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Take a virtual trip to Paris with this homemade recipe for pain au chocolat--flaky, buttery chocolate croissants with just the right amount of bittersweet chocolate filling.
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A sweet plantain dough is filled with a thick cinnamon cream to make these fried empanadas, which are a decadent Salvadoran treat.
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A versatile pizza sauce made with tomato paste, Italian herbs and Parmesan cheese.
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Mmm ... fudge.
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I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!
Ingredients: egg whites, sugar, salt, vanilla, pecan, butter
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a Bloody Mary variation using KC Masterpiece BBQ sauce instead of Worcestershire sauce. It is nice to use the same sauce in the drink to pair with the...
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Delicious stuffed and breaded pork chops made with six ingredients - thick-cut pork chops, smoked gouda, fresh spinach, horseradish mustard, panko crumbs, and Creole-style seasoning.
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.