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Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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A simple marinade recipe made with ancho and guajillo chile peppers, cumin, and ginger that flavors grilled chicken.
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
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To get the most from a marinade, slash the skin and meat so the flavors can seep in.
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This is a simple way to make Arborio rice in a rice cooker, making a perfect item to taking sauteed vegetables or meat.
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Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
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This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.
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A little mild salsa teams nicely with lemon and Dijon mustard for a quick marinade and glaze for sauteed chicken.
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Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
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This Spanish rice pilaf, made with brown rice and flavored with tomato paste and adobo seasoning, is quick and easy to make on a weeknight.