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Goes well with spring rolls and some finger foods. dried chillies or fresh red chillies can be used for this recipe.
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My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
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Get Irish Beer Cheddar Soup Recipe from Food Network
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This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.
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The classic flavors of strawberry and rhubarb combine in this easy no-bake pie with a graham cracker crust.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This corn pudding is definitely comfort food.
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The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
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This is a fairly classic take on teriyaki broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.
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But for real. Give us alllll the caramel apple.
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Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.