust of this pizza topped with chicken, green bell pepper, and onion that's a quick and easy dinner for one.