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Get Vanilla Meringues Recipe from Food Network
Get Vanilla Meringues Recipe from Food Network
www.foodnetwork.com
Get Hazelnut-Mocha Dacquoise Recipe from Food Network
Get Hazelnut-Mocha Dacquoise Recipe from Food Network
Ingredients:
blanched hazelnuts, sugar, potato starch, egg whites, salt, milk, heavy cream, chocolate, instant espresso
www.allrecipes.com
Frosted molasses bars made with raisins and a coffee flavored icing. Dee- licious!
Frosted molasses bars made with raisins and a coffee flavored icing. Dee- licious!
Ingredients:
shortening, sugar, egg, molasses, brewed coffee, flour, baking powder, baking soda, cinnamon, raisins, butter, confectioners sugar
www.allrecipes.com
These carrot muffins made with chickpea flour, molasses, and applesauce are a delicious breakfast or lunchbox treat with warm fall spices.
These carrot muffins made with chickpea flour, molasses, and applesauce are a delicious breakfast or lunchbox treat with warm fall spices.
Ingredients:
chickpea flour, baking soda, cinnamon, salt, nutmeg, ginger, applesauce, molasses, egg, butter, vanilla, carrots
www.allrecipes.com
Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!
Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!
www.chowhound.com
This is a recipe that I came up with when my oldest child was only five, (she's 25 now). She was a very picky eater and I was trying to find a way to make something...
This is a recipe that I came up with when my oldest child was only five, (she's 25 now). She was a very picky eater and I was trying to find a way to make something...
www.allrecipes.com
Fresh orange juice gets an adult twist blended with rum and an egg, and turns into a breakfast cocktail when garnished with an orange slice and maraschino cherry.
Fresh orange juice gets an adult twist blended with rum and an egg, and turns into a breakfast cocktail when garnished with an orange slice and maraschino cherry.
cooking.nytimes.com
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal Their advice carries over to the use of a blender instead of a double boiler to make the sauce It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal Their advice carries over to the use of a blender instead of a double boiler to make the sauce It’s a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.
www.delish.com
A gourmet version of a home-style favorite.
A gourmet version of a home-style favorite.
www.allrecipes.com
This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.
This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.
cooking.nytimes.com
Fresh white bean curd has been an integral part of Asian cooking for centuries Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Fresh white bean curd has been an integral part of Asian cooking for centuries Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Ingredients:
soba noodles, sesame seeds, soy sauce, wine vinegar, sesame oil, brown sugar, peanut butter, garlic, tofu, scallions
cooking.nytimes.com
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh