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This recipe is by Karen Baar and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh strawberries, grapes, and bananas are folded into cool, refreshing strawberry yogurt. Delicious!
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This lovely combination of strawberry yogurt, strawberry gelatin, and whipped topping makes a delightfully delicious dip for fresh fruit.
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Colorful, English biscuits very popular with kids.
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Cinnamon and coconut add their flavors to this fruit salad of watermelon, peach, nectarine, plum, blueberries, and grapes.
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Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
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A simple dessert with a baked topping drizzled with butter makes use of the summer's abundance of fresh plums.
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Wine=the ultimate way to warm up.
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Get Poached Red Pears in Port Wine Recipe from Food Network
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Greeks might eat a spoonful of the sweet with an ice-water chaser as a midday pick-me-up or dessert; Psilakis likes spreading it on slabs of brioche toast and topping it with feta and almonds for breakfast or a snack.
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Red wine is blended with fruit punch and confectioners' sugar creating a sweet wine slushie similar to slushies found at state fairs.
Ingredients: ice, fruit, confectioners sugar
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.