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Get Oat Congee with Fried Eggs and Scallions Recipe from Food Network
Get Oat Congee with Fried Eggs and Scallions Recipe from Food Network
www.delish.com
Wow your brunch guests with this sweet and crunchy homemade French toast from the Top Chef Season 1 winner.
Wow your brunch guests with this sweet and crunchy homemade French toast from the Top Chef Season 1 winner.
Ingredients:
eggs, sugar, vanilla, nutmeg, rum, cream, milk, corn, challah bread, butter, golden raisins, maple syrup, mascarpone cheese, vanilla bean
www.allrecipes.com
Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
Ingredients:
dry white wine, orange juice, shallot, whipping cream, butter, vanilla bean, scallops, salt, black pepper, olive oil, oranges, celery
www.delish.com
This French vanilla coffee cake can be sliced and served with coffee by day. After dark, skewer cubes and then dunk them in warm crème anglaise.
This French vanilla coffee cake can be sliced and served with coffee by day. After dark, skewer cubes and then dunk them in warm crème anglaise.
Ingredients:
french, flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, sour cream, egg yolks, vanilla bean, half and half
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Get Dobos Torte Recipe from Food Network
Get Dobos Torte Recipe from Food Network
www.allrecipes.com
Here's how to work a tangy homemade buttermilk ice cream into your peach cobbler game for the ultimate summer dessert crowd pleaser.
Here's how to work a tangy homemade buttermilk ice cream into your peach cobbler game for the ultimate summer dessert crowd pleaser.
Ingredients:
egg yolks, sugar, heavy whipping cream, buttermilk, vanilla bean, salt, peaches, butter, flour, cinnamon, half and half, vanilla, almond extract
www.chowhound.com
Stir-fried noodles and the four Thai flavors of salty, sweet, sour, and spicy create this popular Thai dish.
Stir-fried noodles and the four Thai flavors of salty, sweet, sour, and spicy create this popular Thai dish.
Ingredients:
noodles, water, tamarind, fish sauce, palm sugar, shrimp, vegetable oil, tofu, garlic, chives, radish, thai chiles, bean sprouts, eggs, peanuts, lime
cooking.nytimes.com
Korean New Year, Solnal, is greeted with steaming bowls of rice cake soup called duk gook - "comfort food," said Moon Sun Kwak, who serves it at Dok Suni and Do Hwa, her family's restaurants in Manhattan Her mother, Myung Ja Kwak, who is the chef, slowly simmers beef bones into a marrow-rich broth as the base for the soup "It's so healthy," the elder Ms
Korean New Year, Solnal, is greeted with steaming bowls of rice cake soup called duk gook - "comfort food," said Moon Sun Kwak, who serves it at Dok Suni and Do Hwa, her family's restaurants in Manhattan Her mother, Myung Ja Kwak, who is the chef, slowly simmers beef bones into a marrow-rich broth as the base for the soup "It's so healthy," the elder Ms
Ingredients:
bean sprouts, onion, kimchi, tofu, pork, sesame oil, garlic, salt, dumpling wrappers, egg, beef broth, scallions, beef, rice cakes, eggs, sesame seeds
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
ginger, clove, vanilla bean, red wine, shallots, duck, canola oil, chicken broth, cornmeal, pumpkin puree, sage
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Get Apple Brown Butter Tart Recipe from Food Network
Get Apple Brown Butter Tart Recipe from Food Network
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Get Yogurt Panna Cotta with Blueberry Compote Recipe from Food Network
Get Yogurt Panna Cotta with Blueberry Compote Recipe from Food Network
Ingredients:
milk, sugar, orange, lemon, vanilla bean, gelatin, yogurt, heavy cream, blueberries, orange juice, lemon juice
cooking.nytimes.com
Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004 It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts
Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004 It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts