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Comfort food comes in the form of slow-cooked chicken breasts and thin-sliced potatoes simmered in a creamy, cheesy sauce for hours.
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Rolled oats, apples, cinnamon, and walnuts combine with almond milk and sunflower butter to make these delicious grab-and-go breakfast bars.
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A reduced fat rendition benefits from plenty of vegetables and a gravy derived from low fat soups.
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Sweet and salty honey ham is the star of this quick but satisfying sandwich.
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Slow cooker baby back ribs with bourbon barbecue sauce.
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This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
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These BBQ Pork Shoulder Sandwiches with Mustard Slaw, from chef Thomas Boemer, are just what you should make for your next cookout. The meat is cooked low and...
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Inspired by authentic West African cooking, this delicious stew combines vegetables and peanut butter with a little heat from a medley of spices. Alter the recipe to suit your preferences--it lends itself beautifully to improvisation.
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Get Ham Steak and Frites Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.