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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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Fill egg roll wrappers with the ingredients usually found in an Reuben sandwich for a unique and tasty finger food for your next gathering.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hattie B's Hot Chicken Recipe from Food Network
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It takes a little work, but this succulent chicken Kiev with homemade parsley butter is well worth the effort.
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A paleo recipe for tuna burgers has just a few simple ingredients.
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Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!
Ingredients: flour, salt, eggs, milk, beef, onion, black pepper, oil
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Get Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce Recipe from Food Network