Search Results (12,309 found)
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Get Hot Dogs a la Rose Recipe from Food Network
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A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazelnuts.
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An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
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I have seen many, many threads about the history of the coney island sauce for hot dogs that originated in the Detroit area and are served as "Michigans" in New...
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon-cinnamon syrup turns this fruit salad into a refreshing dessert.
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Directions are included for corning the beef brisket (a 7-day process). The brisket is then simmered until tender, and vegetables are added toward the end of the cooking time. Serves 14 to 18.
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I love making these bars, they are so tasty and especially good for picnics and potlucks because they travel very well. I make a lot of cookies and bars for bake...
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This breakfast nachos recipe is mounded with cheesy scrambled eggs, tortilla chips, pinto beans, and salsa.
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A smart update for popcorn balls: chipotle-spiked caramel.
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The traditional sweet and yeasty Christmas dessert from Verona.
cooking.nytimes.com
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount Season with additional lemon juice, salt and pepper to taste before serving.