Search Results (4,233 found)
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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When you asked for a tailgating game day recipe, I immediately thought of pig-skin and that made me think of ham and a little gem of a sandwich in my recipe box...
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Tangy, creamy, and spicy, this buffalo chicken dip is made healthier by using reduced-fat dairy ingredients. Try serving with celery sticks and multi-grain crackers, for an even tastier treat.
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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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Browned round steak is tossed in a slow cooker with vegetables, seasonings, and tomato juice and cooked until the meat is tender.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Turkey Bolognese Recipe from Food Network
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Get Vegan Sunflower Seed Tuna Salad Recipe from Food Network
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and turkey flavored with a little molasses,Worcestershire sauce, parsley, and vegetables.
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Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.