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cooking.nytimes.com
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
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Half-and-half is added to this chicken soup with potatoes, onion, scallion, corn and crumbled crisp bacon.
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This light and fresh chicken dish with asparagus, mushrooms, and boneless chicken breasts is somewhere between a skillet and a stir-fry. Serve with rice or pasta and a nice glass of white wine.
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This meal comes together in minutes with canned soups, canned mushrooms and rice. Dried onion soup makes an easy au gratin topping.
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This simple, quick one-pot chicken vegetable noodle soup is too easy to taste this amazing.
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Using lowfat cheese and soups, this creamy baked chicken will fool everyone who thinks richness always equals high fat. This recipe expands easily to serve a crowd.
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Chicken, shrimp, and summer vegetables are tossed with cooked pasta in this hearty, crowd-pleasing salad.
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Herbed chicken in a Marsala and mushroom sauce, this recipe has been made healthier by reducing the amount of wine and sherry and cutting out the oil.
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Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas.
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These sandwiches--tortillas wrapped around chicken, fresh vegetables, canned oranges and pineapple and a sprinkling of cashews--are a great meal on the run.
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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.