Word: creams
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Dates: during 2000-2009
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...also addressing students’ request for more vegetarian options by featuring two hot vegetables at every lunch and dinner, such as brussels sprouts, sautéed spinach, kale, savoy cabbage, swiss chard, sautéed mushrooms, and peppered turnips. Sunday brunches will feature a bagel bar with flavored cream cheese, smoked salmon, and preserves; dessert stations with ice cream sundaes, floats, or smoothies; and entrees like baked polenta, country biscuits, and Dutch apple pancakes. Another new feature will be Thursday night Meet & Greets, where students can mingle with the manager or chef of their dining hall. In addition...
...each crème ring with one small scoop of ice cream...
...Bread pudding: 1 loaf of your favorite bread (we use a Pullman loaf) 3 cups heavy cream 140 g (½ cup plus 2 tbsp.) granulated sugar 38 g (1 1/3 oz.) 61% chocolate 38 g (1 1/3 oz.) 72% chocolate 100 g (3½ oz.) egg yolks Pinch of salt...
...large saucepot, bring the heavy cream and sugar to a boil...
...both chocolates to the hot cream and whisk until even and smooth...