Search Results (8,169 found)
cooking.nytimes.com
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye
www.foodnetwork.com
Get Mamo's Apple Strudel Recipe from Food Network
Get Mamo's Apple Strudel Recipe from Food Network
Ingredients:
smith apples, juice, pineapple, sugar, nuts, butter, vegetable oil, phyllo dough, cinnamon
www.chowhound.com
Fried rice normally has Chinese sausages as part of the ingredients. This recipe is just as tasty with just vegetables, and I love it because I can put in lots...
Fried rice normally has Chinese sausages as part of the ingredients. This recipe is just as tasty with just vegetables, and I love it because I can put in lots...
Ingredients:
red bell peppers, carrots, broccoli, red onions, button mushrooms, cloves, rice, vegetable
www.delish.com
Sink your teeth into this spin on the Italian classic.
Sink your teeth into this spin on the Italian classic.
Ingredients:
chicken, italian bread, parsley, cloves, parmesan, vegetable oil, plus, mozzarella, hamburger buns
www.allrecipes.com
A beautiful cake for the strawberry lover. Easy to make with packaged gelatin and white cake mix. Fresh strawberries can be used when they are in season.
A beautiful cake for the strawberry lover. Easy to make with packaged gelatin and white cake mix. Fresh strawberries can be used when they are in season.
Ingredients:
strawberry, water, cake mix, eggs, vegetable oil, flour, strawberries, butter, confectioners sugar
cooking.nytimes.com
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color.
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color.
Ingredients:
olive oil, onion, celery, garlic, broccoli, potatoes, vegetable stock, baby spinach, herbs
www.allrecipes.com
This cake is made simply with cake mix, pudding mix, eggs, oil, and good ol' Mountain Dew® and features a pineapple topping.
This cake is made simply with cake mix, pudding mix, eggs, oil, and good ol' Mountain Dew® and features a pineapple topping.
Ingredients:
cake mix, vanilla pudding, vegetable oil, eggs, pineapple, sugar, cornstarch, butter, coconut
www.chowhound.com
A great vegetarian take on a classic dish. Yves Veggie Original Ground Round and traditional Shepherd’s pie ingredients are easy to bring together and fabulous...
A great vegetarian take on a classic dish. Yves Veggie Original Ground Round and traditional Shepherd’s pie ingredients are easy to bring together and fabulous...
Ingredients:
potatoes, margarine, pepper, canola oil, green pepper, cloves, flour, vegetable broth, peas
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
At a few spots in New York, the tartuffo rises to exceptional heights At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
At a few spots in New York, the tartuffo rises to exceptional heights At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
Ingredients:
vanilla ice cream, chocolate, cherries, almonds, vegetable oil, whipped cream, amaretto
www.foodnetwork.com
Get Quick Double Chocolate Cupcakes Recipe from Food Network
Get Quick Double Chocolate Cupcakes Recipe from Food Network
Ingredients:
cake mix, vegetable oil, eggs, chocolate chips, butter, confectioners sugar, milk, vanilla
www.allrecipes.com
Puffy, yeast-raised little raisin cookies are fried to golden brown and sprinkled with confectioners' sugar for a traditional Mennonite treat to ring in the new year.
Puffy, yeast-raised little raisin cookies are fried to golden brown and sprinkled with confectioners' sugar for a traditional Mennonite treat to ring in the new year.
Ingredients:
sugar, water, yeast, raisins, eggs, milk, salt, flour, vegetable oil, confectioners sugar