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Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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Get Pot Roast with Vegetables Recipe from Food Network
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Get Cherry Coconut Scuffins Recipe from Food Network
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Green bean casserole can get lighter with reduced fat, reduced sodium soup, a cracker onion topper, and some slivered almonds for crunch. Serving casseroles is a cinch when your dish is lined with Reynolds Wrap® Pan Lining Paper.
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This recipe for a patty melt sandwich has a thin burger patty covered with melted Swiss cheese, caramelized onions, and griddled slices of rye bread.
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This lasagna, featuring Morningstar Farms® Mushroom Lover's Burgers, is so delicious, you won't even miss Mom's recipe.
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Chunks of chicken cooked in taco seasoning are layered with seasoned yellow rice, corn, black beans, veggies, and cheese for a dinner that's on the table in 30 minutes.
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Get Grilled Skirt Steaks with Hawaiian-Style Teriyaki Glaze and Grilled Broccoli Recipe from Food Network
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Rich, tender ribs complemented by a fresh, slightly bitter salad.
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Get Chicken Soup Recipe from Food Network
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Get Make-it-don't-buy-it Frozen Vegetarian Burritos Recipe from Food Network