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These crackers are made of garbanzo bean flour, sorghum flour, and rice bran; full of flavor with Italian seasoning, honey, and Kosher salt.
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This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hearty Sirloin Chili Recipe from Food Network
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Poppy seeds add crunch and richness to these bite-size tea cake cookies that are rolled in powdered sugar.
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This rib roast recipe took years to formulate and it makes the most out of this cut of meat. It's perfect for any special occasion.
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It's a nice combination of andean bolivian/peru traditional ingredients (quinoa) and European cousinne.
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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Chicken breasts are browned in butter, then baked with mushrooms, onion, white wine, and Gruyere cheese.
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This walnut-lover 's pie is very similar to a pecan pie, but the addition of milk and flour add a slightly heavier texture and creamier taste. The nuts are arranged in the bottom of a pastry shell and the sweet, thick filling is carefully poured on top. The pie is baked for an hour and then cooled before serving. Serve it with whipped cream.
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The name says it all. Use pancake syrup instead of the corn syrup, if you wish.
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William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
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All the flavors of pumpkin pie spice are baked into these delicious soft sugar cookies.