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cooking.nytimes.com
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce
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Plopped into a bowl and surrounded by salad stuff, crunchy saltines are sensational. Just use a dab of mayonnaise so they stay crisp through the last bite.
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Perfect comfort food! Cheesy mac and cheese with sharp cheddar, parmesan, and broccoli.
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Get Stuffed Bell Peppers Recipe from Food Network
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Get Yucatan Style Pork Shoulder Recipe from Food Network
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Lunching at Houston's means one thing for us: The Biltmore Chicken Sandwich.When the Biltmore was taken off our menu (permanently, supposedly), I got the manager...
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A texan friend of mine taught me the basics, and I modified and added some spice of my own. This is a slow process recipe, and prep time runs over a few days...
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Beef short ribs with lots of black pepper, red wine, and fresh herbs is rich, flavorful, and fork tender when braised for hours over low heat.
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Get Beef Stew Recipe from Food Network
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Get Heavenly Hummus Wrap with Homemade Hummus Recipe from Food Network
cooking.nytimes.com
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.