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Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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Perfect for kids with lots of allergies, these egg-free, nut-free, dairy-free, and gluten-free muffins are studded with carrots and raisins.
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These soufflés collapse gracefully in their molds, so there's no need to rush them to the table; they are more like a light cake than a fragile whipped-egg-white confection.
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A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Ingredients: egg, milk, cornmeal, flour, olive oil, tomatoes
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Get Jalapeno-Cornmeal Pancakes Recipe from Food Network
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Crisp layers of hazelnut dacquoise are sandwiched with whipped cream and decorated with chocolate.
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This recipe for challah makes 2 big loaves or 4 regular-sized ones. It gets a single rise, and uses an easy 3-strand braid. The tops get a shiny egg wash and a generous sprinkling of sesame seeds before baking.
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Take mozzarella string cheese, breadcrumbs, and some toothpicks, and you've got the easiest after-school snack in under 10 minutes.
Ingredients: fat, egg, bread crumbs
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These moist bran muffins are sweetened with molasses and filled with raisins.
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This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey.
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These crepe-like rolled pancakes, dusted with cinnamon sugar and served with orange segments, are a colorful variation on a South African dessert favorite.
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This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also be used as a pie filling.