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Get Barbecued Ribs Recipe from Food Network
Get Barbecued Ribs Recipe from Food Network
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This simple, tasty sandwich combines the great textures of whipped cream cheese, chicken, and chutney. Use smaller croissants to turn this into an appetizer, larger ones for a nice brunch! Enjoy!
This simple, tasty sandwich combines the great textures of whipped cream cheese, chicken, and chutney. Use smaller croissants to turn this into an appetizer, larger ones for a nice brunch! Enjoy!
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Get Toasted Ravioli Recipe from Food Network
Get Toasted Ravioli Recipe from Food Network
cooking.nytimes.com
Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust (Once baked, the coconut flavor almost disappears.) Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle
Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust (Once baked, the coconut flavor almost disappears.) Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle
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This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
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Nice broth which will warm your paunchy with out anything else!
Nice broth which will warm your paunchy with out anything else!
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Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please!
Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please!
Ingredients:
butter, mushrooms, flour, garlic powder, black pepper, salt, chicken meat, bacon, water, cornstarch, marsala wine
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These mini coconut cupcakes topped with passion fruit icing and edible flowers are a tropical addition to your dessert repertoire.
These mini coconut cupcakes topped with passion fruit icing and edible flowers are a tropical addition to your dessert repertoire.
Ingredients:
cake flour, baking powder, salt, butter, sugar, egg, vanilla, coconut milk, coconut, confectioners sugar, passion fruit, heavy whipping cream
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These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.
These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.
Ingredients:
coconut oil, brown sugar, sugar, egg, vanilla, flour, baking soda, salt, chocolate chips, oats
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Made with the usual suspects, such as flour, sugar, and yeast, these soft, crowd-pleasing dinner rolls use coconut oil instead of butter.
Made with the usual suspects, such as flour, sugar, and yeast, these soft, crowd-pleasing dinner rolls use coconut oil instead of butter.
www.allrecipes.com
Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.
Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.
cooking.nytimes.com
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter But sometimes that is too simple a preparation So how about lobster stew
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter But sometimes that is too simple a preparation So how about lobster stew
Ingredients:
butter, egg yolk, half and half, lobster meat, celery, leek, cayenne pepper, thyme leaves, lemon, potato starch, parsley, tarragon, chives