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Serve it as an hors d’oeuvre, snack, or first course.
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Kids love this combination of apples, carrots, and raisins. They'll have no idea they're voluntarily ingesting veggies!
cooking.nytimes.com
Charlottes look best when made in patterned molds, but you can also create a minimalist button shape by using a soufflé mold If you want individual portions, divide the charlotte into four ramekins and cover with a layer of thinly sliced strawberries Unmold or serve as is.
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Cookies are a hit with everyone, no matter what their age is. Moreover a cookie treat comes in handy for mothers when they gotta make their way out of difficult...
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Brooklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.
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This leg of lamb is butterflied for easy grilling and marinated with rosemary and garlic to give it great flavor. Make it for a big summer cook-out, or even for a twist on Easter dinner.
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Get Oven Dried Tomatoes with Artichoke Paste Recipe from Food Network
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Get Sunset Sangria Recipe from Food Network
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Crushed pineapple, mandarin oranges, and cherry pie filling are stirred together and folded into whipped topping, sweetened condensed milk and lemon juice. This sweet and yummy filling is then piled into a pre-baked crust and chilled overnight. This recipe yields two divine pies.
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A classic salad dressing made with parsley, tarragon, chives and sour cream for a tangy finish.
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Charred eggplant blended with walnuts, garlic, honey, lemon juice, and parsley.
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Ayesha Curry lends us her unique recipe for Brussels Sprouts that includes roasted pears and cranberries.