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Get Pumpkin Mousse Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: heavy cream, brown sugar, sugar
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Rose water adds a lovely flavor to these tender raspberry scones you'll want to serve warm with a cup of tea.
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Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
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This fall pear recipe is flavored with ginger and walnuts, served in a crispy phyllo basket, and topped with tangy whipped cream.
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A rich recipe for mini pies filled with bittersweet chocolate pudding, topped with lightly sweetened whipped cream.
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These cute cupcakes couldn't be simpler, and they're perfect for a kid's birthday party (even if the "kid" is in her 30s). You can vary the flavors as you like, using different cake and/or ice cream.
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Use these chocolate egg-shaped truffles on our Rich Chocolate Cake with Ganache Frosting (pictured).
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You can use any type of sole for this dish, such as Petrale, lemon, or gray.
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Get Strawberries and Cream Ice Cream Cake Recipe from Food Network
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Get Riesling Poached Pears with Cardamom Cream Recipe from Food Network
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This traditional version of classic eggnog is suspected of having roots dating to George Washington's era, but it certainly pulls out all the stops. A creamy blend of egg yolks, egg whites, heavy cream, milk, rum, brandy, and sherry, it requires aging at least 5 to 10 days to achieve its remarkable mellow taste.