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This quick and easy caramel pecan dessert sauce can be served with everything from ice cream, to apples, to bread pudding.
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This recipe keeps it sweet and simple. Baked beans, bacon and brown sugar are all you'll need to make this favorite side dish.
Ingredients: baked beans, bacon, brown sugar
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Thinly sliced eye of round steak is marinated with soy sauce, hot pepper sauce, and brown sugar, then baked at low temperature for 6 to 8 hours. This can be prepared without a food dehydrator.
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The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in The combination, with the savory lentils, is a winner.
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Get Almond Cake with Plum Sauce Filling and Ginger Buttercream Recipe from Food Network
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Miso-glazed broiled salmon is beautifully plated with a rich and creamy sake butter sauce in this main dish perfect for a dinner party.
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Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.
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Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully. Try his recipe.
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This fried rice recipe with kimchi and shrimp is quick and easy to make and tastes delicious.
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Get Cold Sesame Noodles Recipe from Food Network
cooking.nytimes.com
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada