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Runzas, also called bierocks, are traditionally yeast rolls with a beef and cabbage stuffing. In this quick and easy version of the classic, a beef and cabbage mixture is served on steamed hamburger buns.
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This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer.
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Onions are caramelized and blended with paprika and rye bread in this delicious sauce. When we were little my Oma would serve this sauce over either pork or beef.
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Here's a delicious and EASY crab dip to serve at your next party! Just mix some lump crab meat with sour cream, mayo, shallots, and seasonings, and it's ready for the party table. Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.
cooking.nytimes.com
This recipe is by Elaine Sciolino. Tell us what you think of it at The New York Times - Dining - Food.
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Bacon, Cheddar cheese, almonds, and green onions are mixed in mayonnaise to be spread on bread and baked for finger-food appetizers.
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Get Potato Skins with Beer Cheese Recipe from Food Network
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Some Sunday mornings are tougher than others; the Beer Bloody Mary is the drink of choice for just those days!
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Dessert sauce flavored with nutmeg, fresh lemon juice and rind.
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Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. The best brunch in the world!
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This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!
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A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.