|Madhur Jaffrey's Ultimate Curry Bible|
|by Madhur Jaffrey|
This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author.
111 - 120 of 10,310 for bars
Beat together first 7 ingredients and pour in a 9 x 13 greased pan. Take large spoon and sprinkle dry yellow cake mix over pumpkin. Melt 2 cubes ...
Preheat oven to ... pan. Using the parchment paper, remove to a cutting board then discard parchment. Slice into bars and store in an airtight container.
Heat all ingredients together until it comes to a boil, reduce heat to low and simmer for 10 to 15 minutes. This recipe can be frozen in small ...
Note: I freeze ... piping onto cooled bars. Preheat oven ... fluffy. Fold in Lemon Mixture. Spread or pipe the frosting over the cooled bars. Makes 12+ bars.
To toast almonds: ... the melted hershey bar and sprinkle with ... sprinkle with nuts. Chill to firm, then break in pieces. Store in cool place or refrigerate.
Mix cracker crumbs, ... degrees for 15 minutes. Let cool. Melt Hershey bars and spread over bars in pan. Cut before completely firm. Keep in refrigerator.
Cut candy bar into small pieces ... cooled pie shell and chill. Whipped topping may also be added to top of pie when served. (Elegant, delicious and easy!)
Grease 9 x ... over filling. Sprinkle with 1 tablespoon crumbs. Refrigerate 10 - 15 minutes to set the chocolate. Cut into bars. Store in refrigerator.
Day 1: Pour ... and pour on Bar-B-Q sauce to ... both in refrigerator. Day 3: Slice meat thinly. Heat 1 hour before serving. Heat sauce and serve as gravy.
Mix graham crackers, ... filling. Dissolve Hershey bar and marshmallows with ... Fold in Cool Whip and pour into cooled graham cracker crusts. Makes 2 pies.
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