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By
Chef Rick Lainson
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Recipe for Round Layered Party Sub Sandwich. You can make this recipe up to 2 days ahead of time and keep it stored in your refrigerator, making it perfect picnics or lunch boxes. |
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By
Cheri Sicard
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Recipe for Cobb Sandwich. I came up with recipe so I could make the flavors of a traditional Cobb Salad more portable. It's a delicious picnic meal or anytime lunch. |
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By
Florida Fresh Tomato Committee
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Recipe for Chopped BLT Salad Sandwich. Hard rolls are stuffed with a chopped salad with the classic flavors of bacon, lettuce and fresh tomatoes. Creamy Caesar dressing brings it all together. |
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By
Cheri Sicard
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Recipe for Chicken Breasts Stuffed with Goat Cheese and Scallions. Chicken breasts are filled with cream and goat cheeses and wrapped with bacon for an elegant entrée. |
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By
Chef Susan Goss
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Recipe for Zinfandel Restaurant Barbecued Ribs. Chef Susan Goss specializes in authentic American cuisine at this Chicago eatery. |
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By
National Pork Council
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Recipe for Thai Pork Burritos. This exotic, Thai style recipe is quick and easy to fix. |
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By
Mushroom Council
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Recipe for Tex-Mex Pork and Mushroom Skillet. Here's a quick to fix recipe that does double duty as you can use the leftover to make a delicious chili. |
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By
Mushroom Council
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Recipe for Pork and Mushroom Chili. This double duty recipe saves time by using leftover from our Pork and Mushroom Skillet dinner to make this quick and easy chili. |
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By
National Pork Council
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Recipe for Tacos con Puerco. This Mexican style recipe makes a quick-fix supper that kids and adults alike are sure to love. |
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By
National Pork Council
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Recipe for Sweet and Spicy Pork Tenderloin. Honey and herbs highlight this pork tenderloin recipe that takes just 15 minutes to prepare. |
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