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Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, almonds and celery. Use herbed chicken for extra flavor.
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Don't be scared off by the anchovy paste! It provides a deeply flavorful saltiness perfectly balanced by the citrus tang of lemon.
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This pie is a perfect, make-ahead-for-company dessert. Sweetened condensed milk, whipped topping, crushed pineapple and freshly squeezed lemon juice are combined, poured into a graham cracker crust, and frozen overnight.
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Mother's great yams were always a hit at Thanksgiving. In America, yams are actually a type of sweet potato. Gingersnap cookies and marshmallows make this dish a real treat.
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Get Waikiki Cocktail Recipe from Food Network
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Get Cheesecake With Meyer Lemon-Ginger Curd Recipe from Food Network
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An easy Mexican shrimp cocktail recipe. You'll need fresh shrimp, tomatoes, chipotle chiles, avocado, and cucumber for this recipe.
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When the universe gives you lemons – make naturally sweetened ginger lemonade! I remembered a frothy Lebanese lemonade my friend Christine made with a whole lemon...
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A refined sherry cocktail recipe created by former CHOW columnist Jordan Mackay.
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This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.
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A tasty blend of Greek salad and Mexican guacamole flavors make this a different and delicious dip for an afternoon snack or party appetizer as well!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.