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When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.
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Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter.
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Cashew butter and date smoothie with banana, blueberries, and flax is a dreamy and creamy on-the-go breakfast that is vegan too!
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Poppy seeds add crunch and richness to these bite-size tea cake cookies that are rolled in powdered sugar.
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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
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Mayonnaise and the juice from canned maraschino cherries bring together an assortment of fruits and celery to make a crowd-pleaser of a fruit salad.
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This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
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These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
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Three canned cream soups -- chicken, mushroom and celery -- go into this quick soup made with processed cheese and chunk chicken.