271498 dudhbari milk pistachio cream syrup Recipes

milk chocolate chips, milk, divided, cream cheese, softened, chocolate crumb crust (9 inches), milk chocolate kisses and additional whipped topping , optional

milk, light cream, brandy, dark rum, fine granulated sugar, garnish: grated nutmeg

all-purpose flour, chopped walnuts, butter, softened, cream cheese, softened, vanilla extract, sugar, instant pistachio pudding mix, cold milk, maraschino cherries, chopped pistachio nuts

butter or margarine, cake flour, sugar, baking powder, coarsely chopped roasted pistachios (salted or unsalted), poppy seeds, grated lemon peel, grated orange peel, ground cardamom, milk, vanilla, eggs, whipping cream, sour cream, sugar, almond extract, vanilla extract, egg yolks, asian toasted sesame oil, sesame seeds, sugar, whipping cream, milk

butter, butter-flavored cracker crumbs, cold milk, instant pistachio pudding mix, vanilla ice cream, softened, heath candy bars (1.4 oz each), crushed

nonstick vegetable oil spray, sugar, water, eggs, vanilla extract, salt, whole milk, whipping cream, chopped pistachios

butter or margarine, cake flour, sugar, baking powder, coarsely chopped roasted pistachios (salted or unsalted), poppy seeds, grated lemon peel, grated orange peel, ground cardamom, milk, vanilla, eggs, sesame custard sauce

milk, water, cream of wheat, salt, parmesan cheese, eggs, heavy cream

cream of chicken soup, cold milk (use cream of chicken soup can), curry powder, lemon juice, banana (pureed or mashed )

butter, softened, cream cheese, softened, all-purpose flour, cream cheese, softened, instant pistachio pudding mix, cold milk, granulated sugar, pistachio nut, chopped medium-fine

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

pistachio pudding mix, milk, sour cream, angel food cake, heavy cream, sugar, toasted pistachios shelled and chopped

ripe mango, peeled and sliced, sugar, for sprinkling, blanched pistachios, finely ground, whole milk, heavy cream, egg yolks, granulated sugar, rose water or 2 -3 tbsp orange flower water

pie crusts, cream cheese, powdered sugar, cool whip, instant pistachio pudding mix, cold milk

milk, heavy cream, saffron thread, egg yolks, sugar, cardamom, ground, pistachio nut, shelled

butter, butter-flavored cracker crumbs, cold milk, instant pistachio pudding mix, vanilla ice cream, softened, heath candy bars, crushed

sweetened condensed milk (nestle or any brand will do), water, sugar, chopped pistachios, vanilla, eggs, sugar, water

melted butter, stacks ritz crackers, crushed (approx. 57 crackers), milk, pistachio instant pudding, vanilla ice cream, softened, cool whip, heath choc./toffee bits