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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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Now you don't have to choose between your two favorite desserts.
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Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com.
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Get Spinach-Feta Crescents 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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Get The Ultimate Potato Gratin Recipe from Food Network
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This milkshake version of a Dark 'n' Stormy cocktail combines vanilla ice cream with rum, lime, and ginger.
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Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.
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Everyone will bug you for this recipe! Pastries are topped with a delicious cream cheese spread, Cheddar cheese, tomatoes and plenty of fresh broccoli. Cut the rectangles into bite-sized morsels and serve!
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Get Tea Sandwiches Recipe from Food Network
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This Russian-inspired soup is made with potatoes, spinach, parsley, and chopped hard-cooked eggs. Serve with a dollop of sour cream.
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Get Cheesy Mashed Potatoes Recipe from Food Network