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A recipe for miniature French ham and cheese sandwiches that are toasted and topped with fried quail eggs, to make a stunning appetizer.
A recipe for miniature French ham and cheese sandwiches that are toasted and topped with fried quail eggs, to make a stunning appetizer.
www.allrecipes.com
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
www.allrecipes.com
I hope that you enjoy this recipe - it's one of my favorites!
I hope that you enjoy this recipe - it's one of my favorites!
www.allrecipes.com
These fine-textured, crumbly almond cookies are traditionally made with lard, but are delicious with butter, as well.
These fine-textured, crumbly almond cookies are traditionally made with lard, but are delicious with butter, as well.
www.allrecipes.com
Fresh berries are combined with flour, sugar and cinnamon, piled into a prepared crust, and dotted with butter. Then on goes the top crust, and the pie is slipped into a hot oven until the filling bubbles and the crust turns a golden brown.
Fresh berries are combined with flour, sugar and cinnamon, piled into a prepared crust, and dotted with butter. Then on goes the top crust, and the pie is slipped into a hot oven until the filling bubbles and the crust turns a golden brown.
www.allrecipes.com
White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling.
White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling.
www.allrecipes.com
Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings.
Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Use your leftover rice for this quick and tasty rice pudding recipe.
Use your leftover rice for this quick and tasty rice pudding recipe.
www.allrecipes.com
This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.
This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.
www.allrecipes.com
This three ingredient tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!
This three ingredient tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!
cooking.nytimes.com
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling