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Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Serve with tossed salad, if desired.
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
Ingredients: cloves, good bread, red wine, eggs
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In this recipe, boneless, skinless chicken breasts are coated in crushed cornflakes and baked.
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Get Chili Chicken with Hominy Hash Recipe from Food Network
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
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Chicken and cheese are mixed with rigatoni pasta and broccoli rabe.
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Tomatoes have arrived, and we're stuffing them Italian-style.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Barbecued chicken with a side of bacon cooked right in.
Ingredients: bone, barbecue sauce, bacon
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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.