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This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
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This clean and light soup is good for what ails you, with mushroom, bok choy, garlic, lime, and ginger in a subtly-flavored chicken broth.
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Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
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This quick and easy stir fry is great served over white rice.
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Get Baked BBQ Chicken Recipe from Food Network
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I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
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For a quicker, heartier version of classic corn chowder, start with canned cream corn and garnish with tender salmon pieces.
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Cream cheese, chicken broth and milk provide the creamy base for this corn chowder seasoned with cumin, chili powder and picante sauce.
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This is a recipe my Grandma Margie has been making for the past 40 years and it's our favorite pork chop recipe. They're kind of sweet and kind of sour, but absolutely wonderful! You can also substitute 6 ounces of cream cheese for the sour cream if that's what you have on hand, in which case you should bake the dish covered. These chops are great served with rice pilaf, mashed potatoes, or over pasta, with a salad on the side. Enjoy!
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Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup.
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Get Ribbony Shrimp and Pasta Scampi Recipe from Food Network