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A grilled bread salad recipe that takes the flavors of eggplant Parmesan—tomato, mozzarella, basil, and eggplant—and makes a unique panzanella-like dish.
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This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
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This dinnertime toast is savory, sweet and a cinch to make.
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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A zesty overnight French toast. Orange juice and grated orange zest give it a double dose of citrus. Serve with syrup, butter and fresh fruit.
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An easy Brussels sprouts recipe sure to please the toughest vegetable critics in your life.
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cooking.nytimes.com
This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The intoxicating aroma and taste of fresh basil defines this yeast bread that 's punctuated with flavorful sun-dried tomatoes.
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This savory corn bread is made in the traditional Southern style: not too sweet and very dry. Perfect with butter and maple syrup.
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I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.