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Chocolate syrup, coffee, and ice cream come together in this mocha punch that is perfect for holiday sipping.
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This pretty fruit soup, made with red wine, may be served either hot or cold as a first course or as a dessert. We always had it as a first course served hot.
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This is a very good frosting. You may flavor it with any flavoring extract to suit your needs.
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Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos.
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This frosting takes a little extra time, but the results are worth it.
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This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners.
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This light and refreshing avocado dip is made with several green food items.
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Blueberries, mint, avocado, and orange juice are blended together for a refreshing smoothie that is vegan and gluten free.
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This recipe is great hot or cold. I invented it in grad school when I had no time to cook. It's a quick and easy one dish recipe. I use it as a side dish for nice meals or a full meal for lunch. You can make it in 5 minutes or less and eat immediately. For extra protein you can add chicken breast.
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A brining solution with soy sauce and sugar brings out all the flavor of these crisp but tender roasted Brussels sprouts.
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A lightly sweet bread-machine loaf good enough and light enough to eat every day.
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This is a great Fourth of July people pleaser. Or anytime, especially if you live under the hot Southern summer sun. Feel free to experiment with different flavors of sherbet!