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Easy, easy, easy, and oh, so good! Make this a day ahead of serving.
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Raspberries, cherries and raisins are cooked with barley in this cold Dutch soup.
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This cranberry sorbet with fresh squeezed citrus juice does not require an ice cream maker. It is frozen overnight and served cut into squares. Use as a dessert or in lieu of cranberry sauce with turkey.
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Stovetop creme brulee with a brown sugar top, served over fruit -- use raspberries, or substitute your favorite seasonal fruit.
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A Japanese recipe for marinated cucumber salad. Delicious and simple!
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A creamy, light frosting similar to what the baker uses.
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This refreshing cucumber, tomato, and jicama salad is a crowd-pleasing, quick-and-easy starter for a summer meal.
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This homemade liqueur is great sipped by itself, or used as a mixer in other drinks. It makes a great gift that is always well-received!
Ingredients: water, sugar, vanilla, coffee beans, vodka
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The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait.
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This ground sausage stuffing made with focaccia, olives, sun-dried tomatoes, and basil is an Italian-inspired makeover of the holiday side dish.
cooking.nytimes.com
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.