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Eggs topped with cheddar cheese and bacon are like breakfast in a bite.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cinnamon-raisin bread griddled with mild fresh cheese and sliced bananas.
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Get Cheese Grits Recipe from Food Network
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Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
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Get B'stella with Squab Recipe from Food Network
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Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
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Any flavor of jam can be used in these festive holiday sandwich cookies.
cooking.nytimes.com
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic Even at $30 a pound, $7 or $8 seems well worth the price.
Ingredients: peas, butter, morels, pasta, parmesan
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For a decadent dessert try contestant Mikey Torres's baklava recipe.
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Put a new spin on popcorn by adding cheesy, crunchy snack foods for the ultimate party mix when entertaining.
Ingredients: popcorn, pretzels, bacon bits, salt