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If your kids don't prefer the whole peppers from stuffed-pepper dishes, try this deconstructed casserole version.
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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious BBQ chicken fingers my boyfriend loves. The sauce is right in the breading! Serve with sauce, blue cheese or ranch dressing on side.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Line the inside of bell peppers with bacon and fill with a mixture of rice, ground beef, ketchup, and barbeque sauce for a fun spin on stuffed peppers.
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Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.
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This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.
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Cornstarch or flour can be used to thicken this vegan sauce, which incorporates onion, garlic, sage, soy sauce, and nutritional yeast.
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Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth. A marvelous appetizer.
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Ground chicken mixed with green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor.
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Baked ziti is a favorite dish for many for good reason. Try your hand at the classic pasta dish using this recipe.
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I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.