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This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
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Get Whole30 Shrimp and Cauliflower Grits Recipe from Food Network
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Rolled oats provide additional texture in this whole wheat bread.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
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Get Sea Salt and Olive Oil Pain D'Epi Recipe from Food Network
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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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This lightly sweetened yeast bread features the luxurious taste of creamy white chocolate chips enlivened with cinnamon. Your bread machine easily produces this treat.
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The critical ingredient is whole-wheat pastry flour, which produces a more tender bread. For these delicate croissants, it is teamed with lots of yeast, butter and a dab of honey.
Ingredients: yeast, water, honey, pastry flour, butter, egg
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Whole wheat flour and millet are mixed with hemp seeds, flax seeds, and chia seeds in this hearty, multigrain seeded bread recipe.