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cooking.nytimes.com
This meal in a bowl is pure midwinter comfort Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be
Ingredients: eggs, chicken stock, white rice
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This is one fantastic sandwich with turkey, ham, and roast beef, covered with Swiss and Muenster cheese and broiled in the oven until bubbly. Put this one out for your next poker party or game night!
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Try this French toast recipe for a special holiday twist on a breakfast classic.
Ingredients: milk, egg, cinnamon, panettone, butter
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A yummy mix of veggies and eggs, topped with cheese and hot sauce. You may also use Indian curry spice or garam masala instead of cayenne and omit the cheese if you like.
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network
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"Roll-and-cut" sugar cookies are made by flattening dough with a rolling pin, then cutting out shapes. The dough recipe here is ideal: durable enough to withstand rol
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce Recipe from Food Network
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Get Chicken Cherry Baguette Burgers - Semi-Homemaker Recipe Recipe from Food Network
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Chuck roast is slow-cooked with Italian salad dressing mix and pickled peppers until it is tender enough to shred with a fork.
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Give your biscuits an Easter-themed upgrade!
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Get Italian Egg Bread Bowl Recipe from Food Network