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cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With a centerpiece of rich dumplings made from scratch, this chicken and vegetable classic is the ultimate comfort food.
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I made this up about 5 years ago to use up some leftover baked chicken, and now it’s one of our favorite spring-time meals. It’s light, refreshing, and totally...
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This melty Mexican dip is the perfect party starter.
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Get Gwen's Fried Chicken with Milk Gravy Recipe from Food Network
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Chicken Caesar salad on a stick is a quick and easy version of the classic Caesar salad and perfect for parties.
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Mexican night is made easy with these simple enchiladas that are ready in just 30 minutes. Mexican-style tomato soup, cooked chicken and Colby Jack cheese combine to make a scrumptious filling for warm flour tortillas. Baked until hot and bubbling, these cheesy chicken enchiladas are sure to earn rave reviews.
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Get Round 2 Recipe - Italian Fried Chicken Recipe from Food Network
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Each smooth and savory bowl of this curried chicken soup is a creamy combination of sweet potatoes, carrots, and apple mixed with rich coconut milk.
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This is a one-pot meal, which rewards highly for the effort you put into making it properly. I think the main challenge is cooking the rice to a perfect al dente...
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Crispy-skinned chicken thighs are served in a sweet and savory brown sugar and herb pan sauce in this easy chicken recipe that takes just 10 minutes to prep.
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Simply baked with lemons, onions, and herbs for a crispy skin and juicy meat.