27469 homemade english pudding Recipes

english muffin - split, refried beans - about 3 tbsp. or so, shredded cheese (your choice ), two eggs prepared as you like, salsa

english muffins, split, chopped canadian bacon (about 3 oz), shredded swiss cheese, unsweetened soy milk, dijon mustard, dry mustard, salt, freshly ground black pepper, ground red pepper, eggs, egg whites

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

milk, white sugar, cornstarch, salt, vanilla extract, butter

eggs, separated (6 or 7 if small), sugar, milk, salt, vanilla, chocolate chips, cornstarch

sugar, baking cocoa, cornstarch, salt, milk, butter, vanilla extract, m & s plain chocolate candy (optional)

eggs, milk, sugar, vanilla, butter or 1/2 tbsp margarine, cornstarch

sugar, flour, salt, egg yolks, milk, bananas, sliced, vanilla, vanilla wafer

eggs, separated (6 or 7 if small), sugar, milk, salt, banana flavoring, cornstarch, vanilla wafer, bananas

pearl tapioca, water, milk, salt, sugar, egg yolks, egg whites , stiffly beaten, vanilla extract

sugar (or splenda ), cocoa powder (i used hersheys), cornstarch, skim milk (1%), vanilla extract

milk, white rice, sugar, vanilla (optional), cinnamon (optional), nutmeg (optional)

english cucumbers, peeled, plain low-fat yogurt, garlic cloves, peeled and crushed with a pinch of salt, dried mint, crumbled and pressed through a sieve, olive oil, fresh mint for garnish

english muffins, split and toasted, butter, all-purpose flour, low-fat milk, turkey gravy, ground red pepper, chopped cooked turkey, canadian bacon , cut into thin strips, thick) slices tomato, grated fresh parmesan cheese, freshly ground black pepper

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

dark brown sugar , packed, all-purpose flour, eggs, salt, milk, vanilla extract