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Recipe Name Category Total Views
1 Caribbean Fried Bananas Fruits 97
2 Crispy Oat Herrings and Apple Rings (Irish) Fruits 81
3 Cherry Parfait Ice Cream Pie ** Fruits 80
4 Cranberry Applesauce Bread Fruits 79
5 Cherry Pie and Whipped Topping-Diabetic Fruits 78
6 Cherried Sweet Potato Scallop Fruits 78
7 Caribbean Bananas Fruits 77
8 Crockpot Home Style Chunky Applesauce Fruits 77
9 Chilled Oranges Fruits 76
10 Cranberry-Ginger Relish Fruits 75
11 Cider Bugs Fruits 72
12 Crazy Berry Blue Pie Fruits 71
13 Cranberry-Chile Chutney Fruits 70
14 Cranberry Apple Pie with Soft Gingersnap Crus Fruits 70
15 Champagne Fruit Bowl Fruits 69
16 Currant-Nut Coffee Bread Fruits 69
17 Cranberrry Chutney Fruits 68
18 Cranberry-Raspberry Preserves Fruits 68
19 Chunky Applesauce Fruits 67
20 Creme Brulee Aux Fruits (Creme Brulee with Fruits) Fruits 67
21 Cascabel and Grapefruit Sauce Fruits 66
22 Cranapple Relish Fruits 66
23 Coffee Roasted Fruit with Cinnamon Twists Fruits 65
24 Cherry Filling For Pierogies Fruits 61
25 Crispy Oat Herrings & Apple Rings (Irish) Fruits 56
26 Prune Puree and Prune Butter Fruits 42
27 Dried Fruit Bread Fruits 42
28 Fruit-Filled Muffins Fruits 41
29 Raspberry Jam Fruits 39
30 Sweet Potatoes and Apricots Fruits 38
31 Rosemary-Raisin Bread Fruits 38
32 Strawberry Or Raspberry Custard Tart Fruits 38
33 Sugarless Blueberry Muffins Fruits 37
34 Orange Crush Sherbet Fruits 37
35 Try These Recipes For Fresh Cherries Fruits 37
36 Marshmallow Fruit Salad Fruits 37
37 Healthy Banana Bread Fruits 36
38 Sugared Fruits Fruits 36
39 Prune and Almond Tart Fruits 35
40 Razzle Dazzle Raspberry Sherbet Fruits 35
41 Pineapple French Toast with Ambrosia Salsa Fruits 35
42 Almond-Streusel Peach Pie Fruits 35
43 Strawberry Jam 1 Fruits 34
44 Ruby Pears Fruits 34
45 Maple Applesauce Fruits 33
46 Raisin Bran Muffins Ww Fruits 33
47 Fruit Cup Fruits 32
48 Apple Mash (Irish) Fruits 32
49 Sundae Apples Fruits 31
50 Roast Beef with Blackberry Ketchup Fruits 31

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Related Recipe:
Olive& Rosemary Flat Bread

Stephen Ceideburg 1/2 c Brown rice flour (see note)

1 1/2 ts Granular yeast

2 ts Sugar

1 1/4 c Warm water (110 degrees F.)

4 lg Egg whites, at room

-temperature 1 tb Olive oil

12 Oil-cured black olives,

-pitted and roughly chopped 4 ts Dried rosemary, or to taste

1 Egg yolk mixed with 1/2

-teaspoon water 1 lg Garlic clove, peeled, cut in

-3 pieces 1/2 c Corn flour (see note)

1/2 c Cornstarch

2 ts Xanthan gum powder

1 To 1 1/2 teaspoons salt

Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide). Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside. Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth. Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees F. Discard garlic and brush egg glaze over loaves. Sprinkle tops with remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves. Note: Brown rice flour and corn flour may be found in some health food stores and Rainbow Groceries. PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber, From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.