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cooking.nytimes.com
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle
cooking.nytimes.com
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book It may surprise you that everything, even the butter, is at room temperature when you mix the dough Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won’t find chunks of it when you roll out the dough
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Get Chicken Noodle Soup Recipe from Food Network
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Learn to cook homemade crab cakes with fresh aioli. This easy recipe has no filler, just crabmeat bound with a light aioli and coated with crispy panko breadcrumbs...
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This crab salad omelet recipe is a delicious way to serve leftover crab for breakfast.
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Get Mac N Cheese Soup Recipe from Food Network
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These rich and creamy cheesecake bars are made easy with a spiced up cake mix crust.
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If you can't decide between pumpkin bread and zucchini bread, make this recipe and have both at the same time. Recipe yields 2 pans.
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Get Lemon, Pear, Poppy Seed Breakfast Tarts Recipe from Food Network
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This peach cobbler is so quick and easy to prepare using 7 simple ingredients and is great for busy families; everyone will love it!
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Get Brown Sugar Banana Spice Cake Recipe from Food Network
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A variation on the classic British Bakewell tart baked on a baking sheet which is perfect for potlucks or whenever you are feeding a crowd.