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An old family recipe uses challah bread, onion, carrots, celery, and eggs to make a stuffing for chicken or turkey.
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Boxed cherry cake mix and cherry pie filling are the secrets for this very easy, and very flavorful, cherry almond pound cake.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour, and spicy flavors. Look for the noodles in the Asian section of markets.
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This bread is moist and nutritious.
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For this delicious pie, combine oatmeal, coconut, butter, corn syrup, brown sugar, salt and eggs. After about 45 minutes in the oven, you 'll get a gooey and wonderful pie that tastes like pecans.
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Cinnamon raisin bread is baked in a buttery egg mixture creating a delightful raisin bread French toast casserole the whole family will love. Serve warm with maple syrup.
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Egg drop soup made with chicken broth, udon noodles, and eggs is the perfect pick-me-up when you're not feeling well.
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A Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. Layered with jam or custard, or dusted with confectioners' sugar, this unfussy sponge cake makes for a simple and elegant dessert.
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Get Breakfast Burrito Recipe from Food Network
cooking.nytimes.com
In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.
www.chowhound.com
With hominy and jalapeño.