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cooking.nytimes.com
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Bacon-wrapped sausage is filled with cheese, green onions, jalapenos, barbeque sauce, and more bacon to make this decadent smoked bacon bomb.
www.simplyrecipes.com
Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
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This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.
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With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!
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Jalapeno pepper slices are muddled with cucumber syrup and mixed with vodka and lime juice in this refreshing and spicy cocktail.
www.delish.com
A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Get Snails In Hot Sauce Recipe from Food Network
www.chowhound.com
Our favorite way to drink blackberries.
Ingredients: lemon juice, gin
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Get Uniq Fruit Marmalade Recipe from Food Network
Ingredients: lemon, fruits, sugar
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Red pepper flakes give these tasty turkey sandwiches a little zip.