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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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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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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.
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Get Valentine Heart Tarts Recipe from Food Network
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Take a champagne shot at midnight this year.
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Get Pizza Cookie Recipe from Food Network
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Fresh grapefruit sections are arranged in the bottom of a baked pie shell and topped with a gelatin mixture for a refreshing tart-sweet pie. Serve with whipped cream.
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Bottoms up!
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Strawberry soda, pineapple juice, and coconut-flavored rum combine to make a fizzy pink cocktail.