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Breakfast in a bun? Why not! This recipe has all the usual suspects – eggs, sausage, cheese – plus a little spice to kick your morning into high gear.
Breakfast in a bun? Why not! This recipe has all the usual suspects – eggs, sausage, cheese – plus a little spice to kick your morning into high gear.
Ingredients:
hamburger buns, sausage, eggs, olive oil, sriracha sauce, mayonnaise, cheddar cheese, arugula
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Fried or baked, these cheesy, lemony zucchini chips are delicious served with a fresh basil aioli.
Fried or baked, these cheesy, lemony zucchini chips are delicious served with a fresh basil aioli.
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Spinach and tuna salad wraps get a light, fruity flavor from apples and blueberries for a quick and easy summer lunch.
Spinach and tuna salad wraps get a light, fruity flavor from apples and blueberries for a quick and easy summer lunch.
Ingredients:
tuna, mayonnaise, spinach, carrot, apple, mozzarella cheese, blueberries, flour tortillas
www.chowhound.com
This spread is a favorite whenever I take it to a party or make it for my family. No one can ever name all the ingredients but it's really simple to make. It...
This spread is a favorite whenever I take it to a party or make it for my family. No one can ever name all the ingredients but it's really simple to make. It...
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Ireland meets Mexico in a fun, easy alternative to a sandwich -- a corned beef and coleslaw taco, served with a gently spicy yogurt-cilantro sauce. It's a good way to use up any corned beef leftovers after the big day.
Ireland meets Mexico in a fun, easy alternative to a sandwich -- a corned beef and coleslaw taco, served with a gently spicy yogurt-cilantro sauce. It's a good way to use up any corned beef leftovers after the big day.
Ingredients:
yogurt, mayonnaise, lime, cilantro, cayenne pepper, corned beef, flour tortillas, coleslaw
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Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.
Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.
Ingredients:
broccoli florets, water, cheese, mayonnaise, button mushrooms, garlic powder, chicken breasts, paprika
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Have these as appetizers or a light lunch. Using English muffins and canned crab meat. You can store in freezer until ready to use, then cook them. This is also good with Clam Chowder for lunch or dinner. Enjoy!
Have these as appetizers or a light lunch. Using English muffins and canned crab meat. You can store in freezer until ready to use, then cook them. This is also good with Clam Chowder for lunch or dinner. Enjoy!
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Hoagie rolls are stuffed with sliced ham, turkey and Swiss cheese, then grilled in a skillet until the cheese is melted.
Hoagie rolls are stuffed with sliced ham, turkey and Swiss cheese, then grilled in a skillet until the cheese is melted.
Ingredients:
mayonnaise, italian dressing, mustard, deli turkey, ham, swiss cheese, dill pickle, olive oil
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This is a delicious recipe for a focaccia sandwich with roasted eggplant and red bell peppers and sauteed portobella mushrooms. You can substitute your favorite veggies and use any Italian flat bread you choose.
This is a delicious recipe for a focaccia sandwich with roasted eggplant and red bell peppers and sauteed portobella mushrooms. You can substitute your favorite veggies and use any Italian flat bread you choose.
www.allrecipes.com
This delicious, just spicy enough tartar sauce is especially good with fried seafood. The honey really mellows the habanero and makes the tartar perfect.
This delicious, just spicy enough tartar sauce is especially good with fried seafood. The honey really mellows the habanero and makes the tartar perfect.
Ingredients:
corn oil, cloves, habanero peppers, salt, honey, water, heavy cream, dill pickle, mayonnaise
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A healthy, bright salad.
A healthy, bright salad.
Ingredients:
broccoli florets, red onion, raisins, sunflower seeds, yogurt, orange juice, mayonnaise
cooking.nytimes.com
This recipe is by Rena Coyle and takes 5 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Rena Coyle and takes 5 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.