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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
cooking.nytimes.com
I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
www.allrecipes.com
This simple recipe is a wonderful addition to your breakfast offerings. Add your own flair by customizing the filling!
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This recipe is a complement to any brunch or dinner. The name says it all--this dish is super cheesy and a little hot.
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Chopped Israeli-style pickles and peas and carrots liven up this mayonnaise-based potato salad.
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White corn, green onions, hard cooked eggs, and a nice creamy dressing. That 's it. Great salad. But, if you use a bit less dressing, and add some leftover chicken or ham, it would make a great stuffing for pita bread.
www.delish.com
The holy trinity: buffalo chicken, cheddar, and ranch.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.
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Get Trick Foods Recipe from Food Network
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Get Matzo Brei Recipe from Food Network
Ingredients: matzo, water, eggs, butter, vegetable oil
www.allrecipes.com
Brighten up your morning with this scramble featuring pepper jack cheese, pan-crisped chorizo, and tortilla strips.