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cooking.nytimes.com
This recipe is by Alice Hart and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned and fresh fruit are mixed into a lovely orange cream concoction made form vanilla pudding, milk, orange concentrate and sour cream. After a few hours in the refrigerator, it 's ready to be spooned out and enjoyed.
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These Halloween-hued, melt-in-your-mouth treats are devilishly good.
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Get all of the flavor of a root beer float in these quick and easy white chocolate chip cookies that are perfect for Halloween entertaining.
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Orange juice concentrate and vanilla ice cream are beaten into half-and-half, flavored with a bit of cinnamon and nutmeg, and spooned into a home-made graham cracker crust. Freeze and garnish it with whipped cream and orange sections.
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A pineapple-soy sweet and sour sauce with tomato and garlic for extra punch.
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Not as gooey as some wing recipes, this tasty, tangy treat is perfect for parties, and packs a real ginger and orange-flavored wallop.
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Get South Indian Spicy Lentil Stew Recipe from Food Network
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Whip up a lovely pink lemonade pie topped with pink-tinted coconut with just a few simple pantry ingredients. This chilled pie makes a perfect summertime dessert.
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Easy doughnuts with the flavors of apple and spice. Any day will be great if you start with a breakfast this special.
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We came up with this recipe for my brother's wedding reception. We wanted to serve something that was easy and quick to fix, yet good at the same time. After a few tries, we ended up with this recipe...and a lot of compliments.
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Thanksgiving turkey has been given a Cuban twist! We celebrate this American holiday by preparing a turkey marinated with the flavors of Cuba. The recipe is foolproof and the turkey is the best you'll ever taste!