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cooking.nytimes.com
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course The preserves should last about two weeks, refrigerated
Ingredients: peaches, sugar, lemon juice, ginger
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, liqueur, midori
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Get Gin-Gin Lime Rickey Recipe from Food Network
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
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Tuna steaks marinated in a sesame oil and molasses sauce are pan-fried for a quick and easy weeknight meal that feels fancy.
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Cool cocktail with raspberry and pineapple flavors.
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Get Ladyfinger Parfaits Recipe from Food Network
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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You'll find an explosion of flavor in this vodka based martini - pomegranate, cranberry, raspberry, and orange.
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Get Betty Beautiful Martini Recipe from Food Network
Ingredients: irish cream, liqueur, vodka
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A quick, easy, and delicious way to serve pork! Marinated in a sauce of ginger, garlic, red pepper flakes, soy sauce, chicken broth, and peanut butter; then simmered with stir-fried onions, cashews, and vegetables. Serve over a bed of chopped romaine or noodles.