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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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This dish is quick and easy to make on a week night. The marinade is derived from Japanese bottled Ponzu. If you don't have Ponzu in your pantry, then you can...
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
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This is very easy recipe. It could be side dish, main dish, breakfast, or lunch to go. Most importantly, it is reasonable and delicious.
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.
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Tender and juicy teriyaki chicken. The flavor of the beer matches sweet sour sauce very well.
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
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Get Bread Stuffing 101 Recipe from Food Network