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cooking.nytimes.com
A few tips to get you on your way: chilling the batter before frying helps hold the batter together as it drops into the oil and makes the fritter cook more evenly Lots of recipes have you pour three inches of cooking fat into a large deep fryer, which is nothing but a big waste Use a narrow saucepan and less than two inches of cooking fat
Ingredients: flour, salt, sugar, eggs, brandy, cinnamon, plums
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This delicious German plum cake with a crumble topping is delicious on its own or even better with a scoop of vanilla ice cream.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: grape, nectar, lime, lemon
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Plums add just the right sweetener to a classic banana bread. You can use a baking dish instead of a loaf pan, and slice and serve it as a snack cake.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: plums, orange juice, sugar, water
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A light, fluffy lemon-flavored cake has a decorative topping of baked plums and a sprinkle of confectioners' sugar.
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Get Plum Cheesecake Galette Recipe from Food Network
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Get Easy Plum Tart Recipe from Food Network
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A simple cake is the base, and a delightful combination of plums and custard is baked on top.
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The Italian favorite summer salad of tomatoes, basil, and slices of fresh mozzarella cheese gets new depths of flavor when the tomatoes are roasted with olive oil, garlic, and balsamic vinegar.
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Get Roasted Shrimp with Homemade Cocktail Sauce Recipe from Food Network
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Get Stuffed Peppers with Broken Meatballs and Rice Recipe from Food Network