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This budget-friendly root vegetable stew uses rutabagas, celery, carrots, and beets with chicken, though you can use whatever meat you fancy.
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This drunken sauce, made by simmering chicken stock, heavy cream, and hard apple cider together until thick, adds rich flavor to any dish.
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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Couscous with Dried Dates Recipe from Food Network
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If your family likes green beans, cheese, and potatoes, they will love this!
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A hearty old-style Italian dish, New York City style, has browned chunks of sausage, potatoes, red and green peppers, and onions baking together with wine and seasonings.
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Get Hash Brown Casserole Recipe from Food Network
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This chicken salad recipe includes grapes, apples, and red onion creating a fruity and savory sandwich filling.
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Kids adore these homemade chicken tenders with honey-mustard!
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A simple sauce of garlic, hot pepper, sherry, wine vinegar and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.