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This recipe for pretzels uses traditional Irish soda bread dough instead of a yeast based dough. It's quick and works great! These pretzels come out great, just like the street vendor type.
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This light rye loaf for the bread machine has lots of caraway seeds and is sweetened with both brown sugar and molasses.
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These bars taste wonderful and are very colorful on your plate of goodies for the holidays. Try them and your guests will rave over them. Don't be surprised if they ask you for the recipe.
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Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
cooking.nytimes.com
For me, a dinner party is a chance to try all those recipes that serve as bedside reading For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
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If you love lemon bars, try these delicious lime bars. They're similar, but they have the bite of fresh lime juice and grated lime peel. Fun to take to a picnic or just make anytime.
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A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Ingredients: water, yeast, sugar, salt, olive oil, flour
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Artichoke hearts are the new kale chips.
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Elegant dessert for a Christmas buffet. Not your ordinary pound cake!
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This is a tradition at Easter in our family! A delicate butter cookie, decorated with colored coconut to look like a little nest and filled with chocolate covered almonds or peanuts.
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Mushrooms are sauteed in butter, then simmered with milk, flour and soy sauce, creating a creamy gravy. Serve over warm biscuits, rice or pasta.
Ingredients: butter, mushrooms, flour, milk, soy sauce
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Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.