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If you like hot food, you'll love this spicy, breaded chicken recipe that's browned in a frying pan and finished in the oven.
If you like hot food, you'll love this spicy, breaded chicken recipe that's browned in a frying pan and finished in the oven.
Ingredients:
buttermilk, hot pepper sauce, bone, bread crumbs, flour, onion powder, cornstarch, sugar, garlic salt, salt, pepper, paprika, cayenne pepper, olive oil
cooking.nytimes.com
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
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Get Chicken "Pot au Feu" Recipe from Food Network
Get Chicken "Pot au Feu" Recipe from Food Network
Ingredients:
chicken breasts, canola oil, carrots, celery hearts, onions, cloves, thyme, bay leaves, potatoes
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Tubular ziti pasta meets a rich Alfredo sauce--cream, garlic and Parmesan--and chicken, broccoli and artichoke hearts reap the rewards.
Tubular ziti pasta meets a rich Alfredo sauce--cream, garlic and Parmesan--and chicken, broccoli and artichoke hearts reap the rewards.
Ingredients:
pasta, cloves, butter, heavy cream, chicken broth, chicken bouillon, parmesan cheese, cornstarch, broccoli, artichoke hearts, chicken breast
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Zesty Southwest flavorings make this creamy chicken dip as unique as it is delicious. Serve with tortilla chips.
Zesty Southwest flavorings make this creamy chicken dip as unique as it is delicious. Serve with tortilla chips.
Ingredients:
chicken breast, cream cheese, green onions, tomatoes, garlic, cilantro, chili powder, cumin, oregano, paprika
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Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.
Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.
Ingredients:
butter, onion, bone, chicken broth, flour, baking powder, salt, vegetable shortening, milk, chicken soup, water, black pepper
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Get Ten Minute Tomato Sauce Recipe from Food Network
Get Ten Minute Tomato Sauce Recipe from Food Network
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Get 18th Century recipes for Onion Pie and French Canadian Pea Soup Recipe from Food Network
Get 18th Century recipes for Onion Pie and French Canadian Pea Soup Recipe from Food Network
Ingredients:
onions, safflower oil, bacon, eggs, sour cream, caraway seeds, peas, salt pork, water, carrots, bay leaves, savory
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Much like a chicken stroganoff, with mushrooms and wine in a sour cream sauce. A terrific combination that goes down easy.
Much like a chicken stroganoff, with mushrooms and wine in a sour cream sauce. A terrific combination that goes down easy.
Ingredients:
chicken soup, cream of mushroom soup, sour cream, dry white wine, onion, mushrooms, garlic powder, salt, black pepper, bone, parsley
cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Ingredients:
chicken breasts, vegetable oil, celery, onion, ginger, curry, turmeric, chicken stock, mayonnaise, yogurt, raisin, arugula
cooking.nytimes.com
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
Ingredients:
bulb fennel, red onion, green olives, garlic, pepper, olive oil, orange, chicken thighs
www.simplyrecipes.com
Make quick chicken soup in the pressure cooker! This classic recipe is made with whole chicken (or chicken pieces), carrots, onions, and celery, and it's ready in 60 minutes. Just add noodles for chicken noodle soup!
Make quick chicken soup in the pressure cooker! This classic recipe is made with whole chicken (or chicken pieces), carrots, onions, and celery, and it's ready in 60 minutes. Just add noodles for chicken noodle soup!