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Dandelion flowers are coated in a beer batter and then deep-fried into crispy appetizers or crunchy summer salad toppers.
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These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.
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This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).
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These delicious banana muffins are easy for kids to make.
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This take on sloppy joes uses ground pork in place of the beef for a slight variation on a classic American dish.
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Authentic Mexican stuffed peppers start as fresh poblano peppers, roasted in the oven, skinned, and stuffed with cotija cheese. Floured and dipped in egg, the peppers are fried to tasty golden brown.
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A simple but delicious recipe for oatmeal muffins.
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Flaky, croissant-like biscuits with delicious buttery layers achieved through the dough laminating process.
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Use your leftover wild rice to make these hot little items based on the idea of a potato pancake.
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Try this simple and quick pesto on your next batch of pasta.
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Cornbread with a little added sweetness is a nice accompaniment to any meal. Try making them into muffins for a tasty breakfast treat.
cooking.nytimes.com
One of the beauties of layer cake is that you can do much of the work in advance The cake layers can be baked one day ahead, wrapped tightly and kept at room temperature The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using)