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In the North of Ireland, locals treat themselves to this enormous breakfast on the weekends. The fried breads make it unique. Soda bread and potato farls are cooked in reserved bacon fat making them golden and crispy. Served alongside Irish bacon, sausage, black pudding, tomato and egg - you won't need to eat again for the rest of the day!
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Pork cutlets are pounded thin, breaded, and fried, then topped with a sour cream-mushroom gravy.
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If your in the mood for turnip your in the mood for fluffy-cheesy turnip. You can also substitute the turnips with parsnips or rutabaga.
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Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.
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Get Beef with Chestnuts, Pears and Almonds Recipe from Food Network
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These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish.
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
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Get Meatball Truffle Burger Recipe from Food Network
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This recipe for sour starter is original and can not be found in any book. Follow the recipe step by step and allow yourself to make this unique recipe to a tasty end.
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Enjoy this traditional pizza with a thin crust.
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This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.