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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
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Get Ultimate Grilled Cheese Recipe from Food Network
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Stew meat slow cooked with bacon and onion in a savory sauce of brown sugar, vinegar, mustard, ketchup and spices.
cooking.nytimes.com
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make One affordable panini press, and you're on the fast track to the perfect party food.
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This fast and easy version of the dish calls for mustard and mayonnaise along with the usual mushrooms and sour cream.
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This German-style potato salad is mayonnaise-free and served warm in a dressing made with cider vinegar and dry mustard.
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A red wine and fresh rosemary sauce compliments a perfectly pan-seared t-bone in this romantic dinner for two.
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Mango and tarragon conspire to make this chicken salad unusually delicious.
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Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
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Baby back ribs are basted with a sweet and pungent sauce made from maple syrup, brown sugar, Worcestershire, mustard, ketchup and vinegar.
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This popular appetizer features oven-baked chicken wings smothered with a traditional, home-made sauce of ketchup, Worcestershire, brown sugar and mustard.