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The Tuck U Inn at Glick Mansion in Atchison, Kansas serves this for breakfast. People just rave about the caramel, candy coating combination on the bacon!
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Tender Brussels sprouts are tossed in a buttery honey Dijon sauce. This recipe can easily be doubled, or even tripled, to serve a crowd.
cooking.nytimes.com
Betty Groff, the home cook turned proprietor of Groff’s Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d’oeuvre at her restaurant, which she started in her family’s 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965
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A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole.
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Horseradish sauce and sweet relish sets these deviled eggs apart from the rest!
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Get Grilled Cubano Sandwich Recipe from Food Network
cooking.nytimes.com
Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings.
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This French green bean salad recipe is tossed in a tangy Dijon mustard dressing and takes less than 30 minutes to prepare.
www.delish.com
You'll never make a sloppy joe without cheese again.
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Get Roast Loin of Pork with Fennel Recipe from Food Network
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Get Anna Maria's Rouladen Recipe from Food Network
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Get Ham, Swiss and Apple Wraps Recipe from Food Network