Search Results (845 found)
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beer Can Roasted Herb Chicken Recipe from Food Network
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Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.
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Smoking the birds quickly over anise-scented tea makes them wonderfully fragrant. If you prefer to cook one chicken instead of two, smoke it in a wok or a pot rather than a roasting pan.
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These frying pan cookies made from a family recipe have dates and pecans and are rolled in coconut for a chewy, bite-sized, no-bake treat.
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Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, lemons, cumin, butter, honey
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On the table in 15 minutes, this simple tuna sauce served over steamed broccoli is perfect for a busy weeknight meal.
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Dredged with seasoned flour, chicken pieces are dipped in beaten egg then tossed again in the flour to ensure a deliciously crispy, juicy fried chicken.
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Kikkoman Tempura Batter Mix creates a crispy coating on this detectable fried chicken.