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For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce.
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A sweet currant and mixed peel filling is baked in puff pastry in these traditional English pastries.
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Sauteed mushrooms with a hint of wine and teriyaki sauce are the perfect topper for steak and baked potatoes.
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This cheesecake truly is salty-sweet at its best.
cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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This Mexican hot chocolate sufganiyot (Hanukkah donuts) recipe has a cinnamon-chocolate glaze and is filled with fluffy marshmallow.
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
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Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
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For an absolutely stunning dessert, spoon sweetened strawberries and whipped topping between layers of homemade chocolate shortcake. Drizzle with chocolate syrup and serve to an awestruck crowd.
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This is an old family favorite. We especially like it for the Thanksgiving holiday. Originally submitted to ThanksgivingRecipe.com.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.