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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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This no-knead sourdough bread is better than bakery bread and only requires 5 simple ingredients to create a crunchy crust and airy center.
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These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
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Transform your overripe bananas into tasty banana waffles made with whole wheat flour for a hearty start to the day.
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Espresso-flecked morning muffins with a big, walnut-crusted top.
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Get Sausage Bread Brunch Sandwich Recipe from Food Network
cooking.nytimes.com
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Ingredients: flour, garlic, semolina flour, yeast, salt
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Beer, jalapeno peppers, and onions make this bread a savory treat.
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Wonderful Italian bread made in a bread machine then baked in the oven.
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Get Pumpkin Mousse Recipe from Food Network
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Belizean bread pudding, made with coconut milk, sweetened condensed milk, and raisins, is a delightful dessert for special occasions and dinner parties.