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Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe: http://www.chow.com/recipes...
Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe: http://www.chow.com/recipes...
Ingredients:
pork, salt, sesame oil, green onions, ginger, soy sauce, rice wine, vegetable oil, sugar, water
www.allrecipes.com
Yellow cake mix is the secret to the success of these yeasted cinnamon buns. They make a rich, sweet breakfast treat.
Yellow cake mix is the secret to the success of these yeasted cinnamon buns. They make a rich, sweet breakfast treat.
Ingredients:
yeast, water, yellow cake mix, flour, eggs, vegetable oil, salt, butter, sugar, cinnamon, confectioners sugar, vanilla, milk
www.delish.com
This grand burger is a custom blend of ground prime rib, brisket, skirt steak, and tenderloin, topped with bacon and triple-cream cheese. The recipe is also delicious with a mix of chuck and sirloin.
This grand burger is a custom blend of ground prime rib, brisket, skirt steak, and tenderloin, topped with bacon and triple-cream cheese. The recipe is also delicious with a mix of chuck and sirloin.
www.allrecipes.com
Sticky buns are baked in a bubbling cinnamon and butterscotch pudding sauce for a sweet and tasty treat on weekend or holiday mornings.
Sticky buns are baked in a bubbling cinnamon and butterscotch pudding sauce for a sweet and tasty treat on weekend or holiday mornings.
www.allrecipes.com
These steamed buns are perfect for a typical Chinese breakfast. Serve with hot soy milk.
These steamed buns are perfect for a typical Chinese breakfast. Serve with hot soy milk.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 3 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A bread machine adaptation of an Easter staple, these sweet yeast buns are delicately spiced with orange zest, cinnamon and nutmeg. Try adding raisins or currants for a more fruity taste.
A bread machine adaptation of an Easter staple, these sweet yeast buns are delicately spiced with orange zest, cinnamon and nutmeg. Try adding raisins or currants for a more fruity taste.
www.allrecipes.com
Melted vanilla ice cream makes a sweet and sticky topping for frozen dinner rolls.
Melted vanilla ice cream makes a sweet and sticky topping for frozen dinner rolls.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross
The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross
Ingredients:
yeast, milk, butter, brown sugar, eggs, nutmeg, cloves, cinnamon, salt, flour, currants, sugar, confectioners sugar, lemon juice
cooking.nytimes.com
In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf That way, I was able to get more of the bumpy-textured crust in each bite.
In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf That way, I was able to get more of the bumpy-textured crust in each bite.