Search results
What Are The Best Sweet Recipes? - Yahoo Recipe Search
Food.comThis recipe is one of the simplest you'll find, and the yummiest for sure! (It's sweet enough to be a dessert.) I have not met one person who did not love this. The sweetened condensed milk is what makes this recipe. See my note on how to cook the sweet potatoes.Food.comIt took me a year to make this recipe with constant tweaks along the way. The sauce is sweet similar to Larosas so if you don’t like that add your own sauce instead. I prefer a half and half mixture of mozzarella cheese and provolone but you can use what you like. It takes about 10-12 ounces of cheese to make pizza. I didn’t include toppings so use what you like. Cooking time varies with amount of toppings and no two ovens are the same. Food52I'm clumsily experimenting with my first ever recipe on food52, so if you stumble upon this, please excuse the complete lack of propper spelling and gramma. I just haven't figured out how to remove the recipe, and don't have time to proof read yet. - promise the brownies are good though. I'm the kind of person that often find myself in a baking crises, having voluntered to bring cake to a social or work function in the middle of a bussy week. Instead of automatically reaching for the bake-mix, I've come up with these brownies have become my go-to cake, to bake during the week. they tick off all the boxes for easy baking: Only based on pantry stables, can be put together in under 30 min, minimal clean-up, keep well for over a week, and very, very delisious. The recipe is an adaption of Alice Medrich very popular, and delisiouce Cocoa Brownies with Brown Butter and Walnuts, in Bon Appétit. Changing the ratio of the ingredience, however, makes a very different brownie. It's much less sweet that the orriginal, and the texture is more truffely than fudgy - What I've come to think of as a european style brownie.YummlyFrom SnowGooseGuides.com Duck or goose prosciutto is an old Italian tradition that originated in the country’s Jewish community, for whom regular prosciutto was forbidden. The process was designed for domestic ducks and geese, and by all means use this recipe for those critters if you’d like. But air-cured wild goose breasts (most wild duck breasts will be too small to really do this recipe justice), are something special. Slice it as thin as you can on the diagonal and serve it with melon, figs, good cheese, on top of a fried egg, with bruschetta — you get the point. I will give you two recipes: One for a “sweet” cure, the other for a spicy one. This is what I do when I want to make Italian-style goose prosciutto: You can mess around with the spices as you wish, but until you do this a few times, don’t change the amount of salt and sugar. The sweet cure needs watching as it dries — it is more prone to mold than the spicy variety. Remember that white, powdery mold is OK, white fuzzy is not harmful but should be wiped off, green fuzzy needs to be wiped off the moment you spot it, and black mold is bad: I toss the breast if I get the black stuff. When sketchy mold does appear, I wipe it off every other day with a paper towel soaked in red wine vinegar. How long to cure? From 2-6 weeks, depending on the size of the breasts and the amount of fat and the temperature and the humidity. Suffice to say you need to watch it every other day or so. Once the goose prosciutto is cured, you can eat it straight away or wrap it and store it in the fridge. It also freezes well for a year or more.Food.comWhat can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )YummlyHave you ever had coffee and fruit? I don't just mean enjoying a cup of coffee with a plate of fresh fruit. I'm talking about infusing the two. I'm talking about freshly-brewed coffee blended together with some perfectly ripe fruit. I'm talking about a "SMOFFEE!" Okay, okay, you may have seen or heard the term before. I've come to find out it was the name of a small cafe that is no longer in business and is apparently a brand of coffee. When you enter "smoffee" on urbandictionary.com, the definition reads laconically, "Smoke + Coffee." I've also discovered a few tweets have been made with "smoffee" in them and as hashtags, describing what I thought I had coined the term for. I thought I had coined the term for what is simply coffee blended with fruit.. You know, a smoothie with some coffee in it - a "smoffee." Yeah, it's the dumbest name for such a thing but I don't even care. I think it's whimsical and amusing. Alright, I don't think that either. I just like saying "smoffee" and thinking I innovated the term myself. Anyways, I truly do think the