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Chicken is marinated in what may be the perfect blend of wine and spices, then grilled to perfection!
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Croutons and slices of Swiss cheese create a crust over this soup made with sauteed onions, a package of au jus mix and cans of chicken and beef broth.
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
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A wonderful, fresh, light way to serve chicken. Good over rice.
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"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says Michael White. He serves it with crudités.
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.
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Use a pre-baked pan of corn bread in this stuffing for turkey, chicken or pork loin chops. You can freeze what you don't use for future meals.
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Chicken thighs, crushed pineapple, cider vinegar, soy sauce, and spices are cooked in the pressure cooker for delicious teriyaki chicken in less than an hour!
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This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.
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Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth.
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With red kidney beans, rice, cheese and plenty of spices, this recipe makes a nice version of a classic dish. It can be served as a main dish, and is quite good when accompanied by a salad and some crusty bread.