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Meatball subs in soggy, falling-apart buns are just the worst. If you toast the Tailgaters Brat Buns, the heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.
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Great at Halloween time! I always bring these ghoulish treats to class parties.
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So I came up with this upscale grilled cheese: stinky Taleggio, crisp apples, smoky bacon, spicy Dijon, and some crunchy bread sliced not too thick, but fat with flavor.
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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Hot cocoa that freezes your taste buds! A terrific snack for hot days, with a wintry twist. Ice cream is blended with instant cocoa mix, milk and crushed chocolate cookies.
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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
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This down home meatloaf mixture includes beef, eggs, dry bread crumbs, ketchup and dry onion soup mix - all topped with bacon and tomato sauce and baked into the loaf that it is.
cooking.nytimes.com
Unsalted butter, a thick slice of really good white or whole wheat country bread, and a sunflower-yellow, pastured egg is all you need for this utterly perfect meal.
Ingredients: country bread, egg, butter
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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
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Egg casserole is a delicious dish and is super quick and easy to make; your family will be thrilled and so will you!
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This is it! I've been through many recipes to come up with this one. Great for BBQ beef sandwiches. If you prefer plain rolls, omit onion ingredients.