Ans Recipe Finder

Ghee - 2 tbsp. Basmati Rice - ¼ cup, washed and drained Milk - 4 cup Sugar - 1 cup Saffron - 1 tsp Cardamom powder - 1 tsp Cashew and Raisins - to garnish Heat 1 tsp Ghee in a medium pan and add the Rice. Sauté until you get a good aroma. Add 1 cup Milk to the Rice and bring to boil; Cook until Rice is done. Immerse a hand blender into the Payasam and mash the Rice to desired consistency. Add the remaining Milk along with Sugar, Cardamom and Saffron; bring to boil again

1 cup plus 2 tablespoons unsalted butter, plus more for greasing 1 1/2 cups chopped milk chocolate bar(about 9 ounces), divided 3/4 cup (2 1/2 ounces) unsweetened cocoa 1/2 cup (about 2 1/8 ounces) all-purpose flour 4 1/2 tablespoons (about 1 1/4 ounces) cake flour 3/4 teaspoon kosher salt 3 large eggs 1 cup plus 2 tablespoons granulated sugar 3/4 teaspoon vanilla extract Vanilla ice cream, for serving Preheat oven to 350°F. Grease a 12-cup muffin tray; set aside. Melt butter

1 ½ cups superfine sugar, divided 2 tablespoons water 4 large eggs 1 ½ cups whole milk 1 ½ cups heavy cream 1 ½ cups amaretti cookies (such as Asturi) (about 2 3/4 ounces), crumbled, plus more whole cookies for garnish ¾ cup unsweetened cocoa (about 2 1/2 ounces) ¼ teaspoon fine sea salt Hot water, as needed Preheat oven to 350°F. Stir together 1/2 cup sugar and 2 tablespoons water in a small saucepan over medium. Cook, stirring occasionally, until sugar is dissolved, 2 to 3

Butter - 8 tbsp., melted Sugar - 3/4 cup Egg - 1 Vanilla extract - 1 tsp AP Flour - 1¼ cup Baking Soda - ½ tsp Salt - 1/2 tsp Milk Chocolate - 2 oz, finely chopped Dark Chocolate - ½ cup Vanilla Ice Cream Maldon Salt Extra Chocolate shavings Heat oven to 350°F. In a mixing bowl combine melted Butter and Sugar. Stir until fully incorporated.  Mix in Egg and Vanilla. Add the AP Flour, Baking soda and Sea Salt to the bowl. Stir until a dough forms and no dry bits remain.  Stir i

For the Crust: All purpose flour - 2 cups Ice water - 4 teaspoons Salt - 1/2 teaspoon Sugar - 1 teaspoon Butter - 1 stick For the Filling: Apples - 2 or 3 depending on the size of your pie Sugar - 1/2 cup (depends on how tart the apples are)Brown sugar can also be used Cinnamon powder - 2 teaspoons Lime juice - 1/2 teaspoon (optional) Vanilla extract - 1 teaspoon (optional) AP Flour - 1 spoon Sieve the flour, sugar and salt together. Add the butter and using your finger tip

Mascarpone - 2 tbsp. Heavy Cream - 1/4 cup Coffee Ice Cream - 3 scoops Espresso Cofee - 3 tbsp. Cocoa - 3/4 tsp Ladyfingers - 3, crumbled Pirouline Wafer cookie - 1 Stir Mascarpone in a medium bowl until smooth, about 30 sec. Gradually add Heavy cream, whisking constantly, until soft peaks form, 2 to 3 min. Place one scoop ice cream in a pint glass. Pour 1 tbsp. cooled Espresso over ice cream, and top with about 2 heaping tbsp. Mascarpone cream. Dust with 1/4 tsp Cocoa. Spri

For the Crisp Topping: AP Flour - 3/4 cup Sugar - 3/4 cup Lemon zest - 1 1/2 tsp Nutmeg - 1 tsp Salt - 1 tsp Pecan - 1 cup Butter - 10 tbsp., cubed Adjust oven rack to middle and preheat to 375°F . In a food processor, pulse AP Flour, Sugar, Lemon zest, Nutmeg, and Salt until well combined, about 3 pulses. Add Pecans;  pulse just until pecans start to break apart, 2 to 3 pulses. Add Butter and pulse until mixture resembles a coarse meal, with pea-sized chunks, 20 to 25 pulses