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This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious 'sandwich,' made with pound cake and frosting, is perfect for April Fool's Day, Halloween, or even birthday parties.
Ingredients: cake, butter, frosting, food coloring
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Coconut rum and pineapple juice floating with 151 rum - a great shooter for parties!
Ingredients: coconut, pineapple juice, rum
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If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.
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Tuesday tastes better with French bistro style steak and potatoes on the menu.
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Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
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Buttermilk pancakes with spring onions are topped with chicken and pepper Jack cheese for a savory lunch twist on a breakfast classic.
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I love grits, which is strange since I was raised in Wisconsin. My husband on the other hand hates them and he was raised in the south. He however loves these garlicky, cheesy grits. This is a great dish to serve with barbequed ribs or chicken
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Get Hawaiian Burgers Recipe from Food Network
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Get Mac-n-Smoked Gouda with Cauliflower Recipe from Food Network
cooking.nytimes.com
Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor My mother’s version, which I grew up eating, is a more subtle, custardy version, with a balance of coconut and vanilla It uses an old-fashioned technique called scalding, popular in the days before milk was pasteurized