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Thirty-five minutes is all you need to have these delicious mini pot pies on the table. Refrigerated biscuits form the crust for a flavorful chicken mixture and baked to golden perfection. They're so good you'll want to make them again and again!
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A classic Japanese chicken curry recipe with sweet potatoes.
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Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!
cooking.nytimes.com
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crispy panko-crusted chicken breasts are drizzled with a homemade honey mustard dressing to make these easy tortilla wraps.
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Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.
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Poppy seeds add a twist to this fast, easy chicken stir fry.
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Canned cannellini beans, Italian bacon, and pasta make up this satisfying soup flavored with fresh sage. Garnish with freshly grated Romano or Parmigiano cheese.
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Get Chilled Carrot Soup Recipe from Food Network