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cooking.nytimes.com
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
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Get Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto Recipe from Food Network
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Chopped clams and mushrooms simmered in white wine and butter with garlic and a touch of sour cream. Tossed with linguine pasta and served with a side salad and French bread, you'll have yourself a meal to remember!
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This is a variation on a chicken dish my mother used to make. I've replaced the chicken with veal, which wouldn't readily be found in most Hindu households, but...
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Get Pat Bing Soo (Korean Shaved Ice) Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Calf's liver and onions sliced and pan seared in butter until golden, then simmered in a sour cream and mushroom broth with a touch of Worcestershire sauce.
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This blender cocktail recipe is a mixture of cream, Frangelico, Baileys Irish Cream, Kahlúa, and fresh banana.
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Vanilla ice cream is blended with coffee and cocoa. Pour into a glass and enjoy!
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Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute.
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These yummy Polish pierogies are stuffed with green cabbage and onion and served in a creamy mushroom sauce with dried and fresh mushrooms.
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Get Steaks and Stilton Sauce Recipe from Food Network