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cooking.nytimes.com
Edna Lewis mastered dozens of bread and biscuit recipes over the years, and in “The Taste of Country Cooking,” she offers two for biscuits; this is the flannel-soft version Be sure to use homemade baking powder, which you can make easily by sifting together 2 parts cream of tartar with 1 part baking soda It leaves no chemical or metallic taste.
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Real haggis isn't available in the US, because it uses bits of the sheep on which the FDA looks with horror. This is my best attempt so far. Some key differences...
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Get Espresso Martinis Recipe from Food Network
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Ruby-red grapefruit juice and bright red Campari give this bubbly cocktail a pretty, pink hue.
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This 5-ingredient piadina is a flatbread traditionally stuffed with cured meat and soft cheese in the Emilia-Romagna region of Italy.
Ingredients: flour, salt, water, lard
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Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.
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Get Peruvian Pomegranate Pineapple Party Punch (P to the 5th PUNCH) Recipe from Food Network
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Get Winter Spice Lemonade Recipe from Food Network
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A dangerous mix of strawberries, sparkling wine, and limoncello.
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Get Espresso Martini Recipe from Food Network
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Get Chilled Asparagus Soup with Goat Cheese Recipe from Food Network
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Here is Grandma's favorite Grasshopper Pie. Her version is made with marshmallows in the filling (skip the gelatin!) and an Oreo cookie crust. A classic!