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cooking.nytimes.com
This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
An easy rolled, refrigerator, no bake cookie!
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Made with whole wheat flour, ground oatmeal, turbinado sugar, molasses, almonds, unsweetened coconut, and carob ships, these wholesome cookies are just the thing to grab for breakfast on the run, or as a satisfying afternoon snack.
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Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.
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Ground flax seed provides some texture to these nutmeg and cinnamon flavored donuts.
www.delish.com
This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.
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Lean pork chops and tender cauliflower florets in a creamy and lightly sweet curry sauce are served over piping hot rice.
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Call this pleasure on a plate: sauteed pork, seasoned with cinnamon, is simmered with a aromatic blend of winter squash, apples, apple juice, cranberries, brown sugar, cloves and mace. Finish with a sprinkling of toasted chopped walnuts.
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A hot, spicy, and colorful slaw is based on shredded bok choy, cucumber, and carrots, then spiked with hot cherry peppers and tossed with a sweet and tangy mustard and jalapeno dressing. Roasted ground ginger and freshly cracked pepper are sprinkled on before serving. Great for those who love spicy foods.
www.chowhound.com
This was a recipe created from 3 other recipes and entered in the SF Food Wars mini cupcake competition. Not only did it win 1st place but it also won photographer...