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This was one of those recipe's that my grandma said no one would ever have and she refused to give it out. I feel that no recipe should be kept secret! But after she moved I found her recipe for this sitting in the pantry under our flour container. (not su

Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some...

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Recipe courtesy Emeril Lagasse, 2002

Posted for 2006 ZWT II this recipe taken from "Avon International Cookbook" In Malaysia they enjoy a sweet rich dessert at the end of their meals.

This is one of my favorite Lebanese foods. Mostly because I love the dough. Traditionally they make it with Akkawi cheese but the places I generally eat they just use mozzarella and it's really yummy freshly baked and warm. If you like a lil something extr

A bit of a twist on the usual sweet Danish pastries, these are my savoury Danish pastries using Danish Bacon and Danish Blue cheese - a very tasty combination! Use ready made puff pastry for speed and ease. Serve these for brunch or a light lunch with sala

Hojuelas de Harina con Miel de Pilón Active time: 1 hr Start to finish: 1 1/2 hr

"Crostoli are a huge part of 'Carnevale' or 'Carnival' in Italy; these light, airy fried pastries are also a favorite holiday treat for Italian-Americans. This family favorite has been handed down from my great-grandmother, who brought the recipe with her

I found this in the newspaper and it sounds awesome. I will be making it soon!

These are a treat. Your family and friends will think that they took forever to bake, only you need know how quick and easy they were to make. It'll be our little secret.

Holiday Recipes!