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cooking.nytimes.com
This simple Chinese method for steaming fish fillets on a plate yields remarkable results If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out
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Turn to this extra-rich dish for a weekend brunch or a satisfying dessert.
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Get Snowman Punch Recipe from Food Network
cooking.nytimes.com
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
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Get Spiked Mudslide Cake Recipe from Food Network
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
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Get Venison Bangers and Parsnip Cocoa Nib Mash Recipe from Food Network
www.allrecipes.com
Homemade chocolate buttercream frosting gets an extra kick with the addition of strong coffee beaten into the mix.
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Get Toasted Almond Mochas Recipe from Food Network
Ingredients: almonds, milk, honey, espresso, cocoa
www.allrecipes.com
Rich, creamy chocolate ice cream is made with coconut milk, so it's dairy-free. Use good dark chocolate and strong espresso for great flavor.
www.allrecipes.com
This is an old recipe I have for Mocha Icing. I hope you like it. The recipe makes enough for one 8 inch layer cake.