This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also make a satisfying simple dessert or snack on their own. (Adapted from The Complete Vegetarian Handbook by Kathy Farrell-Kingsley; Chronicle Books, 2003.) Click here to visit the new home of KitchenDaily!
Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right everytime? Here's a surefire method.
No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.
Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day! Click here to visit the new home of KitchenDaily!
I've tried no less than eight smothered pork chop recipes in the last year. That may not sound like very many, but let me tell you, when eight smothered pork chop recipes fail miserably, you might get in what I
