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cooking.nytimes.com
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
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Instant rice and canned chicken and condensed soup make this an almost instant preparation, one even your kids can make.
Ingredients: rice, chicken, chicken soup
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Here's a great make-ahead side dish that makes a wonderful addition to a buffet, picnic or barbecue. Its subtle flavors will complement just about any main course and are sure to impress your guests!
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Go ahead—toss your takeout menus.
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Very satisfying on a cold winter night. This soup has all the essentials, and it's quite delicious.
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Delicious for breakfast or dessert, this dish tastes like a combination of pumpkin pie and rice pudding with a smooth, custardy texture.
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Like Chipotle without the line!
cooking.nytimes.com
This classic recipe is a great way to upgrade your meal It only takes a few minutes longer to cook as plain rice, with a few added ingredients Pierre Franey served this alongside chicken and seafood in sauce, but feel free to pair it as you wish
Ingredients: butter, onion, rice, water, bay leaf, parsley, thyme
cooking.nytimes.com
This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice.