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Get Italian Egg Bread Bowl Recipe from Food Network
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Onions are caramelized and blended with paprika and rye bread in this delicious sauce. When we were little my Oma would serve this sauce over either pork or beef.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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This recipe is by Florence Fabricant and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple yeast bread is shaped like a turtle, complete with raisin eyes. Kids love it!
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Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.
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Get Red Pepper-Basil Pesto Pizza Recipe from Food Network
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Studded with rum-soaked raisins, Chef John's Hot Cross Buns are made the traditional way with the cross baked in, not applied afterwards.
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This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!
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Lemon zest and nuts flavor this moist loaf that 's intensified with a lemon-sugar glaze.
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Decadent bacon and nutty Gruyere cheese make this quick bread into a rich and savory treat.
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All the flavors of Irish Soda Bread in a quick and easy cookie!