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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.
www.simplyrecipes.com
A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar. Perfect for a holiday dessert!
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The best egg foo young I have ever had. Hope you enjoy it too! To serve, place the egg patty over steamed rice and serve with the sauce on top.
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An egg yolk/garlic marinade tenderizes these chicken breasts before they are dipped in a seasoned crumb mixture and baked.
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A carton of refrigerated egg whites plus some onion, green pepper, and mushrooms makes a fast, protein-packed breakfast that you can cook in the microwave.
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Egg, Cheddar cheese, tomato, and lettuce are seasoned with Cajun seasoning in this Cajun fried egg sandwich recipe.
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Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.
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Lemon Whippersnappers, lemon crinkles, same thing! This is a formed (ball) cookie rolled in powdered sugar, like chocolate crinkle cookies, only flavored with lemon.
www.delish.com
Put that cranberry sauce to good use.
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The dry ingredients are mixed together and cut into the shortening. The wet ingredients are mixed together and incorporated into the flour-shortening crumble. The pastry rolls out easily, bakes up perfectly, and makes three pastry shells.
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This muffin recipe uses stevia sugar substitute, skim milk, and reduced-calorie margarine to help make a healthier apple muffin.