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This cider and champagne mimosa is perfect to serve for an autumn brunch or just because.
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Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
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Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
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You can use the apple peels and cores left over from making an apple dish to make a delicious, low-budget apple drink. Just be sure to take out the seeds.
Ingredients: apples, water, sugar
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A slushy cocktail with red, white, and blue layers looks like a rocket-shaped ice pop from the ice cream truck--but this one is just for grownups. Lemon vodka, blue Curaçao, and raspberry liqueur give it its bright color and flavors.
Ingredients: ice, blue curacao, lemon, raspberry
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Sweet English peas with a tangy horseradish, sour cream, and mayonnaise dressing.
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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The holy trinity of tastiness: pork, bacon, and apples.
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A quick and elegant strawberry dessert made with fresh strawberries and an irresistible cream sauce. It looks as good as it tastes!
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You'll love these creamy smoked salmon treats.
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Sherry adds a sweet note to chicken baked in a sour cream sauce and topped with cracker crumbs and an abundance of poppy seeds.
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This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.