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A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
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Heavy whipping cream and egg yolks become a rich and creamy custard base for this decadent ice cream treat with fresh strawberries and dark chocolate chips.
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Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.
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This miso-enriched brothy soup is pleasing on many levels You get complex flavor with minimal effort, especially if you make the dashi in advance All the little garnishes are optional.
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Get Clam Chowder Recipe from Food Network
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In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it
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This recipe yields a homemade tomato soup by blending canned diced tomatoes, tomato paste, chicken stock, cream, and seasonings.
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This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!
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Don't let meringue scare you away from making Chef John's easy recipe for Halloween meringue bones and ghosts!
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Get Classic Pisco Sour Recipe from Food Network
Ingredients: brandy, limes, sugar, pasteurized egg
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.