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This recipe is by Matt Lee And Ted Lee and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bone, cloves
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A recipe for grilled pork chops rubbed with five-spice and served with fresh plum sauce simmered with garlic, ginger, shallots, honey, and soy sauce.
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Made in a pressure cooker, this Cuban fricassee features fall-off-the-bone-tender chicken thighs and drumsticks. Serve with black beans and rice (frijoles negros and arros blanco).
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
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These are great skewers inspired by Yakitori. I only added the green peppers to give a little different twist.
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Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!
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These Asian-inspired chicken lettuce wraps are great for summer nights, refreshing, and require no cooking!
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Just coat pieces of chicken with an easy honey-mustard glaze and bake.
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Baked turkey bacon-wrapped chicken tenders seasoned with smoked paprika are the perfect balance of smoky and sweet--they taste like they came straight off a barbecue grill.
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This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.
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I made this up b/c I was craving that moist, velvety chicken like some chinese restaurants have. You can season it with anything, really. CAVEAT: The skin...
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This recipe turns Buffalo wings into sliders, by grilling hot sauce–marinated chicken thighs and topping them with a carrot, celery, and blue cheese slaw.