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Give Thanksgiving stuffing a down-home flavor twist by using rye and pumpernickel bread cubes and season them with bacon, onions, celery, rosemary, thyme and sage, and a splash of good bourbon whisky.
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This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Halibut Seviche with Red Onions, Orange and Cilantro Recipe from Food Network
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Barley lends a nutty taste to this chicken, vegetable and bacon composition.
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Get Creamy Tomato Soup Recipe from Food Network
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With large pieces of shrimp and just enough cream, this bisque is filling enough to be a meal.
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Here we coat the shrimp with a potent mix of fennel seeds, dried oregano, and garlic and onion powders, and flavor the quinoa with a vibrant pistou.
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Blended spinach and beets are the base of this soup with orzo pasta even the kids will love.
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This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
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Get Emeril's Essence Recipe from Food Network
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Chef Ryan Becze pairs homemade sweet-and-spicy tomato jam with salty, sizzling grilled bacon to create this memorable party appetizer.
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Butter and Italian-style spices are blended with Parmesan cheese to make a great spread for warm slices of French bread.