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Take a champagne shot at midnight this year.
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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
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Several steps build to the final salad crescendo. Chopped apples and bananas marinate in pineapple juice, and kiwi and strawberries are sliced. Then everything is mixed into peach pie filling and spooned into a beautiful serving bowl.
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With a plastic brain mold, you can make a delicious shrimp cocktail gelatin mold that is almost too creepy to eat! Serve with assorted crackers, baguette slices, cucumber slices, and celery sticks.
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This old-fashioned recipe features a light mousse made from dried plums. Top with whipped cream before serving, if desired.
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Homemade marshmallows with a touch of vanilla and peppermint will make your wintertime hot cocoa something special.
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Simple, elegant, and refined, this refreshing Champagne gelée from the Tartine All Day cookbook is easy to put together yet sure to impress. Garnish however you...
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A refreshing Japanese summertime treat! Serve it with frozen whipped cream and chocolate sauce, although it's also delicious with ice cream, regular whipped cream, or flavored coffee cream! It can be served solid in glasses, or cubed in bowls.
Ingredients: gelatin, water, sugar, brewed coffee
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Coco Crispy Mousse Recipe from Food Network