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cooking.nytimes.com
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert
Ingredients:
butter, banana, bourbon, maple syrup, sugar, baking powder, salt, baking soda, greek yogurt, milk, eggs
www.foodnetwork.com
Get Four-Layer Birthday Cake Recipe from Food Network
Get Four-Layer Birthday Cake Recipe from Food Network
Ingredients:
sugar, vegetable oil, eggs, vanilla, flour, baking soda, salt, buttermilk, butter, confectioners sugar, milk
www.chowhound.com
A rich chocolate pound cake recipe flavored with espresso and dotted with chocolate chips.
A rich chocolate pound cake recipe flavored with espresso and dotted with chocolate chips.
Ingredients:
cake flour, baking powder, cocoa, instant espresso, water, butter, sugar, salt, eggs, vanilla, chocolate chips
www.chowhound.com
An easy recipe for a sour cream–banana quick bread.
An easy recipe for a sour cream–banana quick bread.
Ingredients:
flour, baking powder, plus, baking soda, cinnamon, sugar, eggs, vegetable oil, vanilla, bananas, sour cream
www.foodnetwork.com
Get St. Patrick's Day Spinach Pancakes and Corned Beef Hash Recipe from Food Network
Get St. Patrick's Day Spinach Pancakes and Corned Beef Hash Recipe from Food Network
Ingredients:
milk, egg, spinach, chives, flour, baking powder, cheddar cheese, butter, fried eggs, corned beef
www.delish.com
Morningstar Farms® Veggie Sausage Patties make this breakfast a down-home dish you can feel good about digging into.
Morningstar Farms® Veggie Sausage Patties make this breakfast a down-home dish you can feel good about digging into.
Ingredients:
sausage, eggs, salt, mushrooms, green bell pepper, green onions, vegetable oil, flour tortillas, cheddar cheese
www.foodnetwork.com
Get Birthday Cake Blondies Recipe from Food Network
Get Birthday Cake Blondies Recipe from Food Network
Ingredients:
butter, brown sugar, sugar, vanilla, almond extract, eggs, milk, flour, baking soda, salt, chocolate, nuts
www.foodnetwork.com
Get Strawberry Buttermilk Ice Cream and Waffle Cones Recipe from Food Network
Get Strawberry Buttermilk Ice Cream and Waffle Cones Recipe from Food Network
Ingredients:
strawberries, honey, strawberry, salt, vanilla bean, buttermilk, heavy cream, sugar, eggs, flour, milk, butter, vanilla
www.foodnetwork.com
Get Shrimp Francese Recipe from Food Network
Get Shrimp Francese Recipe from Food Network
Ingredients:
shrimp, eggs, parsley, flour, chicken broth, dry white wine, lemons, cherry tomatoes, butter, baby spinach
www.foodnetwork.com
Get Coconut-Almond French Toast Casserole Recipe from Food Network
Get Coconut-Almond French Toast Casserole Recipe from Food Network
www.foodnetwork.com
Get Caramelized Pineapple Upside-Down Cake Recipe from Food Network
Get Caramelized Pineapple Upside-Down Cake Recipe from Food Network
Ingredients:
brown sugar, butter, pineapple, flour, ginger, salt, sugar, eggs, vanilla, sour cream, vanilla bean
cooking.nytimes.com
I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon I figured if it worked so well in that dish, it could also in a quiche
I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon I figured if it worked so well in that dish, it could also in a quiche