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cooking.nytimes.com
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water)
www.allrecipes.com
Butternut squash and goat cheese are blended together with Swanson® Chicken Broth in this tangy and slightly sweet warming soup.
cooking.nytimes.com
This recipe is by David Latt and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
These are so good, it's unbe-weave-able.
www.chowhound.com
This waffle sandwich recipe is a take on the BLT sandwich and places bacon, eggs, lettuce, and tomato between savory cheddar waffles.
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Chicken, zucchini, and yellow squash are served over pasta with an Alfredo sauce, and sprinkled with bacon, sun-dried tomatoes, and almonds.
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A whole lot of potatoes are baked then combined with whole milk, bacon bits, sour cream and Cheddar cheese in this thick soup.
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Get Laberspiessli Zuri-Hegel Recipe from Food Network
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Bacon and smoked turkey legs take a classic leek and potato soup into the hearty zone for a warming meal that's perfect on a fall or winter night.
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Feed any crowd this quick and easy wedge salad dip of garlicky sour cream and cream cheese topped with bacon, lettuce, tomato, and chives.
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Sour cream, Cheddar cheese, and green onions are topped with 3 pounds of bacon to make this crowd-pleasing Big Game loaded baked potato dip.