Scrambled eggs/2 recipes

Thin Indian crispy cracker or flatbread. Typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.

Quick and easy, this savory dish is made with beef round steak, mushrooms and egg noodles.

Jam filled cookies, traditionally from Eastern Canada but popular around the world. Some know this as a Christmas cookie but it's good any time of year.

It's hard to resist the tangy, sweet, sour, and savory honey and garlic glazed with that classic party pleaser that is relatively easy to make. Meatballs glazed in tasty goodness. Always a hit at a potluck.

Juicy bites of sesame chicken that's super quick and easy to make. Serve with rice if desired.

It's not the double-down, but it's as close as you can get! The ultimate crunch and moistest lean pork chops you will ever experience.

I Remember my Grandmother and Mother making these cookies. Somewhere along the line, I lost the recipe. I have tried to find a recipe with "that" taste I remember so well. Then I saw "this" one, and, for a moment, it brought back not only my childhood but also my mother and grandmother.

My husband and i really enjoyed this recipe. I am not a very good cook, but these instructions were really easy to follow! Try it!

A prize winning best of the best meatloaf. Best meatloaf I've ever had.

A tantalizing and delicious pasta dish made with succulent chicken breasts, bell peppers and fresh mushrooms.

Buttery and moist inside, chewy and slightly crispy outside. Shaved chocolate bars and chocolate chips make these cookies double chocolaty and delicious. After the first bite, you will fall in love with these yummy treats.

How to dye Easter eggs with homemade Easter egg dye. Dye Easter eggs naturally with food coloring and vinegar; includes a color chart of brilliant colors.

Learn from the amazing chef herself and enjoy this scrumptious banana bread that will be your new favorite thing for breakfast.

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.