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cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Get Turkey Breast with Oyster Stuffing Recipe from Food Network
www.delish.com
Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.
www.allrecipes.com
Bacon is baked in a Panasonic CIO and stuffed into pita bread with eggs, sausage, and tzatziki sauce to make this Greek-inspired breakfast.
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Get Warm Almond Crusted Manchego Cheese with Hot Garlic Vinaigrette and Slivered Almonds Recipe from Food Network
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Get Ham and Cheese Breakfast Casserole Recipe from Food Network
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Get Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant Recipe from Food Network
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Get Ron's Braided Challah Recipe from Food Network
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Get Mediterranean Tuna Salad Recipe from Food Network
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Get Perfect Soft and Moist Meat Loaf Recipe from Food Network
cooking.nytimes.com
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth
www.chowhound.com
Recipe courtesy of Jeff O'Neill From the show Oprah's Top Picks for Summer Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald...