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cooking.nytimes.com
From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof You don’t have to worry about tempering the yolks, or fear curdling A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.
From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof You don’t have to worry about tempering the yolks, or fear curdling A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.
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Get Chocolate Cherry Ice Cream Float Recipe from Food Network
Get Chocolate Cherry Ice Cream Float Recipe from Food Network
cooking.nytimes.com
An American classic, Boston cream pie isn't a pie at all Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product
An American classic, Boston cream pie isn't a pie at all Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product
Ingredients:
egg yolks, sugar, cornstarch, milk, heavy cream, butter, vanilla, flour, baking powder, salt, eggs, chocolate chips, neutral oil
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Get Cream of Garlic Soup Recipe from Food Network
Get Cream of Garlic Soup Recipe from Food Network
www.allrecipes.com
This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.
This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.
www.chowhound.com
This sauce has an intense chocolate flavor that isn’t too sweet.
This sauce has an intense chocolate flavor that isn’t too sweet.
cooking.nytimes.com
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot You can bake this recipe as one larger pudding or as individual servings It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot You can bake this recipe as one larger pudding or as individual servings It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven
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Get Grilled Flank Steak with Gorgonzola Cream Sauce Recipe from Food Network
Get Grilled Flank Steak with Gorgonzola Cream Sauce Recipe from Food Network
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Get 4-Ingredient Cookies and Cream Pie Recipe from Food Network
Get 4-Ingredient Cookies and Cream Pie Recipe from Food Network
www.delish.com
Recipe for Irish Coffee with Dutch Whipped Cream, as seen in the April 2008 issue of 'O, The Oprah Magazine.'
Recipe for Irish Coffee with Dutch Whipped Cream, as seen in the April 2008 issue of 'O, The Oprah Magazine.'
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Get No-Churn Sweet Corn Ice Cream Recipe from Food Network
Get No-Churn Sweet Corn Ice Cream Recipe from Food Network
www.delish.com
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
Ingredients:
butter, sugar, flour, salt, almonds, gelatin, water, heavy cream, fat buttermilk, lemon juice, blueberries