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If you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling from the first mustard-smeared bite to the last.
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The perfect accompaniment for a Gibson martini.
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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.
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Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
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Get Queso Fundido with Chorizo Recipe from Food Network
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Spicy sausage, spinach, and mushrooms are sauteed in butter, mixed with ricotta cheese, and served over fettuccine in this recipe.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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This recipe uses only half of what 's in your spice cabinet: chili powder, mustard powder and garlic powder are mixed up with paprika, oregano and brown sugar. It smells wonderful and adds such a great flavor to grilled meat.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kielbasa, onion, jalapeno jelly, and mustard combine to make a wonderful appetizer for your next party.
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Get Sauerkraut Recipe from Food Network
Ingredients: cabbage, carrots, salt, mustard seed