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cooking.nytimes.com
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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Sweetened apples and cranberries are the filling in this rustic fall-fruit tart made with a cream cheese pastry.
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Get Fig and Walnut Cookies Recipe from Food Network
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Get Peanut Butter Cookies with Blackberry Jam Recipe from Food Network
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Get The Kids' Corn Bread Recipe from Food Network
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This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
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Get Smoked Gouda-Chorizo Jalapeno Poppers Recipe from Food Network
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Bran muffins are made with bran cereal, apple, banana, honey, and plump raisins.
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This recipe makes chunky and chewy cookies with dried apricots, amaretto liqueur, and chopped almonds for delicious results.
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Thinly sliced pork, fresh ginger, green onions, and Chinese-style egg noodles star in this quick and easy recipe.
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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...