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Get Champagne-Infused Blackberry Soup with Sour Cream Sorbet Recipe from Food Network
Get Champagne-Infused Blackberry Soup with Sour Cream Sorbet Recipe from Food Network
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Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
Ingredients:
avocados, baking chocolate, cocoa, maple syrup, almond milk, vanilla, cinnamon, raspberries, coconut milk, powdered sugar
cooking.nytimes.com
This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
mint leaves, sugar, half and half, egg yolks, chocolate chips, chocolate, butter, heavy cream, brandy, egg whites, cream of tartar, egg yolk, blanched almonds
www.allrecipes.com
This magical confection is part pudding, part cake, entirely delicious.
This magical confection is part pudding, part cake, entirely delicious.
Ingredients:
flour, pumpkin pie spice, salt, cinnamon, milk, pumpkin, vanilla, eggs, sugar, brown sugar, water, butter, cream of tartar, heavy whipping cream, maple syrup
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I've been making this gluten free vegan vanilla ice cream for the last couple of years. Way back when in my New York days, my raw food friends turned me on to...
I've been making this gluten free vegan vanilla ice cream for the last couple of years. Way back when in my New York days, my raw food friends turned me on to...
cooking.nytimes.com
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Ingredients:
greek yogurt, cinnamon, maple syrup, apples, russet potato, yellow onion, flour, eggs, salt, baking powder, black pepper
www.allrecipes.com
Red potatoes and lots and lots of snipped chives give this simple potato salad pizzazz. The dressing is very creamy and adds the finishing touch.
Red potatoes and lots and lots of snipped chives give this simple potato salad pizzazz. The dressing is very creamy and adds the finishing touch.
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Fresh whipped cream provides the perfect counterpoint for a decadent Chocolate Cherry Trifle.
Fresh whipped cream provides the perfect counterpoint for a decadent Chocolate Cherry Trifle.
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Get Gooey Cinnamon Buns with Thick Cream Cheese Icing Recipe from Food Network
Get Gooey Cinnamon Buns with Thick Cream Cheese Icing Recipe from Food Network
Ingredients:
yeast, flour, butter, sugar, salt, egg, pecans, brown sugar, cinnamon, cream cheese, confectioners sugar, milk
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Get 4-Ingredient Peanut Butter-Strawberry Ice Cream Pie Recipe from Food Network
Get 4-Ingredient Peanut Butter-Strawberry Ice Cream Pie Recipe from Food Network
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Strawberry ice cream can be made dairy-free by substituting cream with coconut milk. Please the dairy-free and dairy lovers alike with this sweet treat.
Strawberry ice cream can be made dairy-free by substituting cream with coconut milk. Please the dairy-free and dairy lovers alike with this sweet treat.
www.delish.com
The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist.
The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist.
Ingredients:
water, margarine, sugar, matzo, potato starch, eggs, bananas, brown sugar, orange juice, coconut milk, superfine sugar