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Brighten up your morning with this scramble featuring pepper jack cheese, pan-crisped chorizo, and tortilla strips.
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These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.
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This recipe is by Julia Moskin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mayonnaise, olive oil, eggs, bacon, chives
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Get Grilled Corn, Bacon and Chile Crostini Recipe from Food Network
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There are lots of cream, eggs, coconut, and melted marshmallows in this sinfully rich pie, so don 't be surprised if it disappears quickly. Luckily, this recipe yields two pies!
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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Get Filet Mignon Sandwiches Recipe from Food Network
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This soup has a great blend of beef, vegetables and tomato broth that will fill any eater's stomach to the brim.
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Meaty portobello mushrooms are a hearty addition to chili.
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Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
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A whole roasted chicken recipe made with an Indian-inspired marinade.
cooking.nytimes.com
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.