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Spice up your traditional fried wonton with chipotle hot sauce, jalapenos, bacon, and more cheese to make this addictive party appetizer.
cooking.nytimes.com
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
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Get Disco Tots Recipe from Food Network
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Get Au-Some Burgers Recipe from Food Network
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A layered casserole made with ground turkey, ricotta and flour tortillas.
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This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks.
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Get Braised Pot Roast with Vegetables Recipe from Food Network
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A mixture of cole slaw, green onions and broccoli combined with a dry mixture and a delicious dressing to create a wonderful salad that everyone will want the recipe for. Great for family, church, or barbeque gatherings!
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This healthy grain bowl packs in protein, fresh veggies and herby dressing.
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Now all the family members and friends can enjoy delicious gluten-free stuffing this Thanksgiving.
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Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
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A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. Good immediately; even better if chilled for several hours.