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cooking.nytimes.com
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year And it comes together in about five blessed minutes Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven
Ingredients: eggs, flour, milk, sugar, butter
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These crabs are fried to a light crisp, and you can eat the whole crab. Try them in a po' boy sandwich!
Ingredients: crabs, egg, milk, flour, oil
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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.
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Melt real cheddar cheese and prepared mustard for a cheese sauce that 's a far cry from processed.
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Goat's milk transformed into goat cheese simply by heating and curdling the milk with vinegar.
Ingredients: goat, salt, white vinegar
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Mayonnaise and the juice from canned maraschino cherries bring together an assortment of fruits and celery to make a crowd-pleaser of a fruit salad.
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White rum and chocolate turn this creamy ice cream, infused with mint leaves and coffee, into an adult-friendly treat.
www.delish.com
Its hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel frosting and flaky coconut.
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Get Croque Hers Recipe from Food Network
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This sweet mustard sauce is fabulous! Easy enough for any night of the week. GREAT on baked ham or even chicken strips.
cooking.nytimes.com
Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish There's not much cooking here Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.
Ingredients: french, egg, milk, cornmeal, flour, cayenne, crabs