Recipezaar: Main Ingredient,Eggs/Dairy,Eggs recipes

Chococonut Pandan Chiffon Cake

Tue, 12 Jan 2010 17:23:08 -0500

This is the easiest pandan cake I've ever made, and best tasting too! I made my husband rank his favourite cakes that I've ever made and I've never been able to outdo the Choco Banana cake until this one!.We're both watching our weight, so I've reduced alot of sugar in the recipe, so it's not too sweet at all. Enjoy! -- posted by Clabibi

High Altitude Hard-Boiled Eggs

Tue, 12 Jan 2010 17:26:18 -0500

After moving to Colorado from the coast, my tried and true hard boiled egg recipe no longer cooked my eggs fully. After quite a few experiments, I finally found an easy, fool-proof way to hard boil my eggs at 5500 feet above sea level! -- posted by Allisonsdinner

Pancakes (Savory and Sweet)

Tue, 12 Jan 2010 17:27:19 -0500

These delicious pancakes are brilliant for lunch ,brunch ,breakfast and why not even have them for dinner -- posted by Amilia Normil's notebook

Blood Orange Cheesecake

Tue, 12 Jan 2010 17:30:33 -0500

A citrus cheesecake that is not too sweet, with the unique taste of blood oranges throughout the filling and the topping. This is my first post, I wanted to pass along a unique recipe that I found elsewhere today. I was looking for a way to use the blood oranges that are plentiful in the grocery store this time of year and have a unique flavour that I just love! My family, including my diabetic mother-in-law really enjoyed this dessert. Original recipe here: http://www.underthehighchair.com/2009/03/blood-orange-cheesecake.html -- posted by Peter Near

Sausage and Egg Breakfast Casserole

Tue, 12 Jan 2010 17:30:41 -0500

sausage and egg breakfast casserole -- posted by Chef #1517687

Ham and Egg Casserole

Tue, 12 Jan 2010 17:31:16 -0500

Ham, Egg, and veggie casserole -- posted by Chef #1517687

Savory Egg Nests

Wed, 13 Jan 2010 15:15:05 -0500

A fun breakfast for kids to make (with supervision). I made this with my four year old at a "Kids Cook" type of business. -- posted by Mickey in MN

Anastasia's Tyropita (Cheese Pie)

Wed, 13 Jan 2010 18:34:18 -0500

This cheese pie comes from the chef of the restaurant The Shade (I Dhrosia) on the square of Vyzitsa on Mount Pelion. Her name is Anastasia and she was born in Cyprus. She thinks of it as a Cypriot dish. It has some similarity with a recipe posted some time ago by Heather Feather ('Virginia's Tyropita'). In any case it is delicious. The recipe makes quite a lot of pie. You can reduce it all proportionally. -- posted by (Bruce) Tony Hubbard

Brazeli ( or Bratzilies)

Wed, 13 Jan 2010 18:45:35 -0500

Waffer thin iron pressed swiss cookie -- posted by Chef #1520583

Horseradish Deviled Eggs

Thu, 14 Jan 2010 10:39:53 -0500

From viva ad booklet. Courtesy of Sara Rummell. "Deviled egg are known to be simple dish, but with a little horseradish you can add a lot of zip! It's been four years since I debuted this recipe, and I've made it for every family get-together since then"-Sara Rummell -- posted by mightyro_cooking4u

Caramel Bread Pudding

Thu, 14 Jan 2010 11:52:36 -0500

Adapted from a Cook's Illustrated recipe, this is by far the best bread pudding I've ever had. Rustic, easy, and oh-so-delicious. Make two and hide one for yourself. -- posted by Booted Bear

Green Beans a Lil' Different......

