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What could make mac & cheese even better? Taking it on a southwestern spin with roasted green chiles, corn, and jack cheese!
www.allrecipes.com
Tart Granny Smith apple crumble has a contrasting sweet caramel layer, made from boiled sweetened condensed milk, below the buttery, crunchy oat topping.
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Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.
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Get Herb Spaetzle Recipe from Food Network
Ingredients: flour, eggs, milk, herbs
cooking.nytimes.com
This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.
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Get Thyme Popovers Recipe from Food Network
Ingredients: butter, flour, salt, thyme leaves, eggs, milk
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network
www.chowhound.com
For this mango tapioca pudding recipe you will need coconut oil, coconut milk, sugar, pearl tapioca, egg, pineapple, mango, and flaked sweetened coconut.
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Red and golden beets, fennel slices, crumbled goat cheese, and avocado slices drizzled with basil vinaigrette make a delicious salad.
www.delish.com
Instead of frying strips of bacon, Bobby Flay brushes them with mango chutney, then bakes them in the oven; the sweet, crispy, smoky pieces are irresistible.
cooking.nytimes.com
I’ve been finding all sorts of uses for finely chopped broccoli crowns lately (see my burgers from a couple of weeks ago) I make a broccoli and goat cheese spread for this sandwich I briefly steam the broccoli, chop it finely and mash it with the goat cheese
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite