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cooking.nytimes.com
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out
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Get Protein Bars Recipe from Food Network
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Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
cooking.nytimes.com
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
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Get Thursday Turkey Meat Loaf Recipe from Food Network
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Get Escovitch Fish Sliders Recipe from Food Network
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SWEET & TANGY PULLED PORK SLIDERS TOPPED WITH A PINEAPPLE SLAW. CREATED RECIPE YEARS AGO AND IT WAS SUCH A BIG HIT, I CONTINUE TO MAKE IT. KC HAS SUCH GREAT...
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This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
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A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.