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The Mayans and Aztecs called this creamy, rum and vanilla-flavored cocktail 'the drink of the gods.'
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This is a refreshing spring time beverage. It is also a great way to use up all that fresh rhubarb.
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Versions of this delicious mayonnaise-based cilantro sauce are served all over Latin America with roasted meats, like Adam Richman's Pork Shoulder Roast with Citrus Mojo and Green Sauce.
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This no-hassle roast is made by covering venison with apples and sliced onions then cooking it in the slow cooker. The apple does something magical! The gravy goes great with mashed potatoes.
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Chicken, tortillas and cheese are layered with a creamy chile-spiked sauce and baked until bubbling hot.
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So many favorite flavors and ingredients--chicken, Cheddar cheese, and vegetables--are in this one easy casserole.
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Orange juice, lemonade and peach schnapps are frozen into a slush, then drunk with lemon-lime soda.
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When you want to kick things up, Cajun is always the answer.
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This banana and peach smoothie is topped with coconut, almonds, and raisins creating a paleo-friendly smoothie bowl for a quick breakfast.
cooking.nytimes.com
If there is such a thing as comfort salad, then this is it: A cold and creamy, mayonnaise-laden pasta that evokes your grandma's “tuna mac,” but made a touch more sophisticated with the addition of cornichons and scallions Amanda Hesser picked up the recipe, in 2006, from Clementine, a bakery and cafe in Los Angeles known for “its stylish take on home-style cooking.” They were selling it for about 9 bucks a quart, but you can make it at home for about a quarter of that Thankfully, it's no more difficult to make than Grandma's
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