Search Results (10,606 found)
www.chowhound.com
This recipe is based on a love of Abbey Ale and what pairs well-beef and barbeque!
This recipe is based on a love of Abbey Ale and what pairs well-beef and barbeque!
www.allrecipes.com
Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.
Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.
www.allrecipes.com
These lemon-roasted chicken legs coated in olive oil and a basil-oregano seasoning blend have a crispy skin and juicy meat with every bite.
These lemon-roasted chicken legs coated in olive oil and a basil-oregano seasoning blend have a crispy skin and juicy meat with every bite.
cooking.nytimes.com
This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme You can serve it for brunch, pancake style Or try it as an hors d’oeuvre
This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme You can serve it for brunch, pancake style Or try it as an hors d’oeuvre
www.foodnetwork.com
Get Country Hashed Browns Recipe from Food Network
Get Country Hashed Browns Recipe from Food Network
www.chowhound.com
A breakfast sandwich recipe made with eggs scrambled with basil pesto and topped with crispy pancetta.
A breakfast sandwich recipe made with eggs scrambled with basil pesto and topped with crispy pancetta.
www.allrecipes.com
Tender carrots, potatoes, and kohlrabi, seasoned with marjoram and bathed in milk, bake in a creamy sauce with browned pork chops. You may substitute onion for kohlrabi if it's not available.
Tender carrots, potatoes, and kohlrabi, seasoned with marjoram and bathed in milk, bake in a creamy sauce with browned pork chops. You may substitute onion for kohlrabi if it's not available.
www.allrecipes.com
Chicken breasts are stuffed with blue cheese, bacon and spinach in this dramatic yet easy main dish. This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.
Chicken breasts are stuffed with blue cheese, bacon and spinach in this dramatic yet easy main dish. This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.
www.chowhound.com
Anytime I make up some chicken breasts for whatever my dinner is that night, I always make sure to cook up a few extra so that they can be shredded and used for...
Anytime I make up some chicken breasts for whatever my dinner is that night, I always make sure to cook up a few extra so that they can be shredded and used for...
www.allrecipes.com
Grated potatoes, zucchini, carrot, and onions are baked together in this comforting savory pudding.
Grated potatoes, zucchini, carrot, and onions are baked together in this comforting savory pudding.
www.allrecipes.com
Linguine topped with a hot tomato mushroom sauce and sprinkled with crumbled feta and black olives.
Linguine topped with a hot tomato mushroom sauce and sprinkled with crumbled feta and black olives.
cooking.nytimes.com
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich