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cooking.nytimes.com
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving
cooking.nytimes.com
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
www.allrecipes.com
This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
www.delish.com
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www.chowhound.com
A Mexican carnitas breakfast burrito recipe, with soft-scrambled eggs, avocado, cilantro, and Mexican hot sauce.
A Mexican carnitas breakfast burrito recipe, with soft-scrambled eggs, avocado, cilantro, and Mexican hot sauce.
www.allrecipes.com
Whip up a late summer dessert with blackberries, apples, and pears topped with a simple crumble topping. Serve warm with vanilla ice cream.
Whip up a late summer dessert with blackberries, apples, and pears topped with a simple crumble topping. Serve warm with vanilla ice cream.
www.allrecipes.com
Using milk instead of water in the arepas will make them a little richer, a little denser, and, that's right - delicious! Split and serve with a pat of butter and a drizzle of honey, or make a breakfast sandwich with a drizzle of maple syrup, a slice of cheese and cooked ham, and a fried egg.
Using milk instead of water in the arepas will make them a little richer, a little denser, and, that's right - delicious! Split and serve with a pat of butter and a drizzle of honey, or make a breakfast sandwich with a drizzle of maple syrup, a slice of cheese and cooked ham, and a fried egg.
www.foodnetwork.com
Get Potato Pancakes Recipe from Food Network
Get Potato Pancakes Recipe from Food Network
www.foodnetwork.com
Get My Mother's Fried Chicken Recipe from Food Network
Get My Mother's Fried Chicken Recipe from Food Network
www.chowhound.com
This a recipe from one of my oldest books, by Lida M. Touzalin, 1929. It's a very inexpensive cake to make, yet, it's moist and wonderfully light, like a big...
This a recipe from one of my oldest books, by Lida M. Touzalin, 1929. It's a very inexpensive cake to make, yet, it's moist and wonderfully light, like a big...