Chef’s Note “One motto pass up from Cook’s Country.” READY IN: 30mins YIELD: 14 Pancakes UNITS: US IngredientsNutrition 2 cupsall-purpose flour (10 ounces) 3 tablespoonssugar, divided 1 teaspoonbaking powder 1⁄2 teaspoonbaking soda 1⁄2 teaspoonsalt 2 cupsbuttermilk 2 largeeggs 1⁄4 cupsour cream 3…
Chef’s Note “This recipe has a delicious combination of ingredients. Amazing when there are leftover cooked vegetables, this is a great dish to make! VIDEO https://www.youtube.com/watch?v=mPBqLG6M9jw” READY IN: 45mins YIELD: 8 slices UNITS: US IngredientsNutrition 12 eggs 1⁄4 cupsour cream 1⁄2 tablespoonitalian…
This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up. For the Easter holiday, I thought I would…
Chef’s Note “Source: The Seasoned Mom blog, slightly adapted” READY IN: 1hr SERVES: 6 UNITS: US IngredientsNutrition 8 largeeggs 1 cupmilk (I used 2% milk) 1⁄2 teaspoonseasoning salt (such as Lawry’s) 8 ouncesbulk pork sausage, cooked and crumbled 1 cup about 4…
Total Time Prep: 15 min. Bake: 25 min. Makes 6 servings Ingredients 1 tube (8 ounces) refrigerated crescent rolls 2 cups cubed fully cooked ham 2 cups frozen shredded hash brown potatoes, thawed 5 large Eggland’s Best eggs 1/2 cup 2% milk…
Here’s Ree Drummond’s Breakfast Order at Her Own Restaurant A cozy breakfast date with hubby Ladd was just what the cattle doctor called for. Crunchy croissant french toast. Ree’s Drummond’s homemade cinnamon rolls. A country-style biscuit sandwich piled high with sharp cheddar,…
I recently wrote a story where I waxed rhapsodic about my love for crappy scrambled eggs. I mentioned that I use potato chips as little trowels to shovel hard curds of egg into my mouth without sullying any utensils, and a few…
Active Time: N/ATotal TimeN/A Yield: Serves : At Beast + Bottle in Denver, Colorado, chef/owner Paul C. Reilly uses these ginger-and-garlic flecked sausage patties on the house breakfast sandwich. “Be sure to keep your meat and spices extra cold right up until…
Some people think of Antoni Porowski, Queer Eye‘s food and wine expert, not as a culinary master, but eye candy who knows his way around an avocado. In some respects, I understand. I, too, shuddered at the thought of tainting guacamole with…
In the latest episode of Ludo à la Maison, Chef Ludo Lefebvre tackles a brunch staple: Belgian waffles (“Trust me, this recipe is 100 percent Belgian,” Lefebvre says, “because my grandma was from Belgium.”) In fact, the French chef’s grandma used to whip up…
There’s a stereotype about musicians that they know how to party. And while we’re reluctant to generalize, we suspected that rock stars might have some insight into one of Saturday morning’s oldest questions: What should I eat to cure this raging hangover?…
They’re back, they’re back! Pillsbury brought back their seasonal favorite: Grands! Hot Cocoa Rolls for a limited time to ring in the holiday season. Hot cocoa seems to be the “it” flavor now that we’re over pumpkin spice. See M&Ms take on it and…