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cooking.nytimes.com
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos
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A little slice of heaven.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sweet and Smoky Baby Back Ribs Recipe from Food Network
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Make homemade pickles the old-fashioned way, using brine fermentation harnessing the probiotic power of beneficial lactobacilli cultures.
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Learn how to make fast and easy vanilla pudding with Chowhound's recipe. Simply made with milk, eggs, and butter, this dessert is popular among adults and children...
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Use this recipe to make both sweet and savory pastries.
Ingredients: flour, cake flour, salt, butter, water
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Get Danish Dough Recipe from Food Network
Ingredients: yeast, milk, egg, sugar, salt, vanilla, flour, butter
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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Get Turkey Fritters Recipe from Food Network
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Use real chicken fat (schmaltz) to make this chopped liver the best ever. Served with matzos, it makes a perfect seder appetizer.
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Sliced okra rounds are seasoned with cumin and curry powder in this quick and easy dry curry recipe.