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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
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Cloves, ginger and allspice make this pie 's pumpkin filling wonderfully fragrant. Along with that, evaporated milk, regular milk, and pumpkin puree are stirred in and cooked up until thick and creamy. The filling is then poured into a pie shell and coated with a delicious praline concoction. Serve chilled with lots of whipped cream.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Green hot pepper sauce sparks the flavor here. Pounded round steaks dipped in evaporated milk, flour, then pan fried.
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These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
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This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
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Walnut candy, made with walnut halves coated with a homemade caramel candy sauce.
Ingredients: sour cream, salt, milk, sugar, walnut, vanilla
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A quick and easy microwave fudge flavored with grated orange peel and orange liqueur.
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This is an easy and delicious potato bread made with whole wheat and white flour.
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Creamy and satisfying, this traditional New York cheesecake is made healthier with reduced fat cheese, milk, and sour cream.