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cooking.nytimes.com
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
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Get Sirloin Portobello and Pate Burger Recipe from Food Network
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Get Strawberry Rhubarb Calzone Recipe from Food Network
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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Get Steak-and-Egg Fried Rice bowl Recipe from Food Network
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Praline liqueur is added to a butter cookie dough to create these delicious praline butter cookies.
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A quick and easy breakfast, syrniki are traditional Russian cheese pancakes that use quark or tvorog (farmer's) cheese for extra creaminess.
Ingredients: egg, sugar, quark, flour, vanilla sugar, salt, oil
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If you are looking for the perfect gluten-free brownie recipe, try these amazing chocolate brownies made with dark chocolate and cornstarch.
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A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.