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These flaky biscuits make an attractive, dusky-orange topping for Vegetable Potpies; alternatively, they can be cooked separately and served alongside roast meat and poultry or even eaten by themselves for breakfast.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes plus chilling time. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, water, gelatin, blood orange
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Here's the 10-minute, fool-proof way to get your garden cucumbers on their way to become deliciously sweet pickles.
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Raw egg, milk, cinnamon, sugar, and vanilla blend for a protein-packed and slightly sweet morning beverage, perfect for your back-to-school routine.
Ingredients: milk, egg, sugar, cinnamon, vanilla
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Get Sweet Almond Crackers Recipe from Food Network
Ingredients: butter, brown sugar, vanilla, almonds
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Salted coconut cream is drizzled over a pudding made with fresh sweet corn to make this Thai dessert.
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Get Sweet Tomato "Conserva" Recipe from Food Network
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These sweet refrigerator pickles are quick and easy to make and can be enjoyed 24 hours later. They last up to 2 weeks in the refrigerator.
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A crisp and sweet flatbread that's fried on the griddle.
Ingredients: flour, salt, water, sugar, vegetable oil
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Fresh fruit blends with cranberry juice for a quick and sweet summertime smoothie.
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These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
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Rice is cooked with cardamom and orange food color, then combined with sugar, raisins, walnuts, almonds, orange zest and cream in this warm Pakistani dessert.