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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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Rolled sugar cookies painted with a egg yolk paint for a glossy finish.
cooking.nytimes.com
This meal in a bowl is pure midwinter comfort Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be
Ingredients: eggs, chicken stock, white rice
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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A yummy mix of veggies and eggs, topped with cheese and hot sauce. You may also use Indian curry spice or garam masala instead of cayenne and omit the cheese if you like.
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network
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Get Shrimp Scampi with Cherry Tomatoes Recipe from Food Network
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This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ready to go at a moment's notice, this asparagus-embellished classic is quick and delicious.
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Mmm! The mix of different vegetables and herbs, the creaminess of evaporated milk, and the combination of cheeses, make this Fettuccine Primavera dish the favorite of all. Take a bit of Italy home!
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Cream and ham with Parmesan and a touch of butter.