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cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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Get Grilled Chicken and Chorizo with Spanish-Style Marinade Recipe from Food Network
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Classic dish of Spain and Latin America, this arroz con pollo recipe is browned chicken cooked with rice, onions, garlic, and tomatoes.
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Get Make-Ahead Sausage Stuffing Recipe from Food Network
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Today Show contributor Joy Bauer shares a trimmed-down version of her favorite sandwich recipe from her youth: a meatball sub.
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My husband, Stevie D., makes awesome meatballs.
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Get Cinnamon Raisin Bread Stuffing with Sausage Recipe from Food Network
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Get 10-Minute Ham, White Bean and Kale Salad Recipe from Food Network