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Get Chocolate Cake Recipe from Food Network
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If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco
Ingredients: butter, panettone, eggs, sugar, salt, milk
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Sugar free vanilla pudding makes a great base for these frozen pops. If you prefer, eat the pudding straight from the fridge instead of freezing.
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Refrigerated cinnamon rolls are baked with a spiced egg mixture to make this kid-friendly French toast casserole.
Ingredients: butter, eggs, milk, vanilla, maple, cinnamon
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Get Popcorn-Coated Popcorn Chicken Recipe from Food Network
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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Prepared Thai curry paste helps a dish develop complex flavor in no time. If you have red paste and would like to use it in place of the yellow, add only one-and-a-half teaspoons.
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Cold coffee mixed with milk, half-and-half, and chocolate liqueur. Serve over ice.
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These versatile mayonnaise drop biscuits are a Southern tradition.
Ingredients: flour, milk, mayonnaise
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Scrambled eggs with ham, garlic scapes, onion, and white Cheddar cheese make this a delicious egg dish for any meal.