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Bottoms up and there's the topping! The cake's ready as soon as it pops out of the oven.
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The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.
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Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.
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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pasta Ponza Recipe from Food Network
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I wanted to use up my bounty of veggies from the garden and came up with this concoction.
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Get Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette Recipe from Food Network
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This dessert combines the beloved tastes of chocolate and cherry in a simple version of a dump cake that's made in a slow cooker. It's not exactly a cake, and not quite a cobbler. Let the dessert cool a bit after dishing it up, because the pie filling will be very hot.
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The cherries sink to the bottom and marshmallows rise to the top as this chocolate cake bakes- and you only need three ingredients to make it!
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Get your chopsticks ready!
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This creamy mix of cottage cheese, whipped topping, pineapple, cherry pie filling and raspberry Jell-O is delightful garnished with chopped pecans and mandarin orange slices.