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Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.
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This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sticky Toffee Pudding Recipe from Food Network
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Spicy oatmeal cookies with the tangy zip of buttermilk.
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Make these soft pretzels the traditional way by boiling them in water with baking soda for a shiny, golden surface.
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The graham cracker crust for this pie is made with brown sugar and cinnamon, lending an extra depth of flavors to this tasty treat. The filling is a simple, but lovely egg custard with a hint of vanilla. Pour it into the shell and chill before serving. Decorate the pie with sprigs of mint and a sprinkling of nutmeg.
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Get Raspberry Cheesecake Recipe from Food Network
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Get Shrimp Tempura with Soy Sake Dipping Sauce Recipe from Food Network
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
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Infused with flowers, pastry creams have so many uses-layering cakes, filling doughnuts, topping pies and more.
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The family will like this light and mildly-seasoned tuna loaf, and it's so easy on the budget.
cooking.nytimes.com
Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish The great news is that it’s as delicious (if not more so) the next day, rewarmed or not