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These decadent filled cookies made from a rich sour cream dough are a sweet Persian pastry that go wonderfully with tea or coffee.
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This easy to make dough can be shaped into pretzels or long bread sticks.
Ingredients: yeast, water, sugar, salt, bread flour, egg
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
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Mimic the layers of candy corn you love so much with these adorable cupcakes.
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Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
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I came up with the recipe for a Nutella Challenge on a blog I read. To find out more about the nutella challenge stop by http://flouronmyface.blogspot.com
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Rosewater is most commonly used in Middle Eastern, West Asian, and South Asian pastries and sweets and is very distinctive in flavor. In this recipe, it is combined with strawberries to make a unique homemade ice cream.
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Pineapple cubes and water chestnuts are wrapped in bacon, brushed with sesame-ginger dressing, and baked into a quick and easy rumaki appetizer.
Ingredients: thick bacon, fat, green onion
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Broccoli bacon salad with a sweet and tangy dressing is perfect for potlucks, picnics, or lunch parties.
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This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.