Search Results (907 found)
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This exciting variation on a tuna melt is made with canned salmon, wasabi paste and mayonnaise. The spice is balanced by the sweet and tangy flavors of tomatoes and pickles.
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If you are looking for a snack for Halloween that is not candy, try making these fun ghost PB&J sandwiches for your kids in the afternoon.
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Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.
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Get Frosted Gingerbread Cookies Recipe from Food Network
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An ice cream smoothie flavored with your favorite sports drink.
Ingredients: ice, grape, vanilla ice cream
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Charoset made of chopped apples, spiced with cinnamon and sweetened with honey and grape juice, is a beloved tradition for Passover.
Ingredients: honey, cinnamon, apples, grape, walnuts
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This is one of those few and far between drinks made of all alcohol, nothing more, nothing less. Vodka, gin, and Mad Dog, that says it all.
Ingredients: ice, concord grape, vodka, gin
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Cornish hens are stuffed with almond rice and basted with a sweet Burgundy glaze for a simple and elegant dinner.
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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
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Get Tropical Sundae with Guava Coulis and Banana Chips Recipe from Food Network
Ingredients: bananas, cinnamon, guava, lemon juice
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Get Iceberg Lettuce Salad with Tangy Tomato-Tarragon "French" Dressing Recipe from Food Network