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Fresh strawberries and cream bring rich flavor to this baked strawberry French toast that's easily made ahead, chilled overnight, and baked in the morning for brunch or breakfast.
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Crusty slices of rustic bread spread with garlicky mayonnaise make a great foundation for open-faced sandwiches topped with lightly dressed arugula and a fried egg. It's a great quick lunch.
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These delightful appetizers are salty, tangy, and crunchy, and the recipe is easily doubled. Make them for your next party, and serve them with ranch dressing. Your guests are sure to love them.
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A dash of mustard powder and grind of black pepper adds extra kick to a creamy cheese sauce. Stir cooked macaroni into the sauce and bake with a layer of bread crumbs over the top.
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Pita bread rounds are topped with scrambled eggs, crispy bacon, and fresh vegetables in these hearty breakfast pizzas.
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A sweet and sumptuous baked French toast recipe which is prepared the night before and baked in the morning.
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Easy cheese and garlic breadsticks made in a food processor.
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Bring these to your next tailgate and your friends will love you forever.
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Bread cubes, currants, raisins, and pecans are the featured ingredients in this pudding spiced with cinnamon, allspice and cloves.
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Assemble this easy egg, bacon, Cheddar cheese, and asparagus casserole the night before, then bake and serve the next day. It's perfect for Easter morning or anytime you'd like a great make-ahead meal.
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Breaded chicken is served in a pool of Parmesan cream, accented with pimentos and fresh basil.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 1 hour, plus 3 hours' to 3 days' marinating. Tell us what you think of it at The New York Times - Dining - Food.