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Get Smoked Sausage and Cabbage Soup Recipe from Food Network
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This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crisp slices of breaded eggplant filled with ricotta cheese and spinach are topped with a savory tomato sauce in these vegetarian rollatini.
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A classic Southern banana pudding pie recipe, made with fresh bananas, a cooked custard, and vanilla wafer cookies, under a meringue topping.
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For a heartier texture, substitute 1/4 cup cornmeal for an equal amount of corn flour.
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This simple, hearty dessert of cooked, ground wheat fortified with ground nuts and sugar is central to Serbian culture. Serve in small decorative bowls topped with dollops of whipped cream.
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Apples and cinnamon sweetened with fructose are baked under a honey buttermilk biscuit crust in this dessert from the American Diabetes Association.
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A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days.
Ingredients: teff flour, water, vegetable oil
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
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A basic recipe for “white sauce.”
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This soup uses both quick-cooking split peas and dry whole peas, which require an overnight soak. A delicious combination of seasonings, salt pork, and vegetables round out this satisfying creation.