Search Results (11,863 found)
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Get Croissant French Toast with Soft Caramel Apples Recipe from Food Network
Get Croissant French Toast with Soft Caramel Apples Recipe from Food Network
www.allrecipes.com
Lisa's concoction of caramel popcorn with bits of licorice and pretzels is, in fact, lovely - salty, sweet, chewy, and crunchy.
Lisa's concoction of caramel popcorn with bits of licorice and pretzels is, in fact, lovely - salty, sweet, chewy, and crunchy.
Ingredients:
baking soda, vanilla, vegetable oil, popcorn, strawberry, pretzels, brown sugar, butter, corn syrup, cream of tartar
www.chowhound.com
Ottolenghi's Middle Eastern spin on millionaire's shortbread replaces the sweet and sometimes cloying caramel and milk chocolate with the nuttier and pleasantly...
Ottolenghi's Middle Eastern spin on millionaire's shortbread replaces the sweet and sometimes cloying caramel and milk chocolate with the nuttier and pleasantly...
www.delish.com
Coconut, caramel, and nuts elevate plain popcorn into a special party snack.
Coconut, caramel, and nuts elevate plain popcorn into a special party snack.
Ingredients:
peanuts, coconut, pistachios, brown sugar, corn syrup, butter, white vinegar, salt, popcorn
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Get Onion-Crusted Chicken with Caramel Citrus Glaze Recipe from Food Network
Get Onion-Crusted Chicken with Caramel Citrus Glaze Recipe from Food Network
Ingredients:
vegetable oil, flour, red onion, bacon, sugar, tomato puree, orange, lemon, lime, chicken breasts, egg, milk
www.foodnetwork.com
Get Caramel Chocolate Chip Cookie Ice Cream Sandwiches Recipe from Food Network
Get Caramel Chocolate Chip Cookie Ice Cream Sandwiches Recipe from Food Network
Ingredients:
flour, baking soda, butter, sugar, brown sugar, egg, vanilla, chocolate chips, caramel, vanilla ice cream, pretzels
cooking.nytimes.com
Soft caramels are not inherently elegant, but these are thanks to a gentle sprinkle of black pepper and a dash of bourbon The recipe does require a candy thermometer.
Soft caramels are not inherently elegant, but these are thanks to a gentle sprinkle of black pepper and a dash of bourbon The recipe does require a candy thermometer.
www.allrecipes.com
Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
Ingredients:
sugar, vegetable oil, vanilla, eggs, flour, baking soda, cinnamon, salt, smith apples, walnuts, margarine, milk, brown sugar
www.delish.com
Home cooks can use store-bought ice cream and Nutella for a simplified version of Chef Alain Ducasse's Candy Bars, for which he makes a hazelnut glaze and caramel pastry cream from scratch.
Home cooks can use store-bought ice cream and Nutella for a simplified version of Chef Alain Ducasse's Candy Bars, for which he makes a hazelnut glaze and caramel pastry cream from scratch.
Ingredients:
hazelnuts, confectioners sugar, flour, egg whites, salt, sugar, white chocolate, nutella, caramel
www.chowhound.com
Outrageous is such a mediocre adjective to describe just how killer these brownies are! Several coworkers said they were the best brownies they’ve had in years...
Outrageous is such a mediocre adjective to describe just how killer these brownies are! Several coworkers said they were the best brownies they’ve had in years...
Ingredients:
butter, chocolate, chocolate chips, eggs, instant espresso, real vanilla, sugar, flour, baking powder, salt, caramel
www.chowhound.com
Rich, elegant single-serving custards made with egg yolks, whole milk, and cream, and flavored with burnt caramel and milk chocolate.
Rich, elegant single-serving custards made with egg yolks, whole milk, and cream, and flavored with burnt caramel and milk chocolate.
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 15 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 1 hour 15 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.