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Whipped topping is combined with condensed milk and fruit juices in this quick dessert.
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Once you discover the magic of juicy chicken thighs, you might not go back to breasts. Serve it with a kicked-up Caesar for a light meal.
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An unlikely ingredient -- carbonated orange soda -- makes this roasted duck, basted with orange sauce, easy and a little bit different for your holiday table.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Orange Halloween punch with a vodka kick is extra-creepy when you add some peeled grapes and a red ice hand to keep everything cold and gory.
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Mangos, roma tomatoes, green chile pepper, and pineapple juice mingle in this salsa recipe.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa.
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With gin, bitters, and blue curaçao.
Ingredients: gin, cura ao, lime juice
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, coconut water, lime juice
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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When people speak of Mediterranean food they are most often referring to that of Spain, southern France, Italy and Greece The conversation occasionally includes the Middle East, but rarely North Africa The primary reason for this is a lack of exposure, because often when people taste good North African food (no, it isn't all couscous), they become instant converts