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Cubes of chicken are stewed in a slow cooker with tomatoes, beans, green chiles, garlic and chili seasoning in this easy soup.
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Get Posole Rojo Recipe from Food Network
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Get Shrimp and Grits Sweep Recipe from Food Network
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This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving It may be your first course, one that’s deeply flavored but not dense and heavy Or you could ladle it into small cups for guests to sip as an hors d’oeuvre before they are seated
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Get Kale and Artichoke Chicken Casserole Recipe from Food Network
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This recipe is one of the top 10 finalists in our 2009 Stuffing Recipe Contest.
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Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
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Cashews are the secret to the creamy texture of a vegan corn and potato chowder that even your non-vegan friends will love.
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Sauteed chicken breasts packed full with crab, cream cheese and herbs. A family favorite that company will love.
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Tender seasoned shredded pork fill these cheesy burritos that are lightly fried to a golden brown. You can also serve them as soft burritos.
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An easy and quick lamb recipe that’s full of flavor.
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Cajun rainbow carrot fries tossed in olive oil and a touch of coconut sugar are a colorful appetizer or an accompaniment to sandwiches.