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This alcoholic fruit punch was concocted by my dad in the 60's. You'd never think that it would be good looking at the ingredients, but somehow you can't really taste the alcohol. Be careful though, stand up after two glasses and suddenly the floor looks all, well, spooley!
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One of our specialty dish, Beef Rendang, is among our customer favorites. It has over 15 ingredients and may seem a bit daunting to make, but it is well worth...
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Everyone loves marshmallow and cereal treats. These bake-sale favorites use brown sugar and butter-flavored cereal and fruit-flavored cereal in addition to the traditional crisped rice cereal.
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This recipe is a wonderful way to use persimmons. These bars are moist and fragrant with sweet spices.
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Apple pie filling and melted caramel topping are a sublime variation to cheesecake.
cooking.nytimes.com
This is my take on the Tuscan dessert frittelle di riso The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack They go really well with coffee, either served as they are or with whipped cream.
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Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed.
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This recipe is by Dorie Greenspan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.