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A soft flavorful teacake with chewy raisins and citron. This recipe was passed down to me from my aunt.
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An elegant and delicious first course, these rich-tasting crostini also make a lovely light lunch or supper.
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Making your own buttery croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent.
Ingredients: water, yeast, sugar, bread flour, salt, butter, egg
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Try this quick and easy dairy-free coconut caramel drizzled over ice cream, fruit, or baked goods.
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A tangy, ooey gooey omelet sure to please the pampered palette. I like to use Dubliner Irish cheese instead of Parmesan if I can get it.
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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Smoked paprika, salt, and garlic powder are the primary ingredients in this homemade dry rub for ribs.
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Pepperoni, mozzarella cheese, and pizza sauce help make this baked dish with chicken and pasta something to help with pizza cravings when pizza is not on order.
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A warm, filling main course for breakfast or brunch or a sassy southern side dish for supper. Be sure to make up a mess of biscuits to serve alongside this southern favorite!
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