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Get Molten Chocolate Cakes with Raspberry Sauce Recipe from Food Network
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Get Ron's Holiday Spice Cookies Recipe from Food Network
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Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
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This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor We recommend eating it, though, not using it as a weapon.
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Tender morsels of poached chicken are baked in a noodle casserole with a delectable blend of cream of chicken soup, mushrooms, broccoli, celery and onion. Shredded Cheddar and mozzarella cheese are sprinkled over the top before baking.
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This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by the author and teacher Carole Walter The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder Decorate them with royal icing
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Spice up your traditional fried wonton with chipotle hot sauce, jalapenos, bacon, and more cheese to make this addictive party appetizer.
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In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts perfectly crisped in oil and coated in sugar won't last long at all.
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Get STAMIE'S ALMOND COOKIES Recipe from Food Network
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This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spiced cupcake recipe filled with fresh strawberry sauce and topped with tangy strawberry–cream cheese frosting.
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This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too