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cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Mashed sweet potatoes and cranberry sauce left over after Thanksgiving can be used up in this easy recipe for a moist delicious bread.
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Sweet potato, coconut, and walnuts are baked into a delightful bread perfect with a cup of tea.
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Styled after the classic Hawaiian sweet bread and very good.
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A delightfully fluffy chocolate sponge cake for Passover has a delicious mocha flavor thanks to a hint of coffee.
cooking.nytimes.com
At El Rey Coffee Bar and Luncheonette, you can get this rich, silky egg terrine all day long, but it’s particularly wonderful at breakfast or brunch Although it does take time to put together, you can do all of it well ahead – up to 24 hours And the last minute work is minimal (slice an avocado, chop up some fresh herbs)
Ingredients: bread, olive oil, eggs, milk, salt, sugar
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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.
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Flavorful, light sweet bread that is great by itself, or for french toast and summer sandwiches.
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Banana bread with walnuts and dark chocolate chunks is easy to prepare in the bread machine and makes a tasty quick bread.
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Traditional potato-leek soup gets a little kick with the addition of hot sauce for a spicy and warming side or main dish.
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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Packed with whole wheat flour, bran, and germ, this brown bread moistened with buttermilk is a whole grain version of Irish soda bread.