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cooking.nytimes.com
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
Ingredients:
vermicelli, green cabbage, carrots, green onion, cilantro, eggs, garlic, oyster sauce, salt, black pepper
www.allrecipes.com
If you're craving curly fries but want a healthier version, try these curly zucchini fries cooked to crisp perfection in the air fryer for guilt-free snacking.
If you're craving curly fries but want a healthier version, try these curly zucchini fries cooked to crisp perfection in the air fryer for guilt-free snacking.
www.allrecipes.com
Cream of mushroom soup makes a quick and simple gravy for ground beef patties in this family favorite.
Cream of mushroom soup makes a quick and simple gravy for ground beef patties in this family favorite.
www.foodnetwork.com
Get A Chocolate Cake That's Got It All Recipe from Food Network
Get A Chocolate Cake That's Got It All Recipe from Food Network
Ingredients:
sugar, cake flour, cornstarch, baking soda, salt, cocoa, instant coffee, water, sour cream, vanilla, egg whites, butter, cake, egg substitute, chocolate, confectioners sugar, corn syrup
www.allrecipes.com
A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
Ingredients:
half and half, coconut milk, eggs, sugar, cornstarch, salt, coconut, vanilla, pie crust, egg whites, cream of tartar
www.allrecipes.com
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
www.allrecipes.com
This eye-catching Russian layered chicken and mushroom salad, decorated to resemble a sunflower, is perfect for any party or buffet.
This eye-catching Russian layered chicken and mushroom salad, decorated to resemble a sunflower, is perfect for any party or buffet.
Ingredients:
chicken, salt, vegetable oil, onion, mushrooms, mayonnaise, cloves, yolks, cheddar cheese, black olives, potato chips
www.foodnetwork.com
Get Butterscotch Ice Cream Sandwiches with Molasses Cookies and Caramelized Pineapple Recipe from Food Network
Get Butterscotch Ice Cream Sandwiches with Molasses Cookies and Caramelized Pineapple Recipe from Food Network
www.chowhound.com
Make a Mardi Gras king cake for the New Orleans Carnival with Chowhound's step-by-step guide. Using bourbon and spices, a plastic baby is optional for this classic...
Make a Mardi Gras king cake for the New Orleans Carnival with Chowhound's step-by-step guide. Using bourbon and spices, a plastic baby is optional for this classic...
www.allrecipes.com
These traditional Greek shortbread cookies are flavored with anise.
These traditional Greek shortbread cookies are flavored with anise.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.