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This is a beautiful, thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn!
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
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This unusual Peruvian chicken chili recipe combines peanuts, ground chicken, and jalapeños in a creamy, spicy sauce.
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This classic, hearty casserole recipe is made with chicken thighs and drumsticks, mushrooms, and fresh thyme.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Patting chicken wing pieces very dry and frying them twice is the secret to the perfect texture of these popular appetizers.
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Chicken, cheese, and fresh, tasty veggies — all topped with salsa. What's not to like?
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The chicken finishes cooking in a rich and creamy peanut sauce for a simple dish that makes supper super.
cooking.nytimes.com
This soup started life as quite a different thing I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most So I cut to the chase
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Well American and Tex Mex or Mexican ... not sure. It just has a nice light spicy flavor. I serve this over my "Kim's Favorite Roasted Creamed Corn," and my...