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This version of the classic recipe is made with little more than bacon and eggs.
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Greek yogurt adds creaminess to these poppy seed muffins that are perfectly moist and delicious.
cooking.nytimes.com
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap The bacon must be cooked before they are assembled, but that’s the only other bit of prep work Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.
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Get Broccoli and Bow Ties Recipe from Food Network
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Get Grilled Cheese Sandwich with Red Onion Jam Recipe from Food Network
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Get Five Spice Sea Scallop with Seared Foie Gras served on Parsnip Puree finished with a Port Wine Fig Sauce Recipe from Food Network
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Oaty cookies with three flavors of chips and pecans.
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This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.
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These big oatmeal breakfast cookies have the flavors of maple syrup and bacon.