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cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
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A delicious microwave egg and cheese sandwich on toast.
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This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
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This dough can be used for tarts and quiches, such as Martha Stewart's Zucchini and Edamame Quiche.
Ingredients: flour, salt, chives, butter, egg, egg yolk, water
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Get Lobster with Mayonnaise Recipe from Food Network
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This is an excellent cookie to decorate.
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These traditional nut horns filled with cinnamon and walnuts look great on a holiday cookie platter and make a great homemade gift.
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These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
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This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection.
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Get Bacon, Egg and Cheese "Toaster Tarts" Recipe from Food Network
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Get Beer Batter Frito Misto Recipe from Food Network
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Get Walnut Shortbread Cookies Recipe from Food Network
Ingredients: walnut, flour, salt, butter, sugar, egg yolk