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A pack of frozen dinner rolls turns into a warm and sticky brunch favorite with butterscotch pudding, pecans, and brown sugar.
cooking.nytimes.com
Store-bought croutons simply can’t compete with homemade ones To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use What’s more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads
Ingredients: sourdough bread, olive oil
www.simplyrecipes.com
Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
www.foodnetwork.com
Food Network Magazine had nutrition expert Ellie Krieger give a lesson in healthy baking with this easy recipe for homemade raisin bread with only 99 calories a slice.
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Get Grilled Shiitake and Tofu Banh Mi Recipe from Food Network
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Learning to braid a bread loaf is easy with this step-by-step guide from Food Network Magazine.
www.delish.com
This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling.
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The premium taste of these honey wheat rolls may be attributable to the dab of butter within. Let the bread machine do the heavy work before you shape and bake them.
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Tastes like a pretzel, looks like a roll.
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Eggs give these easy Passover rolls, made with matzo meal, a light and airy texture like popovers.
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Soft and tender dinner rolls with the wonderful smell of fresh herbs.