Recipes with other recipe

Creamy, silken and rich, but not too sweet! This tiramisu is just like the title, perfect. It gives you ultimate joy in every bite, and this is a super dessert!

Puerto Rican sofrito chicken made in the slow cooker. Chicken cooks low all day in a base of garlicky sofrito until it's fall-off-the-bone tender and steeped in island flavor. Dump and go.

A Chipotle pepper adds smokiness in a wet marinade for the flank steak. After marinating the flank steak becomes very tender without being mushy. Perfectly grilled you will be surprised by how tender and juicy the steak comes out; the leftovers are great for sandwiches making quick, easy and delicious meals.

This pizza is coated with garlic olive oil, topped with freshly made bruschetta, quick, easy, and refreshingly delicious! It can be grilled on your Barbecue as well!

This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.

Extremely quick and easy to throw together. Turns out much like a cheesy crustless quiche. Uses bisquick baking mix (or you can make your own easily enough).

Very nice, just finished making (and eating this recipe). Worth the trouble to make your own hollandaise sauce. The presentation is very nice and not too hard.

Pull-apart cinnamon nut bubble loaf with buttery dough balls rolled in cinnamon sugar and chopped nuts. Monkey bread in a loaf pan, ready in about an hour.

Barb's Special Sweet Breads Part 3 (Spandauer) recipe

Barb's Special Sweet Breads Part 2 (Weinerbrod) recipe

Open-faced black bean nachos with spicy chorizo, melted Monterey Jack, and a smoky black bean pesto thickened with ham hock. Fried flour tortillas baked into crisp wedges. Loaded restaurant-style nachos.

Citrus poppy seed cake with orange and lemon zest topped with vanilla cream cheese icing. Made from a homemade cake mix that stores for months.

Banana chocolate cream dessert layered over rum-soaked coconut macaroons with homemade custard, whipped cream, and grated chocolate. An elegant no-bake showstopper.

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

Pineapple coconut coffee cake with a yeasted dough base, pineapple preserves, and flaked coconut topping. Only 3 ingredients plus the dough. Great warm or at room temperature.

Baked chicken breasts marinated with zesty seasonings.

Tender pork simmered in savory stir-fry marinade, wrapped in delicate rice paper with crisp lettuce, fresh herbs, and fragrant rice powder. Classic Vietnamese street food.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

Delicious Italian meatballs are served in a bread basket, absolutely delicious and flavorful!

A multi-layered chocolate showstopper: fudgy brownie, chocolate ganache, cocoa meringue, mocha mousse, and rum sauce all in one jaw-dropping dessert.

A silky Belgian cream cheese tart with lemon juice and whipping cream, baked in an 8-inch tart shell and brushed with a glossy egg wash. Light, creamy, and elegant.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

Cinnamon snack cake with apple cider sauce: a sour cream coffee cake with crumb topping, served warm with vanilla ice cream and warm cider sauce. The fall dessert that smells like Sunday afternoon.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

These are better then the average peanut butter cookie and really do melt in your mouth!

Baked chimichangas filled with seasoned ground beef, almonds, raisins, and green chiles. Crispy oven-baked tortillas served with almond red sauce and jalapeno cream sauce.

This pecan pie is absolutely delicious, always reminds me when I was a child, the pecan pie my mom used to make for me.

Individual chocolate cheesecake tarts in a buttery macadamia nut crust, spiked with creme de cacao, and plated over silky vanilla custard sauce. Dinner party worthy.

Healthy start muffins built on a homemade whole-wheat-and-bran muffin mix, soaked All-Bran cereal, prunes, pumpkin seeds, cinnamon, and molasses. The high-fiber breakfast that actually tastes good.

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.

Delicious classic apple pie is baked with pecans, which gives the apple pie nutty flavor.

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Chicken wrapped around asparagus served with hollandaise sauce.

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Only 5 ingredients make for this easy side. Look for small whole button mushrooms for this.

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.

Fresh blackberries wrapped in flaky pastry, baked in a sweet berry-laced syrup until brown and bubbly. An old-fashioned Southern dumpling recipe that fills the whole house with the smell of summer.

Smooth, rich and creamy, all these words can be connected with cheesecake, and just a small slice is good enough for satisfy the sweet tooth. This cheesecake is absolutely awesome!

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

They are so good, buttery pie crust, moist and juicy filling inside, and frying gives the golden, brown and crispy result.

Potato momos are Tibetan steamed dumplings stuffed with garam-masala spiced mashed potatoes, spinach, and cilantro. Vegetarian Himalayan comfort food, served with a fiery chili dipping sauce.