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cooking.nytimes.com
Take a healthy hashbrown, plump it up with more potatoes, a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
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If you like kale, you'll love it in a salad with feta cheese, walnuts, and grapes.
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These sliced chocolate and almond cookies are the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices.
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Gluten-free cookies made with coconut and plenty of lime will have all of your gluten-free family members and friends very happy.
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The red and green make a very pretty cookie. You may use other nuts instead of pistachios, if you prefer.
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Get Rosti Recipe from Food Network
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Creamy and rich Alfredo sauce that some may say is better than the famous Italian restaurant chain is quick and easy to make.
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Get S'mores Pizzette Recipe from Food Network
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This nutritious wheat bread from your bread machine is packed with sesame, flax and poppy seeds. Toasting enhances the nutty flavor.
cooking.nytimes.com
This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet and spicy tenderloin recipe is super easy! Make it as spicy as you like by adding more or different types of chili peppers.
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Get Tequila Lime Chicken Recipe from Food Network