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This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
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Try Chef John's recipe for braised short ribs with porcini and tomatoes for a triumph of flavor and taste!
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Sweet tender carrots tossed in a fresh ginger, cinnamon, and garlic dressing--best made the day before you need it to allow the flavors to blend.
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This African twist on a southern favorite has collard greens slowly simmered with peanut butter and flounder fillets.
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Use more fresh corn if the ears are small. Canned white corn, drained, may be used as a substitute for fresh corn. When placing the beignet batter into the oil, a 1 or 2 ounce ice cream scoop may be helpful!
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Picnic pork roast is marinated overnight with beer, mustard, and honey, then slow cooked until tender for a delicious dinner that's well worth the wait.
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These crispy fried crab cakes are packed with sweet tender crabmeat. Enjoy with lemon wedges or tartar sauce.
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This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
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Get Corn with Aleppo Pepper and Lime Zest Recipe from Food Network
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American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
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Get Asparagus Fettuccine Carbonara Recipe from Food Network
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Get Salmon Cakes Recipe from Food Network