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cooking.nytimes.com
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.
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This easy to make recipe is great for cakes and cupcakes. Made healthier by using whole wheat pastry flour and less sugar, try dusting with confectioner's sugar or cocoa powder instead of using frosting.
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This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
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Get Grandma Williams' Squash Pie Recipe from Food Network
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This great gluten-free cornbread recipe uses cornmeal and millet flour; no one will ever guess!
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Get Holiday Biscotti Recipe from Food Network
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Applesauce sweetens this classic Dutch Baby (puffed pancake). Spread with a bit of melted butter, dusted with confectioners' sugar, and topped with streusel for a delicious brunch offering.
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This is a wonderful dish if you are having people over for brunch. If your just making it for two, simply cut the recipe in half and use a loaf pan. This impresses...
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Get Orange Olive Oil Cake Recipe from Food Network
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Shredded coconut is sweetened and blended with eggs, a bit of flour, melted butter, and crushed pineapple. creamy sweet filling is then poured into a deep dish pastry shell and popped into the oven to bake for an hour. Cool and serve with freshly whipped cream and toasted coconut.
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Bubble, bubble. Toil and trouble. This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party.
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Simple and delicious, this recipe makes this pie just a bit different from traditional apple pie. Applesauce, eggs, sugar, butter and vanilla are stirred up and poured into an unbaked pie shell. A bit of nutmeg is sprinkled on the top and it 's baked until the custard is set.