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This hearty potato, sausage, and sauerkraut casserole will keep you warm on Autumn evenings.
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A country Jewish recipe to be served at Passover.
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Veal with prosciutto and earthy sage.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Blueberry, Apple and Gorgonzola Paninis use fresh Chilean blueberries for little bursts of sweet flavor in a savory sandwich. For more brunch recipes like these...
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Get Ham Georgia with Peach Garnish Recipe from Food Network
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This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a little flour for lightness) Other than that, feel free to experiment with bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped chilies or herbs, grated cheese, mashed or puréed beans or fresh, canned or frozen corn
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Let this traditional New Year's Day meal bring a tasty table full of symbolism to help celebrate progress through pork and sauerkraut.
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Use store-bought wonton wrappers to whip up a batch of these potato and cheese-filled pierogi. Served with an onion and bacon sauce, they make a filling and tasty snack or light supper.
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Tossing crunchy apples, crisp turkey bacon, and Mandarin oranges with honey Dijon dressing makes for a wonderfully refreshing salad!
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Ooooooh, is this sandwich a tasty way to use-up some of the leftover turkey and dressing.
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Get Santa Fe Burger Recipe from Food Network