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cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
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Served with a port reduction sauce.
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
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Grilled chicken and a rich, creamy bleu cheese sauce are tossed with pasta.
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Get Roast Duck Recipe from Food Network
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Sour cream and corn flakes team up for a tasty twist on ordinary chicken.
Ingredients: bone, sour cream, cornflakes, butter
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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These puffs are stuffed with a delicious creamy chicken mixture and baked.
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Lightly breaded and pan-fried chicken breasts make a quick and easy main dish any night of the week.