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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These fried pork chops and first pan-fried, topped with Parmesan cheese, and baked into crispy perfection using this amazing recipe.
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This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.
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Spinach, provolone cheese, and prosciutto and rolled into a meatloaf spiral before being roasted with red wine. This is not your mother's meatloaf!
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Get Sausage Bread Brunch Sandwich Recipe from Food Network
cooking.nytimes.com
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Ingredients: flour, garlic, semolina flour, yeast, salt
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Beer, jalapeno peppers, and onions make this bread a savory treat.
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"Baked beans were a treat on special-occasion Sundays," says West Hartford, CT, chef Billy Grant.
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Wonderful Italian bread made in a bread machine then baked in the oven.
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A nice twist for a easy baked fish dish usually some unique flavor but still highlighting the fish flavor. This can be made with Grouper which I prefer the thicker...