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Get Chicken-and-Dumpling Soup Recipe from Food Network
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Get Chicken and Bean Puff Pastry Empanadas Recipe from Food Network
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This Thai-inspired dish is based loosely on gai pad grapao (ไก่ผัดกะเพรา, English: chicken with chillies and holy basil), but with the spiciness toned down and...
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Get Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto Recipe from Food Network
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Get Filet Mignon Sandwich with Onions, Camembert, Fried Egg and Chimichurri Recipe from Food Network
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A recipe for a layered pumpkin spice cake using pumpkin purée.
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Get Chicken and Bean Burrito Verde Recipe from Food Network
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John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
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Get Macaroni and Cheese Carbonara Recipe from Food Network