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cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Laurent Torondel, the chef of BLT Steak and BLT Fish, developed this recipe for tropical bread pudding It's rich and luxurious, but quite easy to assemble Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk
www.allrecipes.com
First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons.
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A light and refreshing frozen pie flavored with key lime juice. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
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A tangy custard is baked in a short crust in this old fashioned dessert.
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These are quick, simple and tasty! My husband, who previously hated tofu (although this was deli style tofu), loved them and asked for more.
www.simplyrecipes.com
Summer berry tart with an all-butter crust, mascarpone cheese and whipped cream base, covered with raspberries, blueberries, and strawberries.
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Get Cider Mulled Punch Recipe from Food Network