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cooking.nytimes.com
This recipe is by Elaine Louie and takes 2 1/2 hours, plus chilling and defrosting.. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: puddings, plus, flour, chives, water
www.chowhound.com
This recipe has the flaky crust, savory sauce, and vegetables found in a classic pot pie, but is served as a tiny party hors d'oeuvre.
cooking.nytimes.com
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
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Get Beef Pot Pies Recipe from Food Network
www.allrecipes.com
Chef John's pastry cream with vanilla bean paste is perfect in Napoleons, pies, tarts, or cakes.
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Get Danish Pastry Recipe from Food Network
Ingredients: milk, yeast, flour, sugar, salt, butter, eggs
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Get Chicken and Leek Cornish Turnover Recipe from Food Network
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Get A Potato Soup with Flaky Potato Knish Recipe from Food Network
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This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
Ingredients: milk, egg yolks, sugar, flour, butter, vanilla
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Get Vanilla Bean Pastry Cream Recipe from Food Network