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Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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This flavorful icing is ideal for decorating. It may be refrigerated in an airtight container for up to a week. Re-whip before using.
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Get El Sol Bakery's Empanadas Recipe from Food Network
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Pinto beans and queso fresco stuffed into tamale dough.
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Get Vegetable Couscous Recipe from Food Network
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
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Get German Potatoes Recipe from Food Network
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Get Yeast Rolls Recipe from Food Network
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Get Daddy's Biscuits Recipe from Food Network