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This French toast casserole recipe layers the breakfast classic in a dish and bakes it, for simple entertaining or brunch prep.
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This flavorful eggplant Parmesan casserole is made with a mixture of ricotta cheese and spinach then topped with dollops of pasta sauce.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day.
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
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Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue.
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Bring the deli to your kitchen with this mouthwatering sandwich.
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Spinach, shredded mozzarella, and Italian bread stars in this easy make-ahead breakfast strata that's prepped and refrigerated overnight for a quick morning meal.
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Get Herb and Apple Stuffing Recipe from Food Network
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Get French Toast Casserole with Brown Sugar-Walnut Crumble Recipe from Food Network
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Everything you love about cobb salad, with one amazing shortcut.
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Marinate the chicken in a quick savory mixture of tomato paste, olive oil, lots of garlic, and fresh parsley for the perfect accompaniment to grilled bread.