Fri, 15 Jan 2010 14:12:57 -0500

This is an awesome side dish or even a light lunch! -- posted by Jennifer 1979

Brownie Meringue Pie

Fri, 15 Jan 2010 17:58:16 -0500

This is sure different! All the goodies in a brownie folded in to meringue! This is so good! Not as heavy as a brownie.Found in an edition of Quick Cooking magazine. Times do not include cooling time. -- posted by FLUFFSTER

Spicy Mexican Crescent Casserole

Sun, 17 Jan 2010 10:35:09 -0500

Easy weeknight dinner recipe from Pillsbury. -- posted by Sweet Jezebel

Scrambled Egg Wrap

Sun, 17 Jan 2010 19:11:07 -0500

I am saving this one for our next camping trip, but this is also a great recipe for a quick, filling breakfast or light lunch. This recipe is very versatile and you can add any herb or vegetable to the eggs or as a topping. Suggestion -green onions, hot sauce, tomatoes etc -- posted by Deantini

High Energy Scrambled Eggs

Mon, 18 Jan 2010 00:37:59 -0500

A great mix of protein from the eggs and ham and energy from the breadcrumbs. I love to add a bit of hot sauce off to side to dip my eggs. The sauce really sets off the flavor. -- posted by Erv Kosch

Angel Food Cake

Mon, 18 Jan 2010 00:44:24 -0500

A moist, fluffy cake that can be used any time -- posted by Carrot Cake

Gracey's Cauliflower Eggs

Mon, 18 Jan 2010 00:48:37 -0500

My son's friend taught me how to make this. Good thing she make it for me first or I would have never made it myself. So good! -- posted by Miss Rat...

Blueberry Mixed Spice Spelt Muffins

Mon, 18 Jan 2010 00:56:45 -0500

Found this recipe on www.grouprecipes.com. Just put them into the oven. Looks really good and relatively helathy - except for the sugar - maybe try Stevia instead of the sugar. -- posted by Wendys Kitchen

Auntie Lu's Amazing Egg Bake

Mon, 18 Jan 2010 01:27:05 -0500

A cheesy, delicious, breakfast meal for a crowd. Auntie Lu would always make this when we would stay overnight and it was a HUGE hit. We use a "perfect brownie" pan so that every piece is a delicious, crusty edge piece. The recipe works with either white or wheat bread, you can't tell the difference. I use a spicy sausage so there is no need for additional spices, but you can add your own spices to the eggs before you pour it on or in the meat when you cook it. Sauce is optional but very delicious. -- posted by Scott Johnson

Buche De Noel / Yule Log Cake

Mon, 18 Jan 2010 01:31:10 -0500

A traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries as well as in the UK. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue. -- posted by Shesbittersweet

Parmo Chicken

Mon, 18 Jan 2010 01:34:53 -0500

Parmo or Parmesan is a popular food dish primarily sold in take aways throughout North East England, especially popular in Middlesbrough, where it originated. Its original name was 'Escalope Parmesan' and is made from pork meat or chicken and is served both as a restaurant meal and a take-out snack, often accompanied by chips and a choice of salad, coleslaw or creamed cabbage. -- posted by Shesbittersweet

Migas Con Huevos

Mon, 18 Jan 2010 03:03:52 -0500

SPANISH TAPAS RECIPE: Currently fashionable among the Spanish, this dish is a core recipe among La Cocina Pobre - The Cuisine of the Poor. Spanish comfort foods, cheap and easy to prepare. -- posted by Celticevergreen

Chocolate Fig Brownies

Mon, 18 Jan 2010 21:08:33 -0500

This is a variation on the Green and Black's/Linda McCartney recipe, substituting fig puree for some of the butter. Shockingly delicious, with a fudgy texture which improves over time. -- posted by Spoiled and Lazy

French Gougères (French Cheese Puffs)

Tue, 19 Jan 2010 16:12:46 -0500

Gougères originated in the Burgundy region of France. These rather hearty hors d'oeuvres are delicious with a nice glass of red wine! -- posted by D. Todd Miller

Quick and Easy Garlic Aioli

Tue, 19 Jan 2010 16:53:45 -0500

I was taught to make this Aioli in Spanish cooking classes, it is basically a fast way to make an real (or almost real) Aioli without resorting to using pre made mayonnaise. It tastes great and takes under 5 minutes to prepare. You will need a thin tall measuring cup or jug and a hand held (vertical or stab) blender. If you don't like garlic, you can make without. You can add things like herbs (fresh or dried), black pepper, smoked paprika or other things you like. Experiment with the amount of oil and lemon juice. If you want it to be more rich add two eggs yokes instead of one whole egg. -- posted by Claytox

