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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In Strasbourg, the main city of the Alsace region in France, salads of meat or cheese tossed with onion and vinaigrette are popular snack fare. We use both meat and cheese to turn this snack into a meal. Just add some hearty bread.
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Consider this recipe the salad version of the breakfast sandwich fave.
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Warm red potatoes are folded into a creamy Dijon dressing for a tangy salad perfect for any gathering.
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This egg quiche with ham, Cheddar cheese, and Swiss cheese is creamy, simple, and delicious!
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Leftover ham from your holiday meal combine with onion, celery, and seasonings for an easy spread to serve on hearty crackers, rye toast, or in sandwiches.
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Humongous hot sourdough sandwiches, basically whole loaves of sourdough bread stuffed with roast beef, ham, bacon, and lots of melty American cheese, get a dousing of hot gravy in this all-American extravaganza.
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Get Extra-Crunchy Sheet-Pan Mac and Cheese Recipe from Food Network
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This is more than just a ham sandwich - jalapeño-spiked ham salad gets tucked into a freshly baked cheesy, polenta-flecked biscuit.
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Get Mussels with Saffron Mayonnaise Recipe from Food Network
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Sauteed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
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Get Macaroni and Cheese Recipe from Food Network