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Wonderful fruitcake with dates, maraschino cherries, candied pineapple, pecans, and peach brandy. Make this at Thanksgiving so it's ready for Christmas.
cooking.nytimes.com
Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic
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Get Layered Pear Pizza with Ricotta, Apricot Preserves, and Granola Recipe from Food Network
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Get Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt Recipe from Food Network
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This rustic gluten free apricot recipe dishes up “a slice of the gluten free good life” without the sugar bomb. This is a little bit more fiddly and time consuming...
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A sweet and tangy sauce suffuses tender chicken wings with a flavor that's sure to be a great start to your new year!
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Get Fall Sangria Recipe from Food Network
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Walnut Stuffed French Toast
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Get Sticky Spicy Slow-Cooked Ribs Recipe from Food Network
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A sprinkling of brown sugar is transformed into a sweet, syrupy topping when the plums are heated under the broiler.
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Apple and anise marry beautifully, making for a spiked hot chocolate that is both comforting and unfamiliar.
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I have been making this for parties for many years