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cooking.nytimes.com
Here is a fine variation on the old combination of egg and asparagus It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons It’s mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy
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Get Falafel Recipe from Food Network
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This recipe makes a basic macaroon with a soft, chewy center which are rolled in pine nuts.
Ingredients: almond, sugar, egg whites, pine nuts
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This meringue mushrooms recipe starts with an easy meringue recipe and instructions to make realistic mushrooms to decorate your Christmas yule log.
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A frothy bourbon drink with a dash of absinthe.
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Crisp, sweet and chewy--a basic refrigerator cookie.
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Even better home made!
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Mini pecan pie-shaped cookies filled with a rich pecan filling are something different for your cookie tray this year.
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Canned peas combine with pickles and peanuts for a refreshing summer salad. Keep the ingredients in your pantry so you can whip up a batch anytime.
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Searching for Tiger Cry on CH produces many results, but not one single recipe that I could see, so here's mine (a very basic version). Perfect as a light lunch...
Ingredients: juice, sugar, garlic, fish sauce, salad
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This is a giant bagel in the shape of a loaf of bread -how clever! The bread machine makes combining the flour, yeast, milk and egg a snap.
Ingredients: milk, water, egg, bread flour, sugar, salt, yeast
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Chocolate cupcakes topped with prepared frosting are covered with toasted coconut and a few colorful egg-shaped candies to make cute Easter birds'-nest cupcakes.