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These lettuce cups are a fun, easy and delicious weeknight recipe. Substitute ground turkey for the pork if desired.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and theyre astoundingly good with country ham. The Gruyère becomes gooey inside the scones and forms crunchy bits after it oozes out during baking.
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Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy.
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Spinach is topped with peppers, mushrooms and steak in this recipe.
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Get Grandpa's Braised Beef Recipe from Food Network
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Get CBLT'S Recipe from Food Network
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This recipe is by Daniel Patterson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Victory is Sweet" Potato Salad Recipe from Food Network
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This is a delicious way to use all the extra tomatoes and basil growing in the garden. Buon appetito!
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Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese.
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This popular Russian salad is a mix of romaine lettuce, tomatoes, cucumber, and onion with a sour cream dressing.