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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes plus cooling times. Tell us what you think of it at The New York Times - Dining - Food.
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This Fifties favorite -a crab-and-cocktail-sauce-topped cream cheese block -is one of the simplest snacks you can put on your table.
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I was a trifle bored with the contents of the drinks fridge, so I had a play and this worked very well
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Reminiscent of the original Kentucky Fried Chicken® biscuits, 7Up® buttermilk biscuits are delicious and quick-and-easy to make!
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Bring something different to the holiday party: this flat pie pairs fresh cherries and pears with freshly ground black pepper and exotic five-spice powder.
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A delicious clear, cold, non-alcoholic punch that we use at showers, weddings, receptions, etc., at our church. Best if all ingredients are ice cold.
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This is a great jam for peaches that are not picture-perfect but nice and ripe. Combined with ginger and amaretto liqueur, the peach jam tastes divine.
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Homemade cranberry liqueur is delicious on its own or mix with sparkling wine for a cranberry cordial for holiday cocktail parties.
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The sweetness of peach schnapps and orange liqueur is balanced with cranberry juice and lime juice in this peachy twist on a cosmo cocktail.
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Grape juice, fruit punch, citrus soda, lemons and ra-ra-raspberry sherbet.
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Imagine tiny little deviled eggs. This a great recipe if you need an fun and impressive appetizer. I keep a can of quail's eggs on hand in case of emergencies...
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Get Paneer: Homemade Indian Cheese Recipe from Food Network
Ingredients: cheese, milk, lemon juice