Slow Cooker Creme Brulee

Tue, 19 Jan 2010 17:00:26 -0500

No bain marie or torches here... just a slow cooker and your broiler. Adapted from "Make It Fast, Cook It Slow" by Stephanie O'Dea, as published by Caroline Russock at Serious Eats http://bit.ly/9344mk -- posted by DrGaellon

Eggs Goldenrod, Lite

Tue, 19 Jan 2010 17:11:31 -0500

A low fat, low calorie version of an old favorite. If the eggs are boiled earlier this can be made in just a couple of minutes. -- posted by Chef Larz in Pennsboro, WV

Creamy Crock Pot Macaroni and Cheese

Tue, 19 Jan 2010 18:10:54 -0500

Yummy!! Free up your oven and cook this classic dish in your crock pot! I made this is my taller older, 4 qt. crock pot rather than my new larger oval shaped one that tends to run hot. This could also be baked in the oven if necessary. -- posted by KPD

Renaissance Stuffed Veal Shoulder from Dubrovnik

Wed, 20 Jan 2010 15:53:16 -0500

I was recently reading some memoirs by Dubrovnik renaissance writer Nikola Naljeskovic where he mentioned some recipes from his time (16th century). I decided to submit them so everyone can enjoy these excellent meals. -- posted by nitko

Fabulous Oatmeal Cookies

Thu, 21 Jan 2010 16:47:42 -0500

I came up with this recipe for chewy, delicious, spiced oatmeal cookies. If you prefer a crisp cookie, bake them for about two minutes longer. -- posted by pastrygirl_5280

Super Creamy Escalloped Potatoes

Thu, 21 Jan 2010 17:20:50 -0500

I made this dish at the Brentwood Grillie but adapted it to suit my personal tastes at home. It's perfect for feeding a crowd or for a potluck dinner. No meat, so it's vegetarian friendly. -- posted by velvet057

Brandi's Yummy Spinach Omelet

Thu, 21 Jan 2010 17:29:30 -0500

I was experimenting with ingredients I had leftover from making spinach quiche and decided to try making a yummy omelet with some of them. I love pepper so I chose to increase the amount of it in my omelet. I also used frozen spinach. There's no need to thaw it. I used a knife to shave off what I needed. Cheese is optional because this omelet has great flavor without it and is much healthier. If you decide to add cheese I recommend Laughing Cow brand Creamy Swiss. -- posted by Lucidity

Smoked Ham Souffle - - Healthy, South Beach Diet, Low-Carb

Sat, 23 Jan 2010 05:46:52 -0500

phase 2 -- posted by GoldsmithLissa

Smoked Salmon Souffle - Healthy, South Beach Diet, Low-Carb

Sat, 23 Jan 2010 05:47:11 -0500

Variation of south beach diet souffle recipe Phase II Top with a dollop of cream cheese with a chive peice -- posted by GoldsmithLissa

Goat Cheese and Prosciutto Souffle - Healthy, South Beach Diet,

Sat, 23 Jan 2010 05:47:29 -0500

Variation of south beach diet souffle recipe Phase II -- posted by GoldsmithLissa

Amy's Bread Zesty Lemon Bars

Mon, 25 Jan 2010 11:08:55 -0500

This is from the The Sweeter Side of Amy's Bread Cookbook by Amy Scherber of Manhattan's Amy's Bread Restaurants. -- posted by Nado2003

Feta and Kale Tart

Mon, 25 Jan 2010 11:12:52 -0500

Can't remember where I found this, but it's wonderful! The description reads: "Here kale is used in a tart in much the same way spinach would be used. Feta balances the strong flavor. The tart is wonderful just out of the oven or reheated the next day. After that, the taste of the cooked kale becomes a little strong." -- posted by L'ecole

Fat Free Dark Chocolate Caramel Brownies

Mon, 25 Jan 2010 11:24:13 -0500

My husband and I love this recipe! They are the best warm with a scoop of fat free frozen vanilla yogurt on top! -- posted by Me'Shell

