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Mushroom caps are baked with a creamy bacon and olive filling creating a rich and hearty appetizer to start off a party or Thanksgiving dinner.
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As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
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Get Buffalo Burgers Aspen Style Recipe from Food Network
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This recipe is by Harold Mcgee and takes 1 hour 15 minutes, plus overnight draining. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: plus, fat, sugar
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A very different pie than the traditional pumpkin pie.
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This dish is literally child’s play – homage to the basics: simple, fun, healthy and happy. It really is the embodiment of blend and live. Just throw everything...
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Get Spinach and Cheddar Souffle Recipe from Food Network
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Confectioners' sugar, butter, milk, vanilla extract, and cocoa powder are all it takes to make this recipe for a delicious frosting.
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Buttercream icing for wedding cakes.
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A creamy perfumed treat.
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Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.
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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.