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Get Oeufs a la Neige Recipe from Food Network
Get Oeufs a la Neige Recipe from Food Network
cooking.nytimes.com
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
www.allrecipes.com
Fried rice is best made with rice that's been refrigerated, so it's a great way to use leftover rice. In this reicpe rice is stir fried with snow peas, onions, bean sprouts, eggs and soy sauce.
Fried rice is best made with rice that's been refrigerated, so it's a great way to use leftover rice. In this reicpe rice is stir fried with snow peas, onions, bean sprouts, eggs and soy sauce.
Ingredients:
rice, chicken bouillon, snow peas, onions, bean sprouts, eggs, vegetable oil, soy sauce
www.delish.com
William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
Ingredients:
flour, sugar, almond flour, cocoa, salt, butter, baking powder, baking soda, cinnamon, eggs, canola oil, ginger, vanilla bean, carrots
www.chowhound.com
GOOEY SEDUCTIVE BREAD PUDDING WITH CARAMEL SAUCE AND A SECRET INGREDIENT!
GOOEY SEDUCTIVE BREAD PUDDING WITH CARAMEL SAUCE AND A SECRET INGREDIENT!
www.allrecipes.com
Rich and creamy pumpkin flan gets a makeover by substituting low-fat milk and half-and-half for the cream.
Rich and creamy pumpkin flan gets a makeover by substituting low-fat milk and half-and-half for the cream.
Ingredients:
sugar, water, eggs, cinnamon, salt, cloves, ginger, allspice, mace, pumpkin puree, milk, vanilla bean, pumpkin seeds
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Get Candy Bar Ganache Rice Pudding Recipe from Food Network
Get Candy Bar Ganache Rice Pudding Recipe from Food Network
Ingredients:
butter, arborio rice, milk, sugar, vanilla bean, heavy cream, icing sugar, milk chocolate, almond slivers, honey, salt
www.delish.com
Recipe for Spicy Thai Lime-Ginger Soup, as seen in the February 2008 issue of 'O, The Oprah Magazine.'
Recipe for Spicy Thai Lime-Ginger Soup, as seen in the February 2008 issue of 'O, The Oprah Magazine.'
Ingredients:
chicken, ginger, onion, carrots, celery, lemongrass, kaffir lime, serrano, limes, cilantro, salt, red onion, bean sprouts
www.chowhound.com
A rich French macaron recipe with vanilla–white chocolate ganache.
A rich French macaron recipe with vanilla–white chocolate ganache.
Ingredients:
heavy cream, vanilla bean
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Get A Salad with Crunch and Substance: Bean and Vegetable Tostadas Recipe from Food Network
Get A Salad with Crunch and Substance: Bean and Vegetable Tostadas Recipe from Food Network
cooking.nytimes.com
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean (Don’t be alarmed by the amount of sugar; it’s mostly drained off.) It’s a method I learned from the pastry chef Jacquy Pfeiffer Once poached, the rhubarb has many uses, both sweet and savory
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean (Don’t be alarmed by the amount of sugar; it’s mostly drained off.) It’s a method I learned from the pastry chef Jacquy Pfeiffer Once poached, the rhubarb has many uses, both sweet and savory
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Get Bandeja Paisa Recipe from Food Network
Get Bandeja Paisa Recipe from Food Network