Leo's Fantastic Oven Pancakes

Mon, 25 Jan 2010 11:39:45 -0500

My friend Leo taught me how to make these great oven pancakes today. They are out of this world!! -- posted by adams.wifey

Simple French Toast Strata

Mon, 25 Jan 2010 11:52:23 -0500

This is a simple French Toast that everyone loves for Brunch on New Years' Day. I use whatever bread I have on hand, but I really like crusty Italian bread, cubed. -- posted by reen31

Chocolate Lava Cake

Mon, 25 Jan 2010 13:08:07 -0500

Moelleux au Chocolat A French classic that literally melts in your mouth!!! This dessert is usually made in individual ramekins, but see the serving ideas below for other possibilities. Tips: You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way! In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more. In terms of baking time well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking. If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong! Serving Ideas: You can, if you want, serve your chocolate lava cake recipe with a Crème Anglaise (English Cream) or a Coulis aux Framboises (Raspberry Sauce). Personally, I always serve it as is (no sauce). And honestly, everyone FALLS IN LOVE with this dessert!!! How could they not?!!! -- posted by Shesbittersweet

Deviled Eggs With Capers

Mon, 25 Jan 2010 14:06:41 -0500

Inspired Alton Brown and capers. -- posted by Sweetiebarbara

Brunch Stuffed Peppers

Mon, 25 Jan 2010 19:02:59 -0500

This is from Paula Dean...great brunch dish. -- posted by KathyP53

Lasagna Frittata

Mon, 25 Jan 2010 20:36:48 -0500

This is a great brunch dish. Another variation on a delicious Italian frittata. -- posted by KathyP53

Baked Denver Sandwiches

Tue, 26 Jan 2010 09:09:51 -0500

These are good for lunch or brunch, They can be baked right away or you can refrigerate them to bake the next day. Recipe can be doubled or halved. -- posted by SuzV

Toast-Less French Toast - South Beach Phase 1

Tue, 26 Jan 2010 12:07:41 -0500

I invented this in my kitchen at the end of the first week of Phase 1 out of desperation for a sweet instead of savory breakfast. Enjoy plain, or with sugar free syrup, or jam. For Phase 2 I would recommend fresh fruit (like berries), and fat-free no sugar added whipped cream; or you could core and slice some apples and saute in margarine before adding the egg mixture. This is also good with some yogurt on the side - try plain with fruit infused stevia (apricot is excellent!) This saved me from falling off the wagon and I hope it works for you too. -- posted by Chef #1532737

Makeover Peanut Butter Cup Cheesecake

Thu, 28 Jan 2010 09:06:37 -0500

This recipe comes from the March 2010 issue of Taste of Home's Healthy Cooking magazine -- posted by Chef #1525380

Migas

Thu, 28 Jan 2010 09:24:19 -0500

One more from "the Pioneer Woman Cooks!" -- posted by F-16 momma

Scrambled Eggs With Spice

Thu, 28 Jan 2010 09:46:52 -0500

I wanted something a little less boring than the usual scrambled eggs. Still a work in progress. Next time I'll try it with 2% milk instead of cream. -- posted by SteveBerry

French Toast!

Thu, 28 Jan 2010 09:48:44 -0500

one of my favourite breakfast!! -- posted by CheeseFreak123

Lily Vanilli's Honey, Lavender & Almond Cupcakes

Thu, 28 Jan 2010 09:50:38 -0500

The aromatic sharpness of lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive. -- posted by Taste & Smile

Pork and Artichoke Skillet Dinner

Thu, 28 Jan 2010 13:26:08 -0500

This is loosely based on Recipe #321140, but when I made it for dinner tonight I had almost nothing in the house. This worked out pretty darn good, and may actually end up being eaten more often than the original. -- posted by Felix4067

Cheese and Herb Crumbed Mushrooms

Thu, 28 Jan 2010 13:26:21 -0500

This looks like great nibblies to serve a crowd or as tapas. -- posted by Rhiannon&Matt.gauci

