Search Results (619 found)
cooking.nytimes.com
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 22 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 22 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Spicy hot mulled apple cider cooked with a clove-studded orange, cinnamon, allspice, nutmeg, cardamom and brown sugar.
Spicy hot mulled apple cider cooked with a clove-studded orange, cinnamon, allspice, nutmeg, cardamom and brown sugar.
www.chowhound.com
Not as sweet as the store-bought tea, with great spice.
Not as sweet as the store-bought tea, with great spice.
www.foodnetwork.com
Get Spinach Pilaf Recipe from Food Network
Get Spinach Pilaf Recipe from Food Network
www.allrecipes.com
This sweet, cardamom flavored braid is sprinkled with pearl sugar just before baking. My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning.
This sweet, cardamom flavored braid is sprinkled with pearl sugar just before baking. My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning.
cooking.nytimes.com
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine It is just the thing to sip on a winter's night as your toes keep warm by the fire If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds.
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine It is just the thing to sip on a winter's night as your toes keep warm by the fire If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds.
www.foodnetwork.com
Get Maple-Bourbon Ketchup Recipe from Food Network
Get Maple-Bourbon Ketchup Recipe from Food Network
Ingredients:
black peppercorns, cardamom pods, coriander seeds, tomato puree, maple syrup, bourbon, salt, cider vinegar, fish sauce
www.allrecipes.com
This version of a popular Indian dessert consists of cheese dumplings in a cream sauce topped with pistachios and almonds.
This version of a popular Indian dessert consists of cheese dumplings in a cream sauce topped with pistachios and almonds.
Ingredients:
ricotta cheese, sugar, half and half, cardamom, rose water, saffron, blanched almonds, pistachio nuts
www.foodnetwork.com
Get Saag Paneer: Spinach with Indian Cheese Recipe from Food Network
Get Saag Paneer: Spinach with Indian Cheese Recipe from Food Network
Ingredients:
turmeric, cayenne, vegetable oil, paneer, spinach, white onion, cloves, serrano chile, garam masala, coriander, cumin, yogurt, milk, lemon juice, cinnamon, green cardamom, black cardamom
www.simplyrecipes.com
Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
Ingredients:
allspice, mustard seeds, coriander seeds, red pepper flakes, black peppercorns, cloves, cardamom pods, bay leaves, ginger, cinnamon, water, salt, pickling spices, brown sugar, beef brisket
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
chicken stock, sugar, black cardamom, cinnamon, salt, phyllo, clarified butter, powdered sugar, cardamom, egg white, almonds, chicken breasts, grapeseed oil, olive oil, shallots, cloves, kale, lemon rind, pepper