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cooking.nytimes.com
Where doughnut shops tend to rely on fluorescent red, sickly sweet jelly, you are free to use jelly (or jam, or marmalade, or whatever you like) that actually tastes good The only specialty tool you’ll need is a pastry bag But you can also poke a funnel into the side of the doughnut and spoon the jelly into the center of the pastry.
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My version of a traditional Brazilian dish that I 'tweaked' to reduce fat while keeping the rich flavors famous in Brazil....my Brazilian friends gave this version rave reviews! Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
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This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
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These sushi rolls are filled with fried egg, carrot, cucumber, ham, and American processed cheese for this alternative to traditional Japanese sushi.
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This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.
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Beef, mushrooms, fennel, and ground red pepper are simmered with diced tomatoes and tossed with pasta in this bolognese recipe.
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Philadelphia German Butter Cake Recipe 1/4 cup granulated sugar 1/4 cup shortening 1/4 teaspoon salt 1 large egg 1 envelope active dry yeast 1/2 cup warm...
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Using plenty of ricotta cheese gives these Italian-inspired meatballs in sauce a tender texture. Serve over spaghetti.
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Chef John's recipe for smoked pork shank with white beans is the perfect fall or winter dish for a cold evening.
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A simple but impressive preparation.
cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
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Tender beef filets are seared, then simmered briefly to perfect doneness in a red wine and mushroom sauce enlivened with fresh thyme.