Search Results (12,196 found)
cooking.nytimes.com
This omelet is fluffier and lighter than the classic It uses Auguste Escoffier’s technique: whipping the egg whites and then gently folding in the yolks A small amount of heavy cream enriches the omelet, making it a good candidate for a final sprinkle of powdered sugar – or a jam filling
Ingredients: yolks, heavy cream, butter
cooking.nytimes.com
Cooking with children requires patience and a deep tolerance for mess It rewards magic tricks — true transformation of ingredients into something delicious This recipe delivers, and how, with a pancake that puffs up beautifully as it cooks
Ingredients: eggs, milk, flour, salt, butter
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Red velvet brownies are topped with a decadent, swirled cream cheese frosting for outstanding results.
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This macaroni salad is given added depth with the addition of tuna, shrimp, cucumber, and hard-cooked eggs.
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Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese for an awesome egg bowl breakfast.
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Cheesecake in a pressure cooker? You bet! This cake improves with time, so make it the day before you plan to serve it.
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While the brown rice is bubbling on the stove, onions, carrots, garlic, chickpeas, and mushrooms are sauteed in butter until cooked and the flavors are mingled. Eggs are swirled into the pan, the rice is added, and then a nice smattering of parsley and cashews.
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A quick and easy apple cake topped with a buttery glaze. The cake can be enjoyed while it's still warm, or allowed to cool.
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Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce in this comforting dish.
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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.