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cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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These homemade whole wheat crackers are very easy to make from scratch and can be customized with any additional seasonings you like.
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.
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Berries provide the filling for these simple crepes using whole wheat flour, egg whites, and skim milk.
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These yummy muffins are packed with whole wheat flour, flax, wheat germ, and lots of chocolate!
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Get Christina's Beer and Onion Pancakes with Maple Walnut Beer Syrup Recipe from Food Network
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Cap'n Crunch Pancakes use one breakfast food to make another: crushed cereal is turned into fluffy pancakes with a malted milk glaze. Oh, and there's a full can...
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Ingredients: mushrooms, rib roast, soup mix, beer
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Get Chocolate-Chip Sunflower-Butter Muffins Recipe from Food Network
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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A hearty, healthy bread that combines bread, rye, and whole wheat flours with cocoa and molasses.