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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Crunchy little poppy seeds meet their match in these sweet, lemony muffins.
www.allrecipes.com
Mashed bananas and poppy seeds are mixed with whole wheat flour and wheat bran in these wonderful, hearty muffins.
www.allrecipes.com
Use fresh or frozen crab to make these delicious crab cakes made with fresh ginger, cilantro, green onions, and lime juice.
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Use instant lemon pudding mix to make moist poppy seed muffins these muffins using this recipe.
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A complete breakfast that you can carry in your hand! Eggs, cheese, sausage and green onion are sandwiched in an English muffin.
www.chowhound.com
An elegant salad recipe of warm lobster tossed with tarragon butter and served over butter lettuce.
www.simplyrecipes.com
Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
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Acai-pomegranate juice is paired with vodka, Cointreau®, and Chambord® to make this cosmopolitan-inspired cocktail, perfect for holiday gatherings.
www.delish.com
Maura Kilpatrick's killer parfaits are the perfect contrast of cold, crunchy, and creamy. They're fabulous for entertaining, because you can make the caramel cream, granita, and caramel ahead of time and assemble them just before serving.
www.allrecipes.com
Riesling, peach schnapps, and apple juice are infused with pineapple, oranges, and apple slices in this refreshing summer sangria recipe.