One Apple Coffee Cake

Thu, 28 Jan 2010 15:29:31 -0500

I combined several recipes and memories of a recipe my mom used to make for this one.It's close to the original,but not as sweet.Without the oil,it's probably a little healthier too.It's called "One" apple,but one isn't quite enough.I substituted Crisco for the butter per pkg. instructions. -- posted by jeff58

Breakfast Tostadas

Thu, 28 Jan 2010 15:35:37 -0500

This is my twist on a Huevos Motulenos recipe from my Latin America (mostly Indian) cookbook. The original recipe calls for making the black beans part (Tsah Bi Bu'ul) from scratch, but I find using refried black beans is much simpler...it also calls for frozen peas (what?!?) and from-scratch Chiltomate sauce, but I personally like salsa verde better with eggs. All amounts listed for ingredients are approximate. Load up your tostada however you like it. -- posted by Chef #1534395

Savoury Protein Pancakes

Thu, 28 Jan 2010 15:59:40 -0500

After discovering a basic protein pancake recipe on this website, I decided to experiment with some of the ingredients. Great as a snack, hot or cold! I hope you like this as a variation as much as I do! -- posted by Chef #1534043

Vegetarian Breakfast Quesadilla

Thu, 28 Jan 2010 16:12:23 -0500

I got the idea from a recipe at Mr.Breakfast, but added some things of my own! It's pretty quick and delicious! Much better than cereal and milk again... About the "Mexican cheese", my local grocery store sells a bag that's a mix of three different cheeses, it's already shredded! They call it Mexican for some reason, and I always use it for this sort of thing. -- posted by Glenny M

Better Banana Walnut Bread

Thu, 28 Jan 2010 16:16:26 -0500

I love banana bread! Unfortunately, it is always loaded in fat when you buy it or follow traditional recipes. There are tons of low fat recipe options out there but the always take out the walnut. Removing them will take away from those "scary numbers" we all watch; however, walnuts are such a rich source of nutrition that they are worth keeping. Side Note: Many people use "Splenda" as a sugar substitute, if you get an icky aftertaste try Stevia, like "Truvia". I personally prefer "Sun Crystal", a mix of natural sugar cane and stevia. Ultimately, it's your choice. -- posted by Southern Kitchen Gardener

Gluten Free Chocolate Peanut Butter Banana Bread

Fri, 29 Jan 2010 09:22:19 -0500

I composed this recipe from 3 others mixing and matching the ingredients to make the perfect soft, moist bread. It tastes just regular chocolate peanut butter banana bread. My family, including my 4 kids, loved it so much it was eaten within 2 days. There are lots of ingredients, but it is well worth it to get such a soft, moist and delicious gluten free bread. -- posted by Chef Q in Oregon

Crockpot Breakfast Omelette

Fri, 29 Jan 2010 16:59:14 -0500

A delicious and simple breakfast recipe using a crockpot. Prepare it at night and it's ready in the morning. Also delicious used as the filling for breakfast burritos. -- posted by Chef #1337647

Caramelized Onion Frittata

Sat, 30 Jan 2010 06:01:36 -0500

Italian dish form hubcom.com -- posted by littlemafia

Turkish Eggs

Sat, 30 Jan 2010 06:06:27 -0500

Spicy eggs from hubcom.com -- posted by littlemafia

Tortilla Valenciana

Sat, 30 Jan 2010 06:10:46 -0500

Dish with eggs from Spain. From hubcom.com -- posted by littlemafia

Tomato and Basil Omelette

Sat, 30 Jan 2010 06:15:32 -0500

Eggs from France from hubcom.com -- posted by littlemafia

Piperradda

Sat, 30 Jan 2010 06:21:32 -0500

Spanish eggs from hubcom.com -- posted by littlemafia

Boiled Egg in a Bowl

Sat, 30 Jan 2010 06:29:28 -0500

A low fat snack for kids. -- posted by katew

Hash Brown Ham Quiche

Sun, 31 Jan 2010 10:26:28 -0500

This one is hard to stop eating--Ithink it's the whipping cream...BEWARE! Recipe courtesy of Taste of Home. -- posted by AmyZoe

Soft Centered Chocolate Chip Cookies

Mon, 01 Feb 2010 09:49:41 -0500

you want to pull these off the cooling rack as soon as possible!! (they will stick) -- posted by Care Bear Caroline

