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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
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Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.
Ingredients: flour, milk, eggs, salt, bacon drippings
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This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An incredibly rich chocolate cake that needs no frosting.
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Get Veal Parmigiana Recipe from Food Network
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Devil's food cake mix is dressed up with chocolate pudding mix, Kahlua® liqueur, and orange zest in this dark and moist Bundt® cake.
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This moist and easy mango cake is the result of yellow cake mix and mango baked together and topped with homemade mango glaze.
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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Get Cornbread Recipe from Food Network
Ingredients: cornbread, eggs, milk, sugar, creamed corn
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Brown sugar custard thickened with cornstarch and made creamy with a generous dollop of butter stirred in just at the end.
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Similar to a pound cake, this is a traditional English sponge cake. Top with a citrus glaze or sprinkle with confectioners' sugar before serving.
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Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami.