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www.allrecipes.com
The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. Serve with a generous topping of Parmesan cheese and a tossed green salad.
www.allrecipes.com
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.
www.allrecipes.com
Use this quick and easy recipe to deliver a great-tasting salad with chicken, avocado, and goat cheese dressing in a homemade vinaigrette.
www.delish.com
These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.
www.simplyrecipes.com
Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs.
www.allrecipes.com
This gluten-free slow cooker soup made with chicken thighs and vegetables is a wonderful dish to come home to after a hard day at work.
www.delish.com
Cat Coras nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.
www.foodnetwork.com
Get Chicken Fried Lamb with White Wine Pan Gravy Recipe from Food Network
www.foodnetwork.com
Get Pasta with Escarole, White Beans and Chicken Sausage Recipe from Food Network
cooking.nytimes.com
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water You’ll end up with lemon slivers that are at once salty, sweet, sour and bitter — and far more interesting than they should be given the amount of work that went into them
www.chowhound.com
Baeckeoffe is a traditional Alsatian casserole of potatoes, white wine, and meat, cooked in a dough-sealed dish. This version from French chef Antoine Westermann...