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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.
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Fluted brioche molds make these individual vanilla cakes blossom. Sweetened cream cheese adds a fluffy dimension, and a sprinkling of poppy seeds lends a bit of crunch.
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Penne pasta, cooked chicken breast, crunchy veggies, dried cranberries, and a creamy poppyseed dressing. Great to take along to picnics or potlucks.
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The favorite flavors of lemon and poppy seed combine to make light, lovely pancakes for a special breakfast.
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Treat yourself to a light and airy cake straight from the microwave.
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With a pinch of cayenne to spice it up.
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Get Roasted Chicken with Pumpkin Seed Salsa Recipe from Food Network
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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Oats, peanut butter, ground flax seed, and chocolate chips make these raw balls of energy a perfect, nutritious, on-the-go snack.
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Get Spicy Fennel Shrimp Recipe from Food Network
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An elegant, crisp cookie with walnuts and anise seed.