Search Results (10,834 found)
www.foodnetwork.com
Get Slow-Cooker Smoked Chicken and Shrimp Gumbo Recipe from Food Network
www.allrecipes.com
This chicken thigh recipe brings the flavors of Mexico and the Philippines together in one delicious dish.
www.foodnetwork.com
Get Honey Mustard and Red Onion Barbecued Chicken Recipe from Food Network
www.chowhound.com
The researching of this recipe was inspired by the upcoming Nice Gourd Festival.
www.allrecipes.com
Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
www.chowhound.com
This was a staple in my home when I was growing up. It's delicious, satisfying and it's really easy to make! Just put everything in and cook!
cooking.nytimes.com
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch
cooking.nytimes.com
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
www.foodnetwork.com
Get Chicken and Sausage Gumbo Recipe from Food Network
www.allrecipes.com
This one-pot dinner practically cooks itself with just a bit of stirring on your part. All you do is brown the sausage and add the chicken, tomato sauce, and the rest of the ingredients, and cook until done.
cooking.nytimes.com
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch