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Perfect for a quick and easy weeknight meal, this recipe features Gorgonzola, chicken, and spinach baked in a flour tortilla.
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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Smother chicken breasts in buttermilk ranch dressing, followed by Parmesan-oregano bread crumbs, for a quick and easy weeknight meal.
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
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Get Lemon Chicken Breasts Recipe from Food Network
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No need for alarm: the vinegar tenderizes the chicken while imparting an uncommon tang.
Ingredients: bone, garlic salt, cider vinegar
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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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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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Onions are long simmered in beef broth, then thickened with flour and enriched with cream and shredded cheese in this easy soup.
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Get Tomato Soup with Gratineed Grilled Cheese Recipe from Food Network
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This is a two-layered pie baked in a double crust with wonderful results. Canned pie filling is spiced up with cinnamon, nutmeg, and lemon rind. Then a lemony cream cheese layer is spooned over that. The top crust is then popped on and the pie is baked until golden.
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This is a make-ahead, multi-layered pie that is better on the second day than the first. The first layer is a sweet, cooked pineapple filling that is spread onto a prepared pie shell. The second is a whipped, cream cheese filling. Alternate the layers and the pie is ready to pop into the oven to bake. Chill and serve with whipped cream.