Search Results (1,288 found)
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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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This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peaches, sake
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This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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Get Arugula Salad with Pickled Red Onions and Champagne Vinaigrette Recipe from Food Network
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This recipe is by Molly O'Neill and takes 1 hour 40 minutes, plus 2 hours refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This fruity cocktail using pureed peaches and champagne is a perfect refreshment on a hot summer's day!
Ingredients: peaches, champagne, peach
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A delicious champagne drink with a nice little kick. Easy to drink and it looks very stylish.
Ingredients: amaretto liqueur, champagne
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This light, vinegar-based, herbed potato salad recipe is dressed with a Dijon vinaigrette and plenty of parsley, dill, and tarragon.
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This creamy morel mushroom sauce recipe will help you usher in spring. Serve it over crunchy toasts.
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Seasoned Cornish hens are simmered in a lemony broth creating a juicy, fall-off-the-bone slow cooker meal.
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An elegant Academy Awards cocktail recipe, with sparkling wine, Pernod, orange, and spices.
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Cranberry juice combined with ginger ale and pineapple juice produces a nice pink punch perfect for parties.