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cooking.nytimes.com
Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
cooking.nytimes.com
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
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These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
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Get Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy Recipe from Food Network
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Oatmeal cookies with a touch of whole wheat and granola.
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These fresh Vietnamese spring rolls stuffed with rice noodles, lettuce, carrots, mizuna, and basil are a colorful vegetarian appetizer.
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A quick and easy cold pasta salad with tomatoes, cucumbers, black olives, and a tangy Italian dressing.
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Get Hot Hawaiian Beef Sandwiches Recipe from Food Network
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Chicken thighs turn tender and delicious when wrapped in smokey bacon and slow cooked with Russian dressing.
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This is the white sauce that you find in Mexican restaurants. Serve with tortilla chips.
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Spiral pasta, fruit, ham, sliced green onions and a creamy dressing. That 's it. Simple and a crowd pleaser. Serves eight.