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cooking.nytimes.com
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness
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Here is a recipe for springerle I have had for over 30 years.
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Homemade chai tea ice cream, infused with star anise, cloves, allspice, cinnamon, peppercorns, cardamom, and black tea.
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This is a recipe I found in my grandfathers recipe box. I made it the first time simply because I happened to have all the needed ingredients. Now I make it because it tastes so yummy!
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.
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This classic comfort food recipe uses a ketchup topping seasoned with brown sugar, mustard, and nutmeg for a tasty weeknight dinner.
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A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. This recipe is easy to make and will be a hit.
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This decadent mousse features dark chocolate, espresso, and mascarpone cheese.
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Get Black Bean Burgers Recipe from Food Network
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
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Get Tater Tots Recipe from Food Network
Ingredients: potatoes, flour, egg