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This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.
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This long forgotten Prohibition-era cocktail is named for the 1922 movie starring Rudolph Valentino. It is the movie which, on his death bed, he stated he'd like to be his legacy. Try this drink straight up, and toast one of the most revered actors of silent film.
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This Mojito margarita recipe joins two cocktails into one drink with mint, tequila, lime juice, falernum, and sparkling water.
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Ruby red grapefruit juice shaken with vodka and triple sec is a refreshing martini for cocktail hour.
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Wine=the ultimate way to warm up.
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Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
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This quick and easy recipe for homemade creamy honey mustard salad dressing is a bit on the sweet and tangy side.
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Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.