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This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apple cider and apple juice are simmered with sweeteners and seasonings to blend with grain alcohol and vanilla-flavored vodka to make a cold, apple-flavored adult beverage.
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This savory quiche features sausage and mushrooms.
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Pre-cooked spaghetti squash masquerades as coconut in this creamy baked pie that will leave everyone guessing at the secret ingredient.
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Vegan tacos could not be any simpler than these, made with a quick and easy seasoned chickpea filling and ready for any toppings you choose.
Ingredients: chickpeas, water, taco
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Whipped coffee is the latest trend in coffees. Try experimenting with different flavors like this version with pumpkin, pumpkin pie spice, and pumpkin syrup.
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Deliciously spiced pumpkin bars are given a new twist with the addition of quick-cooking oats
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Smoked salmon quiche made with a layer of cream cheese and mozzarella cheese is a specialty brunch item for your family and friends.
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This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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A luscious egg pie with crabmeat, red pepper and Swiss cheese, and a hint of white wine. Serve for a delicious and elegant luncheon!
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These rich little bites will fill you up fast, with cream cheese and crab and flaky, store-bought phyllo cups.