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Yeast-raised whole wheat crumpets are like slightly denser, sweeter English muffins. Slowly cooked on a griddle in ring-shaped metal forms, they're great served warm and soft or allowed to cool for a more crusty texture. Serve them sliced and toasted with your choice of toppings.
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Cornbread made with bananas is an interesting twist on the traditional cornbread recipe. It can be made vegan by switching milk with almond or rice milk.
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Put leftover egg yolks to good use by baking this recipe for citrus egg yolk cookies.
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Cross Irish colcannon with a stuffed baked potato for a tasty bacon, cabbage, and potato delight - topped with melted Cheddar cheese, of course.
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Recipe for Vegetable Frittata, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
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Cut out buttermilk molasses cookies spiced with ginger, cinnamon, cloves and nutmeg.
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Like an open-faced veggie omelet with basil and cheese.
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You can substitute brown or green lentils for the red in this dish.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
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When you feel like you just don't have all the time to bake, treat these shortcut cookies as your magical elves.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
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The only way to serve up cheesecake during the fall: in an apple.