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By LizP on January 21, 2013
By Happy Hippie on November 3, 2012
"This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This..."
Ingredients: egg whites, egg yolks...
Prep Time: 30 mins
Total Time: 55 mins
By Mama's Kitchen (Hope) on June 17, 2011
"Easy Denver type omelet that is BAKED in the oven- no flipping! So you can continue getting ready or enjoy some coffee and the paper instead of slaving over the stove! Found on The Scandinavian Society of Nova Scotia website and altered to my taste."
Ingredients: cooked ham, jarlsberg cheese...
Prep Time: 5 mins
Total Time: 20 mins
By Pets'R'us on June 9, 2011
"No creaming or folding, this is a simple, quick and easy stand-by sponge. Choose your own filling, fruit, cream, lemon curd or jam. For a variation add some vanilla essence, lemon or orange zest to the ingredients. Requires 2 round 8 inch sandwich baking tins, greased and lined with baking paper. I sometimes need to cut a thin slice from the top of..."
Prep Time: 10 mins
Total Time: 45 mins
By GinnyP on May 9, 2011
"I LOVE this quiche. It's crustless. The texture is fabulous. You can vary this in many ways by changing the filling ingredients. This one is bacon and Gruyere. I sometimes add green onion and 1/4 c dijon mustard to this recipe. Or I'll go totally different and just add lots of diced and sauteed veggies and omit the bacon and cheese. I like to..."
Prep Time: 15 mins
Total Time: 1 hrs
By French Tart on September 21, 2010
"Another one of my Scottish grandmother's recipes! I have several cheese scone recipes posted on Zaar, but this one is one of my favourites. Spring onions are also called green onions or scallions. My mum still makes these regularly and serves them filled with cream cheese (Boursin is great!) and cooked ham, a tea-time scone sandwich! Try to use..."
Prep Time: 10 mins
Total Time: 35 mins
By William (Uncle Bill) Anatooskin on July 4, 2010
By French Tart on August 24, 2009
"The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and "cake" like, as these are not yeast risen cakes; however, the texture is also quite robust and firm, slightly "holey", making these savoury type cakes very easy to slice. You can just slice..."
Prep Time: 2 hrs 15 mins
Total Time: 2 hrs 45 mins