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Cabbage, bacon, and sour cream make a delicious creamy, savory side dish.
Ingredients: bacon, butter, flour, salt, cabbage, sour cream
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A simple white bread for the bread machine. Dry potato flakes help make the texture soft.
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There 's no waiting for the yeast to proof, and no blending a little of this, and then a little of that. Just mix the ingredients together all at once -dissolved yeast, powdered milk, oil, flour, and so on -knead the dough and away you go!
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Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.
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Sweet honeydew melon makes a fresh and fruity beverage that will go great with all your Mexican dishes.
Ingredients: honeydew melon, ice, water, sugar
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Banana-blueberry almond flour muffins substitute almond flour for wheat flour for a gluten-free treat that is quick and easy to prepare.
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This is a simple recipe for a strawberry daiquiri blended with ice.
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Left over turkey is combined with rice, broccoli and Cheddar cheese, and topped with a buttery cracker crust.
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Get Veal Baci Recipe from Food Network
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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
cooking.nytimes.com
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here