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cooking.nytimes.com
Made without eggs, this ice cream is much less rich than those made with a custard base The lack of eggs also allows the flavorings to shine through, making it a light in texture yet intense in taste Using a combination of granulated sugar and liquid sugar (corn syrup, honey or agave syrup) helps keep the texture smooth and silky.
Ingredients: heavy cream, milk, sugar, corn syrup, salt
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Get Classic Manhattan Cocktail Recipe from Food Network
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Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!
cooking.nytimes.com
This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, lemon juice, syrup
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Get Hazelnut Crunch: Noci Croccante Recipe from Food Network
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Triple strawberry cupcakes with cream cheese icing are the perfect treat to bake for the strawberry lovers in your life.
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The substitution of peanuts for pecans and the addition of peanut butter to the corn syrup filling are the notable differences between this and a traditional pecan pie.
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Cuervo tequila gets a lift from tart cranberry juice and bubbly ginger ale, producing the perfect sipping cocktail.
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Delicate bars with a cookie crust, cheesecake filling topped with peach preserves.
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Cinnamon, cherries, and nuts dress up basmati rice.
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You'll know this is a blue ribbon pie as soon as you experience your first bite. It 's made with a chocolate cookie crust which is then layered with a raspberry whipped cream filling and thin chocolate cookies until you run out of cream and cookies. Then, the pie is chilled and served with fresh raspberries.