Search Results (2,162 found)
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Canned fruit and chopped nuts are folded into a creamy gelatin base in this cold salad.
cooking.nytimes.com
This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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This fruitcake recipe makes 24 mini Christmas cakes that can be lavishly decorated to your liking, e.g. with fondant and snowflake patterns.
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Red wine and cherry brandy are combined with frozen fruit juices to make a big batch of easy, fruity sangria that's ready to drink as soon as it's mixed.
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A low-fat delicious cake. Can be made for any occasion. Use your favorite flavor of fruit preserves.
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This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Ingredients: butter, sugar, egg yolks, flour, preserves
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A recipe for jam-covered shortbread, sprinkled with almonds.
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These petite pies are easy to make and full of sweet strawberry flavor.
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A beautiful strawberry jam with a hint of champagne makes a tasty gourmet gift for the holiday season!
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An easy-to-follow canning recipe for blueberry jam.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, apricot jam, fennel, lemon juice