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This ultimate eggnog recipe is so strong and creamy it was titled 'one-cup-only eggnog'. Serve with a warning label at your next party!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This can be breakfast, lunch or dinner. I use frozen corn but by all means use fresh if available, sweet red peppers and frozen spinach. I love fresh, but honestly...
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Eating quinoa is a great way for vegetarians to get protein.
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This is THE morning after dish, my saving grace after a liquid night out. So simple and so good, you may find yourself preparing it without the hangover.
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Very good melt in your mouth cookies. Makes a bunch.
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Egg roll [Gye Ran Mal E] is good side dish which is easy to be served with other dishes. It is full of protein and well known for picnic food as all children...
Ingredients: eggs, carrot, spring onion, salt
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I love the combination of eggs and asparagus. The toasted baguette bits soak up the runny egg yolk- yum.
Ingredients: eggs, asparagus, baguette
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Stuffed chicken baked inside out, as cornbread dressing makes a nest for fowl and sauce.
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The Method
cooking.nytimes.com
When a friend offered me sorrel from her garden I accepted gladly I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium
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Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences.