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cooking.nytimes.com
This is a hack of an old recipe from David McMillan and Fred Morin of the restaurant Joe Beef in Montreal, who match sea scallops with pulled pork and hollandaise sauce for a delicious dish For reasons of habit, taste or happenstance, I started making it with duck instead It seems like a lot of work — two species, a fancy sauce — but a lot of the cooking is unattended, and the sauce, you’ll see, is quite easy to pull off, at least the second time you try
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With Scotch, vermouth, and pineapple juice.
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These fine white sourdough rolls have less starter than what the Herman Bread calls for, so expect less bite. You can shape this dough into a loaf as well.
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Boiling (before baking) makes an excellent batch of plain bagels that you can simply enhance with sesame seeds or onion.
Ingredients: flour, yeast, water, sugar, salt
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The dough for these plain white bagels can be prepared in the bread machine or kneaded by hand. To cook, simmer them in boiling water and then bake in the oven.
Ingredients: flour, sugar, salt, yeast, water, margarine
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Crown rib roast of pork with an apple and Italian sausage stuffing.
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Get Naan Recipe from Food Network
Ingredients: bread, salt, yeast, butter, milk yogurt, water
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Vegetable juice replaces ketchup in this meatloaf recipe spiked with ranch dressing mix and garlic powder.
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This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
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A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Ingredients: flour, yeast, salt, water, cornmeal, egg white
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This yeast bread is sweetened with honey, dried cranberries, and orange oil.