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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Oats, bananas, peanut butter, and flax meal come together in these lower-carb and higher-protein muffins that are great grab-and-go snacks.
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Get Braised Chuck Roast Recipe from Food Network
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A no-cook version of artichoke dip is quick and easy to prepare with a food processor. Combine a sweet onion, canned artichoke hearts, spinach, and sour cream for a creamy and flavorful dip.
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Breakfast is a welcome treat when it's overnight oats with almond butter, bananas, chocolate, and chia seeds.
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A healthy romesco garlic shrimp with zucchini noodles recipe.
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Lamb chops topped with cracked peppered bacon and sauteed mushrooms. Simple and very filling. Good served with grilled red peppers and green onions.
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Outdoor cooking without the mess! Chicken breasts topped with peppered bacon are sealed together with potatoes, carrots, and onions in individual foil pouches. Perfect for the grill, or even right on the campfire coals.
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Start off your summer grilling season with a platter of these jalapeno poppers, a fun appetizer of bacon-wrapped smoked sausage pockets stuffed with cream cheese and jalapenos.
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Ham and cheese oven omelet is made a little lighter with low-fat ham and reduced-fat provolone cheese.
cooking.nytimes.com
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
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Pauley Perrette’s Bacon Blue Cheese Parsley Biscuits are a delicious twist on the classic buttermilk version, perfect for your holiday table, or with dinner all...