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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty.
cooking.nytimes.com
This is refrigerator jam, allowing you to skip the fuss and time of canning Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit
Ingredients: lemon, nectarines, lemon verbena
cooking.nytimes.com
This recipe is by Eugenia Bone and takes 15 minutes, plus 4 to 6 hours’ refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a pink drink that's fruity and different, with peach, watermelon, orange and pineapple flavors.
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This is a great smoothie consisting of strawberries, banana, peaches, fruit juice and ice. Feel free to substitute or add any of your favorite fruits or juices.
Ingredients: strawberries, banana, peaches, orange, ice
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Fondant is a rolled sugar paste used to decorate cakes, and is the secret of many cake decorating professionals. This version comes together easily in your mixer and uses gelatin as a binder.
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With a beautiful color, this champagne drink almost looks too pretty to drink. Fortunately, it tastes even better than it looks!
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This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
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Raspberry-lemon sorbet is a refreshing treat on a summer day.
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Coat jellies with sugar just before serving.