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cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A summery blend of brandy and ice.
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Absolutely delectable and rich! Strawberries are injected with orange brandy, and dipped in rich dark chocolate. You don't have to put the white stripes on, but it gives a very professional look. Once you make these they won't last long! Takes a little time but its worth it!
www.delish.com
Nutritious buckwheat flour gives these crepes a rich, nutty flavor.
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For this luscious blackberry treat, whole berries are combined with pureed berries and a splash of blackberry brandy among a few other delicious ingredients.
cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
www.delish.com
Joy Devor took home the grand prize at the Simply Manischewitz Cook-Off for these easy and delicious cracker-crusted flounder rolls.
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Get Olive Oil Cake Recipe from Food Network
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This Spanish rice and beans recipe has bacon for added flavor, and is a great side dish to serve with tacos, burritos, or enchiladas.
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This recipe is an Old World predecessor of huevos rancheros.