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Spread the bread with butter/margarine and make sandwiches with the ham and mozzarella, reserving a handful of mozzarella for sprinkling on top. Slice each sandwich into 2 triangles. Arrange in a ...
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Good Housekeeping on MSNSolo supper? Our Ham and Egg Pasta Bake recipe is the perfect meal for oneT his pasta bake for one is a lifesaver when you’re cooking for yourself and don't want to be left with a mountain of ...
来自MSN2月
Ham and Egg Cups - MSNThese Ham and Egg Cups are the perfect bite-sized brunch recipe, and only take 25 minutes to make. Cheesy and hearty, they have everything you need to get you through the day. Why this Breakfast ...
Ingredients: 1 cup milk; 1 large egg; 1/4 cup vegetable oil; 1 cup flour; 1 teaspoon sugar; 1/4 – 1/2 teaspoon salt; 1-1/2 teaspoons baking powder; 1/2 cup grated cheddar cheese ...
Now, Lilly, if you would hand me the egg mixture, please, we'll go ahead and pour it right into the pan. Then we're going to add ham. I prefer to use prosciutto, which is a special Italian ham.
Get the recipe: Eggs and Ham Fried Rice. Tortellini alla Panna. Theresa Graco. A rich, indulgent pasta supper that takes less than 30 minutes to make. Get the recipe: Tortellini alla Panna.
Chef Anne Burrell joins Hoda and Jenna to share her recipe for a hearty ham, spinach and egg breakfast casserole. The very best Prime Day deals on TODAY: Up to 54% off Tarte, cooling sheets, more ...
8 large eggs. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon hot sauce. 3/4 teaspoon hot paprika. 1/4 cup finely chopped dill pickles, plus 1 1/2 tablespoons brine from the jar ...
Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve.
Get the recipe: Eggs and Ham Fried Rice. Tortellini alla Panna. Theresa Graco. A rich, indulgent pasta supper that takes less than 30 minutes to make. Get the recipe: Tortellini alla Panna.
Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving.
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