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Inspired by "raisins and spice" varieties of instant oatmeal, this recipe uses steel-cut oats and dried cranberries to elevate a pedestrian breakfast cereal to something special.
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Try this vintage recipe for sugar cookies that's very adaptable and only uses a few pantry ingredients. Read the cook's notes for hints to turn out perfect sugar cookies every time. Kids can have fun helping to roll, cut, and decorate.
Ingredients: flour, butter, sugar, eggs, vanilla, salt
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You know it's the holidays when you break out the shortbread.
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Get Churros with Spiced Sugar and Chocolate Dipping Sauce Recipe from Food Network
cooking.nytimes.com
The juicier the peaches, the better this luscious summer dessert will be Handle the dough lightly and make sure not to overbake it Assemble the whole thing just before serving, and watch it disappear.
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This version of traditional sugar cookies replaces much of the sugar with sugar-like sweetener, creating a healthier treat for those special occasions.
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Zoe Nathan likes using brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry sauce, made with fresh or frozen cranberries, is a great alternative to maple syrup.
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Get French Toast Casserole with Brown Sugar-Walnut Crumble Recipe from Food Network
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Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
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Get Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe from Food Network
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Basic sweet yeast dough is rolled out, filled with walnuts, twisted, and baked into 3 babka loaves that look fancy but are so easy to make.
cooking.nytimes.com
Cordials can be a bit cowlick-y, sticking out here and there: kind of tart, kind of sweet, a bit bitter, and all a touch in disarray But giving them 24 hours to mellow or cure in the refrigerator somehow brings them into harmony This uncooked cordial requires a lot of time but none of it at the stove, and results in mind-boggling flavor: a dense, sweet syrup with a magnified fresh lime aroma and the perfect tart zip.
Ingredients: limes, sugar, ginger