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Use your favorite starter to make this basic, easy-to-make loaf in your bread machine.
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Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.
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These are dumplings that would make your mom proud! Lightly seasoned with parsley and onion, these are tender and lovely in chicken soup.
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Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Use lemon extract to make this recipe for lemon-flavored tea biscuits that go great with hot beverages or as an anytime snack.
Ingredients: flour, baking soda, salt, butter, sugar, lemon, eggs
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A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
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Get Fried Chicken Recipe from Food Network
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Melting jam come out of muffin once you bite. Light texture because of less flour. Very chocolate goodness.
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A rich banana cupcakes recipe with buttercream frosting and caramelized bananas.
cooking.nytimes.com
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp
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Oatmeal cookies with a touch of whole wheat and granola.