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A lightly sweetened dressing made with lemon yogurt adds to this refreshing and colorful salad of strawberries, cantaloupe, and watermelon.
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The silky carrot puree mixed with cheddar is a terrific source of vitamin A and helps reduce the amount of fat in the recipe.
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Thanksgiving staple, cranberry sauce, gets dressed up for the season with a bit of brandy and some maple syrup!
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Traditional frozen custard recipe--sugar, eggs and milk are cooked, then combined with whipped cream, chilled overnight, and frozen in an ice cream maker.
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This light and refreshing mojito is made with mango-flavored rum, which adds tropical flavor to the classic mint and lime concoction.
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This simple ham and asparagus dish is fast to make and the bright touch of lemon makes it perfect for spring.
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This version features citron vodka, orange liqueur, and pomegranate juice.
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A classic and delicious way to prepare trout.
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A delicate egg custard bathed in liquid caramel has the tropical flavors of a pina colada cocktail, coconut and pineapple.
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Enjoy the brief, sweet season of fresh nectarines with this delicious smoothie.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cranberry sauce features fresh apple and pear.