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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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No eggs or milk on hand? This moist, orange cake is great whether or not you're vegan.
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A simple dough of flour, salt, oil, baking powder, egg and water yields plenty of pierogi wrappers, ready to be stuffed with the filling of your choice.
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These gluten-free buckwheat pancakes will fill you up with flavor and fiber; this quick and easy recipe tweak is great for weekday mornings.
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These fritters use baking mix to shorten the prep time.
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Get Tomato and Shishito Stir-Fry Recipe from Food Network
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Get Double Stuffed Brownies Recipe from Food Network
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Country-fried steak has the old-country taste right in your own home. Serve with mashed potatoes and peas for a hearty meal.
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Get Spicy Pork with Guajillo Salsa (Puerco Enchilado) Recipe from Food Network
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A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.
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Vatrushka are sweet Russian pastries with yeast dough filled with farmer's cheese, egg, vanilla, and sour cream that go great with coffee.
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Fast and deeply flavorful, this raspberry vinegar-infused chicken dish is served over delicious coconut rice.