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Mint, rum, lime juice, and ice are mixed in a blender creating a blended mojito so you don't have to spend time muddling the mint!
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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious spicy-hot hamburgers seasoned with lots of smoky chipotle peppers are grilled and served on onion rolls with fresh avocado salsa.
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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You will melt over these penguins.
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Holiday gift-giving is a breeze with this quick and easy recipe for cashew brittle.
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These easy butter cookies use almond extract and crushed almonds for crunch and flavor.
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Chef John's French-style creamy frozen vanilla custard can be served soft in cones or frozen until firm and scooped into cups.
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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
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This rhubarb crisp features a sweet layer of rhubarb atop a oat crumble crust.