Search Results (12,537 found)
www.allrecipes.com
Double up on peanut butter and chocolate with this double peanut butter and milk chocolate chip cookies recipe.
Double up on peanut butter and chocolate with this double peanut butter and milk chocolate chip cookies recipe.
Ingredients:
vanilla, chocolate chips, peanut butter, egg, salt, flour, baking soda, sugar, margarine
www.allrecipes.com
Chocolate and graham cracker truffles rolled in coconut are a sweet treat for any occasion. I make them and give them as gifts for Eid. They taste quite sweet but are addictive.
Chocolate and graham cracker truffles rolled in coconut are a sweet treat for any occasion. I make them and give them as gifts for Eid. They taste quite sweet but are addictive.
www.chowhound.com
The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
www.delish.com
A flavorful, healthy alternative to plain mashed potatoes.
A flavorful, healthy alternative to plain mashed potatoes.
www.foodnetwork.com
Get Malted Milk Chocolate Chip Cookies Recipe from Food Network
Get Malted Milk Chocolate Chip Cookies Recipe from Food Network
Ingredients:
butter, brown sugar, sugar, eggs, vanilla, milk, flour, baking soda, salt, chocolate chips
www.foodnetwork.com
Get Salted Caramel Milk Chocolate Cake Recipe from Food Network
Get Salted Caramel Milk Chocolate Cake Recipe from Food Network
Ingredients:
milk chocolate, chocolate, sugar, heavy cream, salt, butter, chocolate cake, flour, cocoa, baking soda, brown sugar, eggs, vanilla, shaken buttermilk
www.delish.com
The malted milk balls retain their crunch in this milk chocolatebased brownie topped with a malted milk glaze, more malted milk balls, and a milk chocolate drizzle.
The malted milk balls retain their crunch in this milk chocolatebased brownie topped with a malted milk glaze, more malted milk balls, and a milk chocolate drizzle.
Ingredients:
milk, butter, chocolate chips, eggs, sugar, brown sugar, salt, vanilla, flour, baking powder, cocoa, confectioners sugar, canola oil
www.allrecipes.com
A quick and easy recipe for a fluffy cake. Great with strawberries!
A quick and easy recipe for a fluffy cake. Great with strawberries!
www.allrecipes.com
This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.
This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.
www.allrecipes.com
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Ingredients:
cumin, cayenne pepper, turmeric, coriander, bone, olive oil, onion, ginger, jalapeno peppers, cloves, tomatoes, coconut milk, parsley
cooking.nytimes.com
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven