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Orange, yellow, and red peppers are tossed with an olive oil and vinegar dressing and tricolor pasta.
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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The classic sweet-tangy combination of mustard and honey tops grilled chicken.
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Cheese blintzes are topped with sweetened, orange-scented sour cream then baked until golden in this quick and easy souffle brunch dish.
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Grandma's lemon-mint iced tea has a hint of orange drink powder and lemon-flavored vodka for a refreshing drink on hot days.
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Shortcakes made with mashed sweet potato and orange zest are filled with cream and topped with strawberry sauce in this dessert for two.
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This drink is similar to a Cosmopolitan, but uses pomegranate juice.
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This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead. Originally submitted to ThanksgivingRecipe.com.
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Get Gina's Citrus Wine Spritzer Recipe from Food Network
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Get Sangria Perea Recipe from Food Network
cooking.nytimes.com
Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more
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Get Aloe-Ritas (Alcohol Optional) Recipe from Food Network