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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A simple marinade of Greek olive oil, lemon, oregano, and cinnamon give this fried chicken a delicious Greek flavor. Compliment your chicken with some boiled kale, spinach, or string beans seasoned with olive oil, lemon juice, and salt. Or, use the same oil to make french fried potatoes.
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Egg noodles baked with cheese, chunks of chicken, sour cream, mushroom soup and onion and topped with crushed buttery crackers.
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.
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Get Rigatoni with Chicken Thighs Recipe from Food Network
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The tangy dressing is killer.
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Get Nacho-rific Stuffed Chicken Recipe from Food Network
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Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles--a wonderful meal.
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This dip gives you the flavor of hot chicken wings dipped in ranch dressing, but covered with cheese! Serve this with your favorite snack chips or crackers.
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Beer roasted chicken stuffed with limes brings a whole new dimension to chicken. It's both flavorful and juicy. This recipe is absolutely to die for!
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Get Dijon Tarragon Chicken Breasts Recipe from Food Network
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Get Moroccan Red Harissa Chicken Recipe from Food Network