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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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The premium taste of these honey wheat rolls may be attributable to the dab of butter within. Let the bread machine do the heavy work before you shape and bake them.
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This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
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This sponge cake is steamed instead of baked. If this is baked in an oven, the texture is quite different.
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Crisp layers of hazelnut dacquoise are sandwiched with whipped cream and decorated with chocolate.
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An easy creamy corn casserole made with canned cream-style corn baked with egg and crushed crackers.
Ingredients: cream, saltine crackers, egg
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Take mozzarella string cheese, breadcrumbs, and some toothpicks, and you've got the easiest after-school snack in under 10 minutes.
Ingredients: fat, egg, bread crumbs
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This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
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This delicious pancake of buckwheat, whole wheat flour, all-purpose flour and oats is sweetened with a little honey.
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For these nutty little cookies, sugar cookie dough is flavored with lemon and orange peels and rolled in chopped nuts before baking.
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Bread is soaked in milk then combined with butter, brown sugar, mixed spice, dried fruit, an egg and orange zest, sprinkled with nutmeg and slowly baked until set.