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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.
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Chicken thighs are marinated in lime, ginger, and mayonnaise, skewered, and grilled to perfection. Combine with homemade peanut sauce for dipping.
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This works great with chicken and shrimp. The spicy earthy tones of the marinade work perfectly with the sweetness of the grilled pineapple chunks.
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These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
www.delish.com
This comforting chicken casserole needs to be in your dinner rotation.
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Paprika-seasoned chicken cooked with sweet potatoes and cauliflower 'rice' is a filling, paleo-friendly meal you can prepare for quick weeknight meals.
www.simplyrecipes.com
Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food.
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This very easy recipe for authentic Thai chicken with fresh basil only takes about 25 minutes to make, perfect for a weeknight dinner for 2.
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Get Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine Recipe from Food Network
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Sweet grape tomatoes, peppery arugula, and creamy goat cheese get tossed with spicy chicken sausage, pasta, and cannellini beans for a flavor packed treat.
cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
www.simplyrecipes.com
Skinless, boneless chicken breasts, pounded thin, wrapped around an arugula and goat cheese stuffing and roasted.