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Key lime cupcakes topped with homemade cream cheese frosting flecked with lime zest are a festive dessert for Cinco de Mayo parties.
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It'll take a few days to make your own homemade mincemeat, but it's worth the wait.
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This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
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This creamy, smooth mango lassi is made with yogurt and mango and is absolutely heavenly.
Ingredients: mangos, yogurt, sugar, ice
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This beet-rose trixy stix recipe is an unconventional take on Pixy Stix candy that uses sweet beet and floral rose water for a unique sugary treat.
Ingredients: beet, sugar, rose water
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Try this recipe for a Caipirinha or Cachaça Sour, Brazil's national cocktail containing lime, sugar, and cachaça, a rumlike spirit made from unrefined sugar.
Ingredients: sugar, key limes, cacha
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An easy and yummy blackberry pie that is thickened with tapioca.
Ingredients: sugar, tapioca, butter, pastry
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The zest of 10 lemons is steeped in 190-proof alcohol for 1 week then mixed with simple syrup to make this traditional Italian limoncello.
Ingredients: lemons, alcohol, water, sugar
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A memorable holiday topping.
Ingredients: cranberries, sugar, ginger, gelatin
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.