Search Results (1,599 found)
www.delish.com
Pretzels: more fun with ears.
Pretzels: more fun with ears.
www.allrecipes.com
Crescent roll dough is covered with ham, eggs, and cheese and then formed into a braid shape in this easy and impressive breakfast dish.
Crescent roll dough is covered with ham, eggs, and cheese and then formed into a braid shape in this easy and impressive breakfast dish.
www.foodnetwork.com
Get Red Apple Cobbler Recipe from Food Network
Get Red Apple Cobbler Recipe from Food Network
www.delish.com
These painfully addictive snacks are adapted from Host The Toast!
These painfully addictive snacks are adapted from Host The Toast!
www.allrecipes.com
Easy to make, but fancy enough for a special occasion. A mild and tasty blend of chicken, spinach, prosciutto and Brie cheese. Excellent drizzled with bearnaise sauce. Serve with a tossed green salad.
Easy to make, but fancy enough for a special occasion. A mild and tasty blend of chicken, spinach, prosciutto and Brie cheese. Excellent drizzled with bearnaise sauce. Serve with a tossed green salad.
www.delish.com
Crescent rolls FTW!
Crescent rolls FTW!
cooking.nytimes.com
This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines I’ve added the walnuts and dill In the original recipe, butter is used instead of olive oil.
This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines I’ve added the walnuts and dill In the original recipe, butter is used instead of olive oil.
www.allrecipes.com
European bread dough pastries filled with ground beef, cabbage and cheese. Also called bierocks.
European bread dough pastries filled with ground beef, cabbage and cheese. Also called bierocks.
www.delish.com
Penn State fans Aaron and Linnet Brooks always bring a batch of his Aunt Jo's sticky buns to their parking-lot tailgates.
Penn State fans Aaron and Linnet Brooks always bring a batch of his Aunt Jo's sticky buns to their parking-lot tailgates.
cooking.nytimes.com
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
Ingredients:
flour, butter, superfine sugar, salt, white wine vinegar, water, lime juice, mint leaves, plus, parsley leaves, eggs, cornstarch, demerara sugar
www.delish.com
Pre-made, refrigerated pizza crust turns this Italian treat into an easy supper.
Pre-made, refrigerated pizza crust turns this Italian treat into an easy supper.
www.chowhound.com
An eggy quiche with slices of mild veal sausage.
An eggy quiche with slices of mild veal sausage.
Ingredients:
pie dough, weisswurst, olive oil, yellow onion, baby spinach, eggs, half and half, salt plus, black pepper