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Cream-style corn and cubes of potato are combined with browned ground beef and onions in this milk based soup.
cooking.nytimes.com
This recipe is by Michael Boodro and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: butter, flour, yeast, milk, eggs, sugar, salt
cooking.nytimes.com
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
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Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
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Cut zucchini into spirals and deep-fry them like onion strings to make this tasty and clever treat that is a perfect side for seafood.
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Add nostalgic flavor to basic chocolate brownies with a little malted milk powder.
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Get Parker House Rolls Recipe from Food Network
Ingredients: milk, butter, sugar, yeast, water, eggs, salt, flour
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An easy chocolate fudge is swirled with peanut butter fudge to make this beautiful and delicious candy. Great for gift giving or party trays.
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Thick brioche slices soak up the batter for this baked French toast, while sugared pecans lend a caramelized crunch.
Ingredients: milk, sugar, vanilla, nutmeg, salt, pecans, eggs, brioche
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Get Parker House Rolls Recipe from Food Network
Ingredients: milk, sugar, yeast, flour, egg yolks, salt, butter
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Get Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs Recipe from Food Network
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Breakfast cooks while you sleep thanks to this recipe for a hearty egg- and sausage-stuffed breakfast casserole that is made in a slow cooker.