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These Crispy and Chewy Ginger Cookies are Gluten Free and Dairy Free!
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These gluten-free drop cookies made with almond flour, dates, walnuts, and chia seeds are quick and easy to make and paleo-friendly.
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My grandmother made these in her woodstove oven and I have always guessed at the cooking temperature and cooking times. As is usual with lots of older recipes no exact amount of flour was listed either.
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Made with a hint of molasses, these ginger cookies stay soft for days.
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A pie shell is filled with a cooked mixture of sugar, cream of tarter and buttery round crackers. A sprinkling of butter and cinnamon completes the pie.
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Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this rich bread pudding.
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Delicious crab salad! with hazelnuts and chopped pear, served on a bed of butter lettuce.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
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These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
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Get Ragu Alla Bolognese Recipe from Food Network