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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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A classic Japanese chicken curry recipe with sweet potatoes.
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Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
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Get Roasted Tomato Salsa (Salsa Asada) Recipe from Food Network
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Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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Rotini shaped pasta is used in this chicken noodle soup with celery, carrots and an abundance of chicken meat.
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Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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Get Sirloin With Teriyaki Broth Recipe from Food Network