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Give the traditional Long Island iced tea a fruity twist with a shot of peach schnapps in the mix.
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Corn on the cob seasoned with fresh basil, thyme, parsley, rosemary, and a touch of butter is a tasty way to eat corn in the summer months.
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This pie is a chocolate coconut lover's dream, very rich and delicious.
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A decadent blend of buttery, bourbon-accented caramelized filling and crunchy pecans, this luscious pie has New Orleans bayou country richness in every bite.
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Egg salad made with Greek yogurt and brown sugar instead of mayonnaise is a quick and easy version of the classic egg salad recipe.
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Shrimp are marinated in a mango-soy sauce-ginger mixture then quickly grilled for a Polynesian-inspired party appetizer.
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This classic cocktail, which originated in the late 1800s, features a balanced mix of Johnny Walker Black Scotch whisky and sweet vermouth.
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Cooked macaroni takes on a comforting blend of sour cream, mayonnaise and Cheddar cheese. Sweet pickle relish and tender green peas add color and flavor. This simple pasta salad is best served after a good, long chill in the fridge.
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Bubble, bubble. Toil and trouble. This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party.
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Your deviled egg platter will look especially appealing with these elegant but very easy appetizers topped with spicy pepper relish and tangy cranberry relish.