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Shredded veggies and lunch meat are packed ahead of time so your kids can assemble the pita pocket by themselves. No more soggy bread!
cooking.nytimes.com
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil It’s no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
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Make luscious, creamy shrimp and grits for two with this quick Cajun-inspired recipe. It's perfect for a romantic breakfast.
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French toast slices are filled with bacon, turkey, ham, and provolone cheese in this mashup version of Monte Cristo sandwich.
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Believe it or not the secret to many bean dishes is lard. Red beans are simmered, slowly, with ham hock. Then the beans and meat are processed in a food processor with spices and lard. The beans are reheated and served over rice.
cooking.nytimes.com
Not all asparagus dishes are delicate and subtle Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.
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Get Asian Slaw Recipe from Food Network
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Ham, cheese, and a fried egg are sandwiched between two buttermilk pancakes and covered with syrup. A great way to use up leftover pancakes!
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Get Suzie Q's Pinquito Beans Recipe from Food Network
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Hard cooked eggs are topped with a ham and cream cheese mixture and seasoned bread crumbs, then baked.
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Get Game Day Guacamole Recipe from Food Network