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"Inspired by a dish I enjoy at a restaurant. You can add or substitute other veggies you have around, or toss in some cooked crumbled bacon or sausage, etc."
"I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes."
"Transform sliced banana bread into a French toast bake using a sheet pan! Then drizzle it with a cream cheese glaze for a decadent, extra-sweet touch."
"This is quite popular in eli's and has become a favorite of ours. When we want a light dinner this is what I serve. We love it with the additional sweetness of the red bell pepper. I prefer using Nova Lox as opposed to Belly Lox which is saltier. Cooking time is approximate, depending on how you prefer your eggs cooked."
"We love Ihops stuffed french toast so much we decided to try to come up with one ourselves. This is really delicious."
"Easily made and a beautifully elegant presentation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
"From Bobby Flay and Hellman's. Added ingredients and cleaned the instructions."
"These are SO delicious - the honey & whole wheat give them a wonderful flavor. Hope you'll enjoy them as much as we do!"
"A delicious light meal with a salad. Great to take on picnics to serve instead of sandwiches or bread. Can be lightly heated and served warm. Recipe from Australian Coeliac Society Magazine Nov/Dec 09 Cooking time does not include chill time in the fridge"
"Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake
"This is a simple perfectly delicious recipe my mom used to make for our family. It origioually came from a biscuits and scones recipe book, this one was always my favorite of all the recipes."
"A soft flour tortilla, rolled and lightly grilled, filled with scrambled eggs, sausage, potatoes, onions, peppers, and two cheeses."
"This recipe always goes over really good at gatherings. It is a finger food also. I originally found the recipe on the net but changed the cheese."
"This is one of my husband's favorites and I believe, it originates in Northern Iran. You might like it but if you don't like dill , than you might hate it!"