Search Results (24,620 found)
www.allrecipes.com
Make your own fresh, spinach-flavored pasta! Whip up a puree of garden-fresh spinach, water, egg and salt. Combine with flour to make a dough, then roll out and cut into shapes. Let it dry before cooking. Try serving with a simple, buttery sauce.
Make your own fresh, spinach-flavored pasta! Whip up a puree of garden-fresh spinach, water, egg and salt. Combine with flour to make a dough, then roll out and cut into shapes. Let it dry before cooking. Try serving with a simple, buttery sauce.
www.allrecipes.com
When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
Ingredients:
chicken wing, vegetable oil, salt, rosemary, ancho chile, cayenne pepper, white vinegar, molasses, honey, lime
www.allrecipes.com
Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
www.chowhound.com
An easy way to add flavor to smoked or grilled meat.
An easy way to add flavor to smoked or grilled meat.
Ingredients:
salt, turbinado sugar, brown sugar, garlic, onion, paprika, chili powder, peppercorns, cayenne pepper, thyme, cumin, nutmeg
www.allrecipes.com
Marinated New York steak makes a terrific beef fajita. Serve it warm white corn tortillas, salsa, and Mexican cheeses.
Marinated New York steak makes a terrific beef fajita. Serve it warm white corn tortillas, salsa, and Mexican cheeses.
Ingredients:
olive oil, lime, cilantro, onion, cloves, cumin, salt, black pepper, strip steaks, corn tortillas, salsa, cheese
www.delish.com
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
Ingredients:
mushrooms, water, chicken broth, olive oil, onion, cloves, arborio rice, salt, butter, black pepper, goat cheese
www.chowhound.com
Enjoy this Tomato and Tahini Salad recipe with ingredients and easy step-by-step directions from Chowhound.
Enjoy this Tomato and Tahini Salad recipe with ingredients and easy step-by-step directions from Chowhound.
www.foodnetwork.com
Get Ancho Chile Honey Basted Quail Recipe from Food Network
Get Ancho Chile Honey Basted Quail Recipe from Food Network
cooking.nytimes.com
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
www.simplyrecipes.com
Walnut candy, made with walnut halves coated with a homemade caramel candy sauce.
Walnut candy, made with walnut halves coated with a homemade caramel candy sauce.
cooking.nytimes.com
This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.
This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.