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By trishypie on August 11, 2013
By MizzNezz on June 24, 2013
By Rita~ on June 4, 2011
"This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and..."
Ingredients: club soda, unbleached white flour...
Prep Time: 5 mins
Total Time: 7 mins
By momaphet on January 27, 2013
"This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible."
Prep Time: 2 mins
Total Time: 2 mins
By TraumaMama on January 29, 2009
By Annacia on June 29, 2008
By startnover on July 10, 2006
By MinnMomof2 on February 7, 2011
"These are my grandma Clark's donuts. Our family LOVES them! They always go over quickly. I also entered them into the local fair and won a blue ribbon with them! They actually do last more than 1-2 days and taste OK although soggy. I prefer them fresh, warm, and crunchy. The yield is just a guess, I never remember how many they make and by..."
Prep Time: 10 mins
Total Time: 13 mins
By Chef1MOM-Connie on January 31, 2010
"From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney.
This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world..."
Prep Time: 4 mins
Total Time: 12 mins