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Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This naturally sweet and creamy, frosty cold smoothie packs a lot of flavor and a nutritious punch.
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This batter of regular- and raisin-bran cereals, flour and buttermilk will make three-dozen muffins. Keep some on hand in the refrigerator so you can always have hot raisin-bran muffins in just the few minutes it takes to bake them.
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Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava.
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
cooking.nytimes.com
Edna Lewis mastered dozens of bread and biscuit recipes over the years, and in “The Taste of Country Cooking,” she offers two for biscuits; this is the flannel-soft version Be sure to use homemade baking powder, which you can make easily by sifting together 2 parts cream of tartar with 1 part baking soda It leaves no chemical or metallic taste.
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Slathered with herbed butter and sprinkled with fleur de sel.
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A lightly sweetened, extremely yummy muffin.
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This is a very good stocking stuffer for that collegiate in the family, or a gift for the boss at work. It makes a small but elegant gift for the holidays.
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Fresh, creamy ricotta cheese is easy to make at home from ingredients you can find in any grocery store. Use it in pastas, as a spread, or in any recipe that calls for ricotta. It's also a great breakfast treat with fresh fruit.