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cooking.nytimes.com
This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
Ingredients: cloves, good bread, red wine, eggs
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Evaporated milk, eggs, sugar and vanilla are mixed with fresh snow for a seasonal treat.
Ingredients: evaporated milk, eggs, vanilla, sugar
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A simple, quick, and budget-friendly dish of whole wheat pasta shells, green peas, and eggs gets extra flavor from Parmesan cheese. Perfect for Lent.
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Pickle lovers meet Cool Ranch Dorito lovers.
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These deviled eggs are filled with a creamy mixture of cooked yolks, sour cream, and salsa. Top them with salsa and chopped fresh cilantro for more flavor.
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Your guests, whether they're grown-ups or kids, will love these pretty pastel-colored deviled eggs. Use any desired food coloring to tint the egg whites before filling. Make a few plain ones to add variety to your platter.
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This dish is a real winner because it makes a delicate and delicious breakfast, brunch, lunch, supper, or late night snack!
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Get Eggs Benedict Deviled Eggs Recipe from Food Network
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Toasted English muffins make a perfect crust for mini breakfast pizzas.
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A little twist on the traditional pineapple upside-down cake with extra maraschino cherries and pineapple that tastes best served warm or at room temperature.
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Get Fried Deviled Eggs Recipe from Food Network
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Everything is better with bacon. Even brownies? Yes, even brownies!