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Home cooks can use store-bought ice cream and Nutella for a simplified version of Chef Alain Ducasse's Candy Bars, for which he makes a hazelnut glaze and caramel pastry cream from scratch.
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Some people like to make an angel food cake as a birthday cake. I have made this one before, and it was great. I made a butter icing, and just tinted the color I wanted. I put in those little dragees you see in the store inside the batter.
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These delicious almond meringue cookies are piped into logs and baked, then sandwiched with buttercream and dipped in melted chocolate.
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Get Peep Cake Recipe from Food Network
cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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Get S'mores on a Stick Recipe from Food Network
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Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Served over egg noodles.
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Get Magic Lemon Meringue Pie Recipe from Food Network
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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Get Salad with Warm Goat Cheese Recipe from Food Network
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Pastry chef Rebekah Turshen surrounds a gooey marshmallow filling with crispy sugar cookies, chocolate, and peanut butter.
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The spelt flour in these chocolate brownies provides a rich, nutty flavor.