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This springtime riff on deviled eggs has a tangy goat cheese filling and crunchy bits of asparagus.
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This mixture of basil, lemon juice, mustard and garlic adds a wonderful texture and flavor to grilled shrimp. You won 't want to prepare them any other way.
cooking.nytimes.com
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
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A buttery spread of minced onion, green chile pepper, mustard, and poppy seeds goes with ham and cheese in these baked sandwiches.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Eddie Jackson's Flank Steak Recipe from Food Network
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Beef stew meat and onion are seasoned with paprika and brown sugar in this traditional Hungarian dish.
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Swap spuds for cauliflower in this low-carb version of creamy potato salad complete with bacon, hard-boiled eggs, and sweet pickles.
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New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
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These are the best ever. Spicy and cheesy crackers that will just melt in your mouth. Use more or less spice to suit your tastes.
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!