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This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.
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Get Chunky Chili Recipe from Food Network
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A drizzle of icing takes these over the top.
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Chicken breast cooks in a slow cooker with prepared pizza sauce and green salsa to make a tasty sandwich filling.
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Get Cornflake Christmas Wreaths Recipe from Food Network
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Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents' restaurant. He later opened his own restaurant, The Red Lantern, in Sydney.
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These Hawaiian rolls are layered with ham and Swiss cheese, flavored with lingonberry jam and honey mustard, and then baked until warm and melted.
cooking.nytimes.com
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out
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Get Protein Bars Recipe from Food Network
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Mushroom caps are stuffed with a savory combination of pecans, Cheddar cheese, and green onions in this easy appetizer.
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Get Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce Recipe from Food Network