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Egg and cheese are fried together to form Chef John's new breakfast masterpiece on toast: runny yolk surrounded by a crispy layer of Cheddar.
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This is the BEST I have ever tasted, but not for the fat conscious.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple marinade with soy sauce and lemon pepper seasoning add flavor to these pork chops meant to be grilled.
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These chicken nuggets get their outer crunch from a crushed-pretzel coating. The sweet-hot marinade they're rolled in doubles as a dipping sauce. A great appetizer!
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Some like it hot, and if that's you, try this simple Mexican-inspired recipe for baked chicken thighs with a blazing hot sweet red coating.
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A creamy comfort food dressing made with mayonnaise, sour cream, vinegar, brown sugar and honey.
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Use leftover cooked beef plus a few other things to mix up a tasty sandwich filling to serve on bread or in pita pockets.
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Bring some heat to the dinner table with his recipe for creamy corn made spicy with jalapeno peppers.
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A fun twist on the original, this brittle tastes like a cross between hot cinnamon candies and traditional peanut brittle.
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A zesty hot cherry spiral-cut hot dogs recipe.
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Replace your potato chips with these homemade zucchini chips made with Parmesan cheese and garlic powder for a crispy snack.