Articles filed under Eggs

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  • Kirs’s Kisses Dec 24, 2013 8:50 AM
    Kris' Kisses: Laverne Hall

     
  • Party Bites Dec 4, 2013 5:45 AM
    Party Bites: Jerome Gabriel

     
  • Pumpkin Meringue Pie Nov 20, 2013 5:30 AM
    Pumpkin Meringue Pie

     
  • Homemade Egg Noodles Nov 20, 2013 6:14 AM
    Homemade Egg Noodles

     
  • Ham And Cheese Stuffed French Toast Loaf Oct 31, 2013 6:37 AM
    Ham and Cheese Stuffed French Toast Loaf

     
  • Pumpkin Creme Brûlée Oct 29, 2013 6:00 AM
    Creme Brulee

     
  • Judith’s Mashed Potatoes Oct 22, 2013 6:00 AM
    Judith's Mashed Potatoes

     
  • Chocolate Flourless Cake Oct 8, 2013 6:00 AM
    Chocolate Flourless Cake

     
  • Speedy Bacon and Cheddar Quiche Sep 30, 2013 1:10 PM
    Speedy Bacon and Cheddar Quiche: Lisa Bellan

     
  • Egg and Waffle Strata Sep 12, 2013 10:33 AM
    Egg and Waffle Strata: Kevin Kilgore

     
  • Angel Lemon Custard Dessert Jul 23, 2013 6:00 AM
    Angel Lemon Custard Dessert: Karen Felker

     
  • Spicy Broccoli With Salami and Fried Egg Jul 10, 2013 6:00 AM
    Spicy Broccoli With Salami and Fried Egg

     
  • The Best Traditional Potato Salad Jul 1, 2013 12:57 PM
    The BestTraditional Potato Salad

     
  • Blueberry Pancakes & Bacon Whoopie Pies May 14, 2013 5:35 AM
    Blueberry Pancakes and Bacon Whoopie Pies: Erica Tomei

     
  • Ham and Cheddar Quiche May 8, 2013 6:04 AM
    1 prepared uncooked pie crust, room temperature 8 ounces deli-sliced ham, chopped 6 ounces (1½ cups) grated cheddar cheese 8 eggs 1/3 cup milk 1 teaspoon dried thyme ½ teaspoon fennel seed ½ teaspoon kosher salt ¼ teaspoon ground black pepper Heat the oven to 425 degrees. Coat an 11-inch tart pan with removable bottom with cooking spray. Alternatively, use a 9-inch deep dish pie pan. Set the pan on a baking sheet. Unroll the pie crust and set it into the prepared pan. Gently push the crust into the corners and up the edges of the pan, crimping and trimming as needed. Scatter the ham and cheese evenly over the crust. In a medium bowl, whisk together the eggs, milk, thyme, fennel, salt and pepper. Pour the mixture over the ham and cheese. Bake for 30 minutes, or until puffed and set at the center and lightly browned at the edges. Cool slightly or completely before slicing and serving. Serves eight. Nutrition values per serving: 360 calories, 24 g fat (8 g saturated), 18 g carbohydrates, 0 fiber, 2 g sugar, 18 g protein, 220 mg cholesterol, 840 mg sodium. J.M. Hirsch, The Associated Press

     
  • Cappuccino Pavlova May 1, 2013 5:49 AM
    Pavlova

     
  • Parsley, Olive, Egg and Ricotta Sandwiches Apr 24, 2013 6:00 AM
    Parsley, Olive, Egg and Ricotta Sandwiches

     
  • Chilaquiles Apr 23, 2013 6:00 AM
    Chiliquilas: Yadira Soter

     
  • Perfect Scrambled Eggs Apr 16, 2013 6:00 AM
    Perfect Scrambled Eggs: Nick Ninedorf

     
  • Salmon, Whole-Grain Mustard And Dill Tartlet Apr 16, 2013 11:21 AM
    Salmon While-grain Mustard and Dill Tart

     
Show 21-40 of 110 « previous next »
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