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This corn bread recipe uses beer, buttermilk, green onion, and jalapeno pepper.
cooking.nytimes.com
Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust (Once baked, the coconut flavor almost disappears.)  Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle
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Get Pepperoni Pretzels Recipe from Food Network
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This classic laminated croissant dough takes time and effort, but if you're feeling ambitious, you can make authentic melt-in-your-mouth pastries!
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Get Trout With Sausage Gravy Recipe from Food Network
cooking.nytimes.com
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
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Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
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Get Chocolate-Chip Sunflower-Butter Muffins Recipe from Food Network
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Hard "Oyster" Crackers! There are dozens of bite-size breads that are made to complement seafood soups.
Ingredients: flour, brown sugar, salt, milk, butter
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The red wine vinegar and cilantro make this brisket really something special. Everyone who has tried it has loved it and always asks for more! It is really important to let this marinate for a full day -- it makes all the difference.
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This is a creamy and thick vegan brown gravy using vegetable broth, tamari, soy milk, and nutritional yeast.