Search Results (945 found)
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People are always complaining about the difficulty of making a "tender-melt-in your-mouth" brisket. By using beer and this fool-proof cooking method, even the...
People are always complaining about the difficulty of making a "tender-melt-in your-mouth" brisket. By using beer and this fool-proof cooking method, even the...
www.chowhound.com
My husband loves this simple, moist gluten free Cherry Apricot Cake. I make sure to use organic dried fruit in this dessert since pesticides levels tend to be...
My husband loves this simple, moist gluten free Cherry Apricot Cake. I make sure to use organic dried fruit in this dessert since pesticides levels tend to be...
www.allrecipes.com
Dried apricots and raisins combine in a pie sweetened with stevia, an herbal sweetener. This is a great pie to eat warm with vanilla ice cream.
Dried apricots and raisins combine in a pie sweetened with stevia, an herbal sweetener. This is a great pie to eat warm with vanilla ice cream.
Ingredients:
milk, cornstarch, cinnamon, salt, apricots, raisins, water, white vinegar, butter, pie crust
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These bar cookies, cooked in a microwave oven, have a crisp crust and a sweet-tart flavor from the apricot jam. They should be cooled completely before cutting...
These bar cookies, cooked in a microwave oven, have a crisp crust and a sweet-tart flavor from the apricot jam. They should be cooled completely before cutting...
www.allrecipes.com
This is a marvelous apple tart that can be made in a pie plate or tart pan if you have one. A frangipane filling really brings together the flavors of fall, and the apples create a beautiful design.
This is a marvelous apple tart that can be made in a pie plate or tart pan if you have one. A frangipane filling really brings together the flavors of fall, and the apples create a beautiful design.
www.allrecipes.com
I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears.
I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!
Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!
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This vegan incantation of my mom's sensational brandy cream recipe can be made in five minutes and is utterly divine. This cream is delicious poured over Christmas...
This vegan incantation of my mom's sensational brandy cream recipe can be made in five minutes and is utterly divine. This cream is delicious poured over Christmas...
www.delish.com
The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
Ingredients:
wild rice, chicken stock, onion, carrots, garlic, apricot, pheasant, salt and pepper, olive oil
cooking.nytimes.com
One of the most exquisite exploitations of the blackberry is accomplished by teaming it with a little booze and presenting it in a sugar-rimmed martini glass, making what might be called a blacktini The original recipe, from ''The Berry Bible,'' suggests vodka, but I find the complexity of the drink enhanced by the gin's juniper-berry accent I think vodka is dull, actually, but if you like it (most of America seems to), go with God.
One of the most exquisite exploitations of the blackberry is accomplished by teaming it with a little booze and presenting it in a sugar-rimmed martini glass, making what might be called a blacktini The original recipe, from ''The Berry Bible,'' suggests vodka, but I find the complexity of the drink enhanced by the gin's juniper-berry accent I think vodka is dull, actually, but if you like it (most of America seems to), go with God.
cooking.nytimes.com
Use king or sockeye salmon from a good source In either case, the fish must be spanking fresh Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
Use king or sockeye salmon from a good source In either case, the fish must be spanking fresh Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.