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Using a roasted chicken from the grocery saves time in this enchilada recipe with a spicy tomatillo sauce that will have your friends wanting to lick the bowl!
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The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!
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Tomatoes, basil, chicken broth and olive oil are chilled together in this cold soup.
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Get Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots Recipe from Food Network
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Get Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps Recipe from Food Network
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Get Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti Recipe from Food Network
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This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cool summer salad packs a tangy punch with sour cream, balsamic vinaigrette, and lemon juice.
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Get Pork Chop Agrodolce Recipe from Food Network
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Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
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The preserved lemon in this extremely tasty dish brings out the full flavor of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh as a side dish. Enjoy with a wine of your choice, keeping in mind that this dish is quite spicy and has the tang of the preserved lemon. Personally I'd prefer a medium white such as chardonnay or even a Mosel. A mild to sweet red wine would also be great.
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Get Orange Baked Ham Recipe from Food Network