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Mark Canlis, co-owner of Seattle's Canlis restaurant adds a little whisky to bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.
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This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
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A classic breakfast sandwich recipe from Eggslut in Los Angeles, with soft scrambled eggs, cheddar, caramelized onion, and Sriracha mayo on a brioche bun.
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A flavorful beer glaze coats bratwurst or knockwurst that are served atop a platter of sauerkraut for a German-inspired meal that's perfect with a cold beer.
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Chili's breaking up with cornbread and we aren't mad about it.
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Baked macaroni with a sauce of cheddar and pepper jack cheese and Mexican chorizo.
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This balsamic and garlic-spiked butter sauce is fabulously simple and outrageously delicious.
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This Southern classic made with sharp cheddar cheese, Tabasco, and cream cheese balances tang, sweet, and spice.
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"My grandpa always used to make pimiento cheese for me with sharp cheddar, or even Velveeta," says Katie Lee about the sweet pepper-studded spread, a Southern classic that's also a great dip.
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Figs are simmered with caramelized onion and balsamic vinegar creating a sweet and savory spread perfect as a cracker or baguette topper. Serve with a little blue cheese for something extra.
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This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
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A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.