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A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat.
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
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Rich and creamy, sweet and refreshing, this frozen drink truly is a Tropical Delight!
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Get Gingersnap Mango-Lassi Cheesecake Minis Recipe from Food Network
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Maraschino cherries are soaked in rum, covered with fondant, and glazed with semisweet chocolate in this traditional holiday candy recipe.
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Slices of roast pork tenderloin and served on slider buns with a spicy mango slaw.
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Dress up traditional sangria by adding green and red grapes, plus diced apple, lemon and lime to a sparkling pink mix of rum, brandy, white Zinfandel wine, and lemon-lime flavored soda.
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Don't wait for December to enjoy some eggnog; make Thanksgiving festive with this deliciously potent, quick and easy homemade eggnog recipe.
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This eggnog uses rich egg yolks, nutmeg, and vanilla extract for traditional flavor, but calls for nonfat milk and sugar substitute to keep things on the lighter side.