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This liquid dessert combines chocolate-flavored liqueurs with vodka and half-and-half for a boozy and decadent drink.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bourbon, southern comfort, cacao
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Chef John's micro-dumplings cook in a just a few minutes, and are great tossed simply with browned butter or topped with slowly braised meat.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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This recipe is by Moira Hodgson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: leeks, butter, creme fraiche
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Get Chef Stuart's Traditional Pot De Creme Recipe from Food Network
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This recipe is by Molly O'Neill and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: milk, vanilla bean, egg yolks, sugar
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Get Black-Bottomed Butterscotch Pots de Creme Recipe from Food Network
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This is a great adult version of an old classic! The Creme de Menthe turns the cookies a pleasing shade of green too!
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A rich salted caramel pots de crème recipe.
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Get Beef Stroganoff with Beet Creme Fraiche Recipe from Food Network