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A simple and easily adjusted broiled open face sandwich concoction. You can use beef, ham, turkey, chicken, etc. You can also adjust the veggies. Just make sure the cheese is always on top to pull it together. The combined flavors of the ingredients that I've listed blows my mind every time I make this. Eat with a knife and fork!
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This lean venison bologna works great in sandwiches, or simply served sliced as an hors d'oeuvre.
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Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
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Get ROUND 2 RECIPE: Savory Bread Pudding Bites with Apple Mustard Sauce Recipe from Food Network
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
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Spicy brown mustard, mustard seeds, honey, and raspberry preserves mix it up to make an easy dip for pretzels.
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Rustic loaf bread, cross hatched and stuffed with Monterey Jack cheese, pickled jalapeños and green onions, baked until all melty. Yum!
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Mixed greens, toasted almonds, red onion, and crumbled blue cheese are tossed in a quick, tangy cranberry dressing for an impressive and easy salad!
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A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!
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This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fig Glazed Ham Recipe from Food Network