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cooking.nytimes.com
This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
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Get Shrimp Pad Thai Recipe from Food Network
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Get Pat's Broccoli and Chicken Stir-Fry Recipe from Food Network
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This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.
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Get Fried Fish Bites with Sweet Potato Fries and Spicy Mayo Recipe from Food Network
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Get Curried Chicken Roll Recipe from Food Network
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I learned to cook Thai food while living in the Thia Town area of Los Angeles. One night while prepping to make Tom Kha Gai the peanut butter caught my eye and...