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A nice eggy bread casserole with canned pumpkin and spices gets mixed up the night before, then is baked the next day to clear your kitchen and your morning for other things.
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This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
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We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
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A mixture of ground chicken, three cheeses, cloves, onion, eggs and seasoning makes for great golden fried chicken balls!
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The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
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A snap to make, these Southwest-style egg, sausage, Cheddar, and salsa tarts are perfect for brunch or as party appetizers.
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Creamy, cheesy custards bake inside caramel-lined ramekins to create this gorgeous hybrid between cheesecake and flan.
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The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.
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This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.
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Fry yourself a little American history with Chef John's recipe for city chicken: pork shaped like a chicken drumstick on a skewer, breaded, and fried.
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Liven up your brunch with these delicious, garlicky mushrooms in crispy buttery toast cups.
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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...