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Before you add the eggs to the cold skillet, add a bit of butter and, if you have it, crème fraîche. The butter will melt slowly with the eggs, adding flavor and richness.
For the spinach: In a large nonstick skillet, heat the oil over medium heat. Add the spinach a few handfuls at a time and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.
Top with a dash or two of hot sauce and a fried, poached, or boiled egg. Add sliced shallots, onion, or scallions to the mix. Toss in halved cherry tomatoes or half a can of crushed tomatoes.
3 ounces grated Parmesan cheese, plus more for serving 2 large eggs 34 ounces whole milk 2 sticks unsalted butter 7½ ounces sharp cheddar cheese 6 ounces buttermilk 12 slices provolone cheese. Grains
Sauté chopped mushrooms in butter and olive oil, along with shallots, garlic, tomato paste and dried oregano, then deglaze the pan with red wine for a hearty vegetarian version of meat sauce.
1/2 cup (1 stick) unsalted butter. 2 large lemons. 1 cup granulated sugar. 3 large eggs. 1 1/2 teaspoons pure vanilla extract. 8 ounces creme fraiche, at room temperature. 1 1/2 cups all-purpose flour
View Recipe. Baked Eggs in Tomato Sauce with Kale ... dish will work well and taste great with either). View Recipe. ... flavors the filling and adds a layer of ooey-gooey melted cheese on top ...
Good news — copycat recipes for taste-alike dishes abound, so you can serve up your favorites at home. ... and panko-crusted crispy chicken are coated in a creamy egg and cheese sauce and tossed ...