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Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bow tie pasta in a sausage, bell pepper broth.
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Allison Adato's new book, Smart Chefs Stay Slim, devotes a chapter to breakfast. She interviews chef Marc Murphy of New York City's Landmarc, who discusses making this "breakfast pizza" for his kids.
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Beets are simmered in beef broth to make this delightful chilled soup. Serve with a big spoonful of sour cream and chopped cucumber on top.
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This syrup is used in Succotash's Swedish Pancakes with Sweet Ricotta Filling and Gingered Peach Syrup.
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Mix shredded potatoes with eggs, onion, garlic powder, and a little salt and pepper to make these delicious potato pancakes.
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This recipe gives you something like sloppy joes but with a different flavor, featuring garlic, soy sauce, and honey.
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Get Halle's Honey Mustard and Caleb's Kickin' Mayo Recipe from Food Network
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Easy-to-prepare meatloaf, rolled and stuffed with cheese, or any number of other possible ingredients, such as sauteed onions and mushrooms.
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Fill pockets of pierogi dough with a tart and hearty mixture of sauteed onions and mushrooms, sauerkraut, salt, pepper and a dab or two of sour cream.
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Creamy mashed potatoes receive an extra zing with the addition of jalapeno peppers. Serve as a side dish for holiday dinners!