Search Results (10,298 found)
www.foodnetwork.com
Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network
Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network
Ingredients:
soup, coconut milk, kaffir lime, palm sugar, noodles, carrots, leeks, thai chiles, lobster, chili, lemon grass, basil leaves, bird chile, chicken, garlic, ginger, soy sauce, fish sauce, potato starch
www.allrecipes.com
Stir up a delicious snack that is bursting with a bright lemony flavor!
Stir up a delicious snack that is bursting with a bright lemony flavor!
www.allrecipes.com
A natural, very good, flavorful lemon sponge cake.
A natural, very good, flavorful lemon sponge cake.
www.allrecipes.com
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.
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.
Ingredients:
cake mix, pudding mix, sugar, eggs, peach nectar, vegetable oil, confectioners sugar, lemon juice, lemon peel
www.allrecipes.com
This intensely fragrant lemon verbena simple syrup combines citrus, floral, and woody notes into a flavor-booster for drinks and sorbets.
This intensely fragrant lemon verbena simple syrup combines citrus, floral, and woody notes into a flavor-booster for drinks and sorbets.
www.delish.com
At Daniel Patterson's Bay Area house, René Redzepi used wild sage leaves in this tangy butter. He originally made the butter to serve with veal it would also be good with white-fleshed fish.
At Daniel Patterson's Bay Area house, René Redzepi used wild sage leaves in this tangy butter. He originally made the butter to serve with veal it would also be good with white-fleshed fish.
www.allrecipes.com
The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.
The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.
www.allrecipes.com
A light, fluffy, and eggy sponge cake baked in an angel food cake pan makes a perfect Passover treat. It's flavored with orange and lemon peel and made with potato and matzo meal cake flour.
A light, fluffy, and eggy sponge cake baked in an angel food cake pan makes a perfect Passover treat. It's flavored with orange and lemon peel and made with potato and matzo meal cake flour.
cooking.nytimes.com
I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil For the best results give the cauliflower lots of time to marinate.
I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil For the best results give the cauliflower lots of time to marinate.
Ingredients:
cauliflowers, water, garlic, parsley, capers, lemon juice, champagne vinegar, olive oil
www.foodnetwork.com
Get Fettuccine Alfredo Recipe from Food Network
Get Fettuccine Alfredo Recipe from Food Network
www.allrecipes.com
This recipe yields a simple and quick citrus-flavored tart. Try it with ice cream!
This recipe yields a simple and quick citrus-flavored tart. Try it with ice cream!
cooking.nytimes.com
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Ingredients:
sour cream, clams, lemon juice, worcestershire sauce, cayenne pepper, salt, white pepper