Search Results (10,817 found)
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No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together during the week.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
cooking.nytimes.com
This is a traditional Korean soup consumed on the hottest days of summer Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes) The last three items may be hard to find, but every Korean grocery stocks them
www.simplyrecipes.com
Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
A simple, light Chinese chicken soup with chicken thighs, shiitake mushrooms and ginger.
www.chowhound.com
Served with a port reduction sauce.
www.foodnetwork.com
Get Corncakes with Country Ham Scramble and Red-Eye Gravy Recipe from Food Network
www.allrecipes.com
Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.
www.delish.com
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
www.allrecipes.com
You'll be surprised just how quick it is to make these sensational BBQ chicken nachos grilled with charcoal and wood chips for a unique, smoky flavor.