|The Artful Chicken|
|by Arnaud Linda|
"Poultry is for the cook what canvas is for the painter. It is served to us boiled, roasted, fried, hot or cold, whole or in pieces, with or witho...
1 - 10 of 90 for spanish desserts
Result Page: 1
Cream shortening, add sugar, egg yolks and beat well. Sift together flour, baking powder, cocoa, cinnamon and add alternately with milk. Fold in ...
In the middle of the oven, put a pan with 1" of water. Turn the oven to 350 degrees. Put 2 cups sugar in a tube pan and caramelize over high heat on ...
Mix sugar, cornstarch and nutmeg in pan. Gradually stir in milk. Heat to boiling over medium heat. Stir constantly, boil 1 minute. Remove from heat. ...
Place mold in pan of water (level of water lower than level of custard) Bake at 350 degrees for 1 hour. Cover with foil, let cool. Turn out.
Mix vanilla wafers, 2/3 cup peanuts, and butter together. Pat in 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Cool. Mix cream cheese, ...
Crush cookies and mix with 1/3 cup butter and press into a 9x13 inch pan. Let sit in freezer. Spread ice cream, slightly softened, on crust. Boil ...
Crush Oreo cookies ... Put layer of Spanish peanuts or other ... top. NOTE: You can omit layer of Cool Whip and just put a spoonful on top of each serving.
Crush cookies. Mix with 1/2 cup butter. Refrigerate 1 hour. Soften ice cream. Spread over cookie mixture. Freeze. Combine milk chocolate chips, ...
Crust: Mix 1 ... cup or more Spanish salted peanuts. Freeze ... 1 teaspoon vanilla. Cool completely and pour over ice cream. Freeze until ready to serve.
Mix first 5 ingredients (left side). Boil 8 minutes, stirring constantly. Cool. Crush Oreos, add melted butter. Spread in a 9 x 13 inch pan. Put nuts ...
Result Page: 1
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