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Get Stone Fruit Pouches Recipe from Food Network
Get Stone Fruit Pouches Recipe from Food Network
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The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
Ingredients:
water, salt, thyme, corn kernels, cornmeal, butter, cooking oil, flank steak, black pepper, cloves, dry white wine, bourbon
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Bring a hint of tropical to your margarita with the addition of cream of coconut for a refreshing cocktail for Cinco de Mayo parties.
Bring a hint of tropical to your margarita with the addition of cream of coconut for a refreshing cocktail for Cinco de Mayo parties.
cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Get White Peach Sangria Recipe from Food Network
Get White Peach Sangria Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, onion, garlic, chicken livers, thyme, dry sherry, brandy, heavy cream, bay leaves, clarified butter
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Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
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Get Hot Buttered Ciders Recipe from Food Network
Get Hot Buttered Ciders Recipe from Food Network
cooking.nytimes.com
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
www.allrecipes.com
This is a sweet coffee drink with assorted liqueurs, for all you coffee lovers who want an extra kick in your java.
This is a sweet coffee drink with assorted liqueurs, for all you coffee lovers who want an extra kick in your java.
Ingredients:
coffee liqueur, irish cream, liqueur, orange liqueur, brewed coffee, whipped cream, chocolate syrup, maraschino cherry