Search Results (15,467 found)
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This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: puddings, plus, flour, chives, water
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We enjoyed banana margaritas while vacationing in Mazatlan Mexico and have been trying to duplicate them every since. This recipe brings back great memories. Serve in salt or sugar rimmed margarita glasses.
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A recipe for a misty Irish cocktail
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Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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Eggnog and ice cream punch come together in this deliciously creamy dessert drink!
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The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.
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Lime, pineapple juice and o.j. punched up with ginger ale.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
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Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).