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cooking.nytimes.com
There are three pretty joyful projects here that reward not only the pleasure-driven eater but the scientifically curious mind as well Making soy milk, making soft tofu, and making a savory caramel sauce (not sweet like the one you're probably accustomed to, but vinegary and spicy) are all as easy as those beginner science projects we remember from grade school (growing marigolds or sprouting avocado pits) and equally as wondrous As always, ingredients matter
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Use instant ramen noodles and dashi-stock powder to make a soup base for pan-fried scallops using this recipe adapted from an authentic Japanese preparation.
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Get Fall Fondue with Gouda Recipe from Food Network
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These bars taste like caramel apples, but without all the fuss!
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Flour tortillas are rolled around a creamy, apple pie filling and topped with a buttery, sweet sauce creating delicious dessert enchiladas.
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As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!
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Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts.
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We usually makes this dessert with Arkansas Black apples; the dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.
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This is a super easy recipe that includes no tomato.
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Get Camembert-Apple Grilled Cheese With Salted Caramel Recipe from Food Network
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Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
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A recipe for individual apple cakes with a maple buttercream topping.