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Featuring rhubarb and a lightly sweetened oat topping, these rhubarb crisp muffins are a fantastic breakfast treat.
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These savory fritters are made with split pea flour and a blend of mild spices. An East Indian snack that goes well with mango chutney!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cheddar cheese and flour tortillas are all you need for these quick and easy quesadillas. Cook in the microwave for 1 minute and lunch is served!
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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Fried dough pastries made of whole wheat flour, fried and sprinkled with cinnamon sugar, are a popular Canadian treat.
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Potatoes, celery and onion are cooked with chicken broth and cream, and thickened with flour in this creamy, simple, potato soup.
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Moist, delicious, and made with oats, whole wheat flour, and soy milk, these banana breakfast muffins are a kid-friendly, on-the-go option!
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Pancakes made with chunks of candied bacon and his favorite beer will put a smile on Dad's face.
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This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life.
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Get Grilled Pizzettas with Sausage, Egg and Stracchino Recipe from Food Network