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Easier than jam, this compote recipe made with rhubarb, strawberries, orange juice, lemongrass, and vanilla is ready in 30 minutes.
Easier than jam, this compote recipe made with rhubarb, strawberries, orange juice, lemongrass, and vanilla is ready in 30 minutes.
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Get Vanilla Ice Cream with Balsamic Fig Sauce Recipe from Food Network
Get Vanilla Ice Cream with Balsamic Fig Sauce Recipe from Food Network
www.simplyrecipes.com
Old fashioned buttermilk pudding, deliciously tart, sweet, and creamy.
Old fashioned buttermilk pudding, deliciously tart, sweet, and creamy.
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Get Rhubarb Baked in Wild Raspberry Syrup Recipe from Food Network
Get Rhubarb Baked in Wild Raspberry Syrup Recipe from Food Network
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Nutty cookies that are perfect for teatime.
Nutty cookies that are perfect for teatime.
www.allrecipes.com
Carefully removing the seeds from the jalapenos before stuffing will take some of the sting out of these fiery, chicken-cheese-bean poppers.
Carefully removing the seeds from the jalapenos before stuffing will take some of the sting out of these fiery, chicken-cheese-bean poppers.
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Get Tarte Tatin Recipe from Food Network
Get Tarte Tatin Recipe from Food Network
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A classic summer stone fruit salad recipe. You will need ripe nectarines or peaches, apricots, plums, and cherries, plus pistachios and a quick vanilla syrup.
A classic summer stone fruit salad recipe. You will need ripe nectarines or peaches, apricots, plums, and cherries, plus pistachios and a quick vanilla syrup.
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Get Mini Fruit Kebabs with Blueberry Yogurt Dip Recipe from Food Network
Get Mini Fruit Kebabs with Blueberry Yogurt Dip Recipe from Food Network
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Get Banana Ice Cream Recipe from Food Network
Get Banana Ice Cream Recipe from Food Network
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Get Panna Cotta (Cooked Cream) Recipe from Food Network
Get Panna Cotta (Cooked Cream) Recipe from Food Network
cooking.nytimes.com
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.