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This homemade pizza substitutes goat cheese for mozzarella. You can use the sauce recipe, or use store-bought sauce to make it easier. You can always add any other ingredients - artichoke hearts make a great addition!
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Moist chocolate cupcakes are topped with a marshmallow and broiled into tasty, toasted marshmallow cupcakes.
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Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.
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This chiffon cake is made with vegetable oil, keeping it moist, while the caramel flavor makes it delicious!
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Hot mint tea is a favorite in Morocco, where it's served in small glasses any time of day or night. It's very sweet and packed with mint flavor. We love it cold as well; let the tea cool completely and then strain it into ice-filled glasses.
Ingredients: water, green, sugar, mint leaves
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 5 hours 15 minutes, plus overnight seasoning. Tell us what you think of it at The New York Times - Dining - Food.
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A yeast bread flavored with mozzarella cheese and basil is baked in rounds, then cut into wedges for serving. It's perfect with soup.
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The shallow-fried version of chapatis, these crunchy parathas are quick and easy snack or side, made with a garlic and herb-infused batter.
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Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine.
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Stuffed green bell peppers filled with ground beef, rice, and mozzarella cheese are easy to prepare for a weeknight meal.
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Simple and easy curry made with Granny Smith green apples.
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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.