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cooking.nytimes.com
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
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Fresh cucumber, black tea, simple syrup, and carbonated water are combined to make these refreshing tea spritzers served over ice.
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Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas.
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Old fashioned potted meat recipe, consisting of cooked beef that is passed through a food grinder and blended with butter. It can be stored in the refrigerator for no more than 1 week. Best served on really hot bread or toast. No extra butter needed!
Ingredients: beef stew, butter
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This wild mushroom and beef stir-fry recipe uses leeks, flank steak, and a variety of wild mushrooms.
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A sophisticated smoked salmon with caviar on cucumber recipe.
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Get Bacon and Egg Stir-Fry Recipe from Food Network
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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Get Mexican Tortilla Pizzas with Chorizo Recipe from Food Network
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Get Sweet Potato and Star Fruit Chaat Recipe from Food Network
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I made Sotanghon Guisado (Stir-fried rice sticks) with Beef Strips last night and posted some photos on Twitter. I received some requests right away to post the...
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Marinated skirt steak, threaded onto skewers and grilled, becomes melt-in-your-mouth tender and delicious, with wonderful caramelized bits!