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A biga, or 'starter', adds flavor and extra leavening power to bread dough.
Ingredients: yeast, water, bread flour
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Get Mini Cupcake Buffet Recipe from Food Network
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It takes three flours -bread, whole wheat and rye -to tame sauerkraut and onion, and this sturdy loaf handles the strong flavors quite well.
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These all-natural strawberry cupcakes are made from scratch with cake flour, whole milk, and unsalted butter. Recipe yields 20 standard or 72 mini cupcakes.
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Make it like your birthday every day.
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This recipe is a wonderful way to use persimmons. These bars are moist and fragrant with sweet spices.
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Easy and very lemony!
Ingredients: lemon, egg, confectioners sugar
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A simple yet rich chocolate cookie made from a boxed cake mix and peppermint flavoring.
Ingredients: cake mix, shortening, egg, peppermint
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Three ingredients are all you need for this easy pumpkin cupcakes perfect for Halloween and Thanksgiving season.
Ingredients: pumpkin puree, cake mix, water
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This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.