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Traditional frozen custard recipe--sugar, eggs and milk are cooked, then combined with whipped cream, chilled overnight, and frozen in an ice cream maker.
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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This apple oatmeal is simple, sweet, and filling--a great way to use fresh apples and apple cider during fall.
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A holiday baked favorite made with flour, eggs, milk and butter.
Ingredients: flour, eggs, milk, butter
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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.
cooking.nytimes.com
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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Your favorite cocktail...for breakfast!
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamed Corn Recipe from Food Network
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Get My Dal Recipe from Food Network
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If you can 't find key lime juice, regular will do. Either way, this recipe is simple with decadent results. Eggs, condensed milk, and lime juice and rind make the filling that 's poured into a pastry shell and baked.
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Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.