Search Results (10,815 found)
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Proof there's nothing cauliflower can't do.
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Warm up a cold night with a satisfyingly creamy bake of chicken or turkey in cream of mushroom soup and American cheese with spaghetti noodles. A sprinkling of chopped parsley and bell peppers adds colorful crunch.
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For a special holiday entree, make a savory mixture of shredded zucchini, matzo farfel, eggs, onion, and garlic. Stuff it under the skin of boneless chicken breasts and bake the breasts to juicy perfection.
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These quick and tasty burritos feature a zesty combination of chicken, bean soup and salsa inside a warmed flour tortilla and are ready to serve in about 20 minutes.
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Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
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Mayonnaise and soup stirred into cooked chicken breast and rice with a little onion/celery saute, then topped with slivered almonds and cereal crumbs. Fantastic casserole. This recipe was catered in for my sister's wedding. Everyone wanted the recipe, it is sooo good!
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Chicken breast strips are marinated in Mexican-inspired flavorings and grilled for a tasty and simple fajita-style meal that can be served with other fajita ingredients, like cooked green bell pepper with white or yellow onions, jalapeno slaw, and homemade salsa.
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Tangy, creamy, and spicy, this buffalo chicken dip is made healthier by using reduced-fat dairy ingredients. Try serving with celery sticks and multi-grain crackers, for an even tastier treat.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!