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Russet potatoes are fried in bacon grease with onions and garlic pepper.
Russet potatoes are fried in bacon grease with onions and garlic pepper.
www.chowhound.com
Eggs topped with cheddar cheese and bacon are like breakfast in a bite.
Eggs topped with cheddar cheese and bacon are like breakfast in a bite.
www.allrecipes.com
Bacon and dates add a sweet and savory component to this delightful chicken salad recipe.
Bacon and dates add a sweet and savory component to this delightful chicken salad recipe.
www.foodnetwork.com
Get Bacon Wrapped Scallops with Spicy Mayo Recipe from Food Network
Get Bacon Wrapped Scallops with Spicy Mayo Recipe from Food Network
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Get Creamy Lobster Linguine Recipe from Food Network
Get Creamy Lobster Linguine Recipe from Food Network
Ingredients:
olive oil, bacon, shallots, cloves, red pepper flakes, salt, tomato puree, cream, linguine, parmesan, baby arugula, basil leaves, tarragon, peas, lobsters
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Get Jam and Bread Pudding Recipe from Food Network
Get Jam and Bread Pudding Recipe from Food Network
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Ham, beans and rice are featured in this hearty soup with tomatoes.
Ham, beans and rice are featured in this hearty soup with tomatoes.
Ingredients:
olive oil, bacon, ham, celery, onion, carrots, cloves, tomatoes, chicken broth, cranberry beans, white beans, parsley
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Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!
Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!
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Get Crispy Brussels Sprouts Recipe from Food Network
Get Crispy Brussels Sprouts Recipe from Food Network
www.delish.com
For breakfast on the go!
For breakfast on the go!
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top