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Lemon verbena’s seductive floral-citrus scent and taste lend energy and grace to ice cream In this recipe, you’ll boil and steep fresh verbena leaves in half-and-half and sugar and, with seven egg yolks and heavy cream, turn the mixture into a custard over heat Then freeze it in your ice cream maker
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This homemade eggnog, spiked with rum and Scotch, will fill you with glee. Perfect for the holiday season!
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Adorable little meringue Santa hat cookies are colored red with white pom-poms and trim. They're gluten-free so everybody can enjoy them.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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Get Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg Recipe from Food Network
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Get Swedish Meatballs with Spicy Plum Sauce Recipe from Food Network
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Get Rabbit in Balsamic Vinegar Recipe from Food Network
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vanilla soy milk and brown sugar work with bran cereal to make a tasty morning treat.
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These sugar-dusted bowties are flavored with a shot of whiskey.
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This is a basic recipe for empanada dough to be filled with your favorite empanada filling.
Ingredients: flour, salt, sugar, egg yolk, water, butter