Search Results (13,884 found)
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I first made this because I like Wiener Schnitzel, but don't eat veal and am not crazy about using pork for this particular recipe. Also, I had never used panko...
I first made this because I like Wiener Schnitzel, but don't eat veal and am not crazy about using pork for this particular recipe. Also, I had never used panko...
www.delish.com
Lemon zest and grated ginger add a brightness and subtle spice to these sweet snacks.
Lemon zest and grated ginger add a brightness and subtle spice to these sweet snacks.
www.allrecipes.com
Here's your pecan pie and cookie too!
Here's your pecan pie and cookie too!
www.allrecipes.com
All-purpose and whole wheat flours combine with wheat bran for a nourishing muffin that 's sweetened with molasses.
All-purpose and whole wheat flours combine with wheat bran for a nourishing muffin that 's sweetened with molasses.
Ingredients:
flour, whole wheat flour, wheat bran, salt, baking soda, molasses, buttermilk, egg, butter
www.allrecipes.com
This recipe makes four composed salads that are delicious and fun to make. Lettuce is piled on each plate, then tomatoes and green onions are sprinkled on. Next come the yummy slices of grilled chicken and a handful of tortilla 'crispies.' Finish with a zesty Italian dressing.
This recipe makes four composed salads that are delicious and fun to make. Lettuce is piled on each plate, then tomatoes and green onions are sprinkled on. Next come the yummy slices of grilled chicken and a handful of tortilla 'crispies.' Finish with a zesty Italian dressing.
Ingredients:
bone, mayonnaise, salad dressing, iceberg lettuce, romaine lettuce, green onions, tomato, cheddar, flour tortillas, salsa
www.delish.com
Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
Ingredients:
whole wheat flour, egg whites, cornmeal, parsley, lemon, garlic, salt, black pepper, chicken breast, vegetable oil, mayonnaise, apple cider vinegar, hot sauce, creole mustard, green cabbage, cabbage, carrot, corn kernels, red onion, pepper
www.allrecipes.com
A freshly-made vinaigrette with honey, shallots, and fresh thyme dresses this salad of pre-packaged salad mix, almonds, and strawberries.
A freshly-made vinaigrette with honey, shallots, and fresh thyme dresses this salad of pre-packaged salad mix, almonds, and strawberries.
Ingredients:
lemon juice, honey, shallot, thyme, salt, red pepper flakes, olive oil, vegetable oil, almonds, sugar, salad greens, strawberries
www.foodnetwork.com
Get White Chocolate Valentines Recipe from Food Network
Get White Chocolate Valentines Recipe from Food Network
Ingredients:
sugar cookie, food coloring, white chocolate, flour, baking powder, salt, butter, sugar, egg, milk
www.foodnetwork.com
Get Sarah's PB and J Chocolate Bars Recipe from Food Network
Get Sarah's PB and J Chocolate Bars Recipe from Food Network
Ingredients:
butter, sugar, cocoa, egg, saltines, peanuts, grape jelly, peanut butter, confectioners sugar, chocolate
www.allrecipes.com
You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.
You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.
cooking.nytimes.com
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar They are left out to dry for a day before baking (In the recipe given here, I’ve called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar They are left out to dry for a day before baking (In the recipe given here, I’ve called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly