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Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.
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Get The Cherry-Chipotle Cooler Recipe from Food Network
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Raspberries float in a mixture of lemonade concentrate, beer, and vodka in this refreshing summertime recipe.
Ingredients: lemonade, vodka, raspberries, ice, garnish
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Get Front Nine Fruit Salad Recipe from Food Network
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Apples simmer with tapioca and brown sugar in a slow cooker for a sweet, comforting dessert.
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Trout wrapped in foil and baked with jalapenos, garlic salt, and lemon juice.
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Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!
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Mexicans have been enjoying a cold beer mixed with tomato juice and seasonings for years. Here's a yummy variant made with tomato and clam juice cocktail, lemon juice, and a dash of hot sauce, meant to cool you off on a hot day.
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Perfect on a hot summer day, this Yankee mint julep is sweetened with maple syrup and topped off with lemonade.
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Get Apple Compote Recipe from Food Network