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cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, pomegranate juice
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Citrus fruit salad, perfect for winter citrus, pink grapefruit and navel oranges, sweetened with honey, seasoned with lime juice and cardamom.
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Smooth and creamy, with cream cheese, creamed soups, sour cream ...oh--and some chicken, too.
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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.
www.chowhound.com
The black mission fig tree is one of my favorites in the garden, and this fall it is bearing a bountiful harvest … luckily my family loves figs! It’s adjacent...
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Cranberry cake is layered with cream cheese frosting and topped with more dried cranberries and ginger creating a clone of the famous cranberry bliss bar.
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Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
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Get Canchita, the Un-popped Popcorn of Peru Recipe from Food Network
Ingredients: corn
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This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.
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Inspired by Abby Sciuto, a milkshake cocktail recipe with bourbon and stout.
Ingredients: vanilla bean, bourbon, cream
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A bone-in leg of lamb recipe studded with garlic and basted with duck fat.
cooking.nytimes.com
Pimm’s No 1, a gin-based liqueur, is named after James Pimm, the bar owner who created it in the mid 1800s By the 1860s, it was bottled
Ingredients: sugar, cucumber, pimm, gin, lemon juice