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Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
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This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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Get Yeast Doughnuts Recipe from Food Network
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This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
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Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.
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This fabulous gluten-free vegan banana bread made with dates and walnuts has all the flavor and taste but with no added sugar or oil.
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This recipe makes chocolate no-bake cookies with a coffee kick from instant coffee and coffee liqueur.
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Get Raspberry Cheesecake Recipe from Food Network
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It's everything you love about the popsicle—only this one's a lot less awkward to share.
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Korean spicy rice cakes[Dukbokki] is the most popular korean street food among foreigners. many korean children and young adults also like that so much including...
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The gimlet is as simple as it is refreshing. Shake up gin with fresh lime juice and simple syrup to make this classic cocktail.
Ingredients: gin, lime juice, syrup, ice, lime wheel