Search Results (790 found)
cooking.nytimes.com
Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
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This recipe for a patty melt sandwich has a thin burger patty covered with melted Swiss cheese, caramelized onions, and griddled slices of rye bread.
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A classic turkey patty melt recipe, with caramelized onions and Swiss-style cheese on griddle-toasted rye bread.
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"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."
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This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!
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In this easy recipe, the traditional eggnog ingredients of eggs, egg yolks, milk, sugar, cream, and booze are thrown into a blender.
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Bar manager Jennifer Zerboni likes to tinker with the classic mint julep during horse-racing season. She makes this drink with mint simple syrup.
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A decadent and boozy holiday icon.
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Barman Jim Hewes of the historic Round Robin & Scotch Bar puts a festive seasonal twist on the Mint Julep, the bars signature cocktail.
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Get Pumpkin-Pie Parfaits Recipe from Food Network
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This is the Ultimate Holiday Dessert! As a kid I rememeber the smell of mom's sweet potato casserole cooking in the oven, and a house full of friends and family...
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This bread is the perfect accompaniment to a strong cup of coffee. Spread with cream cheese to start the day off right!