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In this chilled pasta salad, chunked white tuna blends with Dijon mustard, mayonnaise, olive oil, and capers.
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This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sliced ham is layered in a casserole with pineapple rings and brown sugar, then baked in ginger ale.
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Serve this rich, slow-cooked apple butter with your favorite breads and breakfast treats!
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Cucumber, mushrooms, ginger, and lime make this refreshing Asian inspired salad for 2, which can be served as a spicy vegan main dish.
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Cranberry sauce sweetened with honey and pears is a tasty alternative to the traditional cranberry sauce made with sugar.
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Creamy, sweet, and tart, this classic lime dessert is always a favorite.
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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This pink drink isn't just for ladies. A heady combination of gin and applejack are shaken together with egg white and lemon juice for a frothy drink that's given a pink hue thanks to a few drops of grenadine.
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Get Claire Robinson's Dark and Spooky Recipe from Food Network
Ingredients: juice, rum, ginger beer
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Any person can make this savory soup with vegetable juice cocktail, potatoes and onion. Use frozen or canned mixed vegetables.
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.