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The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
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Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
cooking.nytimes.com
Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
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Garlic paste, lemon juice, and bacon provide a lot of flavor for this Swiss Chard side dish.
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Get Fennel and Cabbage Slaw Recipe from Food Network
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Get Perfect Pinto Beans Recipe from Food Network
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spinach, artichoke hearts, crumbled bacon, and Parmesan flavor this crowd-pleasing dip.
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Get Ultimate Grilled Cheese Recipe from Food Network
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Pineapple cubes and water chestnuts are wrapped in bacon, brushed with sesame-ginger dressing, and baked into a quick and easy rumaki appetizer.
Ingredients: thick bacon, fat, green onion
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Kidney beans, baked beans and butter beans are combined with ground beef, bacon and onion in this hearty dish. You can also put the ingredients into a slow cooker and cook for about 8 hours on low.