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Chris Santos's recipe for Black-Bottomed Butterscotch Pots de Creme.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Plum Slab Pie Recipe from Food Network
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This rich dark-chocolate mousse filling for layer cakes can also be made with milk chocolate or white chocolate.
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Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt.
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A fast and easy-to-make, warm dip, this recipe stars baby shrimp, crabmeat, and Parmesan cheese in a creamy sauce. It's also a tasty topping for baked fish or steak.
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This classic French sauce of butter, wine, and cream is a luxurious accompaniment to fish.
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Get Red Pepper Flan Recipe from Food Network
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Get Macadamia Rum Mousse Pie Recipe from Food Network
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Get Strawberry Shortcake Recipe from Food Network
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Get Frozen Mocha Mousse Recipe from Food Network