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cooking.nytimes.com
Here is an easy, citrusy dessert that can be made ahead of time for the most part Mix lemon and lime zest with eggs, sugar and cream, and then refrigerate for up to two days -- the longer the better Then, bake it in ramekins for about half an hour, and serve
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Don't underestimate the down home goodness of this simple pork chop dish.
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Key lime cupcakes topped with homemade cream cheese frosting flecked with lime zest are a festive dessert for Cinco de Mayo parties.
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Sherry, honey and ginger transform soy sauce into a delicious marinade for steaks.
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I created this recipe for Emeril's Chocolate Challenge last year and it was chosen as a winner. It has all of the flavors of the well known B52 drink in one...
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Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.
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Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!
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Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs.
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Alan Jackson's recipe for Pistachio Macarons from The Lemonade Cookbook
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Eggplant deluxe! Put a little kick in your next eggplant feast.
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Perfect for breakfast, lunch, or dinner, the crispy tortilla crust makes this tasty quiche a snap to prepare.
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In about 10 minutes, you can dish up this hot, wholesome egg breakfast, which features seasoned cream cheese and sauteed mushrooms.
Ingredients: olive oil, mushrooms, eggs, chive