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This creamy no-bake cheesecake with a graham cracker crust and sweet huckleberry topping will be wiped out by your guests in minutes.
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Strawberry-rhubarb jam will bring a taste of summer back to your table whenever you open a jar. This recipe doesn't need extra pectin.
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Pork just loves a sweet sauce, and this one is definitely unique! Cola, ketchup and brown sugar are baked with pork chops for an easy, zesty entree.
Ingredients: pork, cola, ketchup, brown sugar
cooking.nytimes.com
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade Others use only the peel and juice, discarding the insides for a crystal-clear result
Ingredients: plus, oranges, sugar, lemon juice
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No ice cream maker is needed to make this simple, refreshing sorbet for summertime. It has only four ingredients -- grapefruit juice, blueberries, sugar, and a little optional vodka.
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This homemade bagel recipe has been in the family for over 30 years and shows you how to make traditional boiled, then baked bagels, perfect for breakfast or lunch.
Ingredients: flour, water, sugar, yeast, salt
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Get Classic Shortbread Recipe from Food Network
Ingredients: butter, flour, cornstarch, salt, sugar
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Make this whiskey sour recipe with rye or bourbon, lemon, and simple syrup, garnished with an orange or lemon peel or maraschino cherry. Our guide includes easy...
cooking.nytimes.com
Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.
Ingredients: cucumbers, sugar, salt, rice vinegar
cooking.nytimes.com
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar They are left out to dry for a day before baking (In the recipe given here, I’ve called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly
Ingredients: blanched almonds, sugar, egg, lemon
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 15 minutes plus 1 hour's maceration and overnight chilling. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, pectin, apricots, juice, kirsch
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Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.