Recipes with flour
16,428 recipes
New England Clam Chowder with Bacon
New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.
Easy Multigrain Bread
Easy multigrain bread machine recipe with bread flour, multigrain cereal, honey and active dry yeast. Set it and forget it: tender crumb, hearty grain texture, lightly sweet from honey.
Snack Cake
Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.
Favourite Pot Roast with Sour Cream Gravy
Pot roast with sour cream gravy: chuck roast braised with vinegar and dill, paired with potatoes, carrots, and zucchini. The Eastern European-leaning Sunday dinner that finishes with a tangy sour cream sauce.
Helen's Volkornbrot
Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.
Melomacarona
Melomakarona: traditional Greek Christmas cookies made with olive oil, orange zest, and semolina, soaked in honey syrup and topped with walnuts. Fragrant, syrup-drenched holiday staple.
Tofu Bourguignon
Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.
Asparagus Quiche
Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that's as elegant for brunch as it is satisfying for dinner.
Apple or Pear Cake Turned Upside Down
Apple or pear upside-down cake baked in a cast iron pan with a buttery base and golden caramelized fruit. A simple six-ingredient cake with crisp sugary edges and tender fruit on top.
Almond Cookies #3
Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.
Banana & Yogurt Pancakes With Apple & Berry Compote
This recipe is great for using up any leftover yogurt and over ripe bananas.
Halibut Delight
Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.
Yankee Lamb Stew
Yankee lamb stew with braised lamb shoulder, potatoes, turnips, carrots, and peas in a white wine and thyme sauce. Oven-braised in a Dutch oven for fork-tender meat.
Seafood & Vegetable Omelet
Korean seafood and vegetable jeon (pan-fried omelet) with shrimp, oysters, fish, tofu, and pumpkin dipped in egg batter and pan-fried crispy. Served with vinegared soy dipping sauce.
Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter)
Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter) recipe
Artichoke Tart In Walnut Pastry
Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.
New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.
Easy multigrain bread machine recipe with bread flour, multigrain cereal, honey and active dry yeast. Set it and forget it: tender crumb, hearty grain texture, lightly sweet from honey.
Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.
Pot roast with sour cream gravy: chuck roast braised with vinegar and dill, paired with potatoes, carrots, and zucchini. The Eastern European-leaning Sunday dinner that finishes with a tangy sour cream sauce.
Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.
Melomakarona: traditional Greek Christmas cookies made with olive oil, orange zest, and semolina, soaked in honey syrup and topped with walnuts. Fragrant, syrup-drenched holiday staple.
Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.
Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that's as elegant for brunch as it is satisfying for dinner.
Apple or pear upside-down cake baked in a cast iron pan with a buttery base and golden caramelized fruit. A simple six-ingredient cake with crisp sugary edges and tender fruit on top.
Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.
This recipe is great for using up any leftover yogurt and over ripe bananas.
Beer-battered halibut coated in potato flakes and deep fried golden. Curry powder and marjoram in the batter add unexpected warmth to this crispy fish fry.
Yankee lamb stew with braised lamb shoulder, potatoes, turnips, carrots, and peas in a white wine and thyme sauce. Oven-braised in a Dutch oven for fork-tender meat.
Korean seafood and vegetable jeon (pan-fried omelet) with shrimp, oysters, fish, tofu, and pumpkin dipped in egg batter and pan-fried crispy. Served with vinegared soy dipping sauce.
Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter) recipe
Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.