idea isn't that bad. Some healthy fruit mixed with some coffee can actually be quite beneficial to the mind, body, and soul. Not only does the fructose in the fruit give you a healthy sugar kick to the day, but the caffeine in the coffee helps boost your energy levels as well! The great part about smoffees is that they don't leave you uncomfortably wired and jittery. When consuming coffee that includes whole foods with ample calories and nutrients, the caffeine doesn't cause that notorious malaise that follows a caffeine crash. This helps you stay motivated and energized throughout the day! They're also really easy to make and take very little time. While your coffee is brewing, you can combine the other ingredients in the blender and be ready to go by the time it's done brewing. It's as simple as throwing your favorite fruit and coffee in a blender with your choice of milk or milk substitute (Since I'm a vegan, I use soy milk in my recipes and because I think it's the boldest milk substitute, really contributing to the singular taste of fruit mixed with coffee). I've made the amount of coffee a personal part of the recipe as well, because I know some really enjoy a nice caffeine rush and the extra cup can put quite an auspicious flair to the taste, depending on how much you enjoy coffee itself. Experiment with your own recipes and see how great coffee can compliment fruit. You'll be surprised! ********** In this particular "smoffee" recipe, I've made the sugar optional because I know it's not really necessary. If you want a strictly healthy start to your day, skip the sugar! But if you're craving something sweet, the sugar really does leave you satisfied and makes the concoction that much better!AllrecipesChicken simmered in a sweet (marmalade) and spicy (Sriracha) sauce. Lots of flavor. Great over rice. This recipe is best when the chicken has cooked so long that it looks shredded. It really absorbs the flavors better that way. You could probably substitute beef or pork for chicken. I haven't tried that yet. I'm really interested in seeing what someone with some slow cooking experience can do with this recipe. Could you put everything in a slow cooker and come back to dinner in 6 hours or would the marmalade be a bad idea in a slow cooker?BettyCrocker.com<p>Our best apple pie recipe marries sliced tart apples dusted with sugar and spice, all tucked inside cozy, tender, flaky crust. When baked, the juices from the apples turn into a sweet, syrupy-like glaze over the tender apples, for an outstanding dessert with flavor and texture, your mouth just can’t get enough of.</p> <p>“American as apple pie,” is really a misnomer. Apple pies get their roots in Europe, centuries before America was on the map. They became popular in the US because they were affordable to make and were a terrific way to preserve food, especially during the winter. In World War II, apple pies became associated with home and coziness; as soldiers claimed they were fighting for “mom and apple pie.”</p> <p>What makes this our best recipe? We show you, step-by-easy-step, and all the tips and tricks to make an apple pie you’ll be proud to serve. How to perfect the flaky, tender crust. How to thinly slice the apples and mix in just the right amounts of sugar, flour, cinnamon, and nutmeg, so that when the apples bake to their tender perfection, they’ll be covered with just the right amount of sweet, spicy, syrupy goodness. All this flavor and the variety of textures will make your mouth water and your tongue swoon.</p> <p>Apple pie is a natural choice to make for Thanksgiving or Christmas, but it’s also perfectly patriotic for a summer holiday or the ending to about any meal. Make one for Sunday dinner, to celebrate an anniversary, or to bring to a potluck, and instantly, the meal becomes more special.</p>Food52The secret to this irresistible salad is all the contrasting flavors and textures. The tangerines are sweet, and the white beets are savory. The avocado is smooth, and the pine nuts are crunchy. Even the aged balsamic vinegar and basil olive oil each have a balance of tang and sweetness. All these contrasts in one bite just make me want to say "wow." The recipe was inspired by my CSA (community-supported agriculture) produce box. Last winter I was trying to utilize what came in my box, and this winter salad was born. The recipe features Golden Nugget tangerines. Inside their wrinkly, ugly exterior, is a sweet and juicy flesh. Golden Nuggets peel and segment easily and have thin membranes, which is perfect for this salad. Clementine tangerines work equally well and are easier to find in the supermarket.
.jpg)
