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cooking.nytimes.com
This recipe is by Trish Hall and takes 11 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious pork chops simmered in a fennel seed, garlic and white wine sauce.
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Sweet flavored pecans with a cinnamon twist.
Ingredients: egg white, cinnamon, sugar, salt, water, pecan
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This recipe delivers walnuts crusted with a sweet cinnamon glaze.
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Pecans are baked in a sweet cinnamon coating, creating tasty candied pecans perfect for holiday gifts.
Ingredients: sugar, cinnamon, salt, egg white, water, pecan
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This buttery lobster tail dish is steamed in orange juice and wine and is ready in under 30 minutes.
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This recipe started as an attempt to make the best chicken paillard I could, but then the paillards got breaded and became schnitzel. Calling it schnitzel wouldn...
cooking.nytimes.com
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
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Candied citrus peels make an elegant confection. Enjoy them plain, dipped in tempered chocolate, or as a garnish on other desserts.
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An egg wash gives these rolls a pretty gloss. They may be dinner rolls, but you can serve them any time.
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A heartwarming soup during the chilly days of fall and winter.
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