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This is it, the holy trinity of Maine seaport cooking: lobster, butter, cream. Do not adulterate with other ingredients, do not substitute margarine for the butter (lest you be struck down by lightning), and, most importantly, do not feel guilty as you enjoy this heavenly soup.
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Get Berry Ice Cream Recipe from Food Network
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Get Strawberry Blackberry Summer Trifle Recipe from Food Network
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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
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A cool and creamy blend of malt, vanilla ice cream, and graham crackers.
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This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich custard is lightened by rum-flavored whipped cream, poured into two prepared crusts (pastry, graham cracker, or chocolate wafer), and topped with grated chocolate. Serve after chilling for several hours.
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Get Cinnamon-Buttermilk Whipped Cream Recipe from Food Network
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Get Lemon-Vanilla Whipped Cream Recipe from Food Network
Ingredients: heavy cream, sugar, vanilla, lemon
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As easy to make as a pot of coffee.
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This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan.
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Get Riesling Poached Pears with Cardamom Cream Recipe from Food Network