This is an example of a HTML caption with a link.



facebook twitter linkedin tumblr google

Search Recipes


Most Popular Recipes


Breakfasts Recipes


Recipe Name Category Total Views
1 Country Breakfast (Kraft) Breakfasts 660
2 40-Second Omelet Breakfasts 136
3 Corn Pancakes Breakfasts 118
4 A Texas Breakfast Casserole Breakfasts 108
5 Corned Beef Smash(Vaughan) Breakfasts 106
6 Cottage Cheese Pancake Breakfasts 105
7 A Norwegian Coffee Cake (Kringla) Breakfasts 105
8 Country Breakfast Pie Breakfasts 104
9 Country Potato Patties Breakfasts 100
10 Cream Of Wheat Pancakes Breakfasts 98
11 Country Breakfast(Kraft) Breakfasts 92
12 Corned Beef Hash(Claiborne) Breakfasts 90
13 Couscous Pancakes Breakfasts 89
14 Cottage Cheese Cakes Breakfasts 88
15 Country Style Buttermilk Pancakes with Berry Breakfasts 88
16 Country Style Turkey Sausage Breakfasts 87
17 Cornmeal Pancakes Breakfasts 83
18 Cornmeal Hoecake Breakfasts 80
19 Corn Pancakes(Mf) Breakfasts 80
20 Cornmeal Waffles Breakfasts 79
21 Cranberry Bran Banana Muffins Breakfasts 77
22 Crc Pancakes Breakfasts 77
23 Amaretto Butter& Amaretto Syrup Breakfasts 77
24 Corn-Meal Waffles Breakfasts 74
25 Country Breakfast Cereal Breakfasts 73
26 Turkey Breakfast Sausage Breakfasts 49
27 Sourdough Belgian Waffles Breakfasts 48
28 Kedgeree Breakfasts 48
29 Yankee French Toast * Breakfasts 48
30 Eggnog French Toast Breakfasts 48
31 Apple Tansy Breakfasts 48
32 Almond Cream Crepes Breakfasts 47
33 Applesauce Cake Waffle Breakfasts 46
34 Tangy Brunch Sausages Breakfasts 45
35 Overnight Crunchy French Toast Breakfasts 45
36 German French Toast Breakfasts 45
37 Weetabix Fruit Loaf Breakfasts 45
38 Union Pacific Apple Pancakes Breakfasts 45
39 Banana French Toast Breakfasts 45
40 Torrijas Breakfasts 45
41 Kentucky Griddle Cakes Breakfasts 45
42 Belguim Waffles Breakfasts 44
43 Basic Crepes- Great Chefs Breakfasts 44
44 Double-Cinnamon French Toast Breakfasts 44
45 Tofu French Toast Breakfasts 43
46 Tex-Mex Strata Breakfasts 43
47 Sock-It-To-Me Coffee Cake Breakfasts 42
48 Kera Jenkins Corn Pancakes Breakfasts 41
49 Brunch Spud Boats Breakfasts 41
50 Puffy Apple Pancake Breakfasts 40

Page(s) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 NEXT






Related Recipe:
Braised Lamb Shanks with Roasted Garlic& White Beans

1 c Dried Cannellini, great

- Northern or navy beans 1 lg Head garlic

1 tb Olive oil

4 Lamb shanks, trimmed of fat

- and membrane (1 pound) 2 sm Carrots, peeled and diced

1 Onion, chopped

1 Stalk celery, diced

1/2 c Dry red wine

1/2 c Defatted beef stock

28 oz Plum tomatoes, drained

- (1 can) 2 tb Chopped fresh rosemary -or-

- 2 ts dried 1 Bay leaf

Salt and freshly ground - pepper to taste

Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours of overnight. Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour. Preheat oven to 300 degrees. Remove as much of the outer husk of the garlic as possible without separating the colves. Wrap loosely in aluminum foil and bake for 30 minutes. Unwrap foil and separate the cloves slightly so that they cook evenly. Wrap again and bake for 30 minutes longer, or until the garlic is very soft. Set aside to cool. Increase oven temperature to 325 degrees. In a Dutch oven, heat 1 1/2 teaspoons oil over medium-high heat. Add lamb shanks and brown on all sides. Remove from the pan and drain on paper towels. Add the remaining 1 1/2 teaspoons oil to the pan, then add carrots, onions and celery; saute for 2 to 3 minutes, or until softened. Add wine and cook until it has reduced by half, 5 to 7 minutes. Stir in beef stock, tomatoes, rosemary and bay leaf. Peel half the roasted garlic cloves and add to the pan; bring to a boil. Return the meat to the pan, cover tightly and place in the oven. Bake for 1 1/2 to 2 hours, turning the shanks occasionally, or until the meat is very tender. Meanwhile, drain beans and place in a large heavy pot. Add water to cover by about 4 inches and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, or until the beans are tender. Drain. (This recipe

can be prepared ahead to this point. Cover and refrigerate the stew and beans separately for up to 2 days. Lift off fat that has solidified on the surface of the stew and reheat before proceeding.) With tongs, transfer the shanks to a plate, cover and keep warm. Remove bay leaf from the sauce and skim off fat. Boil the sauce for about 5 minutes, or until slightly thickened. Peel the remaining roasted garlic and add to the sauce along with the drained beans. Heat through and season with salt and pepper. Mound the bean mixture on a platter and place the lamb shanks on top. Serves 4. CALORIES: 445 PER SERVING; PROTEIN: 40 GRAMS; FAT: 10 GRAMS; CARBOHYDRATE: 46 GRAMS; SODIUM: 518 MILLIGRAMS; CHOLESTEROL: 89 MILLIGRAMS.