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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
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This is a very easy recipe for chicken breasts with Thai basil, fresh ginger, chiles, and seasoning. Serve with Jasmine rice.
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Get Honey Mustard and Red Onion Barbecued Chicken Recipe from Food Network
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Get Sticky Glazed Chicken Thighs in Butter Lettuce Recipe from Food Network
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Chicken breast, snow peas, and rice are stir-fried with teriyaki sauce and topped with roasted cashews in this quick and easy weeknight dish.
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Get Skillet Fried Chicken with Black Pepper Gravy Recipe from Food Network
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Beef and cabbage stew with a tomato base is a lower-carb version of traditional beef stew; garnish with sour cream.
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An electric pressure cooker (such as Instant Pot®) makes it easy to get fork-tender beef in this stroganoff recipe served with egg noodles.
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This is a great way to spice up an ordinary hamburger. Not only can this be done on the grill, but pan fried if desired. Too good not to try!!
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Learn how to make a turkey roulade with easy step-by-step instructions and pictures from Food Network Magazine.
Ingredients: turkey, meat, skin, gravy
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A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.