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Tangy and spicy beef and broccoli are a winning combination in this quick stir-fry dinner.
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This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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The addition of orange liqueur to chocolate brownies makes this recipe one for the adults.
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Three varieties of rum mixed with pineapple juice, lime juice, and orange juice in this fruity party punch.
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This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
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These nuts are slightly sweet with a spicy kick. Great for snacking, on salads, or in stuffing. May be stored in freezer in freezer bags for up to two weeks.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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Get Stromboli Recipe from Food Network
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A tangy balsamic vinaigrette recipe with a touch of brown sugar and fresh marjoram for dressing up greens or to use as a marinade.