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No ice cream machine is needed to prepare Chef John's frozen zabaglione that's full of rich flavor and smooth, creamy texture.
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Real whipped cream envelopes macerated cranberries, crushed pineapple and marshmallows in this traditional thanksgiving salad for a crowd.
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These crispy little nuggets of fruit-filled cream cheese pastry are simply irresistible.
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Use this to frost the Barbie Birthday Cake, or your favorite layer cake.
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Vanilla ice cream, peanuts, and hot fudge blended with a crushed sugar cone.
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This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep).
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This filling is used in Succotash's Swedish Pancakes with Sweet Ricotta Filling and Gingered Peach Syrup recipe.
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Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies watch out! This recipe is from "Emeril at the Grill" by Emeril Lagasse.
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Light and fluffy gnocchi are coated with a rich and creamy Gorgonzola and radicchio sauce in this quick and easy dinner sure to impress.
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Delicious chewy pecan pralines we make every year for Christmas!
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A creamy gratin loaded with thyme and onion and topped with Parmesan cheese.
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This sweet and crunchy conglomeration of shredded carrots and plump grapes is wrapped in a tangy sour cream and mayonnaise dressing.