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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Easy cheese and garlic breadsticks made in a food processor.
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Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.
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The secret to great Cuban sandwiches is in the lightness and crispness of the bread. Chef John tells you how. Hint: the secret is the lard!
Ingredients: yeast, water, flour, sugar, lard, salt, cornmeal
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping.
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Light, mildly spiced and crowned with butter and cinnamon sugar, this quick bread is bound to be a big hit.
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Moist banana bread has a little extra kick, thanks to ginger added to the batter, makes for a tasty way to start the day.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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Orange juice and zest lend a delightfully citrus accent to this mildly spiced pumpkin-nut-date bread.