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A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!
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This lean venison bologna works great in sandwiches, or simply served sliced as an hors d'oeuvre.
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Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
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Get ROUND 2 RECIPE: Savory Bread Pudding Bites with Apple Mustard Sauce Recipe from Food Network
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
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Spicy brown mustard, mustard seeds, honey, and raspberry preserves mix it up to make an easy dip for pretzels.
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This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fig Glazed Ham Recipe from Food Network
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
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Get Turkey Burgers With Orange Mustard Glaze Recipe from Food Network
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Tender roasted vegetables served alongside honey-mustard chicken is a quick meal to put together for weeknights or when entertaining guests.