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A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
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This recipe is by Rosie Schaap and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy and flavourful salad is perfect for a hearty lunch or a light dinner.
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Chocolate and orange are a traditional pairing, but not one that I've always liked Chocolate has all the muscle in the partnership It mocks the pleading, too-sweet orange
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Get Adovado Carne (Marinated Strip Steak) Recipe from Food Network
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A refreshing, unsweetened drink infused with parsley, mint, and basil.
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Get Scallop and Shrimp Cocktail Recipe from Food Network
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A rum drink spiced with cinnamon, allspice, and vanilla.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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Elote en vaso, also known as corn in a cup, includes fresh corn, lime juice, crema Mexicana, and cotija cheese for a sweet, crunchy, and hot snack.
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Baked tofu in a soy sauce marinade with sesame seeds is a staple lunch or dinner item for every vegan kitchen.