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cooking.nytimes.com
The Sgroppino is an old between-course palate cleanser, dessert or aperitif drink that marries prosecco with sorbet and a touch of vodka It’s a simple enough affair once you have the sorbet, in this case made from white peach puree You very gently whisk the spirit (in this case, peach brandy or peach vodka) and wine (in this case, prosecco) into the sorbet and turn it into a glass, to be consumed, ideally, quickly, while it still retains a bit of the semifreddo intact.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. Just spoon it over the center of the slice of cheesecake on the plate.
www.simplyrecipes.com
Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
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Canned peaches, bananas, yogurt, and orange juice deliver a delicious smoothie in mere minutes.
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Cream cheese, canned crescent rolls, cinnamon, and almonds create this delicious, Mexican-inspired dessert.
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Oyster mushrooms are simmered in butter and cream and tossed with pasta, parsley, and Parmesan cheese in this quick and easy weeknight dish.
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Swiss cheese tops these mushrooms stuffed with a creamy mixture flavored with onion and parsley.
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Assemble a Mexican-inspired lasagna with tortillas, ground beef, Colby-Jack cheese, and taco sauce for a filling weeknight dinner.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
www.foodnetwork.com
Get Sam's No.3 Kickin' Green Chili Recipe from Food Network