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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!
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This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.
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The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
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These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert.
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This lean venison bologna works great in sandwiches, or simply served sliced as an hors d'oeuvre.
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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The dates provide just the right sweetness to balance the vinegar and curry.
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
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Get Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce Recipe from Food Network
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Get "On a Shoestring" Shoestring Potatoes with Honey Mustard Dressing Recipe from Food Network