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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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These sugar cookies with a sweet almond flavor are easy to make, and festive for any occasion!
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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
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Rose water adds a lovely flavor to these tender raspberry scones you'll want to serve warm with a cup of tea.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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This savory wheat bread is flecked with sesame seeds, rosemary and deep green zucchini.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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These moist bran muffins are sweetened with molasses and filled with raisins.
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Get Fried Tomatillos With Apple and Ham Recipe from Food Network
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These cookies call only for butter, maple syrup, flour, and salt.
Ingredients: butter, maple syrup, flour, salt