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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Brunch party bread pudding casserole! With cream cheese, maple syrup, and loaded with juicy blueberries.
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Get Bratwurst with Sweet-and-Sour Kraut and Dark Bread Recipe from Food Network
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Instead of flipping French toast two pieces at a time, try this overnight French toast casserole--prepare it at night and just wake up and pop it in the oven in the morning.
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Get Roasted Tomato Bruschetta Recipe from Food Network
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Serve this cheesy mushroom bread as an appetizer or with soup or salad for lunch.
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Make this the night before and enjoy brunch with your kids rather than catering to them! Also great for taking places because the syrup is built-in.
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A favorite of all. Almost a meal in itself, and oh so flavorful! The blend of Parmesan, mozzarella and Cheddar melts to perfection, creating a filling, delicious treat.
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Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch. Marinate the tomatoes ahead of time so all you have to do is grill the bread and assemble the salad to serve.
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Grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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Get "Grown Up" Grilled Cheese Sandwich Recipe from Food Network