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This recipe is by Glenn Collins. Tell us what you think of it at The New York Times - Dining - Food.
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Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas But just as often, it is the base for a meat stew, usually beef, pork or lamb The dish is known as carne adovada, and it is insanely good
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This 'made-from-scratch' eggnog recipe calls for heating the eggs and sugar, then adding milk, vanilla extract, and nutmeg, and heating the mixture until it thickens to make a cooked version of the holiday favorite.
Ingredients: eggs, sugar, milk, vanilla, nutmeg
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
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Get Grandma's Style Apple Cake with Vanilla Sauce Recipe from Food Network
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Prepare this sweet oatmeal casserole the night before and bake the next morning for a no-fuss brunch entree.
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Get Old-Fashioned Hand-Churned Vanilla Ice Cream Recipe from Food Network
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Frozen granitas are easy to make without an ice cream machine. Just scrape periodically as it begins to freeze.
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Get Vanilla Bean-Nutmeg Shake with Blackberry Swirl Recipe from Food Network
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Get Crustless Apple Pie with Vanilla Ice Cream Recipe from Food Network
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Get Vanilla Ice Cream with Balsamic Fig Sauce Recipe from Food Network