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Get Jicama Cole Slaw Recipe from Food Network
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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American tourists in Italy popularized this refreshing Campari® and sweet vermouth cocktail. It's a Negroni, basically, minus the gin octane. Nice for afternoon sips at a cafe in Rome. Or even in Topeka.
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A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.
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Get Hemlock Cocktails Recipe from Food Network
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A strong rum and ginger beer cocktail with a dash of Cholula Hot Sauce.
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A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Lovely Lemon Sorbet to cleanse your palate after a meal!
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This is a deliciously simple end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, extremely simple recipe that's perfect for summer entertaining!
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This refreshing non-alcoholic mocktail is cooling on a hot summer evening and festive enough for New Year's Eve.
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Grilled chicken is tossed with apple, candied walnuts, and blue cheese in raspberry vinaigrette to deliver a sweet topping to a large plate of salad greens.