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cooking.nytimes.com
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
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Use quinoa to make these meatless burgers with egg, onion, Parmesan cheese, and garlic.
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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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Crunchy little poppy seeds meet their match in these sweet, lemony muffins.
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This wonderfully moist dairy-free orange cake is made with semolina, almonds, and oranges and is flavored with Grand Marnier after baking.
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Try these homemade crispy chicken nuggets, deliciously flavored with garlic, Parmesan cheese, and coated with Japanese panko bread crumbs.
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If you like Irish cream and chocolate, you'll love this recipe.
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Mashed bananas and poppy seeds are mixed with whole wheat flour and wheat bran in these wonderful, hearty muffins.
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For a special holiday entree, make a savory mixture of shredded zucchini, matzo farfel, eggs, onion, and garlic. Stuff it under the skin of boneless chicken breasts and bake the breasts to juicy perfection.
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Here's the bread portion for making homemade Chinese-style baked pork buns, savory buns, or sweet bean buns. Fill these with your favorite Asian bun filling, and bake till golden brown. It takes a while, but it's worth it.
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A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.
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Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls