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Strawberry brownies made with strawberry cake mix and butterscotch chips are a quick and easy way to make fruity brownies.
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Watermelon rind is prepared and preserved with a hint of lemon and spices.
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Thinly sliced oranges are candied in a honey syrup that lends them a faint floral perfume.
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fall in love with arepas, the Venezuelan white corn cake, using Chef John's recipe to make them at home.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pepperoni, mozzarella cheese, and pizza sauce help make this baked dish with chicken and pasta something to help with pizza cravings when pizza is not on order.
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A warm, filling main course for breakfast or brunch or a sassy southern side dish for supper. Be sure to make up a mess of biscuits to serve alongside this southern favorite!
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Coconut rum slushies made with vodka, coconut-flavored rum, juice, and black tea are a refreshing summer treat.
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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
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Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
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This turkey burger is anything but boring.