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Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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Get Caesar Salad With Red Romaine Recipe from Food Network
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Get Nacho Normal Cheesecake Recipe from Food Network
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BEST apple cobbler! How to make apple cobbler packed with apples, not too sweet, with a ginger cobbler topping.
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Get Spring Green Risotto Recipe from Food Network
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Get Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe from Food Network
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Sweet and tangy chicken legs are baked in a sticky pineapple sauce in this easy to prepare dish!
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Get Lemony Egg Soup Recipe from Food Network
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This colorful drink will brighten up any party.
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This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!
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These diminutive sweet tarts are made from brown sugar, lemon juice, melted butter, egg, lots of raisins and a smidgen of nutmeg. They bake up golden and delicious. Serve with a dollop of whipped cream.
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A tasty honey mustard dipping sauce for chicken fingers, egg rolls, chow mein noodles, ham sandwiches -- there's no limits to this sauce.