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A non-alcoholic drink with chocolate syrup, milk and carbonated water.
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Fragrant basmati rice is cooked with peanuts, green peas, and a little turmeric.
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Sugar, flour, salt, water and a sprinkling of nutmeg is all you need for this easy-to-make pie. Stir them together, pour the filling into a prepared pie crust, and bake it for 45 minutes to get a nice, sweet pie.
Ingredients: pie shell, sugar, flour, salt, water, nutmeg
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Enjoy this authentic Hungarian goulash, made with beef, onions, and Hungarian paprika, with a slice of rustic bread.
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
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Get Carrot Cake Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.
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Recipe By: Grace Parisi Servings: Makes about 8 drinks