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cooking.nytimes.com
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar
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Get Gale's Famous Truffles Recipe from Food Network
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The tartar sauce of the world's biggest fast food chain of restaurants has inspired this copycat recipe so you can have it at home.
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French bread topped with a creamy Swiss cheese spread tastes great as a party appetizer! These may be served without broiling.
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Get Deviled Bacon and Eggs Recipe from Food Network
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Tortellini and marinated artichoke hearts are tossed in a creamy, reduced-fat dressing that is a quick and easy dinner or picnic side dish.
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Creamy potato salad loaded with hard-boiled eggs and green onions is a crowd-favorite at parties and potlucks.
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Husked ears of corn are coated in a paste made with mayonnaise, Parmesan cheese, chili powder, parsley, and black pepper before being wrapped in aluminum foil and roasted in the oven for a new way to prepare everyone's favorite summertime barbeque side item.
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Discover the tangy, fresh taste of sliced green tomato, rolled in cornmeal breading and fried to a golden brown. Serve with a dollop of spicy remoulade sauce you whip up in seconds.
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Miniature versions are always better than the original.