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This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This cocktail is a must-have drink served at a restaurant in The Fairmont Empress in Victoria, British Columbia. It features the hotel's Empress Blend Tea-infused vodka.
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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.
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Still refreshing, more refined.
Ingredients: water, lavender, garnish
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A great big crust that holds up very well to a large ice cream pie. Top with favorite ice cream and lots of gooey toppings.
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Wonderful old-fashioned icing made with chocolate syrup and sour cream. Add crushed nuts for variety.
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You can change the flavor this recipe by using any flavored syrup. For a Lemon Rickey use a lemon in place of a lime. For an Orange Rickey use an orange etc. For an alcoholic version, add a 1/2 ounce of vodka.
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Get Tequila Sunrise Recipe from Food Network
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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Get Front Nine Fruit Salad Recipe from Food Network
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Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.
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These super easy and tasty pork chops are baked in a sauce with maple syrup, vinegar, onion, and chili powder.