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Simple, elegant chocolatey dessert. Make it ahead, refrigerate, and remove 30 minutes before serving. You can play with this—use almonds/almond extract...
Simple, elegant chocolatey dessert. Make it ahead, refrigerate, and remove 30 minutes before serving. You can play with this—use almonds/almond extract...
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Get Caramelized Banana Split Sundae Recipe from Food Network
Get Caramelized Banana Split Sundae Recipe from Food Network
Ingredients:
heavy cream, chocolate, cocoa, sugar, corn syrup, salt, bananas, butter, peanuts, cream
www.allrecipes.com
The yeast in these eggy waffles makes for exceptionally deep pockets, perfect for capturing melting butter and syrups.
The yeast in these eggy waffles makes for exceptionally deep pockets, perfect for capturing melting butter and syrups.
www.allrecipes.com
This classic 7-layer salad, made with peas, Cheddar cheese, hard-boiled eggs, and bacon, is always a hit at potlucks and get-togethers.
This classic 7-layer salad, made with peas, Cheddar cheese, hard-boiled eggs, and bacon, is always a hit at potlucks and get-togethers.
Ingredients:
lettuce, cucumber, peas, cheddar cheese, eggs, salad dressing, sugar, white vinegar, bacon
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Get 1 S'more for the Road and Kiddie S'mores Recipe from Food Network
Get 1 S'more for the Road and Kiddie S'mores Recipe from Food Network
Ingredients:
marshmallow creme, butter, powdered sugar, chocolate, bourbon, vermouth, grenadine, graham crackers
cooking.nytimes.com
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
www.delish.com
Funfetti fans, this is way better than birthday cake.
Funfetti fans, this is way better than birthday cake.
cooking.nytimes.com
This recipe is by William Grimes and takes 2 hours 45 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Grimes and takes 2 hours 45 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
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Get Popovers with Roast Beef and Horseradish Recipe from Food Network
Get Popovers with Roast Beef and Horseradish Recipe from Food Network
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I made these for a friend at school, he requested the flavors and I had fun with them. I frosted these with orange clove buttercream, which you can find the...
I made these for a friend at school, he requested the flavors and I had fun with them. I frosted these with orange clove buttercream, which you can find the...
www.foodnetwork.com
Get Vanilla Cupcakes Recipe from Food Network
Get Vanilla Cupcakes Recipe from Food Network