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www.allrecipes.com
Lightly sweetened peaches peek through the top crust in this adorable pandowdy. Old Fashioned Southern Cookin' - Perfect Desert for covered dish dinners.
Lightly sweetened peaches peek through the top crust in this adorable pandowdy. Old Fashioned Southern Cookin' - Perfect Desert for covered dish dinners.
Ingredients:
peaches, lemon juice, sugar, cornstarch, flour, baking powder, salt, butter, heavy cream
www.allrecipes.com
Strawberry fluff is frozen on a sweet walnut crust before cutting into squares to serve. Enjoy this treat on a hot summer day.
Strawberry fluff is frozen on a sweet walnut crust before cutting into squares to serve. Enjoy this treat on a hot summer day.
Ingredients:
flour, brown sugar, walnuts, butter, egg whites, sugar, strawberries, lemon juice, heavy cream
www.allrecipes.com
A mixture of oats, brown sugar, and spices is used for both the crust and the crumbly topping of this lightly sweet fresh apricot dessert.
A mixture of oats, brown sugar, and spices is used for both the crust and the crumbly topping of this lightly sweet fresh apricot dessert.
Ingredients:
apricots, lemon juice, rolled oats, brown sugar, cinnamon, cloves, nutmeg, butter, water, heavy cream
www.delish.com
Cod and potatoes are a winning match in this garlicky pleasure.
Cod and potatoes are a winning match in this garlicky pleasure.
www.chowhound.com
A rich salted caramel pots de crème recipe.
A rich salted caramel pots de crème recipe.
www.chowhound.com
Enjoy this The Ultimate Cheesesteak recipe with ingredients and easy step-by-step directions from Chowhound.
Enjoy this The Ultimate Cheesesteak recipe with ingredients and easy step-by-step directions from Chowhound.
www.allrecipes.com
A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. 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.
A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. 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.
www.allrecipes.com
This is so perfect in the summer--all that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. If you start your panna cotta the day before, this classic Italian recipe is about as simple as it gets.
This is so perfect in the summer--all that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. If you start your panna cotta the day before, this classic Italian recipe is about as simple as it gets.
www.foodnetwork.com
Get Galette de Crabe le Bec-Fin Recipe from Food Network
Get Galette de Crabe le Bec-Fin Recipe from Food Network
Ingredients:
scallions, butter, crabmeat, shrimp, eggs, heavy cream, dijon mustard, hot pepper sauce, worcestershire sauce
www.foodnetwork.com
Get Profiteroles with Chocolate Sauce Recipe from Food Network
Get Profiteroles with Chocolate Sauce Recipe from Food Network
www.foodnetwork.com
Get Couture Caramel Apples Recipe from Food Network
Get Couture Caramel Apples Recipe from Food Network
cooking.nytimes.com
In January 1970, The Times published a recipe for brandy Alexander pie It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too Later that year, Craig Claiborne, then the food editor, declared it one of the paper’s three most-requested dessert recipes and ran it again
In January 1970, The Times published a recipe for brandy Alexander pie It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too Later that year, Craig Claiborne, then the food editor, declared it one of the paper’s three most-requested dessert recipes and ran it again