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Use as you would a baking mix. The possibilities are endless!
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This French mother sauce is used in many dishes from lasagna to moussaka. It is also the base used to make a variety of cheese sauces.
Ingredients: butter, flour, milk, salt, nutmeg
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I consider myself more of a cook than a baker, but occasionally my baking experiments lead to a recipe that is worth sharing. These cookies more than make the...
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When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.
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Crunchy and simply seasoned, these baked chicken fingers are served with a luscious honey-mustard sauce.
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This Palestinian semolina cake uses tangy yogurt, tahini, and shredded coconut for a special texture. It's finished with a sugar syrup to keep it moist.
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Peanut butter, roasted peanuts, and peanut butter chips make these cookies ideal for true peanut-lovers.
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Freshly cooked brown rice is sticky and helps hold together the burgers. For a richer flavor, omit the soy sauce and stir in 1 tablespoon white miso paste instead.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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"I'm crazy about fish tacos," says chef Amanda Hallowell. "And my sister Jessie is a sauerkraut fanatic. She made a fish Reuben sandwich one day, and we said, 'Lets combine the Reuben and the fish taco.' " At Nebo Lodge, that means fried flounder wr