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An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store.
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This party dip is made in the slow cooker with breakfast sausage and processed cheese.
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This grits recipe uses breakfast sausage, jalapeno pepper, bell pepper, and Monterey Jack cheese. This is great with any main dish, as a main dish, or for breakfast.
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Sour cream, mayonnaise, imitation crabmeat, and Cheddar cheese are the toppings that create this quick and easy seafood version of nachos.
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One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for a parmesan cheese souffle.
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This bread machine recipe is a good way to use kohlrabi in a new and useful way.
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Get Janette's Favorite Cheesecake Recipe Recipe from Food Network
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.