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Leg of lamb steaks are marinated with olive oil, garlic, and rosemary then grilled in this quick and easy recipe for a delicious main dish.
www.delish.com
Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
cooking.nytimes.com
This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau The marinade suits thighs with skin and bones, and does wonders for wings Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks
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Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!
cooking.nytimes.com
You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor
Ingredients: soy sauce, ginger, garlic, honey, juice, steak
www.simplyrecipes.com
Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!
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Get Oven-Fried Chicken Recipe from Food Network
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Grilled pork chops get a little bit of zest with a tomatillo salsa.
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This is a Mexican-style chicken soup with tomatillos and chicken breast meat cooked in a stock seasoned with fresh jalapenos, garlic and cayenne pepper. Serve with a dollop of sour cream and sprig of cilantro.
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Get Chinois Chicken Salad with Chinese Mustard Vinaigrette Recipe from Food Network
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Boneless, skinless chicken breasts are pounded thin, coated with a three-mustard mixture, dredged in crushed pretzels, and baked until golden brown. The cutlets are served with a sweet and tangy honey-mustard sauce.
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A rich corn chowder built on a base of chicken stock and half-and-half has yellow and white corn, potatoes, and shredded chicken for a meal in a bowl.