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Treat your hungry gang to this irresistible strawberry shortcake featuring gluten-free chocolate biscuits made with almond flour and agave.
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Chocolate-covered peppermint bars garnish with chopped candy canes for that refreshing peppermint flavor!
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This recipe is by Corby Kummer and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Transform a regular roast beef sandwich into French bistro fare in only five minutes with this recipe from Oscar Mayer®.
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The nutty, slightly spicy taste of arugula is combined with fresh cilantro, shavings of Parmesan cheese, and an easy lemon and balsamic vinegar dressing for a quick and robust salad.
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Deep-fried egg rolls stuffed with shaved steak, American cheese, and bell peppers are a gooey appetizer you can dip in a variety of sauces.
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Try this coconut mocha frappe, where coconut, chocolate, and cold coffee combine to make a delicious refreshing drink.
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Seltzer and ice take the edge off these martinis for a refreshing and relaxing cocktail.
cooking.nytimes.com
This recipe is by Dana Bowen. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cocoa, heavy cream
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This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
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Oats, peanut butter, ground flax seed, and chocolate chips make these raw balls of energy a perfect, nutritious, on-the-go snack.
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