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cooking.nytimes.com
Indian pudding was a compromise A mass of cornmeal, milk and molasses, baked for hours, it was born of the Puritans’ nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The cutest eggs we ever did see!
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This French toast is stuffed instead of smothered.
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Get Egg, Ham and Spinach Pizza Recipe from Food Network
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Get Top Secret Chocolate Cookies Recipe from Food Network
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The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leavening's were used other than the...
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It's a complete breakfast, all in single-serving form.
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These fudgy brownies are easy to make and provide a great base for Chocolate Cherry Trifle. (Recipe also on Chow.com). The brownies are also delicious on their...
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Get Cornflake-Crusted French Toast With Bananas Recipe from Food Network
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A recipe for crisp and fluffy savory cheddar waffles you can use for breakfast sandwiches instead of bread, or serve with fried chicken.
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Get Garlic Grits Casserole Recipe from Food Network
Ingredients: grits, water, salt, herb, butter, eggs, milk, cornflakes