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Lemon perks up this chicken in wine sauce, an easy company favorite.
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Get Cider Brined Grilled Stuffed Pork Chops Recipe from Food Network
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Here is a heavily-loaded platter of shredded pork inflected with the flavors of cumin, coriander and lime, layered with tortilla chips and sliced radishes, flecks of scallion and leaves of cilantro, drifts of shredded cheddar and lime-scented sour cream, to be accompanied by hot sauce, napkins and beer It is football-watching food, but doubles nicely as dinner for teens, young adults, anyone interested in the inhaling of the delicious The pork is an all-day affair, requiring five to seven hours of roasting in a low oven so that the meat achieves a collapsing sweetness beneath a burnished crust
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Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out.
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Get Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce Recipe from Food Network
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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled chicken thighs top this main dish salad that showcases the spicy and sweet flavors of Thai food. Toss with fresh herbs, vegetables, and crunchy peanuts for a simple and light-tasting meal.
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Cooked chicken breast is combined with canned white beans, green chilies, onion and garlic in this chicken stock based chili seasoned with oregano, cumin and cayenne pepper. Serve with grated jack cheese.
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Get Grandma Tita's Chicken Fricassee Recipe from Food Network
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The addition of brown sugar and mixed spices to the brine for this pork loin enhances the meat's natural sweet, spiced flavor.
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Get Chicken with Tabbouleh Recipe from Food Network
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This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below