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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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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.
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A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. There's a crumb topping and a very easy-to-make buttery and flaky bottom crust!