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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
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An elegant salad recipe of warm lobster tossed with tarragon butter and served over butter lettuce.
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Oat bran provides chewy texture and fresh huckleberries provide sweet flavor to these easy baked muffins.
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This banana cookie bar recipe is very moist and filled with chocolate chips, rum flavoring, vanilla extract, ginger, cinnamon, and nutmeg.
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Get Citrus Blueberry Salad with Almond Relish and Minted Sugar Recipe from Food Network
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White rum, pineapple juice, grenadine, and maraschino liqueur.
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Acai-pomegranate juice is paired with vodka, Cointreau®, and Chambord® to make this cosmopolitan-inspired cocktail, perfect for holiday gatherings.
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Maura Kilpatrick's killer parfaits are the perfect contrast of cold, crunchy, and creamy. They're fabulous for entertaining, because you can make the caramel cream, granita, and caramel ahead of time and assemble them just before serving.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.