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This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
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A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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You can get a yummy loaf of gluten-free bread from your bread machine with this recipe using white and brown rice flours.
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
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Get Plum Crunch Recipe from Food Network
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Get Kielbasa Grilled Cheese Recipe from Food Network
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A party hit, this Mexican hot chocolate cake uses red chiles, almonds, a rich ganache, and minimal flour to deepen the intense cocoa flavor.
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Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
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A sweet yeast-raised doughnut filled with cranberry jelly. Perfect for Thanksgivukkah!
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This delicious Galician dish of steamed clams in a saffron-infused white wine sauce is very common here in Spain. I give you my mom's variation, you will love it!
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A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.