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cooking.nytimes.com
I’ve been finding all sorts of uses for finely chopped broccoli crowns lately (see my burgers from a couple of weeks ago) I make a broccoli and goat cheese spread for this sandwich I briefly steam the broccoli, chop it finely and mash it with the goat cheese
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Make meal prep extra convenient with these breakfast burritos made of cheesy hash browns, ham, and eggs packed together neatly in a tortilla.
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This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
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This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
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Accompanied by a simple watercress salad, this home-roasted roast beef sandwich is a cut above the rest.
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A great leftover ham recipe that my husband takes all the credit for. It contains leftover ham, pasta, cheese and bread crumbs in a creamy soup base.
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This sweet ham salad is great served on bread as a sandwich or crackers as a snack.
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Serve your dinner guests a honey-glazed ham without the name brand price tag. This corn syrup, honey and butter glaze will do the trick on a spiral-cut ham from the store.
Ingredients: ham, cloves, corn syrup, honey, butter
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Raspberry glaze with a hint of butter is perfect for ham during the holiday season or Easter brunch.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.