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Ham and cheese crescents add an easy wow to a weeknight dinner, ready in just 25 minutes.
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Beef brisket, beef broth, and onion soup mix are all you need to make delicious meat for French dip sandwiches.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Tomato-corn salsa is substantial, almost like a salad These light, fresh tacos make a wonderful summer meal.
cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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Eggplant deluxe! Put a little kick in your next eggplant feast.
cooking.nytimes.com
Salmon replaces tuna in this old-fashioned sandwich.
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These fabulous sandwiches feature pork shoulder that is slow cooked in a barbeque sauce made with Campbell's® Condensed French Onion Soup.
www.delish.com
Recipe for Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
www.delish.com
End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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This pungent garlic, basil, and tomato sauce will delight the senses. The goat cheese is the perfect creamy complement to an already delightful dish!
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Get Philly Steak Sandwiches Recipe from Food Network