Search Results (1,624 found)
www.allrecipes.com
This delicious filling for crepes is a great, unique way to use up leftover chicken or turkey. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
www.delish.com
Coconut milk enriches and flavors this custard. We suggest using fragrant pandan juice (from the palm-like pandan tree) instead of vanilla for a more Malaysian flavor.
www.foodnetwork.com
Get Coffee-Caramel Tres Leches Cake Recipe from Food Network
www.delish.com
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
cooking.nytimes.com
Making any ice cream at home is simple once you master one very important step: knowing when to stop cooking the custard It should be thick enough to coat the back of the spoon Test it by drawing a line with your finger
www.allrecipes.com
This rich crustless cheesecake is flavored with amaretto rather than the traditional lemon. Serve with fresh sliced fruit or berries and fresh whipped cream.
www.foodnetwork.com
Get Vanilla-Cookie Pudding Recipe from Food Network
cooking.nytimes.com
This recipe is by Corby Kummer and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.
cooking.nytimes.com
This hot fudge sundae is nothing close to what you grew up with That’s a good thing Here, you’ll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker, and then douse it in a rich chocolate-butter sauce