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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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These crepes are made with raw buckwheat groats, egg, brown sugar, cinnamon, and salt.
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Whole wheat bread with the added heartiness of oat flour is easy to make in the bread machine. Just mix it and let it do its thing.
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This is the bread recipe that changed my life—well, at least temporarily, in a small way. Please visit elanaspantry.com for the Rosemary Parsley Topping...
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These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.
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This is a lightly sweetened wheat bread that you can experiment with a bit. Try varying the ratio of whole wheat flour to bread flour to see what suits you best.
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These pumpkin pie bars have all the flavor of a pumpkin pie and are much less work.
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Featuring rhubarb and a lightly sweetened oat topping, these rhubarb crisp muffins are a fantastic breakfast treat.
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Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
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Baked chicken legs are tossed in a sweet and spicy mix of honey, butter, and sriracha sauce in this low-carb weeknight dish full of flavor.