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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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Olives are baked with wine, orange zest, rosemary and garlic in this lovely appetizer or hors d'oeuvre.
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Get Nana's Quahog Chowder Recipe from Food Network
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Tender eggy crepes are filled with sweetened cottage cheese, then rolled up and pan-fried until browned.
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A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...
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Yummy curried wild rice and squash soup.
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This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.
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A classic New Orleans cocktail recipe that uses gin, citrus, egg white, cream, and orange flower water and is great with brunch.
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A blend of plum jam, chili sauce, white grape juice, and lime juice combine with green onions and garlic to make a versatile sweet and tangy glaze for meats and poultry.
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A delicate little tea cookie isn't too sweet because it has the grown-up zing of grapefruit. There's a lightly sweet grapefruit glaze, too.
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These unique fritters are like bread doughnuts, studded with pineapple and finished with pineapple glaze for just the right amount of sweetness.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.