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Potatoes and onion grated, combined with eggs and pancake mix, and cooked just like breakfast pancakes. Excellent when served with warm sour cream.
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Rich and eggy challah bread is quickly and easily turned into a delicious stuffing for a 15-pound turkey.
Ingredients: butter, onion, turkey, challah bread, eggs
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Thin layers of almond cake are brushed with coffee syrup, spread with coffee buttercream, and finished with chocolate ganache in this classic torte.
cooking.nytimes.com
These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.
cooking.nytimes.com
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
www.chowhound.com
This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
www.delish.com
Zucchini noodles can stand in for much more than spaghetti.
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Alan Jackson's recipe for Pistachio Macarons from The Lemonade Cookbook
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Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone.
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Made with fresh peaches and reduced-fat buttermilk, this cake is easy and delicious.
cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey