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cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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Get Crispy Chicken with Spicy Pear Cranberry Sauce Recipe from Food Network
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Get Knockout Coconut Shrimp with Spicy Mango Sauce Recipe from Food Network
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Spice up any party with mango-habanero chicken wings: crispy, sticky wings slathered in mango nectar, garlic, sriracha, and fresh habanero.
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A sweet creamy filling made with sugar and shortening.
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An Alabama staple—grilled chicken with a mayonnaise-based slather.
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These elegant chicken breasts stuffed with a mushroom and bacon filling can be made ahead of time.
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At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce.
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This easy Chinese egg drop soup is ready in less than 15 minutes and tastes just like the soup at your favorite Chinese restaurant! It's made with eggs, ginger, green onions, and mushrooms.
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Your family couldn't ask for a tastier quick dinner fix than this ground beef enchilada casserole with bell peppers, carrots, black beans, and reduced-fat cheese.
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A hot pumpkin custard filling made with eggs, cream and pumpkin puree is spiced with ginger and cinnamon and baked in a chilled pie crust.
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Green seedless grapes are cooked and thickened with cornstarch, poured into a graham cracker crust and topped with sour cream.