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This is a sweet coffee drink with assorted liqueurs, for all you coffee lovers who want an extra kick in your java.
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This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get your daily fruits and vegetables and fuel up your body with a different color smoothie every day of the week. Variations are in notes.
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"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
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This quick and easy smoothie is great for "on-the-go" and made with 6 superfoods: yogurt, spinach, kale, flaxseed, blueberries, and green tea.
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Get Frozen Yogurt with Poached Rum Raisin Pears Recipe from Food Network
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Salad greens, pears, walnuts and gorgonzola are tossed in a cranberry dressing in this beautiful seasonal salad. Serve as the first course to a Thanksgiving meal.
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Butter, sugar, amaretto, and a bit of cream are all you need to turn pears into a warm and comforting dessert.
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This wonderfully moist dairy-free orange cake is made with semolina, almonds, and oranges and is flavored with Grand Marnier after baking.
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Get Sangria Slushie Recipe from Food Network
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I always think of the sidecar as a brandy margarita, except that it is made with fresh lemon juice.
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Get Coco-Cafe Whistler Recipe from Food Network