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Nothing's more comforting than grilled cheese and tomato soup. This is a gussied-up version, with grilled Brie cheese sandwiches and spiced tomato bisque with basil. As the soup soaks into the sandwich, break into pieces with your spoon and ladle up with the soup.
cooking.nytimes.com
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time Here I’ve paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try something different on the grill today. Follow this recipe to make Spicy Shrimp on the grill in no time.
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
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Great appetizers for sporting events, these deep-fried alligator pieces are exotic, but they taste like chicken. You can get frozen alligator meat online. Try them with the optional dipping sauce.
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
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Get Chicken and Pineapple Skewers Recipe from Food Network
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A recipe for a mild pepper cheese dip with herbs
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This simple pineapple and raisin sauce for your baked ham will be just as good the next day on a ham sandwich.
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Classic Southern deviled eggs with the addition of SPAM® with Bacon for extra deliciousness!