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cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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This down home meatloaf mixture includes beef, eggs, dry bread crumbs, ketchup and dry onion soup mix - all topped with bacon and tomato sauce and baked into the loaf that it is.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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This creamy, flavorful toast with ricotta, cherry tomatoes, and bacon uses thick-cut crusty bread, and can be eaten for breakfast, or at any time of day.
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Egg casserole is a delicious dish and is super quick and easy to make; your family will be thrilled and so will you!
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Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
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A good bottle of beer and frequent basting keeps this ham juicy and moist.
www.delish.com
The starch-rich pasta boiling water creates a delicious sauce with the cheese, butter and bacon drippings.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Easiest stuffed mushrooms ever, creminis stuffed with herbed Boursin cheese, topped with smoked paprika.
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Chicken Cheddar Shells with shredded chicken, broccoli, white Cheddar and creamy Alfredo sauce, is a simply delicious dish your family will love.
www.chowhound.com
A recipe for collard greens done in the slow cooker and flavored with smoky ham hocks or turkey legs, onions, garlic, chicken broth, and a touch of vinegar.