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The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
cooking.nytimes.com
Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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This recipe for fried rice with chicken replaces the rice with shredded cauliflower for a grain-free version of the traditional recipe.
cooking.nytimes.com
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
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A classic recipe for baked beans with smoky bacon and molasses.
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This potato, bacon and onion salad actually tastes better the second day when it's reheated.
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Get Black Bean Soup Recipe from Food Network
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In this recipe, pork chops stuffed with bacon and onion are slathered in a creamy balsamic sauce made with sour cream, garlic, and butter.
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Five ingredients - canned green beans, bacon, sugar, salt and pepper - create this quick and easy side dish.
Ingredients: bacon, green beans, sugar
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Golden brown brioche French toast is stuffed with a deviled egg filling in this brunch dish sprinkled with maple bacon for extra oomph.
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This egg and bacon pizza is simple but satisfying, fit for breakfast, lunch, or dinner. Sous vide eggs have perfect oozing yolks, but you can always make them...
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How to wow holiday dinner guests? Stuffing a pork loin with more bacon.