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My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.
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Sweet, gooey butter tarts are a British staple, a fantastic winter or Christmas treat, and delicious with warm cider.
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Fresh pasta is literally at your fingertips as you knead together flour, salt, eggs and olive oil to make a delectable pasta dough.
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Get Hanjan Brisket and Kimchi Fried Rice Recipe from Food Network
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Get Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise Recipe from Food Network
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Get Cobb Salad with Pickled Beets, Eggs, and Spicy Sweet Mustard Dressing Recipe from Food Network
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This recipe is by Oliver Schwaner-Albright and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: milk, grits, smoked bacon, eggs, truffle
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Get Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash Recipe from Food Network
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Runny eggs, steamed on a bed of sautéed chopped chard, onions, and shiitake mushrooms.
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Get Poached Farm Eggs with Heirloom Tomatoes, Red Onions, Oregano and Feta Recipe from Food Network
Ingredients: tomatoes, eggs, oregano, red onion
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This is a good substitute for a boxed yellow cake mix in recipes calling for a yellow cake as a base.
Ingredients: flour, sugar, shortening, milk, eggs, vanilla
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Dip zucchini flowers into a simple batter and cook in oil to produce quick and easy fried zucchini flowers that make a great seasonal appetizer.