Search Results (12,537 found)
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Potatoes boiled in chicken broth are pureed with a thin cream sauce in this dill weed seasoned soup.
Potatoes boiled in chicken broth are pureed with a thin cream sauce in this dill weed seasoned soup.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here’s an Americanized taste of the schnitzel brought to Texas by German immigrants in the 19th century, with a Tex-Mexified twist Instead of serving the fried steaks with a peppery cream gravy, I’ve followed the teachings of Lisa Fain, who writes the "Homesick Texan" blog and is the author of "Queso Regional Recipes for the World's Favorite Chile-Cheese Dip," and applied a queso gravy instead – the cheese cut with milk, infused with onion, jalapeño and cumin, and stabilized with a little cornstarch
Here’s an Americanized taste of the schnitzel brought to Texas by German immigrants in the 19th century, with a Tex-Mexified twist Instead of serving the fried steaks with a peppery cream gravy, I’ve followed the teachings of Lisa Fain, who writes the "Homesick Texan" blog and is the author of "Queso Regional Recipes for the World's Favorite Chile-Cheese Dip," and applied a queso gravy instead – the cheese cut with milk, infused with onion, jalapeño and cumin, and stabilized with a little cornstarch
www.chowhound.com
A Texas queso dip recipe made from scratch without processed cheese.
A Texas queso dip recipe made from scratch without processed cheese.
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A crispy flour tortilla bowl is topped with egg, cheese, avocado, and salsa in this quick and easy breakfast bowl, done in 20 minutes!
A crispy flour tortilla bowl is topped with egg, cheese, avocado, and salsa in this quick and easy breakfast bowl, done in 20 minutes!
www.chowhound.com
A friend of mine brought this into work the other day and it was amazing! After I begged her for the recipe (which she had right on hand) I decided this was too...
A friend of mine brought this into work the other day and it was amazing! After I begged her for the recipe (which she had right on hand) I decided this was too...
www.allrecipes.com
This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
www.allrecipes.com
Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight.
Ice cream, fudge sauce, peanuts and whipped topping are layered over a chocolate crust, then frozen overnight.
Ingredients:
evaporated milk, chocolate chips, butter, confectioners sugar, vanilla, chocolate, vanilla ice cream, spanish peanuts
www.allrecipes.com
Vanilla soy milk and brown sugar work with bran cereal to make a tasty morning treat.
Vanilla soy milk and brown sugar work with bran cereal to make a tasty morning treat.
www.allrecipes.com
The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.
The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.