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This pink drink isn't just for ladies. A heady combination of gin and applejack are shaken together with egg white and lemon juice for a frothy drink that's given a pink hue thanks to a few drops of grenadine.
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I invented this one day when I had leftover mango and pineapple juice. A spoonful of cream of coconut added the sweetness and special flavor with a tropical flare. You may use frozen pineapple juice ice cubes instead for more of a slush drink (about 8 pineapple ice cubes). Enjoy!
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This light, delicate smoothie is perfect for those hot summer days. The Asian pear flavor really comes through.
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In this variation on chicken tikka masala, a Cornish hen is cooked in a slow cooker with coconut milk and tandoori masala seasoning.
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Cranberry sauce sweetened with honey and pears is a tasty alternative to the traditional cranberry sauce made with sugar.
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Kashmiri Spiced Potatoes This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum...
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network
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Putting panko in the meatballs instead of breadcrumbs yields a much lighter product.
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In this chilled pasta salad, chunked white tuna blends with Dijon mustard, mayonnaise, olive oil, and capers.
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.