Search Results (12,241 found)
cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
eggs, egg yolks, passion fruit, lime juice, heavy cream, sugar, butter, superfine sugar
www.allrecipes.com
Enjoy the most peanuttiest peanut butter cookie you'll ever taste, cuz, it's all peanut butter.
Enjoy the most peanuttiest peanut butter cookie you'll ever taste, cuz, it's all peanut butter.
www.chowhound.com
We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
Ingredients:
mayonnaise, capers, lemon juice, dill pickle, scallion, black pepper, eggs, shallot, italian parsley, salt, celery seeds, bones, matzo meal, olive oil
www.foodnetwork.com
Get My Favorite Christmas Cookies Recipe from Food Network
Get My Favorite Christmas Cookies Recipe from Food Network
Ingredients:
vegetable shortening, sugar, orange, vanilla, egg, milk, flour, baking powder, salt, egg yolk, food coloring, powdered sugar, pasteurized egg
www.foodnetwork.com
Get Grilled Chicken Caesar Recipe from Food Network
Get Grilled Chicken Caesar Recipe from Food Network
Ingredients:
pasteurized egg, garlic, anchovy, dijon mustard, worcestershire sauce, lemon juice, olive oil, parmesan, romaine lettuce, baby spinach, croutons, chicken breast
www.allrecipes.com
A paleo recipe for tuna burgers has just a few simple ingredients.
A paleo recipe for tuna burgers has just a few simple ingredients.
www.allrecipes.com
Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!
Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!
www.chowhound.com
This savory recipe for all-beef meatloaf is flavored with cremini mushrooms, fresh thyme, rosemary, red wine, and fontina cheese.
This savory recipe for all-beef meatloaf is flavored with cremini mushrooms, fresh thyme, rosemary, red wine, and fontina cheese.
Ingredients:
butter, yellow onion, cremini mushrooms, salt, garlic, dry red wine, thyme leaves, rosemary, eggs, soda crackers, worcestershire sauce, black pepper, beef, fontina cheese
cooking.nytimes.com
The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
Ingredients:
butter, chocolate, cocoa, sugar, eggs, vanilla, flour, salt, cognac, cornstarch, milk, heavy cream, egg yolks, confectioners sugar, raspberries
www.allrecipes.com
A tasty little cupcake, which is easy to make.
A tasty little cupcake, which is easy to make.
www.chowhound.com
Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
Ingredients:
canola oil, yellow onion, green bell pepper, garlic, parsley, salt, cumin, black pepper, flour, milk, andouille sausage, eggs
cooking.nytimes.com
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam â one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe youâre using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, âThe crust, the jam and the almond cake.â Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Stephâs tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam â one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe youâre using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, âThe crust, the jam and the almond cake.â Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Stephâs tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
Ingredients:
tart crust, almond flour, flour, baking powder, butter, sugar, eggs, almond extract, raspberry jam, almonds, confectioners sugar, water