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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This dressing is good on any salad, especially salads containing chicken or shrimp!
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This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
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A sweet and salty mixture of crispy cereal with sugar and furikake seasoning makes this popular Hawaii snack a crowd-pleaser!
Ingredients: butter, sugar, corn oil, corn syrup
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A light, refreshing gin-based cocktail.
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This recipe can also use rum instead of bourbon and also you can use chocolate wafers instead of vanilla wafers. Be sure to age these for at least a few days in a tin before serving.
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This refreshing drink was inspired by a trip to Austin, Texas. I used Central Market blood orange Italian soda, but you can use something similar like Orangina...
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No bake chocolate cookie balls made from chocolate chips, vanilla wafers, pecans and rum.
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Toasted with a reduction of cranberry juice and maple syrup, this healthful mix of whole grains, seeds, and dried fruit is the perfect start to an autumn day.
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This frozen strawberry margarita recipe is a not-too-sweet blend of strawberries, tequila, lime juice, triple sec, and simple syrup.
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Ham, cheese, and a fried egg are sandwiched between two buttermilk pancakes and covered with syrup. A great way to use up leftover pancakes!
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Thin slices of a bright Cara Cara orange are candied in sugar and maple syrup in this quick recipe that's easy to prepare in a skillet.
Ingredients: sugar, water, orange, maple syrup