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Making homemade cinnamon buns is easier than you think; follow these step-by-step instructions from Food Network Kitchens.
Making homemade cinnamon buns is easier than you think; follow these step-by-step instructions from Food Network Kitchens.
www.simplyrecipes.com
Cheesy baked broccoli snacks, great for a brunch, kid-friendly lunch, or party!
Cheesy baked broccoli snacks, great for a brunch, kid-friendly lunch, or party!
Ingredients:
broccoli florets, eggs, bread, onion, mayonnaise, cheddar cheese, lemon, salt, black pepper
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Get Roasted Poblano and Mushroom Grilled Cheese Recipe from Food Network
Get Roasted Poblano and Mushroom Grilled Cheese Recipe from Food Network
Ingredients:
poblano chiles, portobello mushroom, olive oil, sandwich bread, monterey jack, chipotle, butter
www.delish.com
This stuffed French toast is like dessert for breakfast.
This stuffed French toast is like dessert for breakfast.
Ingredients:
strawberries, sugar, cream cheese, powdered sugar, bread, butter, eggs, milk, vanilla, cinnamon
www.allrecipes.com
I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the Great, whom the Persians called 'Iskender.' Apparently it was his favourite food.
I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the Great, whom the Persians called 'Iskender.' Apparently it was his favourite food.
www.allrecipes.com
I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!
I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!
www.allrecipes.com
This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
Ingredients:
tomatoes, sweet onion, olive oil, oregano, basil, parsley, italian bread, parmesan cheese
www.allrecipes.com
These big round rolls are baked in soup bowls. The dough is very moist so the rolls are very tender. They're great for sandwiches.
These big round rolls are baked in soup bowls. The dough is very moist so the rolls are very tender. They're great for sandwiches.
www.allrecipes.com
If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast and smothered in a buttery sauce. There are two things Kentucky does right--horse racing and the hot brown. This is also great for Thanksgiving leftovers!
If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast and smothered in a buttery sauce. There are two things Kentucky does right--horse racing and the hot brown. This is also great for Thanksgiving leftovers!
www.foodnetwork.com
Get Sesame Lamb 'Gyros' Recipe from Food Network
Get Sesame Lamb 'Gyros' Recipe from Food Network
cooking.nytimes.com
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
www.delish.com
Smoky grilled kale gets tossed in a tangy yogurt dressing and mounded on crusty bread in this no-fuss starter from chef Camille Becerra of New York City's Navy.
Smoky grilled kale gets tossed in a tangy yogurt dressing and mounded on crusty bread in this no-fuss starter from chef Camille Becerra of New York City's Navy.