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A beloved memory from long-gone dim sum restaurants in Hawaii, these cookies contain no almonds, but have the taste of almonds in a fat, round little cookie with a traditional red dot in the middle.
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Behold the best mashup ever, the croissant taco! These crispy golden pastry shells have fine masa harina in a buttery croissant dough, resulting in flaky layers with a chewy interior.
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Dried cherries, amaretto liqueur, and chopped blanched almonds add their flavors to these elegant biscotti. Serve with glasses of dessert wine and cups of espresso or cappuccino for dipping.
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An easy recipe for fluffy buttermilk biscuits made with all-purpose flour and butter, and ready to serve with fried chicken or gravy.
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These chicken nuggets are coated in a mixture of flour, garlic salt, and black pepper and then fried in oil.
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Get Part-Butter/Part-Shortening Easy Pie Dough Recipe from Food Network
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Get Pignolatta Recipe from Food Network
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A rich crêpe cake recipe with ham and cheese.
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New York cheesecake’s Greek cousin.
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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
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Marcy Goldman started baking matzo with her young sons after touring a local synagogue that produced shmura matzo the traditional, handmade variety. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.