Salami Pie

Mon, 01 Feb 2010 12:12:30 -0500

This is a slight variation of a recipe from my good friend's mom. It's a great appetizer. Serve it hot, cold or room temperature. It also freezes well. Cut into small squares before freezing. -- posted by nanner18411

Angel Coconut Torte

Mon, 01 Feb 2010 12:29:42 -0500

This is a light and airy dessert. -- posted by mommyoffour

Easiest & Tasty Vegetable Quiche

Mon, 01 Feb 2010 12:29:52 -0500

This is one of a number of quiche recipes I use, but nothing's faster than this particular one. It's made with any type of cheese, or a mixture of leftover cheeses; with spinach or broccoli, or whatever is in the freezer. The vegetable soup mix has all the seasonings and adds nice spots of color, too. (Not sure if the Knorr soup is 1.25 oz, but I had to have a measurement or it couldn't print.) -- posted by Not So Good Cook

Puy Lentils With Coriander and Hard-Boiled Eggs

Mon, 01 Feb 2010 12:31:37 -0500

From the kitchen of Rose Elliot, vegetarian cookery writer. Preparation time includes 40 minutes for cooking the puy lentils. However for those in a hurry, canned green lentils can be used. -- posted by Missy Wombat

Carb Free Cloud Bread

Tue, 02 Feb 2010 16:02:51 -0500

These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them clouds. Compliments of Kristin Patterson. -- posted by Gillian Spence

Briggi's Astounding Banana Bread

Tue, 02 Feb 2010 16:08:31 -0500

Id like to share a very simple banana bread recipe with you. Ive probably made this recipe at least 100 times, which is a totally scary thought! It comes from Sally Sampsons super-useful and sadly out-of-print cookbook, The Bake Sale Cookbook: Quintessential American Baking (Simon & Schuster). The technical title is Paiges Astounding Banana Bread. -- posted by Chef Crybaby.Bitchface

The Neiman Marcus Cookie

Tue, 02 Feb 2010 16:09:04 -0500

These are so good! I've been making them for my family for years, I like to add white chocolate and extra (mixed) nuts. I hope you enjoy! -- posted by strawberries shortcake

Deep South Crisco Cake

Wed, 03 Feb 2010 10:57:30 -0500

This is a delicious pound cake made without the addition of milk... My mom would ask me, when I was a kid, what kind of cake did I want for my birthday. My answer was always "Crisco Cake!" This is also the only cake requested for Christmas dinner this year! Do not scrape off the crust that forms on the top of the cake.. it is the best part!!!! -- posted by monagrays

Cheese Filling for Manicotti

Thu, 04 Feb 2010 06:51:05 -0500

From an old Rodale cookbook. Not tried; posted for safekeeping. -- posted by coconutty

German Pancake

Thu, 04 Feb 2010 10:26:24 -0500

My sister gave me this recipe several years ago. She got it from a women's magazine but unfortunately I can't remember which one. This is my favorite recipe for german pancake, it comes out of the oven puffed up huge and tastes wonderful with powdered sugar and fresh squeezed lemon juice on top. -- posted by Mega

Butterscotch Pecan Bread Pudding

Thu, 04 Feb 2010 10:27:15 -0500

The ultimate comfort food, Butterscotch Pecan Bread Pudding. Home baked goodness. -- posted by Chef #983617

Poached Eggs With Mixed Vegetables

Thu, 04 Feb 2010 10:27:29 -0500

An Italian recipe -- posted by Chef #669019

Wholesome Pancakes

Thu, 04 Feb 2010 11:09:51 -0500

whole grain -- posted by Chef #1541406

Onion Quiche or Gratin (Adapted from Julia Child)

Thu, 04 Feb 2010 11:26:50 -0500

I usually simplify Julia's recipes and omit some of the details, including using less fat, and they come out fabulous! I don't remember if I ever made this, but am posting it for safekeeping. For the quiche, use a pastry shell crust. For the gratin, omit the pastry crust. The cook time does not include time for baking the pastry shell. -- posted by coconutty

