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Get Hot Dogs a la Rose Recipe from Food Network
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This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This breakfast nachos recipe is mounded with cheesy scrambled eggs, tortilla chips, pinto beans, and salsa.
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Directions are included for corning the beef brisket (a 7-day process). The brisket is then simmered until tender, and vegetables are added toward the end of the cooking time. Serves 14 to 18.
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I love making these bars, they are so tasty and especially good for picnics and potlucks because they travel very well. I make a lot of cookies and bars for bake...
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Lemon-cinnamon syrup turns this fruit salad into a refreshing dessert.
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The traditional sweet and yeasty Christmas dessert from Verona.
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A smart update for popcorn balls: chipotle-spiked caramel.
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This makes a whopping salad, but once you start eating it, you'll wish you'd made more. Lots of crunchy and delicious ingredients like water chestnuts, peas, chopped tomato, and crumbled bacon are topped with a homemade dressing.
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An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
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I have seen many, many threads about the history of the coney island sauce for hot dogs that originated in the Detroit area and are served as "Michigans" in New...
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A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazelnuts.