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Just in time for the holidays —gluten free Cinnamon Bun Muffins.
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There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
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Your favorite fresh fruit works beautifully in these simple, buttery muffins. They freeze well, too.
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Paprika, onion powder, and garlic powder season these muffins with spinach in them.
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If you love rhubarb-strawberry mixtures, you'll love this easy recipe for a sweet rhubarb crisp with strawberries.
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Like a tamale, filled with cheese and fresh sweet corn.
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With a hint of orange and the crunch of cornmeal.
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Thin enough to flash-fry but thick enough to let the sweet onion flavor shine through, these onion rings work well as a side dish but also are great as a stand-alone snack Less is more when dipping the rings in the buttermilk mixture and then the flour mixture Be delicate in the coating process, and make sure to let as much liquid and then as much flour fall off as possible
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This vegan recipe for banana cake is made without eggs, milk, or butter. One can add raisins or chopped nuts for extra flavor and variation.
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This is a great sandwich bread. Makes a great grilled cheese or Rueben sandwich! I like to form this bread in a round circle, and bake free form in the la cloche!
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These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.