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A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
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Get Kitchen Sink Frittata Recipe from Food Network
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Creamed corn, bacon and evaporated milk are the key ingredients in this easy chowder.
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EAGLE BRAND® condensed milk makes this perfect pumpkin pie a delicious ending to a Thanksgiving feast.
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The cream cheese alfredo is delicious.
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Get Parker House Rolls Recipe from Food Network
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This amazing rhubarb bread pudding recipe with hints of cinnamon will have you going back for seconds and thirds!
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This southern-style squash casserole is so packed with Cheddar cheese flavor, you might just swear off macaroni and cheese forever. It's been handed down through the family for generations.
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These hush puppies are made from a simple batter with a hint of celery and garlic. They are quick and easy and ready in less than 30 minutes.
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Two kinds of smooth gelatin -- red currant and panna cotta, which is made with cream -- are topped with currants and blueberries.
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Get Holiday Hot Chocolate Recipe from Food Network
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Crunchy pecan-crusted chicken is enhanced with the heady aroma and taste of cinnamon.