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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
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This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905 A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream It is to die for.
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Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
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Here's an easy way to grill salmon without the fish sticking to the grates. Promise! And mix up your approach with 4 different marinades while you're at it.
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Get Butterscotch Ice Cream Sandwiches with Molasses Cookies and Caramelized Pineapple Recipe from Food Network
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The warm, spicy flavors of gingerbread are a natural match for cheesecake I mean, who doesn’t love a slice of gingerbread cake slathered with cream cheese frosting This dessert is certainly rich, but it is also packed with lots of spices, including a hefty sprinkle of both ground and fresh ginger, classic cinnamon, allspice that lends a slightly peppery note, and a bit of fresh lemon zest to brighten things up
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Almond crescents, little almond cookies shaped into crescents and dusted with powdered sugar.
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A homemade custard is flavored with raspberry liqueur and baked in a tart shell, piled with raspberries, and studded with a fabulous sugar streusel.
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The pastry for these tarts is sweet and buttery and will melt in your mouth. This recipe makes 16 tart shells that are filled with a sweet mixture of apple, walnut and apricot jam. The edges of the dough are pulled up and over each tart and sealed before baking.
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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
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Get SOM TAM (Green Papaya Salad) Recipe from Food Network
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I created this sauce in my own kitchen with ingredients I already had in my cupboard. The results are delicious and it has become a staple in my home. This recipe can easily be doubled. Try using it for dipping katsu chicken and egg rolls, or use it as a substitute for barbeque sauce. I hope you enjoy it as much as we do!