Search Results (5,946 found)
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Get Roast Chicken With Bread and Arugula Salad Recipe from Food Network
Get Roast Chicken With Bread and Arugula Salad Recipe from Food Network
Ingredients:
chicken, thyme, garlic, lemon, salt plus, black pepper, country bread, champagne vinegar, dijon mustard, olive oil, scallions, currants, baby arugula
www.allrecipes.com
A simple tomato sauce for creating instant pizza snacks! Just spread over warm French bread or use as a dip for bread sticks. Melt some cheese on top to complete the pizza experience.
A simple tomato sauce for creating instant pizza snacks! Just spread over warm French bread or use as a dip for bread sticks. Melt some cheese on top to complete the pizza experience.
www.chowhound.com
Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
Ingredients:
figs, golden raisins, brandy, french bread, butter, sugar, egg yolk, whipping cream, milk, lemon juice, lemon peel, vanilla
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Get Chocolate-Pumpkin Swirl Bread with Marmalade Butter Recipe from Food Network
Get Chocolate-Pumpkin Swirl Bread with Marmalade Butter Recipe from Food Network
Ingredients:
butter, orange marmalade, orange, flour, baking soda, pumpkin pie spice, baking powder, salt, sugar, vegetable oil, eggs, pumpkin puree, vanilla, chocolate
www.allrecipes.com
Golden, fluffy fry breads are topped with spicy, slow-cooked shredded beef and refried pinto beans in this twist on traditional tacos.
Golden, fluffy fry breads are topped with spicy, slow-cooked shredded beef and refried pinto beans in this twist on traditional tacos.
Ingredients:
chuck roast, beef broth, onion, red wine vinegar, chili powder, cloves, cumin, flour, baking powder, salt, milk, olive oil, pinto beans, garlic powder
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
bone, butter, onion, garlic, bread crumbs, caraway seeds, parsley, water, flour, chicken broth
www.allrecipes.com
Use your food processor to cut the kneading time down to just a minute or two, and get 2 loaves of homemade bread in only about 3 hours.
Use your food processor to cut the kneading time down to just a minute or two, and get 2 loaves of homemade bread in only about 3 hours.
Ingredients:
water, bread flour, yeast, sugar, oats, whole wheat flour, salt, brown sugar, vegetable oil
www.allrecipes.com
Refrigerated biscuit dough is easily turned into pull-apart bacon and egg bread in this breakfast recipe sure to wow adults and kids alike.
Refrigerated biscuit dough is easily turned into pull-apart bacon and egg bread in this breakfast recipe sure to wow adults and kids alike.
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Get Milk Chocolate and Mixed Nut Bread Pudding Recipe from Food Network
Get Milk Chocolate and Mixed Nut Bread Pudding Recipe from Food Network
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This apple quick bread recipe is filled with Granny Smith apples and cinnamon and is topped with a brown sugar and pecan streusel.
This apple quick bread recipe is filled with Granny Smith apples and cinnamon and is topped with a brown sugar and pecan streusel.
Ingredients:
brown sugar, pecans, flour, cinnamon, butter, baking powder, baking soda, allspice, salt, eggs, vegetable oil, sugar, vanilla, smith apples
www.delish.com
In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives.
In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives.
Ingredients:
rye bread, canola oil, mustard, mayonnaise, cider vinegar, celery, smoked ham, cheese, chives
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.