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This recipe is by Harold Mcgee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network
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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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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If you love peanut butter, you'll love this. Softened vanilla ice cream is combined with peanut butter and piled into crust made with Rice Krispies® and peanut butter. Freeze and drizzle with chocolate syrup before serving.
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Get Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee Recipe from Food Network
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Make your favorite French fries at home with this easy copycat recipe for McDonald's® fries.
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Homemade pink champagne sorbet is easy to make using 5 simple ingredients producing a refreshing pink dessert.
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Get Chocolate Macadamia Nuts Recipe from Food Network
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Make a quick pancake syrup from just honey, milk, vanilla extract, and butter with this simple recipe.
Ingredients: milk, vanilla, honey, butter
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This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
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My aunt used to make these when I was a little girl. I think they are a nice change from marshmallow treats.