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Get Grown-Up Chocolate Malted Milkshake Recipe from Food Network
Get Grown-Up Chocolate Malted Milkshake Recipe from Food Network
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Fire up any cocktail party with this spicy watermelon margarita, a guaranteed crowd-pleaser that's adjustable to any spice tolerance.
Fire up any cocktail party with this spicy watermelon margarita, a guaranteed crowd-pleaser that's adjustable to any spice tolerance.
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This refreshing frozen pie is made with a filling of melted marshmallows, whipped cream, creme de menthe, and creme de cacao poured in a delicious chocolate cookie crust.
This refreshing frozen pie is made with a filling of melted marshmallows, whipped cream, creme de menthe, and creme de cacao poured in a delicious chocolate cookie crust.
cooking.nytimes.com
This recipe is by Toby Cecchini. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Toby Cecchini. Tell us what you think of it at The New York Times - Dining - Food.
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Get Venice Sunset Cocktail Recipe from Food Network
Get Venice Sunset Cocktail Recipe from Food Network
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Get Dusty Road Recipe from Food Network
Get Dusty Road Recipe from Food Network
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Get "Freeform" Cheesecake Poured over Fresh Fruit Recipe from Food Network
Get "Freeform" Cheesecake Poured over Fresh Fruit Recipe from Food Network
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Get Bananas Flambe Recipe from Food Network
Get Bananas Flambe Recipe from Food Network
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Get Just Keep Livin' Margarita Recipe from Food Network
Get Just Keep Livin' Margarita Recipe from Food Network
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Get Vampiro Recipe from Food Network
Get Vampiro Recipe from Food Network
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This recipe for chocolate rice pudding accented with orange and full of chocolate chips is an American spin on a Filipino favorite called 'Champorado.'
This recipe for chocolate rice pudding accented with orange and full of chocolate chips is an American spin on a Filipino favorite called 'Champorado.'
Ingredients:
milk, arborio rice, sugar, orange juice, orange, orange liqueur, cocoa, chocolate chips
cooking.nytimes.com
This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes
This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes