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Turkey, celery, onion, and herbs in a creamy sauce.
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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In southern Italy this dish has the evocative name Uova al Purgatorio When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
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Get Pavlova Easter Eggs with Lemon Curd Recipe from Food Network
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This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs.
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Get Fried Eggs and "Refried Beans" Burritos Recipe from Food Network
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Get L.e.O. (Lox and Eggs and Onions) Recipe from Food Network
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A cheesecake flavored with pineapple juice is baked in a sheet pan and covered with a creamy pineapple topping.
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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Give yourself a mini-vacation in your own kitchen with this tropical bread! Delicious served with breakfast or brunch.
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My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
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Although it references an electric pasta maker, Chef John's recipe for fresh spinach fettuccine is also fun to make manually or with a hand-cranked machine.