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Silken tofu replaces both the eggs and dairy in this traditional pie with an untraditional twist.
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Really good crunchy cookie. I got this recipe many years ago from my grandmother.
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A sweet rhubarb filling is baked on a buttery crust creating a bubbling rhubarb crisp just like grandma used to make.
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Try this old family recipe from Ireland's County Cork next time you want a loaf of soda bread.
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This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.
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Zucchini strips rolled together with bacon and fontina cheese make this a delightful little appetizer.
Ingredients: zucchini, fontina cheese, bacon
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Fresh strawberries get an easy coating of prepared cream cheese frosting and a sprinkle of chopped peanuts for a pretty brunch idea.
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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This recipe is for an herb-accented baked dish with eggplant, red bell pepper, and onion, topped with cheese.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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A wonderful recipe for baked chicken breasts in a creamy, Asiago cheese sauce finished off with black pepper, balsamic vinegar, and additional Asiago cheese.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter