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Butterscotch sauce takes its character from brown sugar The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.
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Get Salad Tacos Recipe from Food Network
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This salmon-studded, creamy cream cheese dip is seasoned with lemon juice, dill, and seafood seasoning.
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Get Chef Rene's Key Lime Stack Recipe from Food Network
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Leeks, Romano cheese, and Swiss cheese are layered into a delicious quiche that's certain to please all!
cooking.nytimes.com
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles
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Get Kabocha Squash Soup with Creme Fraiche, Caramelized Granny Smith Apple and Madras Curry Cotton Candy Recipe from Food Network
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This kid-pleasing casserole tastes like a cheeseburger and fries.
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Get Straw and Hay Pasta Recipe from Food Network
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This Mexican hot chocolate sufganiyot (Hanukkah donuts) recipe has a cinnamon-chocolate glaze and is filled with fluffy marshmallow.
cooking.nytimes.com
One of my favorite pie alternatives is bundt cake A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up
cooking.nytimes.com
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out