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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: crabs, flour, baking soda, ice
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This sangría recipe uses white wine rather than red along with peaches, banana, orange slices, and apple.
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A flatbread from Ethiopia cooked in the skillet. Millet flour gives a nutty tone.
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Easy to make and oh so good!
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This recipe for lemon-accented rolled cookies makes a great treat for any time of the year.
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A light, refreshing sangria made with rose wine and brimming with flavors of peach!
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A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!
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You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.
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Get Jalapeno and Cheddar Cornbread Recipe from Food Network
cooking.nytimes.com
There are raging debates about the invention of and the proper recipe for this drink among tiki connoisseurs The more accepted versions are granted to Victor J Bergeron, the irascible, wooden-legged “Trader Vic,” from his eponymous restaurant bar in Oakland, Calif., in the ’40s
Ingredients: orgeat syrup, rum, gold rum, orange, juice
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A great tasting yellow cake made fom scratch with eggs and orange juice.