TO SERVE Dip top halves of shells in caramel; let dry at room temperature. Spoon marscapone mixture into bottom halves of pastry shells; let stand ...

Warm egg yolks and sugar to 110 degrees F; whip to 5-second ribbon. Dissolve gelatin in water in sauce pan; add espresso and marsala. Heat until ...

Mix all ingredients except ice. Fill blender half full of mixture; add crushed ice to fill to top. Cover and blend on high speed until uniform ...

Cream the sugar, butter, and margarine with a mixer. Add the egg yolk. Blend well. Add the flour and salt. Blend until this mixture comes together. ...

Mix the ingredients while the potatoes are still hot--their warmth releases the flavors of the dressing, allowing the potatoes to absorb more ...

Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar and cornflake crumbs in a shallow ...

Heat 1/4-inch clarified butter over a high flame in small saute pan. When butter quivers and is on verge of smoking, holding sage by stems and ...

Combine fruit (or any other seasonal fruits to equal 5 cups) with dressing and arrange on lettuce-lined salad plates. HONEY DRESSING Combine all ...

Lay pineapple rings on paper toweling to absorb juice; cut into quarters. Reserve. Place sugar, water and lemon juice in saucepan; heat to boiling. ...

Heat oil in saute pan; add onion, garlic and tomatoes. Cook until onions are translucent; deglaze with Sauterne. Reduce until dry. Remove from heat; ...