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This batter of regular- and raisin-bran cereals, flour and buttermilk will make three-dozen muffins. Keep some on hand in the refrigerator so you can always have hot raisin-bran muffins in just the few minutes it takes to bake them.
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This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work!
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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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For breakfast on the go!
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The classic Mexican comfort-food dish from Chef Deborah Schneider.
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These 3-layer Nanaimo bars have a crushed sandwich cookie crust!
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This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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Coconut cookies filled with raspberry jam, or use your favorite filling!
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Double chocolate gluten-free cookies are easy to prepare with a variety of flours including sorghum flour, creating a chewy and delightful treat.