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Sliced potatoes are layered with hard-boiled eggs and baked in a rich sour cream sauce.
Ingredients: potatoes, eggs, margarine, sour cream
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Homemade egg bread is suitable for sandwiches or a rich addition to bread pudding or French toast.
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This chiffon cake is made with vegetable oil, keeping it moist, while the caramel flavor makes it delicious!
cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Ingredients: crust, eggs, milk, salt, nutmeg, lardons, gruy
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This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.
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This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These divinity cookies are light and delicate no-bake cookies made with egg whites and corn syrup.
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Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
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Sweet and savory thanks to a variety of condiments, this Southern-style egg salad is great for sandwiches.
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Egg drop soup gets a new twist thanks to coconut milk and curry powder added to the mix.
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These low-carb keto crackers are made with mozzarella cheese, almond flour, and egg yolk. The recipe makes about 40 crackers, depending on the size.