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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
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Spicy chorizo sausage and lean ground turkey team up in these tasty burgers topped with pepperjack cheese, lettuce, and a dash of lime.
cooking.nytimes.com
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Try this delicious recipe for Boston cream donuts: basic yeast donuts filled with vanilla custard and glazed with chocolate glaze.
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
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This great cereal mix is another version of the favorite crispy cereal party mix that everyone loves!
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This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.
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It’s our take on the salad served at Monk’s Café of Seinfeld fame: big lettuce, big carrots, but our tomatoes are not quite like volleyballs.