Search Results (9,108 found)
www.allrecipes.com
The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.
The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.
www.allrecipes.com
These yummy muffins are packed with whole wheat flour, flax, wheat germ, and lots of chocolate!
These yummy muffins are packed with whole wheat flour, flax, wheat germ, and lots of chocolate!
Ingredients:
whole wheat flour, flax seed, wheat germ, baking soda, baking powder, cocoa, cinnamon, chocolate chips, fat buttermilk, pumpkin puree, brown sugar, egg, vanilla
www.delish.com
These mini quiches with Gruyere and asparagus are perfect dinner party snacks.
These mini quiches with Gruyere and asparagus are perfect dinner party snacks.
www.allrecipes.com
This noodle kugel (noodle pudding) with apple sauce and cinnamon makes an easy and delicious dessert.
This noodle kugel (noodle pudding) with apple sauce and cinnamon makes an easy and delicious dessert.
www.chowhound.com
The ultimate icing for decorating cookies.
The ultimate icing for decorating cookies.
www.allrecipes.com
Anise seeds and 151-proof rum give this Cuban-inspired creamy drink an extra kick for those holiday parties.
Anise seeds and 151-proof rum give this Cuban-inspired creamy drink an extra kick for those holiday parties.
cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
Ingredients:
chicken stock, dry white wine, clam juice, shrimp, olive oil, pork butt, cured chorizo, onion, garlic, tomatoes, bomba rice, red peppers, dry sherry, cumin seeds, smoked paprika, thyme, bay leaves, saffron threads, pine nuts, lemon
www.allrecipes.com
A lovely chicken marinade with oil, vinegar, poultry seasoning, egg, salt, and pepper. Your chicken will love you for this baste, and so will the family.
A lovely chicken marinade with oil, vinegar, poultry seasoning, egg, salt, and pepper. Your chicken will love you for this baste, and so will the family.
www.foodnetwork.com
Get Cheddar Cheese Apple Pie Recipe from Food Network
Get Cheddar Cheese Apple Pie Recipe from Food Network
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
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
Ingredients:
soy sauce, wine vinegar, mirin, plus, garlic, ginger, egg yolk, baking powder, squid, scallions
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
www.allrecipes.com
Chocolate-covered peppermint bars garnish with chopped candy canes for that refreshing peppermint flavor!
Chocolate-covered peppermint bars garnish with chopped candy canes for that refreshing peppermint flavor!
Ingredients:
butter, sugar, egg, peppermint, food coloring, flour, salt, candy canes, chocolate chips