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cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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This savory pancake filled with cabbage, bacon, sausage, and shrimp is a well-known Japanese dish, okonomiyaki, that's easy to customize.
cooking.nytimes.com
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This rich vanilla scented custard pie is made with whole eggs, buttermilk and butter.
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Whisk all the ingredients for pancakes together and bake in a pie pan for quick and easy baked pancakes. Serve with lemon juice and confectioners' sugar.
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Try these pancakes made with mashed sweet potatoes, and you may never again want regular pancakes!
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Cornbread made with blue cornmeal is slightly sweet, with a cakelike texture.
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Easy-to-prepare meatloaf, rolled and stuffed with cheese, or any number of other possible ingredients, such as sauteed onions and mushrooms.
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These easy-to-make French toast sticks turn out great in an air fryer. Make sure the bread is dry, otherwise the toast sticks can fall apart during the soaking process.
Ingredients: bread, eggs, milk, vanilla, cinnamon, nutmeg
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Fresh rhubarb is cut into small pieces and piled into a prepared crust. A creamy custard filling is stirred up with eggs, a bit of milk, flour, sugar and nutmeg, and then it 's poured over the rhubarb. The pie is slipped into the oven for an hour until the custard is set. Cool it slightly before serving.
Ingredients: pie shell, rhubarb, sugar, flour, nutmeg, eggs, milk
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Baked rice pudding flavored with nutmeg and cinnamon and flecked with raisins.
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Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.