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cooking.nytimes.com
If you have a crowd for breakfast, overnight French toast is a winning idea Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies
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A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
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Pecans and brown sugar give a baked French toast casserole the Southern flavor of pralines and pecans. Make it up the night before and bake it the next morning for a special breakfast dish.
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Pumpkin pie lovers rejoice! Now you can have your pie for breakfast.
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Spiced up with garlic, grated onions and paprika, this sweet, tomato-touched vinaigrette is perfect on almost any salad.
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A delicious addition to Mardi Gras feasts, these soft doughnut-like pastries from Lyon, called bugnes, are easy to make from scratch.
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Not your grandma's grilled cheese. (Unless your grandma is fancy.)
Ingredients: milk, eggs, nutmeg, bread, butter, bacon, brie
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Your classic silky, chocolate pie-but with a delicious raspberry twist! Garnished with whipped topping, mint leaves, and fresh raspberries, this is a beautiful dessert.
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My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
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Delicate bowl-shaped crisp, nutty cookies that are just perfect for serving with fresh summer fruits or ice cream.
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These spicy baked fries are very easy to make, and a great way to kick up your burger platter.
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Croutons and slices of Swiss cheese create a crust over this soup made with sauteed onions, a package of au jus mix and cans of chicken and beef broth.