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French toast topped with sweetened cream cheese, strawberries, and blueberries. Start your 4th of July with a red, white, and blue breakfast!
French toast topped with sweetened cream cheese, strawberries, and blueberries. Start your 4th of July with a red, white, and blue breakfast!
Ingredients:
strawberries, blueberries, cream cheese, confectioners sugar, milk, eggs, vanilla, cinnamon, butter, bread
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Get French Onion Soup Recipe from Food Network
Get French Onion Soup Recipe from Food Network
Ingredients:
butter, yellow onions, flour, dry red wine, thyme, bay leaf, lemon juice, beef stock, chicken stock, parmesan, baguette
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Get French Onion Tart Recipe from Food Network
Get French Onion Tart Recipe from Food Network
www.delish.com
Light, lemony, and oh-so simple, this champagne cocktail is a natural predinner drink.
Light, lemony, and oh-so simple, this champagne cocktail is a natural predinner drink.
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For a special holiday breakfast or brunch treat, use eggnog, pumpkin pie spice, and cinnamon to make the custard for French toast. Cook in an electric skillet or on a stovetop griddle, and serve warm with powdered sugar and maple syrup.
For a special holiday breakfast or brunch treat, use eggnog, pumpkin pie spice, and cinnamon to make the custard for French toast. Cook in an electric skillet or on a stovetop griddle, and serve warm with powdered sugar and maple syrup.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Use a star shaped cookie cutter to make these beautiful French toast stars. With their delicate orange flavor, they're sure to be the star of any breakfast table.
Use a star shaped cookie cutter to make these beautiful French toast stars. With their delicate orange flavor, they're sure to be the star of any breakfast table.
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I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a desert.
I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a desert.