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cooking.nytimes.com
This recipe is by Mark Bittman and takes About an hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: leeks, plum tomatoes, olive oil
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Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients: oil, green plantain, water
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Chocolate cookies coated in confectioners' sugar...very good!
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Transform your overripe bananas into tasty banana waffles made with whole wheat flour for a hearty start to the day.
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Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
cooking.nytimes.com
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist
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Poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce.
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This recipe for zucchini-chocolate cupcakes with cream cheese icing is a great sweet treat for summer, when lighter desserts are more appealing.
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Cauliflower, Cheddar cheese, and bacon bits come together in this low-carb, keto alternative to hash browns.
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These little ham and Swiss cheese sandwiches on Hawaiian rolls are brushed with a savory melted butter blend and baked golden--a great option for a party or funeral.
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Air-fried to crispy, golden deliciousness, these fresh salmon patties are paired with a zesty aioli dipping sauce for a quick and easy weeknight meal.
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These easy-to-make egg bites with spinach, potatoes, onion, and bell pepper are baked in muffin cups for the ultimate grab-and-go breakfast.