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This is a steamed pudding of brown sugar, butter, milk, flour, dates, raisins, currants, and candied fruit peel. Serve it with custard, whipped cream or ice cream.
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This is an easy light dish that can be eaten as a snack or side dish to a Carne Asada or any bbq. Best eaten chilled.
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Get Cherries Jubilee Recipe from Food Network
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This is the ultimate egg-in-a-hole. Avobagel > avotoast.
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The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this berry fool so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
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Get Blue Cheese Dressing Recipe from Food Network
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Fresh herbs take plain risotto to new heights.
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Store-bought puff pastry = best cherry pie shortcut ever.
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A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.)
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This fruity and fizzy sangria with white wine, pineapple juice, and citrus fruit is a great make-ahead drink.
cooking.nytimes.com
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
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This recipe is by Suzanne Hamlin and takes 1 hour, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.