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cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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In this savory dish mushrooms are baked with bell pepper, garlic, Italian seasoning and parsley.
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Recipe for Penne with Tuna, Plum Tomatoes, and Black Olives, as seen in the October 2009 issue of O, The Oprah Magazine.
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Get Fried Clams and Oysters Recipe from Food Network
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With just Italian dressing and a couple tuna steaks, you can have a quick and easy grilled dinner in under 30 minutes.
Ingredients: tuna steaks, salad dressing
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Make-your-own mini pizzas made with English muffins are a fun meal for birthday parties or afternoon snacks.
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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This cauliflower Tuscan soup is great take on the famous Italian soup zuppa Toscana with cauliflower, kale, navy beans, sausage, and cream.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
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A fast pasta dish flavored with white wine, garlic, and lemon.
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Get "Biscuits and Gravy" - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon Recipe from Food Network