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cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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Get Bacon and Broccoli Rice Bowl Recipe from Food Network
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Get Tomato and Lentil Salad Recipe from Food Network
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Get Thai Sausage Soup Recipe from Food Network
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Serve your guests opulent layers of cream cheese, sour cream and mayonnaise mixed with olives, onions, green peppers and parlsey, tender morsels of chicken and an enriched cream of mushroom soup sauce. Top with bread crumbs and bake.
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This cold cucumber soup is an elegant first course for a garden party. Pureed smooth and garnished with almonds and grapes, it's a refreshing recipe for summer.
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Red cabbage, cauliflower, and bell peppers are tossed with feta cheese and olives in a vinaigrette dressing for this addictive Greek-inspired salad.
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Baby bok choy, stir fried with sliced yellow bell peppers, green onions, and sesame oil.
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The chicken is marinated in a soy sauce, brown sugar and peanut butter (just to name a few of the ingredients), then grilled or broiled. Delicious.
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Get Spaghetti With Quick Turkey Chili Recipe from Food Network
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These dumplings are super easy to make (promise!) and super delicious.
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Zesty Southwest flavorings make this creamy chicken dip as unique as it is delicious. Serve with tortilla chips.