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cooking.nytimes.com
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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Crispy panko-crusted chicken breasts are drizzled with a homemade honey mustard dressing to make these easy tortilla wraps.
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Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.
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Poppy seeds add a twist to this fast, easy chicken stir fry.
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Gin is the secret ingredient in the soy-ginger marinade for this appetizer.
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Get Lobster Vol au Vent with Orange Cognac Sauce Recipe from Food Network
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Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!
Ingredients: vegetable oil, flour, salt, cumin, avocado, egg
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Chicken breasts or cut-up chicken pieces are simply seasoned, coated in biscuit baking mix, and deep fried for a simple, tasty main dish that needs just 4 ingredients.
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This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.
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This vegetable side dish features sweet onion, tomato, and zucchini seasoned with garlic and chicken bouillon.