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Spicy chorizo sausage and lean ground turkey team up in these tasty burgers topped with pepperjack cheese, lettuce, and a dash of lime.
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These roasted squash blossoms, stuffed with rainbow chard, basil, and chevre, make a light summer dish that's ready in under one hour.
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This chicken steeps in a rich, bourbon-based marinade before baking.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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A mild and comforting dish of chicken, rice, and vegetables is easy to make.
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Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold.
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Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
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An easy slow cooker chicken thigh recipe with fennel, black olives, and whole-grain mustard. Serve over noodles or rice.
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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A zesty variation on boring old chicken breasts. A great way to please someone who loves spicy food without going to a whole lot of trouble.
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Cheesy chicken breasts and a smooth mushroom sauce are served over egg noodles.