Search Results (11,678 found)
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Some day I want to own a truck stop and cook this for some truck drivers that are looking for a little home cookin'. This is my recipe for juicy pork chops, you can deep fry or pan fry them, and they are delicious! It may sound strange but trust me they are GOOD!
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Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
www.chowhound.com
A kid-friendly recipe for baked chicken tenders or boneless, skinless chicken breasts using stone-ground crackers for a crunchy coating.
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This is best done on the grill, but the stovetop will work as well. Grilling tip: A common mistake people make when grilling is to keep turning the meat over...
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This is a great chicken dish. I have made it for family as well as for a group of 20. It refrigerates well overnight. If you like lots of sauce, increase...
cooking.nytimes.com
Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best The method is fairly straightforward You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy
Ingredients: chicken, salt, black pepper
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I am an accomplished Thai cuisine cook and an up and coming authentic Chinese cook. I lived in Bangkok Thailand for over 5 years so I am very familiar with how...
www.delish.com
Rice-like orzo pasta is a fun way to switch up your pasta routine. Combined with summery veggies and healthy chicken breasts, this orzo dish wins fans every time.
www.delish.com
Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
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What would make spicy chicken wings better? if they tasted like smoky, meaty bacon! These wings are marinated in bacon fat and a special marinade, that will have...
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A sweet and savory spice mix with a solid cayenne kick is just the thing for a beer butt chicken rub; make a larger batch using the 2-to-1 ratio and keep it on hand for chicken, pork, or just about anything else you can think of.
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.