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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
These shallow-fried zucchini rounds are delicious served as a snack with drinks, but they are equally good at room temperature as part of an antipasto.
Ingredients: flour, egg, milk, zucchini, parsley, garlic, lemon
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This recipe will give you yeast dinner rolls made rich with eggs. Let them rest overnight before baking.
Ingredients: yeast, milk, sugar, eggs, butter, salt, flour
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Get Japanese-Style Ham and Cheese Omelet Recipe from Food Network
Ingredients: eggs, milk, ham, gruyere, vegetable oil, chives
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Baby red potatoes are mashed with almond milk, lemon, and soy-free buttery spread in this customizable vegan recipe for a weeknight side.
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Garlic-seasoned baked pork chops are a quick and easy weeknight meal the whole family will be requesting.
Ingredients: butter, egg, milk, pork, garlic powder, salt
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Cheer on the Falcons with some festive Jell-O shots.
Ingredients: grape, lime, gelatin, vodka, milk, sugar, cherry
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Frozen chai tea drink with a hint of vanilla is a quick and easy treat for cold summer afternoons.
Ingredients: water, chai, sugar, cinnamon, vanilla, ice, milk
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This is an easy dish to whip up for a pot luck. For variation, add whatever fruit is in season.
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The name says it all in this pink flamingo yogurt smoothie. Strawberries, mango, and yogurt are blended into a bright pink drink for a quick on-the-go meal.
Ingredients: strawberries, mango, yogurt, milk, honey, ice
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All your favorite comfort foods rolled into one.
Ingredients: butter, flour, milk, cheddar, macaroni, bacon, buns
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Banana, spinach, and peanut butter blend with yogurt and milk for a power-packed smoothie.