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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted cipollini onions in a sweet-and-sour sauce laced with plump raisins and crisp bacon bits.
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This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.
cooking.nytimes.com
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.
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This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa.
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Get Blue Cheese Buffalo Pork "Wings" Recipe from Food Network
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Get Clam Chowder Recipe from Food Network
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Get Old Fashioned Recipe from Food Network
Ingredients: sugar, orange, whiskey, cherry
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A quick spell under the broiler melts cheddar cheese and mayonnaise over crunchy bits of onion and bacon.