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In this rendition, pineapple gets a boost from brown sugar, while vinegar and soy sauce team up for the tangy aspect. Green peppers, celery, and water chestnuts join chicken in this easy one-skillet dish.
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This recipe is by Joanna Pruess and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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An easy creamy chicken-mushroom-tomato sauce with some kick from red chile peppers and smoothness from processed cheese.
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This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!
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Parmesan-coated chicken baked in a creamy spinach sauce.
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.
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Vanilla ice cream is turned into a luscious concoction with pumpkin puree, brown sugar, orange juice and spices. This pumpkin-ice cream mixture is then piled into a homemade graham cracker crust and frozen until ready to serve.
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Use canned beans and this quick and easy recipe to make black bean soup with a bit of heat.
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Ready for a 1-pot, quick and easy vegetarian Spanish rice recipe? It's filled with flavor from tomatoes, bouillon, bell pepper, and ancho.
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Get Citrus Salad Recipe from Food Network
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Get Brick Grilled Baby Squid with Tamarind-Mint Dressing Recipe from Food Network