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This refreshing, citrusy recipe for sparkling white wine sangria is made with fresh orange, lemon, and lime and lime-flavored gin.
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Festive celery salad, perfect for entertaining! With sliced celery, dates, blue cheese, topped with maple-glazed hazelnuts.
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Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.
cooking.nytimes.com
A tequila, sherry and Drambuie concoction with orange bitters and a garnish of orange peel and thyme.
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Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
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Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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Get Lamb and Rice Stuffed Peppers Recipe from Food Network
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Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Baby carrots baked with onions, honey and spices.
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.