Search Results (527 found)
www.allrecipes.com
All Norwegian homes "must" serve at least 7 kinds of cookies at Christmas. This recipe is different from other pepperkaker recipes on this web site because it calls for cream and does not use eggs.
All Norwegian homes "must" serve at least 7 kinds of cookies at Christmas. This recipe is different from other pepperkaker recipes on this web site because it calls for cream and does not use eggs.
Ingredients:
butter, sugar, heavy whipping cream, baking soda, flour, cinnamon, black pepper, cardamom, baking powder
www.allrecipes.com
Spicy, creamy, and sweet chai tea is easy to make with the help of your slow cooker.
Spicy, creamy, and sweet chai tea is easy to make with the help of your slow cooker.
www.foodnetwork.com
Get Beef Kebabs with a Surprise Center Recipe from Food Network
Get Beef Kebabs with a Surprise Center Recipe from Food Network
Ingredients:
coriander seeds, cumin seeds, cloves, ginger, beef, cilantro, garam masala, baking soda, cherries, cashews, canola oil, yogurt, lime, cinnamon, green cardamom, black cardamom
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Get Green Apple and Ginger Chutney Recipe from Food Network
Get Green Apple and Ginger Chutney Recipe from Food Network
Ingredients:
canola oil, cumin seeds, fennel seeds, red onion, garam masala, cayenne pepper, green apples, sugar, apple cider vinegar, cinnamon, cloves, green cardamom, black cardamom
www.chowhound.com
It is the spices that make this dish. I started with the traditional recipe which uses lots of spiced butter and kept simplifying the dish. My wat recipe is every...
It is the spices that make this dish. I started with the traditional recipe which uses lots of spiced butter and kept simplifying the dish. My wat recipe is every...
www.foodnetwork.com
Get Bedouin Affogato Recipe from Food Network
Get Bedouin Affogato Recipe from Food Network
www.delish.com
This versatile summer soup can be served as a first course or dessert.
This versatile summer soup can be served as a first course or dessert.
cooking.nytimes.com
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 22 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 22 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Not as sweet as the store-bought tea, with great spice.
Not as sweet as the store-bought tea, with great spice.
www.foodnetwork.com
Get Spinach Pilaf Recipe from Food Network
Get Spinach Pilaf Recipe from Food Network
cooking.nytimes.com
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine It is just the thing to sip on a winter's night as your toes keep warm by the fire If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds.
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine It is just the thing to sip on a winter's night as your toes keep warm by the fire If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds.