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This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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Cream cheese, condensed milk, lemon juice and rind is stirred up in a bowl until smooth, poured into a graham cracker crust, and then chilled.
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Fresh spinach is sprinkled with a delicate coating of lemon juice and olive oil, and topped with crisp green peas and crumbled feta cheese.
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A great twist on the lemon no bake pie. A fluffy lime filling in a pretzel crust.
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This is a slushy combination of apple juice, fruit punch, lemonade concentrate, pink lemonade concentrate, water and red food coloring. Add more food coloring for a deeper color. Float an ice ring or ice cubes in the bowl to keep it nice and cold!
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This is a recipe for a great alcoholic punch that will serve many on a limited budget.
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This recipe is by William L. Hamilton and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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These work well as after-school snacks.
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A very good light summer dish. Serve it with sliced fresh tomatoes, feta cheese, and garlic bread.
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This creamy shrimp salad with dill is great served inside fresh pita bread.