Search Results (13,174 found)
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use this simple from-scratch recipe for making chicken and dumplings instead of going out to Cracker Barrel® the next time a craving hits.
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Lattice-topped blackberry pie gets a tangy twist with a squeeze of lemon juice. Bring this pie along to your next gathering and it will be the hit of the party.
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Get Grandmother Mantor's Ice Cream Recipe from Food Network
Ingredients: eggs, sugar, milk, cream, vanilla, salt, lemon juice
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This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
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Fresh cherries and cream cheese lend their flavors to this yummy frozen treat.
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This method works equally well with chicken, pork or beef.
Ingredients: egg, salt, bread crumbs, sage, veal, butter, lemon
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This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.
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Following a recipe for making Falafel balls, I was left with bits of the wet ingredients in my blender, but didn't have a sauce for the Falafel. So I improvised...
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Get Cranberry Fruit Conserve Recipe from Food Network
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When you want a quick, easy dinner, nothing can beat grilled shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating.
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.