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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping.
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Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
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Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked.
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Soy milk and nutritional yeast are the base for this vegan French toast recipe that is quick and easy to prepare.
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Get Turkey and Corn Meatballs with Roasted Pepper Sauce Recipe from Food Network
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Get The Kids' Corn Bread Recipe from Food Network
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These easy Irish soda bread muffins are flecked with caraway seeds and raisins.
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This savory Italian egg bread is loaded with Romano cheese. A change from the usual sweet Easter breads, this rich loaf is fine-textured and dry; it's especially impressive when baked in a tube pan. Enjoy a slice with a nice glass of wine.
Ingredients: milk, yeast, flour, eggs, romano cheese, butter
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Flavored with grains left over after brewing beer, this robust wheat-rye bread is slightly honey-sweet.
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This is a lightly sweetened wheat bread that you can experiment with a bit. Try varying the ratio of whole wheat flour to bread flour to see what suits you best.