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Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
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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.
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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.
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Get Marinated Halibut Cheeks Recipe from Food Network
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This frozen ginger-peach margarita recipe is a blend of frozen peaches, lime juice, ginger liqueur, and smooth reposado tequila.
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Marinate these Vietnamese pork skewers ahead of time before grilling, then dip in a tangy sauce of garlic, red chiles, lime, and fish sauce.
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These crispy rolled wafer cookies are made with butter and cream, with the ends dipped in chocolate.
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This sweet and smoky barbecue sauce is the perfect gift for die-hard winter grillers. Refrigerate it for up to two weeks. Recipe By: Grace Parisi Servings: Makes about 1 cup
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Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!
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Crackers add a crunchy and salty layer to this easy saltine cracker brittle that is topped with semisweet chocolate chips and almonds.
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Get Cava Sangria Recipe from Food Network
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Get Grapefruit Brulee Recipe from Food Network
Ingredients: grapefruits, sugar, salt