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This recipe is by Kay Rentschler and takes 15 minutes plus 1 hour's maceration and overnight chilling. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, pectin, apricots, juice, kirsch
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Get Parmesan Crisp with Pink Sauce Recipe from Food Network
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Get SOLE MEUNIERE Recipe from Food Network
Ingredients: sole, butter, lemon
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Put some South in your mouth with these cheddar-stuffed beauties.
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This springtime riff on deviled eggs has a tangy goat cheese filling and crunchy bits of asparagus.
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Refreshing, sweet, and raspberry-licious! This is sure to be a new summer favorite.
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This tomato soup based dip is great for large parties. A combination of shrimp, mayonnaise, cream cheese, gelatin, and a mixture of vegetables, placed in a mold and refrigerated. Served on a plate for a great presentation.
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This tart and tangy, no-bake cheesecake is flavored with white chocolate, lime juice, and gingersnap cookies. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.
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With a dark chocolate crust and peppermint candies, this holiday-themed cheesecake recipe is easy to make and deliciously festive.
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Cornstarch, gelatin, and 2 hours in the fridge help this dark chocolate custard pie set so that no baking is required.
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A crushed pretzel crust is topped with layers of fluffy cream cheese and strawberry-laced strawberry gelatin in this chilled dessert classic.