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cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
www.allrecipes.com
Those of us familiar with the famous Viennese Sacher Torte can now make an easy facsimile. Maybe not as rich, but just as tasty!
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Homemade eggnog is rich, extravagant, irresistible. But the ingredients - heavy cream, raw eggs, sugar and booze - give one pause. A few years back, I discovered a delicious high-flavor, no-risk alternative: milk punch, made with whole milk (no cream, no eggs). And it's easy to make. No cooking, no whipping egg whites and cream: Just mix and freeze. Make a pitcher today, and stick it in the freezer for the season. The spirits keep the milk from freezing; the freezer keeps the milk from spoiling. But remember, it's potent - one of my friends calls it 'the adult milkshake'!
Ingredients: sugar, rum, brandy, vanilla, milk, nutmeg
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A nondairy dessert that’s nice and creamy.
Ingredients: water, sugar, chocolate, coconut milk, rum
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These buttery, nutty-tasting shortbread cookies are cut out into holiday shapes, and decorated with colored frosting and edible glitter to make your cookie tray festive.
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The fruitcake from this French recipe uses candied orange peel, walnuts, and raisins to make a fruitcake requiring no aging.
www.foodnetwork.com
Get "The Proof is in the Pudding" Bread Pudding with Vanilla Ice Cream Recipe from Food Network
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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
www.simplyrecipes.com
Classic cheese fondue! Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses.
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Get Iceberg Lettuce Salad with Tangy Tomato-Tarragon "French" Dressing Recipe from Food Network
www.allrecipes.com
These yummy whole wheat bagels can be made in the bread maker; the recipe is so simple you'll wonder why you haven't made your own all along.
www.allrecipes.com
A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.