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cooking.nytimes.com
Instead of using only wheat flour in these pancakes, I’ve combined whole-wheat flour and almond flour The almond flour makes for a very moist and delicate pancake Almond flour is high in vitamin E, calcium, magnesium and copper.
www.allrecipes.com
Potato pancakes are flavored with Parmesan and Cheddar cheeses and are sure to please the whole family. Wrap them in foil and bring them along in your lunch.
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A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
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Use the bread machine to make the herb dough, roll it out and fill it with broccoli or any other vegetable you prefer. Then add ricotta, Parmesan, mozzarella and provolone cheeses. Seal it up and bake it for pizza in a pocket.
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Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
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This version of Linzer cookies are made as bars, not cutouts, but they taste just as good! The almond dough encases a filling made with dried apricots and apricot preserves.
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A healthier addition to any celebration, this gluten-free raspberry-lemon cake has lemon, Greek yogurt, raspberries, and no refined sugar.
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You'll find many uses for this versatile pasta sauce. Let tomatoes, garlic, sugar, parsley, garlic powder, oregano and basil go for a nice, slow simmer with zesty jolt of flavor from capers and crushed red pepper.
www.chowhound.com
After watching Martha's cupcake week I was inspired to create a new cupcake for Alex. He really loves cinnamon and I saw that one of the Trophy Cupcakes flavors...
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These homemade protein bars are packed with oats, coconut, and sunflower seeds, with a bit of dark chocolate for an added hint of sweetness.
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Your kids will be amazed by this stacked chocolate volcano cake that appears to be erupting with orange marshmallow fluff and candy lava.
www.delish.com
Curry powder adds extra kick to the classic stir-fry combo of rice, chicken, and vegetables.