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cooking.nytimes.com
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out
www.delish.com
In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until golden.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Ham and Asparagus Strata! Breakfast casserole with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus
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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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Get Creme Brulee French Toast with Drunken Strawberries Recipe from Food Network
www.allrecipes.com
Challah bread soaked in a cinnamon egg batter is baked atop a layer of syrup for a sweet, upside-down version of French toast casserole perfect for holiday mornings.
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This simple gourmet appetizer combines artichoke, garlic, and lemon to create a savory spread perfectly suited for crispy baguette slices.
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Get Cordelia's Roast Beef Recipe from Food Network
www.chowhound.com
The perfect sauce to slather on shrimp or green beans.
www.allrecipes.com
A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.