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This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This deluxe egg drop soup features green onions, cabbage, carrots, and ginger creating a flavorful soup. Serve as a meal or alongside a meal dish.
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Got a hankering to make a batch of small pies filled with your favorite filling and fried up crisp and delicious? Then, this is your dough recipe. Make it by hand or in the food processor.
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Rosewater is most commonly used in Middle Eastern, West Asian, and South Asian pastries and sweets and is very distinctive in flavor. In this recipe, it is combined with strawberries to make a unique homemade ice cream.
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A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
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Give your biscuits an Easter-themed upgrade!
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A traditional Chinese crispy fried egg roll recipe with pork and cabbage.
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Fill egg roll wrappers with the ingredients usually found in an Reuben sandwich for a unique and tasty finger food for your next gathering.
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Get Italian Egg Bread Bowl Recipe from Food Network
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For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.
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These English butter cookies are bursting with cinnamon flavor.
Ingredients: flour, salt, sugar, butter, vanilla, egg, cinnamon
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This German recipe calls for cabbage to be browned in butter and tossed with egg noodles for a quick and hearty meal.