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Give lasagna a quick and easy pizza makeover by baking sausage, ricotta, marinara sauce, and mozzarella on flatbreads.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
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Ground flax seeds are whisked into warm water to make an easy, 2-ingredient egg substitute perfect for vegan or egg-free baking.
Ingredients: water, flax seeds
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Using bacon drippings in the skillet brings added flavor to this breakfast classic.
Ingredients: bacon grease, bread, egg
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New spin on soft boiled eggs! My Great great great aunt's recipe.
Ingredients: eggs, saltine crackers, butter
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Once you taste this pie you'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.
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Serve this delicious dipping sauce with Chicken-and-Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.
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Egg noodles and kohlrabi are seasoned only with salt and pepper in this simple Hungarian dish.
Ingredients: egg noodles, margarine, kohlrabi
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This is a moist and tender cake with plenty of orange flavor.
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With honey, whole wheat flour, and nonfat Greek yogurt, these cakey cookies are a great snack between meals.
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Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese.
Ingredients: egg, olive oil, milk, tapioca flour, salt