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cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New...
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Bacon, lettuce, tomato, and a mayonnaise-based dressing are stirred into bow-tie pasta for a new spin on the traditional BLT.
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Muffin tins are lined with bread and filled with crumbled bacon, an egg, and a sprinkling of cheese, then baked. Add this bacon, egg, and toast cup recipe to your collection of easy brunch recipes for a crowd.
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With bacon and vegetables in the mix, this egg and hash brown breakfast casserole is a step above the classic.
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Broccoli salad gets a sweet and savory element with the addition of raisins and sunflower seeds that is perfect for picnics.
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Browned pork chops simmer with spicy bacon- and chicken broth-flavored rice in this easy one-pot meal.
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Soak dried black-eyed peas overnight, and then cook them low and slow with bacon, onion, and ham. Serve with cornbread.
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Fresh jalapeno peppers are stuffed with a creamy Cheddar cheese filling, wrapped in bacon, and grilled until the bacon is browned and the peppers are hot. Make them on the side of your grill while you grill your burgers or dogs in the center.
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Get Baked Potatoes with All the Fixins Recipe from Food Network