Search Results (10,000 found)
cooking.nytimes.com
For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander Generally, the smaller the cucumbers, the more crisp the pickles will be I used very small Kirby cucumbers, and a month later mine still crunch with each bite.
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This 100% whole wheat bread gets an extra chewy crunch from toasted pumpkin seeds and sunflower seeds.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
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These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Ingredients: pork, oil, flour, egg, panko
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
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Chocolate Zucchini bread with a cinnamon twist.
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Cinnamon chips add a fall flavor to a chocolate zucchini bread. Applesauce in the batter adds moistness and stands in for fat, and whole wheat flour gives a nutty flavor and hearty texture.
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For this two-layered, spiced zucchini bread, cocoa and chocolate chips are mixed into half the batter for one of the layers. You could swirl the contrasting batters for a nifty wavy effect.
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This moist and flavorful zucchini bread is made healthier using whole wheat flour, low-fat milk, less oil and sugar, and more zucchini.
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Applesauce, not fat, provides the moisture in this tender banana bread.