Search Results (523 found)
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To make these marvelous margaritas, blend frozen limeade and golden tequila with triple sec and lime juice. Careful, these pack a wallop.
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This fruity punch packs one too!
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A wonderful aromatic blend of onions and rosemary, perfect for any holiday feast. It'll be the hit of the dinner!
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These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!
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A sweet currant and mixed peel filling is baked in puff pastry in these traditional English pastries.
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Warm your holiday dinner guests with nicely spiced wine served in your favorite holiday mugs.
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A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This clam chowder recipe – chock-full of fresh littlenecks, potatoes, and bacon – takes you to the shores of New England. Don't forget the oyster crackers!
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Banana, kiwi, pear, tangerine, and infant cereal are blended together creating homemade baby food that is much less expensive than store-bought.
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Enjoy this golden cocktail, made with maple syrup, Grand Marnier®, and bourbon, garnished with fresh clementine peel.
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.