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    You are in: Home / Cookbooks / Eggs and Dairy
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    140 recipes in

    Eggs and Dairy

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    Adapted from a recipe in Faith Durand's "Not Your Mother's Casseroles." You need 1 lb of peeled potatoes, so you should start with about 1 1/4 lb. You can double this and make it in a 9x13 pan.

    Recipe #506916

    Adapted from "Not Your Mother's Casseroles" by Faith Durand. This is equally good hot, room temperature, or cold. (To reheat, place in a 300F oven for 12-14 minutes.) I tried adding the lemon juice as well as the zest, and it was overwhelming; save the juice for another recipe.

    Recipe #506510

    Homemade fresh mozzarella cheese has fabulous flavor. The instructions here for making your own at home are detailed but not difficult. Rennet and citric acid can be found in health food stores and specialty markets, mail order, and some pharmacies. (from Home Cheese Making by Ricki Carroll (Workman Publishing)) I made this and it's easy. If you can make pizza dough you can make this cheese, and you can basically make it in the time it takes for your dough to rise. Wow it is so much better than store bought. I'd give it 5 stars but I posted it so..... FYI fresh Mozzarella doesn't keep well and is best consumed the day it is made

    Recipe #290371

    These simple little ramekins make for an easy brunch. You can add almost anything you like - bacon, mushrooms, diced artichoke hearts. Just make sure the additions are fully cooked, and you don't overflow the cups. You could add a few drops of hot sauce if you like, or a spoonful of salsa. You could add a pinch of nutmeg, or a pinch of ground mustard. These are easy and real refrigerator velcro, infinitely adaptable

    Recipe #502205

    58 Reviews |  By BecR

    This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce recipe #121586 to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary.

    Recipe #121583

    This recipe is so easy, you just dump everything in the slow cooker on low and forget about it for 3 hours.

    Recipe #498023

    This recipe feeds many, perfect for breakfast guests and overnight visits. I serve with hash browns and fruit salad. Also a quick weeknight meal!

    Recipe #444933

    These individual portions of mac and cheese are light but satisfying. For best nutritional results, use whole-wheat or high-fiber pasta. Two make a nice dinner with a salad; one makes a nice side portion. Weight Watchers compatible; see original posting for points. values.

    Recipe #493827

    Most recipes for reduced-fat macaroni and cheese fall short on taste and texture. This recipe tastes delicious, but isn't nearly as rich. Instead of using whole milk and heavy cream in this recipe, it uses skim milk thickened with a roux. Low-fat cheddar cheese and Parmesan add a complex flavor to the macaroni and cheese without the added fat. Part-skim ricotta cheese adds a creamy texture to this reduced-fat version. By making these substitutions, the calories and fat are cut by more than half. Serves 4 as a main dish, or 6-8 as a side dish. From Cook's Country.

    Recipe #493443

    thaw time: 30 min. prep time:15 min cook time:20min stand time:1 hr im not entirely sure where this recipe came from but here ya go

    Recipe #463315

    I created this recipe after looking at several similar recipes, and not finding exactly what I wanted. This is easy and delicious!!

    Recipe #114014

    From the wizards at Cook's Illustrated - except it's not on their website, so cribbed from Leite's Culinaria. Don’t open the oven door during the first seven minutes of baking this lemon souffle, but do check the souffle regularly for doneness during the final few minutes of baking. Be ready to serve the souffle immediately after removing it from the oven. Using a 10-inch traditional (not nonstick) skillet is essential to getting the right texture and height in the lemon souffle.

    Recipe #486011

    My variation on this classic.

    Recipe #483793

    This dish pours a light popover batter on top of mushrooms sauteed with onions, thyme and rosemary. It makes a marvelous brunch dish, or even a light main course for a vegetarian supper. The eggs and milk should be at room temperature to maximize the rise. Recipe from Serious Eats

    Recipe #476760

    Cobbled together from several recipes I found in several places. Feel free to add sauteed greens, artichoke hearts, mushrooms, or any other soft (or precooked) vegetable you have on hand. Substitute ham, turkey or other meat for the bacon, or leave it out.

    Recipe #464782

    This is an easy and fun way to make omelets. Everyone can have exactally what their tastebuds desire in their omelet. We added other ingredients such as ham and cheese. You don't have to use these specific ingredients. Be creative and add whatever you would like to your omelet. My mother-in-law sent it to me to try and it is a family favorite.

    Recipe #304165

    This is my 8 year olds favorite breakfast.

    Recipe #283381

    This comforting brunch dish is essentially a scrambled crepe. Serve with fruit preserves and milky coffee. Adapted from a recipe by Sydney Oland at Serious Eats.

    Recipe #460128

    These individual souffles are adapted from a recipe by Pierre Franey in his New York Times column, 'The 60-Minute Gourmet', way back in 1991. They make a lovely Sunday brunch with a little green salad on the side. Adapted from a recipe by Tracy Schneider at Al Dente.

    Recipe #459700

    Adapted from a recipe by Nick Kindlesperger at Serious Eats.

    Recipe #456729

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