Peach Custard Pie

Thu, 04 Feb 2010 13:42:25 -0500

recipe i found online, very easy and delicious -- posted by Chef #1532477

Egg Salad With Capers and Olives

Thu, 04 Feb 2010 21:33:54 -0500

You can even eat this for breakfast! Stuff in a pita, on top of toast, and top with a few cucumber slices and tomato-Yum! Cook time is the time it takes to cook eggs. Adapted from Mollie Katzen's Sunlight Cafe cookbook. -- posted by Sharon123

Cheesecake With Summer Berries

Fri, 05 Feb 2010 09:54:18 -0500

A delicious cheesecake that is appropriate for any time of year. -- posted by Taste & Smile

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart

Apple Breakfast Cake

Mon, 08 Feb 2010 10:22:22 -0500

A quick yummy dish for brunch. Original recipe from Sunset October 2009 but I added the bacon and cheese on top. I don't have an ovenproof skillet so I cooked the butter, sugar, cinnamon and apples in a saucepan, poured the egg mixture in a greased 8" square glass casserole and poured the apple mixture on top. It worked fine. It'll serve six if you have other dishes available or armed guards at the buffet table. -- posted by SkinnyFrogLegs

Weight Watchers Ww Broccoli Mushroom Quiche

Mon, 08 Feb 2010 10:29:26 -0500

Nice low point quiche that no one will know is a Weight Watcher recipe. No crust, it is not as eggy or custardy as traditional quiches, but very good. -- posted by Chef #880889

Easy Leche Flan

Mon, 08 Feb 2010 11:11:57 -0500

Creamy Yummy Custard Filipino Dessert -- posted by Emily Rosario

German Pancakes

Mon, 08 Feb 2010 12:08:43 -0500

Easy to make, light pancake -- posted by Siberiagal

Easy Spinach Breakfast Casserole

Mon, 08 Feb 2010 12:11:36 -0500

Quick and easy! This always gets great reviews. It comes from my Almost Homemade cookbook. -- posted by BakinBaby

Sausage & Potato Italian Fritatta

Mon, 08 Feb 2010 12:52:06 -0500

Delicious, hearty breakfast for your family. You can use mild Italian sausage for this dish, if you like a little less spice in the morning -- posted by The Foodgitive

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123

Barbeque Deviled Eggs

Mon, 08 Feb 2010 23:23:34 -0500

This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly will with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights! -- posted by Sharon123

Eggs in Purgatorio

Tue, 09 Feb 2010 13:50:07 -0500

I'm grateful to andypandy for telling me about Eggs in Purgatory in answer to a community question about varying poached eggs. I checked out the various recipes and then adapted them to my needs and came up with this. Rather than an Italian style tomato sauce, it is more like a Latin salsa. The garlic and onions can either be done first in the skillet, adding a bit more oil to the skillet after that so as not to let the eggs stick,, or, if rushed then can use garlic powder and dried minced onions in the salsa/sauce. (Salsa just means 'sauce' in Spanish) I get a kick out of watching it cook because the edges of the egg look kind of ragged as the tomato sauce bubbles up and the pattern looks like flames,,, haha and thus the name of the dish. I'm not fussy about the exact amounts of ingrediants and many of you 'tweak' recipes anyway,, so please understand that the amounts are approximations,, and it also depends on how many eggs are being poached. The fry pan should be a size so that the number of eggs fits with just a little bit of space between and around the eggs and the sauce has some depth, so don't use a huge pan for two eggs. -- posted by Rainbow - Chef 536866

Picante Ranch Dressing

Tue, 09 Feb 2010 15:16:31 -0500

I tried to make a dressing similar to the one they give you with the taco salad at Qdobo. This came out different but still tasty. Yields a little over 2 cups. -- posted by the80srule

Vegetable Frittata - Simple

Tue, 09 Feb 2010 15:17:26 -0500

Something quick and delicious -- posted by Chef #1547101

Zippy Cheese Bake

Tue, 09 Feb 2010 22:13:32 -0500

Taken from The Basic Shelf Cookbook. A nice basic recipe that can have many different additions like meats or veggies. -- posted by Sam #3