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cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
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This Chia Pudding with Blueberries and Almonds is EASY to make, loaded with fiber, protein, and antioxidants, perfect for a healthy breakfast!
cooking.nytimes.com
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water
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Get Ravioli Dough Recipe from Food Network
Ingredients: flour, salt, eggs, olive oil, egg wash
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Get Thyme Popovers Recipe from Food Network
Ingredients: butter, flour, salt, thyme leaves, eggs, milk
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Get Gluten-Free Pizza Dough Recipe from Food Network
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Get Pumpkin Cheesecake Overnight Oats Recipe from Food Network
cooking.nytimes.com
I’ve always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers’ market You can serve this as a dessert, a coffee cake, or a sweet snack.
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This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!
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This cake recipe uses cherry pie filling and sliced almonds to help deliver a very impressive cake with a simple glaze!
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Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!