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This cake will be the hit of your shark-week marathon.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Evaporated milk, eggs, sugar and vanilla are mixed with fresh snow for a seasonal treat.
Ingredients: evaporated milk, eggs, vanilla, sugar
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Great appetizers for sporting events, these deep-fried alligator pieces are exotic, but they taste like chicken. You can get frozen alligator meat online. Try them with the optional dipping sauce.
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Pork chops marinate in a sweet-savory sauce and are grilled with autumn leaves in the charcoals creating smoked pork chops perfect for the fall.
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Have this bloody mary mix on hand for Sunday morning brunch beverages as a better option than the store-bought variety.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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Stay warm and toasty during the holiday season with a sip of apple pie moonshine after dinner. Give a jar as a holiday gift!
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These cake-like cookies are a recipe my mom made when I was a kid. They're simple, but delicious...and still my favorite!
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In this easy appetizer, much of the flavor comes from the meatballs rather than the accompanying piquant sauce -they 're enriched with real cream and savory onion-soup mix.
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Liven your week with this tasty seacoast recipe of peppers stuffed with tilapia, scallops and shrimp.