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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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If you are expecting a large crowd, prepare ahead with a pitcher and just add ice in a shaker and serve immediately...
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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This recipe is by Jonathan Reynolds and takes 45 minutes, plus freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Tomatillo Salsa Recipe from Food Network
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A big slice of ham, with a fruity marinade of sparkling grape juice, orange juice and spices.
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Get Creamy Caramel Sauce Recipe from Food Network
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This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
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A classic Blood and Sand cocktail recipe, with Scotch whisky, sweet vermouth, orange juice, and Heering Cherry Liqueur.