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Shortbread is topped with caramel and dipped in chocolate in these chewy and crunchy confections.
Shortbread is topped with caramel and dipped in chocolate in these chewy and crunchy confections.
Ingredients:
water, chocolate chips
cooking.nytimes.com
I’ve learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago He taught me to use a small amount of corn syrup – about 5 percent of the weight of the fruit – to prevent the sorbet from developing ice crystals A very small amount of honey will also work
I’ve learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago He taught me to use a small amount of corn syrup – about 5 percent of the weight of the fruit – to prevent the sorbet from developing ice crystals A very small amount of honey will also work
Ingredients:
water, lime juice
www.foodnetwork.com
Get Top Drawer Dinner Recipe from Food Network
Get Top Drawer Dinner Recipe from Food Network
Ingredients:
hot pepper sauce, ketchup, lemon, celery, parsley leaves, shrimp, lettuce, spinach, cream cheese, white onion, parmesan, black pepper, steaks, worcestershire sauce, toast, pancake mix, water, scallions
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Get Easter Flower Cupcake Recipe from Food Network
Get Easter Flower Cupcake Recipe from Food Network
Ingredients:
vanilla, frosting, almonds, jujube, green, sugar, butter, eggs, egg yolks, milk, water, flour, cake flour, baking powder, salt, confectioners sugar, marshmallow fluff
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This Red Slush Punch is a party MUST! It is sooo delicious, I make it for almost every occasion!
This Red Slush Punch is a party MUST! It is sooo delicious, I make it for almost every occasion!
cooking.nytimes.com
Inspired by a wonderful dessert in the pastry chef Sherry Yardâs âDesserts by the Yard,â this is a beautifully layered jello First make the lemon gelée â even better if you have Meyer lemons at your disposal â and let it set in the glasses (this will take about an hour, so plan accordingly) Then make the blood orange jelly and pour on top of the lemon layer
Inspired by a wonderful dessert in the pastry chef Sherry Yardâs âDesserts by the Yard,â this is a beautifully layered jello First make the lemon gelée â even better if you have Meyer lemons at your disposal â and let it set in the glasses (this will take about an hour, so plan accordingly) Then make the blood orange jelly and pour on top of the lemon layer
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These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.
These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.
www.chowhound.com
This salted lassi recipe from Susan Feniger is a savory riff on an Indian mango lassi (or lhassi) and is made with mint, cumin, and yogurt.
This salted lassi recipe from Susan Feniger is a savory riff on an Indian mango lassi (or lhassi) and is made with mint, cumin, and yogurt.
www.allrecipes.com
Made with sliced strawberries, this crowd-pleasing smash cake is layered with cream cheese, strawberry gelatin, and tasty whipped topping.
Made with sliced strawberries, this crowd-pleasing smash cake is layered with cream cheese, strawberry gelatin, and tasty whipped topping.
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Get Ginger and Apple Martinis Recipe from Food Network
Get Ginger and Apple Martinis Recipe from Food Network
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This tart, cheesy salad will surprise everyone with the kick of horseradish and the crunch of pecans or walnuts.
This tart, cheesy salad will surprise everyone with the kick of horseradish and the crunch of pecans or walnuts.
cooking.nytimes.com
This recipe is by Chad Robertson and takes 18 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Chad Robertson and takes 18 minutes. Tell us what you think of it at The New York Times - Dining - Food.