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cooking.nytimes.com
This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
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Crispy salami and pepperoni are layered into hoagie rolls and topped with onions, peppers, and cheese for a hearty and decadent meal.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's Teriyaki Burgers have teriyaki flavors--soy sauce, sake, mirin, hot sauce--right inside the burger so there's no need to serve with messy sauce.
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Get Fried Chicken Sandwiches Recipe from Food Network
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More s'mores please.
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We lived in Wisconsin for a number of years-having a brat recipe is kind of a requirement to get in. This recipe is easily double, tripled...the bigger the party...
Ingredients: yellow onion, buns
cooking.nytimes.com
These plums can also be made in advance (though remember to reheat gently so the fruit doesn't fall apart) and their berried cinnamon-scented syrup drenches the sweet French toast gloriously If you wish, you can remove the cooked plums and let the syrup reduce for a more intense, stickier sauce.
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Try this pastrami sandwich, dubbed the 'Hot Pat,' because of the healthy dose of spicy mustard in the filling and spread on the bread. It's loaded with warm mixture of pastrami, sauerkraut, and cabbage.
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Get Green Chile Cheeseburgers Recipe from Food Network
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Get Croque His Recipe from Food Network
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Get Truffled Brioche Grilled Cheese with Tomato Bisque Recipe from Food Network