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This bread is made with an overnight starter, so it's very chewy and great for sandwiches. You use the bread machine to do all of the mixing, but it's baked in the oven. If you want a texture with lots of holes, knead less and add more liquid.
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This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very simple and easy to prepare bean soup consisting of pinto and garbanzo beans, chicken bouillon, and hot pepper sauce. Pairs nicely with a Caesar salad.
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This stovetop rice pudding is made with milk, flavored with cardamom and rose water, and topped with almonds.
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This recipe is quick and easy, but the resulting oatmeal bar cookies topped with raspberry jam taste so decadent.
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Oatmeal is cooked with berries, applesauce, and wheat germ. It's delicious!
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Catfish in stewed tomatoes and oregano over rice.
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This recipe provides a meat-free version of Asian-style lettuce wraps using rice to fill romaine lettuce leaves.
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This exotic tea uses cardamom, cinnamon and pepper for flavor.
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I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.
Ingredients: milk, sugar, yeast, water, shortening, flour, salt
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A flatbread from Ethiopia cooked in the skillet. Millet flour gives a nutty tone.
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Ice pops made with avocado, agave nectar, and lime juice make great dessert items for the summer months.