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cooking.nytimes.com
When baking soda was introduced in the early 19th century, Irish home cooks adopted the product almost immediately With soda, a loaf of bread could be ready in as little as one hour, as opposed to using yeast or sourdough starters, which require rising time The recipe is a slight adaptation of one by the Irish cookbook author Rachel Allen
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Get Drunken Cabbage Recipe from Food Network
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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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Get Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches Recipe from Food Network
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Pick your favorite type of berries, and enjoy them baked with oats and wheat germ in these moist muffins!
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Stir up a taste adventure with three tasty cereals, three crunchy nuts, and a perfect blend of spices.
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Get Bulgur-Stuffed Summer Vegetables Recipe from Food Network
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These delicious Cereal bars are always a hit. Easy and quick to make.
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This hearty burrito is made with a whole-wheat tortilla wrapped around vegetarian refried beans, avocado slices, and pico de gallo for a filling lunch or dinner.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don't even think about heading to a Christmas party without a batch of this.
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This delicious pancake of buckwheat, whole wheat flour, all-purpose flour and oats is sweetened with a little honey.