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Jalapeno poppers stuffed with cream cheese and pistachios are wrapped in bacon for a creamy and nutty appetizer everyone will love.
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Pigeon peas are a favorite in Latin America and the Caribbean, and this tomato-based rice dish is great way to enjoy them!
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Start off your summer grilling season with a platter of these jalapeno poppers, a fun appetizer of bacon-wrapped smoked sausage pockets stuffed with cream cheese and jalapenos.
cooking.nytimes.com
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
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Chef John brings starchy sweet potato and tangy goat cheese together to make these crispy pan dumplings that are fried in a simple bacon butter.
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Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.
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Even people that don't like blue cheese love this wonderful hot dip. It can be served with vegetables, but I find that people like it best with French bread.
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Pauley Perrette’s Bacon Blue Cheese Parsley Biscuits are a delicious twist on the classic buttermilk version, perfect for your holiday table, or with dinner all...
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This salad would also be delicious with Broccolini, which is similar to broccoli but with smaller florets and longer stems.
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Thinly sliced brussels sprouts sauteed with bacon and onions, then tossed with roasted chestnuts, thyme and a little lemon juice.