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This is the cabbage version of the classic Portuguese sausage and potato soup. Slices of Portuguese chourico sausage are simmered together with garlic, onions, cabbage, and smoked paprika in a thick and creamy soup.
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This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Stack up all the components of an antipasto platter for a sandwich that's molto bene.
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Baby red potatoes are stuffed with cheese, wrapped in bacon, and baked in this decadent potato bomb appetizer that is perfect for parties.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and topped with a brown-sugar glaze.
Ingredients: bacon, sausages, brown sugar
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Serve with a hunk of Texas-sized cornbread.
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Wonderful Mexican beans to serve as a side dish with your meal.
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This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.
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Cornmeal adds texture and flavor to the mini pancakes known as blini, topped traditionally with creme fraiche and caviar, plus smoked salmon and fresh herbs for...
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Get Classic Glazed Ham Recipe from Food Network
Ingredients: smoked ham, cloves