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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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White pizza sauce, made with milk, Parmesan cheese, and garlic, is a great alternative to a red sauce on pizza or pasta or even chicken.
cooking.nytimes.com
Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor My mother’s version, which I grew up eating, is a more subtle, custardy version, with a balance of coconut and vanilla It uses an old-fashioned technique called scalding, popular in the days before milk was pasteurized
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These little cookies taste a lot like the popular candy bar.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This milk tea with tapioca pearl ice pop recipe turns the classic Taiwanese bubble tea into a fun frozen dessert.
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This sweet confection from India and Pakistan combines chickpea flour, coconut, cardamom, and ground nuts.
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Get Meatball Curry Recipe from Food Network
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Get Bacon Onion Spaetzle Recipe from Food Network
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Egg roll wrappers give these fried mozzarella sticks a pleasing crunch.
cooking.nytimes.com
This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
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A chocolate coconut crust is the foundation to this cream pie with a layer of bananas nestled between the crust the light and airy chocolate mousse.