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cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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This simple chicken dinner comes together using one single pan—score!
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Get Cauliflower Spaghetti Alfredo with Shrimp Recipe from Food Network
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Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.
cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a recipe that I have adapted to my taste. It is wonderful with homemade soup, a meal or by itself. I have never met anyone who did not love it. It is...
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A fruity salsa of pineapple, jalapeño and mango nectar is the perfect base for salty chunks of cooked canned ham seasoned with Grill Mates® Baja Citrus Marinade.
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A fresh summertime salad of garden cucumbers, tomatoes, and sweet onion is flavored generously with parsley and fresh mint. The dressing is just olive oil and lemon juice.
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Make quick chicken soup in the pressure cooker! This classic recipe is made with whole chicken (or chicken pieces), carrots, onions, and celery, and it's ready in 60 minutes. Just add noodles for chicken noodle soup!
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So easy but so delicious.
cooking.nytimes.com
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce And while the traditional versions of the Mediterranean soups are made with white bread, there’s no reason not to use whole-grain breads in these recipes I don’t recommend sourdough, however, because the flavor is too strong