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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brats, which are a major food group in Wisconsin, along with cheese, beer and venison, are cooked in the classic electric roaster with apples, onion, and brown sugar.
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Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.
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Sauteed chicken chunks braised in a sweet, savory whiskey sauce.
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A mixture of soy sauce, brown sugar, and garlic powder serves as marinade and sauce for these chicken wings.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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Chicken is baked in a creamy sauce and topped with crunchy cornflakes cereal for a quick and easy weeknight dinner.
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A whole roasted chicken stuffed with lime, onion, bay leaf, and rosemary is basted with a sweet and sour pomegranate reduction.
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This Caribbean-inspired chicken marinade spiked with dark rum and cinnamon is quick and easy to make and perfect for summer barbequing.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.