Search Results (1,967 found)
www.allrecipes.com
Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.
Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.
Ingredients:
chicken breasts, flour, italian seasoning, paprika, garlic powder, onion powder, eggs, bread crumbs, parmesan cheese
www.allrecipes.com
This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
Ingredients:
hoisin sauce, brown sugar, soy sauce, applesauce, pork, cornstarch, peanut oil, sesame oil, ginger, broccoli florets
www.allrecipes.com
This recipe takes liberties with the tried and true Caesar classic, but it works. Cajun-spiced chicken and bacon are added to the romaine, Parmesan cheese and Caesar dressing.
This recipe takes liberties with the tried and true Caesar classic, but it works. Cajun-spiced chicken and bacon are added to the romaine, Parmesan cheese and Caesar dressing.
www.allrecipes.com
This spin on the original features the addition of mushrooms and artichokes in the lemony sauce.
This spin on the original features the addition of mushrooms and artichokes in the lemony sauce.
Ingredients:
flour, paprika, chicken breast, vegetable oil, mushrooms, lemon juice, chicken stock, garlic powder, artichoke hearts
www.delish.com
These loaded spuds make the best Monday Night Football feast.
These loaded spuds make the best Monday Night Football feast.
Ingredients:
potatoes, corn tortillas, cheddar, rotisserie chicken, red onion, salsa, sour cream, cilantro
www.delish.com
Pull-apart bread reaches a whole new level.
Pull-apart bread reaches a whole new level.
www.simplyrecipes.com
Love spinach? So do we! This easy side dish is made with BACON and a creamy béchamel sauce. This makes a great side with roast chicken, seared fish, or a holiday dinner.
Love spinach? So do we! This easy side dish is made with BACON and a creamy béchamel sauce. This makes a great side with roast chicken, seared fish, or a holiday dinner.
www.allrecipes.com
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Ingredients:
vegetable oil, chicken breast, red bell pepper, green onion, cloves, brown rice, soy sauce, rice vinegar, peas
www.allrecipes.com
Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
Ingredients:
carrots, tomato soup, sugar, white vinegar, canola oil, mustard, worcestershire sauce, celery, green onion, green bell pepper
www.allrecipes.com
A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.
A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.
Ingredients:
vegetable oil, cloves, beef, cabbage, red bell pepper, soy sauce, cornstarch, water, black pepper, salt
www.simplyrecipes.com
Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!
Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!
cooking.nytimes.com
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).