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Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch. Plus, get more delicious recip
Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch. Plus, get more delicious recip
www.allrecipes.com
I came up with this as I was trying to use things I had on hand. I have fresh dill growing on my deck, which was the chief inspiration for this upscale version of chicken salad. (I had some for dinner--delicious!)
I came up with this as I was trying to use things I had on hand. I have fresh dill growing on my deck, which was the chief inspiration for this upscale version of chicken salad. (I had some for dinner--delicious!)
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Get Chicken Fettuccine Alfredo Recipe from Food Network
Get Chicken Fettuccine Alfredo Recipe from Food Network
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Use Fennel-Garlic Chicken Legs for this quick salad with classic Italian antipasto ingredients.
Use Fennel-Garlic Chicken Legs for this quick salad with classic Italian antipasto ingredients.
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Get Raspberry-Chicken Salad Recipe from Food Network
Get Raspberry-Chicken Salad Recipe from Food Network
Ingredients:
raspberry, olive oil, white wine vinegar, dijon mustard, scallion, raspberries, chicken breast, bibb lettuce
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Get Chicken Florentine Style Recipe from Food Network
Get Chicken Florentine Style Recipe from Food Network
Ingredients:
chicken breasts, butter, shallots, garlic, dry white wine, whipping cream, italian parsley, spinach
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Dark chicken thigh meat is cooked in a rich soy sauce, garlic, and vinegar mixture, then tossed on the grill until crisp. Serve over rice.
Dark chicken thigh meat is cooked in a rich soy sauce, garlic, and vinegar mixture, then tossed on the grill until crisp. Serve over rice.
cooking.nytimes.com
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire It’s a dish that pairs beautifully with butter-slicked egg noodles.
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire It’s a dish that pairs beautifully with butter-slicked egg noodles.
Ingredients:
chicken thighs, neutral oil, butter, spanish onion, cloves, hungarian paprika, flour, tomatoes, chicken broth, egg noodles, sour cream
cooking.nytimes.com
This recipe is by Nicole Mones and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nicole Mones and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
chicken breasts, eggs, potato flour, baking soda, salt, peanut oil, lemon juice, lemon, sugar, wine vinegar, cornstarch
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Get Chicken and Waffles Recipe from Food Network
Get Chicken and Waffles Recipe from Food Network
Ingredients:
buttermilk, hot sauce, cloves, thyme, chicken tenders, flour, baking powder, onion powder, paprika, cayenne pepper, sugar, salt, milk, butter, vegetable shortening, eggs
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Combine your favorite flavors with this great blend of spicy buffalo wings and homemade pizza.
Combine your favorite flavors with this great blend of spicy buffalo wings and homemade pizza.
Ingredients:
cocktails, alcohol, soups, chocolate, pizza dough, chicken breast, hot sauce, blue cheese, mozzarella cheese, celery, chicken, dessert, chicken wing
cooking.nytimes.com
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them