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Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
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Coconut milk, yogurt, chocolate, and cherries are frozen together to make these delicious chocolate-covered cherry Popsicles®.
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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Get Breakfast Burrito Recipe from Food Network
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Try this spicy, creamy sauce on Chef Donald Links's Grilled Pork Skewers.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.
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Get Shakshuka with Chickpeas Recipe from Food Network
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This pear tart recipe is a runner in my family and I’m sure that once you make it, it will join your home as well.
Ingredients: cream, pears, lemon juice, clove
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All the fixings for whiskey sidecar (whiskey, orange liqueur, and lemon juice) are blended with ice in this sidecar slush perfect for summer.
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Mandarin orange segments and jicama are tossed with fresh lemon and lime juices and cilantro for this tangy slaw.