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Eggs, cream cheese, and cream of tartar are baked together forming cloud bread, a gluten-free fluffy bread substitute.
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Serve your holiday guests a comforting kugel, rich with raisins, cinnamon, butter and sugar.
Ingredients: eggs, raisins, salt, sugar, cinnamon, butter
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Lots of buttermilk makes these biscuits light and tender.
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This delicious dressing made with buttermilk, sour cream, and mayonnaise takes on personality when other ingredients are added - garlic, oregano, dill, chives, parsley, Worcestershire, hot sauce, and parmesan cheese.
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Yeasted dough, layered with butter, ground cardamom, and nutmeg.
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Risotto is always a great starch to go with any main course or can be served by itself as an entrée.
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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Moroccan flavors of saffron, preserved lemon, and cumin seed infuse slow-braised chicken thighs, traditionally served with couscous or rice.
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Get Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. Use any sprinkles or candy you like for decorating them.
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Recipe for Shrimp with Meyer Lemons, Capers, and Fried Sage Leaves, as seen in the April 2006 issue of 'O, The Oprah Magazine.'