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Grilled and smoked outdoors, this version of beef jerky is made of sliced sirloin or London broil. It must be stored in the refrigerator.
cooking.nytimes.com
This recipe for edamame in the shell, brought to The Times by Mark Bittman in 2012, could not be easier It can be made either on the stovetop or the microwave Ready in minutes, it makes a perfect snack or complement to a dinner of chicken teriyaki with rice.
Ingredients: edamame
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Brie is topped with mixed herbs, garlic, and salami, wrapped in puff pastry and baked to a beautiful golden brown for this awesome special occasion appetizer.
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At last a less-messy way to dig into Frito Pie.
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This is an ideal way to use the leftovers in your fridge. Since most items need to be cooked before going into a frittata anyway, leftovers are the perfect candidates.
Ingredients: eggs, milk, salt, pepper
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Get Cheese Ravioletti in Pink Sauce Recipe from Food Network
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Get Brussels Sprouts in Morilla Cream Recipe from Food Network
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Nothing goes better with a campfire than hot dogs on a stick.
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Get Party in Your Mouth Brat Recipe from Food Network
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This easy trifle consists of yellow cake, white chocolate pudding, cream cheese, bananas, pecans, fudge sauce and cherry pie filling.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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Perfect for Christmas morning.