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cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.
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This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
www.delish.com
A homemade apple pie that will even impress your grandma.
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This exciting skillet-baked cornbread includes an eye-opening dose of cayenne and hot pepper sauce.
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Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!
Ingredients: vegetable oil, flour, salt, cumin, avocado, egg
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I was requested to make cornbread to go with black beans, and we were out of cornmeal, so I subbed white masa. Wow. Highly worthwhile. It was skillet cornbread...
Ingredients: masa harina, flour, salt, sugar, milk, butter
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Mashed bananas are the source of sweetness in these high-protein waffles made with quinoa flour that make for a quick and easy brunch.
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Berries provide the filling for these simple crepes using whole wheat flour, egg whites, and skim milk.
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Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.
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Marzipan and sliced almonds are sprinkled over this fragrant white cake that gets its light and tender texture from whipped egg whites.
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This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.