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This Palestinian semolina cake uses tangy yogurt, tahini, and shredded coconut for a special texture. It's finished with a sugar syrup to keep it moist.
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Crunchy and simply seasoned, these baked chicken fingers are served with a luscious honey-mustard sauce.
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I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy And the trick to baking with it is simple: use the good stuff and use it judiciously Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up
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"I'm crazy about fish tacos," says chef Amanda Hallowell. "And my sister Jessie is a sauerkraut fanatic. She made a fish Reuben sandwich one day, and we said, 'Lets combine the Reuben and the fish taco.' " At Nebo Lodge, that means fried flounder wr
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This bread is moist and nutritious.
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Tomato sauce, water, and seasonings are thickened with browned flour. Chicken or beef stock could be substituted for the water to heighten flavor.
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Straight from The Firehouse Kitchen, this delicious pizza can be customized for any taste.
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Just flour, yeast, sugar, salt and water in the right proportions make this basic bread a winner. The recipe makes three loaves, so you can freeze what you cannot use or give them away to your friends.
Ingredients: water, sugar, yeast, salt, flour
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: puddings, plus, flour, chives, water
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Undeniably cute.
Ingredients: flour, powdered sugar, salt, butter
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Very pretty chocolate and plain shortbread cookies.
Ingredients: flour, sugar, butter, cocoa, chocolate
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Get Buttermilk Biscuits with Sausage Gravy Recipe from Food Network