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Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
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Famous Pittsburgh-style chipped ham sandwiches are flavored with bacon, sweet pickles, and barbecue sauce, and baked until hot. Beloved throughout Pennsylvania and parts of West Virginia, they're perfect for watching football.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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I have probably given this recipe to over 100 people. That is not an exaggeration. This soup is really that good! For those of you living in the United States...
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Get Carrot, Sweet Potato and Squash Soup Recipe from Food Network
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Salted sunflower seed kernels add flavor and crunch to an easy and colorful coleslaw. Flavor is best when the slaw chills overnight.
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Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
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Try these Chicago-style dogs for a twist on the classic hot dog.
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Use the spatchcocking technique in this recipe to get juicy roasted chicken with crispy skin served over caramelized potatoes and onions.
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Tomatoes, green onion, and Cheddar cheese make this protein-packed tofu scramble a tasty breakfast. You're family won't miss the eggs!
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Stock Recipe from Food Network