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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Air fryer corn dogs may not be as uniform as the deep-fried version but they are much better for you and fun to make.
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This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make!
Ingredients: flour, milk, salt, eggs, cinnamon, vanilla, sugar, bread
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These homemade croutons taste like small bites of garlic bread.
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Get Granola Bars Recipe from Food Network
cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
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A deluxe version of a BLT sandwich has the bacon, lettuce, and tomatoes, and ups the ante with green onion, Havarti cheese, and softly fried eggs.
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The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
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Soft and tender dinner rolls with the wonderful smell of fresh herbs.
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Get New England Clam Chowder Recipe from Food Network
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Get Shakshuka with Chickpeas Recipe from Food Network