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This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!
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Why is it called Two-Day Chicken? Because it's two dishes in one. The first night is a succulent chicken in a mushroom and onion sauce, while leftovers (if there...
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Cream cheese is melted and seasoned with paprika and hot sauce, made creamy with beer and served hot or cold.
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Get "French" Dressing and Iceberg Lettuce Chopped Salad Recipe from Food Network
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Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.
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This homemade salad dressing gets a hint of creaminess from the addition of tahini.
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An easy teriyaki marinade for baked chicken wings gets its sweet tropical tang from pineapple juice.
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This dip gives you the flavor of hot chicken wings dipped in ranch dressing, but covered with cheese! Serve this with your favorite snack chips or crackers.
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Serve this creamy and cheesy sauce over toasted bread or English muffins for a traditional Welsh meal that can be made fairly quickly.
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Fresh cilantro and hot sauce add zing to this twist on classic coleslaw.