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Chicken thighs and rice are simmered in a lightly spiced tomato broth for this Mexican-inspired dish.
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Great Northern beans star in this white chili with chicken, cumin, and green chile peppers that makes for a hearty meal on a cold night.
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This is soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. A sprinkling of scallions adds a sweet onion-y note.
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In this classic Russian recipe, salmon fillets are baked into individual puff pastry pies with a cabbage, mushroom, and rice pilaf filling. This recipe can also be made "family-style" by using one whole 24-ounce salmon fillet to make one large Koulibiaka.
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This is a hearty potato and egg soup that sticks to your bones and best of all you probably have all the ingredients you need already.
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California blend vegetables and processed cheese blend together in this creamy, cheesy soup.
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Simplify your Buffalo wing game and use an Instant Pot(R) to get impeccable wings that hold together when handled but fall off the bone at first bite.
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this recipe comes from just being tired of plain wings.I wanted something totally different from all the other wings i've ever sampled
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Baby bok choy are simmered in chicken broth with plenty of garlic in this quick, easy veggie side dish.
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Brown rice adds a new twist on traditional Spanish rice dish. Tomatoes with green chilies add an extra spicy kick to this dish.
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This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
cooking.nytimes.com
This recipe is by Patricia Leigh Brown and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.