Search Results (10,944 found)
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brats, which are a major food group in Wisconsin, along with cheese, beer and venison, are cooked in the classic electric roaster with apples, onion, and brown sugar.
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Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.
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A mixture of soy sauce, brown sugar, and garlic powder serves as marinade and sauce for these chicken wings.
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Sauteed chicken chunks braised in a sweet, savory whiskey sauce.
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Get Mushroom and Cheddar Pork Sausages Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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We like to use a combination of sweet and hot Italian sausages here for alternating bites of mild and spicy, but dont feel limited by our preferences. Use your own favorite, and grill, broil or even sauté itwhatever seems easiest to you
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Sweet and savory flavors join for a terrific taste sensation when plump sausages are stuffed with prunes and wrapped with bacon, then grilled to juicy perfection.
Ingredients: bratwurst, prunes, bacon
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Chicken is baked in a creamy sauce and topped with crunchy cornflakes cereal for a quick and easy weeknight dinner.
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A whole roasted chicken stuffed with lime, onion, bay leaf, and rosemary is basted with a sweet and sour pomegranate reduction.