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cooking.nytimes.com
This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.
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This simple chicken curry recipe with curry powder and ground ginger can be served on rice or noodles.
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A light and delicious Bavarian cream that can be eaten as a mousse, or used to fill cakes and pastries.
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This milk tea with tapioca pearl ice pop recipe turns the classic Taiwanese bubble tea into a fun frozen dessert.
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Tender, buttery yeast-raised dinner rolls are worth the time and effort to make.
Ingredients: milk, yeast, sugar, eggs, butter, salt, flour
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Smooth and creamy brown sugar fudge is made with a few simple ingredients you probably keep on hand.
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Homemade cream puffs will wow your guests, but they are so easy to make, especially if you fill them with instant vanilla pudding. The baked puff shells are a simple alchemy of milk, butter, water, salt and eggs. Presto!
cooking.nytimes.com
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple recipe combines whole kernel corn, milk, egg, and butter for a side dish everyone will love.
Ingredients: corn kernels, milk, egg, butter, sugar, flour
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Grandma's blueberry buckle recipe has been handed down through the generations and is perfect to make during blueberry season.
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It's all about the easy made from scratch in our house, so I created different spins on all sorts of stuff. The Broccoli Casserole is the only way I could get...
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Get Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil Recipe from Food Network