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cooking.nytimes.com
This recipe is by Karen Baar and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Old-fashioned peanut brittle just like Grandma used to make--simple and good!!
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This variation on the margarita swaps lime juice for grapefruit.
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The secret ingredient to Dad's super-delicious steaks is maple syrup.
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Learn how to make a Classic Daiquiri with Chowhound's one-step, three-ingredient guide. Add the Classic Daiquiri to your home bartender toolbox with this easy...
Ingredients: rum, lime juice, superfine sugar
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This is a chocolate and coffee-lover's favorite! Using a home espresso machine, mix espresso, chocolate, and steamed milk--then top with whipped cream.
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Banana, blueberries and peaches blended with yogurt and fruit syrup. Use any flavor of syrup to taste. My kids like to freeze this for ice pops.
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Just cocoa, sugar, water and vanilla in this quick chocolate sauce.
Ingredients: sugar, water, vanilla
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Fresh sweet Bing cherries, infused with vanilla and dipped in dark chocolate. Best if eaten fresh but can be frozen for weeks in a covered tin.
Ingredients: sugar, vanilla, chocolate
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Get Bourbon Aficionado Recipe from Food Network
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Butter cookies with peppermint pizzazz make the perfect holiday treat. Use crushed candy canes and peppermint extract to flavor the tasty round morsels.
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Buttery little thumbprint cookies have a refreshing creamy lime-flavored center for a different taste and look on your holiday cookie tray.