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The secret to great Cuban sandwiches is in the lightness and crispness of the bread. Chef John tells you how. Hint: the secret is the lard!
Ingredients: yeast, water, flour, sugar, lard, salt, cornmeal
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Coconut extract, flaked coconut, and buttermilk flavor this moist butter cake.
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Peach curd uses similar ingredients to lemon curd with the addition of rose water for a delightful topping for scones or toast.
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This is a great Chocolate Fondant recipe. Pour over the top of cakes or petits fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.
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This sweet bread pudding is wonderful with a scoop or two of creamy vanilla ice cream.
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Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
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This easy fudge recipe is part fudge and part truffle mixed with Nutella and topped with hazelnuts.
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Not as sweet as the store-bought tea, with great spice.
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Lime, pineapple juice and o.j. punched up with ginger ale.
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Plums get sprinkled with sugar, broiled until their skins are blistered, and served on top of creamy rice pudding.
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This is a great hot salad to serve on a cold night. This tastes great with any dish and can be changed according to your tastes.
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You'll probably eat it all by yourself.