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These yummy rolls aren't really biscuits, but they're named after rolls I used to get at my local bakery. My family thinks they're sweet enough without icing, but a simple powdered sugar one would be nice.
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Milky and sweet, this delightful bread pudding gets drenched in a creamy vanilla-laced sauce. Serve warm.
cooking.nytimes.com
A 3 1/2 pound bird should roast in 55 to 60 minutes, while a 4 1/2 pound bird requires 60 to 65 minutes If using a basket or a V-rack, be sure to grease it so the chicken does not stick to it If you don't have a basket or V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side.
Ingredients: roasting chicken, butter
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How to grill whole trout, stuffed with lemon, dill, and dotted with butter. Easy!
Ingredients: trout, lemon, butter
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A combination of ground beef, onion, green pepper, and Cheddar cheese baked in a loaf.
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Stale bread that is buttered, seasoned, and baked till crispy make these inexpensive croutons that everyone will surely enjoy.
Ingredients: bread, butter, garlic salt
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Make this quick and easy vegan caramel sauce in 5 minutes and with 3 ingredients; perfect for ice cream, pancakes, and apple dipping.
cooking.nytimes.com
This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Oatmeal-chocolate chip cookies sandwich a creamy marshmallow filling in this easy made-from-scratch treat.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.