Search Results (13,204 found)
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour, plus 2 hours resting. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie and takes 1 hour, plus 2 hours resting. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
www.foodnetwork.com
Get Grandmother Mantor's Ice Cream Recipe from Food Network
Get Grandmother Mantor's Ice Cream Recipe from Food Network
www.allrecipes.com
Crescent roll dough is covered with ham, eggs, and cheese and then formed into a braid shape in this easy and impressive breakfast dish.
Crescent roll dough is covered with ham, eggs, and cheese and then formed into a braid shape in this easy and impressive breakfast dish.
www.allrecipes.com
Sweet, cold eggnog is topped with small scoops of orange sherbet and a dash of nutmeg in this easy recipe for the classic holiday drink.
Sweet, cold eggnog is topped with small scoops of orange sherbet and a dash of nutmeg in this easy recipe for the classic holiday drink.
www.delish.com
Judy the Elf (and Scott Calvin) would approve.
Judy the Elf (and Scott Calvin) would approve.
www.chowhound.com
A healthy blueberry smoothie recipe with a hidden source of fibers and vitamins.
A healthy blueberry smoothie recipe with a hidden source of fibers and vitamins.
cooking.nytimes.com
While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France's bar and cafe food This is the realm of snacks like tartines and rillettes, salads and savory tarts, and one of most delicious of all: the croque-monsieur (literally translated as "crunch sir.") Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread Some, like this one, are filled and topped with béchamel, which makes the whole thing creamier and better
While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France's bar and cafe food This is the realm of snacks like tartines and rillettes, salads and savory tarts, and one of most delicious of all: the croque-monsieur (literally translated as "crunch sir.") Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread Some, like this one, are filled and topped with béchamel, which makes the whole thing creamier and better
www.chowhound.com
Given to me by my girlfriend's aunt, this never fails to please! Good to feed a breakfast crowd, or to refrigerate for a week's worth of quick morning meals.
Given to me by my girlfriend's aunt, this never fails to please! Good to feed a breakfast crowd, or to refrigerate for a week's worth of quick morning meals.
www.delish.com
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cooking.nytimes.com
This recipe came to The Times in 2006, near the start of the trend that by 2010 had brought salted caramel onto seemingly every fourth restaurant menu in the city of New York It was adapted by Christine Muhlke from the work of Nicole Kaplan, then the pastry chef at Eleven Madison Park, and it is excellent When serving, which you should do alongside Ms
This recipe came to The Times in 2006, near the start of the trend that by 2010 had brought salted caramel onto seemingly every fourth restaurant menu in the city of New York It was adapted by Christine Muhlke from the work of Nicole Kaplan, then the pastry chef at Eleven Madison Park, and it is excellent When serving, which you should do alongside Ms
www.allrecipes.com
Using low-fat milk and cheese, you won't even notice that this creamier version of Au Gratin potatoes is healthier than the original.
Using low-fat milk and cheese, you won't even notice that this creamier version of Au Gratin potatoes is healthier than the original.