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This recipe makes a very flavorful loaf, the combination of banana and blueberry is amazing. The recipe bakes up 3 mini loaves that are tender and golden brown...
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My family loves this cake. Frost with a cream cheese frosting with one ripe banana added and confectioners' sugar sprinkled over the top.
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This is a denser version of the traditional banana cake and is very easy to make. You can either steam it in a square baking tin, in individual foil cups or do it the traditional way, in banana leaves.
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Brown butter adds depth to the flavor of this banana bread and it smells extra amazing while baking.
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This is a quick, healthy soup that is very popular in Japanese cuisine.
cooking.nytimes.com
This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.
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Pineapple, mango, watermelon, and apple are flavored with jalapeno and lime to make a spicy fruit salad that's perfect for summer picnics.
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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.